Rice cake manufacturing process in a factory

Korea has a lot of interest in food hygiene and safety from the government and the general public.

Therefore, they have a system called HACCP and are making efforts to make safe food.

 

Tteok is one of the foods that many people, including Koreans, like. It is made by grinding rice into powder, molding it, and steaming it.

Recently, due to the Korean Wave, various Korean foods such as ramen and frozen kimbap are being exported to overseas countries including the United States, and I think rice cakes will soon be exported overseas as well.

This factory has all the general legal requirements, and it also has general HACCP and ISO22000 management systems, and it has a designated laboratory and quality manager.

First, the rice cake production company does not do the semi- and soaking process with glutinous rice, but rather grinds the rice and steams it (cooks it with steam). (Injeolmi is made with non-glutinous rice.)

CCP(Critical Control Point) is managed by 4.

CCP 1B-1 Heating

- Process of heating with electricity in a double jacket to make red bean paste

- Management conditions- 1st heating 100℃, 180±10 minutes, product temperature after heating 95℃ or higher

CCP 1B-2 Steaming

- Process of grinding glutinous rice and steaming it with rice flour to make injeolmi

- Management conditions: Steaming temperature 100±5℃, steaming time 10±1 minutes, product temperature after double-cooking 95℃ or higher

​CCP 2B Cream production

- Manufacturing process of applying cream to the outside of rice cake

- Workplace temperature 22℃ or lower, mixing time within 30 minutes, exhaustion time within 2 hours after mixing, product temperature after mixing 23℃ or lower

CCP 3P metal detection

- Process of detecting metallic foreign substances in finished products

- Management conditions: Fe 2.0mm, SUS 4.5mm or higher metallic Foreign body detection