KR960015877B1 - Manufacturing method of processed rice powder - Google Patents
Manufacturing method of processed rice powder Download PDFInfo
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- KR960015877B1 KR960015877B1 KR1019930028068A KR930028068A KR960015877B1 KR 960015877 B1 KR960015877 B1 KR 960015877B1 KR 1019930028068 A KR1019930028068 A KR 1019930028068A KR 930028068 A KR930028068 A KR 930028068A KR 960015877 B1 KR960015877 B1 KR 960015877B1
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- rice
- amylase
- enzyme
- emulsifier
- added
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 72
- 235000009566 rice Nutrition 0.000 title claims abstract description 72
- 239000000843 powder Substances 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title description 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 71
- 102000004190 Enzymes Human genes 0.000 claims abstract description 44
- 108090000790 Enzymes Proteins 0.000 claims abstract description 44
- 229940088598 enzyme Drugs 0.000 claims abstract description 44
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 17
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 14
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 13
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 13
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims abstract description 12
- 102100022624 Glucoamylase Human genes 0.000 claims abstract description 12
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 claims abstract description 11
- 108010019077 beta-Amylase Proteins 0.000 claims abstract description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical group O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 6
- 239000003002 pH adjusting agent Substances 0.000 claims description 5
- 230000000593 degrading effect Effects 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 230000000694 effects Effects 0.000 description 15
- 235000013305 food Nutrition 0.000 description 8
- 230000000704 physical effect Effects 0.000 description 7
- 230000009471 action Effects 0.000 description 6
- 239000000654 additive Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- KHICUSAUSRBPJT-UHFFFAOYSA-N 2-(2-octadecanoyloxypropanoyloxy)propanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C(O)=O KHICUSAUSRBPJT-UHFFFAOYSA-N 0.000 description 1
- FZIPCQLKPTZZIM-UHFFFAOYSA-N 2-oxidanylpropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O FZIPCQLKPTZZIM-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- -1 Stearin monoglycerides Chemical class 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940071209 stearoyl lactylate Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 식품용 가공 쌀가루의 제조방법에 관한 것으로, 좀 더 구체적으로는 인절미, 찹쌀떡 또는 경단의 원료가 되는 찹쌀과 가래떡, 떡복이떡, 절편, 시루떡 또는 면류의 제조에 사용되는 멥쌀을 분쇄시킨 다음, 각종효소로 전처리하므로써 가공적성을 향상시킨 가공 쌀가루의 제조방법 및 이를 함유하는 식품에 관한 것이다. 이하 쌀이란 용어는 별도의 언급이 없는한 멥쌀과 찹쌀을 의미한다.The present invention relates to a method for producing processed rice flour for food, and more specifically, to grind glutinous rice, which is a raw material of Injeolmi, glutinous rice cake or dumpling, and rice cake which is used for preparing rice cake, rice cake, rice cake, slice, shiru-teok or noodles. In addition, the present invention relates to a method for producing processed rice flour having improved processing suitability by pretreatment with various enzymes, and a food containing the same. Hereinafter, the term rice refers to non-glutinous rice and glutinous rice unless otherwise noted.
일반적으로 식품 가공시에 사용되는 쌀은 물에 침지, 탈수후 분쇄 또는 건조된 상태에서 분쇄하여 쌀가루의 형태로 사용되고 있다.In general, the rice used in food processing is used in the form of rice powder by crushing in water, immersed in water, dehydrated after grinding or dried.
현재 쌀을 사용하여 제조된 식품의 경우, 노화(가공식품의 물성이 저하되는 현상)가 가장 큰 문제로 대두되고 있는 실정으로, 쌀을 이용한 가장 일반적인 식품인 떡의 경우를 보면 멥쌀로 제조되었을 경우에는 수시간, 찹쌀로 제조되었을 경우에는 1∼2일만 경과하면 떡의 조직이 경화되어 상품적 가치가 떨어지게 된다. 이러한 현상은 쌀을 이용한 면류 또는 빵 등의 제품에서도 문제가 되고 있기 때문에 우리나라의 대표적인 식품인 쌀을 이용한 가공 식품의 개발이 지연되는 실정이다.In the case of foods manufactured using rice, aging (a phenomenon of deterioration of processed food properties) is the biggest problem. In the case of rice cake, which is the most common food using rice, it is made of non-rice. In a few hours, if made of glutinous rice, after only 1-2 days, the tissue structure of the rice cake hardens and the commodity value falls. This phenomenon is also a problem in products such as noodles or bread using rice, the development of processed foods using rice, which is the representative food of Korea, is delayed.
따라서, 본 발명의 목적은 쌀을 각종 식품으로 가공할 경우 가공품의 물성, 특히 노화 억제 현상을 지연시키는 가공 쌀가루의 제조방법을 제공하는데 있다.Accordingly, it is an object of the present invention to provide a process for producing processed rice flour which retards the physical properties of the processed product, in particular, the aging inhibitory phenomenon when the rice is processed into various foods.
본 발명의 다른 목적은 상기 가공 쌀가루를 이용하여 제조된 각종 식품을 제공하는데 있다.Another object of the present invention to provide a variety of food prepared by using the processed rice flour.
상기 목적을 달성하기 위한 본 발명의 방법은 하기의 단계로 구성된다.The method of the present invention for achieving the above object consists of the following steps.
쌀을 물에 침지, 탈수 및 분쇄시켜 쌀가루를 제조하는 단계, 상기 쌀가루에 전분 분해효소를 필수적으로 첨가시키고 pH조절제 및 유화제를 선택적으로 첨가시키는 단계 ; 및 상기 첨가제가 혼합된 쌀가루를 30∼60℃의 온도범위에서 약 10∼30시간 건조시키는 단계.Preparing rice powder by immersing the rice in water, dehydrating and pulverizing it, adding starch degrading enzyme to the rice powder and selectively adding a pH adjusting agent and an emulsifier; And drying the rice powder mixed with the additive in a temperature range of 30 to 60 ° C. for about 10 to 30 hours.
이하 본 발명의 방법을 좀 더 구체적으로 살펴보면 다음과 같다.Hereinafter, the method of the present invention will be described in more detail.
본 발명의 방법으로 제품을 제조하는 일련의 공정은 쌀→침지→세척→분쇄→배합(전분 분해효소, 또는 pH조절제 및/또는 유화제)→건조(30∼60℃, 10∼20시간)→가공 쌀가루로 이루워진다.A series of processes for producing a product by the method of the present invention is rice → dipping → washing → grinding → blending (starch degrading enzyme or pH regulator and / or emulsifier) → drying (30 ~ 60 ℃, 10 ~ 20 hours) → processing It is made with rice flour.
본 발명에 따르면 쌀의 배합공정시에 전분 분해효소를 쌀 고형분에 대하여 0.001∼0.1중량%로 첨가시키고, pH조절제 및 유화제를 각각 0.01∼0.1중량%로 선택적으로 혼합, 첨가시키는 것으로 구성된다.According to the present invention, the starch degrading enzyme is added in an amount of 0.001 to 0.1% by weight based on rice solids, and the pH regulator and the emulsifier are selectively mixed and added in 0.01 to 0.1% by weight, respectively.
본 발명에 바람직하게 사용될 수 있는 전분해질효소로는α-아밀라제(amylase), β-아밀라제, 글루코아밀라제(Gluco amylase), 말토제닉아밀라제(Maltogenicamylase) 및 플루라나제(pullulanase)로 구성된 군으로부터 하나 또는 그 이상이 선택되며, 상기 효소의 총량이 쌀 고형분에 대하여 0.001∼0.1중량%가 바람직하다. 상기 효소의 양이 0.1중량%를 초과할 경우에는 조직이 너무 물러 제품으로서의 가치가 떨어지게 된다.Prolysase enzymes that can be preferably used in the present invention include one from the group consisting of α-amylase, β-amylase, glucoamylase, maltogenic amylase and flululanase. More than this is selected, and the total amount of the enzyme is preferably 0.001 to 0.1% by weight based on the rice solids. If the amount of the enzyme exceeds 0.1% by weight, the tissue is too bitter and loses its value as a product.
본 발명의 특징은 상기 배합공정시 쌀가루에 첨가되는 각종 성분들이 서로 작용하는 상태에서 건조 및 반응을 동시에 발생시켜 제품을 구성하게 되는 것으로, 우선 기존의 각종 노화억제제가 1∼2종의 단일효소계로 구성되어져 있는 반면에 본 발명은 가공후 제품의 물성을 향상시킬 수 있도록 복합 효소계로 구성이 된다는 것이다.A feature of the present invention is that the various ingredients added to the rice flour during the blending process to produce a product by simultaneously drying and reacting in the state of interaction with each other, first of all the various anti-aging agent to a single enzyme system On the other hand, the present invention is composed of a complex enzyme system to improve the physical properties of the product after processing.
상기 효소들은 제품에 각각 특징적으로 작용하여 제품의 물성을 유지시키며 보완해주는 역할을 하는데 그 중에서도 특히 전분질의 경화를 지연시키는 효과가 있다. 상기 효소의 복합적인 작용은 α-아밀라제, 글루코 아밀라제 및 말토제닉 아밀라제로 필수적으로 구성되는 3종의 효소를 혼합 첨가할 경우 기본적인 물성증진 효과가 발생하며 나머지 β-아밀라제 또는 플루라나제를 선택적으로 더 포함시켜 5종의 효소를 모두 혼합 사용할 경우 최적의 물성 증진 효과를 나타낸다. 이때 사용되는 상기 효소의 총량은 쌀 고형분에 대하여 0.05∼0.1중량%가 바람직하다.Each of the enzymes acts on the products to maintain the properties of the product and to complement each other, in particular the effect of delaying the curing of the starch. The complex action of the enzyme is that the addition of three enzymes consisting essentially of α-amylase, glucoamylase and maltogenic amylase results in a basic physical property-promoting effect and the remaining β-amylase or flulanase is selectively further added. Including and mixing all five enzymes shows the optimum physical properties. The total amount of the enzyme used at this time is preferably 0.05 to 0.1% by weight relative to the rice solids.
본 발명의 또다른 특징은 효소의 작용을 돕기 위한 각종 첨가제를 투입시키는 것으로, 상기 첨가제로는 pH조절제 및 유화제로 구별할 수 있다. 상기 pH조절제는 제품 건조증 효소가 활성을 유지시킬 수 있도록 pH를 조절해 주는 역할을 하는 것으로 소디움사이트레이트(Sodium citrate) 및 시트릭액시드(Citric acid)를 쌀 고형분으로 대하여 각각 0.005∼0.05중량%로 첨가시킨다. 상기 범위 이하로 첨가시에는 pH조절 역할이 불가능하고 그 이상 첨가될 경우는 제품에 산미가 남는 문제점이 발생하게 된다. 또한 시트릭액시드와 소디움사이트레이트의 비율을 1 : 1.4∼1 : 1.8(W/W)을 유지시키는 것이 효소의 작용 및 효과를 높이는데 바람직한 pH환경을 제공할 수 있다.Another feature of the present invention is to add a variety of additives to help the action of the enzyme, the additives can be divided into pH adjusters and emulsifiers. The pH adjuster is to adjust the pH to maintain the product dry enzyme, sodium citrate (sodium citrate) and citric acid (Citric acid) to 0.005 to 0.05% by weight, respectively, as the rice solids Add. If it is added below the above range, the pH control role is impossible, and if it is added more than the acidity remains in the product occurs. In addition, maintaining the ratio of citric acid and sodium citrate in a ratio of 1: 1.4 to 1: 1.8 (W / W) may provide a desirable pH environment for enhancing the action and effect of the enzyme.
상기 효소들의 작용을 원활하게 하고 물리적으로 제품의 물성을 변화시키기 위하여 모노글리세라이드 또는 모노글리세라이드의 유도체와 같은 유화제가 첨가되는데 첨가량은 0.01∼0.1중량%가 바람직하며 상기 범위를 벗어날 경우에는 첨가 효과가 없거나 제품의 조직감을 너무 무르게 하는 단점이 있다.In order to facilitate the action of the enzymes and physically change the physical properties of the product, an emulsifier such as monoglyceride or a derivative of monoglyceride is added. The amount of addition is preferably 0.01 to 0.1% by weight. There is a drawback to the lack of or too soft texture of the product.
상기 첨가제들은 쌀가루에 건조된 상태로 혼합되어도 원하는 효과를 얻을 수 있으며, 좀 더 바람직한 효과를 얻기 위해서는 적당량의 물에 현탁시킨 후 첨가시키는 것이 고른 혼합을 위해 바람직하다. 혼합이 완료된 혼합물은 물을 첨가시켜 수분함량이 40∼55%가 되도록 조절하는데 이는 건조과정중 각종 첨가물들이 제기능을 발휘할 수 있도록 조정된 것으로 수분함량이 40% 이하인 경우 건조증에 효소의 작용이 거의 발생되지 않으며 상기 수분 함량을 초과할 경우에는 반죽의 점도가 커져서 본 발명의 온도조건에서는 건조시간이 길어지는 문제가 발생하게 된다.Even if the additives are mixed in a dry state in the rice flour to obtain the desired effect, in order to obtain a more desirable effect it is preferable for even mixing to add after suspending in an appropriate amount of water. The mixture is mixed to adjust the water content to 40-55% by adding water, which is adjusted so that various additives can function during the drying process. When the water content is 40% or less, the action of enzyme on dryness is almost If it is not generated and the moisture content is exceeded, the viscosity of the dough is increased, so that the drying time becomes long at the temperature condition of the present invention.
수분조절이 끝난 제품은 30∼60℃의 온도조건에서 10∼20시간 건조공정을 수행하게 된다. 온도가 너무 높은 경우 효소가 실활되는 경우가 발생할 수 있고, 건조시간이 너무 짧으면 제품의 수분함량이 높게 되어 제품유통에 문제가 발생할 수 있다. 건조가 끝난 제품은 통상의 방법으로 떡 또는 면류와 같은 적용 제품의 용도에 맞도록 분쇄시켜 쌀가공 식품을 제조할 수 있다.The moisture-controlled product is subjected to a drying process for 10 to 20 hours at a temperature of 30 to 60 ℃. If the temperature is too high, the enzyme may be inactivated, and if the drying time is too short, the moisture content of the product may be high, which may cause problems in product distribution. The dried product may be pulverized to suit the use of the applied product such as rice cakes or noodles by conventional methods to prepare rice processed food.
이하 실시예를 통하여 본 발명의 방법 및 효과를 좀 더 구체적으로 살펴보지만, 하기예에 본 발명의 범주가 한정되는 것은 아니다. 이하 "%"는 별도의 언급이 없는 한 "중량%"를 의미한다.Hereinafter, the method and effect of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples. Hereinafter, "%" means "% by weight" unless stated otherwise.
[실시예 1]Example 1
쌀 100Kg을 물에 침지, 탈수, 분쇄시켜 쌀가루를 제조한 후 물 30L에 효소를 종류별로 0.01%씩 첨가, 혼합한 후 60℃에서 10시간 건조시켰다. 건조된 제품을 통상적인 방법으로 가래떡(직경 1.2cm)을 제조한 후 냉각하여 상온에서 저장하면서 떡의 경도를 측정하였고, 그 결과를 하기 표 1 및 표 2에 기재하였다.100Kg of rice was immersed in water, dehydrated and pulverized to prepare rice flour, and then, enzymes were added and mixed by 30% in 30L of water, and dried at 60 ° C. for 10 hours. The dried product was prepared by the conventional method of sputumdduk (diameter 1.2 cm), cooled, and stored at room temperature to measure the hardness of the tteok, and the results are shown in Tables 1 and 2 below.
[표 1]TABLE 1
[표 2]TABLE 2
1) 사용 효소에 사용되는 번호는 다음의 효소를 의미함.1) Number used for enzyme means the following enzyme.
1. α-아밀라제, 2. β-아밀라제, 3. 글루코 아밀라제, 4. 말토제닉 아밀라제, 5. 플루라나제1. α-amylase, 2. β-amylase, 3. glucoamylase, 4. maltogenic amylase, 5. flulanase
2) 겔 강도는 레오메타(Sun Kagaku, 일본)를 이용하여 측정하였으며 표면으로부터 1.0cm의 깊이까지 침투하는데 필요한 힘을 경도로 표시함.2) Gel strength was measured using a rheometer (Sun Kagaku, Japan) and the hardness required to penetrate to the depth of 1.0cm from the surface was expressed as hardness.
3) 가래떡을 제조 후, 상온에서 1일간 보관한 다음 7인의 검사요원이 동반시료 없이 실시.3) After making rice cakes, store them at room temperature for 1 day, and then carry out 7 test personnel without accompanying samples.
* 검사기준 : 5 : 가장 좋다, 4 : 좋다, 3 : 보통이다, 2 : 나쁘다, 1 : 아주 나쁘다* Inspection standard: 5: best, 4: good, 3: normal, 2: bad, 1: very bad
상기 표 1 및 2에 기재된 바와 같이, 효소의 종류별로 물성 및 관능 검사 결과가 다소 차이나는 것을 알 수 있는바, 떡의 경도는 α-아밀라제를 단독으로 사용한 경우나 α-아밀라제, β-아미라제 및 글루코 아밀라제 등의 효소를 혼합 사용한 경우에도 초기 물성을 유지하는 성질을 어느 정도 나타내는 것을 알 수 있으나 그러한 경우에는 관능검사에서 점성에 문제점이 발생하는 것을 알 수 있다. 또한 다른 효소의 사용없이 플루라나제와 말토제닉 아밀라제만을 사용한 경우는 점성에는 문제가 없으나 경도의 유지력이 떨어져 쉽게 경화되는 것을 알 수 있고, 반면에 3종의 효소(α-아밀라제, 글루코 아밀라제 및 말토제닉 아밀라제)를 혼합 사용한 경우에는 어느 정도 경도 증가 억제 효과가 있었을 뿐만 아니라 연성 및 점성에서도 어느 정도의 효과를 나타내는 것을 알 수 있었으며 5종의 효소를 모두 첨가한 경우 최대의 물성 증진 효과를 나타내는 것을 알 수 있었다. 이러한 점을 고려해볼 경우 모든 효소가 골고루 혼합될 경우에 각 효소의 작용이 떡의 물성에 특이하게 작용함으로써 좋은 영향을 미치는 것을 알 수 있다.As shown in Tables 1 and 2, it can be seen that the physical properties and sensory test results vary slightly depending on the type of enzyme, and the hardness of the rice cake is the case of using α-amylase alone or α-amylase, β-amylase. And even when using a mixture of enzymes such as glucoamylase it can be seen that some of the properties to maintain the initial physical properties, but in such cases it can be seen that problems in viscosity in the sensory test. In addition, when only flulanase and maltogenic amylase were used without the use of other enzymes, there was no problem in viscosity, but it was hard to be hardened due to the poor retention of hardness. On the other hand, three enzymes (α-amylase, glucoamylase and maltose) were used. It was found that the mixed use of genic amylase had not only an effect of inhibiting hardness increase to some extent but also some effect in ductility and viscosity, and a maximum property improvement effect when all five enzymes were added. Could. Considering this point, it can be seen that when all the enzymes are evenly mixed, the action of each enzyme has a good effect by specifically acting on the properties of rice cakes.
[실시예 2]Example 2
쌀 100Kg을 물에 침지, 탈수 및 분쇄시켜 쌀가루를 제조한 후 물 25L에 5종의 효소(α-아밀라제, β-아밀라제, 글루코 아밀라제, 말토제닉 아밀라제, 플루라나제)를 동량으로하여 총 첨가량이 하기 표 3에 기재된 양으로 첨가시키고, 시트릭액시드 0.01%와 소디움사이트레이트 0.015%를 첨가시킨 후, 교반시켜 혼합하였다. 충분히 혼합된 첨가물을 쌀가루와 혼합된 후 50℃에서 15시간 건조시켰다. 건조된 제품을 이용하여 통상의 방법으로 가래떡(직경 1.2cm)을 제조한 후 냉각시켜 상온에서 저장하면서 떡의 경도를 측정한 결과를 하기 표 3에 기재하였다.100Kg of rice was immersed in water, dehydrated and pulverized to prepare rice flour, and then 25L of water was added with 5 enzymes (α-amylase, β-amylase, glucoamylase, maltogenic amylase, flulanase) in the same amount. It was added in the amount shown in Table 3 below, 0.01% citric acid and 0.015% sodium citrate were added, followed by stirring and mixing. The sufficiently mixed additives were mixed with rice flour and dried at 50 ° C. for 15 hours. Table 3 shows the results of measuring the hardness of the rice cake while preparing the rice cake (diameter 1.2 cm) using a dried product in a conventional manner and then cooling and storing at room temperature.
[표 3]TABLE 3
상기 표 3에서 알 수 있는 바와 같이, 떡의 저장시에 떡의 경도는 증가하였으며 효소를 첨가한 경우에는 첨가량의 증가에 따라 보관 중 경도의 증가가 둔화되었다. 효소의 총 첨가량이 0.005%미만일 경우는 그 효과가 매우 낮아 대조구와 큰 차이를 나타내지 않았으며 0.2%이상 첨가된 경우에는 자장 5일 후에도 각각 1.31Kg/㎠로서 효소를 첨가하지 않은 대조구의 제조 직후의 경도보다 낮아 너무 무르게 되는 경향이 있어 제품으로서의 품질이 저하되는 것을 알 수있었다.As can be seen in Table 3, the hardness of the rice cake during storage of the rice cake increased, and when the enzyme was added, the increase in hardness during storage was slowed down with the increase in the amount added. If the total amount of enzyme was less than 0.005%, the effect was very low and did not show a big difference from the control. If 0.2% or more was added, it was 1.31Kg / cm2 after 5 days of magnetic field, respectively. It tended to be too soft to be lower than the hardness, so that the quality as a product was deteriorated.
[실시예 3]Example 3
쌀 100Kg을 물에 침지, 탈수 및 분쇄시켜 쌀가루를 제조한 후 물 30L에 3종의 효소(α-아밀라제, 글루코 아밀라제, 말토제닉 아밀라제)를 동량으로하여 각각 0.01%씩 첨가시키고, 시트릭액시드 0.01%와 소디움사이트레이트 0.015%와 유화제로 글리세린 모노 스테아레이트를 0%∼0.2%를 혼합시킨 다음, 쌀가루와 고루 혼합한 후 50℃에서 18시간 건조시켰다.100Kg of rice was immersed in water, dehydrated and pulverized to prepare rice flour, and then 30% of water was added with equal amounts of three enzymes (α-amylase, glucoamylase, maltogenic amylase) in 0.01% of each, and citric acid 0.01 %, Sodium citrate 0.015% and 0% to 0.2% of glycerin monostearate as an emulsifier were mixed, and then mixed with rice flour and dried at 50 ° C. for 18 hours.
건조된 제품을 이용하여 통상의 방법으로 절편을 제조한 후 냉각시켜 4℃에서 냉장저장하면서 떡의 경도를 측정한 결과를 하기 표 4에 기재하였다.After preparing the slices in a conventional manner using the dried product, the hardness of the rice cake was measured by cooling and refrigerated at 4 ° C.
상기 표 4에 기재된 바와 같이, 유화제의 양이 증가될수록 떡의 저장중 경도증가가 감소하는 것을 알 수 있었다. 떡의 경도증가 억제효과는 효소만을 첨가한 경우에도 어느정도 볼 수 있었으나 상기 표 4에서 알 수 있는 바와 같이, 냉장저장조건에서는 효과가 많이 감소하여 동절기에는 제품의 보관시 문제가 될 수 있다. 이러한 문제점을 보완하기 위하여 유화제를 첨가시킴으로써 냉장보관중의 경도유지효과가 향상되었는데 이는 유화제의 물리적인 작용이 효소의 저장중의 작용을 도움으로써 발생하는 현상으로 판단된다. 이러한 유화제의 효과는 0.01% 미만이 첨가되었을 경우에는 그 효과가 거의 나타나지 않고 0.1%를 초과할 경우에는 제품이 너무 물러지는 것을 알 수 있었다.As shown in Table 4, it was found that the hardness increase during storage of the rice cake decreased as the amount of the emulsifier is increased. Hardness increase inhibitory effect of the rice cake was seen to some extent even if the enzyme was added only, as can be seen in Table 4, the cold storage conditions, the effect is much reduced, may be a problem during storage of the product in winter. In order to compensate for this problem, the effect of maintaining the hardness in refrigeration was improved by adding an emulsifier, which is considered to be a phenomenon caused by the physical action of the emulsifier during the storage of the enzyme. When the effect of the emulsifier is added less than 0.01%, the effect is hardly seen, and when it exceeds 0.1%, it was found that the product is too soft.
[실시예 4]Example 4
물 10L에 5종의 효소(α-아밀라제, β-아밀라제, 글루코 아밀라제, 말토제닉 아밀라제 및 플루라나제)를 각각 0.01%씩 첨가시키고 시트릭액시드 0.01%와 소디움사이트레이트 0.015%를 첨가시킨 후 유화제로 스테아로일 락틸레이트를 0.01% 혼합하여 40Kg의 쌀가루와 고루 혼합한 후 40℃에서 15시간동안 건조시켰다.Five kinds of enzymes (α-amylase, β-amylase, glucoamylase, maltogenic amylase and flulanase) were added to 10 L of water each, 0.01% each, 0.01% citric acid and 0.015% sodium citrate. Low stearoyl lactylate 0.01% mixed and evenly mixed with 40Kg of rice flour and dried for 15 hours at 40 ℃.
건조된 제품을 이용하여 통상의 방법으로 절편을 제조하였다.Sections were prepared in the usual manner using the dried product.
[실시예 5]Example 5
찹쌀 100Kg을 상법과 같이 물에 침지, 탈수 및 분쇄시킨후 30L의 물에 3종의 효소(α-아밀라제, 글루코 아밀라제, 말토제닉 아밀라제)를 각각 0.015%씩 첨가시키고 시트릭액시드 0.01%와 소디움사이트레이트 0.015%를 첨가시킨 후, 유화제로 썩시닐레이티드 모노글리세라이드를 0.05% 혼합시켜 50℃에서 10시간동안 건조한 후 증자하였다. 증자한 후 찹쌀떡(일명 : 모찌떡)으로 제조하였다.100Kg of glutinous rice is immersed in water, dehydrated and pulverized in the same manner as in the conventional method, and three enzymes (α-amylase, glucoamylase, maltogenic amylase) are added 0.015% to 30L of water and 0.01% citric acid and sodium cite After adding 0.015% of the rate, 0.05% of rosinylated monoglycerides were mixed with an emulsifier, dried at 50 ° C for 10 hours, and then steamed. After cooking, glutinous rice cake (aka: Mochi rice cake) was prepared.
[실시예 6]Example 6
물 12L에 5종의 효소(α-아밀라제, β-아밀라제, 글루코 아밀라제, 말토제닉 아밀라제 및 플루라나제)를 각각 0.005%씩 첨가시키고 시트릭액시드 0.01%와 소디움사이트레이트 0.015%를 첨가시킨 후, 유화제로 스테아린 모노글리세라이드를 0.02% 혼합시켜 40Kg의 쌀가루와 고루 혼합시킨 후 40℃에서 20시간동안 건조시켰다. 제품에 중력분 60% 혼합한 후 통상의 방법으로 쌀쫄면을 제조하였다.To 5 liters of water, five enzymes (α-amylase, β-amylase, glucoamylase, maltogenic amylase and flulanase) were added at 0.005%, 0.01% citric acid and 0.015% sodium citrate, respectively. Stearin monoglycerides were mixed with 0.02% as an emulsifier, mixed with 40Kg of rice flour, and dried at 40 ° C for 20 hours. After mixing 60% gravity content in the product was prepared rice noodle in the usual manner.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930028068A KR960015877B1 (en) | 1993-12-16 | 1993-12-16 | Manufacturing method of processed rice powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930028068A KR960015877B1 (en) | 1993-12-16 | 1993-12-16 | Manufacturing method of processed rice powder |
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| Publication Number | Publication Date |
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| KR950016556A KR950016556A (en) | 1995-07-20 |
| KR960015877B1 true KR960015877B1 (en) | 1996-11-23 |
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| KR1019930028068A KR960015877B1 (en) | 1993-12-16 | 1993-12-16 | Manufacturing method of processed rice powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101457265B1 (en) * | 2012-07-04 | 2014-11-07 | 농업회사법인 홍성풀무 주식회사 | Manufacturing method of nonglutinous rice cake for frying only |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020036474A (en) * | 2000-11-10 | 2002-05-16 | 김근기 | Manufacturing method of the food made from amylase |
| KR101961100B1 (en) | 2017-07-11 | 2019-03-25 | 주식회사 쁘띠아미 | Gluten-free rice bread and manufacturing method thereof |
| KR102239485B1 (en) * | 2018-11-27 | 2021-04-14 | 김수민 | Method for Preparing Rice Flour and Device For Fermentation and Milling Rice |
| KR20230096773A (en) | 2021-12-23 | 2023-06-30 | 서산시 | Method for manufacturing gluten-free rice bread using non-glutinous rice flour and glutinous rice flour, and gluten-free rice bread manufactured thereby |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101457265B1 (en) * | 2012-07-04 | 2014-11-07 | 농업회사법인 홍성풀무 주식회사 | Manufacturing method of nonglutinous rice cake for frying only |
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| Publication number | Publication date |
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| KR950016556A (en) | 1995-07-20 |
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