KR20180065335A - Manufacturing method of bar rice cake within the long-storing of possibility - Google Patents

Abstract

The present invention relates to a method of manufacturing a bar rice cake for long-term storage. The present invention includes: a soaking step of soaking rice in water; a grinding step of making rice powder by draining and grinding the soaked rice; a steaming step of steaming a mixture of the rice powder and salty water; a kneading step of forming rice cake dough by kneading the steamed mixture; a cooling step of cooling the rice cake dough; a cutting step of cutting the cooled dough; a drying step of drying the cut dough; and a sterilizing step of sterilizing the dried dough. As such, the present invention is capable of manufacturing a bar rice cake maintaining its unique flavor and mouthfeel while preventing decomposition or stiffening for a long period without an extra treatment procedure or the use of synthetic preservatives.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing long-

The present invention relates to a method for producing a rice cake in which long-term storage is possible.

Rice is a major food resource in Korea, Japan, and Southeast Asia. Rice production has increased worldwide as a result of various uses such as rice, rice cake, liquor, alcoholic beverages, and breads. However, recent changes in eating habits and changes in the family unit have led to increased intake of meats, confectionery, and dairy products And the consumption of rice is continuously decreasing. Accordingly, various researches and policies are needed to increase the consumption of rice at home and abroad.

As an alternative to the improvement of rice consumption, a method of producing and selling a large amount of rice cakes using rice is emerging. Among them, rice cakes can be bake or steamed according to the purpose and can be used in various ways such as rice cake soup, rice cake soup, There is an increase in the use of garlic bread. Generally, rice cakes are soaked in water and sufficiently called water, and a small amount of salt is added to the rice to be crushed, followed by pulverization to form flour. Then, rice flour is cooked to form rice dough, .

However, it is difficult to mass-produce the above-described rice cakes, and it is easily decayed due to the propagation of microorganisms during the distribution process or the manufacturing process, and the texture is lowered and cured over time, thereby deteriorating the overall quality. As a result, methods of adding organic acids or cooling the cooked rice dough with acidic cooling water and adding various synthetic preservatives (preservatives) are generally performed in the course of rice soaking, but although the process is complicated There was a problem that the rice cake was deteriorated, which made it difficult to apply it to mass production.

In order to solve such a problem, Korean Patent Laid-Open No. 10-2011-0105072 discloses a method for preparing glacial rice cake by adding glycon acid at the time of preparation of garaki and cooking at a high temperature of 120 캜 or higher, There is a problem that the addition of ricron acid increases the cost and deteriorates the flavor of the rice cake by the acid. In addition, there was a problem that the flavor and texture of the rice cake were significantly deteriorated, especially when the rice cake was easily corrupted despite the addition of the glycon acid.

Korea Patent Publication No. 10-2011-0105072

It is an object of the present invention to provide a method for producing a rice flour which is decomposed or hardened for a long period of time without using a separate treatment process and a synthetic preservative (preservative), by supplying steam at a temperature of 80 ° C or higher to a mixture of rice flour and salt water, So that a unique taste and texture can be preserved even when the flavor and flavor of the rice cake is not reduced.

In order to accomplish the above first object, the present invention provides a method for producing a rice flour according to the present invention, comprising the steps of: a step of adding rice to water, a step of removing the water of the rice, pulverizing the rice to form rice flour, A kneading step of kneading the wet mixture to form a rice cake, a cooling step of cooling the rice cake, a cutting step of cutting the cooled rice cake, a drying step of drying the cut rice cake, And a sterilization step of sterilizing the dough.

In the steaming step, steam may be supplied to the mixture at a temperature of 80 ° C or higher for 30 seconds to 3 minutes.

In the sterilization step, the alcohol solution may be sprayed onto the rice dough.

According to the method for producing rice cakes of the present invention, the present invention relates to a method for producing rice cakes in which rice is called water, a crushing step of removing the moisture of the so-called rice and pulverizing the rice so as to form rice flour, A kneading step of kneading the wet mixture to form a rice cake, a cooling step of cooling the rice cake, a cutting step of cutting the cooled rice cake, a drying step of drying the cut rice cake, Including the disinfection step to sterilize the rice dough enables the preparation of a rice cake which can preserve a unique taste and texture without decaying or hardening for a long time without using a separate treatment process and a synthetic preservative (preservative) have. In addition, there is no separate process, so mass production of rice cake can be made easier.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, which will be readily apparent to those skilled in the art. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. In order to clearly illustrate the present invention, parts not related to the description are omitted, and similar parts are denoted by like reference characters throughout the specification.

It is to be understood that the terms or words used in the specification and claims are not to be construed in a conventional or dictionary sense and that the inventor may properly define the concept of a term in order to best describe its invention And should be construed in accordance with the principles and meanings and concepts consistent with the technical idea of the present invention.

In the specification of the present invention, when a component is referred to as "comprising ", it means that it can include other components as well as other components, .

In the specification of the present invention, "A and / or B" means A or B, or A and B.

Hereinafter, the present invention has been specifically described with reference to the accompanying drawings, but the present invention is not limited thereto.

In the embodiment of the present invention, the rice is called a water step, a step of removing the water of the so-called rice and pulverizing it to form a rice flour, a step of steaming the mixture of the rice flour and the salt water, A kneading step for kneading to form a dough, a cooling step for cooling the dough, a cutting step for cutting the cooled dough, a drying step for drying the diced dough, and a sterilizing step for sterilizing the dried dough The method comprising the steps of: Particularly, the Korean rice cake produced according to the above process can be preserved for a long period of time because its unique taste and texture can be preserved without being decomposed or hardened for a long time without using a separate treatment process and a synthetic preservative (preservative).

(1) Call step

In the step called, rice is a step called water, and rice and water are put into the reactor so that the rice is immersed in water. The amount of water used in the boiling step is not specified, but the amount of rice put into the reactor should be enough to be able to be sufficiently immersed. If rice is absorbed in the boiling step and water is insufficient, So that the immersed state can be maintained.

(2) Grinding step

In the pulverization step, the water of the so-called rice is removed and pulverized to form rice flour. Rice which is immersed in water in the above-mentioned step is not only moisturized but also has moisture on the outside thereof. Therefore, in the pulverization step, the rice may be pulverized after the water of the called rice is removed first. At this time, if the water of the so-called rice is not sufficiently removed, even if the so-called rice is pulverized, the rice flour and the brine are not mixed well to form a lump shape instead of a powder form.

The method of removing the water of the so-called rice in the crushing step can be used without limitation as long as it can remove the water on the outside of the called rice. Thereafter, all the known methods for producing rice flour, which is called to form rice flour, can be applied to the rice flour by forming the rice flour by pulverizing the rice after the water is removed after the water is removed .

(3) Steaming stage

At the steaming stage, a mixture of rice flour and salt water is mixed. In particular, at the steaming stage, steam of 80 ° C or more, which is relatively low in temperature compared with the conventional technology, can be supplied to the mixture of rice flour and salt water for 30 seconds to 3 minutes. Proliferation is prevented, so that the characteristic flavor and texture of the rice gruel according to the present invention can be preserved for a long time without being decomposed or hardened for a long time without using a separate treatment process and a synthetic preservative (preservative). Particularly, as described above, since the long-term storage of the rice gruel can be facilitated, the mass production and sale of the gruel can be facilitated and the usability can be further improved.

If the temperature of the steam supplied to the mixture at the steaming stage is less than 80 ° C, sterilization of the bacteria is not sufficiently performed, so that the rice cake may be easily decayed or hardened, and the taste and texture of the rice cake may be deteriorated .

In addition, when the steam is supplied to the above mixture at a temperature of 80 ° C or less in less than 30 seconds, the sterilization of germs is not sufficiently performed and the garae cake is easily corroded and the rice dough is not formed well in the kneading step. There may be a problem of degradation. On the other hand, when the steam is supplied to the mixture at a temperature of 80 ° C or higher for more than 3 minutes, there may be a problem that the rice dough is backed and the texture and flavor of the rice gruel can be significantly lowered.

The amount of rice flour and salt water to be mixed at the steaming stage is not particularly limited, and for example, 20 kg to 25 kg of brine may be used in 1 kg of rice flour, but is not limited thereto. In addition, the concentration of the brine may be 0.1 to 5%, but is not limited thereto.

(4) Dough stage

In the kneading stage, the kneaded mixture is kneaded at the steaming stage to form a rice dough. The kneading step according to the present embodiment may be performed by dividing into a first kneading step and a second kneading step. However, the present invention is not limited thereto, and any method can be used without limitation as long as the matured mixture can be kneaded to form a rice dough have.

If the dough is divided into the first and second portions, it is possible to further improve the texture of the rice dough and soften it to improve the texture and flavor of the rice cake. In the first kneading step, the kneaded mixture is kneaded to form a lozenge-like cake dough. For example, the kneaded mixture is put into a kneader and kneaded for about 5 to 30 minutes to form a rice dough. In the second kneading step, the rice dough may be injection-molded while being mixed to form a long row of rice cakes.

(5) Cooling step

In the cooling step, the dough is cooled. In the cooling step of the present embodiment, the injection-molded long dough may be cooled using cold water, and the temperature of water may be lower than room temperature.

(6) Cutting step

In the cutting step, the cooled rice cake is cut. In the cutting step of the present embodiment, the cooled rice cake can be cut to a predetermined length, and the length of the rice cake can be varied depending on the use of the rice cake of the present embodiment. The cutting can be carried out by any known method capable of cutting the dough.

(7) Drying step

In the drying step, the cut dough is dried. In the drying step of the present embodiment, each of the cut cake doughs is first dried at room temperature and then secondarily dried at a temperature lower than room temperature, whereby the taste and texture of the rice cake can be improved.

(8) Sterilization step

In the sterilization step, the dried rice cake dough is sterilized. In the sterilization step of this embodiment, sterilization can be performed by spraying the alcohol solution onto the dried rice cake dough. Particularly, by removing bacteria which have not been removed in the steaming step in which the steam having a temperature of 80 ° C or higher is supplied for 30 seconds to 3 minutes to the mixture of the rice flour and the salt water, So that the characteristic flavor and texture of the rice cakes according to the present invention can be preserved without being decomposed or hardened for a long time without using a separate treatment process and a synthetic preservative (preservative), so that long-term storage can be possible. Particularly, as described above, since the long-term storage of the rice gruel can be facilitated, the mass production and sale of the gruel can be facilitated and the usability can be further improved.

As described above, the method for manufacturing the rice gruel can be stored for a long period according to the present invention. The rice gruel can be stored for a long period of time. The rice gruel is called water. The rice gruel is pulverized by removing water from the rice, A kneading step of kneading the matured mixture to form a rice cake, a cooling step of cooling the rice cake, a cutting step of cutting the cooled rice cake, a drying step of drying the cut rice cake, By including the sterilization step for sterilization, it is possible to manufacture a rice cake which can retain its unique taste and texture without being spoiled or hardened for a long time without using a separate treatment process and a synthetic preservative (preservative).

Particularly, it is possible to add a specific substance as in the past or adjust the temperature of the steam and the steam supply time at the steaming stage without supplying steam of 120 ° C or higher, and by using the steaming solution, Mass production can be made easier.

The thus prepared glacious rice cake is not limited to the above, and may be manufactured in various shapes and sizes, and the thickness, length, shape and the like may be changed according to the use.

Hereinafter, the coating composition of the present invention will be specifically described by way of examples, comparative examples and experimental examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example

10 Kg of washed rice was put into the reactor, and the rice was poured for about 30 minutes after the water was poured so that the rice was locked. The rice flour was mixed with 5 kg of the rice flour and 100 L of 3% concentration of salt water to form a mixture. The mixture was heated at 80 ° C for about 30 seconds For 3 minutes. According to the above procedure, the matured mixture was kneaded with a kneader to form a long row of rice cakes, cooled and cut to a length of 20 cm. After drying the cut rice cake, the rice cake was sterilized by injecting the alcohol solution, and the rice cake was prepared.

Experimental Example  One : Germ  And Coliform  change

Table 1 shows the results of measuring the change in the number of germ strains and E. coli by preparing the gruelmat while changing the temperature (pressure) of the steam and the supply time of the steam supplied in the steaming step of the embodiment as shown in Table 1, CFU / g).

Steaming time 100 ℃ 1bar 2 bar 3bar 4bar Germ Escherichia coli Germ Escherichia coli Germ Escherichia coli Germ Escherichia coli Germ Escherichia coli 30 seconds 1.3 * 10 ^ 4 voice 2.1 * 10 ^ 3 voice ND ¹⁾ voice ND ¹⁾ voice ND ¹⁾ voice 1 minute 1.8 * 10 ^ 3 voice 1.2 * 10 ^ 2 voice ND ¹⁾ voice ND ¹⁾ voice ND ¹⁾ voice 2 minutes ND ¹⁾ voice ND ¹⁾ voice ND ¹⁾ voice ND ¹⁾ voice ND ¹⁾ voice 3 minutes ND ¹⁾ voice ND ¹⁾ voice ND ¹⁾ voice ND ¹⁾ voice ND ¹⁾ voice

Experimental Example  2: of the rice cake Chewiness

Table 2 shows the results of measuring the chewiness of the rice gruel after preparing the rice gruel as shown in Table 2 with the temperature (pressure) of the steam and the supply time of the steam supplied at the steaming stage of the above embodiment.

Steaming time 100 ℃ 1bar 2 bar 3bar 4bar 30 seconds 16.8 15.4 14.5 13.6 11.3 1 minute 14.5 14.1 12.8 10.5 7.5 2 minutes 13.1 12.5 10.5 7.4 4.5 3 minutes 12.3 11.7 8.8 5.5 3.7

Experimental Example  3: Of solution of alcohol  Spray test result

Table 3 shows the change in the number of germs and coliform bacteria resulting from the preparation of glacial rice cake while varying the concentration of the alcohol solution in the sterilization step of the above example as shown in Table 3 below (unit: CFU / g).

Control group 90% 85% 80% 75% Kinds Germ Escherichia coli Germ Escherichia coli Germ Escherichia coli Germ Escherichia coli Germ Escherichia coli Number of bacteria 5.2 * 10 ^ 5 8.6 * 10 ^ 5 2.0 * 10 ^ 1 voice 5.0 * 10 ^ 1 voice 1.8 * 10 ^ 2 voice 4.1 * 10 ^ 2 voice

Based on the above-described embodiments and experimental examples, the following results can be obtained.

Referring to Table 1, it can be seen that E. coli was not detected when 100 ° C. steam at 80 ° C. or higher was supplied for 30 seconds to 3 minutes in the steaming stage. As the steaming time increased, the total number of bacteria decreased. Referring to Table 2, it can be seen that when the 100 캜 steam at 80 캜 or higher is supplied for 30 seconds to 3 minutes at the steaming stage, the chewiness of the rice cake is excellent. As shown in Table 3, it was found that the number of germs was reduced by the solution of alcohol, and the number of germs was decreased as the concentration of the solution was increased. As a result, according to the present invention, it can be seen that the propagation of bacteria can be prevented and the decay and alteration of the rice cakes can be prevented.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. You will understand. It is therefore to be understood that the embodiments described above are illustrative in all aspects and not restrictive. For example, each component described as a single entity may be distributed and implemented, and components described as being distributed may also be implemented in a combined form.

The scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning and range of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (3)

A step called the rice called water;
A pulverizing step of removing the water of the above-mentioned boiled rice and pulverizing to form rice flour;
Mixing the mixture of the rice flour and salt water;
A kneading step of kneading the wet mixture to form a rice dough;
A cooling step of cooling the rice cake;
A cutting step of cutting the cooled rice cake dough;
Drying the cut cake dough; And
And sterilizing the dried rice cake dough to sterilize the dried rice cake dough.
The method according to claim 1,
In the steaming stage
Wherein steam is supplied to the mixture at 80 DEG C or higher for 30 seconds to 3 minutes.
The method according to claim 1,
In the sterilization step
And spraying the alcohol solution onto the rice dough.