KR20210026407A - Method for manufacturing rice cake by treating chlorine dioxide - Google Patents
Method for manufacturing rice cake by treating chlorine dioxide Download PDFInfo
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- KR20210026407A KR20210026407A KR1020190107129A KR20190107129A KR20210026407A KR 20210026407 A KR20210026407 A KR 20210026407A KR 1020190107129 A KR1020190107129 A KR 1020190107129A KR 20190107129 A KR20190107129 A KR 20190107129A KR 20210026407 A KR20210026407 A KR 20210026407A
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- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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Abstract
Description
본 발명은 이산화염소를 간헐적으로 처리하여 상온보관이 가능하고 유통기한이 연장된 가래떡 또는 떡볶이떡의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a rice cake or tteokbokki rice cake that can be stored at room temperature by intermittently treating chlorine dioxide and has an extended shelf life.
가래떡 및 떡볶이떡은 전통적으로 쌀을 수침한 후 분쇄하여 사용하는 방법과 함께 미분(쌀가루) 또는 밀가루를 사용하여서도 제조되는 것으로, 일반적인 제조 공정은 ‘쌀 세척 및 침지→분쇄 및 혼합→증숙→압출성형→절단→냉각→방랭/건조→포장’과정으로 제조된다. 이 공정에서 냉각 후 수분함량이 45%인 떡볶이 떡을 방랭/건조 공정 시 건조실에서 24-48 시간 건조시켜 40%의 떡볶이 떡으로 수분함량 감소 및 노화시켜 유통시키는 것이 일반적이나, 떡볶이 떡의 장시간의 건조는 공기중에 있는 미생물에 의한 공중낙하균으로 2차 오염이 되어 떡의 미생물 오염 정도가 증가하여 3개월 정도의 짧은 기간 동안만 유통할 수 있는 문제가 있다.Garae-tteok and Tteok-bokki-tteok are traditionally made using fine powder (rice flour) or flour along with the method of crushing rice after soaking it in water.The general manufacturing process is'rice washing and immersion → crushing and mixing → steaming → extruding. It is manufactured in the process of forming→cutting→cooling→cooling/drying→packing. After cooling in this process, it is common to dry the Tteokbokki Tteok with a moisture content of 45% in a drying room for 24-48 hours during the cooling/drying process to reduce the moisture content and age it into 40% Tteokbokki Tteok. Drying is a secondary pollution caused by airborne microorganisms by microorganisms in the air, and the degree of microbial contamination of rice cakes increases, and there is a problem that it can be distributed only for a short period of about 3 months.
이와 같이, 가래떡 및 떡볶이떡의 짧은 유통기한의 원인은 떡의 45~48%의 높은 수분함량뿐만 아니라 높은 초기균수와 공정 중에 발생하는 오염으로 인한 균수의 증가에 의한 것으로, 이러한 균 오염을 최소화시켜 유통기한을 증가시키고자 하는 연구가 계속되고 있다.In this way, the cause of the short shelf life of Garae-tteok and Tteok-bokki-tteok is not only the high water content of 45-48% of the rice cake, but also the high initial number of bacteria and the increase in the number of bacteria due to contamination occurring during the process. Research to increase the shelf life is ongoing.
이에 본 발명자들은 방랭/건조 공정에서 이산화염소 가스를 간헐적으로 처리함으로써 미생물 오염을 감소시켜 가래떡 또는 떡볶이떡을 상온보관하고 유통기한을 연장할 수 있음을 확인하여 본 발명을 완성하였다.Accordingly, the present inventors completed the present invention by intermittently treating the chlorine dioxide gas in the cooling/drying process to reduce microbial contamination, thereby storing the garaetdeok or tteokbokkitteok at room temperature and extending the shelf life.
따라서 본 발명의 목적은 이산화염소 가스를 간헐적으로 처리하여 상온보관이 가능하고 유통기한이 연장된 가래떡 또는 떡볶이떡을 제조하는 방법을 제공하는 것이다.Accordingly, an object of the present invention is to provide a method of manufacturing a rice cake or tteokbokki rice cake that can be stored at room temperature by intermittently treating chlorine dioxide gas and has an extended shelf life.
상기와 같은 목적을 달성하기 위하여, 본 발명은 (a)쌀, 쌀가루, 밀가루 또는 이들의 조합을 증숙하는 단계; (b)상기 증숙된 반죽을 압출 성형하는 단계; (c)상기 압출 성형된 떡을 절단하는 단계; (d)상기 절단된 떡을 냉각시키는 단계; 및 (e)상기 냉각된 떡에 이산화염소 가스를 간헐적으로 처리하면서 방랭 및 건조시키는 단계;를 포함하는 가래떡 또는 떡볶이떡의 제조방법을 제공한다.In order to achieve the above object, the present invention (a) the steps of steaming rice, rice flour, flour, or a combination thereof; (b) extruding the steamed dough; (c) cutting the extruded rice cake; (d) cooling the cut rice cake; And (e) cooling and drying the cooled rice cake while intermittently treating the chlorine dioxide gas.
본 발명은 산미료의 배합 및 코팅을 통해 분쇄 시의 2차오염과 표면적의 증가로 인한 미생물의 오염이 극대화되는 과정을 pH 조절로 제어하여, 상온 보관 및 장기 보관이 가능한 가래떡 또는 떡볶이떡을 제조할 수 있다. 또한, 본 발명의 가래떡 또는 떡볶이떡은 상온보관이 가능하여 유통이 용이하고, 대량 수출에 적합하다.The present invention controls the process of maximizing the contamination of microorganisms due to the increase of the surface area and secondary contamination during pulverization through the formulation and coating of acidulants, by controlling the pH control, to prepare a rice cake or tteokbokki rice cake that can be stored at room temperature and for a long period of time. I can. In addition, the garaedeok or tteokbokkitteok of the present invention can be stored at room temperature, so it is easy to distribute and is suitable for mass export.
도 1은 본 발명의 일 실시예에 있어서 산배합시 증류수 첨가에 따른 이산화염소 가스를 이용한 간헐적 건조에 따른 이산화염소 가스의 농도(ppm) 변화를 나타낸 그래프이다.1 is a graph showing the change in concentration (ppm) of chlorine dioxide gas according to intermittent drying using chlorine dioxide gas according to the addition of distilled water in an embodiment of the present invention.
이하, 첨부한 도면을 참조하여 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본원의 구현예 및 실시예를 상세히 설명한다.Hereinafter, embodiments and examples of the present disclosure will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art may easily implement the present disclosure.
본 발명은 (a)쌀, 쌀가루, 밀가루 또는 이들의 조합을 증숙하는 단계; (b)상기 증숙된 반죽을 압출 성형하는 단계; (c)상기 압출 성형된 떡을 절단하는 단계; (d)상기 절단된 떡을 냉각시키는 단계; 및 (e)상기 냉각된 떡에 이산화염소 가스를 간헐적으로 처리하면서 방랭 및 건조시키는 단계;를 포함하는 가래떡 또는 떡볶이떡의 제조방법에 관한 것이다.The present invention comprises the steps of (a) steaming rice, rice flour, flour, or a combination thereof; (b) extruding the steamed dough; (c) cutting the extruded rice cake; (d) cooling the cut rice cake; And (e) the step of cooling and drying while intermittently treating the chlorine dioxide gas to the cooled rice cake; It relates to a method for producing a rice cake or rice cake rice cake containing.
상기 (a) 단계에서, 쌀, 쌀가루, 밀가루 또는 이들의 조합이 혼합되어 증숙되고, 상기 쌀, 쌀가루 및 밀가루 이외에 물, 소금 등의 부재료가 추가로 혼합될 수 있다. 상기 가래떡 또는 떡볶이 떡의 향 및 색을 개선하기 위해 색소, 천연색소, 채즙, 과즙 등의 부재료를 추가할 수 있으나, 이에 제한되지 않는다. In the step (a), rice, rice flour, flour, or a combination thereof are mixed and steamed, and in addition to the rice, rice flour, and flour, subsidiary materials such as water and salt may be additionally mixed. In order to improve the aroma and color of the garaedeok or tteokbokki rice cake, subsidiary materials such as a colorant, natural colorant, juice, and fruit juice may be added, but are not limited thereto.
상기 쌀은 멥쌀, 찹쌀, 흑미 또는 현미일 수 있으며, 미분(쌀가루) 또는 생쌀의 형태로 사용할 수 있으나, 이에 제한되지 않는다. 상기 쌀은 세척 및 침지한 후 분쇄하여 사용할 수 있으나, 이에 제한되지 않는다.The rice may be non-glutinous rice, glutinous rice, black rice, or brown rice, and may be used in the form of fine powder (rice flour) or raw rice, but is not limited thereto. The rice may be washed and immersed and then pulverized, but is not limited thereto.
상기 이산화염소 가스는 ClO2의 화학 구조를 갖는 강 산화제로서, 미생물에 필요한 화합물을 산화시켜 살균하는 효과가 있다. 이산화염소는 식품공전 ‘II. 식품 첨가물 및 혼합 제제류 - 5. 품목별 사용기준(식품첨가물)’에 고시된 물질로서, 이산화염소는 열과 빛에 불안정하여 열과 빛이 가해질 경우 분해되는 특징이 있다.The chlorine dioxide gas is a strong oxidizing agent having a chemical structure of ClO 2 , and has an effect of oxidizing and sterilizing compounds necessary for microorganisms. Chlorine dioxide is the food code'II. Food additives and mixed preparations-5. As a substance notified in the'Standards for Use by Item (Food Additives)', chlorine dioxide is unstable to heat and light and is characterized by decomposition when heat and light are applied.
이산화염소 가스 처리를 한 식품은 이산화염소에 의하여 미생물 저하 또는 미생물 성장 억제의 효과를 나타내며, 유통 후 창고 및 마켓의 매대 진열 시 식품 내에 있는 이산화염소는 형광등과 같은 빛에 의하여 분해되어 체내로 섭취되지 않아 안전하다.Food treated with chlorine dioxide gas shows the effect of reducing microorganisms or inhibiting the growth of microorganisms by chlorine dioxide.After distribution, chlorine dioxide in the food is decomposed by light such as a fluorescent lamp and is not ingested in the body when displayed on the shelves of warehouses and markets. It's not safe.
다만, 이산화염소 가스에 지속적으로 노출 시 표면의 산화반응으로 살균효과와 함께 표면의 적색도가 증가하는 현상이 있으나, 이산화염소의 처리를 간헐적으로 하여 적색도 증가를 최소화하여 미생물성장은 저감화하면서 가래떡 또는 떡볶이떡의 표면의 색도변화를 최소화하였다.However, when continuously exposed to chlorine dioxide gas, there is a phenomenon that the redness of the surface increases with the sterilization effect due to the oxidation reaction of the surface, but the increase in redness is minimized by intermittent treatment of chlorine dioxide, reducing microbial growth while reducing The change in color of the surface of Tteokbokki-tteok was minimized.
상기 (e) 단계의 방랭/건조 공정 시 건조실에 1 내지 100ppm 이하의 이산화염소 가스를 간헐적 공급을 통하여 떡의 2차 오염을 방지해 미생물의 감균 및 성장을 억제시킬 수 있다.During the cooling/drying process in step (e), secondary contamination of rice cakes can be prevented by intermittently supplying 1 to 100 ppm or less of chlorine dioxide gas to the drying room, thereby inhibiting microbial sterilization and growth.
상기 가래떡 또는 떡볶이떡은 상온 보관이 가능하며, 유통기한을 연장시킬 수 있으나, 이에 제한되지 않는다.The garaetteok or tteokbokkitteok may be stored at room temperature and may extend the shelf life, but is not limited thereto.
이하, 본 발명을 실시예에 의해 상세히 설명하기로 한다. 그러나 이들 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다. Hereinafter, the present invention will be described in detail by examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.
[실시예] [Example]
<실시예 1> 떡볶이떡의 2차 오염 확인<Example 1> Confirmation of secondary contamination of tteokbokki rice cake
산업체에서 쌀 떡볶이의 방랭/건조에 따른 미생물의 오염을 측정하여 표 1에 나타냈다.The contamination of microorganisms due to cooling/drying of rice tteokbokki in the industry was measured and shown in Table 1.
상기 표 1에서 볼 수 있는 바와 같이, 떡볶이떡의 방랭/건조 공정 전에 비해 이후에 미생물 오염이 증가함을 확인하였다.As can be seen in Table 1, it was confirmed that microbial contamination increased after the tteokbokki-tteok before the cooling/drying process.
또한, 온도가 조절된 실험실 환경에서의 떡볶이떡의 건조 시 2차 오염을 확인하였다. 10℃의 인큐베이터 내부에 설치한 ClO2 챔버(41 X 9 X 30.5 cm) 속에 떡볶이떡(108~144g과 부피 86.90 cm3)을 24시간 건조했을 때 떡의 수분함량 및 미생물을 표 2에 나타냈다.In addition, secondary contamination was confirmed when the tteokbokki-tteok was dried in a temperature controlled laboratory environment. Table 2 shows the moisture content and microorganisms of the rice cake when tteokbokki-tteok (108-144g and volume 86.90 cm 3 ) was dried for 24 hours in a ClO 2 chamber (41 X 9 X 30.5 cm) installed inside the incubator at 10°C.
상기 표 2에서 볼 수 있는 바와 같이, 방랭건조시 떡의 수분함량 감소 및 미생물 오염정도의 증가를 통하여 공중 낙하균에 의한 떡볶이떡의 2차 오염을 확인하였다.As can be seen in Table 2, secondary contamination of Tteokbokki Tteok by air-falling bacteria was confirmed by reducing the moisture content of the rice cakes and increasing the degree of microbial contamination during cooling and drying.
<실시예 2> 간헐적인 이산화염소 가스 공급에 의한 떡볶이떡의 수분함량 변화Example 2 Changes in Moisture Content of Tteokbokki Rice Cake by Intermittent Supply of Chlorine Dioxide Gas
방랭/건조 공정에서 24시간 동안 초기 20 ppm 이산화염소 가스를 30분 동안 이산화염소 가스를 공급, 60분 동안 이산화염소 가스 공급 중단 설정으로 떡볶이떡을 건조하였다. 이산화염소 가스를 이용한 간헐적 건조에 따른 이산화염소 가스의 농도(ppm) 변화는 도 1에 나타냈다.In the cooling/drying process, 20 ppm chlorine dioxide gas was initially supplied for 24 hours for 24 hours, and chlorine dioxide gas was supplied for 30 minutes, and the tteokbokki-tteok was dried with a setting to stop supplying the chlorine dioxide gas for 60 minutes. The change in concentration (ppm) of chlorine dioxide gas according to intermittent drying using chlorine dioxide gas is shown in FIG. 1.
방랭/건조 공정에서 24시간 동안 건조시 떡볶이떡의 수분함량이 48.17%에서 43.31%로 감소함을 확인하였다(표 3). 또한, 방랭/건조 공정에서 이산화염소 가스를 간헐적으로 24시간 건조함에 따라 떡볶이떡의 방랭/건조공정과 유사하게 수분함량이 감소하며 동시에 노화되는 것을 확인하였다.It was confirmed that the moisture content of Tteokbokki-tteok decreased from 48.17% to 43.31% when dried for 24 hours in the cooling/drying process (Table 3). In addition, it was confirmed that as the chlorine dioxide gas was intermittently dried for 24 hours in the cooling/drying process, the moisture content decreased and aged at the same time, similar to the cooling/drying process of tteokbokki-tteok.
<실시예 3> 간헐적인 이산화염소 가스 공급에 의한 떡볶이떡의 미생물 변화<Example 3> Microbial Change of Tteokbokki Rice Cake by Intermittent Chlorine Dioxide Gas Supply
방랭/건조 공정에서 24시간 동안 20 ppm 이하의 이산화염소 가스를 간헐적으로 공급함에 따라 떡볶이떡의 미생물 오염도를 건조 전/후 비교 시 건조 후 떡의 미생물이 유의미하게 증가하지 않고 유지되는 것을 확인하였다(표 4).By intermittently supplying less than 20 ppm of chlorine dioxide gas for 24 hours in the cooling/drying process, when comparing the microbial contamination of Tteokbokki-tteok before/after drying, it was confirmed that the microorganisms of the rice cake did not increase significantly after drying ( Table 4).
이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허 청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.So far, the present invention has been looked at around its preferred embodiments. Those of ordinary skill in the art to which the present invention pertains will be able to understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the above description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.
Claims (1)
(b)상기 증숙된 반죽을 압출 성형하는 단계;
(c)상기 압출 성형된 떡을 절단하는 단계;
(d)상기 절단된 떡을 냉각시키는 단계; 및
(e)상기 냉각된 떡에 이산화염소 가스를 간헐적으로 처리하면서 방랭 및 건조시키는 단계;
를 포함하는 가래떡 또는 떡볶이떡의 제조방법.(a) steaming rice, rice flour, flour, or a combination thereof;
(b) extruding the steamed dough;
(c) cutting the extruded rice cake;
(d) cooling the cut rice cake; And
(e) cooling and drying while intermittently treating the cooled rice cake with chlorine dioxide gas;
A method of manufacturing a rice cake or tteokbokki rice cake comprising a.
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| KR20130068340A (en) * | 2011-12-15 | 2013-06-26 | 조재곤 | A broiled dish of sliced rice cake room temperature possible long-term preservation processed way |
| KR20160108743A (en) * | 2015-03-06 | 2016-09-20 | 충남대학교산학협력단 | Technology for the microbial control of vegetables and fruits using combined treatment of aqueous and gaseous chlorine dioxide |
| KR20170073752A (en) * | 2015-12-18 | 2017-06-29 | 한국식품연구원 | Rice processed food extended its distribution period and method for manufacturing thereof |
| KR20180005619A (en) | 2016-07-06 | 2018-01-16 | 농업회사법인 하얀햇살 주식회사 | Method for the extension of storage period when preparing rice cake or sliced rice cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20130068340A (en) * | 2011-12-15 | 2013-06-26 | 조재곤 | A broiled dish of sliced rice cake room temperature possible long-term preservation processed way |
| KR20160108743A (en) * | 2015-03-06 | 2016-09-20 | 충남대학교산학협력단 | Technology for the microbial control of vegetables and fruits using combined treatment of aqueous and gaseous chlorine dioxide |
| KR20170073752A (en) * | 2015-12-18 | 2017-06-29 | 한국식품연구원 | Rice processed food extended its distribution period and method for manufacturing thereof |
| KR20180005619A (en) | 2016-07-06 | 2018-01-16 | 농업회사법인 하얀햇살 주식회사 | Method for the extension of storage period when preparing rice cake or sliced rice cake |
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