KR20200008747A - A preparing method of dried rice cake having hole and dried rice cake prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a dried rice cake with pores and a dried rice cake manufactured by the same, the method comprising the steps of: (A) soaking rice in water and drying to grind the same; (B) steaming and molding the ground rice powder to manufacture a rice cake; (C) cooling the molded rice cake to lower the surface temperature; (D) forming pores on the surface of the rice cake whose temperature is reduced; and (E) drying the rice cake having the pores formed therein, wherein the dried rice cake has excellent restoring force, has the texture after being restored similar to a freshly made rice cake and can be stored for a long time.

Description

A preparing method of dried rice cake having hole and dried rice cake prepared therefrom}

The present invention forms a large number of pores that are small enough to be visually confirmed, the resilience is excellent and the texture after restoration is not only similar to freshly made rice cakes, but also for long-term storage of the manufacturing method of dried rice cakes and the dried rice cakes prepared accordingly It is about.

Recently, due to the increase in well-being and dual-income couples, convenience and variety in the dietary culture have been demanded by the consumers, and as a result, consumption and lifestyle have been diversified and convenient.

In particular, due to the diversification and organization of social life structures, the increase of dual income and private education, the lifestyles of children and adolescents have also changed significantly, so that they can rely on eating out, home-based meals, and group meals provided by schools. Is changing in the form of consumption.

For example, it is a good example that the development and research of convenience foods in small quantities and home meal replacement (HMR) foods are variously made in the modern society. Unlike the formal meals that are eaten with families at home, the above meals collectively refer to meals that are individually eaten in order to save time and money, and are in charge of the main axis of the restaurant industry that has developed along with the progress of the industrial society. have.

According to the diversification and convenience of eating habits, according to the '2014 Grain Consumption Survey Results', the daily rice consumption per capita in the household sector is 178.2 g, a 5.8 g (3.2%) decrease from the previous year. have.

On the other hand, due to the sharp decrease in the consumption of rice, a huge cost is required to reduce the price of rice and storage of stock, and various studies have been conducted to promote the consumption of rice to solve this problem.

A representative example is a study on rice cakes, which are mainly made of rice.

Tteokguk, our traditional food, is not as widely used as ramen, despite its advantages of being more digestible and delicious without the addition of various harmful food additives. The reason is that commercially available rice cakes for rice cake soup are dried and made hard for reasons of manufacture and storage, and when cooked for a long time, they are boiled for a long time because they return to the original soft rice cake.

Recently, instant rice cake soup has been developed and commercialized for easy eating according to the increase of leisure life and outdoor activity. It takes a long time to restore to the bay, and also has a limit to reproduce the taste and texture such as homemade rice cake soup.

Therefore, long-term storage at refrigeration temperature is possible, it is possible to restore in a short time only with hot water, and dried rice cakes having a similar taste and texture to freshly made rice cakes after restoration.

Republic of Korea Patent Publication No. 2017-0032797 Republic of Korea Registered Patent No.

An object of the present invention is to provide a method for producing a dry rice cake that is excellent in restoring power and the texture after the restoration is similar to freshly made rice cakes, as well as long-term storage at refrigeration temperature.

In addition, another object of the present invention to provide a dry rice cake prepared according to the above production method.

Method for producing a dry rice cake of the present invention for achieving the above object is (A) a step of immersing the rice in water and then drying to grind; (B) increasing the pulverized rice powder and then molding to prepare rice cakes; (C) cooling the molded rice cake to lower the surface temperature; (D) forming pores on the surface of the rice cake is lowered temperature; And (E) drying the rice cake with the pores formed therein.

The method may further include vacuum packing the rice cake dried in the step (E).

In step (B), the rice powder may be increased by steam at 95 to 110 ° C. for 20 to 30 minutes.

The height of the rice cake molded in the step (B) may be 2 to 5 cm.

In step (C), after lowering the temperature of the rice cake to be 35 to 45 ° C., step (D) may be performed within 30 minutes to 1 hour.

The needle forming the pores in the step (D) may be made of a body portion and the end.

The thickness of the body portion may be 0.01 to 0.1 mm.

로 이루어진 군에서 선택된 1종일 수 있다.The shape of the end is ∪, ∨ and

It may be one selected from the group consisting of.

The shape of the tip of the needle forming the pores is thin, while the thickness of one third of the entire length of the needle is 0.01 to 0.05 mm and the thickness of two thirds of 0.02 to 0.08 mm, one third of the length of the needle. The thickness of may be thinner than the thickness of 2/3 points.

In the step (D) the pore depth is 1.5 to 4.5 cm and shorter than the height of the rice cake does not penetrate the rice cake.

In the step (D) may be formed of 5 to 25 per 1 cm 2.

Drying in the step (E) may be vacuum drying, low temperature drying or freeze drying.

Drying in the step (E) may be vacuum drying for 1 to 5 hours at 35 to 55 ℃ in a vacuum.

In addition, the method for producing a dry rice cake soup of the present invention for achieving the above another object is (A) a step of immersing the rice in water and then drying to grind; (B) increasing the pulverized rice powder and then molding to prepare rice cakes; (C) cooling the molded rice cake to lower the surface temperature; (D`) cutting the rice cake of which temperature is reduced to form rice cake soup and forming pores on the surface; And (E`) vacuum drying the rice cake soup in which the pores are formed.

In addition, the dry rice cake of the present invention for achieving the above another object may be prepared according to the manufacturing method.

The dried rice cake may be rice cake soup, Injeolmi, slices or sputum rice cake.

The dried rice cake formed with pores of the present invention can be restored within a short time with only hot water, and after restoration, the rice cake is similar in taste and texture to freshly made rice, and can be stored at a refrigerated temperature.

In addition, the pores formed on the surface of the dry rice cake of the present invention is small enough to not be seen with the naked eye, so that consumers do not know that the pores are formed, and can be enjoyed without a sense of objection as in a conventional rice cake.

1 is a view showing a needle for forming pores on the surface of the rice cake according to an embodiment of the present invention.

The present invention forms a large number of pores small enough to be identified with the naked eye, the resilience is excellent and the texture after reconstruction as well as freshly made rice cake as well as a method for producing a dry rice cake that can be stored for a long time at refrigeration temperature and thus prepared It relates to dry rice cake.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

Method of producing a dry rice cake with pores of the present invention comprises the steps of (A) immersed in water and then dried by milling; (B) increasing the pulverized rice powder and then molding to prepare rice cakes; (C) cooling the molded rice cake to lower the surface temperature; (D) forming pores on the surface of the rice cake is lowered temperature; And (E) drying the rice cake in which the pores are formed.

First, in step (A), the rice powder is prepared by immersing the rice in water and then drying and grinding the rice.

The rice is not particularly limited as long as it is capable of producing rice cake, and preferably one or more selected from the group consisting of white rice, brown rice, black rice, red rice, and non-rice rice.

Next, in the step (B), the pulverized rice powder is increased and then molded to prepare rice cakes.

The pulverized rice powder is placed in a steamer and placed in a steamer for cooking for 20 to 30 minutes with steam at 95 to 110 ° C. to obtain a steamed product.

When steam temperature and time of steaming is lower than the lower limit, the rice cake may break when forming pores after lowering the product temperature, and, if the upper limit is exceeded, the quality of the rice cake may be lowered.

The height of the molded rice cake is 2 to 5 cm, preferably 2 to 4 cm. If the height of the rice cake is less than the lower limit can be easily broken after the formation of the pore, if it exceeds the upper limit, even if the pores are formed, the restoring force is lowered and difficult to store for a long time.

Next, in the step (C), the molded rice cake is refrigerated so that the surface temperature of the rice cake is cooled to 35 to 45 ° C., preferably 38 to 40 ° C., and the surface temperature is lowered. To perform.

The surface temperature of the molded rice cake is 100 ℃ or more, when the pores are formed at such a high temperature, since the thickness of the needle forming the pores is thin, as soon as the pores are formed, the pores are impossible to form and the inside of the rice cake during drying. If moisture remains on the surface, only water on the surface is removed, resulting in poor texture and long term storage.

Therefore, the surface temperature of the molded rice cake is lowered to 35 to 45 ° C., preferably 38 to 40 ° C., and the following steps must be performed within 30 minutes to 1 hour while maintaining the temperature. Clear pores are formed so that they do not fill up, and when dried, the pores are dried to the inside of the rice cake for long-term storage. In addition, the rice cake becomes more chewy as air is introduced into the pore forming process.

If the surface temperature of the rice cake is less than the lower limit, the rice cake may break when forming pores, so the surface temperature of the rice cake is preferable.

Next, in step (D), pores are formed on the surface of the rice cake in which the temperature is lowered.

The dried rice cake of the present invention has pores formed on the surface thereof, and if a heat source is provided, the dried rice cake can be restored to have a shape and texture similar to freshly prepared rice cake in a short time, and can be stored for a long time.

The pores are formed by a perforation process to form a pore by pressing a knife or needle to the target material.

The needle forming the pores is made of a constant thickness is formed of a body portion for determining the size of the pores and the end formed in the shape of easily punching the surface of the rice cake is formed at the end of the body portion.

The thickness of the body portion, ie the thickness of the needle, is 0.01 to 0.1 mm, preferably 0.01 to 0.05 mm. When the thickness of the body portion is less than the lower limit, the restoring force is lowered and the drying is not made completely, so it may be difficult to store for a long time, and when the upper limit is exceeded, it may be easily broken during the drying and restoring process.

로 이루어진 군에서 선택된 1종의 형상으로 형성되며, 바람직하게는 ∨ 형상으로 형성된다. 바늘의 끝단이 상기 형상이 아닌 톱니 형상 등의 다른 형상으로 형성되는 경우에는 떡이 쉽게 부서질 수 있다.In addition, the end of the needle is ∪, ∨ and to give stability so that the rice cake does not break in the drying process

It is formed in one shape selected from the group consisting of, Preferably it is formed in a ∨ shape. When the tip of the needle is formed in another shape such as a sawtooth shape other than the above shape, the rice cake may be easily broken.

More preferably, the needle is end-shaped, the thickness (d) of the 1/3 point of the entire length of the needle relative to the tip is 0.01 to 0.05 mm and the thickness (d ') of the 2/3 point is 0.02 to 0.08 As mm, using a thickness of 1/3 points thinner than a thickness of 2/3 points gives stability and fast recovery force so that the rice cake does not break when dried or restored (FIG. 1).

The depth of the pores formed by the needle is 1.5 to 4.5 cm, preferably 1.8 to 3 cm, shorter than the height of the rice cake is not penetrating the rice cake. If the pore depth is less than the lower limit, the resilience may not be excellent and the storage period may be short. If the pore depth is greater than the upper limit, the rice cake may be easily broken. Can be.

In addition, the pores are formed in a number of 5 to 25, preferably 10 to 20 per cm 2. If the number of pores is less than the lower limit, the resilience is not excellent and the storage period is not only short and not chewy, and if the upper limit is exceeded, the rice cake may be easily broken.

The present invention is to provide a rice cake that can be easily restored to water of 100 to 110 ℃ when the pores are formed after cutting in the shape of the rice cake soup before forming the pores on the surface of the rice cake, and can be stored for a similar period as the frozen rice cake without freezing Can be. In this case, when the pores are formed on the surface of the rice cake and cut into the shape of rice cake soup, the restoring force may be lowered and the storage period may be shorter than when pores are formed directly on the surface of rice cake soup.

Next, in step (E), the rice cake with pores formed on the surface is dried.

The drying method is vacuum drying, low temperature drying or lyophilization, and preferably a method of vacuum drying at 35 to 55 ° C. for 1 to 5 hours in a vacuum state is preferable in terms of color and functionality. In the case of performing hot air drying instead of the vacuum drying, low temperature drying or freeze drying, the restoring force may be lowered and the color and functionality may be lowered.

Next, in step (F), the dried rice cake is vacuum packed.

The vacuum rice cake dried in the step (E) has a plurality of pores are formed on the surface, when frozen packaging it is preferable to vacuum packed at room temperature because the rice cake may be broken. In addition, in the present invention, even if the vacuum packaging is not frozen packaging, it is sufficiently dried to the inside of the rice cake by a plurality of pores formed on the surface can be stored long-term like frozen rice cake.

Dried rice cakes prepared according to the production method of the present invention include rice cake soup, Injeolmi, slices or sputum rice cake; Sulgidduk, rainbow rice cake, and seolgi cannot be manufactured because they break easily during pore formation.

Hereinafter, preferred examples are provided to help the understanding of the present invention, but the following examples are merely for exemplifying the present invention, and various changes and modifications within the scope and spirit of the present invention are apparent to those skilled in the art. It is natural that such variations and modifications fall within the scope of the appended claims.

<By shape of needle tip>

Example 1 Using a Needle with a Tip Shape

The white rice was washed and then immersed in water, dried to remove water, and then ground to prepare a rice powder. The rice powder prepared above is placed in a steamer in a state where it is not placed on a rice cake, and then steamed for 25 minutes with a steam of 105 ° C., and then molded so that the height of the rice cake is 3 cm, then the surface temperature is cooled to 40 ° C. and the surface temperature is maintained. In a state in 30 minutes to cut the rice cake soup with a perforation (perforation) process using a needle to form pores on the surface of the rice cake soup. The porridge formed rice cake soup was vacuum dried for 3 hours at 40 ℃ in a vacuum state and then vacuum-packed to prepare a dried rice cake soup.

At this time, the needle is in the shape of a tip, the thickness of 1/3 of the length of the needle (1/3 of the body thickness) of the needle relative to the end is 0.01 mm and the thickness of 2/3 is 0.02 mm; The depth of the pores formed is 2 cm; The number of pores is 20 per 1 cm 2.

Example 2 Using a Needle with a Tip Shape

The same procedure as in Example 1, except that the end of the needle was used to prepare a dried rice cake soup.

형상인 바늘 이용 Example 3 End

Use a needle shaped

형상인 것을 사용하여 건조된 떡국떡을 제조하였다.
Do the same as in Example 1, the end of the needle

The dried rice cake soup was prepared using the shape.

Comparative Example 1. Using a needle having a sawtooth end

The same procedure as in Example 1, except that the end of the needle was used to prepare a dried rice cake soup.

[Test Example_1]

Test Example 1 Resilience Measurement

The dried rice cake soup prepared in Examples and Comparative Examples was immersed in purified water at 100 ° C., and the time to recover the original properties was measured (in seconds).

division Example 1 Example 2 Example 3 Comparative Example 1 Resiliency (sec) 48 62 60 61

As shown in Table 1, the dried rice cake soup prepared according to Example 1 of the present invention was confirmed that the restoring force is faster than the rice cake soup prepared according to Examples 2, 3 and Comparative Example 1.

On the other hand, the rice cake soup prepared according to Comparative Example 1 was confirmed that a large number of rice cake soup partly broken during the restoration process.

Test Example  2. Sensory test

The dried rice cake soup prepared in Examples and Comparative Examples was immersed in purified water at 100 ° C., restored to its original properties, and then sampled by 10 professional panelists, and then subjected to sensory tests using a 9-point scale to obtain an average value. It is shown in [Table 2].

-Color, flavor, year, texture and overall taste: 1 point = very bad, 9 points = very good

division Example 1 Example 2 Example 3 Comparative Example 1 color 8.31 7.70 7.98 7.43 Flavor 8.14 8.10 8.12 8.13 year 8.45 7.88 8.15 7.55 Texture 8.47 7.52 7.88 7.29 Comprehensive Preference 8.38 7.55 7.80 7.31

As shown in Table 2, the dried rice cake soup prepared in Example 1 of the present invention is the color of rice cake, rice cake, and texture compared to the rice cake soup prepared according to Examples 2, 3 and Comparative Example 1 It confirmed that comprehensive preference was excellent.

Since the dry rice cake soup of Example 1, in which the pores were formed with a needle having a needle tip of the needle tip, showed superior characteristics as compared to other dry rice cake soups, the following experiment was carried out using the shape of a rice cake.

<By thickness of needle body part>

Example 1 Different Thickness of Needle Body

Example 1 Dried rice cake soup was used.

Example 4 Same Thickness of Needle Body

The same method as in Example 1, except that the end of the needle-shaped, while the thickness of the needle body portion to prepare a dried rice cake soup using a constant 0.01 mm.

Comparative Example 2. Thickness of Needle Body Part_0.15 mm

It carried out in the same manner as in Example 2, using a constant thickness of the needle body portion 0.15 mm to prepare a dry rice cake soup.

[Test Example_2]

Test Example 3 Resilience Measurement

It carried out similarly to the said Test Example 1.

division Example 1 Example 4 Comparative Example 2 Resiliency (sec) 48 55 45

As shown in Table 3, the dry rice cake soup prepared according to Examples 1, 4 and Comparative Example 2 of the present invention was confirmed that the restoring force is fast.

However, the rice cake soup produced in Comparative Example 2 confirmed that almost all of the rice cake soup was broken during the restoration process.

Test Example 4 Sensory Test

It carried out similarly to the said Test Example 2.

division Example 1 Example 4 Comparative Example 2 color 8.31 8.14 7.81 Flavor 8.14 8.13 8.12 year 8.45 8.29 8.05 Texture 8.47 8.21 5.14 Comprehensive Preference 8.38 8.18 5.85

As shown in Table 4 above, the dried rice cake soup prepared in accordance with Examples 1 and 4 of the present invention is a rice cake soup that is excellent in color, year, texture and overall preference compared to rice cake soup prepared in Comparative Example 2. It was confirmed.

The rice cake soup of Comparative Example 2 was almost broken during the restoration process, and it was confirmed that there was little texture.

Test Example  5. Hardness and microbial measurement

5-1. Hardness: A 5 mm diameter cylinder probe was mounted on an exture analyzer (TA-XT2 i , Stable Micro Systems, England) and penetrated perpendicularly to the muscle fiber direction of the prepared sample. ) Was analyzed. The analysis conditions at this time were measured by setting the stroke 20 g, test speed 2.0 mm / sec, distance 10.0 mm.

5-2. General bacteria: After drying dried Tteok-gukki (packed rice cake soup) for 3 days at room temperature, add 225 mL of sterile peptone water to 25 g of Tteok-guk cake, homogenize it, and then dilute it step by step. Aseptic aliquots were added, and plate count agar (Difco, Laboratories, USA) was added to about 20 mL of medium and incubated for 48 hours at 37 ° C. The colonies formed were counted.

5-3. Coliform Group and Coliform Count: The dilution water used for the general bacterial counting was determined using E. coli. And 1 mL of coliform bacteria (3M Petrifilm Plate, 3M, St.Paul, USA) were incubated at 37 ℃ for 24 hours, and the number of colonies that form bubbles in blue was counted as E. coli . Bubble formation in the purple included was counted as coliform bacteria.

The sample used the rice cake soup which was left for 20 days at the refrigeration temperature of 5 ℃ without the dried rice cake soup vacuum packaging.

division Example 1 Example 4 Comparative Example 2 Hardness 2.39 2.53 1.01 microbe Total bacteria 1.94 1.99 2.01 E. coil ND ND ND E. coli bacteria ND ND ND

As shown in Table 5, the dried rice cake soup prepared according to Examples 1 and 4 of the present invention was confirmed to have excellent hardness compared to the rice cake soup prepared according to Comparative Example 2.

In addition, the dried rice cake soup prepared in Examples 1, 4 and Comparative Example 2 of the present invention was not detected E. coli and E. coli bacteria, it was confirmed that the total number of bacteria is low.

<By pore depth>

Example 1. Pore Depth_2 cm

Example 1 Dried rice cake soup was used.

Comparative Example 3. Pore Depth_0.5 cm

The same procedure as in Example 1 was carried out, but dried rice cake soup was prepared by making the pore depth 0.5 cm.

Comparative Example 4. Pore Depth_3 cm

The same procedure as in Example 1 was carried out, but the dried rice cake soup was prepared by making the depth of the pores 3 cm.

[Test Example_3]

Test Example 6 Measurement of Resilience

It carried out similarly to the said Test Example 1.

division Example 1 Comparative Example 3 Comparative Example 4 Resiliency (sec) 48 77 47

As shown in Table 6 above, it was confirmed that the dried rice cake soup prepared in Example 1 and Comparative Example 4 of the present invention is faster than the dried rice cake soup in Comparative Example 3.

The rice cake soup prepared according to Comparative Example 4 has a fast recovery power, but it was confirmed that almost all of the rice cake soup was broken during the restoration process.

Test Example 7 Sensory Test

It carried out similarly to the said Test Example 2.

division Example 1 Comparative Example 3 Comparative Example 4 color 8.31 8.16 7.21 Flavor 8.14 8.14 7.62 year 8.45 8.11 7.22 Texture 8.47 7.81 4.02 Comprehensive Preference 8.38 7.90 4.48

As shown in Table 7, above, the dried rice cake soup prepared in Example 1 of the present invention has a color, year, texture, and general preference compared to rice cake soup prepared in Comparative Examples 3 and 4. It was confirmed.

The rice cake soup of Comparative Example 4 was almost broken during the restoration process, and it was confirmed that there was little texture.

Test Example 8 Hardness and Microbial Measurement

It carried out similarly to the said Test Example 5.

division Example 1 Comparative Example 3 Comparative Example 4 Hardness 2.39 2.48 0.88 microbe Total bacteria 1.94 3.88 2.05 E. coil ND ND ND E. coli bacteria ND ND ND

As shown in Table 8, the dry rice cake soup prepared in Example 1 and Comparative Example 3 of the present invention was confirmed that the hardness is superior to the rice cake soup prepared in Comparative Example 4.

On the other hand, the dried rice cake soup prepared according to Example 1, Comparative Example 3 and Comparative Example 4 of the present invention was not detected E. coli and E. coli bacteria, in particular dry prepared according to Example 1 and Comparative Example 4 of the present invention The rice cake soup was confirmed that the total number of bacteria is lower than in Comparative Example 3.

<By number of pores>

Example 1. Number of pores_1 20 per cm 2

Example 1 Dried rice cake soup was used.

Comparative Example 5. The number of pores_1 2 per cm 2

The same procedure as in Example 1, except that the number of pores to 2 per 1 cm 2 to prepare a dry rice cake soup.

Comparative example  6. Number of pores_1 40 per ㎠

The same procedure as in Example 1, except that the number of pores 40 per 1 cm 2 to prepare a dry rice cake soup.

[Test Example_4]

Test Example 9. Resilience Measurement

It carried out similarly to the said Test Example 1.

division Example 1 Comparative Example 5 Comparative Example 6 Resiliency (sec) 48 89 44

As shown in Table 9, the dried rice cake soup prepared according to Example 1 and Comparative Example 6 of the present invention was confirmed that the restoring power is faster than the dry rice cake soup of Comparative Example 5.

The rice cake soup prepared according to Comparative Example 6 has a fast recovery power, but it was confirmed that almost all of the rice cake soup was broken during the restoration process.

Test Example 10. Sensory Test

It carried out similarly to the said Test Example 2.

division Example 1 Comparative Example 5 Comparative Example 6 color 8.31 8.18 7.51 Flavor 8.14 8.13 8.13 year 8.45 8.00 8.16 Texture 8.47 7.89 4.84 Comprehensive Preference 8.38 8.01 5.26

As shown in Table 10 above, the dried rice cake soup prepared in Example 1 of the present invention is a rice cake soup that is excellent in color, year, texture and overall preference compared to rice cake soup prepared in Comparative Examples 5 and 6 It was confirmed.

The rice cake soup of Comparative Example 6 was almost broken during the restoration process, and it was confirmed that there was little texture.

Test Example 11. Measurement of hardness and microorganism

It carried out similarly to the said Test Example 5.

division Example 1 Comparative Example 5 Comparative Example 6 Hardness 2.39 2.61 0.82 microbe Total bacteria 1.94 4.21 2.26 E. coil ND ND ND E. coli bacteria ND ND ND

As shown in Table 11 above, the dried rice cake soup prepared according to Example 1 and Comparative Example 5 of the present invention was confirmed that the hardness is superior to the rice cake soup prepared according to Comparative Example 6.

On the other hand, the dried rice cake soup prepared according to Example 1, Comparative Example 5 and Comparative Example 6 of the present invention was not detected E. coli and E. coli bacteria, in particular dry prepared according to Example 1 and Comparative Example 6 of the present invention It was confirmed that the rice cake soup had a lower total bacterial count than in Comparative Example 5.

<By drying method and pore formation>

Example 1 Vacuum Drying

Example 1 Dried rice cake soup was used.

Example 5 Low Temperature Drying

The same procedure as in Example 1 was carried out, but instead of vacuum drying, the dried rice cake soup was prepared by drying at 40 ° C. for 8 hours.

Example 6. Lyophilization

To carry out the same as in Example 1, instead of vacuum drying for 5 hours at -70 ℃ to prepare a dry rice cake soup.

Comparative Example 7. Hot Air Drying

In the same manner as in Example 1, instead of vacuum drying by drying for 90 hours with hot air at 90 ℃ to prepare a dry rice cake soup.

Comparative Example 8. Pore formation omitted

In the same manner as in Example 1, the molded rice cake was refrigerated to have a temperature of 10 ° C., cut into rice cake soup, and dried in vacuo without forming pores to prepare dried rice cake soup.

[Test Example _5]

Test Example 12. Resilience Measurement

It carried out similarly to the said Test Example 1.

division Example 1 Example 5 Example 6 Comparative Example 7 Comparative Example 8 Resiliency (sec) 48 52 54 62 102

As shown in Table 12, the dried rice cake soup prepared according to Examples 1, 5 and 6 of the present invention was confirmed that the restoring power is faster than the dry rice cake soup of Comparative Examples 7 and 8.

Test Example 13. Sensory Test

It carried out similarly to the said Test Example 2.

division Example 1 Example 5 Example 6 Comparative Example 7 Comparative Example 8 color 8.31 8.35 7.98 7.73 7.59 Flavor 8.14 8.10 8.15 7.62 8.11 year 8.45 8.17 8.19 7.60 7.70 Texture 8.47 8.31 8.38 7.56 6.21 Comprehensive Preference 8.38 8.28 8.32 7.51 7.34

As shown in Table 13, the dried rice cake soup prepared in accordance with Examples 1, 5, and 6 of the present invention is a color rice cake, rice cake, and texture compared to the rice cake soup prepared in Comparative Examples 7 and 8 It confirmed that comprehensive preference was excellent.

Test Example 14 Hardness and Microbial Measurement

It carried out similarly to the said Test Example 5.

division Example 1 Example 5 Example 6 Comparative Example 7 Comparative Example 8 Hardness 2.39 2.56 2.66 5.29 4.82 microbe Total bacteria 1.94 2.05 1.86 3.89 4.99 E. coil ND ND ND ND ND E. coli bacteria ND ND ND ND ND

As shown in Table 14 above, the dried rice cake soup prepared according to Examples 1, 5 and 6 of the present invention was confirmed that the hardness is superior to the rice cake soup prepared according to Comparative Examples 7 and 8.

On the other hand, the dry rice cake soup prepared according to Examples 1, 5 and 6, Comparative Examples 7 and 8 of the present invention was not detected E. coli and E. coli bacteria, in particular prepared according to Examples 1, 5 and 6 of the present invention The dried rice cake soup was confirmed that the total number of bacteria is lower than in Comparative Examples 7 and 8.

Claims (16)

(A) immersing the rice in water and then drying to grind;
(B) forming a rice cake by molding and then molding the milled rice powder;
(C) cooling the molded rice cake to lower the surface temperature;
(D) forming pores on the surface of the rice cake is lowered temperature; And
(E) drying the rice cake with the pores; manufacturing method of a dry rice cake comprising a. The method of claim 1, further comprising vacuum packaging the rice cake dried in the step (E). The method of claim 1, wherein in step (B), the rice powder is cooked for 20 to 30 minutes by steam at 95 to 110 ° C. The method of claim 1, wherein the height of the rice cake molded in the step (B) is 2 to 5 cm. The method of claim 1, wherein in step (C), the temperature is lowered so that the surface temperature of the rice cake becomes 35 to 45 ° C., and then, step (D) is performed within 30 minutes to 1 hour. The method of claim 1, wherein the needle forming the pores in the step (D) comprises a body portion and an end. The method of claim 6, wherein the body portion has a thickness of 0.01 to 0.1 mm. The method of claim 6, wherein the shape of the ends are ∪, ∨ and

Method of producing a dry rice cake, characterized in that one selected from the group consisting of. According to claim 6, wherein the shape of the needle tip forming the pores, while the thickness of the 1/3 point of the entire length of the needle relative to the tip is 0.01 to 0.05 mm and the thickness of the 2/3 point is 0.02 to 0.08 mm The method of claim 1, wherein the thickness of the third point is thinner than the thickness of the second point. 5. The method of claim 4, wherein the depth of the pores in step (D) is 1.5 to 4.5 cm and shorter than the height of the rice cake. The method of claim 1, wherein in the step (D), pores are formed in 5 to 25 per 1 cm 2. The method of claim 1, wherein the drying in the step (E) is vacuum drying, low temperature drying or freeze drying. The method of claim 1, wherein the drying in the step (E) is a method of producing a dry rice cake, characterized in that the vacuum drying for 1 to 5 hours at 35 to 55 ℃ in a vacuum. (A) immersing the rice in water and then drying to grind;
(B) forming a rice cake by molding and then molding the milled rice powder;
(C) cooling the molded rice cake to lower the surface temperature;
(D`) cutting the rice cake in which the temperature is reduced to form rice cake soup and forming pores on the surface; And
(E`) vacuum-drying the rice cake soup with the pores formed; drying method of the rice cake soup characterized in that it comprises a. A dry rice cake prepared according to the method of any one of claims 1 to 14. The dried rice cake according to claim 15, wherein the dried rice cake is rice cake soup, injeolmi, sliced rice cake, or sputum rice cake.

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