KR20230060009A - Manufacturing method for non-hardening rice cake applicable to high-temperature dough - Google Patents
Manufacturing method for non-hardening rice cake applicable to high-temperature dough Download PDFInfo
- Publication number
- KR20230060009A KR20230060009A KR1020210144182A KR20210144182A KR20230060009A KR 20230060009 A KR20230060009 A KR 20230060009A KR 1020210144182 A KR1020210144182 A KR 1020210144182A KR 20210144182 A KR20210144182 A KR 20210144182A KR 20230060009 A KR20230060009 A KR 20230060009A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- rice cake
- weight
- dough
- flour
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 136
- 235000009566 rice Nutrition 0.000 title claims abstract description 136
- 238000004519 manufacturing process Methods 0.000 title claims description 30
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 135
- 238000010025 steaming Methods 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 229920002472 Starch Polymers 0.000 claims description 13
- 238000004080 punching Methods 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 238000010924 continuous production Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 3
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 229920001592 potato starch Polymers 0.000 description 7
- 235000012907 honey Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 230000035606 childbirth Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 떡 제조방법에 관한 것으로, 구체적으로는 고온 반죽에 적용 가능하고 상온에서 보관하여도 굳지 않는 떡의 제조방법에 관한 것이다.The present invention relates to a method for producing rice cakes, and more specifically, to a method for producing rice cakes that are applicable to high-temperature dough and do not harden even when stored at room temperature.
일반적으로 떡은 곡식의 가루를 찌거나 익힌 뒤 모양을 빚어 먹는 음식으로 주로 찹쌀이나 멥쌀이 사용된다. 쌀을 주식으로 하는 동아시아와 동남아시아 지역에서 발달했으며 첨가되는 곡물과 재료, 만드는 방법, 빚는 모양에 따라 다양한 종류가 있다.In general, rice cake is a food that is shaped after steaming or cooking grain powder, and mainly glutinous or non-glutinous rice is used. It developed in East Asia and Southeast Asia, where rice is the staple food, and there are various types depending on the grains and ingredients added, the method of making, and the shape of the shape.
떡은 대개 곡식을 가루로 빻아서 축축하게 습기가 있는 것을 그대로 시루에 안쳐서 찌거나, 물을 섞어 반죽을 한 후 빚어서 찌거나 삶으며, 번철에 기름을 두르고 지져서 익히기도 한다. 인절미나 흰떡은 떡을 찐 후 안반에 놓고 떡메로 쳐서 만든다. 주로 점성이 강한 찹쌀이나 멥쌀을 사용하며, 밀ㅇ보리ㅇ감자 전분 등을 이용하기도 한다. 그리고 지방이나 계절에 따라서 특색이 있는 견과류 등을 혼합 또는 첨가한다.Rice cakes are usually ground into powder and steamed in a steamer while still moist, or mixed with water to make dough, then steamed or boiled, and sometimes fried with oil on a griddle. Injeolmi or white rice cakes are made by steaming rice cakes, placing them on a platter and hitting them with a rice cake batter. Mainly, glutinous rice or non-glutinous rice with strong viscosity is used, and wheat, barley, and potato starch are also used. And depending on the fat or season, nuts with characteristics are mixed or added.
이러한 떡은 한국에서 떡은 관혼상제의 의식 때에는 물론, 철에 따른 명절, 출산에 따르는 아기의 백일이나 돌, 또는 생일, 회갑, 그 밖의 잔치에는 빼놓을 수 없는 음식이다.In Korea, rice cake is an indispensable food for ceremonial occasions, seasonal holidays, baby's 100th day or first birthday following childbirth, birthdays, 60th birthday, and other feasts.
떡은 주성분은 골물인데, 곡물을 구성하는 주요 성분인 전분은 상온에서 오랜 기간 방치될 경우 전분 분자들이 수소 결합을 통해 서로 결합함으로써, 부분적으로 결정성 구조를 형성하고, 전분의 수소 결합 형성으로 인해 전분에 존재하고 있던 물이 밖으로 빠져나가서 전분으로 이루어진 떡은 딱딱하게 굳어지게 된다. 전분으로 이루어진 떡이 굳어지는 여러 요인 중에는 전분의 종류, 전분 내 아밀로스와 아밀로펙틴의 조성, 저장온도, pH, 수분 함량 등의 물리적, 화학적 조건뿐만 아니라 각종 첨가물도 영향을 미친다.The main component of rice cake is bone marrow. When starch, the main component of grain, is left at room temperature for a long period of time, starch molecules combine with each other through hydrogen bonds to form a partially crystalline structure, and due to the formation of hydrogen bonds in starch, The water present in the starch is drained out, and the rice cake made of starch hardens. Among the various factors that harden rice cakes made of starch, various additives as well as physical and chemical conditions such as the type of starch, the composition of amylose and amylopectin in starch, storage temperature, pH, and moisture content affect.
따라서, 트레할로스, 계면활성제, 유화제, 올리고당, 생전분 당화형 아밀라제를 첨가하여 전분으로 이루어진 떡이 굳어지는 것을 억제하려는 시도가 많이 이루어졌으나, 주로 첨가제, 보존제 등에 의한 방법이 대부분이어서 식품 첨가물을 전혀 함유하지 않고도 식감이 우수하고, 저장기간이 향상되어 오랫동안 상온에서 굳지 않는 떡의 개발이 필요한 실정이었다.Therefore, many attempts have been made to suppress the hardening of rice cakes made of starch by adding trehalose, surfactants, emulsifiers, oligosaccharides, and raw starch saccharified amylase, but most of the methods using additives and preservatives have been used, so no food additives are contained. It was necessary to develop rice cakes that do not harden at room temperature for a long time because they have excellent texture and improved storage period without being cooked.
굳지 않는 떡을 만들기 위한 많은 연구가 있었으나 그 기술을 적용하기 위해서는 만들어진 떡 반죽을 냉동을 하거나 펀칭 후 재가열을 해야하는 복잡한 과정을 거치거나 떡 반죽의 온도를 낮추기 위해서 냉각 시간을 가져야 하니 제조시간이 길어져서 생산성과 떨어지고 현장 적용이 어렵고 생산비용이 높아지는 문제가 있었다. 이러한 문제를 해결하고, 생산성이 높고 안정적이고 효율적인 굳지 않은 떡 제조를 할 수 있도록 한다.There have been many studies on making rice cakes that do not harden, but in order to apply the technology, the manufacturing time is long because the dough must be frozen or reheated after punching, or cooling time must be taken to lower the temperature of the dough. There was a problem that productivity was low, field application was difficult, and production cost was high. It solves these problems and enables high productivity, stable and efficient non-hardened rice cake manufacturing.
상기와 같은 문제점을 해결하기 위해 본 발명은 상온에서 저장해도 굳지 않으면서도 제조 공정이 축소시켜 생산성 및 효율성이 높고 안정적인, 떡 제조방법을 제공하고자 한다.In order to solve the above problems, the present invention is to provide a method for producing rice cakes that is stable and high in productivity and efficiency by reducing the manufacturing process without hardening even when stored at room temperature.
또한, 상기 방법에 의해 제조된 굳지 않는 떡을 제공하고자 한다.In addition, it is intended to provide a non-hardened rice cake prepared by the above method.
상기와 같은 목적을 달성하기 위해 본 발명은 하기의 단계를 포함하는 떡 제조방법을 제공한다:In order to achieve the above object, the present invention provides a rice cake manufacturing method comprising the following steps:
1단계 : 쌀 수침 및 물기 제거 단계;Step 1: soaking rice and removing water;
2단계 : 쌀 분쇄 단계;Step 2: Grinding rice;
3단계 : 떡 증숙 단계;Step 3: Rice cake steaming step;
4단계 : 펀칭하는 단계;Step 4: Punching;
5단계 : 성형 단계.Step 5: Molding step.
상기 1단계는 쌀을 수침하고, 수침된 쌀의 물기를 제거 단계이며 쌀을 세척 후 침지하여 6시간~10시간 불리고 이후 물기를 제거하는 단계이다. 이 단계에서 사용되는 쌀은 멥쌀, 찹쌀 등일 수 있으나, 특정 쌀에 제한되는 것은 아니다.The first step is a step of soaking the rice and removing water from the soaked rice, washing the rice, soaking it for 6 to 10 hours, and then removing the water. Rice used in this step may be non-glutinous rice, glutinous rice, etc., but is not limited to specific rice.
상기 2단계는 1단계에서 수침 및 물기가 제거된 멥쌀을 분쇄하는 단계로, 쌀을 건지고 물을 첨가하여 분쇄하는 단계이다. 구체적으로는 멥쌀을 계량한 후 소금을 넣어 1차 분쇄하고, 이후 물을 첨가하여 2차 분쇄하는 단계이다. 이때, 물은 쌀 100 중량부 대비 20 내지 25 중량부를 첨가한다. 물이 상기 범위 중량 미만인 경우 떡을 제조하는데 충분한 수분이 제공되지 않아 펀칭이 어려워지고, 25 중량부를 초과되는 경우 이후 반죽이 질어짐으로 떡을 성형하는데 어려움이 발생된다. 상기 분쇄단계는 필요에 따라 1회 이상 반복할 수 있다.The second step is a step of pulverizing the nonglutinous rice from which the water was soaked and drained in the first step, and is a step of pulverizing the rice by removing the rice and adding water. Specifically, it is a step of weighing nonglutinous rice, adding salt to the first grinding, and then adding water to the second grinding. At this time, water is added in an amount of 20 to 25 parts by weight based on 100 parts by weight of rice. If the water is less than the above range by weight, punching is difficult because sufficient moisture is not provided to prepare rice cakes, and if it exceeds 25 parts by weight, difficulties arise in forming rice cakes due to the dough becoming tough. The crushing step may be repeated one or more times as needed.
상기 3단계는 2단계에서 분쇄된 메쌀, 찹쌀 등의 재료를 증숙시켜 반죽을 제조하는 단계로, 상기 재료들을 시루에 얹어 20~30분간 증숙시키는 단계이다. 증숙 시간이 상기 시간 미만이면 쌀이 제대로 익지 않을 수 있고, 증숙 시간이 상기 시간을 초과하는 경우 수분이 너무 많아져 이후 제조 공정이 어려워질 수 있다.The third step is a step of preparing a dough by steaming the ingredients such as glutinous rice and glutinous rice ground in the second step, and steaming the ingredients for 20 to 30 minutes by putting the ingredients on a steamer. If the steaming time is less than the above time, the rice may not be properly cooked, and if the steaming time exceeds the above time, the moisture content may increase, making subsequent manufacturing processes difficult.
상기 4단계는 증숙된 떡 반죽을 펀칭하는 단계로, 증숙된 떡 반죽을 펀칭기에 넣고 떡가루를 첨가하여 3 내지 10분, 바람직하게는 5 내지 7분간 반죽을 펀칭하는 단계이다. 상기 떡가루는 반죽 전체 중량 대비 0.1 중량부 내지 3 중량부, 바람직하게는 0.5 중량부 내지 2 중량부 투입할 수 있다. 떡가루를 상기 범위 미만으로 투입하는 경우, 최종적으로 제조된 떡을 상온에서 보관하였을 때 굳을 수 있고, 상기 범위를 초과하는 경우에는 시감이 저하될 수 있다. Step 4 is a step of punching the steamed rice cake dough, which is a step of putting the steamed rice cake dough into a punching machine, adding rice cake flour, and punching the dough for 3 to 10 minutes, preferably 5 to 7 minutes. The rice cake flour may be added in an amount of 0.1 to 3 parts by weight, preferably 0.5 to 2 parts by weight, based on the total weight of the dough. When the rice flour is added below the above range, the finally prepared rice cake may be hardened when stored at room temperature, and when the above range is exceeded, the visual sensation may be deteriorated.
또한, 상기 떡가루는 떡가루 전체 100 중량부 대비 쌀가루 90 내지 97중량부, 바람직하게는 95 내지 97중량부를 포함할 수 있고, 쌀가루 외에 전분 1 내지 3 중량부를 포함하며, 추가적으로 귀리가루를 0.1 내지 2 중량부 더 포함할 수 있다.In addition, the rice flour may include 90 to 97 parts by weight of rice flour, preferably 95 to 97 parts by weight, based on 100 parts by weight of the total rice flour, and 1 to 3 parts by weight of starch in addition to rice flour, and additionally 0.1 to 2 parts by weight of oat flour may contain more.
상기 쌀가루는 제한되는 것은 아니나 바람직하게는 호화된 쌀가루 일 수 있다. 호화된 쌀가루는 단밸질 분해효소를 이용하여 제조하거나 발효시켜 제조한 것을 사용할 수 있고 또는 시판되는 호화 쌀가루를 이용할 수 있다. The rice flour may be preferably, but not limited to, luxury rice flour. Gelatinized rice flour may be prepared using a protein degrading enzyme or prepared by fermentation, or commercially available luxury rice flour may be used.
상기 전분은 예로 감자전분, 고구마 전분, 옥수수 전분 등을 포함하나 이에 제한되는 것은 아니다.Examples of the starch include, but are not limited to, potato starch, sweet potato starch, corn starch, and the like.
본 발명의 일 실시예에서 상기 떡가루는 호화쌀가루 96 중량부, 감자전분 1중량부, 고구마전분 1중량부, 옥수수전분 1중량부, 귀리가루 1중량부를 혼합하여 제조된 것을 사용할 수 있다.In one embodiment of the present invention, the rice cake flour may be prepared by mixing 96 parts by weight of luxury rice flour, 1 part by weight of potato starch, 1 part by weight of sweet potato starch, 1 part by weight of corn starch, and 1 part by weight of oat flour.
일반적으로 펀칭 단계에서는 떡 반죽을 식힌 후 펀칭하고 성형을 위해 식힌 떡 반죽을 재가열하는 기존의 제조방법은 제조시간이 길어지고, 식은 떡 반죽으로 성형할 경우 설탕입자가 녹지 않아 식감이 저하될 수 있으나 본 발명에서는 고온(70 내지 90℃)에서 반죽을 성형하기 위해 반죽을 식히지 않은 상태에서 바로 펀칭을 진행한다. In general, in the punching step, the conventional manufacturing method in which the rice cake dough is cooled and then punched and the cooled rice cake dough is reheated for molding takes a long manufacturing time, and when formed with cooled rice cake dough, the sugar particles do not melt and the texture may deteriorate. In the present invention, in order to form the dough at a high temperature (70 to 90 ° C.), punching is performed immediately without cooling the dough.
상기 5단계는 펀칭된 반죽을 성형하는 단계로, 완성된 떡 반죽을 꺼내서 압출방식으로 꿀떡, 절편, 바람떡, 가래떡 등으로 성형한다.Step 5 is a step of forming the punched dough, and the finished rice cake dough is taken out and molded into honey rice cake, section, wind rice cake, bar rice cake, etc. by extrusion method.
본 발명에 따른 떡 제조방법은 상기 단계 이외에 추가적으로 냉동 보관 단계; 포장 단계를 더 포함할 수 있다.Rice cake manufacturing method according to the present invention further includes a frozen storage step in addition to the above step; A packaging step may be further included.
상기 냉동 보관은 영하 20~30℃에서 20 내지 24 시간 동안 보관할 수 있다. 냉동 보관 공정을 거치지 않는 상태에서 상온에서 보관되면 꿀떡은 식감이 저하되고 굳는 현상이 발생하여 그 효과가 현저히 떨어지게 된다.The frozen storage may be stored for 20 to 24 hours at -20 to 30 ° C. If it is stored at room temperature without going through the freezing storage process, the texture of the honey rice cake is reduced and the effect is significantly reduced due to a hardening phenomenon.
본 발명은 떡 제조방법에 관한 것으로, 구체적으로는 고온 반죽에 적용 가능하고, 상온에서 보관하여도 굳지 않는 떡의 제조방법 및 상기 방법에 의해 제조된 굳지 않는 떡을 제공할 수 있다. 본 발명에 따르면 기존 기술들과는 다르게 증숙 후 식히는 시간이 필요 없어서 제조시간이 짧아서 생산성이 높고 연속공정에서 효율성을 극대화시킬 수 있는 장점이 있다. The present invention relates to a method for producing rice cake, and specifically, it is possible to provide a method for producing rice cake that is applicable to high-temperature dough and does not harden even when stored at room temperature, and a rice cake that does not harden by the method. According to the present invention, unlike conventional technologies, there is no need to cool down after steaming, so the manufacturing time is short, so productivity is high and efficiency can be maximized in a continuous process.
또한, 떡 제조 시 고온에 적용할 수 있는 기술로써 선행기술이 가진 위험요인인 떡 반죽의 냉각 온도를 제대로 측정하지 못하고 제조 시 발생할 수 있는 제품의 굳음 현상을 방지할 수 있고, 화학 첨가제를 별도로 사용하지 않기 때문에 섭취 시의 안전성도 확보할 수 있는 장점이 있다.In addition, as a technology that can be applied to high temperatures during rice cake manufacturing, it is possible to prevent hardening of products that may occur during manufacturing without properly measuring the cooling temperature of rice cake dough, which is a risk factor of prior art, and chemical additives are separately used Since it does not, it has the advantage of ensuring safety when ingested.
도 1은 본 발명에 따른 떡 제조방법의 제조 공정도를 도시한 것이다.1 shows a manufacturing process diagram of a rice cake manufacturing method according to the present invention.
이하, 본 발명을 실시예 및 실험예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by examples and experimental examples.
단, 하기 실시예 및 실험예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 실험예에 한정되는 것은 아니다.However, the following Examples and Experimental Examples are only to illustrate the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.
<실시예> 본 발명에 따른 떡 제조<Example> Rice cake manufacturing according to the present invention
멥쌀과 찹쌀을 각각 500g 준비하여 세척하고, 침지하여 6시간~10시간 동안 불렸다. 이후 쌀을 건지고 계량한 후 소금을 8g 넣어 1차 분쇄하고 쌀 중량의 20%의 물을 첨가하여 2차 분쇄하였다. 이후 분쇄된 쌀을 시루에 얹어 20~30분 증숙시키고, 쪄진 떡 반죽을 펀칭기에 넣고 떡가루를 8g 넣어 5 내지 7분간 펀칭하였다. 이때 사용된 쌀가루는 호화쌀가루 96중량%, 감자전분 1중량%, 고구마전분 1중량%, 옥수수전분 1중량%, 귀리가루 1중량%가 혼합된 것을 사용하였다. 펀칭된 떡 반죽을 꺼내서 압출방식으로 떡을 성형하였다. 500 g of non-glutinous rice and glutinous rice were prepared, washed, soaked, and soaked for 6 to 10 hours. Thereafter, the rice was removed and weighed, and 8 g of salt was added thereto, and the first grinding was performed, and the second grinding was performed by adding water of 20% of the weight of the rice. Then, the pulverized rice was put on a steamer and steamed for 20 to 30 minutes, and the steamed rice cake dough was put into a punching machine, and 8g of rice cake powder was added and punched for 5 to 7 minutes. The rice flour used at this time was a mixture of 96% by weight of luxury rice flour, 1% by weight of potato starch, 1% by weight of sweet potato starch, 1% by weight of corn starch, and 1% by weight of oat flour. The punched rice cake dough was taken out and molded into rice cakes by extrusion method.
<실험예 1> 물 첨가량에 따른 떡의 물성 변화 평가<Experimental Example 1> Evaluation of physical property change of rice cake according to water addition amount
본 발명에 따라 떡을 제조할 때, 2단계에서의 물 첨가량에 따라 떡의 물성이 어떻게 변화하는지를 평가하였다. 제조방법은 실시예와 동일하되, 첨가하는 물 양을 달리하여 제조하였으며, 사용된 재료 배합비와 제조 공정은 하기 표 1과 같다.When preparing rice cakes according to the present invention, how the physical properties of rice cakes change according to the amount of water added in the second step was evaluated. The manufacturing method is the same as in Example, but it was prepared by varying the amount of water added, and the material mixing ratio and manufacturing process used are shown in Table 1 below.
실험 결과, 쌀가루 대비 물 첨가량이 20 중량부 미만인 경우 떡을 제조하는데 충분한 물이 제공되지 않는 상태여서 떡이 굳기 쉽고, 25 중량부를 초과하는 경우 이후 반죽이 질어짐으로 떡 성형에 어려움이 발생되었음을 확인하였다.As a result of the experiment, when the amount of water added to rice flour was less than 20 parts by weight, sufficient water was not provided to make rice cakes, so the rice cakes were easy to harden. did
<실험예 2> 떡가루 첨가량에 따른 떡의 물성 변화 평가<Experimental Example 2> Evaluation of physical property change of rice cake according to the amount of rice cake powder added
본 발명에 따라 떡을 제조할 때, 떡가루의 첨가량에 따른 떡의 물성을 평가하였다. 제조방법은 실시예와 동일하되, 첨가하는 떡가루의 함량을 달리하여 제조하였으며, 사용된 재료 배합비와 제조 공정은 하기 표 2와 같다.When preparing rice cakes according to the present invention, the physical properties of rice cakes were evaluated according to the amount of rice cake flour added. The manufacturing method is the same as in Example, but it was prepared by varying the content of rice cake flour to be added, and the material mixing ratio and manufacturing process used are shown in Table 2 below.
실험 결과 쌀가루 대비 떡가루 첨가량이 0.5중량부 미만인 경우 떡이 굳기 쉽고, 2중량부를 초과하는 경우 이후 반죽이 질어짐으로 떡 성형에 어려움이 발생되었음을 확인하였다.As a result of the experiment, it was confirmed that when the amount of rice flour added to rice flour was less than 0.5 parts by weight, the rice cake was easy to harden, and when it exceeded 2 parts by weight, the dough became tough and there was difficulty in forming the rice cake.
<실험예 3> 보관 조건에 따른 떡의 식감 변화 평가<Experimental Example 3> Evaluation of texture change of rice cake according to storage conditions
본 발명에 따라 떡을 제조한 이후, 떡의 보관 조건에 따른 식감을 평가하였다. 제조방법은 실시예와 동일하되, 첨가하는 떡가루의 함량을 달리하여 제조하였으며, 사용된 재료 배합비와 제조 공정은 하기 표 3와 같다.After preparing the rice cake according to the present invention, the texture of the rice cake was evaluated according to the storage conditions. The manufacturing method is the same as in Example, but it was prepared by varying the content of rice cake flour to be added, and the material mixing ratio and manufacturing process used are shown in Table 3 below.
24시간normal temperature
24 hours
상온 2시간After 22 hours at 0 degrees
room temperature 2 hours
상온 2시간-10 degrees after 22 hours
room temperature 2 hours
상온 2시간-20 degrees after 22 hours
room temperature 2 hours
상온 2시간-30 degrees after 22 hours
room temperature 2 hours
실험 결과, 꿀떡 제조 후 냉동보관 후 해동해서 섭취할 시 본연의 꿀떡의 식감을 느낄 수 있었으나, 냉동 과정없이 상온에 보관하는 길어질수록 반죽이 점성이 증가하여 식감이 현저히 떨어졌음을 확인하였다.As a result of the experiment, it was confirmed that the texture of the original honey rice cake was felt when thawing and consuming after making honey rice cake, but the viscosity of the dough increased and the texture significantly decreased as the dough was stored at room temperature for a long time without a freezing process.
Claims (5)
1단계에서 물기가 제거된 쌀을 분쇄하는 2단계;
2단계에서 분쇄된 쌀을 20 내지 30분간 증숙시켜 반죽을 제조하는 3단계;
3단계에서 증숙된 반죽에 떡가루를 첨가하여 5 내지 7분간 펀칭하는 4단계;
4단계에서 펀칭된 쌀을 성형하여 떡을 만드는 5단계;
를 포함하는 굳지 않는 떡의 제조 방법.A first step of soaking rice for 6 to 10 hours and removing water;
A second step of grinding the rice drained from the first step;
A third step of preparing dough by steaming the rice pulverized in step 2 for 20 to 30 minutes;
Step 4 of punching for 5 to 7 minutes by adding rice cake flour to the dough steamed in Step 3;
Step 5 of making rice cakes by molding the rice punched in Step 4;
Method for producing non-hardened rice cakes comprising a.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210144182A KR20230060009A (en) | 2021-10-27 | 2021-10-27 | Manufacturing method for non-hardening rice cake applicable to high-temperature dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210144182A KR20230060009A (en) | 2021-10-27 | 2021-10-27 | Manufacturing method for non-hardening rice cake applicable to high-temperature dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20230060009A true KR20230060009A (en) | 2023-05-04 |
Family
ID=86380060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210144182A KR20230060009A (en) | 2021-10-27 | 2021-10-27 | Manufacturing method for non-hardening rice cake applicable to high-temperature dough |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20230060009A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101099619B1 (en) | 2010-02-05 | 2011-12-28 | 대한민국 | Method for producing not-hardened rice cake and rice cake produced by the same |
| KR101213186B1 (en) | 2012-08-06 | 2012-12-18 | 주식회사 동방 | Method for manufacturing longtime storage rice cakes |
-
2021
- 2021-10-27 KR KR1020210144182A patent/KR20230060009A/en not_active Application Discontinuation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101099619B1 (en) | 2010-02-05 | 2011-12-28 | 대한민국 | Method for producing not-hardened rice cake and rice cake produced by the same |
| KR101213186B1 (en) | 2012-08-06 | 2012-12-18 | 주식회사 동방 | Method for manufacturing longtime storage rice cakes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101099619B1 (en) | Method for producing not-hardened rice cake and rice cake produced by the same | |
| KR101288505B1 (en) | Method for producing not-hardened waxy rice cake and waxy rice cake produced by the same | |
| KR100774535B1 (en) | Manufacturing Method of Premix for Ready-to-eat Rice Cake Using Electronic Range | |
| KR100940034B1 (en) | Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof | |
| KR101332580B1 (en) | Method for producing rice cake paste capable of longtime storage and rice cake paste produced by the same method | |
| KR101834044B1 (en) | Nonglutinous rice cake with synurus deltoides and method for manufacturing the same | |
| CN104686935A (en) | Anti-retrogradation germinated brown rice cake and production method thereof | |
| KR20090044064A (en) | Barley noodles and process for preparing the same | |
| KR20170024993A (en) | Substances which inhibit starch retrogradation of rice and rice-cake and manufacturing method thereof | |
| KR20110033341A (en) | Method for manufacturing walnet cake containing rice flour | |
| KR101834045B1 (en) | Glutinous rice cake with synurus deltoides and method for manufacturing the same | |
| KR101920686B1 (en) | A method for producing not hardened Bean Paste Rice Cake or Honey Rice Cake | |
| KR20200008284A (en) | A preparing method of rice cake for inhibition aging and rice cake prepared therefrom | |
| KR102495746B1 (en) | Manufacturing method of not-hardened rice cake | |
| KR20230060009A (en) | Manufacturing method for non-hardening rice cake applicable to high-temperature dough | |
| JP5696998B2 (en) | Mixed powder for rice cake food | |
| KR20090017734A (en) | Cookeys using rice powder and method of manufacturing thereof | |
| JPH0928297A (en) | Hardening accelerator for rice cake confectionery and production of rice cake confectionery | |
| KR101362801B1 (en) | Rice cake containg starch and method of manufacturing the same | |
| KR102126074B1 (en) | Method for Preparing Semi Manufactured Corn Dough | |
| KR102675236B1 (en) | Manufacturing method of rice cake with excellent storage stability and sensory properties | |
| KR20130074056A (en) | Manufacturing method for edible clay and edible clay manufactured by the method | |
| CN112826026A (en) | Freeze-dried dough sheet product containing plant carbon black and preparation method thereof | |
| KR102575392B1 (en) | the preparation method of the rice cake which does not harden | |
| KR102599992B1 (en) | Potato tteok prepared by the method and a method of producing potato tteok that do not harden |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |