METHOD OF MAKING BAR RICE CAKE USING HIGH HYDROSTATIC PRESSURE PROCESS

The present invention relates to a method for preparing cylinder-shaped rice cakes, and more specifically, a method for preparing cylinder-shaped rice cakes by using an ultra-high pressure pre-treatment process and to cylinder-shaped rice cakes prepared by using the method to have an extended shelf...

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Bibliographische Detailangaben
Hauptverfasser:	LEE, SANG HYUN, KIM, JAE CHERL
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for preparing cylinder-shaped rice cakes, and more specifically, a method for preparing cylinder-shaped rice cakes by using an ultra-high pressure pre-treatment process and to cylinder-shaped rice cakes prepared by using the method to have an extended shelf life. According to the present invention, the method includes the ultra-high pressure pre-treatment process to treat the non-glutinous rice which is the essential ingredient of the cylinder-shaped rice cakes to effectively eliminate the microorganisms such as aerobic bacteria, yeasts and molds. Accordingly, the present invention can extend the shelf life of the cylinder-shaped rice cakes significantly compared to that of the cylinder-shaped rice cakes prepared by a conventional method. The cylinder-shaped rice cakes can maintain low spoilage and hardness values even as time elapses and suppress the spoilage and hardening process without other chemical additives to maintain the soft texture for a longer period of time than other conventional cylinder-shaped rice cakes. 본 발명은 가래떡을 제조하는 방법에 관한 것으로, 더욱 자세하게는 초고압 전처리 과정을 포함하는 가래떡 제조방법 및 이를 통해 제조된 저장 기간이 증진된 가래떡에 관한 것이다. 본 발명의 제조방법은 가래떡의 중심 재료가 되는 멥쌀에 초고압 전처리 과정을 통하여 호기성 세균, 효모 및 곰팡이와 같은 미생물을 효과적으로 제거함으로써 종래 공정으로 제조된 가래떡과 비교하여 유통기한을 비약적으로 연장시킬 수 있을 뿐만 아니라, 본 발명의 제조방법으로 제조된 가래떡은 노화(retrogradation) 및 경도(hardness) 수치가 낮게 나타남에 따라 다른 화학적 첨가물을 첨가하지 않고도 떡의 노화 및 경화를 억제하여 종래의 가래떡에 비해 오랫동안 촉촉하고 말랑말랑한 질감으로 식감을 장기간 우수하게 유지할 수 있는 이점을 갖는다.