阅读说明：本技术 一种速食年糕及其制备方法 (Instant rice cake and preparation method thereof ) 是由 郑皎皎 何彬 唐海英 王晓丽 陈钰锋 沈为忠 赵卫国 张保忠 于 2020-08-04 设计创作，主要内容包括：本发明涉及速食食品加工技术领域,更具体地,本发明涉及一种速食年糕及其制备方法。本发明提供一种速食年糕。以大米为主要原料,淘米、磨浆、滤干、糊化、成型、切片得到年糕切片,经过杀菌真空密封后,和调料进行包装,可制得速食年糕。当食用时,只需要将年糕片和调料加入95℃以上水,热浸5～8min就可食用,且口味及质地与传统年糕采用烹饪方法的感官性状无显著差异,解决传统年糕食用不便的问题,极大程度提高了年糕产品食用方便性；且申请人通过在粉料中添加一定量的抗老化原料,尤其是海藻糖,并采用酒精杀菌,在减少淀粉的老化的同时,还有利于食用时在较短时间将年糕热浸完全,达到和传统年糕一致的口感。(The invention relates to the technical field of instant food processing, in particular to an instant rice cake and a preparation method thereof. The invention provides an instant rice cake. Taking rice as main raw material, washing rice, grinding into thick liquid, filtering, pasting, forming, slicing to obtain rice cake slices, sterilizing, vacuum sealing, and packaging with flavoring to obtain instant rice cake. When the rice cake is eaten, the rice cake slices and the seasonings are only required to be added into water with the temperature of more than 95 ℃, the rice cake slices and the seasonings are eaten after being hot-dipped for 5-8min, the taste and the texture of the rice cake slices are not obviously different from those of the traditional rice cake by adopting a cooking method, the problem of inconvenience in eating of the traditional rice cake is solved, and the eating convenience of the rice cake products is greatly improved; and the applicant adds a certain amount of anti-aging raw materials, especially trehalose, into the powder and adopts alcohol for sterilization, so that the aging of starch is reduced, and the rice cake is favorably and completely hot-dipped in a short time during eating, and the taste consistent with that of the traditional rice cake is achieved.)

1. An instant rice cake is characterized by comprising rice cake slices with the thickness of 3-5 mm and seasonings, and the preparation method of the rice cake slices comprises the following steps:

washing rice, grinding into slurry, filtering, gelatinizing, shaping and slicing.

2. The instant rice cake according to claim 1, wherein the rice is washed by adding rice to water and standing at 5 to 10 ℃ for 12 to 20 hours to obtain a mixture.

3. The instant rice cake according to claim 2, wherein in said refining, the mixture is ground into rice pulp by a refiner.

4. The instant rice cake according to claim 3, wherein water in the rice milk is pressed out during draining to obtain a powder having a water content of 40 to 50 wt%.

5. The instant rice cake as claimed in claim 4, wherein in the gelatinization, starch anti-aging raw material is added to the powder, mixed and gelatinized to obtain gelatinized rice cake.

6. The instant rice cake according to claim 5, wherein the starch anti-aging raw material accounts for 3-7 wt% of the rice material.

7. Instant rice cake according to claim 5, characterized in that said starch anti-aging raw material is selected from one or more of bio-enzymes, macromolecular colloids, small molecular sugars.

8. Instant rice cake according to claim 7, characterized in that the small molecule sugars are selected from one or more of β -cyclodextrin, trehalose, fructose, sucrose, maltose, lactose.

9. The instant rice cake according to any one of claims 5 to 8, wherein in the molding and slicing, the gelatinized rice cake is subjected to extrusion molding, cooled for 12 to 24 hours, and sliced to obtain rice cake slices.

10. A method for preparing an instant rice cake according to any one of claims 1 to 9, comprising the steps of:

sterilizing the rice cake slices, vacuum sealing, and packaging with flavoring agent to obtain instant rice cake.

Technical Field

The invention relates to the technical field of instant food processing, in particular to an instant rice cake and a preparation method thereof.

Background

The rice cake is a traditional rice and flour product taking rice as a main raw material, has soft, glutinous, cool and smooth mouthfeel, and is deeply favored by consumers. Although the traditional rice cake realizes industrial standardized production at present, the eating method of the traditional rice cake is more complex compared with that of an instant rice cake, the traditional rice cake is a non-instant product and needs to be subjected to thermal processing processes such as steaming, boiling and frying, and along with the acceleration of the life rhythm of consumers and the increase of travelers, the traditional rice cake has great demand for convenient food and simultaneously needs to meet the dual requirements of 'full' and 'good eating'. The invention aims to provide an instant rice cake product which has unique taste, simple eating method and unlimited eating occasions, can allay hunger and can be used as leisure food.

Disclosure of Invention

In order to solve the problems, the invention provides an instant rice cake, which comprises rice cake slices with the thickness of 3-5 mm and seasonings, wherein the preparation method of the rice cake slices comprises the following steps:

washing rice, grinding into slurry, filtering, gelatinizing, shaping and slicing.

According to a preferable technical scheme of the invention, in the rice washing, rice is added into water and is placed for 12-20 hours at the temperature of 5-10 ℃ to obtain a mixture.

In the refining, the mixture is ground into rice pulp by a refiner.

As a preferable technical scheme of the invention, in the draining process, water in the rice milk is pressed out to obtain powder with the water content of 40-50 wt%.

In the gelatinization, starch anti-aging raw materials are added into powder, mixed and gelatinized to obtain the gelatinized rice cake.

As a preferable technical scheme, the starch anti-aging raw material accounts for 3-7 wt% of the rice material.

As a preferable technical scheme of the invention, the starch anti-aging raw material is selected from one or more of biological enzyme, macromolecular colloid and micromolecular sugar.

In a preferred embodiment of the present invention, the small molecule sugar is selected from one or more of β -cyclodextrin, trehalose, fructose, sucrose, maltose, and lactose.

In the forming and slicing, the gelatinized rice cake is extruded and molded, cooled for 12-24 hours, and sliced to obtain rice cake slices.

The second aspect of the invention provides a preparation method of the instant rice cake, which comprises the following steps:

sterilizing the rice cake slices, vacuum sealing, and packaging with flavoring agent to obtain instant rice cake.

Compared with the prior art, the invention has the following beneficial effects: the invention provides an instant rice cake, which is prepared by taking rice as a main raw material, washing the rice, grinding the rice into thick liquid, filtering the rice to dry, pasting, forming and slicing the rice cake to obtain rice cake slices, sterilizing the rice cake slices, sealing the rice cake slices in vacuum, and packaging the rice cake slices with seasonings. When the rice cake is eaten, the rice cake slices and seasonings are only required to be added into water with the temperature of more than 95 ℃, the rice cake can be eaten after being hot-dipped for 5-8min, the taste and the texture of the rice cake are not obviously different from the sensory properties of the traditional rice cake by adopting a cooking method, the problem of eating inconvenience of the traditional rice cake is solved, the eating convenience of the rice cake product is greatly improved, meanwhile, the requirement of modern consumers on pursuing upgraded convenient food with rapidness, health, nutrition and unique taste is met, and the requirements of healthy diet and rapid-paced life of modern people are met; and the applicant adds a certain amount of anti-aging raw materials, especially trehalose, into the powder and adopts alcohol for sterilization, so that the aging of starch is reduced, and the rice cake is favorably and completely hot-dipped in a short time during eating, and the taste consistent with that of the traditional rice cake is achieved.

Detailed Description

The disclosure may be understood more readily by reference to the following detailed description of preferred embodiments of the invention and the examples included therein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control.

The term "prepared from …" as used herein is synonymous with "comprising". The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

The conjunction "consisting of …" excludes any unspecified elements, steps or components. If used in a claim, the phrase is intended to claim as closed, meaning that it does not contain materials other than those described, except for the conventional impurities associated therewith. When the phrase "consisting of …" appears in a clause of the subject matter of the claims rather than immediately after the subject matter, it defines only the elements described in the clause; other elements are not excluded from the claims as a whole.

When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted to include the ranges "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.

The singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. "optional" or "any" means that the subsequently described event or events may or may not occur, and that the description includes instances where the event occurs and instances where it does not.

Approximating language, as used herein throughout the specification and claims, is intended to modify a quantity, such that the invention is not limited to the specific quantity, but includes portions that are literally received for modification without substantial change in the basic function to which the invention is related. Accordingly, the use of "about" to modify a numerical value means that the invention is not limited to the precise value. In some instances, the approximating language may correspond to the precision of an instrument for measuring the value. In the present description and claims, range limitations may be combined and/or interchanged, including all sub-ranges contained therein if not otherwise stated.

In addition, the indefinite articles "a" and "an" preceding an element or component of the invention are not intended to limit the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the stated number clearly indicates that the singular form is intended.

The present invention is illustrated by the following specific embodiments, but is not limited to the specific examples given below.

The invention provides an instant rice cake, which comprises rice cake slices with the thickness of 3-5 mm and seasonings, wherein the preparation method of the rice cake slices comprises the following steps:

washing rice, grinding into slurry, filtering, gelatinizing, shaping and slicing.

New year cake slice

The applicant finds that even crushing and gelatinization are facilitated by placing rice and water for a period of time at a certain temperature, and the taste of the prepared rice cake is promoted, and the applicant finds that if the rice is crushed and cooked under the condition of insufficient water absorption, the starch on the outer layer of the rice is heated in preference to the starch on the inner layer, so that the outer part of the starch starts gelatinization before the inner part of the starch, and the part which is gelatinized first blocks the capillary part, so that the water absorption in the inner part is more difficult, and the gelatinization effect is influenced. In one embodiment, in the rice washing process, rice is added into water and is placed at the temperature of 5-10 ℃ for 12-20 hours to obtain a mixture.

Preferably, in the refining according to the invention, the mixture is ground into rice pulp by means of a refiner.

The applicant finds that by controlling the water content of the powder, gelatinization is promoted, the appearance of the rice cake slices is kept, and rapid and complete hot dipping is promoted during eating; and the applicant has found that rice is difficult to gelatinize when the moisture content is low, so that it is necessary to use a powder with a higher moisture content, but at the same time, the more the moisture content is, the more easily the rice starch is recrystallized, the more rapidly the retrogradation is, and particularly when the powder content is 60%, the serious retrogradation is. More preferably, in the draining process, water in the rice milk is squeezed out to obtain powder with the water content of 40-50 wt%.

The water content is the mass percentage of water in the powder material accounting for the total weight of the powder material.

Preferably, in the gelatinization, the starch anti-aging raw material is added into the powder, mixed and gelatinized to obtain the gelatinized rice cake; further, in the gelatinization, starch anti-aging raw materials are added into the powder, and after mixing, gelatinization is carried out for 15-25 min, so as to obtain the gelatinized rice cake.

The gelatinization is that starch is mixed in water and heated, after reaching a certain temperature, starch granules swell and collapse to form a viscous and uniform transparent paste solution, the gelatinization nature of the starch is that water enters microcrystalline bundles to break up the association state among starch molecules, so that the starch molecules lose the original orientation arrangement and become a disordered state, namely hydrogen bonds among the ordered state (crystalline state) and unordered state (amorphous state) molecules in the starch granules are broken, and the starch granules are dispersed in the water to form a colloidal solution. After the starch milk is heated, starch grains begin to be destroyed within a certain temperature range, the crystal structure disappears, the volume is expanded, the viscosity rises sharply, and the starch is viscous paste, so that the non-crystalline starch is obtained.

More preferably, the aging inhibitor is 3-7 wt% of the rice flour.

In a preferred embodiment, the starch anti-aging raw material is selected from one or more of biological enzyme, macromolecular colloid and small molecular sugar.

Examples of biological enzymes include, but are not limited to, amylases, non-amylases.

Examples of macromolecular colloids include, but are not limited to, guar gum, xanthan gum, carrageenan.

Examples of small molecule sugars include, but are not limited to, beta-cyclodextrin, trehalose, fructose, sucrose, maltose, lactose.

The applicant finds that trehalose rich in water among rice molecular chains is beneficial to promoting quick contact and infiltration between instant rice cakes and hot water and improving water-applying property when trehalose is added as a starch anti-aging raw material, so that the time for soaking the instant rice cakes in hot water is shortened. In a more preferred embodiment, the starch anti-aging raw material is a small molecular sugar; further, the small molecular sugar is selected from one or more of beta-cyclodextrin, trehalose, fructose, sucrose, maltose and lactose; further, the small molecular sugar is trehalose.

In a more preferred embodiment, in the molding and slicing according to the present invention, the gelatinized rice cake is press-molded, cooled for 12 to 24 hours, and sliced to obtain rice cake slices.

Seasoning

The invention does not limit the seasoning specifically, and can be adjusted according to the taste to meet the requirements of different people.

The second aspect of the present invention provides a method for preparing instant rice cake as described above, comprising the steps of:

sterilizing the rice cake slices, vacuum sealing, and packaging with flavoring agent to obtain instant rice cake.

In order to avoid the action of microorganisms, sterilization treatment is required, and the applicant unexpectedly finds that when alcohol is used for sterilization, compared with high-temperature sterilization, the obtained instant rice cake has better mouthfeel, and the hot water soaking time before eating is shortened; further, in the rice cake sheet sterilization, the rice cake sheet is immersed in 75% edible alcohol for 15-20 min for sterilization.

The present invention is not particularly limited to packaging materials, and packaging bags and packaging boxes can be listed.