KR20200134773A - A method for manufacturing konjac rice cake - Google Patents

Abstract

The present invention relates to a method for manufacturing rice cake using devil′s-tongue jelly. More specifically, the present invention relates to a method for manufacturing rice cake using devil′s-tongue jelly which manufactures rice cake by mixing 50 to 90 wt% of coarsely crushed nonglutinous rice or glutinous rice powder, and 10 to 50 wt% of a devil′s-tongue jelly paste, and mixing the same with a blender, and then steaming the same. The present invention manufactures rice cake by containing the devil′s-tongue jelly powder to a rice powder, thereby having advantages of increasing the expiration date by cold storage, and maintaining the original texture of rice cake and being able to eat the same by keeping for a long time without change by maintaining the original texture of rice cake by maintaining the moisture content as the first time even defrosting rice cake.

Description

Method for manufacturing konjac rice cake {A method for manufacturing konjac rice cake}

The present invention relates to a method of making rice cakes using konjac, and more particularly, by adding konjac paste or konjac powder to rice flour to prepare rice cakes, the advantage of increasing the shelf life by frozen storage and defrosting the moisture content for the first time It is related to a method of making konjac rice cakes that can be kept and eaten while maintaining the original texture of the rice cakes and keeping them unchanged for a long time.

In general, konjac is made by mixing old yaknamul powder with water and aging for about 2 hours. For konjac, there is a record in Donguibogam that when a woman with severe menstrual pain uses a konjac poultry, blood circulation becomes active and pain is relieved. Also, konjac is known as a diet food because it contains low calories and gives a feeling of fullness after consumption.

In addition, it is effective in preventing constipation. Glucomannan, the main component, is a dietary fiber known as a treatment for constipation, and glucomannan has been shown to lower blood cholesterol levels.

Konjac is produced for edible and medicinal purposes in China and Japan, and its origin is India and the Indochina Peninsula, and it is estimated that it was transmitted to Korea through China.

Such konjac has been used as a food for a long time, and in recent years, due to its calorie-free nature, it has attracted great attention as a diet food and health food that is good for preventing obesity and adult diseases. Konjac foods that use konjac powder as the main ingredient come in various forms such as konjac noodles, konjac jelly, and konjac rice.

Conventionally, konjac noodles, which are mainly made of konjac, are swelled by adding water to konjac powder or a mixture of konjac powder and rice or other grain powder, stirring, and then injecting the noodles while adding calcium hydroxide solution as a coagulant. It was prepared by a method of solidifying while passing through water at 70-80°C. In such a conventional method for manufacturing konjac noodles, when calcium hydroxide is used as a coagulant, a typical amount is about 3 to 6% of the konjac. However, since the use of such a coagulant allows the ejected side to coagulate evenly, the finally obtained konjac noodles have the characteristic dry texture of konjac.

Therefore, the conventional konjac noodles are a low-calorie food with a large reduction in calories, and despite the various advantages, they have a problem that the texture is significantly lower than that of general somen, so the texture is lowered and tasteless when edible. There is a problem that is not widely used as food.

Looking at the prior art in this field, Unexamined Patent Publication No. 10-2013-0121513 Publication date: 2013. 11. 06) "Processed rice food with konjac added" (hereinafter referred to as "preceding technology") is made by adding konjac, starch and sea salt to glutinous or nonglutinous rice to prepare rice-processed food such as new eggs or rice cake for tteokbokki. The addition of konjac prevents the spread or sinking of the processed rice food even when it is boiled or cooked for a long time, so that the shape of the processed rice food can be maintained as it is, and it is a diet food with low calories. In addition, as one of the processed rice foods, calcium hydroxide, which was added during the production of new eggs to which konjac was added, is excluded, and corn, potato or sweet potato starch and

Salt is added to eliminate odors caused by calcium hydroxide, and, as one of the processed rice foods, unlike conventional rice cakes for tteokbokki, which are extruded in a cooked state, they are kneaded and distributed in a dried state, and then cooked. As it is cooked and eaten at the time, there is disclosed a rice processed food with konjac added to prevent not only the old smell of rice but also from being deteriorated during the distribution process when making rice cakes for tteokbokki.

The prior art relates to rice processed foods with konjac added, and by excluding calcium pentahydrate, which generates odor, and adding hot water, sweet potato starch, and sea salt, a hardened shape occurs during long-term storage, so that ordinary rice cakes can be manufactured and distributed. In this case, there is a problem in that the original texture disappears and becomes hard when making rice cakes.

Korean Patent Application Publication No. 10-2013-0121513

The present invention is to solve the above problems, and by adding konjac paste or konjac flour to make rice cakes when making rice cakes, the original texture of the rice cakes is maintained even if the rice cakes are stored for a long time, and the texture is changed even after freezing and thawing. It is intended to be able to eat without.

Another object of the present invention is that the texture is not changed even if it is prepared by adding konjac paste or konjac powder when making rice cakes and then frozen after storage, so the shelf life can be increased by one year or more by storing it in a frozen state during sale and distribution. The present invention relates to a method of making konjac rice cakes that allows consumers to eat high-quality rice cakes while maintaining the original texture of the rice cakes by maintaining the moisture content as the first time when defrosting and keeping them for a long time without change.

As a means for achieving the object of the present invention, a konjac face is prepared as follows by mixing konjac flour, additives, and water.

<Method of manufacturing konjac paste>

Stirring for about 10 minutes while slowly adding 3.0% to 3.5% by weight of konjac flour with respect to 100% by weight of water;

Mixing and stirring the konjac flour with 0.1 to 3.5% by weight of one to two coagulants of tertiary potassium phosphate and calcium hydroxide based on 100% by weight of water;

Mixing the konjac flour and the coagulant and mixing and stirring 01% to 0.3% by weight of one to two binders of potassium polyphosphate, potassium pyrophosphate, and potassium metaphosphate with respect to 100% by weight of water;

Mixing the konjac flour, coagulant, and binder, and mixing and stirring 0.1% to 0.5% by weight of one to two dispersants of sodium citrate and potassium metaphosphate with respect to 100% by weight of water;

The mixed and stirred konjac paste is swelled for at least 60 minutes to prepare a rated konjac paste.

The konjac paste of the present invention prepared in this way can be prepared by adding konjac paste to all rice cakes, but the rice cakes with konjac paste added can maintain the original texture of the rice cake even when stored at room temperature for 1 week. In the case of long-term storage, the original texture of the rice cake can be maintained if the rice cake is prepared and then frozen immediately and then thawed if necessary, so the shelf life of the rice cake can be extended for a long time.

This horse name is made by adding konjac to rice cakes made of grains such as glutinous rice and nonglutinous rice so that moisture does not evaporate even if stored for a long period of time, and the texture is retained as it was during manufacturing. In other words, the present invention has the advantage of making rice cakes by containing konjac paste or konjac powder containing moisture in rice powder to increase the shelf life by freezing it and defrosting it to maintain the moisture content of the rice cake as the first time. It maintains the original texture and allows it to be eaten while keeping it for a long time without change.

Figure 1 shows the konjac-containing rice cake manufacturing process sequence of the present invention,
Figure 2 shows a flow chart of the konjac paste manufacturing process of the present invention.

Hereinafter, an embodiment of the present invention will be described in detail.

The present invention is excessive to the method of making rice cakes using konjac, and a method of making rice cakes by adding a konjac paste made by mixing water and konjac powder at the time of making rice cakes, and another embodiment is a method of making rice cakes by adding konjac powder when making rice cakes. There is a way to make it.

In the present invention, a method of manufacturing rice cake by adding konjac paste and a method of manufacturing rice cake by adding konjac powder will be described in detail below.

<Preparation of konjac paste and method of making rice cake by adding it>

Step 1: Mixing and stirring water and konjac:

With respect to 100% by weight of clean drinking water or purified water, 3.0% to 3.5% by weight of konjac flour is slowly added while stirring for about 10 minutes. At this time, the stirrer uses a conventional konjac dough stirrer, and is stirred by rotating slowly at 100 to 500 RPM per minute.

Second process: adding a coagulant and stirring

After the konjac flour is added, mixed with 0.1% to 3.5% by weight of one to two coagulants of potassium phosphate and calcium hydroxide with respect to 100% by weight of purified water, and then slowly rotated at 100 to 500 RPM per minute for stirring.

The coagulant may be a tertiary potassium phosphate or calcium hydroxide, but either tertiary potassium phosphate or calcium hydroxide may be used, and if necessary, tertiary potassium phosphate and calcium hydroxide may be equally mixed and used.

The reason for the use of third potassium phosphate or calcium hydroxide as a coagulant in this process is that when using only a discontinued salt, that is, calcium hydroxide, the konjac coagulates in meditation, making it impossible to mix with rice flour. To prevent this, potassium phosphate is added. Konjac keeps the paste form, and it is easy to stir with rice flour, and even after freezing and thawing after making rice cakes, the original flavor of rice cakes can be felt and stored for a long time.

Step 3: adding a binder

After mixing the konjac flour and the coagulant, 01% to 0.3% by weight of one or two binders among potassium polyphosphate, potassium pyrophosphate, and potassium metaphosphate are mixed with respect to 100% by weight of purified water, and then 100 to 500 RPM per minute. Slowly rotate and stir.

At this time, any one of potassium polyphosphate, potassium pyrophosphate, and potassium metaphosphate may be used as the binder, or one or two types may be used.

The reason for the use of potassium polyphosphate, potassium pyrophosphate, and calcium metaphosphate as a binder in this process is to prevent separation of the two substances when mixing and stirring with rice flour because konjac paste has a water content of about 96%.

Step 4: adding a dispersant

After mixing the konjac flour, coagulant, and binder, 0.1% to 0.5% by weight of one or two dispersants of sodium citrate and potassium metaphosphate are mixed and stirred with respect to 100% by weight of purified water.

The reason why sodium citrate and potassium metaphosphate are used as dispersants in this process is that rice flour and konjac paste are mixed and stirred and steamed in a steamer to make rice cakes.At this time, a very fine air layer is formed inside the ripe rice cakes to keep the chewiness and texture soft. Giving serves.

The konjac stirrer implemented in the present invention is stirred by slowly rotating at 100 to 500 RPM per minute after mixing the additives. After mixing the konjac paste, the stirring blade is slowly rotated to allow stirring. This is to make the konjac paste so that moisture permeates the konjac when mixing and stirring the coagulant, binder, and dispersant after water and konjac are mixed.

The konjac paste mixed and stirred as described above swells for 60 minutes or more to prepare a rated konjac paste.

When swelling is performed for 60 minutes as described above, the konjac paste becomes the same state as soaked in water.

That is, konjac (old herb) is made in a state in which gluco-mannan (a type of polysaccharide that is a polymer) absorbs water and swells.

In the above process, when preparing the konjac paste, the additives mixed with water are konjac powder, coagulant, binder, and dispersant are mixed with respect to 100% by weight of purified water, and each additive weight% is mixed with respect to the total weight of purified water.

Looking at an example of making rice cakes using the konjac paste of the present invention prepared as described above is as follows.

<Example 1>

After washing and immersing the rice, remove it, drain it, and mix 50% to 90% by weight of coarsely crushed nonglutinous rice or glutinous rice powder and 10% to 50% by weight of konjac paste, and steam the mixture mixed in a blender with a steamer. Mochi is made with an injection machine.

Types of the prepared rice cake include garae rice cake, injeolmi, mochi, jeolpyeon, and tteokbokki rice cake.

In this process, making rice cake with an injection machine means that the rice cake can be manufactured with a mechanical device, and even if making rice cake by hand, 50% to 90% by weight of the coarsely pulverized nonglutinous rice or glutinous rice powder and 10% by weight of konjac paste After mixing 50% by weight, mixing in a blender, steaming with a steamer, and then hand-made mochi can be produced.

Examples that can be made by hand include Injeolmi, Mochi, and Baekseolgi.

However, in modern times, companies that manufacture rice cakes are able to improve taste, productivity, and quality compared to manual work by using machinery.

<Example 2>

As another embodiment of the method for producing rice cakes using the konjac of the present invention, konjac powder may be used as a substitute for konjac paste.

By mixing 3% to 50% by weight of konjac powder with respect to 100% by weight of non-glutinous rice powder or glutinous rice powder, it can be steamed with a steamer, and then mochi can be prepared.

In Example 2, konjac powder was mixed with rice flour, not a paste soaked in water.

In the present invention as described above, glutinous or non-glutinous rice is soaked in water, drained from a tray, coarsely pulverized, and then mixed and mixed with the konjac paste prepared above, and then steamed with a steamer to produce a rice cake having a desired shape.

In addition, as in Example 2, konjac powder is mixed with non-glutinous rice powder or glutinous rice powder, and then steamed using a steamer or steamer, and then it is prepared into a rice cake having a desired shape.

For example, if you want to manufacture Injeolmi, soaked glutinous rice is coarsely pulverized, mixed with konjac paste, and steamed using a steamer, then extruded with a rice cake injection machine, cut to a certain length, and then buried in a paste to make Injeolmi.

② In addition, when making mochi rice cakes, the soaked glutinous rice is coarsely pulverized, mixed with konjac paste, steamed using a steamer, and then cut into a certain length to make mochi shape after steaming with a steamer. do.

In addition to the above-described method of making Injeolmi rice cake mixed with konjac paste and the method of making mochi rice cake, it is possible to prepare rice cake by mixing konjac paste or konjac powder with all rice cakes such as sliced slices, tteokbokki rice cakes, and garae rice cakes.

This name is to make mochi by adding konjac paste or konjac powder to mochi made of grains such as glutinous rice and nonglutinous rice, so that even if konjac mochi is stored for a long time for more than 1 year, the moisture and texture can be maintained as at the time of manufacture.

In other words, the present invention has the advantage of increasing the shelf life by making rice cakes by containing konjac paste or konjac powder containing moisture in rice powder, and the original texture of rice cakes by maintaining the moisture content as the first time even if it is eaten by thawing. It is designed to keep it and eat it while keeping it for a long time without change.

After preparing Injeolmi (A) added with the konjac paste of the present invention and general Injeolmi (B) manufactured by the conventional method, they were immediately stored in the freezer for 7 days and then thawed to conduct a comparative sensory test to experienced panel personnel. Got the same result

This sensory test was repeated 5 times according to the 7-stage symbol scale method, and the highest satisfaction was set as 5, and each result was shown.

division Injeolmi with konjac (A) General Injeolmi (B) Remark
Exterior

4.0
4.0

Texture

4.9
3.5

flavor

4.8
2.7

As can be seen from Table 1 above, it was found that the Injeolmi prepared by mixing the konjac paste of the present invention has higher preference in texture and taste compared to the general Injeolmi prepared by the conventional method.

There was no difference in appearance when Injeolmi (A) added with the konjac paste of the present invention and general Injeolmi (B) manufactured by the conventional method were immediately stored in a freezer for 7 days and then thawed.

In other words, in this sensory test, if Injeolmi (A) added with konjac paste and general Injeolmi (B) manufactured by the conventional method are defrosted in a microwave or frying pan, the Injeolmi melts due to the nature and cannot maintain its shape, so it is not heated and defrosted at room temperature. It was naturally thawed.

Therefore, the appearance of Injeolmi was all coated with soybean paste, so there was no difference in both samples.

However, in terms of texture and taste, Injeolmi (A) added with the konjac paste of the present invention has a soft taste and dreadful texture, while general Injeolmi (B) manufactured by the conventional method is dried when freezing and some moisture is evaporated. In terms of taste and texture, Injeolmi (A) added with the konjac paste of the present invention (A) is superior to general Injeolmi (B) in terms of taste and texture because there is no problem in chewing. I could see that.

As can be seen from the above, the konjac paste or the rice cake added with konjac powder of the present invention is easily stored for a long period of time as it is distributed after being frozen and stored, and moisture evaporation is prevented by the konjac during storage by defrosting the rice cake stored for a long time. It has the effect of having a texture similar to that of freshly made rice cake by blocking it, so it is possible to be free from the shelf life when commercializing rice cakes.

Hereinafter, a look at the accompanying drawings of the present invention are as follows.

Figure 1 is a konjac-containing rice cake manufacturing process sequence of the present invention as shown

The manufacturing method of rice cake with konjac is a step of coarsely pulverizing soaked glutinous rice and non-glutinous rice,

Mixing a mixture of coarsely crushed glutinous rice powder or non-glutinous rice powder with konjac paste,

Steaming the mixed mixture using a steamer,

It consists of preparing the steamed mixture into rice cakes.

In addition, in the following description of the manufacture of konjac paste, purified water used is unified with water.

Figure 2 is a flow chart showing the manufacturing process flow chart of the konjac paste of the present invention,

Stirring for about 10 minutes while gradually adding 3.0% to 3.5% by weight of konjac flour with respect to 100% by weight of water,

After mixing the konjac flour, mixing and stirring with 0.1% to 3.5% by weight of one to two coagulants of tertiary potassium phosphate and calcium hydroxide based on 100% by weight of water,

Mixing and stirring 01% to 0.3% by weight of one to two binders among potassium polyphosphate, potassium pyrophosphate, and potassium metaphosphate with respect to 100% by weight of the product after the konjac flour and coagulant are combined,

After mixing the konjac flour, a coagulant, and a binder, mixing and stirring 0.1% to 0.5% by weight of one or two dispersants of sodium citrate and potassium metaphosphate with respect to 100% by weight of water,

It consists of a step of preparing a rated konjac paste by mixing the konjac flour, a coagulant, and a binder dispersant, and swelling the konjac paste after stirring for at least 60 minutes.

The konjac paste prepared as described above is prepared by mixing the konjac paste when making rice cakes consisting of glutinous rice cakes or glutinous non-glutinous rice mixtures.

As discussed above, making rice cakes by adding konjac paste has the advantage of prolonging storage and prolonging the shelf life of foods.Especially, the texture, texture, and taste of the rice cakes at the time of manufacture even if defrosted after long-term freeze storage. There is an advantage to keep it.

Claims (4)

A method for manufacturing konjac rice cake, characterized in that 50% to 90% by weight of coarsely pulverized nonglutinous rice or glutinous rice flour and 10% to 50% by weight of konjac paste are mixed, mixed with a blender, and then steamed to produce a rice cake. The method of claim 1,
The konjac paste,
Stirring for about 10 minutes while slowly adding 3.0% to 3.5% by weight of konjac flour with respect to 100% by weight of water;
After adding the konjac flour, mixing and stirring with 0.1 wt% to 3.5 wt% of one to two coagulants of tertiary potassium phosphate and calcium hydroxide based on 100 wt% of water;
Mixing the coagulant and the konjac flour, mixing and stirring 01% to 0.3% by weight of one to two binders among potassium polyphosphate, potassium pyrophosphate, and potassium metaphosphate with respect to 100% by weight of water;
Mixing the coagulant, the binder, and the konjac flour, followed by mixing and stirring 0.1% to 0.5% by weight of one to two dispersants of sodium citrate and potassium metaphosphate with respect to 100% by weight of water;
The method of manufacturing a konjac rice cake, characterized in that the water, konjac flour, coagulant, and binder dispersant are mixed to swell the stirred konjac paste for 60 minutes or more to prepare a konjac paste of a rating. The method of claim 1,
How to make konjac rice cake,
Konjac rice cake manufacturing method, characterized in that the non-glutinous rice flour or glutinous rice powder 100% by weight is mixed with 3% to 50% by weight of konjac powder, mixed with a blender, and steamed to produce rice cake. The konjac rice cake produced by the manufacturing method of claim 1 or 3.

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