KR20170040017A

KR20170040017A - preparing method of rice cake

Info

Publication number: KR20170040017A
Application number: KR1020150139349A
Authority: KR
Inventors: 조영춘
Original assignee: 조영춘
Priority date: 2015-10-02
Filing date: 2015-10-02
Publication date: 2017-04-12

Abstract

More particularly, the present invention relates to a method for preparing a rice cake which can improve the flavor of rice cakes and increase preservability by adding a rice fermentation broth fermented with koji instead of conventional rice cakes .
The method for preparing rice cake of the present invention comprises a fermentation step of adding rice koji and rice flour to water and fermenting the mixture for 1 to 3 days to obtain a rice fermentation liquid, a kneading step of mixing and kneading rice flour into a rice fermentation broth, Aging step of aging the rice dough for 10 to 50 hours, and a mashing step in which the aged rice dough is placed in a mold and steam is added thereto.

Description

[0001] The present invention relates to a preparing method of rice cake,

More particularly, the present invention relates to a method for preparing a rice cake which can improve flavor of rice cakes and increase preservability by adding a rice fermentation broth fermented with koji instead of conventional rice cakes .

Increase is the only process of fermentation of our rice, which is called according to the area, such as feast, feature, truncate, host, liquor, or heavy disease. Normally, the juice is mixed with sugar, salt, water, and makgeolli, and then fermented for 2 ~ 3 hours. Then, it is fermented for 1-2 hours after removing the gas.

Korean Patent Laid-Open Publication No. 10-2013-0025285 discloses a process for producing functional rice gruel.

The method of manufacturing the rice cake has a drawback in that the use of rice wine in the preparation of rice cake has a drawback that the degree of preference is lowered and quality control of the product is difficult due to unstable fermentation.

Therefore, some of the currently commercially sold rice pudding uses dried yeast in place of makgeolli, and is manufactured through a short time fermentation rather than a conventional one. However, when dry yeast is used, the preparation is easier than the method using rice wine, but the taste thereof is inferior to fermentation using rice wine.

Korean Patent Laid-Open No. 10-2013-0025285: Method for producing functional rice gruel rice cake

The present invention has been made in order to solve the above problems, and it is an object of the present invention to provide a method for manufacturing rice gruel which can improve flavor of rice cakes and increase preservability by adding rice fermentation broth fermented with koji instead of conventional rice wine .

In order to accomplish the above object, the present invention provides a method for preparing rice cake, comprising: fermenting a rice fermentation broth by adding yeast and rice flour to water for 1 to 3 days; A kneading step of kneading rice flour into the rice fermentation broth; An aging step of aging the rice dough obtained in the kneading step for 10 to 50 hours; And adding the aged rice dough to a mold and adding water vapor to the rice dough.

And a coating step of spraying the coating liquid obtained by fermenting the sour bark and the birch bark onto the surface of the rice cake after completion of the boiling step.

The coating solution is prepared by mixing a) bark bark and birch bark at a weight ratio of 1: 1 and immersing the bark bark in a brine solution; b) removing the bark bark and birch bark from the brine, Fermenting a fermentation strain and inoculating it, and c) filtering the solid after fermentation to remove the solid matter.

The fermentation step comprises adding an acidic garlic ( Allium victorialis ) leaves are squeezed out and added to the extracted garlic juice.

As described above, according to the present invention, the flavor of rice cakes can be improved by adding a rice fermentation broth fermented with koji instead of conventional rice wine.

In addition, the preservation of rice cake can be increased by using siberian bark and birch bark.

Hereinafter, a method of manufacturing a rice cake according to a preferred embodiment of the present invention will be described in detail.

The method for producing rice cake of the present invention includes a fermentation step in which rice is fermented by adding yeast and rice flour to water to obtain a rice fermentation liquid, a kneading step of mixing rice flour into rice fermentation solution and kneading the rice, And a mashing stage in which the aged rice dough is placed in a mold and steam is added thereto.

Each step will be examined in detail.

1. Fermentation step

First, prepare yeast.

It can be made by using products that are commercialized with yeast or by the following methods.

Rice, barley, soybean, wheat, etc. are added with water, kneaded, and wrapped in cloth, straw, grass leaf, etc., stepped on foot, or molded into a molded shape. The formed body can be molded into various shapes such as a disk shape, a conical shape, and a hat shape. The molded body is stored in a culture chamber, and microorganisms are inoculated and propagated. The temperature of the culture room is adjusted to 80% by the culturing process, and the mixture is stored at 20 to 28 ° C for 20 to 30 days. Through such a culturing process, the molded body is provided with a saccharification microorganism such as Aspergillus, Rhizopus, Mucor, Absidia, and Saccharomyces, an alcohol fermenting microorganism And the like will naturally inoculate and reproduce.

It is needless to say that a specific strain can be inoculated into a shaped body. At this time, Aspergillus species, preferably Aspergillus oryzae , Aspergillus niger , etc., can be used as a specific strain.

After the incubation, the molded body is transferred to a drying chamber and dried at 28 to 48 ° C for 40 to 50 hours to produce yeast.

Next, yeast and rice flour are added to water and fermented for 4 to 10 days to obtain a rice fermentation broth. For example, 40 to 60 parts by weight of koji and 40 to 60 parts by weight of rice flour are mixed with 100 parts by weight of water, followed by fermentation at 27 to 36 DEG C for about 1 to 3 days.

On the other hand, an acid of garlic (Allium In another implementation example, the fermentation step according to the present invention victorialis ) leaves are squeezed and further extracted with acidic garlic juice to ferment. The acid garlic juice increases the functionality of the rice cake. Especially, the acid garlic has a unique taste and aroma, which can increase the flavor of the rice cake.

For example, 40 to 60 parts by weight of yeast, 40 to 60 parts by weight of rice flour, and 2 to 10 parts by weight of an acidic garlic juice are mixed with 100 parts by weight of water to obtain a rice fermentation broth by fermentation at 27 to 36 DEG C for about 4 to 10 days have.

Allium victorialis ) is a plant of the genus Allium of the Lily family. It is a perennial plant native to Korea, Japan, northern China, eastern Siberia and Kamchatka peninsula. It is known that the acid garlic is different from the edible garlic (Allium savitum) cultivated and edible in both genetic and taxonomic aspects and its physiological activity is also different. In one room, it is said that the mountain garlic warms the body, protects the stomach, and eliminates poison. It also has a unique flavor and aroma and rich inorganic ingredients and vitamins. It has been used in many ways, such as raw vegetables, pickles, pickles, fried foods, kimchi and salting, etc. In recent years, absorption of vitamin B And the presence of antithrombotic agents has been recognized as a functional food and herbal medicine.

2. Dough stage

Mix rice flour with prepared rice fermentation solution and knead. For example, 20 to 40 parts by weight of the rice fermentation broth can be mixed and kneaded with respect to 100 parts by weight of the rice flour.

3. Ripening stage

Next, the rice dough obtained in the kneading step is aged at 20 to 30 DEG C for 10 to 50 hours. During the fermentation process, dextrin is produced as the fermentation progresses, resulting in viscoelasticity and fluidity.

4. Steaming stage

Next, the aged rice dough is put into a mold, and steam is added to perform a steaming step. The steaming may be carried out at 80 to 150 캜 for 30 to 60 minutes.

The flavor of the rice cake can be improved by adding the rice fermentation broth fermented with the yeast in place of the makgeolli, which is prepared by the above method.

Meanwhile, in another embodiment of the present invention, a step of spraying the coating liquid onto the surface of the rice cake obtained by the boiling may be further performed.

Use the one obtained by fermenting the sycamore bark and birch bark with a coating solution. For example, sirloin bark and birch bark are mixed at a weight ratio of 1: 1 and immersed in salt water for a day. It is soaked in salt water to reduce moisture contained in the sycamore and birch bark, while softening the tissue. Then, the bark and the birch bark are removed from the salt water, the water is removed, and the mixture is mixed with the sugar and fermented by inoculating the fermentation strain. 20 to 60 parts by weight of sugar may be mixed with 100 parts by weight of the shell, and 0.01 to 0.5 parts by weight of the strain may be inoculated. Fermentation bacteria Mainly yeast, yeast or lactic acid bacteria can be used. For example, Aspergillus oryzae can be used. The fermentation is carried out at a temperature of 20 to 30 DEG C for 2 to 6 months.

The fermented fermentation product is sieved to remove solids, and then a coating solution is obtained. The coating solution is evenly sprayed on the surface of the rice cake. Sprayed coating liquid can inhibit proliferation of harmful microorganisms and delay deterioration and decay.

Hereinafter, the present invention will be described in detail with reference to the following examples. This is for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

50 parts by weight of yeast and 50 parts by weight of rice flour were mixed with 100 parts by weight of water, followed by fermentation at 30 DEG C for 2 days to prepare a rice fermentation broth. Then, 30 parts by weight of the rice fermentation broth was mixed with 100 parts by weight of glutinous rice flour, kneaded, and aged at 25 DEG C for 30 hours. Next, the aged rice dough was put into a molding machine of a steamer, steam was added thereto, and the rice cake was steamed at 100 ° C for 40 minutes.

(Example 2)

The coating solution was evenly sprayed on the surface of the prepared rice cake prepared in Example 1 above.

The sieve bark and birch bark were mixed at a weight ratio of 1: 1 and immersed in salt water of 15% salinity for 24 hours, then taken out of the brine and drained. Then, 40 parts by weight of sugar was mixed with 100 parts by weight of the shell, 0.2 part by weight of the strain was inoculated into Aspergillus oryzae, and the fermentation was performed at a temperature of 25 캜 for 4 months, and the mixture was sieved to remove solids.

The sensory test was carried out using the default rice cakes of Examples 1 and 2 as samples. 10 panelists were selected to evaluate the appearance, flavor, taste, and overall preference of rice cakes by the 5 - point scale method. As a comparative example, a conventional rice cake made by mixing makgeolli was purchased and used in a conventional market. The sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 1 3.8 4.3 4.5 4.3 Example 2 4.0 4.2 4.1 4.1 Comparative Example 4.1 2.7 3.2 3.0

The results of Table 1 show that Examples 1 and 2 have good scores on appearance, flavor and taste. On the other hand, in the case of the comparative example, scores were lower than those of the examples in flavor and taste.

Accordingly, the present invention has been shown to improve the functionality of rice cakes while producing rice cakes having excellent flavor.

On the other hand, in order to confirm whether or not the shelf-life improves, Example 2 and Comparative Example were left at room temperature for 3 days and then observed with naked eyes. As a result, it was confirmed that molds were bloomed on the surface of rice cakes. On the other hand, in the case of Example 2, there was no visual change. Therefore, it has been confirmed that the present invention has an effect of inhibiting the growth of harmful microorganisms.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.

Claims

A fermentation step of adding rice koji and rice flour to water and fermenting the mixture for 1 to 3 days to obtain a rice fermentation broth;
A kneading step of kneading rice flour into the rice fermentation broth;
An aging step of aging the rice dough obtained in the kneading step for 10 to 50 hours;
The method of manufacturing a rice cake according to claim 1 or 2, wherein the aged rice dough is placed in a mold and steamed to steam.

The method according to claim 1, further comprising a coating step of spraying the coating liquid obtained by fermenting the sycamore bark and the birch bark on the surface of the rice cake after the completion of the boiling step.

3. The method according to claim 2, wherein the coating solution is prepared by mixing a) bark bark and birch bark at a weight ratio of 1: 1 and immersing the bark bark in a brine solution, and b) mixing the bark bark and the birch bark And then fermenting the mixture by inoculation with a fermentation strain; and c) removing the solid matter by filtering the sieved body after fermentation.

The method of claim 1, wherein the fermentation step comprises adding an acidic garlic wherein the leaves of victorialis are squeezed and further extracted with acidic garlic juice.