KR20190024031A - A Method for Producing a Not-Stiffening Type of a Rice Cake Maintaining a Soft Property and the Rice Cake Produced by the Same - Google Patents

Abstract

The present invention relates to a method for manufacturing non-stiffening rice cake having a soft property and rice cake manufactured by the same and, specifically, to a method for manufacturing non-stiffening rice cake having a soft property when a user eats the rice cake after the rice cake has been refrigerated or frozen, and rice cake manufactured by the same. The method for manufacturing non-stiffening rice cake includes: a step of maintaining a main ingredient selected among glutinous rice or nonglutinous rice while soaking the main ingredient in water maintaining salt at a temperature of 60-85°C for 1-10 hours; a step of naturally drying the main ingredient by hot air at a temperature of 40-60°C to remove moisture from the main ingredient until the moisture content reaches 1-5 wt%; a step of adding salt while crushing the dried main ingredient; a step of sterilizing the main ingredient crushed by high temperature vapor and steaming the same; a step of forming dough while preventing hardening due to punching at a low temperature and high temperature by adding at least an ingredient selected from a group composed of sodium acetate, phosphoric propyl distarch phosphate, propylene glycol, lipase, xylanase, and glucanase to the steamed main ingredient; and a step of forming rice cake from the dough.

Description

TECHNICAL FIELD The present invention relates to a method of producing a rice cake with a soft characteristic and a rice cake produced by the method and a rice cake produced by the method.

The present invention relates to a process for producing an unhardened rice cake having a soft characteristic and a rice cake produced thereby, and more particularly, to a process for producing an unhardened rice cake having a soft characteristic even after ingestion after being frozen or refrigerated And a rice cake produced thereby.

Rice cakes are made by boiling or boiling powdered grain and then made into various shapes and made mainly of rice. The main ingredients of rice cake are rice or glutinous rice, and bean, red bean, mung bean or sesame can be used as raw materials, or jujube, pine nut, pumpkin or pumpkin seed can be added. Generally, when the rice cake is produced, it becomes soft or soft and is easy to ingest, but it tastes original, but it hardens over time and the original taste can be reduced. The hardened rice cake can be consumed as it is or can be ingested again.

The reason why the rice cake is hardened is that the starch contained in the rice cake is caused by the aging phenomenon that is partially crystallized. As the alpha-starch becomes beta-starch, the starch particles become micelles and the aged starch is not dispersed again into the solution. The aged starch is less prone to digestion because it is less susceptible to enzyme action than the starch starch. On the other hand, it has been found that hydrogen bonds are generally involved in this aging process.

Since the rice cake is hardly hardened, ingestion and digestion are difficult, a method for solving the problem has been developed. For example, Japanese Patent Application Laid-Open No. 10-2011-0091428 discloses a process for producing a rice cake, Pulverizing the water-removed grain to add 22 to 35 wt% of water to the grain and re-pulverizing the grain; Growing the re-milled grain; And a method for producing a rice cake by adding 0.15 to 1.0 wt% of wheat flour based on the grain after the coagulated grain is cooled and punching the rice cake.

As another prior art related to the production of uncooked rice cake, Patent Publication No. 10-2013-0035629 comprises rice washing and dipping step, crushing step, compounding step, molding step, sterilization step and packaging step, Or filling the rice cake with the plastic body with the rice cake, and the filling inlet and the outlet are finished.

The method of producing the unhardened rice cake as presented in the prior art is characterized by the control of the time of flour, the amount of flour added and the punching time, or the use of a vacuum packed vacuum pack. The prior art has a disadvantage in that it is difficult to maintain a unique taste or a complicated manufacturing process. Also, it has a disadvantage that it is difficult to prevent aging due to the flour added in the manufacturing process.

The present invention has been made to solve the problems of the prior art and has the following purpose.

Prior Art 1: Patent Publication No. 10-2011-0091428 (Republic of Korea (Director, Rural Development Administration), published on Aug. 11, 2011) A method of producing unbaked rice cake and a rice cake Prior Art 2: Unexamined Rice Cake which can be stored for a long time at room temperature, and a method for producing the same is disclosed in Patent Publication No. 10-2013-0035629

An object of the present invention is to provide a method for producing an unhardened rice cake having a soft characteristic by proceeding with a punching and hardening prevention process while adding an additive capable of retaining properties only with glutinous rice or rice flour, and a rice cake produced thereby .

According to a preferred embodiment of the present invention, there is provided a method for producing rice cakes, comprising the steps of maintaining one selected main material of glutinous rice or rice flour dipped in a saline-held water maintained at a temperature of 60 to 85 캜 for 1 to 10 hours step; Drying the hot air at a temperature of 40 to 60 ° C to remove water from the main material, followed by natural drying to obtain a moisture content of 1 to 5 wt%; Adding salt while pulverizing the dried main material; Sterilizing and pulverizing the pulverized main material by high temperature steam; The main ingredients to be added are at least one component selected from the group consisting of sodium acetate, hydroxypropyl phosphate pre-min, propylene glycol, lipase, xylanase and glucanase while being cured by low temperature and high temperature punching, ; And molding the rice cake from the dough.

According to another preferred embodiment of the present invention, one main component selected from glutinous rice or rice flour; At least one component selected from the group consisting of nicotinic acid, reduced iron, vitamin C, vitamin B1, vitamin B2, folic acid, and nitrate; And at least one component selected from the group consisting of sodium acetate, hydroxypropyl phosphate premix, propylene glycol, lipase, xylanase and glucanase.

The method of producing unhardened rice cake having the flimsy characteristics according to the present invention is made of only glutinous rice or rice, so that the stickiness and inherent taste of rice cake are maintained for a long time. In addition, when the additives are added to maintain the characteristics during the manufacturing process and the appropriate low-temperature punching process is carried out, it is possible to recover such stickiness and inherent taste even after the cold or freezing.

FIG. 1 shows an embodiment of a method for producing a non-hardened rice cake having a soft characteristic according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the accompanying drawings, but the present invention is not limited thereto. In the following description, components having the same reference numerals in different drawings have similar functions, so that they will not be described repeatedly unless necessary for an understanding of the invention, and the known components will be briefly described or omitted. However, It should not be understood as being excluded from the embodiment of Fig.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows an embodiment of a method for producing an unhardened rice cake having a soft texture according to the present invention.

Referring to FIG. 1, a method of manufacturing a non-hardened rice cake having flaky characteristics is a method in which a main raw material selected from glutinous rice or rice flour is immersed in a saline-maintained water maintained at a temperature of 60 to 85 ° C for 1 to 10 hours Maintaining (P11, P12); Drying the hot air at a temperature of 40 to 60 DEG C to remove moisture of the main material, followed by natural drying to obtain a moisture content of 1 to 5 wt%; Adding salt while pulverizing the dried main material (P13); (P14) sterilizing and pulverizing the pulverized main material by high-temperature steam; The main ingredients to be added are at least one component selected from the group consisting of sodium acetate, hydroxypropyl phosphate pre-min, propylene glycol, lipase, xylanase and glucanase while being cured by low temperature and high temperature punching, (P15); And molding a rice cake from the dough (P16).

The rice cake can be formed from a dough made from one main material selected from glutinous rice or rice, and the dough can be made, for example, with only glutinous rice or with rice. By thus making the rice cake with only rice or glutinous rice, an unhardened rice cake having a unique taste of glutinous rice or an original taste of rice can be made. As described below, make the glutinous rice consisted only of amylopectin by the appropriate additives easily, and do not harden for a certain period of time after the dough made of rice flour is made of rice cake in the additive.

For the molding of the dough, the ready-made glutinous rice or rice can be prepared (P11), and the glutinous rice or the rice can be made into each dough. Below, rice and glutinous rice are explained at the same time, but glutinous rice or rice flour can be made independently of each other and can be made into different unbreakable rice cake by independent processes. However, in order to avoid the repetition of explanation, it is explained simultaneously below. The main ingredients below refer to any one of glutinous rice or rice flour. When a main material made of glutinous rice or rice is prepared (P11), activation of the main material can be prevented (P12).

It is necessary to prevent activation of the oxidizing component of the rice bran or rice bran component present in the main material, and for this purpose, the main material may be maintained in the water kept at a constant temperature for a predetermined time. For example, the primary material may be maintained in water maintained at a temperature of 60 to 85 캜 for 1 to 10 hours, preferably for 3 to 6 hours. Alternatively, the primary material may be maintained in saline with a salt concentration of 0.1 to 5%. Thus, activation of the oxidizing component can be completely prevented by keeping the main material in the brine having a concentration of 0.1 to 5%. Saline can be made by adding to salt or similar salt components. When the immersion process is completed in hot water or salt water, the drying process may proceed. The drying process can be carried out, for example, at a temperature of 30 to 60 DEG C to effect naturally drying after hot air drying to have a moisture content of 1 to 5 wt%, but the moisture removal can be performed in various ways and is not limited to the illustrated embodiment. When water is removed, the pulverization process can proceed (P13).

The milling process may proceed with the addition of saline (P13). The salt may include, for example, a salt of a salt of sodium and chlorine, a salt of a salt, or a salt of a salt. Salt has a function of improving the taste of the produced rice cakes, inhibiting the fermentation ability of the enzyme, being absorbed into the body and becoming a major essential ingredient of the human body. However, salt tends to reduce the absorption of moisture into the dough and needs to be added in an appropriately controlled amount. The salt may be added in an amount of 0.1 to 2.5 wt% with respect to the dried material. It is also necessary to be added in the grinding step so as to be uniformly mixed with the main material.

The pulverization can be carried out using a roll mill, a pin mill or a sieve pulverizer and can be milled to have an average diameter of 10 to 100 meshes. The milling can be carried out in several steps, for example, two or three milling operations can be carried out while the interval between the roller mills of the roller mill is between 0.5 mm and 0.010 mm. The pulverization can be carried out in various ways using various pulverizers.

When the pulverizing process is completed (P13), the sterilization and growing process may proceed (P14). The sterilization and thickening process can proceed at the same time, for example, the sterilization and the thickening process can be performed simultaneously by the high temperature steam. The supplementation refers to the process of making the starch fine and facilitating the glycation while activating the action of the enzyme. The thickening process can be carried out by adding steam at 70 to 120 DEG C to the pulverized material. The increase can be carried out for 10 to 60 minutes, for example, and the amount of the steam or the increase time of the steam can be appropriately adjusted depending on the kneading condition. The vapor pressure for the steaming process may be, for example, from 0.5 to 2.5 kg / cm < 2 > When the sterilization / thickening process is completed in this way, the punching and curing prevention process can be performed while the main material is maintained at an appropriate temperature (P15).

The main material added for the punching process may be maintained at a temperature of, for example, 45 to 76 DEG C, and the punching process may be performed by a punching machine.

The punching process may be a low-temperature addition punching process and a high-temperature low-pressure punching process, and the different punching processes may be repeated at least once. The low-temperature addition punching process refers to a process of punching while adding the anti-curing component while rotating the main material at 100 to 500 rpm while maintaining the temperature of the main material at 25 to 35 占 폚. The anti-cure ingredients are a group of ingredients consisting of corn starch, alpha amylase, nicotinic acid, reduced iron, vitamin C, vitamin B1, vitamin B2, folic acid and nitrate, and emulsifiers, sodium acetate, malic acid, hydroxypropyl phosphate pre-min, calcium, May include two groups of ingredients consisting of potassium, fumaric acid, propylene glycol, xylanase, beta-glucanase and hemi-cellulase. The first group of ingredients may have a kneading elasticity improving function and the second group of ingredients may have a kneading improving function. At least one component from each of the 1-group component and the 2-group component is selected and added in an amount of 0.01 to 10 wt% of the total weight of the dough in the low-temperature addition punching process. The low temperature additive punching process can proceed for example for 5 to 15 minutes and can proceed with the moisture content being maintained at 3 to 10 wt% of the dough weight. After the low temperature additive punching process has been carried out under such conditions, the high temperature depressurization punching process can be carried out and the temperature is reduced to a temperature of, for example, 45 to 65 DEG C and a temperature of 0.3 to 0.8 atm at a rate of 300 to 1,500 rpm, Min. ≪ / RTI > The steam generated in the high-temperature reduced-pressure punching process can be discharged to the outside, and water corresponding to the amount discharged in the low-temperature additive punching process or other processes to be performed subsequently can be supplied to the kneader. Such a punching process can be repeatedly performed, thereby preventing the hardening of the dough and maintaining a flimsy state after molding.

When the punching process is completed, the punched material can be formed into a predetermined shape (P16), for example, in the form of a rice cake or a rice cake, through a process such as an extrusion process. Various additives can be added during the molding process or after the molding to flavor such as cinnamon, perilla, sesame or clay. And the molded rice cake can be stored in an appropriate state.

Hereinafter, an embodiment of a method of producing rice cakes according to the present invention will be described.

Example

In the following examples, glutinous rice and rice flour prepared at 8 to 11 minutes for the preparation of rice cakes were prepared, and glutinous rice and rice flour were independently used as main materials. Sterilization, growth and punching proceeded in the punching apparatus, and the punching apparatus was selected as a structure capable of controlling the temperature and pressure in the punching process.

Example 1

Step 1: The cooked rice was dipped in water at 65 ° C for 4 hours, and then the water was removed and hot-air dried at a temperature of 40 ° C to a moisture content of about 3 wt%.

Step 2: The refined salt was pulverized three times while adding 0.5 wt% of rice flour, and finally the average diameter was adjusted to about 40 mesh.

Step 3: The pulverized powder was sterilized and steamed by adding steam at 90 ° C, and the pressure of the steam was adjusted to 1.0 kg / cm 2. Thereafter, it was cooled at room temperature for 10 minutes.

Step 4: 1 wt% of corn starch, based on the weight of the rice, while entering the low-temperature punching space maintained at a temperature of 30 캜, confirming that the temperature of the dough becomes 40 캜; 0.03 wt% of one additive component selected from the group consisting of nicotinic acid, reduced iron, vitamin C, vitamin B1, vitamin B2, folic acid, nitrate, and bacterial amylase; And 0.03 wt% of an emulsifier, sodium acetate, malic acid, hydroxypropyl phosphate premix, calcium, potassium hydrogen tartrate, fumaric acid, propylene glycol, xylanase, beta-glucanase and hemicellulase -cellulase) were added and pouring was performed at a low temperature for 12 minutes. Thereafter, high temperature depressurization punching was carried out for 6 minutes at a temperature of 0.5 atm and 55 deg.

Step 5: The punching-completed material was put into an extruder to form a slice.

Example 2

A section was formed in the same manner as in Example 1, except that glutinous rice was used instead of rice in Example 1.

Example 3

The slice was formed in the same manner as in Example 1, except that the low temperature addition punching of Example 1 was continued for 5 minutes.

Example 4

The slice was formed in the same manner as in Example 1, except that the high-temperature decompression punching was carried out under the condition of 0.8 atm in Example 1.

Example 5

The slice was formed in the same manner as in Example 1, except that the low-temperature addition punching and the high-temperature decompression punching were carried out twice in Example 1 while the process time was reduced to 1/2.

Example 6

The slice was formed in the same manner as in Example 1, except that the process time was reduced to 1/3 while the low-temperature additive punching and the high-temperature vacuum punching were performed three times in Example 1.

Comparative Example

Comparative Example 1

The section was molded in the same manner as in Example 1, except that the low temperature punching step was carried out at a temperature of 15 캜.

Comparative Example 2

The slice was formed in the same manner as in Example 1, except that the punching step was conducted at 60 캜 for 15 minutes.

Comparative Example 3

The slice was formed in the same manner as in Example 1, except that only low-temperature addition punching proceeded.

Comparative Example 4

The section was molded in the same manner as in Example 1 except that Group 1 was added.

Comparative Example 5

The section was molded in the same manner as in Example 1 except that Group 2 was added.

Comparative Example 6

Commercially available hardened rice cake

result

The effect was tested on the sections according to the respective examples and comparative examples.

The specimens were 2 ㎝ in diameter and 1 ㎝ thick for the characterization of shaped sections. Hardness, elasticity, cohesion and adhesiveness were measured by TEXTURE ANALYZER. ) Was tested, the test results were processed by software dedicated to TEXTURE, and the test results are shown in Table 1 below. In Table 1, h represents time, and the value over time is expressed as 100- (change amount / reference amount) × 100 (percentage:%) based on time (0).

characteristic h Example Comparative Example One 2 3 4 5 6 One 2 3 4 5 6 Hardness 0 100 100 100 100 100 100 100 100 100 100 100 100 24 118 117 119 120 114 116 118 118 119 118 118 120 48 119 119 121 122 116 118 125 126 127 124 126 135 elasticity 0 100 100 100 100 100 100 100 100 100 100 100 100 24 96 95 93 90 97 94 86 95 93 91 91 81 48 94 94 91 88 97 91 81 82 81 87 82 72 Cohesion 0 100 100 100 100 100 100 100 100 100 100 100 100 24 94 90 89 94 96 89 75 89 89 92 91 92 48 92 88 86 91 95 86 61 76 71 81 76 81 Attach 0 100 100 100 100 100 100 100 100 100 100 100 100 24 90 92 89 92 94 88 71 89 88 87 92 92 48 89 91 85 90 92 85 58 69 72 71 75 73

≪ Characteristic test result >

The sensory evaluation was carried out by blind test on 120 subjects. The test results are shown in Table 2 below. The sensory evaluation was evaluated by taste, appearance, softness and texture, and the average value except for the top 10 and the bottom 10 was presented with the highest point being 10 and the lowest point being 0. In Table 2, D is the number of days (days), and texture is chewing in the mouth. The texture refers to the softness felt in the mouth when you eat. The reference value is the shaped section directly formed in Example 1, and the other examples and comparative examples are shown as relative values. The sections were kept closed by, for example, a sealed container such as a polypropylene cap and tested after 3 and 7 days, respectively.

characteristic D Example Comparative Example One 2 3 4 5 6 One 2 3 4 5 6 flavor 0 10 9.8 9.9 10 11 9.7 8.7 8.9 8.1 8.9 8.6 8.1 3 9.8 9.6 9.8 9.9 10 9.8 8.1 8.0 7.9 8.2 8.1 7.0 7 9.8 9.5 9.6 9.7 9.5 9.9 7.9 7.6 6.9 7.9 7.8 6.3 Exterior 0 10 9.8 9.6 11 10 9.7 8.6 8.1 8.7 8.7 8.7 8.7 3 9.2 9.9 9.5 10 9.8 9.7 8.1 8.0 8.1 8.3 7.8 7.1 7 9.1 9.8 9.5 9.8 9.6 9.6 7.6 7.4 7.3 7.4 6.9 6.0 Texture 0 10 9.8 9.5 9.7 11 9.7 8.2 8.3 8.7 8.6 8.9 8.3 3 9.7 9.6 9.3 9.5 10 9.5 7.9 7.8 8.3 7.2 7.2 7.1 7 9.6 9.6 9.0 9.5 10 9.5 6.9 7.1 7.2 6.1 6.0 6.2 Texture 0 10 9.9 9.6 9.6 11 9.7 8.5 8.3 8.5 8.8 8.9 9.0 3 9.8 9.6 9.5 9.5 9.9 9.6 8.1 7.8 8.0 7.1 7.2 8.1 7 9.7 9.6 9.2 9.4 9.9 9.4 7.2 6.3 6.3 6.9 6.8 6.9

<Sensory Test Results>

As can be seen from the results of the characteristic test and the sensory test, it can be seen that it is advantageous to maintain the soft characteristic that the low-temperature addition punching and the high-temperature decompression punching proceed twice successively. It can be seen that the addition of Group 1 and Group 2 improves overall properties.

The process for producing rice cakes having the flimsy characteristics according to the present invention is made of only rice flour or only glutinous rice material, so that the stickiness and inherent flavor of rice cakes are maintained for a long time. In addition, by adding an appropriate low-temperature punching process during the manufacturing process, even after the cold or freezing, the taste and original taste are restored.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes and modifications may be made without departing from the spirit and scope of the invention . The invention is not limited by these variations and modifications, but is limited only by the claims appended hereto.

Claims (2)

In the method for producing rice cakes,
Maintaining one selected main material of glutinous rice or rice flour in a salted water maintained at a temperature of 60 to 85 캜 for 1 to 10 hours;
Drying the hot air at a temperature of 40 to 60 ° C to remove water from the main material, followed by natural drying to obtain a moisture content of 1 to 5 wt%;
Adding salt while pulverizing the dried main material;
Sterilizing and pulverizing the pulverized main material by high temperature steam;
The main ingredients to be added are at least one component selected from the group consisting of sodium acetate, hydroxypropyl phosphate pre-min, propylene glycol, lipase, xylanase and glucanase while being cured by low temperature and high temperature punching, ; And
A method for producing an unhardened rice cake having a flimsy characteristic comprising a step of forming a rice cake from the dough. One main component selected from glutinous rice or rice flour;
At least one component selected from the group consisting of nicotinic acid, reduced iron, vitamin C, vitamin B1, vitamin B2, folic acid, and nitrate; And
And at least one ingredient selected from the group consisting of sodium acetate, hydroxypropyl phosphate premix, propylene glycol, lipase, xylanase and glucanase.

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