KR20200080664A - Method for producing steamed rice cake with improved texture - Google Patents

Abstract

The present invention relates to a method of preparing Jeungpyeon (steamed rice cake fermented with rice wine) and Jeungpyeon manufactured by the method, wherein the preparation method comprises the steps of: (1) performing dry milling of rice that is not soaked in water to produce dry rice flour; (2) mixing the dry rice flour prepared in step (1) with sugar, salt, rice wine, and water to prepare dough; (3) first fermenting the dough prepared in step (2) and then kneading to remove the air in the dough and performing second fermentation; and (4) putting the second fermented dough of step (3) into a steamer and steaming.

Description

Method for producing steamed rice cake with improved texture}

The present invention comprises the steps of: (1) preparing dry rice flour by dry milling rice which is not called water; (2) mixing the dry rice flour prepared in step (1) with sugar, salt, rice wine and water to prepare a dough; (3) after the first fermentation of the dough prepared in step (2), followed by squirting air out of the dough, followed by a second fermentation; And (4) a step of adding and steaming the batter of the second fermentation of step (3) in a steamer.

Rice is the most basic food in Asian culture, but with the introduction of alternative foods and various ready-to-eat foods, the consumption of rice has been continuously reduced due to the ease of eating. Korea's rice consumption decreased 80.3 kg in 2008 by approximately 3 kg each year to 61.8 kg in 2017 (Statistics Agency's 2017 data) as a way to promote rice consumption. Development is necessary.

There are two types of rice flour manufacturing methods: dry milling to make rice flour by grinding as it is without going through a soaking process, and wet milling to crush rice through a soaking process. Wet milling has the characteristic of reducing starch damage with a fine and uniform particle size distribution, but it is difficult to store and distribute, and it is difficult to develop rice flour processing products due to its low economic efficiency. On the other hand, dry milled rice flour has the disadvantage of high damage starch, but recently, rice flour varieties suitable for food processing have been developed and are reported to be finely and uniformly crushable and suitable for manufacturing processed products. In addition, it has been reported that when the processed product is manufactured from rice flour having a small particle size, the texture is improved, such as decreased hardness.

Jeungpyeon is a type of steaming rice cake. It is the only fermented rice cake in Korea made by steaming rice flour with fermented rice wine and then steamed. It has a similar texture to Western bread. Jeungpyeon is known as a rice cake that was mainly eaten during the summer because it has a sour and sweet taste due to the organic acid produced during the fermentation process and has a slow aging rate.

Jeungpyeon is steamed after adding takju to rice flour and then fermenting it. The internal structure has a porous structure similar to a sponge and is similar to western bread. Originally, bread based on wheat flour has fluidity and viscoelasticity by forming gluten, a wheat protein during the manufacturing process, but rice-based rice cakes do not have the same texture as bread because they do not have gluten. However, Jeungpyeon may have a structure similar to bread because certain substances are polymerized by changes during fermentation without gluten.

Korean Registered Patent No. 0940083 discloses a method for manufacturing a steamed piece using soda and takju, and Korean Registered Patent No. 0828233 discloses a method for manufacturing a steamed piece using a protein hydrolyzate, but the improved texture of the present invention It is different from the manufacturing method.

The present invention has been derived by the above-described demands, and an object of the present invention is to provide a method for producing a bulky product having excellent volume enhancing effect, flavor and preference without fermentation and odor.

In order to solve the above problems, the present invention comprises the steps of: (1) preparing dry rice flour by dry milling rice which is not called water; (2) mixing the dry rice flour prepared in step (1) with sugar, salt, rice wine and water to prepare a dough; (3) after the first fermentation of the dough prepared in step (2), followed by squirting air out of the dough, followed by a second fermentation; And (4) provides a method of manufacturing a steamed rice, characterized in that it comprises a step of putting the steamed dough in the secondary fermentation of step (3) and steaming.

In addition, the present invention provides an enlargement prepared by the above method.

The bulk of the present invention is excellent in volume-enhancing effect, flavor and preference, and the existing steaming process that took about 12 hours until fermentation and steaming is possible. It has the advantage of being promoted.

Figure 1 is a schematic diagram of the manufacturing process of the present invention.

In order to achieve the object of the present invention, the present invention

(1) dry milling rice that is not called water to produce dry rice flour;

(2) mixing the dry rice flour prepared in step (1) with sugar, salt, rice wine and water to prepare a dough;

(3) after the first fermentation of the dough prepared in step (2), followed by squirting air out of the dough, followed by a second fermentation; And

(4) It provides a method of manufacturing a steamed slice, characterized in that it comprises a step of putting the second fermented dough in step (3) into a steamer and steaming.

In the manufacturing method of the steamed rice flakes of the present invention, the dry rice flour of step (1) may be prepared by dry milling snow smelt, which is preferably not called by water, to an average particle size of 40 to 60 μm, more preferably in water. It can be prepared by dry milling unrefined seolgangmi to an average particle size of 47.89 μm. It was possible to manufacture the steamed rice cake with dry rice flour prepared under the above-described conditions as a steamed rice cake with improved texture. In addition, the seolgangmi is selected from rice optimized for the manufacturing process of the present invention, which is superior in texture, aroma, and taste compared to other types of rice.

In addition, in the manufacturing method of the present invention, the dough of step (2) is 80-120 kg of dry rice flour, 15-25 kg of sugar, 0.5-1 kg of salt, 30-40 kg of rice wine, and 60-70 kg of water. It can be prepared by mixing, and more preferably, it can be prepared by mixing 100 kg of dry rice flour, 20 kg of sugar, 0.75 kg of salt, 35 kg of rice wine, and 65 kg of water. Producing Jeungpyeon using dough mixed with the above ingredients and mixing ratios could be prepared as Jeungpyeon having excellent liver and sweet taste and excellent texture and preference.

In addition, in the manufacturing method of the increase or decrease in the present invention, step (3) is preferably after kneading the dough first fermented at 36-38° C. for 3.5-4.5 hours to remove air from the dough, Secondary fermentation may be performed at 36-38°C for 1.5 to 2.5 hours, and more preferably, the dough may be first fermented at 37°C for 4 hours to bleed the air in the dough, and then at 37°C. It can be fermented for 2 hours. Fermentation under the above-described conditions does not cause odor, and exhibits high repellency, and has an advantage in that the volume increase power of the prepared steamed slices is excellent.

In addition, in the manufacturing method of the Jeungpyeon of the present invention, step (4) preferably puts the second fermented dough into a steamer and steams it first for 4 to 6 minutes with steam at 60 to 80°C, then 100 to 110 Second steam can be steamed for 10~15 minutes with steam at ℃, more preferably, the second fermented dough is put in a steamer and steamed first with steam at 70°C for 5 minutes, then 10~15 with steam at 105°C You can sting a second for a minute. Preparation of steamed steamed rice over two stages under the same conditions as described above was able to be steamed with steamed food with a more chewy texture.

The manufacturing method of the present invention is more specifically,

(1) preparing dry rice flour by dry milling snow smelt, which is not called water, to an average particle size of 40 to 60 µm;

(2) mixing 80-120 kg of dry rice flour prepared in step (1) with 15-25 kg of sugar, 0.5-1 kg of salt, 30-40 kg of rice wine, and 60-70 kg of water to prepare a dough. ;

(3) After kneading the dough that was first fermented at 36-38° C. for 3.5-4.5 hours at 36-38° C. to remove air in the dough, 1.5-2.5 hours at 36-38° C. During the secondary fermentation; And

(4) Put the second fermented dough in step (3) into a steamer and steam first for 4-6 minutes with steam at 60~80℃, then secondary for 10-15 minutes with steam at 100~110℃ May include a steaming step,

More specifically

(1) preparing dry rice flour by dry milling snow smelt, which is not called water, to an average particle size of 47.89 μm;

(2) preparing the dough by mixing 100 kg of dry rice flour prepared in step (1) with 20 kg of sugar, 0.75 kg of salt, 35 kg of rice wine and 65 kg of water;

(3) the dough prepared in step (2) was firstly fermented at 37°C for 4 hours, followed by bleeding the air in the dough, followed by secondary fermentation at 37°C for 2 hours; And

(4) Put the second fermented dough of step (3) into a steamer and steam first for 5 minutes with steam at 70℃, then steam for 10-15 minutes with steam at 105℃. have.

The present invention also provides an enlargement prepared by the above method.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only to illustrate the present invention, the content of the present invention is not limited to the following examples.

Manufacturing example 1. Production of Jeungpyeon

(1) Dry rice flour was prepared by dry milling snow smelt, which is not called by water, with an average particle size of 47.89 μm using an air mill.

(2) 100 kg of dry rice flour prepared in step (1), 20 kg of sugar, 0.75 kg of salt, 35 kg of rice wine and 65 kg of water were prepared using a hand mixer (ITB-3157, Airlux Electrika Co., Ltd.). The mixture was mixed for 3 minutes to prepare a dough.

(3) The dough prepared in the step (2) was firstly fermented at 37°C for 4 hours, followed by bleeding the air in the dough, followed by secondary fermentation at 37°C for 2 hours.

(4) Set the steam machine (GA steam machin, Yulian, Korea) to 155°C, and place the second fermented dough in step (3) into a container (7 cm in diameter, 5 cm in diameter, 3.5 cm in height). After adding 40 g of each, put it in a steamer and steam it first with steam at 70℃ for 5 minutes with the lid open, put on a cotton cloth, close the lid, and steam it for 10-15 minutes with steam at 105℃.

Comparative example 1. Production of Jeungpyeon

(1) After the general rice (samgwang) was soaked in water, it was wet milled using an air mill to prepare wet rice flour.

(2) Using the wet rice flour prepared in the above step (1), the preparations were prepared in the same manner as in steps (2) to (4) of Preparation Example 1.

Comparative example 2. Increased production

In the preparation of the dough in the method of Preparation Example 1, when preparing the dough in step (2), 75 kg of dry rice flour, 35 kg of sugar, 0.4 kg of salt, 55 kg of rice wine, and 55.35 kg of water are added to the dough. Was prepared.

Comparative example 3. Production of Jeungpyeon

Prepare the Jeungpyeon in the same manner as in Preparation Example 1, when the fermentation in step (3), the dough was first fermented at 37°C for 8 hours, then bleed the air in the dough, then 4 hours at 37°C During the second fermentation, Jeungpyun was prepared.

Comparative example 4. Increased production

Preparation of the Jeungpyeon by the method of Preparation Example 1, in the step (4), put the second fermented dough into a container, steamed for 20 minutes with steam at 105 ℃ to prepare a Jeungpyeon.

Experiment method

1) Experimental materials

The rice varieties for processing used in the present invention were used Mishiro, Seolgang, Hangar, Air Mill (MCM-3, Nara machinery Co. of Nongshim flour mills Co., LTD, Asan, Korea). , LTD., Tokyo, Japan) was used. As a control group, the Samgwang variety was considered to be wet milled. Makgeolli, sugar, and salt were purchased and used on the market.

2) Measurement of particle size of rice flour

The yield and average particle size analysis of rice flour were measured using Mastersizer 2000 (Malvern Inc., New York, USA).

3) Production of Jeungpyeon

For mixing and adding dough, 100 kg of rice flour, 20 kg of sugar, 0.75 kg of salt, 35 kg of rice wine, and 65 kg of water are mixed for 3 minutes using a hand mixer (ITB-3157, Airlux Electrika Co., Ltd.) Then, it was first fermented for 4 hours in a 37°C fermenter. The first fermented dough was mixed well again, air was removed, and the second fermentation was again performed at 37° C. for 2 hours. Set the steamer (GA steam machin, Yuryeon, Korea) to 155℃, put the fermented dough into a container (7 cm in diameter, 5 cm in diameter, 3.5 cm in height), then put it in a steamer and open the lid. After adding steam to 70℃ for 5 minutes, cover it with a cotton cloth, close the lid, and steam it for 10-15 minutes with 105℃ steam to prepare a steaming slice.

4) Chromaticity measurement

For the chromaticity of the extension, use a color difference meter (CR-300, KONICA MINOLTA, Osaka, Japan), and set the value to Hunter color values (L ^* , lightness), redness (a ^* , redness, + or greenness, -) , Yellowness (b ^* , yellowness, + or blueness, -). Standard white (L: 97.51, a: -0.18, b: 1.67) was used.

5) Moisture content measurement

The moisture content of the steamed slices was measured by taking 3 g of the prepared steamed slices and drying at 105° C. under normal pressure for 24 hours using a drying oven.

6) Expansion rate and specific volume measurement

The expansion rate was expressed using a measure of the equilibrium rate, which is a measure of the convexity of the upper part of the extension. On the other hand, the weight of the extension was measured for each weight of the 30-minute-cooled extension, and the volume was measured by a seed replacement method, and the cost of the extension was expressed as the ratio of the extension volume to the weight of the extension (mL/g).

7) Measurement of physical properties

To measure the texture of the test piece, the test piece is cut and the hardness, springiness, and chewability (20.0 × 20.0 × 20.0 mm) are measured using a texture tester (TA-XT2, Stable Micro systems Ltd., England). Chewiness, gumminess, cohesiveness, and resilience were measured under the conditions in Table 1. In addition, in order to measure the change in physical properties according to the storage time, the extension piece was placed in a vinyl (20 cm×25 cm zipper bag) and stored for 48 hours, and the physical properties were measured at 24 hour intervals to measure hardness.

Measurement conditions of properties Mode Condition Sample size 20.0 mm × 20.0 mm × 20.0 mm Probe 25mm aluminum cylinder prove Pre-Test Speed 3.0 (mm/s) Test Speed 5.0 (mm/s) Post-Test Speed 5.0 (mm/s) Distance 10.0 (mm) Time 5.00 (s) Trigger 5.0 (g)

8) Sensory evaluation

Sensory evaluation was performed on 10 students from Chungbuk National University (Graduate School), and each sample was ingested and scored according to individual preference. After each sample was replaced, the mouth was rinsed with water and then proceeded. As for the evaluation items, Color, Taste, Flavor, Appearance, Texture, and Overall preference were evaluated, and each characteristic was evaluated by a 7-point scale, 1 The score was evaluated as very poor, and the 7 was rated as very good.

Example 1. Particle size of rice flour

The particle size was compared with rice flour dry-milled with Misiru, Seolgang, and rice, and rice flour wet-milled with Samgwang-mi. As a result, the average particle size of the Samgwang wet rice flour was 95.06 µm, and the dry rice flour of Missyru, Seolgang, and Korean flour was 47.89 to 58.19 µm, which was milled to a finer and finer size than the Samgwang wet rice flour.

Yield and average particle size by weight of rice flour sample Comparative Example 1
(Wet Samkwang) deflation Missyru Snow Flour Granularity 200 mesh(%) 62.80 72.57 78.12 69.60 350 mesh(%) 32.96 52.31 59.56 49.65 1000 mesh(%) 5.33 20.42 22.30 17.41 Average (㎛) 95.06 57.37 47.89 58.19

Example 2. The expansion rate of the extension, Specific volume , Moisture content and chromaticity

Prepared by the method of Preparation Example 1 (prepared dry seolgang) and prepared by the method of Preparation Example 1, (1) instead of seolgangmi using the rice flour or rice flour (Mishiru dry, dry powder) ) And the expansion of Comparative Example 1 (wet Samkwang), the expansion rate, specific volume, water content and chromaticity were compared. The expansion rate was the highest at Samkwang wet (160.66%), and the lowest at Misuru dry (152.50%). The dry snow was 159.52%, which was close to Samkwang wet. In the specific volume, Samkwang wet was the highest at 1.12 mL/g, and Seolgang dryness was the same as 1.12 mL/g, and Missil dry and single dry dryness was 1.06 mL/g, which was lower than that of Samkwang wet and Snowgang dry. The moisture content showed the highest value at 48.48% in the Missy dry type and the lowest value at 45.27% in the Samgwang wet type. As for the chromaticity, L value representing whiteness was 69.16~70.21, a value representing redness was -1.55~-1.64, and b value representing yellowness was similar to 4.50~5.95. When looking at the results shown below, it was found that the expansion rate and specific volume showed a slight difference, but the chromaticity did not show a significant difference in quality.

Expansion ratio, specific volume, moisture content and chromaticity Expansion rate (%) Specific volume (mL/g) Moisture content (%) Chromaticity L a b Samkwang
Wet 160.66±2.12 1.12±0.04 45.27±1.26 69.76±1.89 -1.55±0.04 4.50±0.42 Missyru
deflation 152.50±2.09 1.06±0.01 48.48±0.09 69.16±0.83 -1.64±0.03 5.61±0.09 Snow
deflation 159.52±4.28 1.12±0.08 46.41±1.27 69.85±1.13 -1.62±0.04 5.95±0.33 Flour
deflation 154.84±1.10 1.06±0.02 48.00±0.26 70.21±0.61 -1.60±0.02 5.58±0.24

Example 3. Physical properties of extension

Table 4 shows the physical properties of the extension. Hardness showed the highest value from 0 hours storage to 48 hours storage at 550.40~1876.87 g, and the lowest value for dry powder was 393.57~1211.99 g. Seolgang, Korean flour) showed a lower value than regular rice wet milled rice flour (Samwang). Chewability and gumminess also tended to be similar to hardness. The elasticity showed the lowest value from 0.77 to 0.86 in the Seolgang dry type, while the similar tendency was 0.85 to 0.94 in the Samgwang wet type, missy dry type, and single dry type. The cohesiveness of Samgwang wet was 0.76~0.85, which was higher than that of wet rice flour at 0.66~0.78 in the steamed rice prepared with dry rice flour (Mishir, Seolgang, Hangar).

Changes in physical properties according to storage time of extension Storage time
(hr) Hardness (g) Resilience Chewiness Sword Cohesiveness Recovery Samkwang
Wet 0 550.40±24.30 0.85±0.04 388.04±47.98 455.94±44.11 0.83±0.05 0.52±0.02 24 939.37±64.30 0.94±0.06 755.67±145.58 803.62±104.25 0.85±0.06 0.66±0.08 48 1876.87±50.55 0.88±0.03 1254.38±26.65 1431.00±39.52 0.76±0.03 0.58±0.01 Missyru
deflation 0 403.29±27.38 0.92±0.03 292.57±38.32 315.94±31.73 0.78±0.03 0.46±0.01 24 762.47±88.76 0.93±0.00 548.26±62.00 584.20±60.86 0.77±0.01 0.46±0.02 48 1267.37±47.32 0.89±0.04 858.76±22.27 958.77±32.23 0.76±0.02 0.46±0.01 Snow
deflation 0 475.57±35.04 0.77±0.04 266.09±19.93 347.76±18.90 0.73±0.05 0.44±0.04 24 707.23±82.59 0.78±0.01 404.60±52.51 518.57±70.29 0.73±0.02 0.46±0.06 48 1474.85±63.18 0.86±0.07 837.87±204.47 966.28±164.30 0.66±0.05 0.45±0.07 Flour
deflation 0 393.57±11.48 0.86±0.00 237.37±30.51 290.25±22.17 0.74±0.05 0.40±0.03 24 723.29±20.13 0.89±0.02 356.81±139.04 473.77±68.53 0.66±0.11 0.37±0.05 48 1211.99±37.31 0.88±0.02 670.38±198.29 820.26±116.67 0.69±0.09 0.38±0.05

Example 4. Sensory evaluation of Jeungpyeon according to the type of rice flour

Table 5 shows the sensory evaluation results of the increase. The taste of Samgwang was the lowest with 4 points, and the dry and snow-dried dry powder scored the highest with 5 points. The flavor showed a similar trend from 4.3 to 4.7 points. In appearance, Seolgang Dry got the highest score with 5.4, and Samkwang Wet had the lowest with 4.5. The texture was the highest in the dry and dry powders of Seolgang with 5.2 points, and the lowest value in Samkwang Wet was 4.1. The color showed a similar trend from 5.1 to 5.4 points. As for the overall preference, it was confirmed that the steamed rice cakes prepared with dry rice flour (Missiru, Seolgang, Hangar) scored higher than those prepared with wet rice flour, and that the snowy garlic dried meal was more preferred.

Sensory score division Samkwang Wet Missy dry Dry snow Dry powder Overall preference 3.9 4.4 5.2 4.8 flavor 4 4.2 5 5 Flavor 4.3 4.6 4.7 4.4 Appearance 4.5 4.7 5.4 4.9 Texture 4.1 4.8 5.2 5.2 color 5.1 5.4 5.4 5.4

Example 5. Sensory evaluation of Jeungpyeon according to manufacturing conditions

Sensory evaluation was carried out with the preparations prepared by the preparation methods of Preparation Example 1 and Comparative Examples 2 to 4. As a result, no significant difference was found in the preference for color, but it was confirmed that the preference of Preparation Example 1 showed the highest score in preference for taste, flavor, appearance, and texture. In addition, even in the overall preference, it was confirmed that the increase in the preparation of Example 1 showed the highest preference compared to the comparative examples, and it was most preferable to prepare the increase in the specific conditions of Preparation Example 1 when preparing the increase using Seolgang dry rice flour. .

Sensory test score of Jeungpyeon according to manufacturing conditions division Preparation Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Overall preference 5.2 4.6 4.5 4.8 flavor 5 4.4 4.7 4.7 Flavor 4.7 4.3 4.1 4.5 Appearance 5.4 4.9 5.0 5.0 Texture 5.2 4.7 4.8 4.9 color 5.4 5.2 5.0 5.2

Claims (5)

(1) dry milling rice that is not called water to produce dry rice flour;
(2) mixing the dry rice flour prepared in step (1) with sugar, salt, rice wine and water to prepare a dough;
(3) after the first fermentation of the dough prepared in step (2), followed by squirting air out of the dough, followed by a second fermentation; And
(4) A method of manufacturing a steamed rice cake, characterized in that it comprises the step of putting the second fermented dough in step (3) into a steamer and steaming. The method of claim 1, wherein the rice of step (1) is seolgangmi. According to claim 2,
(1) preparing dry rice flour by dry milling snow smelt, which is not called water, to an average particle size of 40 to 60 µm;
(2) mixing 80-120 kg of dry rice flour prepared in step (1) with 15-25 kg of sugar, 0.5-1 kg of salt, 30-40 kg of rice wine, and 60-70 kg of water to prepare a dough. ;
(3) after the first fermentation of the dough prepared in step (2), followed by squirting air out of the dough, followed by a second fermentation; And
(4) A method of manufacturing a steamed rice cake, characterized in that it comprises the step of putting the second fermented dough in step (3) into a steamer and steaming. According to claim 3,
(1) preparing dry rice flour by dry milling snow smelt, which is not called water, to an average particle size of 40 to 60 µm;
(2) mixing 80-120 kg of dry rice flour prepared in step (1) with 15-25 kg of sugar, 0.5-1 kg of salt, 30-40 kg of rice wine, and 60-70 kg of water to prepare a dough. ;
(3) After kneading the dough that was first fermented at 36-38°C for 3.5-4.5 hours at 36-38°C, bleed the air in the dough, and then 1.5-2.5 hours at 36-38°C During the secondary fermentation; And
(4) Put the second fermented dough in step (3) into a steamer and steam first for 4-6 minutes with steam at 60~80℃, then secondary for 10-15 minutes with steam at 100~110℃ Method of manufacturing a Jeungpyeon characterized in that it comprises a step of steaming. Claims 1 to 4, prepared by the method of any one of the extension.

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