KR20220066025A - Vacuum and heat drying treated Garaetteoks for Tokpokki and manufacturing method of the same - Google Patents

Abstract

Disclosed in the present invention are a bar rice cake for stir-fried rice cake and a method for preparing the same. Provided is a method for preparing bar rice cake, comprising the steps of: steaming a rice cake mixture and kneading the steamed dough in a kneader; and forming the dough kneaded in the step in an extrusion-forming rice cake maker and drying the same at room temperature, wherein the bar rice cake formed in the room-temperature drying step is heated and dried at a temperature of 40-70 ℃ under reduced pressure conditions up to -760 mmHg for two hours such that a moisture loss rate and a cooking loss rate increase and there is an increase in a seasoning absorption rate of the bar rice cake for stir-fried rice cake.

Description

{Vacuum and heat drying treated Garaetteoks for Tokpokki and manufacturing method of the same}

The present invention relates to a rice cake for tteokbokki and a method for manufacturing the same, and more particularly, to a rice cake for tteokbokki that has been dried under reduced pressure and to a method for manufacturing the same.

The rice cakes used so far for tteokbokki have a very dense structure because they are molded through an extruder after steaming, and this is because the texture of the rice cakes becomes denser due to the aging of the starch during storage. Therefore, when cooking tteokbokki, the seasoning is not absorbed well, and as a result, the taste of the sauce is strong, but the taste of tteokbokki rice cake is flat because the seasoning is not absorbed.

In order to solve these drawbacks, a tteokbokki manufacturing device for tteokbokki (registration No. 20-0244510), which makes the contents of ham, etc. from the heart material, and then inserts it into the center of the rice cake to shape the rice cake, or digs a groove in the shape of the rice cake (design registration number 30-0566116) Designed to cut the seasoning by twisting every node (Design Registration No. 30-0566119), the method of manufacturing Garaetteok with sauce filling the center of Garaetteok (registration number 10-1033735), Manufacturing of air bubble rice cakes A method of arousing the interest of consumers because a number of air bubbles having a certain size are formed inside using the device, so that the texture is soft, the seasoning is easily mixed in the mouth, and the air bubbles burst in the mouth (registration number 10-0586624 ), a manufacturing method (registration No. 10-1375856) of making various colors appear naturally by scratching both sides of the cut of tteokbokki rice cake to allow seasoning or sauce to permeate, and mixing various food ingredients, etc. are known.

In addition, by forming various types of air layers in the center of the rice cake for tteokbokki, it increases the penetration and adhesion area of seasoning to enhance the taste of the dish, and increase the penetration area of digestive juices after meals to aid digestion (Utility Model) Publication No. 20-2012-2335), tteokbokki rice cake with a hole inside (Utility Model Publication No. 20-1999-19574), etc. were researched and developed and patented, but most of them were rejected or withdrawn due to lack of technological progress or practicality.

1: Utility Model Registration No. 0244510 Utility Model Gazette 2: Patent Publication No. 1033735 3: Patent No. 0586624 Registered Patent Publication 4: Patent Publication No. 1375856 5: Utility Model Publication No. 2012-0002335 Public Utility Model Publication 6: Utility Model Disclosure No. 1999-0019574 Public Utility Model Gazette.

Therefore, it was an object of the present invention to try to solve the technical problem that the seasoning of Garaetteok for tteokbokki is not well absorbed. First, the rice cakes are dried under reduced pressure instead of drying at room temperature to prevent the rice cakes from sticking to each other, so that the rice cakes do not stick to each other during the freezing process, and the volume of the dense internal air bubbles of the rice cakes expands to increase the porosity. This is to ensure that the seasoning is well absorbed.

The above object of the present invention is to form rice cakes in an extruder at room temperature and atmospheric pressure and immediately spread them on a sieve to evaporate moisture on the surface so that the rice cakes do not stick to each other immediately after removal from water. It is achieved by replacing it with a process.

According to the present invention, the equation of state of an ideal gas according to Boyle-Charles' law V=RT/p (p: pressure, T: absolute temperature of gas, R: proportionality constant, 1.9872 cal/K mol, V: gas 1 Volume of mol (mol), a constant value regardless of the type of gas at the same temperature and same pressure) applied the principle of increasing the volume by reducing the pressure p or increasing the temperature. When the dough is expanded, a space (porus) is created between the rice cake tissue and the tissue, and seasoning ingredients are absorbed and stored in this space, which has an excellent effect of facilitating the absorption of seasoning.

1 is a schematic view of the manufacturing process of tteokbokki rice cake.
2 is a photograph showing the process of manufacturing tteokbokki rice cakes, heat treatment under reduced pressure, and freezing storage.
Figure 3 is a photograph showing a state in which the rice cake is expanded after the reduced pressure treatment according to the present invention.
Figure 4 is a photograph showing the shape of the rice cake after the reduced pressure treatment according to the present invention.
5 is a photograph showing the temporal change of the shape of the rice cake during the cooking process (10 minutes, 1 hour).

The present invention is characterized in that, in providing a method for producing a rice cake, drying is performed by heating under reduced pressure in the forming and drying step of the rice cake. More specifically, the drying conditions under reduced pressure heating are carried out at -200 to -760 mmHg at 20 to 90 °C, most preferably at 40 to 70 °C. Hereinafter, the specific content of the present invention will be described in detail through the following examples and experimental examples, but the scope of the present invention is not limited thereto since it is possible to easily change the design in the technical field to which the present invention belongs.

Example 1. Rice flour material preparation

Ilpoommi used in the present invention was polished in 2017 and purchased commercially, and was milled and used in the following process. The rice was washed 4 times in water and immersed for 7 hours, then dried through a sieve and dehydrated for 30 minutes. The dried rice was pulverized with a roll mill (Stone roll mill, Hyukshin, Daegu, Korea) at a mill and the powder passed through a 20 mesh sieve was used as a sample.

Example 2. Manufacture of rice cakes for tteokbokki (steam, extrusion, cutting and drying)

Garaetteok for tteokbokki was prepared by the same process as in FIG. 1 . Add salt at a weight ratio of 1.3 g to 200 g of rice flour, mix for 30 seconds with dial 3 of a kneader (N50, Hobart Co., Troy, OH, USA), add water, and knead again for 30 seconds. The powder kneaded in the steamer of boiling water was wrapped with a cotton cloth and steamed for 30 minutes to prevent water from entering. Put the kneaded dough into a plastic extrusion-molded rice cake maker (OS-777, Oscar Electronic Co., Ltd, Seoul, Korea), lower it twice through a 23 mm nozzle, and then push the rice cake into cold water through an 11 mm nozzle. It was cut into mm length and dried.

In the drying process of the cut garaetteok, the garaetteok for general tteokbokki (control) was dried at room temperature by hanging it on a stainless steel sieve at room temperature for 2 hours. One rice cake (I), which was replaced with reduced pressure heating treatment of the cut rice cake according to the present invention, was put in a reduced pressure heating dryer (VOC-300SD, Eyela Co. Ltd, Tokyo, Japan), and as shown in Table 1, 40 ^o C, -200 It was heat-treated under reduced pressure with mmHg and dried for 2 hours. The remaining decompression-treated rice cakes (II), (III) and (IV) samples were also replaced by heat drying treatment under reduced pressure for 2 hours under the conditions shown in Table 1. At this time, 40° C. is the lowest temperature shown in the reduced pressure dryer used in this example and is a temperature for comparing the same effect as that of reducing the pressure at room temperature.

Therefore, in the present invention, the experimental results of drying under reduced pressure conditions of -200mmHg and -400mmHg at room temperature (around 15 degrees Celsius) are not presented, but in this case, the drying time is somewhat longer and the porosity of the cut rice cakes is relatively low. It is said that the purpose of the present invention cannot be sufficiently achieved, but the scope of the present invention will be said to extend to room temperature.

All garaetteok were immediately sealed after drying for 2 hours and stored frozen in a -70°C freezer for 7 days. All the manufacturing processes are the same as in the photo of FIG. 2 .

The samples used in the experiments below to evaluate the quality of Garaetteok were used in the experiment after thawing the frozen rice cakes in a refrigerator (3~4 ^o C) for 15 hours.

Conditions for heat treatment under reduced pressure control I ¹⁾ II III IV time (hr) 2 2 2 2 2 Temperature (℃) room temperature 40 40 70 70 Pressure (mmHg) 760 -200 -760 -200 -760

Experimental Example 1. Measurement of moisture content 1 g of the rice cake sample prepared according to Example 2 was measured after drying at 100° C., 500 mmHg, 24 hours in a reduced pressure heating dryer (VOC-300SD, Eyela Co., Ltd, Tokyo, Japan). .

According to the present invention, the moisture loss rate (Table 2) of rice cakes during drying under reduced pressure (Table 2) did not have a significant ( p <0.05) difference with the temperature, but Samples II and IV with a large degree of decompression (-760 mmHg) showed significant moisture was significantly reduced (Table 2).

Moisture loss rate of rice cake control I ¹⁾ II III IV Moisture loss (%) 4.12±0.12 ^2)a3) 4.28±0.14 ^a 14.99±0.54 ^b 5.10±0.73 ^a 18.05±0.71 ^b

[Note] ^{1) I: 40℃/-200mmHg, II: 40℃/-760mmHg, III: 70℃/-200mmHg, IV: 70℃/-760mmHg2)Mean±SD}

^{3)Within a row, values with different letters are significantly different( p <0.05) using Duncan’s multiple range test.}

Experimental Example 2. Measurement of cooking loss rate

Put 12-14 g of thawed cut rice cake sample in 80 mL of distilled water and cook at 100°C for 3 minutes and then at 60°C for 7 minutes, 17 minutes, 27 minutes, 57 minutes. Remove the rice cake and drain the remaining water at 105°C. The value obtained by dividing the weight of the solids remaining after drying in the rice cake by the weight of the uncooked rice cake was measured as the cooking loss rate of the rice cake.

According to the experimental results of the present invention, when the frozen and stored samples were thawed for 15 hours and then cooked, the loss rate increased as the cooking time increased, and the loss rates of II and IV samples, which were subjected to large pressure reduction, were significantly higher (Table 3). Samples I and III with a small degree of decompression were not significantly different from the control group. Garaetteok for tteokbokki is eaten together with cooked broth, so even if the cooking loss rate is large, it is not a problem as long as the texture of the rice cake is not too soft or the difference in appearance is not large. Rather, it has a positive effect because it helps to improve the viscosity of the sauce.

Cooking loss rate of rice cakes Cooking time (minutes) control I ¹⁾ II III IV 10 0.51±0.16 0.58±0.22 0.76±0.33 0.66±0.12 1.01±0.21 20 0.56±0.01 ^2)a3) 0.72±0.04 ^ab 0.88±0.23 ^b 0.72±0.03 ^ab 1.03±0.12 ^b 30 0.85±0.05 ^a 0.89±0.03 ^a 1.20±0.11 ^b 0.91±0.01 ^a 1.39±0.18 ^b 60 0.98±0.01 ^a 1.02±0.01 ^a 1.27±0.12 ^b 1.10±0.01 ^ab 1.84±0.16 ^c

[Note] ^{1) I: 40℃/-200mmHg, II: 40℃/-760mmHg, III: 70℃/-200mmHg, IV: 70℃/-760mmHg2)Mean±SD}

^{3)Within a row, values with different letters are significantly different( p <0.05) using Duncan’s multiple range test.}

Experimental Example 3. Seasoning absorption rate

Put 12-14 g of the thawed rice cake sample in 80 mL of a seasoning solution (salt 7 mg/mL, sugar 33 mg/mL), cook at 100°C for 3 minutes and continuously at 60°C for 57 minutes, then remove and dry the outer surface with a Kim wiper. After wiping off the water, the rice cakes were weighed by allowing them to cool in a Petri dish for 30 minutes. After adding cooked rice cake and distilled water to a volumetric flask and filling it to 100 mL, it was pulverized in a blender for 30 seconds to extract the absorbed seasoning. The supernatant obtained by centrifuging the entire solution (2,000 x g, 10 minutes) was used to measure the absorption rate of salt and sugar.

The absorption rate of salt was measured using the Morh method. 1 mL of 1N potassium chromate solution was added to 10 mL of sample, mixed, and titrated with 0.1N silver nitrate solution. The titer of the 0.1N silver nitrate solution was measured using an appropriate value for a 0.1N silver nitrate solution at 149 mg of calcium chloride, and the amount of salt in the sample was calculated according to the following equation.

Salt (%) = 0.00585 × 0.1N titration value of silver nitrate × 0.1N silver nitrate titer × sampling multiple of solution × 100/weight of cooked rice cake

For the absorption rate of sugar, sugar (sucrose, sigma-aldrich) was used as a standard sample, and after passing the sample through a 0.45 μm filter, it was analyzed using HPLC (Alliance 2695, Waters, Milford, MA, USA). The analysis conditions were as shown in Table 4.

HPLC analysis conditions Detector RI detector 210 nm Column Zorbax carbohydrate column Flow 1.0 mL/min mobile phase 75% ACN in water detector temperature 30℃ column temperature 30℃

It is known that salt with low molecular weight among seasonings has a faster penetration rate than salt with high molecular weight. A positive ( p <0.05) increase was confirmed. The absorption rate of sugar was increased in II, III, and IV samples, but in Sample I, which had a small degree of decompression and a low temperature, it was found that there was no significant difference, but rather decreased. A significant increase in the absorption rate of seasoning was found in samples II and IV.

Seasoning absorption rate of cooked rice cakes control I1) II III IV salt(%) 0.48±0.01 ^2)a3) 0.49±0.02 ^a 0.55±0.03 ^b 0.49±0.17 ^a 0.57±0.01 ^b Sugar (ppm) 9.78±0.64 ^ab 8.23±1.00 ^a 11.49±1.57 ^ab 10.75±1.81 ^ab 12.19±2.03 ^b

[Note] ^{1)I: 40℃/-200mmHg, II: 40℃/-760mmHg, III: 70℃/-200mmHg, IV: 70℃/-760mmHg2)Mean±SD}

^{3)Within a row, values with different letters are significantly different( p <0.05) using Duncan’s multiple range test.}

Experimental Example 4. Changes in shape and texture of cooked rice cakes

12 to 14 g of the thawed rice cake sample was placed in 80 mL of distilled water and cooked at 100° C. for 3 minutes and continuously at 60° C. for 57 minutes. Then, the rice cake was cut into a uniform size (20 mm) and the cut section was analyzed. The cooked rice cake was placed in a Petri dish, covered with a lid, and left at room temperature for 1 hour, followed by TPA (Texture Profile Analysis). It was measured using a 35 mm aluminum cylinder probe in a physical property analyzer (TA.XT express, Texture Technologies Co., Scarsdale, NY, USA) equipped with a 10 kg road cell. Measurement conditions were pre-test speed 3.0 mm/s, test speed 3.0 mm/s, post-pest speed 3.0 mm/s, distance 8 mm, time 5 sec, and trigger force 0.5 g. The hardness, adhesiveness, cohesiveness, and springiness of the rice cake were measured, and chewiness and gumminess were calculated from the values of the above four physical properties. Each measurement was repeated 3 times, and the results were statistically processed.

Table 6 shows the results of analyzing the tissue of the cut section after thawing the frozen and stored rice cakes at a refrigeration temperature (5 ^o C) for 15 hours and then cooking them for 1 hour. When the IV sample with a high degree of decompression and a high drying temperature was compared with a control dried at room temperature, there was no significant difference in all texture properties investigated for hardness, adhesiveness, and cohesiveness of the rice cake. In samples I, II, and III, adhesion was significantly increased in II and III samples. It is thought that the texture of the rice cake was not good for the II and III samples because the hardness increased and the chewiness and guminess significantly increased.

Texture profile analysis of cooked rice cakes Control I ¹⁾ II III IV Hardness(g) 106.7±21.6 ^2)ab3) 76.6±11.8 ^a 165.5±25.2 ^d 149.6±17.48 ^cd 116.7±4.0 ^bc Adhesiveness (g.s) -97.8±59.0 ^b -211.6±52.5 ^a -219.8±135.3 ^a -297.3±54.56 ^a -85.1±47.6 ^b springiness 0.8±0.1 ^ab 0.7±0.1 ^a 0.8±0.1 ^ab 0.8±0.03 ^ab 0.9±0.1 ^b Chewin 85.6±30.1 ^ab 62.73±10.6 ^a 132.9±17.2 ^d 118.2±14.50 ^cd 95.5±24.2 ^bc Gumminess 103.8±21.9 ^a 86.5±11.6 ^a 163.9±27.8 ^b 154.5±17.18 ^b 112.4±34.8 ^a Cohesiveness 1.0±0.1 ^a 1.1±0.0 ^b 1.0±0.0 ^a 1.0±0.01 ^a 1.0±0.1 ^a

[Note] ^{1)I: 40℃/-200mmHg, II: 40℃/-760mmHg, III: 70℃/-200mmHg, IV: 70℃/-760mmHg2)Mean±SD}

^{3)Within a row, values with different letters are significantly different( p <0.05) using Duncan’s multiple range test.}

For the experimental results, one-way analysis of variance (ANOVA) was performed using the SPSS statistical program (Version 24.0), followed by Duncan's multiple range test as a post hoc test.

according to the invention In the process of drying under reduced pressure, the rice cake was expanded as shown in FIG. 3 . The shape of the rice cake is as shown in FIG. 4 after completion of the heat drying treatment under reduced pressure for 2 hours. Rice cakes of the same size were heat-dried under reduced pressure, but the diameter and length of the rice cakes increased during the decompression process and when the reduced pressure was removed, the increased diameter was contracted as shown in FIG. is in state Therefore, the samples (II and IV) with increased decompression had a wrinkled surface and a longer length. As shown in the photograph observing the process of being frozen and stored for 1 week and then thawed and cooked for 1 hour, as shown in FIG.

Experimental Example 5. Sensory Test

Samples I (40 ^o C, -200 mmHg, 2 hr) and II (40 ^o C, -760 mmHg, 2 hr) with different decompression levels at the same temperature (40 ^o C) and control (dried at room temperature for 2 hours) By comparison, the quality change of rice cakes with decompression was investigated. A total of 59 untrained adult consumer panels (ages 25 to 45) were subjected to a consumer sensory test using the test strips in Table 7 below without repeating the experiment. Three samples were provided as a complete block design, and responses were made using a 9-point scale for the characteristic items. The higher the strength of the characteristic or the higher the preference, the higher the score.

As a result of the experiment, the differences in the quality characteristics of rice cakes were different depending on the temperature and pressure of the drying process. Therefore, by synthesizing the above results, a significance analysis was conducted on the effects of temperature and pressure on the quality of rice cakes.

As a result of the two-way ANOVA, as shown in Table 8, pressure had a significant effect on water loss rate, cooking loss rate, seasoning absorption rate, and physical properties of firmness ( p <0.05), but temperature was The characteristics did not show any significance.

Therefore, in the consumer sensory test, the effect of temperature was excluded from the test and the number of test samples was reduced. Except for the 70 ^o C sample, only the (I) and (II) samples, which differed only in the reduced pressure at 40 ^o C, were tested and the results shown in Table 9 were obtained. The degree of sweet or salty taste of cooked rice cakes and the hardness of rice cakes were significantly different in the sample (II) with a high degree of decompression. There was no significant difference in the chewiness of rice cakes and overall preference. This experimental result is consistent with the salt absorption rate in Table 5, which is the result of chemical analysis, and also coincides with the analysis result for hardness during the evaluation of mechanical properties in Table 6. Summarizing the above results, the sensory test confirmed that the higher the decompression, the greater the absorption of seasoning in rice cakes and the harder the physical properties.

Significance analysis on the effect of temperature and pressure on the quality of rice cake ( p value) enter temperature pressure* temperature water loss rate <0.0001 0.8630 0.9066 Cooking loss rate
(Cooking time) 10 minutes 0.1015 0.3968 0.7031 20 minutes 0.0062 0.4423 0.5725 30 minutes 0.0008 0.2257 0.3277 60 minutes 0.0001 0.0032 0.0048 seasoning absorption sugar 0.0125 0.3428 0.7067 salt <0.0001 0.4496 0.6259 Texture profile analysis (TPA) Hardness 0.0260 0.4282 0.0004 Adhesiveness 0.7110 0.6495 0.9039 springiness 0.8518 0.1533 0.6478 Chewin 0.1579 0.5467 0.9514 Gumminess 0.1455 0.9268 0.8538 Cohesiveness 0.1540 0.8063 0.9531

Sensory test result of rice cake control I ¹⁾ II taste 5.30±1.17 ^b2)3) 5.27±1.38 ^b 5.98±0.94 ^a hard 4.78±1.07 ^b 4.40±1.24 ^b 5.59±1.11 ^a chewy 5.69±1.13 5.5±1.49 5.77±1.33 overall sign 5.60±1.37 6.06±1.40 5.87±1.36

^{1)I: 40℃/-200mmHg, II: 40℃/-760mmHg2)Mean±SD3)Within a row, values with different letters are significantly different(p<0.05) using Duncan’s multiple range test.}

statistical analysis

For the experimental results, one-way analysis of variance (ANOVA) was performed using the SPSS statistical program (Version 24.0), followed by Duncan's multiple range test as a post hoc test. Two way anova was performed to analyze the significance of two variables, temperature and reduced pressure, on the quality characteristics of rice cake.

According to the present invention, the dry rice cake sample treated by heating and drying under reduced pressure from room temperature to 70° C. up to -760 mmHg expands in volume, and when the pressure is removed and pressure is restored, it becomes a wrinkled and elongated rice cake, and the moisture is significant compared to the control. Although the cooking loss rate of tteokbokki tteok cooked after thawing was relatively high, the shape was restored when tteokbokki tteok was cooked, and the texture of tteok was not significantly different from that of the control, but the seasoning absorption was increased. The high pressure reduction treatment when drying to prevent sticking from water during manufacturing has an excellent effect of absorbing seasoning without degrading the quality of the rice cake, so it is a very useful invention in the processed food industry of tteokbokki rice cake.

Claims (1)

In rice cakes for tteokbokki by steaming rice, extruding, cutting, and heating and drying;
Tteokbokki, characterized in that the cut rice cake is heated and dried for 2 hours under any one reduced pressure condition selected from -760 mmHg at 40 ° C or -760 mmHg at 70 ° C. Dragon sputum.

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