KR20210075586A - Manufacturing method of steamed rice cake comprising soybean curd residue and steamed rice cake prepared therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a steamed rice cake containing tofu residue and a steamed rice cake prepared therefrom. Tofu residue, which is high in moisture content and protein, is highly limited by surrounding temperature and environmental conditions such that it is necessary to use the tofu residue within a short time. However, according to the present invention, tofu residue is dried at a low temperature and then can be used as a highly nutritious ingredient. In addition, according to the present invention, a steamed rice cake is prepared with rice powder only, tofu residue is added thereto, and then a sticky texture and the characteristic smell that stems from rice fermentation are reduced to result in palatability improvement. Further, the tofu residue addition leads to an increase in protein and dietary fiber content in the rice powder-only steamed rice cake, and thus it is possible to prepare nutritionally excellent steamed rice cakes.

Description

Jeungpyeon manufacturing method comprising okara and Jeungpyeon prepared therefrom {Manufacturing method of steamed rice cake comprising soybean curd residue and steamed rice cake prepared therefrom}

The present invention relates to a method for manufacturing jeungpyeon comprising okara and jeungpyeon prepared therefrom.

Jeungpyeon is a rice cake that goes through a fermentation process, and the dough expands by the interaction between various types of dough ingredients caused during the fermentation process, and has a porous structure unlike other types of rice cakes after heating. Jeungpyeon is a food favored by consumers because of its unique smell and taste, the texture of a sponge due to fermentation, and the chewy texture expected of a product made from rice. However, as Jeungpyeon made with only rice is made with 100% rice, sensory characteristics such as flavor decrease due to the inherent aroma of rice, and are nutritionally unbalanced due to lack of protein, restricted amino acids and dietary fiber, and There is a problem in that the preference decreases due to the sticky) texture.

On the other hand, okara is a by-product obtained in large quantities in the process of manufacturing tofu or soymilk by immersing, grinding, and filtering soybeans. Although it is used as a food ingredient or okara with a high water content, it is also used as feed, but there are significant limitations depending on the ambient temperature and environmental conditions, such as having to use it within a short time. It is currently designated as industrial waste, so burning disposal and landfill are prohibited. Most of the organic waste is disposed of at high disposal costs.

Accordingly, the present inventors have completed the present invention by adding okara, a high-protein nutrient source, during the preparation of jeungpyeon, increasing the protein and dietary fiber content and preparing jeungpyeon with improved sensory.

One object of the present invention is a) mixing and kneading rice powder, makgeolli, water, dried okara powder, salt and sugar; b) primary fermentation of the dough; c) secondary fermentation of the primary fermented dough; And d) forming and steaming the second fermented dough; it is to provide a method for manufacturing a jeungpyeon comprising.

Another object of the present invention is to provide a jeungpyeon prepared by the above method.

Hereinafter, the present invention will be described in more detail. Meanwhile, each description and embodiment disclosed in the present invention may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be said that the scope of the present invention is limited by the specific descriptions described below. In addition, those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific embodiments of the invention described herein. Also, such equivalents are intended to be encompassed by the present invention.

One aspect of the present invention for solving the above problems is a) mixing and kneading rice powder, makgeolli, water, dried okara powder, salt and sugar; b) primary fermentation of the dough; c) secondary fermentation of the primary fermented dough; And d) forming and steaming the second fermented dough; provides a method of manufacturing a Jeungpyeon comprising.

In the present invention, the term “jeungpyeon” refers to a sake rice cake with a sweet and sour taste, and is also called Gijutteok, Gijitteok, Donbyeong, Bunggeodeok, Sanghwa, Sangaetteok, and the like. It is made by adding alcohol to rice powder and fermenting it, so it is soft and not easily damaged by the action of yeast and bacteria in it. The alcohol is not limited thereto, but is known to be fermented mainly using makgeolli.

The particle size of the rice powder in step a) may be 100 to 200 mesh, but is not limited thereto. If the particle size is 100 mesh or less, the texture of the prepared Jeungpyeon may decrease, and if it is 200 mesh or more, the chewiness and texture of the prepared Jeungpyeon may decrease, thereby reducing the preference.

The dry okara powder of step a) may have a moisture content of 5.0 to 6.0% or less, but is not limited thereto. The moisture content is a content level generally detected after drying the okara.

In the present invention, the dried okara powder may be used by drying what remains after manufacturing tofu, but is not limited thereto.

The weight ratio of rice powder to dry okara powder in step a) may be 93 to 97: 3 to 7, specifically 94 to 96: 4 to 6, and more specifically 95: 5, but is not limited thereto.

When the weight ratio of the dried okara powder is higher than this, the texture of the prepared Jeungpyeon is stiff and rough, so the preference may decrease, and if it is lower than this, the prepared Jeungpyeon shows a somewhat chewy intuition, and the preference may decrease. When Jeungpyeon is prepared by adding dry okara powder in a ratio of 5% by weight to rice powder, the prepared Jeungpyeon has an effect of giving a soft feeling like bread by controlling the sticky viscosity, and it can increase the preference by showing a nutty flavor.

The dough of step a) is 42 to 44% by weight of rice powder and dried okara powder, 25 to 27% by weight of makgeolli, 23 to 25% by weight of water, 0.1 to 1% by weight of salt, 6 to 8% by weight of sugar based on the total weight of the dough. %, but is not limited thereto.

The primary fermentation of step b) may be fermentation at 35 to 40° C. for 2 to 6 hours, but is not limited thereto.

The secondary fermentation of step c) may be fermentation at 35 to 40° C. for 30 minutes to 2 hours, but is not limited thereto.

In the fermentation of steps b) and c), the temperature may be 35 to 40 ℃, specifically 36 to 39 ℃, 37 to 39 ℃, but is not limited thereto. In the case of fermentation at a temperature higher than the above temperature range, the activity of fermenting bacteria in makgeolli may decrease and fermentation may not be made, and if fermented at a temperature lower than the above temperature range, the activity of the fermenting bacteria is not smooth and the fermentation is performed efficiently. may not support

In addition, the relative humidity during fermentation may be 60 to 90%, specifically 70 to 85%, 75 to 85%, but is not limited thereto. If it is outside the humidity range, it may be difficult to manufacture jeungpyeon because fermentation is not made efficiently.

It may further include the step of turning the dough over after step b), but is not limited thereto.

Another aspect of the present invention provides a jeungpyeon prepared by the above method.

The jeungpyeon may have any one or more physical properties selected from the group consisting of hardness of 13,000 g or more, adhesion -1,900 or less, or chewiness of 5,000 or more, but is not limited thereto.

As the existing Jeungpyeon was manufactured with 100% rice powder, sensory characteristics such as flavor decreased due to the inherent aroma of rice powder, and it was nutritionally unbalanced due to lack of protein, restricted amino acids and dietary fiber, and had a sticky texture. Due to this, there was a problem that the preference was decreased, but the Jeungpyeon prepared according to the present invention was added with dried okara powder to add a fragrant flavor to improve marketability, and it was possible to supplement protein, restricted amino acids and dietary fiber, etc., and had a lot of stickiness. The palatability can be improved by correcting the texture.

In addition, the present invention overcomes the above problems and utilizes okara's high protein nutrients by drying and using okara, which had a large limitation depending on ambient temperature and environmental conditions, such as having to use within a short time because it has a fairly high water content and is a high-protein nutrient source. It is meaningful to have developed a method.

Oyster with high water content and high protein had great restrictions depending on ambient temperature and environmental conditions, such as having to be used within a short time, but according to the present invention, it can be used as a high-nutrient ingredient after drying under low-temperature conditions.

In addition, the palatability was improved by improving the sticky texture and the peculiar smell according to the fermentation of rice when okara is added to the Jeungpyeon prepared with 100% rice powder according to the present invention. In addition, by adding okara, it is possible to increase the protein and dietary fiber content in the Jeungpyeon prepared with 100% rice powder, thereby producing a nutritionally excellent Jeungpyeon.

1 is a photograph of Jeungpyeon prepared by adding okara powder.

Hereinafter, the present invention will be described in more detail by way of Examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example 1. Preparation of rice powder and okara powder

Hangaru, a rice variety cultivated by the National Institute of Food Science and Technology in 2018 as an exclusive product for rice powder, was polished in 12 minutes using a friction-type Toyo MC 90A. At this time, when brown rice was regarded as 100% based on the weight ratio of brown rice to white rice, the weight of rice was 90.4%. To compare the difference in quality characteristics according to the grain size of rice powder, an average particle size of 100 mesh and 200 mesh powder were obtained and used using an air-classification mill (ACM185, Hankook Crusher Co., Korea). .

The okara powder was dried in a dry oven at 60° C. for 24 hours to obtain a moisture content of about 5.0%. The soybean variety was new protein and the protein content was 34.8%.

Example 2. Analysis of physicochemical properties of rice powder and okara powder

The moisture content of the rice powder and okara powder was measured by an atmospheric drying method at 105° C. according to the AOAC (Association of Official Analytical Chemists 2000) method and expressed as a percentage.

Fat content was measured using a hexane extraction method and expressed as a percentage.

Ash content was measured by direct incineration, after the sample was placed in an incineration crucible, incinerated in an electric furnace at 550 to 600° C., and allowed to cool in a desiccator, and the content was expressed as a percentage.

The protein content was calculated by multiplying the nitrogen content measured by the Kjeldahl distillation method by a nitrogen conversion factor of 6.25.

As a result, as shown in Table 1 below, the moisture content of the rice powder and the okara powder was around 11% and 5%, respectively, and the protein (lysine) was 6.1% and 34.87%. The crude fat was 17.72% in the okara powder, while the rice powder was less than 1%, and the ash and dietary fiber content also showed a much higher content in the okara.

moisture(%) protein
(lysine) (%) Crude fat (%) Ash (%) Dietary Fiber(%) rice powder 100 mesh 11.46 6.1 0.92 0.64 4.1 rice powder 200 mesh 10.37 6.1 0.92 0.64 4.3 okara powder 5 34.87 17.72 5.58 33.97

Example 3. Analysis of amino acid content of rice powder and soybean flour

Amino acid content analysis was performed using an amino acid autoanalyzer (Hitachi L-8800, Japan), and the content of each amino acid was calculated by referring to standard amino acid data (standard amino acids, Ajnomoto-Takara Co., Japan). Specifically, 0.3 g of pulverized soybean (new protein) was put into a cap tube, 10 mL of 6 N HCl was added, and N ₂ gas was blown for a few seconds to replace the _{inside of the cap tube with N 2 and sealed.} The cap tube was placed in a thermostat set at 110° C. and heated for 24 hours. The hydrolyzed sample was left at room temperature for cooling. The cooled hydrolyzed sample is adjusted to 100 mL with distilled water, and the No. 2 It was filtered with filter paper, and a certain amount of the filtrate was passed through a sep-pak C18 cartridge to collect the solution and used as an amino acid analysis sample. The amino acid content of the analyzed soybean flour is shown in Table 2 below.

The amino acid content of rice powder was confirmed in the Food Ingredients Table (Rural Development Administration) database (Table 3 below).

As a result, it was confirmed that the amino acid content of soybean flour was much higher, and in particular, in the case of lysine, the limiting amino acid of rice powder, the content was 20 times higher, and the content of other amino acids was also large.

Asp. Thr. Ser. Glu, Gly. Ala. Cys. Val. Met. Ile. Leu. Tyr. Phe. Lys. NH ₃ His. Arg. Total 48.4 14.4 14.1 81.3 18.3 17.8 3.0 22.2 2.9 19.7 32.9 14.8 21.3 26.8 8.9 12.0 38.0 396.8

(new protein, unit: mg/g)

Asp. Thr. Ser. Glu, Gly. Ala. Cys. Val. Met. Ile. Leu. Tyr. Phe. Lys. His. Arg. Total 4.0 2.2 2.6 18.9 3.9 2.9 1.2 2.4 1.5 3.0 4.0 1.0 3.0 1.8 1.3 3.2 64.2

(Food Ingredients Table (Rural Development Administration), unit: mg/g)

- Essential amino acids (Thr., Val., Met., Ile., Leu., Tyr., Phe., Lys., His. and Arg.) total amount: 23.5 mg/g

- Total amount of non-essential amino acids (Asp., Ser., Glu., Gly., Ala. and Cys.): 40.7 mg/g

Example 4. Viscosity analysis of powder according to the addition of okara powder

A rapid visco analyzer (Rapid visco analyzer, RVA-4, Newport scientific, NSW, Australia) was used for amyogram characterization of rice powder. Specifically, 3 g of powder containing 0%, 5%, and 10% of okara powder relative to the weight of rice powder, respectively, was added to 25 mL distilled water, maintained at an initial temperature of 25°C for 2 minutes, and then heated to 95°C for 5 minutes and then 3 It was held at 95°C for min and cooled to 25°C for 5 min. The total experiment time was 20 minutes, and the rotation of the paddle was rotated at 960 rpm for dispersion of the initial sample, and then the viscosity was measured at 160 rpm.

As a result, as shown in Table 4 below, when the rice powder was heated with water, the viscosity increased, which was expected to occur as the starch particles absorb water and swell and increase in volume. The smaller the grain size of the rice powder (the larger the mesh), the lower the paste viscosity value, and as the amount of okara added increased from 0% to 10%, the peak viscosity, trough viscosity, and drop viscosity ( Breakdown Viscosity, Final Viscosity, and Setback Viscosity were all lowered. Accordingly, it was expected that 100-mesh rice powder would be advantageous for reaction and dispersion with other additives because swelling and disintegration of starch grains according to heating proceed faster than 200-mesh rice powder.

Peak Visc.
(RVU) Trough Visc.
(RVU) Breakdown Visc.
(RVU) Final Visc.
(RVU) rice powder 100 mesh 177.6 111.6 65.9 204.4 rice powder 200 mesh 166.3 105.4 60.9 193.8 Rice powder 100 mesh + okara powder 5% 156.8 96.6 60.3 178.9 Rice powder 200 mesh + okara powder 5% 147.0 88.9 58.1 168.1 Rice powder 100 mesh + okara powder 10% 140.8 84.9 55.9 158.7 200 mesh rice powder + 10% okara powder 131.1 76.7 54.4 147.8

Example 5. Jeungpyeon with okara powder added

95 g of rice powder of Example 1, 60 g of commercially available makgeolli, 55 g of water, 5 g of okara powder of Example 1, 1 g of salt, and 15 g of sugar were mixed and kneaded. At this time, the weight of the dough was quantified as 50 g. Thereafter, the primary fermentation was carried out for 4 hours at 38°C and 80% relative humidity. After turning over the fermented dough, it was secondarily fermented for 1 hour under 80% relative humidity at 38°C, and then molded and steamed at 100°C (FIG. 1). The pH of the dough was 5.13-5.67, and the pH after steaming was 5.47-5.80.

Example 6. Physicochemical properties, physical properties and chromaticity analysis of Jeungpyeon

6-1. The height, weight and moisture content of jeungpyeon

The moisture content of Jeungpyeon was measured according to the method of Example 2.

As a result, 48 to 49 g of Jeungpyeon was prepared from 50 g of dough of Example 5 (dough: Jeungpyeon (weight) ≒ 1:1), and the height of the prepared Jeungpyeon as shown in Table 5 below was in the range of 38.36 to 40.97 mm. indicated. Regardless of the grain size of rice powder and the amount of okara added, when Jeungpyeon was prepared, the moisture content in all Jeungpyeon was about 52%.

Height (mm) (Weight: 48-49 g) moisture(%) rice powder 100 mesh 40.96 52.56 rice powder 200 mesh 40.97 52.38 Rice powder 100 mesh + okara powder 5% 38.36 52.57 Rice powder 200 mesh + okara powder 5% 39.00 52.77

6-2. The physical properties of Jeungpyeon

Physical properties were measured by TPA (Texture Profile Analysis) method using a texture analyzer (Texture analyzer, TA-XT-2; test speed 1.0 mm/s, distance 20.0 mm. contact area 63.4 mm2).

As a result, as shown in Table 6 below, the hardness of the rice powder 200 mesh group was lower than that of the rice powder 100 mesh group in the group that did not add the okara powder, and even in the group where 5% okara powder was added, the rice powder 200 mesh + The hardness value of the 5% okara powder group was low.

In terms of adhesion, in the group without the addition of okara powder, the adhesiveness of the 200 mesh group of rice powder was larger than that of the 100 mesh group of rice powder, and in the group with 5% okara powder added, 100 mesh of rice powder + 5 okara powder % group showed higher values.

The elasticity was higher in the group without the addition of okara powder than in the group with the addition of okara powder, regardless of whether or not okara was added, the treatment of the 100-mesh group was higher, and the cohesiveness was higher in the 100-mesh group.

Gumseong was rice powder 100 mesh + okara powder 5% > rice powder 200 mesh + okara powder 5% > rice powder 100 mesh > rice powder 200 mesh.

Chewability was shown in the order of 100 mesh of rice powder + 5% of okara powder > 100 mesh of rice powder > 200 mesh of rice powder + 5% of okara powder > 200 mesh of rice powder.

When looking at the characteristics of Jeungpyeon with texture, the 200 mesh rice powder group and 200 mesh rice powder + 5% okara powder group gave a rather soft and soft texture, whereas 100 mesh of rice powder + 5% okara powder and 100 rice powder group It was confirmed that the mesh group exhibited moderate chewiness and texture.

kind Hardness (g) adherence resilience cohesive Chewability rice powder 100 mesh 11397.12 -1088.7 0.91 0.51 5292.63 rice powder 200 mesh 10376.56 -1225.3 0.89 0.49 4528.56 Rice powder 100 mesh + okara powder 5% 14528.14 -1960.5 0.85 0.49 6027.02 Rice powder 200 mesh + okara powder 5% 12492.29 -1859.2 0.79 0.47 4671.29

6-3. chromaticity of the enlargement

For chromaticity, values of L (brightness), a (redness), and b (yellowness) were measured using a colorimeter (CR-300, Minolta Co., Osaka, Japan). The standard white plate used for chromaticity measurement had an L value of 98.82, a value of -0.1, and a value of b of -0.39.

As a result, as shown in Table 7 below, the brightness (L) of the treatment group without the addition of okara powder (rice powder 100 mesh, rice powder 200 mesh) was high, and the redness (a) and yellowness (b) were low. In comparison by mesh, the larger the particle size, the higher the brightness, and the lower the redness and yellowness, regardless of whether or not the okara powder was added.

kind chromaticity L a b rice powder 100 mesh 80.52 -0.64 11.53 rice powder 200 mesh 79.62 -0.33 12.86 Rice powder 100 mesh + okara powder 5% 79.27 -0.03 14.68 Rice powder 200 mesh + okara powder 5% 78.46 0.27 15.82

Example 7. Sensory evaluation of Jeungpyeon

In the sensory evaluation panel, 15 well-trained people who performed a long-term sensory evaluation at the National Academy of Food Sciences participated and individually evaluated the appearance, fragrance, hardness, and stickiness of the Jeungpyeon prepared by participating in a comprehensive sensory evaluation (preference). to be evaluated. Appearance, fragrance, hardness, and stickiness indicated that the higher the numerical value, the better, and the lower the number, the better.

As a result, as shown in Table 8 below, the Jeungpyeon without the addition of okara powder was the highest in appearance, and the Jeungpyeon with the addition of okara powder was higher than the Jeungpyeon without the addition of okara powder in the appearance, in particular, rice powder 100 mesh + okara powder 5% group this was high In terms of hardness, 100 mesh rice powder, 100 mesh rice powder + 5% okara powder group had higher hardness, and in terms of stickiness, Jeungpyeon with okara powder was higher than Jeungpyeon without addition. Overall, rice powder 100 mesh + okara powder 5% group showed the highest preference.

Exterior Scent Hardness stickiness Comprehensive symbol map rice powder 100 mesh 7 3 7 5 2 rice powder 200 mesh 7 3 5 5 2 Rice powder 100 mesh + okara powder 5% 5 7 7 7 One Rice powder 200 mesh + okara powder 5% 3 5 5 7 4

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims described below and their equivalents.

Claims (9)

a) kneading by mixing rice powder, makgeolli, water, dried okara powder, salt and sugar;
b) primary fermentation of the dough;
c) secondary fermentation of the first fermented dough; and
d) forming and steaming the second fermented dough; Jeungpyeon manufacturing method comprising a.
According to claim 1, wherein the particle size of the rice powder in step a) is 100 to 200 mesh, Jeungpyeon manufacturing method.
The method according to claim 1, wherein the dried okara powder of step a) has a moisture content of 5.0 to 6.0% or less.
According to claim 1, wherein the weight ratio of the rice powder to the dry okara powder in step a) is 93 to 97: 3 to 7, Jeungpyeon manufacturing method.
According to claim 4, wherein the weight ratio of the rice powder to the dry okara powder in step a) is 95: 5, Jeungpyeon manufacturing method.
The method of claim 1, wherein the fermentation of step b) is fermented at 35 to 40° C. for 2 to 6 hours.
The method of claim 1, wherein the fermentation of step c) is fermented at 35 to 40° C. for 30 minutes to 2 hours.
Jeungpyeon manufactured by the method of claim 1.
According to claim 8, wherein the Jeungpyeon will have any one or more physical properties selected from the group consisting of hardness 13,000g or more, adhesion -1,900 or less, or chewiness of 5,000 or more, jeungpyeon.

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