KR100345185B1 - Rice cake and producing method thereof - Google Patents

Abstract

The present invention relates to a rice cake containing rice as a main ingredient and a manufacturing method thereof. More specifically, in the past, flour was used as a main ingredient in the manufacture of cakes and cookies. However, the present invention uses only rice flour without using flour as the main ingredient, and lactobacillus and Bifidobacteria genus, which are excellent in producing lactic acid bacteria, particularly viscous substances. It relates to a rice cake or cookies having a good volume and texture by increasing the viscosity of the rice flour batter by fermenting rice flour (enriched rice flour) using the present invention.

Description

Cake mainly made from rice and its manufacturing method {RICE CAKE AND PRODUCING METHOD THEREOF}

The present invention relates to a rice cake containing rice as a main ingredient and a manufacturing method thereof. More specifically, in the past, flour was used as a main ingredient in the manufacture of cakes and cookies. However, the present invention uses only rice flour without using flour as the main ingredient, and lactobacillus and Bifidobacteria genus, which are excellent in producing lactic acid bacteria, particularly viscous substances. It relates to a rice cake or cookies having a good volume and texture by increasing the viscosity of the rice flour batter by fermenting rice flour (enriched rice flour) using the present invention.

Bread made with rice has been commercially developed by Nishita et al. In 1976 using a yeast for fermentation of coeliac disease patients (Nishita et al., 1976, development). Of Developments of a yeast-leavened rice bread formular, Cereal Chemistry 56: 185.

A similar type of cake using rice is Korea's Jeungpyeon or Kiju Rice Cake, which is known to have been produced since the early Joseon Dynasty. It is steamed rice cake made by fermenting rice flour with alcohol or yeast overnight.

In addition, rice cakes similar to Korean soups include Puto of the Philippines, and Puto is a traditional Filipino food that steams rice flour in the air and steams it with steam.

Jeungpyun recently tried to produce a product with improved flavor and texture by using yeast and lactic acid bacteria at the same time instead of Takju fermentation method. Due to its texture, it is not yet popularized.

In addition, the rice cake developed by Nishita is manufactured by limiting the types of rice suitable for the cake by amylose content, and then immersing the rice flour for a certain time and mixing the dough made by mixing at a high mixing speed for a certain time, and baking the same for a predetermined time. It was prepared using the swelling phenomenon by baking powder without fermenting rice flour.

On the other hand, it is difficult to make bread or cake with rice flour, because it is not possible to make a three-dimensional network dough, such as wheat flour exhibiting gas retention. Therefore, in the case of rice bread made up to now, a three-dimensional network is artificially formed by using a surfactant, or in the case of a rice cake, gel protein is leaked by immersing rice powder for a long time and inflated using a heavy tank. I'm using. However, this method has made it difficult to produce a soft and textured rice bread or rice cake, such as wheat bread, because the gas retention of the dough is not greatly improved.

As such, in order to prepare a cake using only rice flour without using any flour, a method such as immersing a surfactant or a specific rice powder for a specific time is used, but there is still a problem that it is difficult to obtain the same volume and softness as the flour cake.

Therefore, the present inventors have a volume and a soft structure comparable to that of a flour cake without using a method such as immersing a surfactant or a specific rice powder for a specific time when preparing a cake using only rice flour without using any flour. Extensive research has been conducted to make cakes, which show that when rice cakes are prepared by fermenting luxurious rice flour using lactic acid bacteria, an improved rice cake can be produced that is as large as a product and has a texture similar to that of flour cakes. Discovered to complete the present invention.

That is, an object of the present invention is to provide a rice cake and a method for producing the same, which are prepared by using rice as a main ingredient and fermenting the rice flour which has been luxuriously lactic acid bacteria.

Another object of the present invention is to provide a rice cookie and a method for producing the same, which are prepared by using rice as a main ingredient and fermenting the rice flour which has been luxuriously lactic acid bacteria.

Rice cake of the present invention is mixed with enough water in the rice flour, heated, then fully gelatinized and cooled, and then added to the rice flour hoge sugar and lactic acid bacteria growth factor and inoculated with the previously prepared lactic acid bacteria spawn at 18-24 at 36 ℃ After fermentation for a time to obtain a fermented rice flour, separately put sugar and baking powder into egg whites, and add a portion of the rice flour fermented product as a powder and stir mixed to make a meringue, mixing and stirring the rice flour fermented product and meringue, cooking oil, salt , Sugar, rice flour and the like to make a dough by stirring, the dough is fermented at 36 ℃ 5-6 hours and then molded into a cake is baked for 30 minutes in an oven at 200 ℃.

The blending ratio of the raw materials used in the preparation of the rice cake is 600-800 parts by weight of water, 40-80 parts by weight of sugar, 1-2 parts by weight of salt, 5-10 parts by weight of baking powder, egg white 100- 300 parts by weight, lactic acid bacteria spawn 2 parts by weight, cooking oil 10-30 parts by weight and a small amount of lactic acid bacteria growth factor.

The lactic acid bacteria growth factor is not particularly limited, but oligosaccharides are preferred.

In addition, the rice cookies are prepared in the same manner as the rice cake manufacturing method, except that the dough is fermented into dough and then baked for 15 minutes in an oven at 220-240 ℃, the mixing ratio of the raw materials and the mixing ratio of the rice cake raw materials same.

Detailed description of the rice flour cake manufacturing method according to the present invention is as follows:

1) Take about 60-70% of the total rice flour blending ratio (100 parts by weight), add 600-800 parts by weight of water, mix it, heat it sufficiently, cool it, and cool it. The total compounding ratio of sugar is 40-80 parts by weight) and add about 10% of lactic acid bacteria growth factor and fermented lactic acid bacterium seed inoculation at 36 ℃ for 18-24 hours to make rice flour fermented product. This rice flour fermentation has a viscosity of 19000 cps or more (which is necessary for gas holding in making rice cakes). In the above, lactic acid bacteria are Bifidobacterium and / or lactic acid bacilli, which are highly viscous, especially Bifidobacterium bifidem, Bifidobacterium long gum, Lactobacillus vulgaris, Lactobacillus plantarum, Lactobacillus San Francisco, Lactobacillus One or two selected from ashdophilus and Lactobacillus brevis are used. Viscous substances are produced by the lactic acid bacteria fermentation to increase the viscosity of the rice flour, while gelling the gel protein (gel protein) during the gelatinization of the rice to create a three-dimensional network that can hold the gas.

2) a portion of the fermented rice flour (about 10% of the total fermented rice flour), 100-300 parts by weight of egg whites, 5-10 parts by weight of baking powder, and a total composition of sugar (40-80 parts by weight of sugar). 20% of the mixture is mixed and stirred at 120 rpm for 5 minutes to obtain a meringue. Here, the rice flour fermented product is used as a powder, conventionally used as a powder, a synthetic compound such as tartaric acid, but in the present invention, lactic acid bacteria fermented product is used without using a synthetic compound that is not beneficial to the human body. In addition, baking powder and egg white are used as foaming agents, causing foaming and volume increase. In the present invention, since only the baking powder is used as the foaming agent in the manufacture of rice cakes, the volume increase effect does not appear. In the present invention, not only the baking powder but also the egg whites are used as the foaming agent.

3) Mix the remainder of the rice flour fermentation with the meringue, 10-30 parts by weight of cooking oil, 1-2 parts by weight of salt, sugar (to make the total compounding ratio of sugar 40-80 parts by weight), rice flour (of rice flour) Add the mixture to 100 parts by weight), and 160 rpm, stirring for about 10 minutes to make a dough, and the dough is fermented at 36 ° C. for 5-6 hours (by mixing eggs with rice flour fermented product to prevent viscosity drop) Tea fermentation conditions) and then molded into a cake and baked for 30 minutes in an oven at 200 ℃ to prepare a rice cake.

The rice flour fermented with Bifidobacteria or lactic acid bacterium in this way is hardened by the formation of a three-dimensional network in which the gel protein spilled by the gelatinization of these microorganisms and the gel starch spilled by the microorganisms can retain gas. It is possible to make bulky rice cakes by blocking the outflow of air trapped by the whites and to make cakes regardless of the amount of gel protein in the rice itself, which is estimated to be highly related to amylose content.

Hereinafter, an Example demonstrates this invention concretely.

Test Example 1

Water is added to rice flour in an amount of about 6 times the weight of rice flour, mixed, heated to luxury enough and cooled, and a small amount of sugar and lactobacillus growth factor are added to the rice flour hobide and lactic acid bacteria (Bifidobacterium bifidem) The seed was inoculated and fermented at 36 ° C. for 0, 6, 12, 18, and 24 hours to obtain a fermented rice product, and the effect of increasing the viscosity according to the fermentation time of each of these rice fermented products was investigated and the results are shown in Table 1 below.

Effect of Viscosity on Lactic Acid Bacteria Fermentation Fermentation time (hr) 0 6 12 18 24 Viscosity (cps) 7500 7800 15000 19000 19200

In cake batter, the meaning of viscosity is very large. Cake dough, unlike bread dough, is difficult to form a three-dimensional gluten network that can expand the volume by trapping gas. Therefore, air collection is suitable for gas collection at about 15000 cps because it is absolutely dependent on the viscosity of the dough. However, in the case of rice flour, it is not necessary to produce a three-dimensional network of gluten. Occurs.

Therefore, in order to adjust the viscosity of the fermentation to 19000 cps or more, it is preferable to inoculate the lactic acid bacteria that produce a viscous substance and ferment for about 18-24 hours.

Test Example 2

Add water to rice flour in 6 times the weight of rice flour, mix, heat it, give it sufficient luxury and cool, add a small amount of sugar and lactic acid bacteria growth factor to this rice flour hobide, and spawn Lactobacillus (Bifidobacterium bifidum) Fermented at 0, 6, 12, 18, 24 hours at 36 ℃ to make a fermented rice product to measure the pH of each, add sugar and baking powder to egg whites and add the rice fermented product as a powder and stirred After making the meringue by measuring the gel strength of each of these meringues. Meringue gel strength was defined as the percentage of squeezed meringue after standing for 1 hour. The results are shown in Table 2.

Effect and Antifoam Rate of Lactic Acid Bacteria Fermented Rice Fermentation on Meringue Fermentation time (hr) 0 6 12 18 24 pH 6.5 5.9 5.2 4.2 3.5 Meringue gel strength (%) (vesicle volume / 1 hour left) 80 60 50 28 10

As can be seen in Table 2, in order to obtain the maximum volume of the rice cake, when the egg whites were treated with powder as a result of the foaming, the egg meringue was not treated with the powder (0 hour fermentation). fast. However, it is understood that the fermented rice fermented for 18 hours to 24 hours can be preferably used as a powder due to its low defoaming rate. Therefore, in the present invention, lactic acid bacteria fermented product was used without using a synthetic compound such as tartaric acid as a powder.

Test Example 3

Add water to rice flour in 6 times the weight of rice flour, mix, heat it, give it sufficient luxury and cool, add a small amount of sugar and lactic acid bacteria growth factor to this rice flour hobide, and spawn Lactobacillus (Bifidobacterium bifidum) Fermented at 0, 6, 12, 18, 24 hours at 36 ℃ to make a fermented rice product, add sugar and baking powder to egg whites, add the fermented rice product as a powder and stir to make meringue and change the volume Was measured. In addition, the volume change of the egg white not used when preparing meringue was measured. The results are shown in Table 3.

Increased volume effect when using baking powder alone as a foaming agent and when mixing baking powder and egg white Fermentation time (hr) 0 6 12 18 24 Baking powder alone (cc) 400 320 300 250 200 Baking Powder + Egg White (cc) 420 450 470 480 500

As can be seen in Table 3, when the baking powder alone was used as a foaming agent, its volume gradually decreased as the fermentation time elapsed, but when the baking powder and egg white were used together, the volume gradually increased.

Example 1 and Comparative Example 1

Add 600 parts by weight of water to 60 parts by weight of rice flour (60% of total rice flour), mix, heat, deluxe enough, cool, and add 8 parts by weight of sugar (10% of total sugar) and appropriate amount of rice flour. After adding lactic acid bacteria growth factor and inoculating lactic acid bacterium seedlings, fermented rice flour at 36 ℃ for 24 hours to make rice flour fermented product. Separately, take about 10% of the rice flour fermented product, and add 200 parts by weight of egg white and 5 parts by weight of baking powder. After mixing with 16 parts by weight of sugar (20% of the total sugar mixture), stirring 120rpm, 5 minutes to make a meringue, and then mixed the meringue and the rice flour fermented product, 30 parts by weight of cooking oil, 1 part by weight of salt , 56 parts by weight of sugar (70% of the total weight of sugar), 40 parts by weight of rice (40% of the weight of rice), add 160 rpm and stir for 10 minutes to make the dough. Next cake It types to manufacture a rice cake baked for 30 minutes in an oven at about 200 ℃. Raw material composition and compounding ratio are shown in Table 4.

On the other hand, it prepared according to the conventional flour cake manufacturing method as Comparative Example 1. Raw material composition and compounding ratio are shown in Table 4.

The product properties of Example 1 and Comparative Example 1 were examined and shown in Table 4.

Raw material Compounding ratio (part by weight) Product Specifications Example 1 (rice flour cake) Rice Flour Water Sugar Baking Powder Egg White Beef BP Bacterium BB 1006008015200230 Cost per one (cc / g): 5.0 The outer shell color is brown, the inner color is bright, the texture is uniform and less soft than the flour cake. Comparative Example 1 (Flour Cake) Powerful Egg Egg Sugar Baking Powder Emulsion 10010010024330 Cost per one (cc / g): 5.4 The shell color is brown, the inner color is bright, the texture is uniform and smooth.

As can be seen from Table 4, the rice flour cake of Example 1 can be seen that the volume or soft texture of the product is almost similar to the conventional flour cake.

Example 2-4

Rice cake was prepared in the same manner as in Example 1. At this time, the raw material composition and the mixing ratio were prepared as shown in Table 5.

Raw material Compounding ratio (part by weight) Example 2 Example 3 Example 4 Rice Flour Water Salt Baking Powder Egg White Beef Bacteria Bifiderm Cooking Oil 1008008015200230 1005002015-230 1009002015100230

As a result of examining the properties of the product of Examples 2-4, the product of Example 2 has a good volume of cake, which is similar to a flour cake, and its texture and skin color are similar to a flour cake and are soft. The product of Example 3 has a smaller volume of cake compared to flour cakes, hard internal tissue, brittleness, and not too sweet. The product of Example 4 had a significant increase in the volume of the cake but a partial breakdown of the tissue and the feeling of chewing was too ricey and not too sweet.

Comparative Example 2

The specific volumes of rice unfermented and fermented cakes were compared. The rice non-fermented cake was prepared without using lactic acid bacteria, according to the method of Nishita et al. (See Nishita et al., 1976, Development of a East-Rounded Rice Bread Formular, Cereal Chemistry 56: 185). Example 1, flour cake was set to Comparative Example 1. The result of measuring the cost of each cake is shown in Table 6.

product family Cost (cc / g) Rice Fermented Cake (Example 1) 5.0 Flour Cake (Comparative Example 1) 5.4 Rice non-fermented cake (comparative example 2) 2.1

As described above, the present invention uses only rice flour as a main ingredient, no wheat flour, lactic acid bacterium or Bifidobacteria genus which is excellent in producing lactic acid bacteria, especially viscous substances, and using egg white in addition to baking powder as foaming agent. It can improve the volume and texture and provide satisfying cakes such as flour cakes to people who are allergic to flour.

Claims (5)

Rice flour is used as the main ingredient, water is added to the rice flour, mixed, heated, fully gelatinized and cooled. The sugar is then added with sugar and lactic acid bacterium growth factor, inoculated with the previously prepared lactic acid bacterium. Fermented to obtain a fermented rice flour, and separately put sugar and baking powder in egg whites, and add a portion of the rice flour fermented product as a powder and stir mixed to make a meringue, and mixed and stirred the rice flour fermented product and the meringue, cooking oil, salt , Sugar, rice flour and the like to make a dough by stirring, the dough is fermented at 36 ℃ 5-6 hours and then molded into a cake baked for 30 minutes in an oven at 200 ℃ to manufacture a rice cake, characterized in that Way. The method according to claim 1, wherein the lactic acid bacteria is one of Bifidobacterium bifidum, Bifidobacterium longgum, Lactobacillus vulgaris, Lactobacillus plantarum, Lactobacillus San Francisco, Lactobacillus ashdophyllus and Lactobacillus brevis Method for producing a rice cake, characterized in that used to select two kinds. The method of claim 1, wherein 600 to 800 parts by weight of water, 40 to 80 parts by weight of sugar, and 100 to 300 parts by weight of egg white are added to 100 parts by weight of rice flour. delete 600-800 parts by weight of water, 40-80 parts by weight of sugar, 1-2 parts by weight of salt, 5-10 parts by weight of baking powder, 100-300 parts by weight of egg white, 2 parts by weight of lactic acid bacteria, cooking oil Rice cake comprising 10-30 parts by weight.