KR20180104942A - The method of making rice cake with longer preservation and improved taste - Google Patents

Abstract

The present invention relates to a method for producing tteokbokki rice cake with improved palatability and shelf life. More specifically, the present invention relates to a method for producing tteokbokki rice cake, which comprises: (a) a step for mixing combined powder with water to form a dough; (b) a first extrusion step for gelatinizing the dough at 100-130°C while extruding the same; (c) a second extrusion step for extruding the first extruded dough again to mold the same; and (d) a step for blow-drying the extruded rice cake at 10-30°C. The method for producing tteokbokki rice cake according to the present invention (i) does not suffer bacterial contamination nor produce wastewater due to cereal settling/grinding processes using combined powder; (ii) produces rice cake with excellent texture through double extrusion processes including gelatinization extrusion and molding extrusion; and (iii) and excludes an aging process and conducts drying via ventilation cooling, thereby inhibiting bacterial propagation and providing excellent storage stability.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cake for rice cake,

More particularly, the present invention relates to a process for producing a dough for rice cake cake having improved functionality and preservability, (b) a first extruding step of softening and extruding the dough at a temperature of 100 to 130 캜; (c) a second extruding step of extruding and molding the first extruded dough again; And (d) blowing and drying the extruded rice cake at a temperature of 10 to 30 ° C.

In general, in order to smoothly circulate rice cakes made of starch, such as glutinous rice or waxy corn, it is required to minimize microorganism deterioration and hardening of rice cakes caused by aging of rice cakes.

Starch aging refers to a change in starch molecules formed by bonding with each other through hydrogen bonds and forming a partially crystalline structure by allowing gelatinized starch to stand at room temperature for a long time. When rice starch gel is left for a long time, The joint zone formed by the joint expands like a zipper and the water existing in the network escapes out to harden the product. Aging is generally promoted most in the range of 30 to 60% moisture content, and may be inhibited by fat, surfactants, saccharides and the like. The aging of starch is closely related to the amount of moisture contained, and the moisture content of rice cake is about 30 ~ 60%, so that it is in the range where the aging is the fastest, and various methods of delaying the aging of rice cake are being developed.

However, in the case of rice cakes obtained by conventional methods, it is excellent in chewiness immediately after manufacture but due to aging of starch in distribution, hardness of texture is hardened and the original texture is lost, and even if it is called water before cooking, There is a problem that the texture can not be restored to an excellent level.

On the other hand, in general, a method in which the preservation period is prolonged by suppressing the propagation of microorganisms by lowering the water content through heating or drying is used as a general food, but a product having a thick appearance such as rice cakes with rice cake has a long cooking time, This method is not preferable because it can not be reproduced.

Therefore, rice cakes for rice cake are generally subjected to refrigerated circulation or retort sterilization treatment in order to extend the shelf life. However, the refrigerator circulation has only a preservation effect of about one week, and the latter retort sterilization method has a disadvantage in that the color of rice cake for tteokbokki changes and the texture is lowered due to the high heating at 120 캜.

Accordingly, the present inventors have made a careful effort to produce a rice cake for tteokbokki improved in storage property and improved texture by inhibiting the generation of microorganisms. As a result, the inventors have found that a dough is produced using a blend, It is possible to produce a rice cake for tteokbokki, which is improved in preservability and sensibility by a double extrusion process and a blow drying process.

Accordingly, an object of the present invention is to provide a process for producing a dough comprising the steps of: (a) preparing a dough by mixing a compounding ingredient and water; (b) a first extruding step of softening and extruding the dough at a temperature of 100 to 130 캜; (c) a second extruding step of extruding and molding the first extruded dough again; And (d) blowing and drying the extruded rice cake at a temperature of 10 to 30 ° C.

According to an aspect of the present invention, there is provided a method of manufacturing a dough comprising the steps of: (a) preparing a dough by mixing a compounding ingredient and water; (b) a first extruding step of softening and extruding the dough at a temperature of 100 to 130 캜; (c) a second extruding step of extruding and molding the first extruded dough again; And (d) blowing and drying the extruded rice cake at a temperature of 10 to 30 캜.

Hereinafter, the present invention will be described in detail.

(A) preparing a dough by mixing a blend and water; (b) a first extruding step of softening and extruding the dough at a temperature of 100 to 130 캜; (c) a second extruding step of extruding and molding the first extruded dough again; And (d) blowing and drying the extruded rice cake at a temperature of 10 to 30 캜.

(a) mixing dough and water to produce a dough;

Conventional rice cakes are prepared by washing rice or wheat flour, dipping them in water, dewatering them, crushing them with a crusher, crushing the cereal flour into a water box, heating it with water vapor, Extruding and extruding the rice or wheat by extruding the whole rice or wheat without crushing by dehydrating and drying the rice or wheat after washing the rice or wheat, have.

However, according to the above-mentioned conventional method, it takes a lot of time for pretreatment processes such as washing, dipping, dewatering, and pulverizing of rice or wheat, thereby reducing human and material losses as well as building lease cost due to excessive area use at work sites, There is a problem such as generation of a secondary pollution source due to dehydration of the needle index which is likely to consume and environment pollution.

Accordingly, the present invention aims at solving the problems of the above-mentioned conventional manufacturing process by using a blend for the preparation of rice cakes for rice cakes, thereby reducing consumption of water used for washing, dipping, dewatering and pulverization of cereals, Can be reduced. In the present invention, the compounding ingredient means that rice flour and / or wheat flour and other flour are included as main components, and may be prepared by adding starch if necessary. Preferably, the compounding ingredient may be a fine powder (rice flour), wheat flour or a mixture thereof, most preferably a fine powder (rice flour).

In the kneading step, starch may be added as needed to improve the physical properties of the dough. The starch may be, for example, wheat starch, rice starch, potato starch, tapioca starch, corn starch, and processed or modified starch, and proteins, preservatives, emulsifiers, have.

Water to be used in the kneading may be ordinary purified water, or water in which a quality improver such as purified salt, noodle-added alkali agent, emulsifier or gum is dissolved. The pH may be adjusted by suitably adding at least one organic acid selected from acetic acid, lactic acid, citric acid, adipic acid and malic acid.

(b) a first extruding step of softening and extruding the dough at a temperature of 100 to 130 캜;

The step (b) of the present invention is a primary extrusion step in which the dough obtained in the step (a) is simultaneously extruded and extruded.

"Luxury" refers to a phenomenon in which starch is loosened in water and lost its double crystallinity when heat is applied to it. When rice is cooked or rice is steamed to make rice cakes, stickiness is a phenomenon caused by the luxury of amylopectin, which is a starch. Since the biomolecule shows a diffraction pattern of a double crystal structure by X-ray diffraction, it is called beta (-) starch, and when it becomes luxurious, it shows a diffraction pattern which has lost its crystal structure, Alpha (α) is used for such a luxury.

Conventionally, in the manufacturing process of rice cakes, in order to enhance the dough, the process of steaming and boiling under high temperature steam is generally performed separately before the extrusion molding step. However, according to one embodiment of the present invention, in the case of the rice cake cake made according to the conventional method separately performing the glazing process and the extrusion process, it was confirmed that the internal structure of the rice cake was not compact and the pores and the starch remained. The present invention is characterized in that a primary extrusion process is carried out before the molding extrusion step in order to make the internal structure of the rice cake more uniform and denser, simultaneously with the advancement of the dough and the extrusion.

According to one embodiment of the present invention, beta (beta) -starch of rice flour raw wheat powder is transformed into alpha (alpha) -starch, which shows a diffraction pattern lost in crystal structure due to gelatinization at high temperature, As the process progressed, the starch structure became more dense and the porosity decreased, and the texture of the finally produced rice cake was further improved.

In the present invention, the primary extrusion process proceeds while gelling the dough at a temperature of 100 to 130 ° C, preferably 100 to 125 ° C, 100 to 120 ° C or 100 to 115 ° C, and most preferably 100 Lt; RTI ID = 0.0 > 115 C < / RTI >

The simultaneous extension and extrusion means that the mixing and extrusion are simultaneously carried out by using the pressure and the temperature passing through the extruder instead of the conventional process in which the dough is steamed and steamed. As the dough passes through the extrusion molding machine at a speed of 500 to 800 rpm, strong pressure is generated. At the same time, the dough is advanced and extruded by using the temperature condition of 100 to 130 ° C which is generated under strong pressure, Starch structure becomes dense, pore decreases, and texture of rice cake improves.

Since the dough after passing through the primary extrusion step is simultaneously smoothed and extruded, moisture in the dough is evaporated and reduced, and the microbiological stability is enhanced due to such moisture reduction and high temperature conditions.

(c) a second extruding step of extruding and molding the first extruded dough again;

In the second extrusion step, the extruded dough is extruded by an extruder to form a uniform shape. The dough which is first extruded in the liquefaction step is once again extruded by applying a strong pressure, so that the dough can be molded into a certain shape, and the texture of the rice cake can be further densified.

The secondary extrusion is a process in which the pressure is applied while lowering the temperature of the rice dough which has risen to 100 to 130 ° C in a primary extrusion step to a certain range, and it is time to start imparting elasticity to the rice cake. Preferably, the secondary extrusion process can be performed while indirectly cooling the primary extruded dough with cooling water at 5 to 30 ° C, but is not limited thereto.

The indirect cooling refers to a method of first lowering the temperature by passing pasty dough with a high degree of luxury and extrusion through 5 to 30 ° C water.

A method of manufacturing a double extrusion process rice cake including a primary extrusion process for extruding rice cake dough and a secondary extrusion process for forming rice cake has not been reported in the past, and the inventor of the present invention has developed a process for improving the functionality of rice cake, And is disclosed for the first time through the present invention.

After the step (c), a process of dipping the extruded rice cake in a milk fat and cutting it into a certain size may be added. When the extruded rice cake is dipped in the oil and cut to a predetermined size, the oil is applied on the surface of the rice cake to prevent the bonding of the formed rice cake with the rice cake, and then (d) It is in a state suitable for blow drying. At this time, the used oil should be maintained at a temperature of 10 to 30 DEG C, and a process of cooling the oil may be added to maintain the temperature of the oil.

The fat (fat) used in the present invention can be used without limitation as long as it is conventionally used for food, but is preferably animal or vegetable fat or oil.

Examples of animal fats and oils include milk fat, tallow, pigs, and fish oil, and milk fat is preferably used. Examples of fat (fat) include fat (fat) derived from cattle, sheep, goats, and water buffalo.

Examples of plant oils include palm oil, palm oil, rice bran oil, palm kernel oil, rapeseed oil, soybean oil, cone oil, rice bran oil, safflower oil, sesame oil, cottonseed oil, olive oil, sunflower oil and peanut oil.

(d) heating the extruded rice cake at a temperature of 10 to 30 DEG C Blow dry  step;

The step (d) is a step of blowing and drying the extruded and cut rice cake at a temperature of 10 to 30 캜 to increase the elasticity, chewiness and hardness of the rice cake.

Conventionally, in the rice cake manufacturing process, it is common to include a step of improving the texture by aging the extruded and shaped rice cake for 1 day to 2 days at a low temperature. The moisture content of the rice cake is controlled by the low temperature ripening process, the elasticity and chewiness are improved, and the aging of the starch is progressed and the hardness is easy to be packed. However, microbial propagation proceeds during the low-temperature aging process for 1 day to 2 days, resulting in deterioration of product quality and storage stability.

The process of the present invention not only improves the functionality of the rice cakes but also prevents the propagation of microorganisms that may occur due to aging for a long time, .

In the present invention, the drying step is preferably carried out at a temperature of 10 to 30 ° C, more preferably 10 to 27 ° C, 10 to 25 ° C, 15 to 30 ° C, 15 to 27 ° C, But it is not limited thereto.

The time for conducting air drying may vary depending on the manufacturing environment such as the wind temperature, the thickness of the extruded rice cake, the temperature of the extruded rice cake, and the humidity, but is preferably 30 minutes to 2 hours, more preferably 30 minutes to 1 hour Time of 30 minutes, more preferably 30 minutes to 1 hour, and most preferably 30 minutes to 50 minutes.

The method of blowing and drying is not particularly limited, and a method of exposing rice cake to a wind of a certain temperature using a natural wind or a cooling fan can be used.

The present invention may further comprise a sterilization step of immersing the rice cake, which has been dried after step (d), in the alcohol.

The step of immersing the rice cake cake in the alcohol can be performed by immersing the rice cake roasted in a 95% ethanol solution (ethyl alcohol, C5H5OH) for 10 minutes. The alcohol is penetrated through the membrane of the bacterial surface, It shows the action of sterilization by solidification. After immersion in alcohol, it is decalcified, packed and packaged and stored at room temperature, cold or frozen in accordance with the purpose.

On the other hand, in order to improve the shelf life of the rice cakes, the starch may be aged to control the hardness of the rice cakes and then packaged.

The process for producing rice cakes for rice cakes has the following advantages: (i) there is no microbial contamination and waste water generation due to the grain immersion / crushing process using the blend; (ii) (Iii) Drying by blowing and cooling after elimination of the aging process inhibits the propagation of microorganisms and is excellent in storage stability.

FIG. 1 is a view showing a manufacturing process of the rice cake manufacturing process according to the conventional enhancement method and the double extruded rice cake manufacturing process according to the present invention.
2 is a view showing a surface and a cross section of a rice cake for tteokbokki manufactured by the conventional enhancement method and a rice cake for rice cake produced by the double extruded rice cake manufacturing process of the present invention with an electron microscope (SEM).

Hereinafter, the present invention will be described in detail.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

< Example  1>

Double extrusion  Processed rice cake produced according to the manufacturing process including drying process

Used raw materials: raw materials are supplied with pulverized pulverized foreign rice

Dough: salt was mixed with 60 to 70% water (w / v%) of rice powder and min., And kneaded for 15 minutes using a kneader under conditions of 25 ° C or lower.

Extrusion (extrusion extrusion): The extrusion was carried out through a 1.2 mm, 1000 dice die with a 50HP extrusion extruder at a temperature of 103 ° C for 5 minutes or less.

Secondary extrusion (molding extrusion): The first extruded dough was re-extruded through a 12 mm hexagonal die while being indirectly cooled with cooling water of 10 to 20 ° C through a 30 HP molding extruder to perform a second extrusion.

Cutting: The extruded rice cake was cut into a constant size of 14 mm in length and 40 mm in length using a rotary blade while immersing it in an aqueous solution of emulsified fat (a mixture of rice bran oil).

Drying by air blowing: The extruded cut rice cake was dried through a cooling blower at a temperature of 10 to 30 占 폚, and blow-dried for 40 to 50 minutes.

Dipping: Spray-dried rice cake was sterilized by immersion in alcohol at a concentration of 85% or more.

Packing: Decolorized and wrapped to 120-300g through rotary packing machine

< Comparative Example  1>

The rice cake produced according to the conventional thickening process

Ingredients used: Chinese government domestic rice and domestic rice.

Color selection: Prior to processing the rice, coloring of the rice (foreign body, stone, etc.) was carried out through a color sorter.

Washing / soaking: The selected rice was washed once through a semi-machine and immersed in a 1-ton tank for 1-2 hours to increase the moisture content and soften the tissue of rice.

Pulverization: The rice immersed in the mill was pulverized by roll milling.

Singer and Growth: The ground rice was treated with the water simultaneously with the brine, and the rice was gelled for 5 to 10 minutes at a temperature of 100 to 130 ° C.

Extrusion: The extruded kneaded product was put into a stowing machine and extruded into an extrusion die within 5 minutes.

Molding and cutting: Cut to a constant size of 14 mm in length and 40 mm in length.

Cooling: The temperature of rice cake was lowered by direct cooling with cooling water for about 1 minute.

Drying and aging: The first cooled rice cakes were dried and aged at 10 to 25 ° C for 24 to 72 hours.

Separation and application of alcohol: The aged rice cake was dispensed through a separator and the alcohol was applied.

Packing: The product was packed to 120-300 g using a rotary packing machine and a vertical packing machine.

< Test Example  1>

Texture profile analysis (TPA) strength test

TPA experiments were conducted to objectively evaluate the functionality of the rice cakes made in Example 1 and Comparative Example 1. Specifically, the texture of the cooked rice cake was expressed as a mean value by repeatedly measuring the texture five times using a Texture Analyzer (TA plus, LLoy D Instrumetns Ltd, England). The cooked rice cake was cut into a uniform size (length 50 mm) and cooked under the same conditions as the cooked rice cake. Then, a circular probe having a diameter of 13 mm was placed on the platform one by one. The measurement conditions were a test speed of 100 mm / trigger 0.005 kgf, sample length 5 mm, sample compressed by 30%. The hardness, springiness, chewiness, and gumminess of the cooked surface were measured.

The results are shown in Table 1 below.

* hardness: A measure of the hardness of a food.

* springiness [Elasticity]: The property that an object deformed by an external force returns to its original size and shape after removing external force.

* chewiness: The energy required to break down to the state of being able to turn over solid food.

* Gumminess: A term derived from the interpretation of a texture meter curve, the energy required to compress and destroy food to the point where it can swallow semi-solid food.

As shown in Table 1 above, the rice cake cake of Example 1 prepared according to the manufacturing process including double extrusion and blow drying was compared with Comparative Example 1 in all of the sensory evaluations such as hardness, elasticity, chewiness and gum appearance It was excellent. That is, the rice cake for rice cake according to the present invention means that it exhibits a stronger and more elastic texture than the rice cake for rice cake cake prepared according to the conventional roasting process.

&Lt; Test Example 2 &

SEM observation of surface and cross section of rice cake for rice cake

In Test Example 1, the texture of Example 1 was superior to Comparative Example 1 in objective numerical value, and the surface structure and the cross-sectional structure of each rice cake were observed with a scanning electron microscope (SEM).

The results are shown in Fig.

As shown in Fig. 2, the texture of the outer surface of the rice cake was uniform in both Example 1 and Comparative Example 1, while Comparative Example 1 had many pores and starch molecules, whereas Example 1 had a high extrusion density, It was confirmed that there was no pore and the surface was smooth.

On the other hand, as a result of examining the internal cross-sectional structure, it was confirmed that the starch molecules of Comparative Example 1 were not well mixed and had many bends and pores. However, Example 1 had a high extrusion density and was hard, had no pores and had a smooth cross-section.

That is, it can be seen that the rice cake cake of Example 1 produced according to the production method of the present invention is very uniform and denser in surface and internal texture, and can provide a more improved texture.

< Test Example  3>

Consumer preference sensory evaluation

Based on the data presented in Test Examples 1 and 2 above, the differences in the degree of consumer preference were evaluated. As for the concrete method, we used the 9 point scale method for 49 housewife monitors in 30s and 40s, and found that the closer to 9, the better, and the closer to 1, the more unfavorable the consumer preference survey. The evaluation items were evaluated as visual perception, appearance, tastefulness, firmness, and degree of attachment.

The results are shown in Table 2 below.

* Sensory results are evaluated with a score of 1 to 5 when the 5-point scale method is applied.

As shown in Table 2, it can be confirmed that the subjective taste of the consumers of the Example 1 is also better than that of the Comparative Example 1. [

< Test Example  4>

Microbiological stability evaluation

The tteokbokki rice cakes of Example 1 and Comparative Example 1 were stored for a certain period of time, and the number of microorganisms proliferating in the product was quantitatively evaluated to evaluate storage stability. Specifically, the microorganism test items are general bacteria, E. coli, E. coli, and fungi. The experimental methods are as follows. All microbial test methods were carried out according to the Food Code. The number of common bacteria was determined by the dry film method (Food Code 3.5.1), Escherichia coli by the dry film method (Food Code 3.8.2) 3.7.2) and fungi were tested according to standard bacterial shoe standard plate method (Food Code 3.10). Each experiment was performed twice and the results were averaged.

The results are shown in Table 3 below.

As can be seen from the above Table 3, it was found that the microbial counts of rice cakes made by the preparation method of the present invention were markedly lower than those of the conventional process, The microbial counts detected after storage for days were significantly lower than those of Comparative Example 1 in Example 1, indicating that the tteokbokki rice cakes prepared according to the preparation method of the present invention had a very low microbial growth rate Could know.

The process for producing rice cakes for rice cakes has the following advantages: (i) there is no microbial contamination and waste water generation due to the grain immersion / crushing process using the blend; (ii) (Iii) It is excellent in the industrial applicability because it is excellent in storage stability because the aging process is excluded and dried by air cooling to inhibit microbial propagation, and the manufacturing process is very simple.

Claims (8)

(a) mixing dough and water to produce a dough;
(b) a first extruding step of softening and extruding the dough at a temperature of 100 to 130 캜;
(c) a second extruding step of extruding and molding the first extruded dough again; And
(d) blowing and drying the extruded rice cake at a temperature of 10 to 30 占 폚.
The method according to claim 1, wherein the air drying is performed for 30 minutes to 2 hours.
The method according to claim 1, wherein the secondary extrusion is performed while indirectly cooling the primary extruded dough with cooling water at 5 to 30 캜.
The method according to claim 1, further comprising the step of immersing the molded rice cake after the step (c) in a fat to be cut.
The method according to claim 1, further comprising a sterilizing step of immersing the rice cake dried after step (d) in the alcohol.
The method according to claim 1, further comprising the step of aging and packaging starch after step (d).
The method according to claim 1, wherein the compounding ingredient is a fine powder (rice flour).
A rice cake for rice cake cake prepared according to the method of any one of claims 1 to 7.

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