KR910006616B1 - Process for make rice cake using sodium alginate - Google Patents

Abstract

A rice cake is prepd. Thus, a rice is washed, soakded, dehydrated and pulverized to obtain rice powder. The obtd. rice powder is kneaded with 1-5 wt.% sodium alginate and water, formed with various shapes, and soaked in the soln. contg. 0.1-3% calcium chloride or calcium lactate at 4-10 deg.C for 8-24hrs. to obtain the final product. A tissue of the obtd. rice cake after sterillization preserves long period.

Description

Process for Making Rice Cakes Using Sodium Alginate

The present invention relates to a method for preparing rice cakes using sodium alginate used for retort pouch food or canned food.

More specifically, the present invention washes the general rice in water, immersed in water and then drained and mixed with water in a predetermined amount of sodium alginate (pulverized rice flour) and mixed with water Ca rice cake prepared by the rice cake rice cake Ca ^{+ By} immersing in a certain concentration of solution containing ⁺ , alginate Coo ^- and Ca ⁺⁺ form cross-linkage of ionic bonds to form hard gel tissue (alginic acid structure and gel formation mechanism). It relates to a rice cake manufacturing method that does not release the tissue even when put in a retort or canned heat treatment under pressure, and the tissue of the rice cake does not loosen during storage even if stored for a long time. It relates to a manufacturing method that can be easily eaten immediately after opening after opening.

Gel Formation Mechanism by Algnate Ca ⁺⁺ Addition

Recently, as the standard of living of consumers has improved, the sales rate of retort products with both convenience and preservation have been increasing. Attempts have been made to retort traditional porridge or tteokbokki. The situation is not put. Therefore, in the present invention, alginate, which is the main component of the cell membrane of seaweed (seaweed, Ecklonia cava), is mixed with rice flour to prepare rice cakes and soaked in a solution containing Ca ^{++ so} that the tissues are not released even during sterilization. The purpose is to manufacture.

Specific manufacturing process for achieving the above object is as follows.

First step: Dough making process for making rice cakes

After washing and immersing general rice, remove water, and grind it with rice flour using a grinder, and then add a certain amount of sodium alginate and water to prepare a dough.

Second Process: Rice Cake Manufacturing Process

In the first step, the well-mixed rice cake dough is cut into a predetermined length using a rice cake manufacturing apparatus.

Third process: gel formation process

The rice cakes prepared in the second step are immersed in a solution containing a certain concentration of Ca ⁺⁺ to form a rigid gel (gel) structure by cross-linkage by ionic bonding. In this gel forming process, it is preferable to knead by adding 3% of sodium alginate to rice flour, and then soak the rice cake in the 1% Ca ⁺⁺ ion-containing solution for about 18 hours.

In addition, when treating rice cakes obtained from rice flour added with sodium alginate to a solution containing Ca ^++, the treatment temperature was kept at a low temperature of 4 to 10 ° C. to speed up the formation of the gel and to produce a harder gel than the treatment at room temperature. To form.

4th process: filling and sealing process

After removing the moisture of the rice cake prepared by the third process, and put in a certain amount to the retort pumpkin buckwheat and filled in a retort pouch or canned container and sealed.

5th process: Sterilization process

Sterilize retort pouches or canned foods from the fourth step at 115-120, 1.3-1.7㎏ / ㎠ for 20-45 minutes.

6th step: cooling process

After the heat treatment, cool immediately with coolant.

If the amount of sodium alginate added in the treatment step is less than 1%, the gel (gel) tissue is weak and goes through a sterilization process, the tissue becomes cloudy, and if more than 5%, the tissue is too hard and the texture is bad. Therefore, the addition of sodium alginate is preferably in the range of 1 to 5%. In addition, when the concentration of the solution containing Ca ⁺⁺ is less than 0.1%, the gel formation time is too long, the tissue is weak, and if the concentration is more than 3%, the tissue is hard but has a slight bitter taste. Therefore, the concentration of the solution containing Ca ⁺⁺ is preferably in the range of 0.1 to 3%.

Solutions containing Ca ⁺⁺ include CaCl ₂ , Calcium lactate and the effect is almost the same.

Sodium alginate used in the present invention is a product of Hyundai Hwaseong Co., Ltd. manufactured from alginic acid which is a cell membrane component of seaweeds.

And the rice cakes used in the present invention includes a pumpkin egg, pumpkin porridge, red bean porridge and other eggs, dumplings, rice cakes and rice cakes for rice cakes. In addition, in the pumpkin buckwheat used in the present invention, 5-10 wt% of the rice cake (sputum-mochi) of Example 1 is added to the pumpkin buckwheat sauce made with glutinous rice flour, red beans, pumpkin, refined salt, sugar, and the like. In the tteokbokki of the present invention, the rice cake of the following Example 5 is added to tteokbokki sauce treated with red pepper paste, beef, carrot, cabbage, onion, green onion, red pepper powder, sugar, shiitake mushroom, cooking oil, garlic, starch syrup, refined salt, and the like. After 10wt% treatment, the retort is packaged and pressurized and sterilized. In the case of red bean porridge, 5-10 wt% of rice cake (circular shape) of Example 6 was added to the red bean porridge treated with red bean paste, red bean, sugar, starch syrup, starch, refined salt, water, etc., and then retort-packed and autoclaved. Sodium alginate solution is released when the high temperature heat treatment under pressure even if the rice powder particles are coated when the rice powder particles are treated.

However, by adding sodium alginate powder to rice flour and kneading well, the resulting rice cake is immediately added to Ca ⁺⁺ ion-containing solution to prepare stable and heat-resistant rice cake by cross-linking alginate Coo ^- and Ca ⁺⁺ . As a result, the rice cake tissue is not released even by heat treatment at high pressure.

If the treatment time is 8 hours or less, gel tissue is not sufficiently formed. If the treatment time is 24 hours or more, gel tissue is formed, but it is disadvantageous in terms of time and economy.

The present invention is explained according to the examples.

Example 1

1 kg of plain rice was rinsed in tap water and soaked for 6-12 hours, and then 1.3 kg of submerged rice, which had been drained by sieving, was ground finely with a grinder. Add 1 ~ 5% sodium alginate and 20% tap water to finely ground rice flour, mix well, and put into rice cake making device to make rice cake with small size of 0.5 ~ 2cm in length and immediately contain 0.1 ~ 3% Ca ^++. Soak in the solution for 8 to 24 hours to get rid of the moisture when the tissue hardens. The treated rice cakes were put in 10wt% of pumpkin buckwheat, etc., and then packed and sealed in a retort pouch or canned 250g each, put in a retort (sterilization brush), pressurized and heated at 120 ° C. for 25 minutes, and then cooled in the same process.

Example 2

Rice flour was prepared by mixing 2% of sugar and 0.5% of salt in order to improve complex taste in addition to sodium alginate in the rice flour prepared in Example 1, and the same method as in Example 1 thereafter.

Example 3

In Example 1, 2 was prepared by treating as in Example 1 using glutinous rice instead of ordinary rice.

Example 4

In Example 1, 2, 3 was prepared in the same manner as in Examples 1, 2 using commercially available rice flour and glutinous rice flour to omit the cumbersome process of immersing the general or glutinous rice in water and then powdering.

Example 5

When preparing the rice cake in Example 1, the length of the rice cake was prepared to be about 3 to 5 cm long, followed by the same treatment as in Examples 1 and 2, and then 5 to 10 wt% was added to the rice cake sauce (sauce) to prepare a retort or canned rice cake.

Example 6

In Example 1, when preparing rice cakes, the rice cakes were molded into a circular shape (a radius of 0.5 to 0.7 cm), and then treated in the same manner as in Example 1, and then 5-10 wt% of sweet red bean porridge was prepared to prepare a retort or canned sweet red bean porridge.

The retort or canned product prepared according to the present invention had little change in the shape of rice cakes collapsed during the storage period and the texture was excellent.

The results are as shown in Tables 1 and 2 below (the rice cakes put into pumpkin pumpkin after the treatment according to Example 1).

TABLE 1

As shown in Table 1, when the retort sterilized by just putting the prepared rice cake without the same treatment as in Example 1, the tissue was clumped from the beginning, but in the case of Example 1, there was no difference until 6 months of preservation. There was a tendency to retreat a little later but there was no big difference.

TABLE 2

As shown in Table 2 (change in texture), the rice cake treated as in Example 1 was put into pumpkin buckwheat, and the sterilized retort pumpkin buckw was preserved at room temperature, and compared with the product just made every month to taste and taste. The result of sensory evaluation.

In the change in Table 2, there was no difference until 6 months and a little difference from July, but no big difference was recognized.

The pumpkin buckwheat obtained from Example 1 and the pumpkin buckwheat (untreated group) containing rice cakes not treated with alginate were treated with sensory evaluation by five-step scoring method for complex taste, color, appearance, and texture. Same as 3.

TABLE 3

As shown in Table 3, Example 1 scored higher than the untreated group in all items. This resulted in the untreated group of rice cakes, which had blurred tissues and seemed unsightly in color, and had a weak color, which also resulted in a drop in overall complexity.

Claims (4)

In the manufacturing method of rice cake using sodium alginate used for retort pouch food or canning, rice cake dough mixed with sodium alginate powder is cut to a certain length and soaked in Ca ⁺⁺ ion-containing solution under low temperature. The manufacturing method characterized in that the treatment of the rice cakes so as not to be released even when the sterilization process by forming a hard gel tissue. The method according to claim 1, wherein the sodium alginate powder is mixed with rice flour in an amount of 1 to 5 wt%. The method of claim 1, wherein the Ca ⁺⁺ ion-containing solution is a solution of CaCl ₂ or calcium lactate, when immersed, the treatment is performed for 8 to 24 hours at a low temperature of 0.1 to 3%, a temperature of 4 to 10 ℃ Said manufacturing method. The method according to claim 1, wherein the rice cake obtained in claim 1 is formed into various shapes and used in pumpkin buckwheat, tteokbokki, and red bean porridge as retort pouch food or canned food.