KR0134040B1 - Processing method for instant dried rice cake - Google Patents

Abstract

An instant dry rice cake is produced by (1) washing rice and glutinous rice, dipping in water and then crushing at 30-180 mash of particle size using a roll crusher(2), then mixing starch, salt, purified water or the like with rice powder, adjusting water content up to 20-40% (3), Then compress and form the mixed source using a compression formation machine with a double axis and then cool it, cutting and drying continuously.

Description

Method of making instant dried rice cake

The present invention relates to a method for producing instant dried rice cakes excellent in hydrophilicity.

Tteokguk is widely used as our own traditional food, but it has not been commercialized yet, and it is commercialized by adding dry white rice cake to instant noodles. Patent publication No. 86-1243 (Inventor Park Yong-hwa et al., One method of manufacturing instant rice cake with excellent hydrophilicity and its apparatus), Patent Publication No. 90-4573 (Inventor Sang-ho et al. 3) Name, method for manufacturing instant white rice cake), and Patent Publication No. 93-2170 (Inventor Choi Chun-eon and three others, method for manufacturing instant dried rice cake and its apparatus) are all used to prepare instant dried rice cake by a single screw extruder. It is limited to.

Looking at the conventional patent in more detail as follows.

Patent Publication No. 86-1243 (Inventor Park Yonghwa et al., Method of producing instant rice cake with excellent hydrophilicity and its apparatus) provides 100 parts by weight of a raw material mixture containing rice flour, wheat starch, wheat flour and salt. To 15 parts by weight are supplied to the spiral screw type high temperature high pressure molding extrusion apparatus at separate locations, and the raw material charge is increased at a pressure of 150 psi and a temperature of 150 ° C. generated by a screw having a rotation speed of about 300-310 RPM, and the mixture is increased. Is expanded into the air, and then cooled, dried, and cut and then hot-air-dried in an 80 ° C. hot air fan for 1 hour. It was confined to a single extruding machine.

Patent Publication No. 90-4573 (Inventor Lee Sang-ho and three others, manufacturing method of instant white rice cake) has a water content of 30-50% by mixing glutinous rice, wheat flour, starch, etc. After kneading as possible, using an extruder equipped with a screw with a plurality of cutting blades, it passes through a barrel and an outlet of 50-80 ° C. to gelatinize and expand the internal structure of the extrudate, and then cools and dries it. It is a technical means using a single screw extruder as a method of preparing instant white rice cake which enables cooking restoration within 5-10 minutes by fixing the expanded tissue and enables long-term preservation of water content of 10-13%.

Patent Publication No. 93-2170 (Inventor Choi Chun-eon and three others, a method of manufacturing instant dried rice cake and its apparatus) is made by immersing rice and glutinous rice in water for about 90 minutes in 2.5 times as much water as rice and glutinous rice. After mixing the pulverized product obtained by crushing the size of glutinous rice to 80-100 mesh, the raw material mixture adjusted to water content of 28-30% is increased in a continuous molding extruder, and then cooled, primaryly dried and aged. In this case, the continuous molding extruder was limited to a single screw extruder.

The above-mentioned patent publications are all technical means consisting of a single-screw extruder, and the extruder itself is quite different from the invention constituted below, so it is not easy to carry out the cited patent publication, and it does not imply the technique and describes it in detail. There is no.

Extruders used in the food industry are single-screw extruders and twin-screw extruders, single-screw extruders are commonly used in the alpha copper copper of cereals, twin screw extruders are used for the production of some products, such as snacks, but almost all As a machine imported from a foreign machine manufacturer, its utilization in the domestic industry is still a rudimentary stage rather than a single screw extruder.

General differences between single screw extruder and twin screw extruder are as follows.

Twin screw extruder is not influenced by particle size, water content, sugar content, distillation content of raw material, whereas single screw extruder has limitations on particle size, water content, sugar content, etc. Receive.

In addition, the twin screw extruder can be partially replaced when replacing the screw, so the screw combination can be experimented by varying the raw materials according to the properties of the raw materials and the desired extrudate properties, but the single screw extruder ( Single screw extruder is almost impossible to replace part of screw, so it is practically difficult except for special case of changing screw combination during the experiment. There are drawbacks to look for.

Single screw extruder uses the heat of friction between barrel and screw in structure, so it is jam (raw material during extrusion process) depending on the extrusion condition during operation. This carbonization tends to occur when the barrel and screw are entangled.

Therefore, in the present application, a screw combination is developed to develop a dry rice cake recoverable in 2-5 minutes using a twin screw extruder that can easily and variously change factors influencing raw material flow and extrudate physical properties. The present invention was accomplished by varying the shape of the screw, the rotational speed of the screw, the structure of the injection die, the input amount of the raw material, the amount of hydrolysis, the temperature, and the like.

Before describing this invention, the material used for this invention is demonstrated briefly as follows.

Rice and glutinous rice used as main ingredients are sufficiently immersed and then pulverized into 30-100 mesh, or 50-180 mesh rice powder and glutinous rice powder crushed without immersion. The main ingredients are starch, flour, salt, and other raw materials. Optionally added according to your preference.

Referring to a specific processing step for completing this invention is as follows. First process (raw material pretreatment process)

Rice and glutinous rice are selected, washed, immersed for 2-4 hours, and then crushed into 30-100 mesh by a roll mill.

At this time, when the rice and glutinous rice is immersed for 2-4 hours, the rice absorbs enough moisture, and the starch, which is the main ingredient of the rice, swells to weaken the tissues, so that it is easy to grind with a roll grinder. Grinding to 30-100 mesh is for the purpose of mixing uniformly, such as starch, wheat flour, fats and oils.

If the grains of rice grains are less than 30 mesh, it is difficult to uniformly mix, and the grains of rice and glutinous rice are suitable for the grains of rice and glutinous rice because it is difficult to process a large amount in the process.

When using rice powder or glutinous rice powder, 50-180 mesh is suitable for the particle of powder. When mixing with side starch, wheat flour, etc., uniform pore and water dispersion are uniformly distributed to the final extrudate. cell) leads to a uniform and stable discharge.

Second process (mixing process of raw materials)

100 parts by weight of rice powder, the main raw material pulverized in the first step, wheat flour, glutinous rice powder, starch, fats, oils, salts, purified water, etc. in 50-150 parts by weight of the final raw material mixture 20-40% Be sure to

At this time, if the rice powder is less than 40wt%, the taste of the traditional rice cake is lost, and due to the increase of flour and starch content in the weight ratio, the sheat phenomenon occurs severely during the extrusion process, which is disadvantageous in process. In addition, if more than 70wt% of the rice powder, the air cell of the final product is formed non-uniformly, and the large pores are easily released during restoration, thereby reducing the appearance and texture of the product. Therefore, the weight ratio of the main raw rice powder is suitable 40wt% to 70wt%.

At this time, the salt can be dissolved in an appropriate amount of water and mixed, or can be mixed with other powdered subsidiary materials, and the subsidiary materials can optionally be used for flour, fats and oils and other seasonings.

If the water content of the final raw material mixture is less than 20%, the air cell of the final product is uneven.If the water content is more than 40%, it is difficult to input a certain amount of raw material at a constant speed when the raw material is injected. Since the content is long and the drying time is long, the water content of the raw material mixture is preferably 20-40%.

3rd process (Rice cake manufacturing process)

The raw material mixed in the second step is prepared by using a twin screw extruder.

At this time, screw rotation is forward and reverse screw combination or forward screw combination, screw rotation speed 350-450rpm, barrel temperature is 100-180 ℃ and injection die and barrel are corotating. One or more types of crushing plates may be used in combination.

At this time, the main reason for inserting the break plate is the purpose of uniform mixing of the raw materials, maintaining the overall balance of the raw material flow, adjusting the internal pressure and discharge amount, inducing fine processing formation.

If the screw rotation speed is less than 350rpm during the extrusion process, the material flow in the barrel will be slow, and the residence time of the material in the barrel will be long. This results in longer time.

If the rotation speed of the screw is 450rpm or more, excessive swelling occurs, which makes it difficult to form uniform pores and excessive dissolution of solid solution during restoration reduces the appearance and texture of the rice cake.

In addition, if the temperature of the barrel is below 100 ℃, the degree of gelatinization is lowered, and the pores become rough due to excessive swelling at 180 ℃ or more due to the elution of solids during restoration, the texture and appearance is reduced.

Therefore, the temperature of ballet is suitable 100-180 ℃.

4th process (cutting and manufacturing of rice cake)

The rice cake prepared in the third step is cut to 1-2m, cooled and aged at room temperature for 3-18 hours, then cut to a thickness of 1.5-3mm and dried at 60-80 ° C for 1-4 hours.

In order to explain this invention in more detail, an example is as follows.

Example 1

Wash 80kg of rice and 2kg of glutinous rice and soak in cold water for 2 hours, and then add purified water while mixing 4kg of wheat flour, 2kg of corn starch, and 0.1kg of salt to crushed rice powder with 30-60 mesh to make the water content of the raw material mixture 40%. Adjusted.

The raw material mixture was injected under a screw rotational speed of 420 rpm and a barrel temperature of 130 ° C., cut into 1.5 m lengths, cooled to room temperature for 10 hours, and dried at 60 ° C. for 3 hours to obtain a final product having a water content of 9.2%.

Example 2

Wash 10kg of rice and soak it in cold water for 2 hours, and then add purified water while mixing 5kg of wheat flour, 2kg of potato starch, 0.1kg of salt, and 0.3kg of powder oil to crushed rice powder into 30-40 mesh. Adjusted to%.

The raw material mixture is injected under screw rotation speed 430rpm and barrel temperature 140 ℃, cut to 1m length, aged for 15 hours, cooled, and then cut to 1.5-2.5mm and dried at 70 ℃ for 2 hours to obtain a final product with a 8.5% pure content. Got it.

Example 3

10kg of rice flour, 2kg of glutinous rice flour, 3kg of wheat flour, 3kg of wheat starch, 0.1kg of salt, and 0.4kg of shortening were added to the final raw material mixture at a screw rotation speed of 430rpm and barrel temperature at 125 ℃ to add 30% of moisture. The injection-molded rice cake was cut into 1.5m length, aged for 10 hours, cooled, and then cut into 2-3mm, dried at 65 ° C for 4 hours to obtain a final product having a moisture content of 8.3%.

As a result of performing a sensory test on 20 trained panels for the dried rice cakes obtained in Examples 1 to 3 are as follows.

Note) 1. The result of sensory test by 7-step symbol scale method.

2. Questionnaire contents (1 point: very disliked, 2 points: disliked, 3 points: slightly disliked, 4 points: normal, 5 points: slightly good, 6 points: good, 7 points: very good)

3. How to cook: Put boiling water dry rice cake and boil for 4 minutes.

In the above contrast Example (1, 2, 3) can be seen that the instant dry rice cake excellent appearance, texture, resilience, palatability.

[Application Example 1]

Boiling water 500cc The dried rice cake prepared according to Example 1 and salt, garlic, beef, pepper, eggs, etc. were added to the appropriate seasonings and boiled for 4 minutes to taste and the texture and color were good.

[Application Example 2]

40g of dried rice cake prepared by crime prevention as in Example (2.3) and lyophilized eggs, green onions and other seasonings in cup-shaped containers were added to 200cc of boiling water and restored for 4 minutes. Was good.

As a result of the above application examples (1, 2) it can be seen that the instant dried rice cakes finished in Examples 1 to 3 can be utilized in products such as ramen noodles and instant rice cake soup.

Claims (2)

Adjust the water content to 20-40% by mixing starch, salt, purified water, etc. with a grain size of 30-180 mesh rice powder (40-70wt%), and then double shaft with two axes with the rotating direction of the screw (corotating) Method for producing an instant dried rice cake, characterized in that the mixed raw material by the compression molding machine to granule molding, cooling, cutting, drying. The method according to claim 1, wherein the mixed raw material is treated with the screw rotational speed of the twin-screw extruder at 350-450 rpm and the temperature of the barrel at 100-180 ° C.