KR101060274B1 - Sediment based on rice and its manufacturing method - Google Patents

Abstract

The present invention relates to sediment, also known as anko composition, and more particularly to a new sediment using rice flour and a method for producing the same.

Rice sediment according to the present invention is prepared by gelatinizing 100-400 parts by weight of water, 10-250 parts by weight of soybeans, fruit vegetables, sugars, and 10-250 parts by weight of eggs with respect to 100 parts by weight of grains including rice flour.

Rice sediment of the present invention can prevent the aging of the bread is hardened bread with high moisture content, by providing a sediment based on rice provides a new consumer of rice, which is the only self-sufficient food in the country.

Sediment

Description

Sediment based on rice and its manufacturing method {CURSTRAD CREAM USING RICE AND A MANUFACTURING METHODS THEREOF}

The present invention relates to a sediment used as a subsidiary material for baking or confectionery, and more particularly to a new sediment based on rice and a method for producing the same.

The use of rice was extremely limited except for the use of rice cake and liquor. Accordingly, in recent years, various attempts have been made to promote the use of rice.

Utility Model Registration No. 369843 introduces rice cakes using black rice, and Utility Model Registration No. 298724 discloses a rice-no-lung snack. In addition, in Korean Patent Application No. 10-2008-0037105, rice is cooked in granular form for luxury in order to preserve the nutrient content of rice, provide ease of handling, and increase the usability of rice products. The present invention discloses a method of baking or steaming by adding a seasoning ingredient containing sugar or a certain amount of sugar as it is and heating it to be embedded in bread dough or pastry dough. Korean Patent Application No. 10-2007-0035452 discloses a hot dog using rice barley.

In addition, in Korean Patent Application No. 10-2007-0018033 filed by Lotte Milk Co., Ltd., a large amount of water is added to the rice and heat treated in a limited range to gelatinize the starch in the rice and store it in a purified state at a refrigerated temperature for a predetermined time. A new concept obtained by mixing and then heat-processing a plain syrup having a specific range of brix by blending rice with drained purified water immediately before use with a composition containing sugars, thickeners, acidulants and purified water. Rice syrup is started.

Patent Application No. 10-2007-0014419, filed by Korea Food Research Institute, discloses a rice paddy bar made by adding a binder to a rice paddy processed with microwaves, and Thief Co., Ltd. (Patent No. 880881). ) Rice emulsified concentrated food is disclosed. In addition, the Republic of Korea Patent No. 773412 in the form of powdered brown rice, boiled onions and starch in water to promote the consumption of rice, while the benefits of brown rice and onions as a dietary supplement when edible by human health The brown rice jelly is being promoted to promote health and to develop a food culture that suits Korean tastes.

Patent registration No. 783148 granted to Hansung Bay discloses instant rice tofu food. This instant rice tofu food is made of soybean and rice soaking process, which is called soybean and rice, the grinding process of putting soybean and rice mixed into fine grind by mixing into soybean, and the mixture of crushed soybean and rice. The mixing process for mixing, the filtering and boiling process for filtering the mixed material through the filter to filter the fat and boiling the remaining rice / soymilk, the coagulation process for solidifying the heated rice / soymilk, Crushing process to crush rice / soybean milk, Crushing process to crush crushed rice tofu, Cooling and cutting process to cool the compressed rice tofu to a certain size after cooling in the refrigerator for a certain time, and Cut rice tofu Freeze drying process to minimize water content of rice tofu by rapid freezing and drying, and vacuum-packed frozen and dried rice tofu and packed in instant food containers with powdered soup or liquid soup. Zhang has started the packaging process.

In addition, the registration number 10-701596 of Gil Ho-seop discloses a method of preparing rice cakes by sputating rice cake and rupturing it.

On the other hand, registration 10-0751879 discloses rice jeon, registration 676368 discloses rice miso comprising the step of mixing and fermenting rice koji and meju, registration 736107 discloses a spiral rice cake manufacturing method Doing.

However, rice continues to demand new foods to expand demand. Therefore, the present inventors have studied a new method for preparing sediment used in bread using rice. On the other hand, in the sedimentation field, a manufacturing method using mainly red beans and beans is disclosed.

Patent No. 100849247 issued to Kim Seong-chi for example shows a mixture consisting of 44.7 parts by weight of red beans, 44 parts by weight of sugar, 10 parts by weight of starch, 0.2 parts by weight of soda, 1.1 parts by weight of salt, 0.3 parts by weight of polydextrose, and 0.2 parts by weight of sugar alcohol. The sediment which melt | dissolved and manufactured at 80-90 degreeC is disclosed.

In addition, Patent No. 10080372 issued to Daishin Confectionery Co., Ltd. discloses a manufacturing method of walnut sweets. Walnut confectionery manufacturing method for preparing a kidney bean sediment (S10); Preparing a pear jam (S20); Mixing the white kidney beans sediment and pear jam so that the ratio of white kidney beans sediment: pear jam is 10: 3 to 4 (S30); And heating the mixture of white kidney beans sediment and pear jam at a temperature of 80-90 ° C. for 60-90 minutes (S40).

In addition, Patent No. 100496411 issued to Daishin Confectionery Co., Ltd. discloses a manufacturing method of sweet red bean paste for Hodo confectionery. Red beans, kidney beans, washing step of removing the stone from the eastern part (S12) and; After loading the washed red beans and the eastern part in a container containing water, and aged to remove some of the tannin acid in the red bean and the eastern part by aging treatment (S14); A first boiling step (S16) in which the red bean and the eastern part, which have undergone the first tannin acid removal step (S14), are charged with steamed beans together with kidney beans and boiled with steam; A grinding step (S18) of charging the red beans, eastern and kidney beans, which are softened through the first boiling step (S16), into a grinder and grinding; A separation step (S20) of separating the sediment mixture and the shell by supplying water to the pulverized product passed through the grinding step (S18); A secondary tannin acid removal step (S22) of repeatedly removing the sediment mixture passed through the separation step (S20) in a container filled with water to remove tannic acid again; A drying step (S24) of compressing the sediment mixture passed through the secondary tannin acid removal step (S22) to dehydrate water; The dehydrated sediment mixture is added to sugar water, followed by heating with stirring to make a second boiling step (S26).

Mugwort sediment composition is disclosed in Korean Patent Application No. 1998-0007099 filed by Kim Young-soon, and Patent Application 1998-0007098 discloses a method for making a new water sediment with various colors, and patent application 1998-0003961 It relates to a sediment composition, which is composed of red beans, white sugar, starch syrup, refined salt, and adds red bean and the same amount of tangerine 하고, and adds 5 ~ 15% of peanut powder as a protein source, and adds sorbitol and maltitol to white sugar and starch syrup. The addition of 40 to 60% prevents the drying and freezing of the sediment even at room temperature or winter, significantly improving the taste and starting a new form of fruit sediment.

On the other hand, as a sediment, it refers to a bread food with sediment embedded by Lee Byung-jun in Korean Utility Model Registration Application No. 20-1997-0007991. The main ingredient is rice, which is our own food, and vegetables and meat seasoning are mixed as subsidiary ingredients. It is the bread food baked by injecting it into the inside of the made bread. It is characterized by the combination of Korean food and foreign food.

Accordingly, there is a continuing need for new methods of making sediments using rice.

An object of the present invention is to provide a sediment using rice.

Another object of the present invention is to provide a method for preparing sediment using rice.

Still another object of the present invention is to provide a bread containing sediment using rice.

In order to achieve the above object, in the method for producing sediment of the present invention, it is characterized in that the grain flour containing rice flour and gelatinized with legumes and sugars.

In the present invention, the grain flour is a grain flour mainly composed of rice flour, preferably the amount of rice flour in the grain flour comprises 50% by weight, more preferably 60% by weight, even more preferably 90% by weight. Most preferably, it consists of rice flour. In the practice of the present invention, the grain flour may be used by mixing a variety of grains such as rice flour and black rice, brown rice, barley, sorghum, crude, wheat, millet.

In the practice of the present invention, the rice flour is preferably used in the range of 70 to 200 mesh, more preferably between 100-150 mesh, most preferably to form sediment while gelatinizing at a suitable time in water. Preferably, the size is about 125 mesh. If the size of the rice flour is too large, it takes a lot of time to gelatinize productivity is reduced, if the size of the rice flour is too small, it becomes difficult to produce rice flour itself. In addition, if it is not luxury enough, it will leave a dark taste, and the appearance of sediment will fall.

In the present invention, it is preferable to use black rice so that the rice flour can reproduce the color of dark red adzuki beans, and other grains that can be mixed with the rice flour may also use black grain flour.

In a preferred embodiment of the present invention, the rice powder is preferably prepared using raw rice.

In the present invention, the sugar is used to make the sediment sweet, preferably can be used a common sugar type such as sucrose, maltose, sorbitol, stevia, syrup, sugar, preferably rice and syrup together Can be.

In the present invention, the sugar is preferably used in the range of 50-200 parts by weight with respect to 100 parts by weight of rice, more preferably in the range of 80-150 parts by weight. When the amount of the sugar is low, there is a problem that the rice sediment is not sweet enough, and if the amount of the sugar is too high, the taste of the sediment produced too sweet is bad.

In the present invention, the manufacturing process of the sediment includes a soybean so as to adjust the sugar content of the sediment to be produced. The beans are preferably boiled in water, and for example, common beans such as adzuki beans, beans, kidney beans, pea beans, and frost tea may be used, and preferably beans are used.

In the practice of the present invention, the soybean can be used in the range of 10-100 parts by weight, more preferably 15-80 parts by weight, still more preferably 20-60 parts by weight with respect to 100 parts by weight of grain flour including rice flour. have. When the amount of the soybean used is small, the sweetness of the consumer becomes too strong, and when the amount used is too large, the inherent flavor of rice sediment is halved. In the practice of the present invention, the bean is boiled and used.

In the present invention, the gelatinization is a process of supplying moisture to the rice flour in the process of ripening the rice flour by heating, it is important to adjust the amount of water so that the rice flour is not ripe enough to burn.

In the present invention, the gelatinization is preferably 100 parts by weight, more preferably 200 parts by weight or more with respect to 100 parts by weight of rice so that water penetrates the rice to ripen. If the amount of water is low, the rice will not ripen, but will burn and carbonize during sediment production. In addition, the gelatinization should adjust the amount of water to have a sufficient viscosity so that the prepared sediment can be used as an anchor in bread, preferably 400 parts by weight of water, more preferably 350 parts by weight with respect to 100 parts by weight of rice flour Most preferably, it is used below 300 weight part. When the amount of water increases, sediment becomes like porridge and becomes unusable.

In the present invention, the gelatinization may use various liquids capable of supplying water, and preferably water, milk or a mixture thereof may be used.

In the present invention, the sediment may be prepared by mixing various fruits and vegetables selectively in consideration of the taste of the consumer. The fruits and vegetables can be used by mixing apples, tangerines, pears, persimmons, jujube, citron, strawberries, bananas, chestnuts, Hallabong, sweet potatoes, potatoes, pumpkin, taro and the like. The fruit and vegetable is preferably used in the form of a dried product powder.

In the practice of the present invention, the fruit and vegetable is preferably used in the range of 0-100 parts by weight based on 100 parts by weight of the grain flour. If the amount of the fruit vegetables is too large, the flavor of the sediment using the rice may fall.

In the present invention, the sediment may be selectively used starch, gum, oil or the like. In the practice of the present invention, the starch or gum may be used to adjust the viscosity of the final product in the production of silver rice deposits, the starch may be used products such as corn, 칡, potatoes, sweet potatoes, tapioca, etc. Gum may be a product of carbohydrate type, xanthan, guar, CMC, hemicellulose, cellulose, dextrin and the like. The starch is preferably used in the range of 1 to 5 parts by weight based on 100 parts by weight of grain flour, 5 to 25 parts by weight, and the gums to 100 parts by weight of grain flour. In addition, in the practice of the present invention, the fat or oil may be used for the soft taste of the product, such as butter, it is good to use in the range of 0-5 parts by weight according to the preference of the consumer.

In a preferred embodiment of the invention, the sediment is to gelatinize 100 parts by weight of grain flour, 50-200 parts by weight of saccharides, and 10-100 parts by weight of soybeans, 100-400 parts by weight of water as the main ingredient.

In one aspect of the present invention, 100 parts by weight of grain flour including rice flour, 50-200 parts by weight of sugar, 10-100 parts by weight of soybean, 0-30 parts by weight of starch, 0-5 parts by weight of carbohydrates are dehydrated in water. It consists of sediments characterized by.

In the present invention, the grain flour is a grain flour made from rice as the main raw material, preferably grain flour containing at least 50% by weight of rice flour, preferably grain flour containing at least 80% by weight of rice flour. Grain flour, which can be mixed with rice flour, can be mixed with various grains such as black rice, brown rice, barley, sorghum, crude, wheat and millet. Preferably, it is good to mix black rice so that the appearance of sediment may look dark red.

The sugars may be used by mixing solid sugars and liquid sugars so that they can be uniformly uniformly distributed in high viscosity sediments. In a preferred embodiment, the sugars are sugar and starch syrup.

In the present invention, the starch and carbohydrate can be selectively used as needed, the starch can be used to increase the viscosity of the sediment, when the viscosity of the sediment to be produced is low.

In the present invention, the sediment may be gelatinized with water or milk or a mixture thereof in the range of 100-400 parts by weight with respect to 100 parts by weight of rice flour, preferably 150 to 350 parts by weight, most preferably 200- 300 parts by weight.

The present invention in one aspect, the bread of the present invention is characterized in that it comprises rice flour, 100 parts by weight of grains including rice flour, sugar 50-200, 10-100 parts by weight of soybeans, and 100-400 parts by weight of water To provide breads.

In the present invention, in the baking process of the bread may be a bread mainly made of red bean sediment, for example, the bread may be a confectionery.

In the practice of the present invention, the sediment used in the bread is 50-200 parts sugar, 10-100 parts by weight of peas, 0-100 parts by weight of vegetables, 0-50 parts by weight of starch, carbohydrates 0-10, based on 100 parts by weight of rice flour The weight part is characterized by comprising a custard cream which is luxury in 100-400 parts by weight of water.

In one aspect, the present invention is characterized by slowing the aging of bread using a sediment based on rice. In general, when the bread is manufactured, aging occurs when the bread becomes hard as the moisture dries in the bread after the manufacture. To prevent this aging, bread must be supplied with sufficient moisture. In the case of the sediment based on the rice according to the present invention, the water has good water immersion, satisfies the high viscosity as the sediment, and the moisture content is good, so that water of 100 to 400% by weight relative to the rice flour can be retained, thereby aging the bread. Will be prevented.

By this invention, the sediment using rice and its manufacturing method were provided. The sediment according to the present invention is based on rice, suggesting a new demand for rice, and also has a high moisture content to prevent aging of bread.

Hereinafter, it demonstrates in detail through an Example.

Manufacture of Sediment

Example 1

1000 g of uncooked rice, 500 g of sugar, and 500 g of starch syrup milled into 200 mesh were added and mixed uniformly. Separately, 500 g of red beans were boiled in water, cooked, and mixed with raw rice, sugar, and syrup. The mixed raw materials were boiled in 2000 g of boiling water, and then boiled when the water boiled. When the rice flour is ripe, it is luxuriously absorbed by water, producing a white, high viscosity sediment.

Example 2

1000 g of sugar was added to 1000 g of uncooked raw rice crushed into 70 mesh, and mixed uniformly. Separately, 300 g of red beans were boiled in water, and then mixed with raw rice and sugar. The mixed raw materials were put in 2500 g of boiling water, and when the water boiled, the mixture was stirred for 15 minutes while boiling and lowered while boiling, and a high viscosity sediment containing red beans and rice flavor was prepared.

Example 3

800 g of sugar was added to 1000 g of uncooked black rice crushed into 150 mesh and mixed uniformly. Separately, 300 g of red beans cooked in water and 200 g of chestnut powder are mixed with the prepared black rice flour, and the mixed raw materials are added to 2000 g of boiling water, and when the water boils, the mixture is stirred for 15 minutes while lowering the fire to prepare a sediment. It was. Red high viscosity sediment was prepared to give chestnut flavor.

Example 4

To 500 g of crushed black rice uncooked rice, 500 g of white rice was mixed uniformly with 1200 g of sugar, 500 g of chestnut powder, and 300 g of red beans cooked in water. The mixed raw materials were put into 2000 g of boiling water and heated, and when water boiled, the mixture was completely gelatinized with stirring for 15 minutes while the fire was lowered to prepare a sediment. Chestnut sediment was prepared.

Example 5

500 g of black rice, 300 g of white rice, 200 g of wheat, and 300 g of cooked peas were put into 125 mesh, and 100 g of corn starch and 20 g of dexterine were added to 1000 g of sugar and 100 g of sorbitol, and mixed uniformly. The mixed raw materials were put into 3000 g of boiling water and heated, and when water boiled, the mixture was completely gelatinized with stirring for 15 minutes while the fire was lowered to prepare a sediment. A high-viscosity sediment was made that combines the taste of peas and rice.

Example 6

500 g of black rice crushed into 150 mesh, 300 g of white rice, 200 g of wheat, and 300 g of cooked peas were added, and 100 g of corn starch and 20 g of dexterine were added to 1000 g of sugar and 100 g of sorbitol, and mixed uniformly. The mixed raw materials were put into 1000 g of boiling water and 1000 g of milk and heated, and when boiled, the mixture was stirred completely for 15 minutes while lowering the fire to prepare a sediment. A soft, high-viscosity sediment with a sweet pea and rice flavor was prepared.

Comparative Example 1

As in Example 1, 1000 g of uncooked rice, 500 g of sugar, and 500 g of starch syrup were added and mixed uniformly. Separately, 500 g of red beans were boiled in water, cooked, and mixed with raw rice, sugar, and syrup. The mixed raw materials were put into 500 g of boiling water and boiled, and when water boiled, the mixture was stirred for 15 minutes while boiling and lowering the fire. The rice is not ripe and carbonized.

Comparative Example 2

As in Example 1, 1000 g of uncooked rice, 500 g of sugar, and 500 g of starch syrup were added and mixed uniformly. Separately, 500 g of red beans were boiled in water, cooked, and mixed with raw rice, sugar, and syrup. The mixed raw materials were boiled in 6000 g of boiling water, and then boiled with water, and then boiled with fire and stirred for 15 minutes while stirring. Sediments formed into low viscosity, prepared in the form of porridge dissolved in water.

Manufacture of dried sweets

Purchasing a dough for Hodogae, adding dough for Hodogae and Hodo into a roasting machine, adding the sediment prepared in Example 5, and heating the flour to produce a new type of Hodogae, which combines pea and rice flavors. It was.

Claims (10)

A method for producing rice sediment by gelatinizing the flour containing rice flour with water and sugars and soybeans. The method of claim 1, wherein the grain flour is characterized in that the rice flour as the main raw material. The method according to claim 1 or 2, wherein the rice flour is 70-200 mesh raw rice flour. According to claim 1, characterized in that it comprises 50-200 parts by weight of sugar, 10-100 parts by weight of sugar based on 100 parts by weight of the grain flour. The method according to claim 1 or 4, characterized in that it is gelatinized with 100-400 parts by weight of water with respect to 100 parts by weight of grain flour. The method of claim 5, wherein the water is 150-350 parts by weight. A rice sediment composition compatible with 100 parts by weight of grain flour including rice flour, 50-200 parts by weight of sugar, and 10-100 parts by weight of soybeans in 100-400 parts by weight of water. 8. The rice sediment composition of claim 7, wherein the water is 100-400 parts by weight. 8. The rice sediment composition according to claim 7, wherein the grain flour is a raw material of raw rice flour of 70-200 mesh.  Bakery bread comprising a rice sediment according to claim 9.