KR20220163013A - Manufacturing Method of the Rice cake for ttokbokki using Oats and Tapioca starch - Google Patents

Abstract

The present invention relates to a method for manufacturing rice cakes for Tteokbokki using oat and tapioca starch, and more specifically, to a rice cake composition for Tteokbokki containing tapioca starch, oat powder, salt, and purified water, and a rice cake for Tteokbokki manufactured from the composition. The rice cake for Tteokbokki manufactured, according to the manufacturing method of the present invention, exhibits elasticity, softness, and chewy texture by adding modified tapioca starch instead of rice, flour, and the like used for the existing rice cakes and can be stored for a long time without being easily aged during storage. In addition, the present invention is more nutritious than existing Tteokbokki rice cakes by adding oat powder, so that the present invention can be used in various products such as Tteokbokki, rice cakes, and health foods. Thus, high utility value can be provided for the food industry.

Description

Manufacturing method of rice cake for tteokbokki using oats and tapioca starch {Manufacturing Method of the Rice cake for ttokbokki using Oats and Tapioca starch}

The present invention relates to a method for manufacturing tteokbokki rice cake using oats and tapioca starch, and more particularly, to a tteokbokki composition comprising tapioca starch, oat powder, salt, and purified water, and tteokbokki tteokbokki and tteokbokki prepared from the composition It relates to a method for manufacturing dragon rice cake. The rice cake for tteokbokki of the present invention does not age easily during storage and can be stored for a long period of time, and even after being stored frozen for a long time, the change in taste, aroma, texture, etc. It can be used for various purposes such as rice cakes.

Tteokbokki is a stir-fried dish made by cutting bar rice cakes into appropriate lengths and stir-frying them with various ingredients such as red pepper paste, green onions, onions, carrots, and fish cake. Due to the spicy and sweet taste and the deep taste of various ingredients, many people, especially children and women, love it. This popular dish is enjoyed and has become a representative dish of Korea. However, since conventional tteokbokki gives the taste and aroma of tteokbokki with gochujang seasoning, the overall taste of tteokbokki depends on the taste of gochujang seasoning, and if you add too much gochujang to tteokbokki completed by mixing with various vegetables, you need to pour more water. There were several inconvenient problems. On the other hand, rice cakes for tteokbokki are manufactured by mixing rice flour, wheat flour, or rice flour with a certain amount of flour, so they do not provide even nutritional value, so they do not greatly help the growth and development of children and adolescents who often eat them, and are not very helpful to the health of adults. There is a situation. In order to solve these problems, not only studies on the gochujang seasoning that influences the taste of tteokbokki, but also many studies on tteokbokki for tteokbokki, which can impart various tastes and aromas, are being conducted. In this regard, Korean Patent Publication No. 10-2013-0094452 discloses a method for producing rice cakes for tteokbokki made of rice flour, including a first step (10) of cutting green peppers into 2-3 mm and drying them in a hot air dryer at 60 ° C; A second step (20) of obtaining fine green pepper powder by using the cut and dried green pepper using a grinder; A third step (30) of steaming after kneading by adding 1 to 10% by weight of green pepper powder dried in hot air to 10 kg of the rice flour; Disclosed is a method of manufacturing rice cakes for tteokbokki using green pepper as a material, characterized in that it consists of four steps (40) of manufacturing steamed rice cakes after kneading into rice cakes for tteokbokki. In addition, Korean Patent Registration No. 10-0927834 discloses the steps of preparing rice with brown or white rice, and preparing powder or pulverized liquid of any one of broccoli, sweet pumpkin, purple sweet potato, beet, red pepper, and mugwort; After washing the rice, soaking in water for 20 to 24 hours in the case of brown rice and 6 to 8 hours in the case of white rice; Adding roasted salt to the soaked rice and first grinding it; Secondary pulverization by adding 1 to 1.2 L of water to the pulverized rice flour; Putting the rice flour into a steamer and steaming it for 30 to 40 minutes, then adding powder or pulverized liquid of any one of broccoli, sweet pumpkin, purple sweet potato, beetroot, red pepper, and mugwort; And it discloses a color rice cake manufacturing method comprising the step of putting the powdered rice flour into an extruder and passing it through 2 to 4 times to form rice cake. On the other hand, Korean Patent Registration No. 10-1221326 discloses (1) a first step of grinding soaked rice to produce rice flour, (2) 150 parts by weight of water at a temperature of 40 to 65 ° C to 100 parts by weight of the rice flour, liquefying enzyme Amylase) 0.1 to 0.2 parts by weight and stirred for 10 minutes to gelatinize the rice flour liquid. (3) Stir-fry the gelatinized rice powder liquid on a plate at a temperature of 220 to 280 ° C for 120 to 150 minutes to prepare scorched rice flour 3rd process of making, (4) adding 25 to 30 parts by weight of purified water and 0.8 parts by weight of salt to 100 parts by weight of scorched rice powder, kneading while stirring, and then steaming in a steamer for 25 to 30 minutes 4th process, (5) minced pork and minced kimchi, minced pineapple, minced onion, starch, anchovy powder, minced garlic, sesame oil, salt, rice wine, and soy sauce are stir-fried for 15 to 20 minutes on a heating plate coated with cooking oil. In the 5th process and (6) tteokbokki rice cake forming device, the rice cake extrusion part is supplied with the fried rice flour steamed in the 4th process, and the filling material prepared by the 5th process is supplied to the hollow insertion part to form a sundae. Disclosed is a method for manufacturing tteokbokki rice cakes, characterized in that it includes a sixth step of forming tteokbokki rice cakes and sealing both ends to complete tteokbokki rice cakes. However, the technology disclosed in the above document uses non-glutinous rice, brown rice, scorched rice, etc. as a material for rice cakes for tteokbokki, and is insufficient to satisfy consumers' needs for elasticity, softness, chewy texture, and the like. On the other hand, glutinous rice can be used as a material for rice cakes for tteokbokki to express a chewy and chewy texture, but glutinous rice is very expensive due to difficult cultivation conditions and low supply, and is easily aged during storage and easily spoiled by bacterial penetration, so it is distributed The downside is that the deadline is short. In addition, even if frozen and stored, the surface of the rice cake may crack or the texture may deteriorate during thawing.

The present invention is to solve the problems of the prior art, by using a rice cake composition for tteokbokki containing tapioca starch, oat powder, salt and purified water to express elasticity, softness and chewy and chewy texture, and spicy rice, flour, glutinous rice The purpose is to provide rice cakes for tteokbokki that are more nutritious than mixed rice cakes.

In addition, an object of the present invention is to provide a rice cake for tteokbokki that does not easily deteriorate during storage, can be stored for a long time, and has very little change in taste, aroma, texture, etc. even after use after long-term frozen storage.

In order to achieve the above object, the present invention provides a rice cake composition for tteokbokki comprising tapioca starch, oat powder, salt and purified water. In one embodiment of the present invention, the composition is characterized in that it further comprises modified tapioca starch and oat powder. In one embodiment of the present invention, the modified tapioca starch is characterized in that tapioca starch is modified by oxidation, acid treatment, dextrinization, acetic acid treatment, crosslinking, esterification or etherification. In one embodiment of the present invention, the total content of the tapioca starch and the modified tapioca starch is characterized in that 15 to 80% by weight. In one embodiment of the present invention, the present invention also comprises the steps of preparing a rice cake composition for tteokbokki by mixing and kneading a mixture containing tapioca starch, modified tapioca starch, oat powder, salt and purified water; steaming the composition; Molding the steamed composition to prepare rice cakes for tteokbokki; And packaging the prepared rice cake and storing it in a refrigerator, wherein the total content of the tapioca starch and modified tapioca starch is 15 to 80% by weight and the total content of oat powder is 10 to 30% by weight Tteokbokki, characterized in that It provides a method for manufacturing dragon rice cake. In addition, the present invention provides a rice cake for tteokbokki prepared from the rice cake composition for tteokbokki.

The rice cake for tteokbokki according to the present invention has the advantage of being able to impart elasticity, softness, and chewy texture by using tapioca starch, which is very inexpensive compared to other crops. In addition, the rice cake for tteokbokki of the present invention has the advantage of being able to fill the nutritional portion by using oat powder because oats contain high protein content, essential amino acids, and water-soluble fiber. In addition, the rice cake for tteokbokki of the present invention does not deteriorate easily during storage and can be stored for a long time, and even if used after long-term frozen storage, there is very little change in taste, aroma, texture, etc. can be used in a variety of products.

It is a rice cake for tteokbokki made with cacao starch and oat flour.

The present invention will be described in detail based on the following examples. The terms, examples, etc. used in the present invention are merely exemplified to explain the present invention in more detail and help the understanding of those skilled in the art, and the scope of the present invention should not be construed as being limited thereto. Technical terms and scientific terms used in the present invention represent meanings commonly understood by those of ordinary skill in the art to which this invention belongs, unless otherwise defined. It relates to a rice cake composition for tteokbokki comprising The biggest feature of the present invention is the use of tapioca starch and oat flour as ingredients for rice cakes for tteokbokki. By using tapioca starch, elasticity, softness, and chewy texture can be imparted, and even after long-term frozen storage, Tteok for tteokbokki with very little change in taste, aroma, texture, etc. can be provided. In addition, by using oat powder, it is possible to provide healthy rice cakes for tteokbokki by filling nutrients that were lacking compared to existing rice cakes for tteokbokki. Cassava, which is the raw material of tapioca starch, is native to South America and is called yam depending on the region, and brown bulbs similar in thickness to sweet potatoes are eaten. Cassava is a plant high in carbohydrates, but contains trace amounts of cyanide-based toxic substances, making it more dangerous than potato sprouts. It is not good to eat raw food as it is, and it must be boiled or fried after soaking in water for a long time to remove toxicity. Toxic substances are mainly contained in the outer skin, so if you peel the skin, crush it, wash it well with water, precipitate it, and dry it, it becomes white tapioca starch. Cassava, also known as pork potato, has a very high content of alpha starch and is not difficult to cultivate, so the unit price of the product is much lower than that of other crops. Oats originated in Central Asia, and are now consumed more in the West than in Asia. In Korea, there were not many people looking for it because of its rough texture, but when Time magazine selected oats as one of the top 10 super foods, they began to pay attention, and domestic consumption and production are increasing. Russia is the largest producer, and only 5% of the world's production is used for food, and the remaining 95% is used for feed. Oats are mainly used for mixed rice, rice flour, oat bread, oatmeal, cereals and snacks, and horse feed. The composition preferably includes 15 to 80% by weight of tapioca starch, 10 to 30% by weight of oat powder, 1 to 10% by weight of salt, and 10 to 40% by weight of purified water. The content of tapioca starch is 15 to 80% by weight. It is preferably, more preferably 30 to 70% by weight, more preferably 40 to 65% by weight. If the content of tapioca starch is less than 15% by weight, the elasticity, softness, and chewy texture of the rice cake are deteriorated, and if the content is greater than 80% by weight, a uniform dough cannot be formed and aging easily occurs during storage. Salt is a substance added to brighten the color of the prepared rice cake, enhance the taste, and prevent the propagation and decay of microorganisms, and the salt content is preferably 1 to 10% by weight. When the salt content satisfies the above numerical range, the prepared rice cake can express a chewy and chewy texture, and aging does not occur easily during frozen storage, so it can be stored for a long time. The purified water serves to provide moisture necessary for the manufacture of rice cakes, and the content of the purified water is preferably 10 to 40% by weight, and when the content is less than 10% by weight, the aging of the prepared rice cakes proceeds rapidly, resulting in chewy and chewy It is impossible to express the texture, and if the content is greater than 40% by weight, it is difficult to form a dough, so it is not possible to form a uniform dough, and it is impossible to manufacture rice cake for tteokbokki with strength, hardness, chewy texture, etc. during molding. The composition of the present invention may further include modified tapioca starch modified by oxidation, acid treatment, dextrinization, acetic acid treatment, crosslinking, esterification, or etherification of tapioca starch. The modified tapioca starch is used to inhibit aging, improve adhesion, improve viscosity, and improve stability, and is preferably used in an amount of 10 to 50 parts by weight based on 100 parts by weight of tapioca starch. When the content of the modified tapioca starch satisfies the above numerical range, the stability and processability of the dough are improved, and the prepared rice cake can maintain a chewy and chewy texture for a long time without aging. In addition, the total content of the tapioca starch and modified tapioca starch is preferably 15 to 80% by weight, more preferably 30 to 70% by weight, and even more preferably 40 to 65% by weight, based on the total composition. When the total content of the tapioca starch and the modified tapioca starch satisfies the above numerical range, the prepared rice cake can express a chewy and chewy texture, and aging does not occur easily during frozen storage, so it can be stored for a long period of time. The oat powder of the composition of the present invention imparts a coloring effect and contains protein, essential amino acids, etc., so it can fill the nutritional part. The content of oat powder is preferably 10 to 30% by weight. When the content of oat powder satisfies the above numerical range, the prepared rice cake can express a chewy and chewy texture, and it is possible to store for a long period of time because aging does not occur easily during frozen storage. The rice cake composition for tteokbokki of the present invention may further include at least one starch selected from corn starch, rice starch, potato starch, taro starch, sweet potato starch, wheat starch, barley starch, taro starch, coconut starch, and wheat starch. The starch serves to prevent aging of the rice cake and to prevent cracking of the surface of the rice cake or deterioration in texture after thawing, and is preferably used in an amount of 5 to 20 parts by weight based on 100 parts by weight of tapioca starch. When the content of the added starch satisfies the above numerical range, aging does not occur easily during storage, so the shelf life can be increased, and the chewy and chewy texture of the prepared rice cake can be maintained for a long time. In addition, the composition of the present invention is oxidized, acid-treated, dextrinized, acetic acid at least one starch selected from corn starch, rice starch, potato starch, taro starch, sweet potato starch, wheat starch, barley starch, taro starch, coconut starch and wheat starch Modified starch modified by treatment, crosslinking, esterification or etherification may be further included. The modified starch is used to inhibit aging, improve adhesiveness, improve viscosity, and improve stability, and is preferably used in an amount of 1 to 10 parts by weight based on 100 parts by weight of tapioca starch. When the content of the modified starch satisfies the above numerical range, the stability and processability of the dough are improved, and the prepared rice cake can maintain a chewy and chewy texture for a long time without aging. The composition of the present invention includes tapioca starch, modified tapioca starch, Starch and modified starch may be included at the same time. As a preferred example of the present invention, tapioca starch; modified tapioca starch; at least one starch selected from corn starch, rice starch, potato starch, taro starch, sweet potato starch, wheat starch, barley starch, taro starch, coconut starch, and wheat starch; and modified starch may be used in a weight ratio of 100:10 to 50:5 to 20:1 to 10, preferably in a weight ratio of 100:20 to 40:8 to 15:3 to 8. When the weight ratio satisfies the above numerical range, the thawing time after freezing is shortened, and the aging of starch is reduced, so that chewy and chewy texture can be maintained for a long time. The composition may further include rice flour or wheat flour, and the rice flour or wheat flour serves to improve the hardness and strength of the rice cake, and the preferred content is 1 to 10% by weight. If the content is less than 1% by weight, the effect of increasing the hardness and strength of the rice cake is insignificant, and if the content is greater than 10% by weight, the chewy texture may be reduced and the taste, aroma, texture, etc. of the rice cake after thawing may be deteriorated. The grain size of the rice flour or wheat flour powder of the present invention is preferably 0.01 to 5 mm, more preferably 0.05 to 1 mm. When the particle diameter of the powder satisfies the above numerical range, processability is improved when mixed with tapioca starch and purified water to form a uniform dough, and the prepared rice cake can maintain a chewy and chewy texture for a long time. In addition, two types of powder having different particle diameters may be used simultaneously, and powder having a particle diameter of 0.01 to 0.1 mm and powder having a particle diameter of 0.5 to 2 mm may be mixed and used. Due to the use of powders of different particle sizes, processability is improved when tapioca starch, purified water, and rice flour or flour powder are mixed, and the texture of the prepared rice cake is also increased. The rice flour or wheat flour powder of the present invention is preferably coated with at least one coating agent selected from tapioca starch, cellulose, chitosan, curdlan, guar gum, xanthan gum and gum arabic. By using the coating powder, processability and bonding properties can be improved when mixed with tapioca starch to produce a uniform dough, and the prepared rice cake can maintain chewy and chewy texture for a long time without aging. The thickness of the coating can be appropriately adjusted by changing the content ratio of the coating agent and the powder, and it is preferable to use 1 to 20 parts by weight of the coating agent based on 100 parts by weight of rice flour or flour powder. As a coating method, there is a method of immersing a powder of a certain size in a coating solution, a method of spraying and coating the powder on the coating solution, and the like. In order to improve processability and mouthfeel, coated powder coated with a coating agent and uncoated powder may be used simultaneously. In addition, the present invention comprises the steps of preparing a rice cake composition for tteokbokki by mixing and kneading a mixture containing tapioca starch, modified tapioca starch, salt and purified water; steaming the composition; Molding the steamed composition to prepare rice cakes for tteokbokki; And rapid cooling and packaging of the prepared rice cake, followed by freezing storage, wherein the total content of the tapioca starch and modified tapioca starch is 15 to 80% by weight. The steaming step is a step of steaming the rice cake composition under high temperature steam, preferably by steaming at 80 to 130 ° C. for 10 to 60 minutes to prepare a steamed composition. After preparing the steamed composition into rice cakes for tteokbokki using a rice cake molding machine, it is cut to a certain length. The rice cake cut to a certain length is rapidly cooled to a low temperature and stored frozen at the same time as packaging. The rice cake for tteokbokki of the present invention does not easily deteriorate during storage and can be stored for a long period of time, and even if used after long-term frozen storage, the change in taste, aroma, and texture is very small. Can be used in a variety of products.

Rice cake for tteokbokki made with tapioca starch and oat flour

Claims (6)

A rice cake composition for tteokbokki comprising tapioca starch, oat powder, salt and purified water. The rice cake composition for tteokbokki according to claim 1, further comprising modified tapioca starch. The rice cake composition for tteokbokki according to claim 2, wherein the modified tapioca starch is modified by oxidation, acid treatment dextrinization, acetic acid treatment, crosslinking, esterification or etherification of tapioca starch. The rice cake composition for tteokbokki according to claim 2, wherein the total content of tapioca starch and modified tapioca starch is 15 to 80% by weight. Preparing a rice cake composition for tteokbokki by mixing and kneading a mixture containing tapioca starch, modified tapioca starch, oat powder, salt and purified water; Steaming the composition; Molding the steamed composition to prepare rice cake for tteokbokki doing; and packaging the prepared rice cake and storing it in a refrigerator, wherein the total content of the tapioca starch and modified tapioca starch is 15 to 80% by weight and the total content of oat powder is 10 to 30% by weight. For tteokbokki, characterized in that How to make rice cake. Rice cake for tteokbokki prepared from the rice cake composition for tteokbokki of claim 1

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