KR20240034278A - A manufacturing method for rice-cake extended to date of expiration - Google Patents

Abstract

The present invention relates to a method for manufacturing extruded rice cakes that can extend the shelf life, which includes 86 to 90% by weight of fine powder, 7 to 11% by weight of trehalose, 1 to 3% by weight of salt, and 1 to 3% by weight of olive oil. %, a fine powder mixing step of mixing 0.5 to 2% by weight of acidulant; In the fine mixing step, the mixed materials are steamed in a steamer at over 95°C for about 10 minutes, and the steamed product is put into a punching machine, kneaded, and then put into an extruder and cut into diameter and length according to the purpose to form rice cakes. forming step; In order to lower the product temperature of the molded rice cake noodles prepared during the steaming and molding stage, the product temperature of the rice cake noodles is passed through a chiller process, which is a rapid cooler, to 5 ~ 15 ℃, and the rice cake noodles are maintained at 5 ~ 15 ℃ in a refrigerated drying room for 24 hours. After resting for a while, the rice cakes are placed in an okchigi and cut into rice cakes or tteokbokki rice cakes of a certain size, and a cooling and cutting step of removing moisture from the surface of the rice cakes through a resting process in a refrigerated drying room to prevent the rice cakes from sticking to each other; The rice cakes or tteokbokki rice cakes prepared through the cooling and cutting stages are moved through a hydrothermal sterilizer line, and the surface of the rice cakes is irradiated with ultraviolet rays with a wavelength of 200 to 240 nm for primary UV sterilization. The rice cakes that have gone through the primary UV sterilization stage are then sterilized. A packaging and sterilization step of secondary sterilization with alcohol, tertiary UV sterilization by irradiating the surface of the rice cake with ultraviolet rays with a wavelength of 200 to 280 nm while moving for packaging, and then packaging according to the purpose and quantity; And the sterilized rice cake is cooled through a cooler to improve the preservation of the sterilized rice cake. After checking for foreign substances in the packaged rice cake through a metal detector, the weight of the packaged product is checked through a weight sorter and stored at room temperature. Post-processing steps are included.
Accordingly, the present invention controls the process of maximizing secondary contamination during grinding and microbial contamination due to an increase in surface area through mixing and coating of acidulants when molding extruded rice cakes by controlling pH, allowing storage at room temperature and long-term storage of more than 10 months. By manufacturing rice cakes or tteokbokki rice cakes, they can be stored at room temperature, making them easy to distribute for a long time and providing an effective effect for export.

Description

Extruded rice cake manufacturing method that can extend the shelf life {A manufacturing method for rice-cake extended to date of expiration}

The present invention relates to a method of manufacturing extruded rice cakes that can extend the shelf life. More specifically, the present invention relates to a method of manufacturing extruded rice cakes that have undergone steaming and molding processes using rice flour that has been washed, soaked, and washed all at once as the main raw material. By producing rice cakes or tteokbokki rice cakes without any processing, it prevents the moisture loss of the rice cakes due to drying, preserves the moisture of the rice cakes through rapid cooling, and includes a sterilization procedure through glycolic acid immersion for long-term preservation of the rice cakes. This relates to a method of manufacturing extruded rice cakes that can extend their shelf life.

In addition, in the present invention, an acidulant is mixed during the steaming and mixing process of rice cakes to suppress the texture of molded rice cakes and initial microorganisms, and when producing fine powder, rice, which is a raw material, is immersed in glycolic acid and water and sterilized to prevent aging of rice starch. It relates to a method of manufacturing extruded rice cakes that can extend the shelf life and improve the preservation of molded rice cakes due to the prevention and sterilization effect of Sirius bacteria present in rice.

Tteokbokki is a food that is cooked by adding red pepper paste, sugar, soy sauce, and various seasonings to rice cake. The main ingredient of Tteokbokki rice cake is starch from rice or wheat, and it is a food that contains most of the calories and carbohydrates, including sugar derived from other seasonings. Tteokbokki can be broadly classified into two types depending on its main ingredient. If rice is the main ingredient, it is called rice tteokbokki, and if wheat is the main ingredient, it is called wheat tteokbokki. These tteokbokki rice cakes are manufactured by steaming rice flour or wheat flour and then molding it into a round and long shape.

Garaetteok and Tteokbokki rice cake are traditionally manufactured by soaking rice and then grinding it, as well as using fine powder (rice flour) or wheat flour. The general manufacturing process is 'rice input and addition' as shown in Figure 1 attached. It is manufactured through the following process: storage => rice washing => rice soaking => rice grinding => mixing and steaming => forming and drying => cutting and packaging => weight and metal detection => shipping. Rice cakes manufactured in this way are distributed refrigerated and frozen and have a short shelf life of about 3 months or less.

In other words, tteokbokki rice cake is made with rice flour as the main ingredient, or by mixing rice flour and wheat flour, soaking it in water and pulverizing it. Put the crushed rice powder in a steam box and steam it, then put it in a rice cake maker and extrude it, and cut the extruded rice cake into specifications. It is manufactured by cooling.

Specifically, the existing method of manufacturing Tteokbokki rice cake is to put the powder obtained by grinding rice or wheat in a sieve and steam it, mold it into Tteokbokki rice cake, cool it in the refrigerator for more than 12 hours, package it, and distribute it in a refrigerated state for 30 days. Tteokbokki rice cakes manufactured using existing methods have the problem of spreading quickly during the manufacturing of Tteokbokki and making it difficult to store or distribute them at room temperature for a long period of time due to microbial contamination during cooling and packaging.

The problem that rice cakes for tteokbokki manufactured using conventional technology spread quickly is due to the aging of the starch contained in the rice cakes. Retrogradation of starch is when the gelatinization state of starch returns to a low-energy state during the storage period and changes to a crystallized state, causing the starch gel to harden and some water molecules between starch molecules to escape, causing phase separation (syneresis). This phenomenon reduces the storage safety of starchy foods and causes the quality of starchy foods to deteriorate due to their hard texture.

Tteokbokki rice cakes manufactured as above are stored refrigerated or retort sterilized with heat at 120℃ to extend the shelf life because if they contain a lot of moisture, microorganisms proliferate and spoil. However, the texture is poor and due to hardening, it can be stored for longer than 7 days. This is not working

In addition, the rice cake and tteokbokki rice cake are made by adding organic acid in the soaking process of grains (rice) to acidify the pH to a range of 3.5 to 5.5, and then pulverizing the rice that has gone through the soaking process, steaming it, and extruding it. A process of killing microorganisms is provided by mixing rice cakes for tteokbokki with organic acids and immersing them in cooling water with a pH of 2.8 to 6.8, or adding beta-amylase or isomaltooligosaccharide syrup to dough made by steaming rice flour. Alternatively, the process of immersing the rice cake produced in a rice cake maker in an emulsified maintenance solution and adding alcohol solution is further provided, or the produced rice cake is rapidly cooled to -18°C or lower for 2 to 3 hours and a deoxidizing material is added. The container is further processed to ensure long-term preservation by replacing carbon dioxide with nitrogen through a vacuum container gas filling machine and vacuum packaging the container.

Currently, in Korea, extruded rice cakes (Tteokbokki rice cakes and Tteokguk rice cakes) are distributed through a same-day delivery system and refrigerated or frozen distribution. Recently, by applying various shelf life extension technologies, Tteokbokki rice cakes with a shelf life of 3 to 4 months at room temperature are being sold on the market. It is being done.

However, the short shelf life essentially requires a refrigerated or frozen distribution environment when exporting overseas, which makes it difficult to export in large quantities to countries with limited refrigerated or frozen distribution facilities.

To overcome these problems, recently developed technologies exclude soaking of rice, which is a source of microbial contamination, and use rice flour by steaming, reducing microorganisms through acid soaking, and sterilizing through a heating process. However, most of the Extruded rice cakes are manufactured by going through a drying (cooling or aging) process after extrusion to harden the rice cakes to a state suitable for cutting, and then cutting them.

This drying process can be said to be a necessary process for cutting not only tteokbokki rice cakes, but also tteokguk rice cakes with a large surface area.

The reason for the short shelf life of rice cakes and tteokbokki rice cakes is not only the high moisture content of 45 to 48% of the rice cakes, but also the high initial bacterial count and an increase in the bacterial count due to contamination occurring during the process. In addition, rice cakes for tteokguk have a larger total surface area compared to other rice cakes such as tteokbokki rice cakes, and the contact area between the rice cakes is also larger, making it difficult to apply sterilization technology due to clumping, stickiness, and binding force with packaging materials during sterilization. .

During long-term storage or transportation of packaged rice cakes and tteokbokki rice cakes, the products are generally stored or transported stacked on top of each other. This creates a compressive force that increases the contact surface area between the flat rice cake and the packaging material, greatly increasing the adhesive strength that the rice cake previously had, causing a problem in which the degree of adhesion between the packaging material or the rice cakes becomes more severe.

Tteokbokki rice cakes manufactured as above are stored refrigerated or retort sterilized with heat at 120℃ to extend the shelf life because if they contain a lot of moisture, microorganisms proliferate and spoil. However, the texture is poor and due to hardening, it can be stored for longer than 7 days. This is not working.

Another method is to carry out the soaking process by adding organic acid to the grain (rice) to acidify the pH to a range of 3.5 to 5.5, crush the rice that has gone through the soaking process, steam it, and extrude it to make tteokbokki. A process of killing microorganisms is given by mixing rice cakes with organic acids and immersing them in cooling water with a pH of 2.8 to 6.8, or adding beta-amylase or isomaltooligosaccharide syrup to dough made by steaming rice flour. Alternatively, the rice cake produced in the manufacturing machine is immersed in an emulsification maintenance solution and an alcohol solution is added, or the rice cake produced is rapidly cooled to -18°C or lower for 2 to 3 hours and vacuumed in a container to which deoxidizing material is added. It is further processed to ensure long-term preservation by replacing carbon dioxide with nitrogen through a container gas filling machine and vacuum packaging it.

Therefore, the present applicant would like to propose a method of manufacturing godeulbaegi kimchi that uses godeulbaegi, dried radish, and salted anchovies to provide a texture that combines the flavor of salted anchovies while simultaneously feeling the bitter taste of dried radish and the chewiness of dried radish.

[Related technical literature]

1. Method of producing sliced rice cake storable for a long period in room temperature (Patent Registration No. 10-2392239)

2. METHOD OF PRODUCING SLICED RICE CAKE STORABLE FOR ALONG PERIOD IN NORMAL TEMPERATURE (Patent Registration No. 10-0854061)

The present invention was devised to solve the above problems, and its purpose is to use rice flour that has been washed, soaked, and washed in batches as the main raw material, and to add an acidulant during the steaming and mixing process to improve the texture and initial stage of the molded rice cake. It can suppress microorganisms, prevent aging of rice starch through sterilization by immersing raw material rice in glyconic acid and water when producing fine powder, and improve the preservation of molded rice cakes due to the sterilizing effect of Sirius bacteria present in rice. The goal is to provide a method for manufacturing extruded rice cakes that can extend the shelf life.

In addition, the present invention maintains the temperature of the surface of the molded extruded rice cake through a chiller process, which is a rapid cooling machine, and removes moisture from the surface of the rice cake when resting through refrigerated drying, thereby preventing the rice cakes from sticking to each other and using a UV sterilizer. The goal is to provide a method of manufacturing extruded rice cakes that can control microorganisms present on the surface of rice cakes through sterilization, thereby extending the shelf life to maintain preservation when stored at room temperature.

However, the objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the extruded rice cake manufacturing method that can extend the shelf life according to the embodiment of the present invention includes 86 to 90% by weight of fine powder, 7 to 11% by weight of trehalose, and 1 to 3% by weight of salt. , a fine powder mixing step of mixing 1 to 3% by weight of olive oil and 0.5 to 2% by weight of acidulant; In the fine mixing step, the mixed materials are steamed in a steamer at over 95°C for about 10 minutes, and the steamed product is put into a punching machine, kneaded, and then put into an extruder and cut into diameter and length according to the purpose to form rice cakes. forming step; In order to lower the product temperature of the molded rice cake noodles prepared during the steaming and molding stage, the product temperature of the rice cake noodles is passed through a chiller process, which is a rapid cooler, to 5 ~ 15 ℃, and the rice cake noodles are maintained at 5 ~ 15 ℃ in a refrigerated drying room for 24 hours. After resting for a while, the rice cakes are placed in an okchigi and cut into rice cakes or tteokbokki rice cakes of a certain size, and a cooling and cutting step of removing moisture from the surface of the rice cakes through a resting process in a refrigerated drying room to prevent the rice cakes from sticking to each other; The rice cakes or tteokbokki rice cakes prepared through the cooling and cutting stages are moved through a hydrothermal sterilizer line, and the surface of the rice cakes is irradiated with ultraviolet rays with a wavelength of 200 to 240 nm for primary UV sterilization. The rice cakes that have gone through the primary UV sterilization stage are then sterilized. A packaging and sterilization step of secondary sterilization with alcohol, tertiary UV sterilization by irradiating the surface of the rice cake with ultraviolet rays with a wavelength of 200 to 280 nm while moving for packaging, and then packaging according to use and quantity; And the sterilized rice cake is cooled through a cooler to improve the preservation of the sterilized rice cake. After checking for foreign substances in the packaged rice cake through a metal detector, the weight of the packaged product is checked through a weight sorter and stored at room temperature. It is characterized in that it includes a post-processing step.

In addition, in the fine pulverization and mixing steps of the extruded rice cake manufacturing method that can extend the shelf life according to an embodiment of the present invention, the fine powder is automatically washed by putting the selected rice into an automatic washing machine and then placed in a immersion tank filled with purified water and glycolic acid. It is transferred to and immersed for 1 to 1.5 hours, and after immersion, water is drained. The water content of the drained rice is adjusted to 40 to 45%, and the particle size is crushed to 100 mesh.

In addition, in the fine powder and mixing step of the extruded rice cake manufacturing method that can extend the shelf life according to an embodiment of the present invention, 87.82% by weight of fine powder, 8.46% by weight of trehalose, 1.51% by weight of salt, 1.19% by weight of olive oil, and acidulant It consists of 1.02% by weight, and the acidulant is characterized in that it consists of one or two or more selected from citric acid, lactic acid, or phosphoric acid.

In addition, in the pulverization and mixing step of the extruded rice cake manufacturing method that can extend the shelf life according to the embodiment of the present invention, any of pigments, natural pigments, vegetable juice, or fruit juice is added to improve the aroma and color of the extruded rice cakes, such as Garaetteok or Tteokbokki rice cake. It is characterized by being composed by adding one auxiliary material.

The method of manufacturing extruded rice cakes that can extend the shelf life according to the present invention uses rice flour that has been washed, soaked, and washed in batches as the main raw material to produce extruded rice cakes without a drying process for compressed rice cakes that have undergone steaming and molding processes. It is produced to prevent the loss of moisture in the rice cake due to drying, preserves the moisture in the rice cake through rapid cooling, and includes a sterilization procedure through glycolic acid immersion to extend the shelf life of the rice cake or preserve it for a long period of time. Tteokbokki rice cakes can be provided.

In addition, the method of manufacturing extruded rice cakes that can extend the shelf life according to an embodiment of the present invention uses rice powder that has been washed, soaked, and washed in batches as the main raw material, and acidulants are mixed during the steaming and mixing process of the pressed rice cakes. It can suppress the texture and initial microorganisms of molded rice cakes, and prevents the aging of rice starch through sterilization by immersing the raw material rice in glycolic acid and water when producing fine powder, and the sterilizing effect of Sirius bacteria present in rice makes molded rice cakes. Preservation can be improved.

In addition, the extruded rice cake manufacturing method that can extend the shelf life according to the embodiment of the present invention maintains the temperature of the surface of the molded rice cake or rice cake through a chiller process, which is a rapid cooling machine, and removes the surface of the rice cake when resting through refrigeration drying. Moisture can be removed to prevent rice cakes from sticking together, and microorganisms present on the surface of rice cakes can be controlled through sterilization using a UV sterilizer, providing extruded rice cakes that can improve preservation when stored at room temperature.

In addition, the method of manufacturing extruded rice cakes that can extend the shelf life according to an embodiment of the present invention maximizes secondary contamination during grinding and microbial contamination due to an increase in surface area through mixing and coating of acidulants during molding of extruded rice cakes. By controlling the process by adjusting pH, we produce rice cakes or tteokbokki rice cakes that can be stored at room temperature and for long-term storage of more than 10 months, making them easy to distribute and providing an effective effect for mass export.

In addition, the extruded rice cake manufacturing method that can extend the shelf life according to an embodiment of the present invention uses fine powder ground by filling glycolic acid in purified water, immersing and pulverizing the fine powder, adding an acidulant when mixing the fine powder, mixing the fine powder, steaming and molding. The rice cakes are quickly frozen, UV sterilized, and the sterilized rice cakes are cooled and sterilized through a cooler. This allows conventional refrigerated products to be supplied as room temperature products, reducing logistics costs, and maintaining the texture by maintaining the moisture content. We can provide products whose shelf life can be significantly extended.

In addition, the extruded rice cake manufacturing method that can extend the shelf life according to the embodiment of the present invention can control microorganisms by pre-treating the raw material, fine powder, and requires a low-temperature sterilization process after packaging to suppress the growth of microorganisms that may occur during distribution after packaging. By doing this, changes in the shape and texture of the rice cake can be minimized, thereby securing price competitiveness according to logistics costs.

Figure 1 is a flow chart showing a conventional extrusion rice cake manufacturing process.
Figure 2 is a flow chart showing an extruded rice cake manufacturing process that can extend the shelf life according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail based on the attached drawings.

The extruded rice cake, which can extend the shelf life of the present invention, uses rice flour that has been washed, soaked, and washed all at once as its main raw material, and produces extruded rice cakes without a drying process for compressed rice cakes that have undergone steaming and molding processes. Accordingly, we provide Garaetteok or Tteokbokki rice cakes that prevent the loss of moisture in the rice cake, preserve the moisture in the rice cake through rapid cooling, and include a sterilization procedure through glycolic acid immersion to preserve the rice cake for a long time and extend its shelf life. .

The method of manufacturing extruded rice cakes that can extend the shelf life of the present invention extends the shelf life through the pre-processing stage, fine distribution stage, steaming and molding stage, cutting and cooling stage, packaging and sterilization stage, and cooling and post-processing stage. We serve tteokbokki rice cakes.

Hereinafter, as shown in the attached Figure 2, the detailed process and characteristics of extruded rice cake manufacturing that can extend the shelf life according to the present invention are as follows.

(1) Pre-processing stage

First, the preprocessing stage is a stage of processing the raw materials for rice cake or tteokbokki rice cake. Rice with a bright color and glossiness is selected, the selected raw rice is put into an automatic washing machine, washed, and then transferred to a immersion tank filled with purified water. Soak for 1 to 1.5 hours, drain the water after soaking, and grind the drained rice to make rice flour. At this time, the moisture content of the rice powder is adjusted to 40 to 45% and the particle size is crushed to 100 mesh. do.

Meanwhile, the rice selected in the pre-processing step is automatically washed and glycolic acid is added to purified water to proceed with the immersion process. The immersion process with the addition of glycolic acid is intended to remove Sirius bacteria present in rice. Garaetteok or Tteokbokki rice cakes are deteriorated by Sirius bacteria.

The glycolic acid is added in an amount of 0.04 to 0.06 wt% to 99.04 to 99.06 wt% of water. More specifically, the sterilization process during the immersion process using glycolic acid adds 0.04 to 0.06 wt% of glycolic acid to 99.04 to 99.06 wt% of water. Sterilize Sirius bacteria present in rice by immersing it in the added water for 1 to 1.5 hours.

In addition, the rice used to manufacture the rice cake or tteokbokki rice cake during the pre-processing step can be glutinous rice, Andan rice, spicy rice, and glutinous rice containing a large amount of amylopectin, which slows starch aging.

Through the above procedure, the pulverization process, which is a preliminary process for manufacturing rice cakes or tteokbokki rice cakes, is completed.

2. Fine powder mixing step

Mix 86 to 90% by weight of rice flour, 7 to 11% by weight of trehalose, 1 to 3% by weight of salt, 1 to 3% by weight of olive oil, and 0.5 to 2% by weight of acidulant, prepared by the above preprocessing procedure. Mix.

In addition, rice flour that has been sterilized by immersion using glycolic acid adds a small amount of trehalose to the rice when grinding. The added trehalose is a saccharide that performs the function of suppressing starch aging. , It has excellent anti-aging effects.

More specifically, in the fine powder mixing step, it is preferable to mix 87.82% by weight of rice flour, 8.46% by weight of trehalose, 1.51% by weight of salt, 1.19% by weight of olive oil, and 1.02% by weight of acidulant.

The acidulant may be composed of one or two or more selected from citric acid, lactic acid, or phosphoric acid. The acidulant has the effect of suppressing initial microorganisms without affecting the texture and taste of the formed rice cake.

Meanwhile, in the mixing step, auxiliary ingredients such as pigments, natural pigments, vegetable juice, and fruit juice may be added to improve the flavor and color of the rice cake or tteokbokki rice cake, but are not limited thereto.

3. Steaming and forming stage

The materials mixed in the fine powder mixing step are steamed in a steamer at 95°C or higher for about 10 minutes. The steamed product is put into a punching machine and kneaded, and the base material is put into an extruder and cut into diameter and length according to use to form rice cakes.

That is, for Tteokguk rice cake, it is cut into a diameter of 0.5 ± 0.1 cm and a length of 15 to 25 cm, and for Tteokbokki rice cake, it is cut into a tteokbokki rice cake shape, and for a tteokbokki rice cake, it is cut into a diameter of 0.3 ± 0.1 cm and a length of 3 to 10 cm.

4. Cooling and cutting steps

The rice cake prepared in the molding step is cut according to its purpose. More specifically, in order to lower the temperature of the molded rice cake noodles, it is passed through a chiller process machine, a rapid cooling machine, to bring the temperature of the rice cake noodles to 5 to 15℃ and placed in a refrigerated drying room. After resting the rice cakes for 24 hours by maintaining the temperature at 5 ~ 15℃, they are placed in a smelter and cut into rice cakes of a certain size. Moisture on the surface of the rice cakes is removed through the resting process in the refrigerated drying room, so that the rice cakes are different from each other. It can prevent sticking.

Meanwhile, Tteokbokki rice cake is processed through the same process as Garae Tteok, that is, in order to lower the surface temperature of the rice cake having the diameter of the rice cake prepared through the molding step, it is passed through a chiller process, which is a rapid cooling machine, so that the temperature of the surface of the rice cake is 5 to 15 ℃. After resting the rice cakes for 24 hours by maintaining the temperature at 5 ~ 15℃ in the refrigerator drying room, they are put into the refrigeration drying room and cut to have a certain size of the rice cakes. Moisture on the surface of the rice cakes is removed through the resting process in the refrigerator drying room. This prevents the rice cakes from sticking to each other.

5. Packaging and sterilization stage

The rice cake or rice cake prepared through the cooling and cutting steps is moved through a hydrothermal sterilizer line, and the surface of the rice cake is first UV sterilized by irradiating the rice cake with ultraviolet rays with a wavelength of 200 to 240 nm, and the first UV sterilization step is performed. The rough rice cakes are sterilized for the second time with alcohol, and during transport for packaging, the surface of the rice cakes is sterilized by irradiating ultraviolet rays with a wavelength of 200 to 280 nm for the third time, followed by UV sterilization, and then packaged according to the purpose and quantity.

In other words, the UV sterilization destroys the DNA of microorganisms, while sterilization using alcohol, a type of alcohol, destroys the cell membranes of microorganisms, ensuring time and stability for long-term distribution.

Therefore, the first UV sterilization step irradiates the rice cake with ultraviolet rays with a wavelength of 200 to 240 nm to sterilize the surface of the rice cake that has gone through the cooling and cutting stages. This sterilizes airborne and falling bacteria and removes the bacteria present on the surface of the rice cake. It is possible to control microorganisms that irradiate 200 ~ 240nm ultraviolet rays for 3 hours, collect samples from the bottom, middle, and top of the drying tray, and perform a microbial test for general bacteria and fungi (yeast and mold). As a result, compared to samples that were not irradiated with ultraviolet rays, it was confirmed that general bacteria decreased by 98% in the top, 69% in the middle, and 53% in the bottom, and fungi decreased by 83% in the top, 62% in the middle, and 49% in the bottom.

Therefore, UV sterilization using ultraviolet light and alcohol sterilization were applied in combination to achieve more effective sterilization of microorganisms.

Meanwhile, during the packaging, a vacuum packaging vinyl product with an oxygen permeable barrier was used to prevent hardening of the rice cake or tteokbokki rice cake and maintain moisture.

6. Cooling and post-processing steps

The sterilized rice cake is cooled through a cooler to improve the preservation of the sterilized rice cake, the presence of foreign substances in the packaged rice cake is checked through a metal detector, the weight of the packaged item is checked through a weight sorter, and stored at room temperature. shipped.

Example: Preparation of samples

Prepare tteokbokki rice cakes that are steamed and molded by mixing finely treated rice flour, acidulant, trehalose, olive oil, and salt, and prepare sterilized rice cakes according to examples and comparative examples, respectively, to prepare samples of tteokbokki rice cakes. do.

[Example 1]

After automatically washing the rice, it is immersed in purified water and soaked in a immersion tank for 1 hour. The moisture content is adjusted to 40 to 45%, and the particle size is 87.82% by weight of crushed fine powder of 100 mesh and 8.46% by weight of trehalose. % by weight, 2.03 % by weight of salt, and 1.69 % by weight of olive oil are mixed, steamed, and extruded using an extruder to form tteokbokki rice cakes with a diameter of 0.4 cm and a length of 5 cm. Quickly cooled with a chiller and dried in a refrigerator, then first UV sterilized and alcohol sterilized. and secondary UV sterilization, weighing 200g each, placing them in polyethylene packaging, sealing the entrance of the packaging, and cooling with a cooler to prepare samples of tteokbokki rice cakes for implementation.

[Example 2]

After automatically washing the rice, it is immersed in a immersion tank filled with glycolic acid in purified water for 1 hour, the moisture content is adjusted to 40 to 45%, and the particle size is 87.82% by weight of crushed fine powder of 100 mesh. Mix 8.46% by weight of rose, 1.51% by weight of salt, 1.19% by weight of olive oil, and 1.02% by weight of acidulant, steam and extrude with an extruder to form tteokbokki rice cakes with a diameter of 0.4cm and a length of 5cm, rapidly cooled with a chiller, and refrigerated and dried. After primary UV sterilization, alcohol sterilization, and secondary UV sterilization, 200g each was weighed and placed in polyethylene packaging, the entrance of the packaging was sealed, and cooled with a cooler to prepare a sample of tteokbokki rice cake for implementation.

That is, Example 2 differs from Example 1 in that washed rice is immersed in purified water containing glycolic acid, an acidulant is added, a steaming process is performed, and the rice is molded and sterilized.

[Comparative Example 1]

After soaking the rice in purified water for 2 hours, the moisture content is adjusted to 40-45% through a grinder, and the particle size is 87.82% by weight of crushed fine powder of 100 mesh, 8.46% by weight of trehalose, and 2.03% by weight of salt. % and 1.69% by weight of olive oil are mixed, steamed, and extruded using an extruder to form tteokbokki rice cakes with a diameter of 0.4 cm and a length of 5 cm. After drying for 24 hours, the first UV sterilization, alcohol sterilization, and second UV sterilization are performed and weighed at 200 g each. A sample of tteokbokki rice cake was prepared for implementation by placing it in a polyethylene packaging material, sealing the packaging material entrance, and cooling it with a cooler.

That is, Comparative Example 1 differs from Example 1 in that rice is soaked in purified water when preparing fine powder, and steamed and formed tteokbokki rice cakes are dried for 24 hours and then sterilized.

[Comparative Example 2]

After soaking the rice in purified water mixed with glycolic acid for 2 hours, the moisture content is adjusted to 40-45% through a grinder, and the particle size is 87.82% by weight of crushed fine powder of 100 mesh and 8.46% by weight of trehalose. %, 1.51% by weight of salt, 1.19% by weight of olive oil and 1.02% by weight of acidulant, steamed and extruded with an extruder to form tteokbokki rice cakes with a diameter of 0.4cm and a length of 5cm, dried for 24 hours and then subjected to primary UV sterilization and alcohol sterilization. and secondary UV sterilization, weighing 200g each, placing them in polyethylene packaging, sealing the entrance of the packaging, and cooling with a cooler to prepare samples of tteokbokki rice cakes for implementation.

That is, in Comparative Example 2, compared to Example 2, rice was soaked in purified water when preparing rice flour, and the steamed and formed tteokbokki rice cake was dried for 24 hours and then sterilized. However, compared to Comparative Example 1, the glycolic acid content was The difference is that rice is soaked in purified water and the steaming process is carried out by adding acidulant.

Experimental Example 1. Sensory evaluation

Sensory evaluation was conducted on 20 in-house researchers. Specifically, for sensory evaluation, 10 g of rice cakes were presented at a constant temperature of 25 degrees Celsius. The order of sample presentation was random. After evaluating one sample, consumer inspectors were instructed to rinse their mouth once with 55-degree purified water, then eat a rice cake cut into 3 x 3 x 3 cm pieces, then rinse their mouth again with purified water, and then evaluate the next sample. was ensured not to affect the next sample. The consumer evaluation took approximately 15 minutes per consumer. The results are shown in Table 1 below.

Overall taste: 5 points: very good -> 1 point: not good at all

Chewyness: 5 points: Very chewy -> 1 point: Not chewy at all

Sensory test Example 1 Example 2 Comparative Example 1 Comparative Example 2 overall taste 4.1 4.2 2.7 2.9 Chewy 4.2 4.4 2.5 2.7

As can be seen in Table 1, the rice cake of the Example was chewier than the Comparative Example, confirming that the overall taste score was high and the degree of chewiness was high.

In other words, the Example prepared by crushing the soaked rice, steaming and molding it, and rapidly cooling it provides a more sensuous taste than the Comparative Example prepared by soaking the rice, using crushed rice powder, and drying the steamed and molded rice cake for 24 hours. You can see the excellence in .

Experimental Example 2. Microorganisms during storage

[Experiment 2-1] Room temperature storage experiment

Take 10 g of rice cake for tteokbokki prepared in Examples and Comparative Examples, put it in a sterilization pack, add 90 g of sterilized distilled water, mix, grind, and culture in 15 ml of plate count agar medium at 37°C for 48 hours, and then count the bacteria by colony counting. was measured and confirmed to be in compliance with the food industry standards. The results are shown in Table 2 (Example 1) and Table 3 (Example 2) below.

Conformity judgment is based on the standards and specifications for each food product in the Food Code. The reason for measuring general bacteria, E. coli, and E. coli groups is because they are indicator bacteria that confirm the sanitary condition of food. The higher the number of general bacteria, the higher the level of contamination, the higher the risk of spoilage and food poisoning bacteria, and the higher the risk of E. coli contamination of food through feces. Coliforms are indicator bacteria with a high risk of developing E. coli.

Room temperature distribution
(Stored at 30℃) General bacteria E. coli coliforms result Judgment result Judgment result Judgment After manufacturing Not detected fitness Not detected fitness Not detected fitness 1 month later Not detected fitness Not detected fitness Not detected fitness 3 months later Not detected fitness Not detected fitness Not detected fitness 6 months later Not detected fitness Not detected fitness Not detected fitness 9 months later Not detected fitness Not detected fitness Not detected fitness

Room temperature distribution
(Stored at 30℃) General bacteria E. coli coliforms result Judgment result Judgment result Judgment After manufacturing Not detected fitness Not detected fitness Not detected fitness 1 month later Not detected fitness Not detected fitness Not detected fitness 3 months later Not detected fitness Not detected fitness Not detected fitness 6 months later Not detected fitness Not detected fitness Not detected fitness 9 months later Not detected fitness Not detected fitness Not detected fitness

Room temperature distribution
(Stored at 30℃) General bacteria E. coli coliforms result Judgment result Judgment result Judgment After manufacturing 1*10^2 fitness Not detected fitness Not detected fitness 1 month later 1*10^4 fitness Not detected fitness Not detected fitness 3 months later 1*10^9 incongruity Not detected fitness Not detected fitness

Room temperature distribution
(Stored at 30℃) General bacteria E. coli coliforms result Judgment result Judgment result Judgment After manufacturing 1*10^2 fitness Not detected fitness Not detected fitness 1 month later 1*10^3 fitness Not detected fitness Not detected fitness 3 months later 1*10^9 incongruity Not detected fitness Not detected fitness

As can be seen in Tables 2 and 3 above, the ?tteongbong 結? prepared by the method of each Example 1 and Example 2 In the rice cake product, no general bacteria, E. coli, or E. coli group were detected even after 10 months at 30℃, and all were judged to be suitable, confirming that distribution was possible even after 10 months.

On the other hand, as can be seen from the results of Comparative Example 1 and Comparative Example 2 in Tables 5 and 6 above, in the case of the comparative example, which is an existing rice cake product for tteokbokki, it was confirmed that there was deterioration due to general bacteria after 3 months even under refrigerated distribution conditions. .

In order to be exported overseas at room temperature, a minimum shelf life of 8 months must be secured at room temperature, and it was confirmed that the tteokbokki rice cake manufactured by the manufacturing method of the present invention meets the standards for overseas extraction.

It can be seen that the example prepared by crushing rice soaked in glycolic acid and purified water, steaming and molding it, and rapidly cooling it is excellent for bacterial growth. In particular, the addition of acidulant is more effective in bacterial growth than rice cake steamed and molded without acidulant. It was confirmed that it was effective.

[Experiment 2-2]. Cold storage experiment

10 g of each tteokbokki product prepared in Comparative Examples and Examples was taken and placed in a sterilization pack, then 90 g of sterilized distilled water was added, mixed, ground, and cultured in 15 ml of plate count agar medium at 37 degrees for 48 hours, followed by colony counting. The number of bacteria was measured and checked to see if it complied with the standards of the Food Code, and the results are shown in Tables 5 (Comparative Example) and 6 (Example) below.

refrigerated distribution
(Stored at 10℃) General bacteria E. coli coliforms result Judgment result Judgment result Judgment After manufacturing Not detected fitness Not detected fitness Not detected fitness 1 month later Not detected fitness Not detected fitness Not detected fitness

refrigerated distribution
(Stored at 10℃) General bacteria E. coli coliforms result Judgment result Judgment result Judgment After manufacturing Not detected fitness Not detected fitness Not detected fitness 1 month later Not detected fitness Not detected fitness Not detected fitness

refrigerated distribution
(Stored at 10℃) General bacteria E. coli coliforms result Judgment result Judgment result Judgment After manufacturing 1*10^3 fitness Not detected fitness Not detected fitness 1 month later 1*10^9 incongruity Not detected fitness Not detected fitness

refrigerated distribution
(Stored at 10℃) General bacteria E. coli coliforms result Judgment result Judgment result Judgment After manufacturing 1*10^3 fitness Not detected fitness Not detected fitness 1 month later 1*10^7 incongruity Not detected fitness Not detected fitness

As can be seen in the examples of Tables 6 and 7, the tteokbokki rice cakes prepared by steaming and molding fine powder prepared by immersing glycolic acid in purified water, rapid cooling, and UV sterilization treatment are those of the comparative examples in Tables 8 and 9. It was confirmed that there was no deterioration caused by bacteria compared to Tteokbokki rice cake that was soaked in water, steamed and molded into fine powder, dried, and treated with UV sterilization.

That is, in the case of the example, in the case of Tteokbokki rice cake prepared through glycolic acid and rapid cooling process, not only E. coli and E. coli group but also general bacteria were not detected at all even after one month, confirming that the preservability was improved.

Experimental Example 3. Texture Experiment

The texture experiment was conducted to measure the chewiness of the rice cake. 150 g of Tteokbokki rice cake prepared in Examples and Comparative Examples was cooked in 500 ml of boiling water (about 100°C) for 1 minute and 30 seconds to be used as a sample, and a physical property analyzer TAXTplus was used. This device can examine the strength and elasticity of a sample using the tension-compression function. The results of the experiment with each sample are shown in Table 10.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Peak Force(N) 11.781 12.692 8.537 8.945

As can be seen in Table 10, the peak force of the example was measured to be more than 30% higher than that of the comparative example, which means that the sample of the example had higher strength and was more chewy than the sample of the comparative example. Therefore, the embodiment can preserve the texture by maintaining the chewiness during restoration.

In particular, it can be confirmed that the tteokbokki rice cake of Example 2, which was prepared by adding an acidulant to fine powder, steaming, forming, and rapidly cooling, was chewy.

The present invention is not limited to the above-described embodiments, and various modifications and changes can be made by those skilled in the art, and details not defined in the appended claims are also included in the spirit and scope of the invention. .

Claims (4)

A fine powder mixing step of mixing 86 to 90% by weight of fine powder, 7 to 11% by weight of trehalose, 1 to 3% by weight of salt, 1 to 3% by weight of olive oil, and 0.5 to 2% by weight of acidulant;
In the fine mixing step, the mixed materials are steamed in a steamer at over 95°C for about 10 minutes, and the steamed product is put into a punching machine, kneaded, and then put into an extruder and cut into diameter and length according to the purpose to form rice cakes. forming step;
In order to lower the product temperature of the molded rice cake noodles prepared during the steaming and molding stage, the product temperature of the rice cake noodles is passed through a chiller process, which is a rapid cooler, to 5 ~ 15 ℃, and the rice cake noodles are maintained at 5 ~ 15 ℃ in a refrigerated drying room for 24 hours. After resting for a while, the rice cakes are placed in an okchigi and cut into rice cakes or tteokbokki rice cakes of a certain size, and a cooling and cutting step of removing moisture from the surface of the rice cakes through a resting process in a refrigerated drying room to prevent the rice cakes from sticking to each other;
The rice cake or rice cake prepared through the cooling and cutting stages is moved through a hydrothermal sterilizer line, and the surface of the rice cake is first UV sterilized by irradiating ultraviolet rays with a wavelength of 200 to 240 nm. The rice cake that has gone through the first UV sterilization stage is then A packaging and sterilization step of secondary sterilization with alcohol, tertiary UV sterilization by irradiating the surface of the rice cake with ultraviolet rays with a wavelength of 200 to 280 nm while moving for packaging, and then packaging according to use and quantity; and
The sterilized rice cakes are cooled through a cooler to improve the preservation of the sterilized rice cakes. After checking the packaged rice cakes for foreign substances through a metal detector, the weight of the packaged items is checked through a weight sorter and stored at room temperature. A method for manufacturing extruded rice cakes capable of extending the shelf life, characterized in that it comprises a process step; characterized in that it comprises a process step.
According to claim 1,
In the above fine powder and mixing step, the fine powder is
The selected rice is put into an automatic washing machine and automatically washed, then transferred to a soaking tank filled with purified water and glycolic acid and soaked for 1 to 1.5 hours. After soaking, the water is drained, and the moisture content of the drained rice is 40 to 45. A method of manufacturing extruded rice cakes that can extend the shelf life, characterized in that the particle size is adjusted to % and the particle size is shredded to 100 mesh.
According to claim 1,
In the pulverization and mixing steps,
It consists of 87.82% by weight of fine powder, 8.46% by weight of trehalose, 1.51% by weight of salt, 1.19% by weight of olive oil, and 1.02% by weight of acidulant,
A method for manufacturing extruded rice cakes that can extend the shelf life, characterized in that the acidulant consists of one or two or more selected from citric acid, lactic acid, or phosphoric acid.
According to claim 1,
In the pulverization and mixing steps,
A method of manufacturing extruded rice cakes that can extend their shelf life, comprising adding any auxiliary material such as pigment, natural coloring, vegetable juice, or fruit juice to improve the flavor and color of extruded rice cakes, such as garaetteok or tteokbokki rice cake.

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