KR20180005619A - Method for the extension of storage period when preparing rice cake or sliced rice cake - Google Patents
Method for the extension of storage period when preparing rice cake or sliced rice cake Download PDFInfo
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- KR20180005619A KR20180005619A KR1020170085797A KR20170085797A KR20180005619A KR 20180005619 A KR20180005619 A KR 20180005619A KR 1020170085797 A KR1020170085797 A KR 1020170085797A KR 20170085797 A KR20170085797 A KR 20170085797A KR 20180005619 A KR20180005619 A KR 20180005619A
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- 241000209094 Oryza Species 0.000 title claims abstract description 143
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 143
- 235000009566 rice Nutrition 0.000 title claims abstract description 143
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000003860 storage Methods 0.000 title claims abstract description 28
- 235000014347 soups Nutrition 0.000 claims abstract description 34
- 239000005022 packaging material Substances 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 32
- 239000004698 Polyethylene Substances 0.000 claims description 25
- 229920000573 polyethylene Polymers 0.000 claims description 25
- 239000004677 Nylon Substances 0.000 claims description 20
- 229920001778 nylon Polymers 0.000 claims description 20
- 238000012856 packing Methods 0.000 claims description 13
- 229940123973 Oxygen scavenger Drugs 0.000 claims description 7
- -1 polyethylene Polymers 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 19
- 241000894006 Bacteria Species 0.000 description 11
- 239000003795 chemical substances by application Substances 0.000 description 9
- 230000003635 deoxygenating effect Effects 0.000 description 8
- 239000003755 preservative agent Substances 0.000 description 7
- 230000002335 preservative effect Effects 0.000 description 6
- 238000009826 distribution Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229920006266 Vinyl film Polymers 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000013019 agitation Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 떡국떡 또는 떡볶이떡 제조시 저장기간 연장 방법에 관한 것이다. 보다 구체적으로, 본 발명은 주정의 농도, 포장 재질 및 탈산소제를 이용한 떡국떡 또는 떡볶이떡 제조시 저장기간 연장 방법에 관한 것이다. The present invention relates to a method of extending a storage period of time when preparing rice cake soup or rice cake cake. More particularly, the present invention relates to a method for extending the storage period of the rice cake using the concentration of the alcohol, the packaging material, and the oxygen scavenger.
떡류의 권장 유통기한은 식품위생법에서 1일로 권장할 정도로 변질이 쉽게 되는 품목군이다. 저장기간을 연장하는 기술을 보유하는 것은 다양하게 변화하고 있는 소비자 요구사항과 유통환경 변화에 유연하게 대응할 수 있는 경쟁력을 갖추는 것이다. 수출 시장 및 급식, 온라인마켓, 편의점 등 다양한 국내 유통 환경이 저장기간이 긴 상품은 요구하고 있는 실정이라 기존 생산 방식을 탈피하여 다양한 방법으로 저장기간을 늘리려는 노력이 필요한 시점이다.The recommended shelf life of rice cake is the item group which is easy to deteriorate enough to recommend for one day in the Food Sanitation Law. Having the technology to extend the storage period has the competitiveness to respond flexibly to changing consumer requirements and distribution environment. Various domestic distribution environments such as export market, food service, online market, and convenience store require products with a long storage period. Therefore, it is necessary to endeavor to increase the storage period by diverting from the existing production method.
대한민국 공개특허공보 제1999-0074999호는 가래떡의 제조방법을 개시하고 있으며, 대한민국 등록특허공보 제10-0478805호의 떡볶이용 가래떡 등 다양한 가래떡의 제조방법이 제공되어 있다. 종래에 제공되어 있는 다양한 가래떡의 제조방법에서는 떡의 변질을 방지하기 위하여 인체에 유해한 다량의 합성보존제(방부제)를 사용함으로써 소비자로 하여금 합성보존료의 사용으로 인한 혐오감을 주어 떡의 소비를 위축시키는 현상을 발생시키는 문제점이 있다. Korean Patent Laid-Open Publication No. 1999-0074999 discloses a method for producing glaze rice cake, and a method for producing various glaze rice cake such as Korean rice cake glaze rice cake of Korean Patent Registration No. 10-0478805 is provided. In the conventional methods for producing glacious rice cakes, a large amount of a synthetic preservative (preservative) harmful to the human body is used in order to prevent deterioration of rice cakes, thereby causing consumers to feel discomfort due to the use of synthetic preservatives, .
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 인체에 유해한 합성보존제(방부제)를 첨가하지 않은 상태에서 장기간 변질하지 않도록 떡국떡 또는 떡볶이떡 제조시 저장기간 연장 방법을 제공하는 것을 목적으로 한다. Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for extending the storage period of the rice cake or rice cake cake so as not to deteriorate for a long time without adding a synthetic preservative (preservative) harmful to human body.
일구현예에 따르면, 본 발명은 According to one embodiment,
(A) 떡국떡 또는 떡볶이떡을 제조하는 단계; 및(A) preparing a rice cake soup or a rice cake cake; And
(B) 상기 떡국떡 또는 떡볶이떡의 표면에 주정을 처리하는 단계를 포함하는 떡국떡 또는 떡볶이떡의 저장기간 연장방법을 개시한다. (B) Disclosed is a method for extending the storage period of rice cake soup or rice cake cake containing a step of treating the surface of the rice cake soup or rice cake soup with a spice.
본 발명에 따른 떡국떡 또는 떡볶이떡의 저장기간 연장방법에 있어서, 상기 단계 (B)에서 주정의 농도는 75%일 수 있다. In the method for extending the storage period of the rice cake cake or the rice cake cake according to the present invention, the concentration of the rice cake in step (B) may be 75%.
본 발명에 따른 떡국떡 또는 떡볶이떡의 저장기간 연장방법에 있어서, 상기 단계 (B)에서 주정의 함량은 떡국떡 또는 떡볶이떡의 중량을 기준으로 0.5 중량% 내지 1 중량%일 수 있다. 상기 주정의 함량이 0.5 중량% 미만이거나 2 중량%를 초과하는 경우 떡국떡 또는 떡볶이떡의 유통기한이 단축될 수 있다. In the method for extending the storage period of the rice cake cake or the rice cake cake according to the present invention, the content of the rice cake in the step (B) may be 0.5 to 1% by weight based on the weight of the rice cake cake or the rice cake cake. If the content of the alcohol is less than 0.5% by weight or exceeds 2% by weight, the shelf life of the rice cake soup or rice cake cake can be shortened.
본 발명에 따른 떡국떡 또는 떡볶이떡의 저장기간 연장방법에 있어서, 상기 방법은 단계 (B) 이후에 (B-1) 상기 떡국떡 또는 떡볶이떡에 처리된 주정을 휘발시키는 단계를 추가로 포함할 수 있다. 상기 주정을 휘발시키는 단계(B-1)은 물리적인 방법, 예를 들면 교반 기기를 통해 30초 내지 1분 동안 수행될 수 있다. In the method for extending the storage period of the rice cake cake or the rice cake cake according to the present invention, the method further comprises the step (B-1) of volatilizing the rice cake treated with the rice cake cake or rice cake cake after (B-1) . The step (B-1) of volatilizing the alcohol can be carried out by a physical method, for example, through a stirring apparatus for 30 seconds to 1 minute.
본 발명에 따른 떡국떡 또는 떡볶이떡의 저장기간 연장방법에 있어서, 상기 방법은 (C) 주정 처리된 떡국떡 또는 떡볶이떡을 나일론(NY) 및 폴리에틸렌(PE)을 포함하는 포장재로 포장하는 단계를 추가로 포함할 수 있다. In the method for extending the storage period of the rice cake cake or the rice cake cake according to the present invention, the method comprises the steps of (C) packing the rice cake cake or the rice cake cake with the packaging material containing nylon (NY) and polyethylene (PE) May be further included.
본 발명에 따른 떡국떡 또는 떡볶이떡의 저장기간 연장방법에 있어서, 상기 방법은 단계 (C) 이전에 탈산소제를 첨가하는 단계를 추가로 포함할 수 있다. 상기 탈산소제는 무기물 탈산소제 및 유기물 탈산소제, 바람직하기는 무기물 탈산소제를 포함할 수 있다. In the method for extending the storage period of the rice cake cake or the rice cake cake according to the present invention, the method may further include the step of adding oxygen scavenger prior to step (C). The deoxygenating agent may include inorganic deoxidizing agents and organic deoxygenating agents, preferably inorganic deoxygenating agents.
본 발명에 따른 떡국떡 또는 떡볶이떡의 저장기간 연장방법에 있어서, 상기 방법은 (D) 포장된 떡국떡 또는 떡볶이떡을 냉장보관 하는 단계를 추가로 포함할 수 있다. 상기 냉장보관은 0 내지 20 ℃의 온도에서 수행될 수 있다. According to the present invention, there is provided a method for extending a storage period of a rice cake soup or a rice cake soup according to the present invention, said method further comprising the step of (D) storing the packaged rice cake soup or rice topped rice cake in a refrigerator. The refrigeration can be carried out at a temperature of 0 to 20 ° C.
일 예시적인 구현예에 따르면, 본 발명은 According to one exemplary embodiment,
(a) 떡국떡 또는 떡볶이떡을 제조하는 단계; (a) preparing a rice cake soup or a rice cake cake;
(b) 상기 떡국떡 또는 떡볶이떡의 표면에 떡국떡 또는 떡볶이떡의 중량을 기준으로 0.5 중량% 내지 1 중량%의 함량으로 75% 농도의 주정을 처리하는 단계;(b) treating the surface of the rice cake soup or rice cake cake with a content of 0.5% to 1% by weight based on the weight of the rice cake soup or rice cake cake with a concentration of 75%;
(c) 상기 떡국떡 또는 떡볶이떡에 처리된 주정을 30초 내지 1분 동안 교반하여 휘발시키는 단계; (c) agitating the rice cake or rice cake cake for 30 seconds to 1 minute to volatilize;
(d) 상기 떡국떡 또는 떡볶이떡에 무기물 탈산소제를 첨가하여 나일론(NY) 및 폴리에틸렌(PE)을 포함하는 포장재로 포장하는 단계; 및 (d) adding an inorganic oxygen scavenger to the rice cake cake or rice cake cake and packing the same in a packaging material containing nylon (NY) and polyethylene (PE); And
(e) 포장된 떡국떡 또는 떡볶이떡을 냉장보관 하는 단계를 포함하는 떡국떡 또는 떡볶이떡의 저장기간 연장방법이 개시된다. (e) A method for extending a storage period of a rice cake soup or a rice cake cake containing a packaged rice cake soup or a rice soup pastry rice cake by refrigeration.
본 발명의 떡국떡 또는 떡볶이떡의 저장기간 연장방법에 따르면, 인체에 유해한 합성보존제(방부제) 없이도 떡국떡 또는 떡볶이떡의 유통기한을 연장시킬 수 있는 이점이 있다. According to the method for extending the storage period of the rice cake or the rice cake cake of the present invention, there is an advantage that the shelf life of the rice cake soup or the rice cake cake can be extended without a synthetic preservative (preservative) harmful to human body.
이하, 발명의 이해를 돕기 위해 다양한 실시예를 제시한다. 하기 실시예는 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐 발명의 보호범위가 하기 실시예에 한정되는 것은 아니다.Hereinafter, various embodiments are provided to facilitate understanding of the present invention. The following examples are provided to facilitate understanding of the invention and are not intended to limit the scope of the invention.
<< 실시예Example >>
실시예Example 1. One. 떡국떡Rice cake rice cake 사용에 최적 주정 농도 확인 Determine the best alcohol concentration for use
떡국떡에 최적 주정 농도를 알아보기 위하여, 주정의 농도를 65%, 70%, 75% 및 80%의 4개 군으로 나누어 도 1에 나타낸 방법에 따라 제조된 1Kg의 떡 중량의 1%에 해당되는 10g을 고루 도포시킨 후, 25℃의 온도에서 동일량의 시료를 10초 이내 채취하여 총균수를 측정하고, 그 결과를 하기의 표 1에 나타내었다. To determine the optimum concentration of rice cake for rice cake rice cake, the concentration of rice cake was divided into four groups of 65%, 70%, 75% and 80%, corresponding to 1% of 1Kg rice cake weight prepared according to the method shown in FIG. The same amount of sample was taken within 10 seconds at a temperature of 25 DEG C and the total number of bacteria was measured. The results are shown in Table 1 below.
(CFU/g)(CFU / g)
상기 표 1로부터 알 수 있듯이, 주정의 농도가 75%인 경우 가장 소독력이 우수한 것으로 확인되었다. As can be seen from the above Table 1, it was confirmed that the highest disinfecting power was obtained when the concentration of the alcohol was 75%.
실시예Example 2. 포장재질에 따른 주정 처리 효과 연구 2. Study on effect of alcohol treatment on packing material
OPP+PE 재질과 NY+PE 재질의 두 종류의 비닐필름이 주정 처리한 떡을 담아 밀봉 처리 한 후, 보관 과정에서 주정의 효과를 확인하였다. 상기 실시예 1에서 떡국떡에 최적 농도로 확인된 75%의 주정을 1Kg의 떡국떡 중량의 1%인 10g을 도포한 후, OPP+PE 재질과 NY+PE 재질의 두 종류의 비닐필름에 각각 담은 후 실온에 보관하면서 포장일과 2/4/6/8/10일차에 총균수를 측정하고, 그 결과를 하기의 표 2에 나타내었다. Two kinds of vinyl films, OPP + PE material and NY + PE material, were sealed with rice cake which was treated with alcohol and then the effect of alcohol was confirmed during storage. In Example 1, 75% of the alcohol, which was found to be the optimum concentration for the rice cake rice cake, was applied in an amount of 10 g, which is 1% of the weight of the rice cake rice cake of 1 Kg, and the two types of vinyl films, OPP + PE material and NY + PE material, After storage, the cells were stored at room temperature, and the total number of bacteria was measured on the day of packaging and on the day of 2/4/6/8/10. The results are shown in Table 2 below.
(CFU/g)(CFU / g)
상기 표 2로부터 알 수 있듯이, 포장일에는 동일하던 총균수가 시간이 경과하면서 OPP+PE 재질은 급속한 증가를 보여 6일차에는 초기 부패 단계에 도달하는 것으로 나타났다. 한편, NY+PE 재질은 6일차까지 완만한 추이로 증가되다가 8일차부터 상승하여 10일차에는 초기부패단계에 진입하였다. 따라서, 떡국떡에 주정 처리 후 NY+PE 재질에 담아 포장 시 OPP+PE 재질에 포장하는 것보다 유통기한이 2일 더 연장될 수 있음이 확인되었다. As can be seen from the above Table 2, OPP + PE material rapidly increased with the passage of the same total number of bacteria on the packing day, and it reached the initial decay stage on the 6th day. On the other hand, NY + PE materials showed a gradual increase until the 6th day, then increased from the 8th day and entered the initial corruption stage on the 10th day. Therefore, it was confirmed that the shelf life could be extended by 2 days longer than packing OPP + PE material in packing NY + PE material after rice cake processing.
실시예Example 3. 주정 처리 제품과 3. Spirits and products 탈산소제의Deoxygenating 상관관계 연구 Correlation study
실시예 1에서 떡국떡에 최적 농도로 확인된 75%의 주정을 1Kg의 떡국떡 중량의 1%인 10g을 도포한 후, 실시예 ２에서 확인된 NY+PE 재질에 담고 유기물 및 무기물 탈산소제를 각각 투입한 제품과 탈산소제를 넣지 않은 제품으로 나누어 주정처리 후 탈산소제 사용이 어떠한 효과를 미치는지에 대한 연구를 실시하고, 그 결과를 하기의 표 3에 나타내었다. In Example 1, 75% of the alcohol, which was found to be the optimum concentration for rice cake soup, was applied to 1 g of 1 kg of rice cake soup, which was 1% of the weight of the rice cake soup, and then placed in the NY + PE material identified in Example 2, The results are shown in Table 3 below. [Table 3] < tb > < TABLE > Id = Table 3 Columns = 3 < tb >
(CFU/g)(CFU / g)
상기 표 3으로부터 알 수 있듯이, 총균수 확인을 통한 저장 및 유통 가능일은 탈산소제를 사용하지 않은 제품은 4일, 유기물 탈산소제를 사용한 제품은 8일, 및 무기물 탈산소제를 사용한 제품은 12일로 나타났다. 따라서, 주정을 단독으로 사용하는 경우 탈산소제를 병행 사용하는 경우 유??기한이 증가하는 것으로 확인되었다. As can be seen from the above Table 3, storage and distribution through storage of the total number of bacteria was possible for 4 days without deoxygenating agent, 8 days with organic deoxygenating agent, and 12 days with inorganic deoxidizing agent . Therefore, it has been confirmed that when using the alcohol alone, the oxygen consumption increases when the oxygen scavenger is used in parallel.
<< 실험예Experimental Example >>
실험예Experimental Example 1. 주정 처리 후 미생물 차이 연구 1. Microbial difference study after alcohol treatment
실시예 1에서 떡국떡에 최적 농도로 확인된 75%의 주정을 1Kg의 떡국떡 중량의 1%인 10g을 도포한 후, 실시예 ２에서 확인된 NY+PE 재질에 담아 실시예 ３에서 확인된 탈산소제를 첨가하고 밀봉처리한 후, 시간이 경과함에 따라 제품의 총균수와 주정처리하지 않은 대조군의 총균수를 비교하고, 그 결과를 하기의 표 4에 나타내었다. In Example 1, 75% of the alcohol, which was found to be the optimum concentration in the rice cake soup, was coated with 1 g of 1 kg of rice cake soup, which was 1% of the weight of the rice cake soup, After the deoxygenating agent was added and sealed, the total number of bacteria in the product and the total number of bacteria in the untreated control group were compared with time, and the results are shown in Table 4 below.
(CFU/g)(CFU / g)
상기 표 4로부터 알 수 있듯이, 주정을 무처리한 제품은 4일까지 안전하고 6일차에는 부패초기 단계에 진입하였으나, 75% 농도의 주정 1%를 도포한 제품은 12일차까지 안전하며, 14일차에는 부패초기 단계에 진입하는 것으로 나타났다. 따라서, 동일 포장 조건에서 주정을 사용한 제품은 주정을 사용하지 않은 제품보다 유통기한이 약 3배가량 증가할 수 있음이 확인되었다. As can be seen from the above Table 4, the product with no alcohol treatment was safe until 4th day and entered the initial stage of corruption by day 6, but products coated with 1% alcohol at 75% concentration were safe until day 12, In the early stage of corruption. Therefore, it was confirmed that the product with the same packaging condition could increase the shelf life about three times as much as the product without the alcohol.
실험예Experimental Example 2. 주정의 처리량에 따른 2. Depending on the throughput of the alcohol 떡국떡의Rice cake rice cake 유통기한 연구 Shelf life study
5% 농도의 주정을 떡국떡 1Kg의 0.5%, 1%, 2%에 해당되는 주정을 도포한 실험군과 주정을 무처리한 대조군을 비교하여 총균수의 차이 및 유통기한을 연구하였다. 실험군과 대조군은 모두 NY+PE 재질에 담고 일반 탈산소제를 투입한 후, 저장기간이 경과함에 따라 총균수의 차이를 확인하여, 그 결과를 하기의 표 5에 나타내었다. The difference of total bacterial counts and shelf life were investigated by comparing 5% concentration of alcohol with 0.5%, 1% and 2% of 1Kg of rice cake rice cake and the control group without alcohol treatment. The experimental group and the control group were loaded in NY + PE material, and general deoxidizer was added. After the storage period, the difference in the total number of bacteria was confirmed, and the results are shown in Table 5 below.
(CFU/g)(CFU / g)
상기 표 5로부터 알 수 있듯이, 주정을 0.5% 및 1% 사용 시는 비슷한 결과가 도출되었으며 12일차 까지 안전수치로 나타났으나, 주정을 2% 사용하는 경우 오히려 총균수가 주정을 0.5% 및 1%를 사용하는 경우에 비해 덜 감소하는 것으로 나타났다. 따라서, 주정량은 최대 1%까지가 적당하며, 사용량이 많으면 오히려 주정의 효과가 감소하는 것으로 확인되었다. As can be seen from Table 5 above, similar results were obtained when 0.5% and 1% of the alcohol were used and the safety values were shown up to the 12th day. However, when 2% alcohol was used, %, Respectively. Therefore, it was confirmed that up to 1% of the main amount was suitable, and that the effect of the alcohol was decreased when the amount was large.
실험예Experimental Example 3. 주정 처리 후 보관 조건에 따른 3. According to storage conditions after alcohol treatment 떡국떡의Rice cake rice cake 유통기한 연구 Shelf life study
상기 실험예 1과 동일한 조건(떡국떡 + 75%농도 주정 1% 도포 + 탈산소제 + NY+PE 재질)으로 처리한 뒤 실온과 냉장 환경에서 보관하면서 주정을 처리한 제품의 유통기한의 차이를 알아보고, 그 결과를 하기의 표 6에 나타내었다. After the treatment with the same conditions as in Experimental Example 1 (1 case of rice cake + rice cake with 75% concentration of 1% alcohol + deoxidizer + NY + PE material), the difference in the shelf life , And the results are shown in Table 6 below.
+ 탈산소제 + NY+PE 재질Rice cake rice cake + 1% alcohol with 75% concentration
+ Deoxidizer + NY + PE material
(CFU/g)(CFU / g)
상기 표 6으로부터 알 수 있듯이, 주정 처리한 떡국떡을 실온에서 저장하는 경우는 12일 까지 안전하나, 냉장에서 보관하는 경우 40일까지 안전한 것으로 확인되었다.As can be seen from the above Table 6, it was confirmed that storage of the cooked rice cake rice cake at room temperature was safe until 12 days, but it was safe until 40 days when stored at refrigeration.
실험예Experimental Example 4. 주정 처리 후 휘발 방법 연구 4. Study of volatilization method after alcohol treatment
75% 농도의 주정을 떡국떡 1Kg량의 1%에 하당하는 10ml도포 후 실험군은 교반 기기에 넣은 후 30초간 가동 시켜 밀봉포장하고, 대조군은 30초간 포장 작업대 위에 그대로 둔 후 밀봉포장하여 세균수를 측정하였다. 그 결과, 물리적인 교반을 통해 주정을 휘발시킨 경우는 세균수가 100,000(cfu/g)로 교반 없이 보관한 경우의 세균수 150,000(cfu/g)에 비해 약 33% 감소하는 것이 확인되었다. The test group was put in a stirring apparatus for 30 seconds and sealed and packed. The control group was kept on the pavement for 30 seconds, and then packed in a sealed package to measure the number of bacteria Respectively. As a result, it was confirmed that when the alcohol was volatilized through physical agitation, the number of bacteria was 100,000 (cfu / g), which was about 33% lower than the number of bacteria 150,000 (cfu / g) when stored without stirring.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현 예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.
Claims (7)
(B) 상기 떡국떡 또는 떡볶이떡의 표면에 주정을 처리하는 단계를 포함하는 떡국떡 또는 떡볶이떡의 저장기간 연장방법으로,
상기 주정의 농도는 75%인 것을 특징으로 하는 것인, 방법.
(A) preparing a rice cake soup or a rice cake cake; And
(B) a process for extending the storage period of the rice cake soup or rice cake cake containing the step of treating the surface of the rice cake soup or the rice soup rice cake with a spirit,
Wherein the concentration of the alcohol is 75%.
상기 단계 (B)에서 주정의 함량은 떡국떡 또는 떡볶이떡의 중량을 기준으로 0.5 중량% 내지 1 중량%인 것을 특징으로 하는 것인, 방법.
The method according to claim 1,
Wherein the content of the alcohol in step (B) is 0.5 wt% to 1 wt% based on the weight of the rice cake rice cake or rice cake cake.
상기 방법은 단계 (B) 이후에 (B-1) 상기 떡국떡 또는 떡볶이떡에 처리된 주정을 휘발시키는 단계를 추가로 포함하는 것을 특징으로 하는 것인, 방법.
The method according to claim 1,
Characterized in that the method further comprises the step of (B-1) after step (B), volatilizing the treated rice to the rice cake or rice cake cake.
상기 방법은 (C) 주정 처리된 떡국떡 또는 떡볶이떡을 나일론(NY) 및 폴리에틸렌(PE)을 포함하는 포장재로 포장하는 단계를 추가로 포함하는 것을 특징으로 하는 것인, 방법.
The method according to claim 1,
Wherein the method further comprises the step of (C) packaging the cooked rice cake soup or rice cake cake with a packaging material comprising nylon (NY) and polyethylene (PE).
상기 방법은 단계 (C) 이전에 탈산소제를 첨가하는 단계를 추가로 포함하는 것을 특징으로 하는 것인, 방법.
5. The method of claim 4,
Characterized in that the method further comprises the step of adding oxygen scavenger prior to step (C).
상기 방법은 (D) 포장된 떡국떡 또는 떡볶이떡을 냉장보관 하는 단계를 추가로 포함하는 것인, 방법.
The method according to claim 1,
The method further comprises (D) refrigerating the packaged Rice Cake Rice Cake or Rice Cake Rice Cake.
(b) 상기 떡국떡 또는 떡볶이떡의 표면에 떡국떡 또는 떡볶이떡의 중량을 기준으로 0.5 중량% 내지 1 중량%의 함량으로 75% 농도의 주정을 처리하는 단계;
(c) 상기 떡국떡 또는 떡볶이떡에 처리된 주정을 30초 내지 1분 동안 교반하여 휘발시키는 단계;
(d) 상기 떡국떡 또는 떡볶이떡에 무기물 탈산소제를 첨가하여 나일론(NY) 및 폴리에틸렌(PE)을 포함하는 포장재로 포장하는 단계; 및
(e) 포장된 떡국떡 또는 떡볶이떡을 냉장보관 하는 단계를 포함하는 떡국떡 또는 떡볶이떡의 저장기간 연장방법.
(a) Step of producing rice cake soup or rice cake cake
(b) treating the surface of the rice cake soup or rice cake cake with a content of 0.5% to 1% by weight based on the weight of the rice cake soup or rice cake cake with a concentration of 75%;
(c) agitating the rice cake or rice cake cake for 30 seconds to 1 minute to volatilize;
(d) adding an inorganic oxygen scavenger to the rice cake cake or rice cake cake and packing the same in a packaging material containing nylon (NY) and polyethylene (PE); And
(e) storing the packaged rice cake soup or rice topped rice cake in a refrigerated state; and extending the storage period of the rice cake soup or rice topped rice cake.
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| KR20210026086A (en) | 2019-08-29 | 2021-03-10 | 강원대학교산학협력단 | Method for manufacturing shelf-stable rice cake |
| KR20210026407A (en) | 2019-08-30 | 2021-03-10 | 강원대학교산학협력단 | Method for manufacturing rice cake by treating chlorine dioxide |
| KR20220027410A (en) | 2020-08-27 | 2022-03-08 | 강원대학교산학협력단 | Method for manufacturing shelf-stable rice cake having reduced contact area |
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| KR20030064553A (en) * | 2002-01-28 | 2003-08-02 | 박충호 | Multilayered rice cake and the preparation method thereof |
| KR20070071411A (en) * | 2005-12-30 | 2007-07-04 | 주식회사농심 | Method of producing sliced rice cake storable for a long period in normal temperature |
| KR20100117232A (en) * | 2009-04-24 | 2010-11-03 | 주식회사 티피지 | Deoxidizing agent with antibiosis and method for preparation thereof |
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| KR20030064553A (en) * | 2002-01-28 | 2003-08-02 | 박충호 | Multilayered rice cake and the preparation method thereof |
| KR20070071411A (en) * | 2005-12-30 | 2007-07-04 | 주식회사농심 | Method of producing sliced rice cake storable for a long period in normal temperature |
| KR20100117232A (en) * | 2009-04-24 | 2010-11-03 | 주식회사 티피지 | Deoxidizing agent with antibiosis and method for preparation thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20210026086A (en) | 2019-08-29 | 2021-03-10 | 강원대학교산학협력단 | Method for manufacturing shelf-stable rice cake |
| KR20210026407A (en) | 2019-08-30 | 2021-03-10 | 강원대학교산학협력단 | Method for manufacturing rice cake by treating chlorine dioxide |
| KR20220027410A (en) | 2020-08-27 | 2022-03-08 | 강원대학교산학협력단 | Method for manufacturing shelf-stable rice cake having reduced contact area |
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