KR101036345B1 - A process for preparing rice puffing confectionery - Google Patents

Abstract

The present invention

After immersing the rice in water, dehydrating the water content to 20-40 wt%, and then crushing rice flour;

Rice cake manufacturing step of preparing rice cake by adding water to the rice flour and mixing the mixture;

Sheet forming step of directing and rolling the rice cake to form a sheet;

After the sheet is aged at low temperature, a sheet cutting step of cutting into millet to bean size;

Drying and maturing the base to dry and mature the cut base; And

It provides a method for producing a rice puff pastry comprising a puffing step of puffing the dried and aged base using a hot air roaster.

The manufacturing method may further comprise a step of mixing the rice puff pastry obtained in the puffing step with syrup and then filling the mold to solidify the rice puff pastry.

Description

A process for preparing rice puffing confectionery

The present invention relates to a manufacturing method of rice puffing confectionery, and more particularly, to a manufacturing method of rice puffing confectionery, which can be manufactured in various forms according to a molding mold, having good texture, saving water, and digesting well.

In general, confectionery is manufactured using flour, but in recent years, research and manufacture of rice confectionery using rice as a main ingredient are actively made in consideration of the consumption and nutritional aspects of rice.

Unlike flour confectionery, rice confectionery produces α-rice cakes by α-processing powder made from rice flour into steam, etc., then compacting them, forming them into the desired confectionery, drying them, then frying or baking them. 2005-0091130). However, in the case of manufacturing the rice cakes by frying or baking, the rice cakes are currently produced by consumers because of the high rate of off-flavor caused by fat rancidity during distribution, and their texture is harder than that of ordinary flour snacks. I'm being ignored. Therefore, a method of manufacturing rice confectionery by puffing has been used to prepare rice confectionery that is not fried and has a better texture (Korean Patent Publication 2007-0119886, Korean Patent Registration 0701596).

In general, the method of puffing rice is an extrusion molding method of mixing inputted rice flour with starch and the like to apply a separate heat, and extracting it to the outside by extruding method, and by heating the rice at high temperature and high pressure and rapidly removing pressure from inside and outside. A thermo-pressure method (Korean Patent Publication No. 2007-0119886) is used to allow rice to be puffed by a pressure difference.

However, in the case of the extrusion method, it is impossible to puff only 100% of rice flour due to the high content of amylopectin, and it is necessary to puff through mixing with starch, etc. Difficult in nature. In addition, puffing by extrusion molding method is not preferable in terms of nutrition because the nutrient contained in the rice itself is destroyed by heat because a high temperature of approximately 280 ° C. is applied to the rice for 10 minutes or more. On the other hand, the puffing of rice by the thermo-pressure method is a puffing method by the pressure difference inside and outside the machine after heating the grain at a high temperature so that the starch inside the rice is insufficient gelatinization time can cause sufficient gelatinization. Therefore, the rice puffing snack manufactured by the thermo-pressure method has a problem that the palatability of the snack is inferior because the brittleness is very high and the texture is not good.

In addition, the molding of the rice cake dough is required to prepare various types of rice cakes to satisfy people's various palatability, but the dough dough shows a considerable tenacity compared to the dough, and formed in the same manner as in the manufacturing method of flour cake If a considerable amount will stick to the molding machine, it is impossible to manufacture the confectionery by the continuous process. In order to manufacture rice cakes in various forms, it is necessary to produce sheets by directing and rolling rice cakes. A method of forming rice cakes into sheets and forming them into a predetermined shape using a molding mold is disclosed in Korean Patent Laid-Open No. 2000-0043481. According to this, by controlling the angle of the mold shape relative to the molding progress direction of the rice cake sheet, the molded dough does not stick to the left and right in the mold to facilitate separation. However, even if the angle of the mold shape is adjusted, a residue of the molded rice cakes is generated, resulting in the loss of production efficiency due to the large loss of rice cake dough during rice cake manufacturing.

Accordingly, the present inventors have completed the present invention as a result of studying a method for producing various types of rice sweets while reducing the amount of rice cakes lost as well as having a better texture without damaging the nutrition of rice. Was done.

Accordingly, it is an object of the present invention to provide a method for producing rice puffed confections of various types with a high texture and high nutritional value as well as high production efficiency.

In order to achieve the above object,

After immersing the rice in water, dehydrating the water content to 20-40 wt%, and then crushing rice flour;

Rice cake manufacturing step of preparing rice cake by adding water to the rice flour and mixing the mixture;

Sheet forming step of directing and rolling the rice cake to form a sheet;

After the sheet is aged at low temperature, a sheet cutting step of cutting into millet to bean size;

Drying and maturing the base to dry and mature the cut base; And

It provides a method for producing a rice puff pastry comprising a puffing step of puffing the dried and matured base using a hot air roaster.

Hereinafter, the present invention will be described in more detail.

The method for preparing rice puff pastry provided by the present invention adds water to rice flour to prepare rice cakes, then directs and rolls rice cakes to form a sheet, cuts to a size of millet to bean grains after low temperature aging, and then dries the base. After aging is made by a method comprising puffing the cut base using a hot air roaster. In this method, hot air is generated by using a hot air roaster, and at the same time, high temperature heat is uniformly applied to all the rice cakes dried by the vortex of hot air to transfer the moisture inside the dried rice cake to the surface, and the dry rice cake is puffed. By puffing using hot air roasting in a manner to reduce the brittleness representative of the chewing characteristics (Brittleness) to significantly improve the texture of the rice confectionery prepared. In addition, the rice flour is pulverized into particles of a diameter of 100-200 ㎛ to minimize the sticking of the rice cake to the process equipment in the subsequent production and rolling process to enable the manufacture of the sheet.

1 shows a step-by-step method for preparing rice puff pastry provided by the present invention. Hereinafter, in accordance with the procedure shown in Figure 1, the method of producing a rice puff pastry of the present invention will be described in more detail step by step.

In the rice powder obtaining step (1), after the rice is immersed in water, the water content is dehydrated to 20-40wt%, and then the rice is crushed.

In order to prevent the rice cake from sticking to the process equipment in the subsequent production and rolling process, it is preferable to use non-rice flour. The rice can be immersed in water for about 12-24 hours and the moisture content can be adjusted appropriately within 20-40 wt%. The pulverization of the rice is preferably carried out so that the diameter of the particles is 100-200 μm, and any device capable of crushing the rice to this size may be used, for example, an airflow grinder may be used. When the grains of the pulverized rice flour deviate from 100-200 μm, the physical properties of the rice cake dough that has been finished in the subsequent steaming process may be excessively swelled, resulting in a tendency to increase. This sticking causes the loss of rice cake.

Then, in the rice cake manufacturing step (2), water is added to the pulverized rice flour, mixed and then steamed to prepare a rice cake.

The steaming process is a process of ripening the rice powder by pressure and steam, by which the rice cake can be produced. When the rice cake is prepared, the rice cake may be made of only one rice powder selected from white rice, brown rice, red rice, brown rice, and the like, and rice cake may be prepared by appropriately mixing one or more rice powders of the rice types. When preparing rice-puffed rice cakes with brown rice flavor or black rice flavor, it is preferable to prepare rice cake by mixing white rice powder with brown rice powder or black rice powder, respectively. According to your preference, shrimp extract, green seasoning, soy sauce, etc. can be added and mixed with rice powder, and it can add it suitably. Moisture added to rice flour to prepare the rice cake may be added to 30-35 wt% relative to rice flour. After fermentation, primary aging may be conducted for 10-30 minutes to induce water balance in rice flour. Then, in the steaming process for making the rice cake, the steaming pressure can be performed at 0.1-0.5 kgf / cm ² for 5-20 minutes, preferably 7-15 minutes, more preferably 5-10 minutes. All. If the steaming pressure and the steaming time are prolonged, the moisture content of the rice cake is increased, and cracks may appear in the rice cake during the subsequent drying and ripening step (5) after cutting, which may cause product quality of the final snack to be degraded. .

Then, in the sheet forming step (3), the process of producing the sheet by directing and rolling the prepared rice cake is performed.

In the sheet forming step, the rolling of the rice cake may further include pushing the rice cake with a screw before rolling. This is to make the internal structure of the sheet uniform. After putting the prepared rice cake into a predetermined thickness for rolling, it can be rolled to form a sheet of about 1.3-2.5mm, preferably 1.5mm thick.

Then, in the sheet cutting step (4), the formed sheet is aged at low temperature, and then a process of cutting into millet to bean size is performed.

The low temperature aging may be performed at 0-5 ° C. for 24-48 hours, and the rice cake sheet may be changed into physical properties by cutting by the low temperature aging. In order to perform the process of cutting the low-temperature-aged rice cake sheet from millet to bean size, a first cutting step of cutting the rice cake sheet into a cotton form is first performed, and the cut sheet of the cotton sheet is cut laterally. By the second milling step to the millet to bean size. In the present specification, the millet to bean size does not necessarily mean the same or similar form as the millet or bean, and afterwards, a plurality of rice puffs passed through the puffing step 6 are mixed with syrup to have a diameter of about 1-5 cm. It means the size that can be filled in the mold. The specific cut shape may be any shape including, but not limited to, square, triangular, circular, or lozenge, and the size is preferably in the range of 0.5-3 mm longest diameter. More preferably, in the sheet cutting step, the sheet may be cut in the form of cotton and then cut in the form of 1 to 2 x 1-2 mm cubes in a row, most preferably in the form of 1.5 x 1.5 mm cubes. Can be cut

In the cutting step for molding, the rice cake sheet is changed to physical properties that are easily molded by the low temperature aging, so that the rice cake does not stick to the process equipment, so that the rice cake is hardly generated.

Then, the drying and aging step (5) of the base is a process of drying and ripening the base of the millet to soybean size prepared above.

The drying may be dried until the water content is 10-20 wt% at 40-60 ° C, and most preferably, the water content is 11 wt% at 45 ° C. The drying is for the snack produced by the puffing process to obtain a crispy texture. Aging in this process is to increase the puffing force in the subsequent puffing step by allowing the equilibrium of the inside and the outside of the matrix as the second aging after the low temperature aging, carried out for 1-3 hours at room temperature can do.

Then, in the puffing step 6, the dried and aged millet to bean-sized bases are put into a plurality of hot air roasters and subjected to puffing.

Multiple bases can be put together in a hot air roaster at 240-280 ° C for 20-60 seconds of puffing, and the wind speed can be (30-55 Hz). One embodiment of the process of puffing a base in a hot air roaster is schematically shown in FIG. 3. When a large number of bases 9 are introduced into the inlet 8 of the hot air roaster 7, the base 9 flows into the hot air roaster in the direction of the black arrow, and the vortex of the hot air generated inside the hot air roaster (indicated by the gray arrow). Due to this, the base 9 is lifted into the air and rotates in the air as in the direction of the white arrow. The high temperature heat is applied uniformly to the entire base, and when the moisture inside the base 9 moves to the surface, the base 9 ) Is made of a puff and a puff pastry 9a is formed. Due to the vortex of the hot air generated in the hot air roaster, a small amount of dried light dough is raised in the air and uniformly heat is applied to the whole to make uniform puffing. The rice puff pastry produced by the puffing by hot air roasting has a low brittleness, which represents the chewing property, and the texture of the rice sweet can be significantly improved. In addition, it can be puffed by applying heat for a short time, it is desirable in terms of nutrition because it can prepare rice sweets without destroying the nutrients of the rice itself.

Although the puffing step may be performed using only a base made of only one type of rice, millet to bean grains dried and matured separately using one or more rice selected from the group consisting of white rice, brown rice, black rice, red rice, and green rice, respectively. The bases of the size may be prepared and then mixed together and puffed together during puffing.

In the above production method, the flour is not added at all throughout the manufacturing process, and it is preferable to prepare only rice as a raw material.

The rice puff pastry obtained in the puffing step may be commercialized as it is, but preferably, a plurality of rice puff pastry may be mixed with syrup and then filled into a mold to harden to complete a rice syrup coated with syrup. The plurality of rice puffs may be rice puffs made of only one type of rice, but may also be mixed with syrup by combining rice puffs made of various types of rice. By doing so, it is possible to further improve the nutritional value of the rice cake mixed with the syrup to be finished later. The syrup may be any syrup commonly used as a syrup of confectionery in the confectionery field, and preferably, a chocolate syrup including chocolate. The mixing ratio of the rice puff pastry and syrup may be adjusted according to the characteristics of the confectionery to be prepared, but may be preferably mixed in a ratio of 1: 0.5-2, more preferably 1: 1. Rice confectionery mixed with syrup can be in various sizes and various three-dimensional shapes according to the type of mold, for example, it can be in the form of a sphere, a cube, a cylinder. Preferably it is 1-3 cm in diameter, More preferably, it can be set as 2 cm sphere. The solidification process by mixing with the syrup may be performed for about 20-40 minutes at the refrigeration temperature, and may vary depending on the temperature and the type of syrup.

4 shows a schematic representation of an embodiment of a process of mixing a plurality of rice puffs obtained in the puffing step with a syrup and then filling the mold with a mold. In FIG. 4, a mixture of rice puffs and chocolate syrup is filled in the recesses 11 of the upper and lower portions 10a and 10b of the mold, and then the mold is assembled in the direction of the white arrow according to a conventional method. After hardening, the mold is separated and the hardened rice cake 12 is taken out to obtain a spherical rice cake coated with chocolate.

As described above, according to the method of the present invention, the rice cake is prepared by the hot air roasting method, so that brittleness is lowered, so that the rice cake with excellent texture can be prepared, and heat can be puffed for a short time. Since the destruction of nutrients owned by the rice itself is minimized, rice confectionery with excellent nutritional value can be produced. In addition, it is possible to puff a large number of bases in a hot air roaster at the same time to produce a rice cake in a very efficient and economical way.

In addition, since a plurality of puffed rice cakes can be hardened together with syrup to make rice cakes, a plurality of puffed rice cakes can be made into different types of rice such as red rice, brown rice, white rice, black rice, etc. and then mixed with syrup. The rice cake can be hardened together with the rice cake to produce a nutritionally improved rice cake.

In addition, the rice cake manufacturing method of the present invention is an economically advantageous method by crushing rice flour into particles having a diameter of 100-200 ㎛ when minimizing the pastry dough sticking to the process equipment in the subsequent production and rolling process have.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for the understanding of the present invention, and the scope of the present invention is not limited by them in any sense.

Example 1-5: Preparation of Rice Sweets Using Black Rice

The milled white and black rice were pulverized to have an average particle size of 100-200 μm after washing and dipping, respectively. After mixing 5 kg of the white rice powder, 2.5 kg of black rice powder and 0.05 kg of salt and 3.2 kg of drinking water, a dough was prepared for 7 minutes at a pressure of 0.2 kgf / cm 2 in a steamer. The prepared dough was produced and rolled to make a rice cake sheet. When rolling, the thickness of the rice cake sheet was 1.5 mm with a roll gap of 1.5 mm. The rice cake sheets were then aged in a cold room (4 ° C.) for 24 hours. After aging, the first step of cutting the rice cake sheet was made in the form of cotton with a width of 1.5 cm, and the cut sheet of the cotton was cut at intervals of 1.5 cm in the transverse direction to form a cube. The cut base was dried in a 45 ℃ dryer for 4 hours and then subjected to secondary aging at room temperature for 1 hour to equilibrate the inside and outside moisture.

Then, the puffing process was performed in the hot air roaster (Taehwan Automation Industry, Korea) with the temperature, time, and wind speed under the conditions shown in Table 1 below.

TABLE 1

Then, the puffed moldings corresponding to each example were mixed 1: 1 with liquid chocolate and then filled into a spherical mold having a diameter of 2 cm as shown in FIG. 4 for 30 minutes at a refrigeration temperature (4 ° C.). After the hardening step, the mold was separated to finally complete a rice cake coated with chocolate.

The process according to Example 4 is shown as a flowchart in FIG.

Experimental Example 1: Confirm the puffing effect according to the hot air roasting temperature

Before mixing with chocolate in Example 1-5, the puffing effect was confirmed by measuring the size change before and after puffing the dried and dried bases by hot air roasting at each temperature condition.

After measuring the size change before and after puffing in each Example 1-5 five times, the results (average of the measurement results) are shown in Table 2 below.

TABLE 2

From the above results, it was confirmed that the puffing was sufficiently performed during hot air roasting under the temperature condition at 240-280 ° C., in particular, the efficiency of puffing was greatest when treated at 270 ° C. and the wind speed of 45 Hz for 30 seconds. .

Comparative Example 1

A rice cake coated with chocolate was prepared in the same manner as in Example 4 except that only the puffing process of the base subjected to the second aging in Example 4 was changed. The puffing process was carried out by a thermal pressure method in which the base subjected to the second aging in Example 4 was heat-treated at 280 ° C. for 10 minutes and the pressure difference with atmospheric pressure was about 0.2 hpa to remove the pressure deviation instantaneously.

Experimental Example 2: Texture Test

In order to verify the difference in texture between the chocolate coated rice confectionery prepared in Example 4 and the chocolate coated rice confectionery prepared in Comparative Example 1, a two-bite test was performed using a texture analyzer to form an object in the texture. Brittleness, which represents the magnitude of the internal binding force, was measured. The results are shown in Table 3 below as the average of the evaluation scores.

[Table 3]

From the above results, it can be seen that compared to the conventional puffing method according to the hot pressure method, the rice puffing confectionery produced by the puffing by the hot air roasting method according to the present invention is significantly lower in cohesion, and the texture is better.

Experimental Example 3: Functional Test

The chocolate-coated rice confectionery prepared in Example 4 was subjected to a sensory evaluation test on 54 housewives panel members by a five-point scale method. The items of appearance preference, overall taste preference, and texture preference were evaluated, and the results (average of evaluation scores) are shown in Table 4 below.

[Table 4]

According to the results of Table 4, it can be seen that the chocolate-coated rice confectionery manufactured according to the present invention not only has excellent texture, but also has an excellent overall taste regarding appearance and taste.

1 is a flow chart summarized step by step the manufacturing method of the rice puff pastry provided by the present invention.

Figure 2 is a flow chart illustrating a step-by-step method of manufacturing a chocolate-coated rice puff pastry according to an embodiment of the manufacturing method of rice puff pastry of the present invention.

Figure 3 is a schematic diagram showing a process of puffing the base in the hot air roaster in one embodiment of the manufacturing method of the rice puff pastry of the present invention.

Figure 4 is a schematic diagram showing a process of filling the mold by mixing the mixture of a plurality of rice puffs obtained in the puffing step with chocolate syrup in one embodiment of the manufacturing method of the rice puff pastry of the present invention in the mold.

<Description of Symbols in Drawing>

7: hot air roaster

8: Hot air roaster inlet

9: dry and aged base

9a: Base Puffed by Hot Air

10a: upper part of mold

10b: lower mold

11: depression of the mold

12: Chocolate Coated Rice Cookie

Claims (8)

After immersing the rice in water, dehydrating the water content to 20-40 wt%, and then crushing rice flour; Rice cake manufacturing step of preparing rice cake by adding water to the rice flour and mixing the mixture; Sheet forming step of directing and rolling the rice cake to form a sheet; After the sheet is aged at low temperature, a sheet cutting step of cutting into millet to bean size; Drying and maturing the base to dry and mature the cut base; And The method of manufacturing a rice puff pastry comprising a puffing step of puffing the dried and aged base using a hot air roaster. The method according to claim 1, further comprising the step of mixing the rice puff pastry obtained in the puffing step with syrup and filling the mold with a mold. The method according to claim 1 or 2, wherein the diameter of the rice flour particles obtained in the rice flour obtaining step is 100-200 µm. The method according to claim 1 or 2, wherein the thickness of the sheet in the sheet forming step is 1.3-2.5 mm. The method according to claim 1 or 2, wherein the sheet is first cut in the form of a plane in the sheet cutting step, and then the second cut is continuously made in the form of 1-2 x 1 to 2 mm cubes. The method according to claim 1 or 2, wherein in the known drying and aging step, drying is carried out at 40-60 ° C. until the water content is 10-20 wt% and aging is carried out at room temperature for 1-3 hours. Characterized in the manufacturing method. The method according to claim 1 or 2, wherein the puffing step is performed at a temperature of 240-280 ° C. for 20-60 seconds in the puffing step. 3. The method of claim 2, wherein the syrup comprises chocolate.

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