KR20130104681A - Lubricating oil composition for surface coating of rice cake and preparation for the same - Google Patents

Abstract

PURPOSE: A method for manufacturing lubricating oil composition is provided to increase a retention period and valid date and enhance chewiness by inhibiting the aging of rice cake. CONSTITUTION: A method for manufacturing lubricating oil composition comprises 90-99 weight% of oil material and beeswax. The oil material includes triglyceride. The oil material consist of at least one selected from made castor oil, soybean oil, sesame oil, palm oil, corn oil, rice kernel oil, beef tallow, lard, fish oil, butter and margarine. The lubricating oil composition for rice cake coating has Brookfield viscosity of less than 50 cP. The oil material is heated at 50-300°C. [Reference numerals] (AA) Step of maintaining 50-300°C by heating oil and fat phase; (BB) Step of adding beeswax into the oil and fat phase maintained within the temperature of 50-300 and stirring the mixture to become homogeneous composition; (CC) Step of cooling the liquid state composition to room temperature to obtain suspended composition

Description

Lubricating oil composition for rice cake coating and its manufacturing method {Lubricating oil composition for surface coating of rice cake and preparation for the same}

The present invention relates to a lubricating oil composition for rice cake coating and a method for producing the same, and more particularly, to a lubricating oil composition for rice cake coating and a method for producing the same, which prevents hardening of the surface of rice cake.

Rice cake is mainly made of non-glutinous rice or glutinous rice, and it is a general term for processed foods made of other grains, and there are many kinds according to the ingredients and methods. The variety is enough to make and eat.

Rice cakes are usually made by grinding the grain into powder and steaming it with moisture, or mixing it with water and steaming it, then steaming it or boiling it. The rice cake and the white rice cake are steamed and put on the Anban and made with the rice cake. Add or mix nuts, dried fruits, herbs, and petals that are characteristic of the region or season.

Rice cakes are a big part of our dietary culture, and as we have become more interested in traditional foods, the consumption of rice cakes is increasing more naturally. However, rice cakes made from rice, the main ingredient, contains more than 60% of starch, and so called aging occurs as time passes. Starch is composed of amylose and amylopectin. When the rice cake surface consisting of starch particles is kept in contact with air in the air for a long time, the crystalline part of the starch particles is increased. This state is called an aging state. When aging occurs, not only food hardens and tissues deteriorate, but also digestibility worsens. Therefore, starch-containing rice cakes have a problem that the product value is significantly lowered as a result of aging, and the food becomes hard and the palatability is poor.

In order to solve the above problems, the present invention is to provide a rice cake lubricating oil composition for preventing the hardening of the rice cake surface and its manufacturing method.

In order to achieve the above object, the present invention provides a lubricating oil composition for rice cake coating comprising a beeswax refined lead obtained in the oil phase and the honeycomb containing triglycerides.

And, the holding phase is made of 90 to 99% by weight, the remainder is made of the beeswax.

In addition, the oil phase is made of one or more of castor oil, soybean oil, sesame oil, palm oil, corn oil, rice bran oil, beef oil, laurel, fish oil, butter, margarine.

And, the viscosity of the rice cake lubricating oil composition of the present invention can be expressed as Brookfield viscosity, preferably less than about 5,000 cP, more preferably less than about 1,000 cP, even more preferably less than about 500 cP, further More preferably less than about 200 cP and less than about 200 cP or less than about 100 cP. It is desirable for the Brookfield viscosity to exceed about 50 cP.

On the other hand, the present invention is the step of heating the holding phase, after the beeswax is added to the holding phase to produce a homogeneous mixture through stirring, the homogeneous mixture is gradually cooled at room temperature to obtain a suspension composition coating coating It provides a method for producing a lubricating oil composition.

The present invention is to solve the problem that the tissue is hardened due to aging of starch, which is the main ingredient of rice cakes, after 1 to 2 days or more, and suppresses the aging of rice cakes to improve the texture of rice cakes and to preserve and This is an excellent effect to extend the shelf life.

1 is a flow chart showing a process for producing a lubricating oil composition for rice cake coating according to the present invention.

If the lubricating oil applied on the surface of rice cake is easily evaporated within the shelf life, the quality of rice cake will be greatly reduced and the fatal problem will be deteriorated, and the uniformity will be applied to the rice cake surface due to high fluidity due to the low viscosity of cooking oil. As a difficult problem, there is a problem in the sensual preference that sticks between the rice cake and rice cake. In addition, even in the cutting device of the rice cake machine, the high fluidity lubricating oil composition was not uniformly applied to the inside of the machine.

In order to solve this problem, beeswax is added to oils and fats to increase the viscosity of the lubricating oil composition, thereby increasing the boiling point and smoke point due to the increase of attraction force between molecules constituting the liquid and the surface of rice cake. The absorption was inhibited, and in consideration of the sensory aspect to enhance the texture of the rice cake, a weight percent ratio having an optimum viscosity was formed.

The lubricating oil composition for the rice cake diagram of the present invention prevents the evaporation of the rice cake by inhibiting evaporation into the atmosphere at room temperature, and can be applied evenly to the rice cake surface by increasing the viscosity to increase the sensual preference.

Beeswax used in the present invention is an animal solid wax collected from a honeycomb by a heat compression method, a solvent extraction method, etc. The main components are palmitic acid esters of mesyl alcohol and seric acid. It is mainly used in confectionery, basics of various medicines, cosmetics, etc. It is a physicochemical property and has a high melting point and high viscosity, and is a solid substance at room temperature and has a white or yellow color. In addition, beeswax contains a propolis component as a component and is known to have an antimicrobial effect, which is preferable as a component of lubricating oil for rice cake application.

The oil phase used in the present invention is present as a solid, liquid, or semi-liquid depending on temperature, and the main component is triglyceride, and a small amount of fatty acids, phosphatides, fat-soluble vitamins, mono and diglycerides are used. It contains.

Carbon number of fatty acid of edible triglyceride (Triglyceride) had an even number of 4 to 24, and among them are divided into saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid and the like.

Edible oil is an edible oil that becomes a complete liquid in 15, and depending on the type of raw material, oil can be oiled from all raw materials containing oil such as castor oil, soybean oil, sesame oil, palm oil, corn oil, rice bran oil, etc. This is collectively called vegetable oils, and animal oils are body fats such as iron oil, lard, fish oil, and butterfat, and margarine.

Oil phase, which is a major component of the present invention, is generally used in a liquid holding state at room temperature, and preferably castor oil, soybean oil, sesame oil, palm oil, corn oil, rice bran oil, iron oil, pork, fish oil, butter, margarine, More preferably

Soybean oil and sesame oil can be used.

The viscosity of the rice cake lubricating oil composition of the present invention may be expressed as Brookfield viscosity, preferably less than about 5,000 cP, more preferably less than about 1,000 cP, even more preferably less than about 500 cP, even more preferred. Preferably less than about 200 cP and less than about 200 cP or less than about 100 cP. Most preferably the Brookfield viscosity is greater than about 50 cP.

Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, it is provided to ensure that the contents introduced herein are thorough and complete, and that the spirit of the present invention to those skilled in the art can fully convey.

≪ Example 1 >

After heating 300g soybean oil and maintaining it at a temperature between 80-200 degrees, 15g of beeswax is added and dissolved by stirring to make a homogeneous mixture. Thereafter, the homogeneous mixture was cooled to room temperature to obtain a suspension composition. Brookfield Viscosity: 86 cP

<Example 2>

150 g of sesame oil is heated and maintained at a temperature between 80 and 200 degrees, and then 5 g of beeswax is added to dissolve through stirring to form a homogeneous mixture. Thereafter, the homogeneous mixture was cooled to room temperature to obtain a suspension composition. Brookfield Viscosity: 102 cP

Experimental Example 1. Physical Hardness Inspection

The lubricating oil composition prepared in Examples 1 and 2 was applied to the sections and the surface of the flakes, and then stored for 5 days, and the rheometers attached to a plate-cylindricalprobe (diameter 20 mm) (CR-200D, Sun Scientific, Japan), the hardness (hardness) according to the storage period was measured. That is, when the probe is moved at a speed of 100 mm per minute and the sample is deformed 30%, the highest force applied to the sample is converted into hardness (kg / cm ² ), measured three times, and the average value is taken. The results are shown in Table 1 below. Indicated.

Comparative example was experimented with soybean oil-coated slices, songpyeon. (Brookfield Viscosity of Soybean Oil: 49cp)

Condition
Hardness (g / cm ² )
Produce
Immediately
Produce
1 day later
Produce
2 days later
Produce
After 5 days
Intercept
Comparative Example
854
1256
2669
6123
Example 1
812
931
1048
1247
Example 2
833
1021
1150
1541
songpyeon
Comparative Example
1321
1903
3698
8742
Example 1
1359
1563
1875
2156
Example 2
1420
1613
1947
2354

From the results of Table 1, it was confirmed that the hardness increase rate compared to the storage period was significantly lower than the slice, the songnip is coated with soybean oil is coated, the lubricating oil composition of the present invention.

Experimental Example 2: Experimental Texture and Adhesion According to Storage Period

Sensory evaluation was performed by applying the lubricating oil composition prepared in Examples 1 and 2 to the slices and pine pieces, and the evaluation items were the texture of judging that the rice cake was directly chewed and the adhesion of separating rice cakes and rice cakes superimposed on each other. Persimmon was measured. Comparative example was experimented with soybean oil-coated slices, songpyeon. (Brookfield Viscosity of Soybean Oil: 49cp)

In this case, 10 unspecified general public was evaluated according to the following evaluation criteria, and the results are shown in Table 3 below.

Evaluation standard

1) Texture (chewability): evaluation from 1 point of poorest organization to 10 points of excellent order

2) Adhesiveness separating rice cakes from rice cakes: evaluation from 1 point of weakest order to 10 points of strongest order

Texture (chewy)
Adhesiveness that separates rice cake and rice cake
Immediately after manufacture
1 day after manufacture
2 days after manufacture
5 days after manufacture
Immediately after manufacture
1 day after manufacture
2 days after manufacture
5 days after manufacture
Intercept
Comparative Example
8.9
7.1
5.0
2.5
1.1
4.5
6.9
8.8
Example 1
8.8
8.2
8.3
6.2
0.9
2.1
2.8
3.5
Example 2
9.3
8.7
8.0
5.7
0.7
2.5
3.0
2.9
songpyeon
Comparative Example
7.9
6.4
4.9
1.9
1.3
5.0
7.8
9.0
Example 1
7.9
7.0
6.7
6.8
1.0
2.5
3.3
4.0
Example 2
8.2
7.5
7.0
6.4
1.1
2.7
3.0
3.9

From the results of Table 2, the rice cake prepared by applying the lubricating oil composition of the present invention to the rice cake is excellent in texture even when exposed to air for a long time, and reduces the adhesion between the rice cake and rice cake due to the uniform coating on the rice cake surface. It can be seen that it is remarkably superior in terms of sensory function.

none

Claims (7)

Fat or oil phase containing triglycerides; and
Lubricating oil composition for rice cake application comprising beeswax refined lead from honeycomb. The method of claim 1,
The maintenance phase is made up of 90 to 99% by weight, the remainder is made of beeswax lubricating oil composition.
The method according to claim 1 or 2,
The oil phase is lubricating oil composition for rice cake coating consisting of at least one of castor oil, soybean oil, sesame oil, palm oil, corn oil, rice bran oil, beef oil, pork, fish oil, butter, margarine.
The method according to claim 1 or 2,
A lubricating oil composition for applying rice cake having a Brookfield viscosity of 50 cP or more.
The maintenance phase is heated;
After the beeswax is added to the holding phase to produce a homogeneous mixture through stirring;
The homogeneous mixture is gradually cooled at room temperature to obtain a suspension composition comprising the step of producing a lubricating oil composition for rice cake coating.
The method of claim 5,
The oil-based oil is a method of producing a lubricating oil composition for rice cake consisting of castor oil, soybean oil, sesame oil, palm oil, corn oil, rice bran oil, beef oil, pork, fish oil, butter, margarine.
The method of claim 5,
The holding phase is a lubricating oil composition manufacturing method for rice cake, characterized in that heated to 50 ~ 300.

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