KR101138384B1 - Curstrad cream using rice and a manufacturing methods thereof - Google Patents

Abstract

The present invention relates to a custard cream composition, and more particularly to a new custard cream and a manufacturing method using rice flour.

Custard cream according to the present invention is composed of 10-250 parts by weight of sugar, 10-250 parts by weight of eggs, and 150-500 parts by weight of water with respect to 100 parts by weight of grain powder including rice flour.

The custard cream of the present invention can prevent the aging of the bread is hardened bread high moisture content, by providing a custard cream based on rice, it is possible to promote the consumption of rice, which is the only domestic food.

Description

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

The present invention relates to a custard cream composition used as a subsidiary material in baking or confectionery, and more particularly, to a new custard cream composition 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, there is still a need for various products that can further promote the consumption of rice.

It is an object of the present invention to provide a new custard cream using rice.

Another object of the present invention is to provide a method capable of preparing custard cream using rice.

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

In order to achieve the above object, the custard cream of the present invention

It is characterized in that it is prepared by mixing 10-250 parts by weight of eggs, 10-250 parts by weight of sugars, and gelatinized in water to 100 parts by weight of grain flour including rice flour.

In the present invention, the grain flour comprises 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 Crab 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 grain flour comprising rice flour is preferably used in the range of 100 mesh to 350 mesh, more preferably 150-250 mesh to form a cream while gelatinizing at a suitable time in water The size is between, and most preferably about 200 mesh size. If the size of the rice flour is too large, it takes a lot of time to luxury and 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 flavor of custard cream will fall.

In a preferred embodiment of the present invention, the rice flour is preferably prepared using raw rice, when used in advance luxury may smell or smell in the custard cream.

In the present invention, the egg is used to adjust the specific gravity of the custard cream, to have an inherent taste and aroma, it is preferably used in the range of 10 to 250 parts by weight with respect to 100 parts by weight of rice flour, more preferably Is preferably used in the range of 50 to 100 parts by weight. When the amount of the egg is small, the specific gravity of the custard cream cannot be lowered, and when the amount of the egg is too large, the flavor of the custard cream is lowered.

In the practice of the present invention, the egg is preferably used in the form of foam so as to lower the specific gravity of the custard cream to be prepared. Stir the egg foam until the foam is formed with a whisk, it is good to use. The bubbler can use a conventional product, there is no particular limitation.

In the present invention, the sugar is used for the custard cream to give a sweet taste, preferably can be used a common sugar type such as sucrose, maltose, sorbitol, stevia, syrup, sugar, preferably rice and syrup Can be used together In the present invention, when the amount of the sugar is low, there is a problem that the custard cream is almost not sweet, and if the amount of the sugar is too high, the flavor of the custard cream is too sweet to be produced worsens.

In the practice of the present invention, when the sugar is used, it is preferable to use the mixed with the eggs so that it can be sufficiently mixed in the product, mixed with eggs in the range that the foam of the egg is not turned off, the rest is mixed with the flour Can be used.

In the present invention, the gelatinization is important to control the amount of water while the rice flour is ripe enough, preferably 150 parts by weight with respect to 100 parts by weight of rice so that the water penetrates into the rice to ripen, more preferably It is recommended to use at least 200 parts by weight. If the amount of water is low, the rice will not ripen, burn and carbonize during custard cream formation. In addition, the gelatinization should adjust the amount of water so that the prepared custard cream has a sufficient viscosity to be put into the bread cream, preferably 500 parts by weight of water, more preferably 100 parts by weight of rice flour Is preferably used at 400 parts by weight, most preferably at most 300 parts by weight. If the amount of water increases, it becomes like porridge, not custard cream, and cannot be used.

In a preferred embodiment of the invention, the custard cream is foamed in eggs, mixed with some of the sugar, and then mixed with rice powder mixed with the remaining sugar, 200-400 parts by weight based on 100 parts by weight of rice powder Prepared by pouring into boiling water, stirring and luxury.

In the present invention, the custard cream may optionally include starch or carbohydrate in the custard cream to be prepared. In the practice of the present invention, the starch may be prepared using raw materials such as corn, potato, sweet potato, 칡, tapioca, etc., and may be mixed in various forms at the request of the user. It is preferable to mix and use the said starch in 30 weight part or less with respect to 100 weight part of grains.

In the practice of the present invention, the carbohydrate may selectively use products such as xanthan, guar, CMC, hemicellulose, cellulose, and dextrin as necessary in the manufacture of custard cream. In a preferred embodiment, the carbohydrate is preferably used within 5 parts by weight with respect to 100 parts by weight of rice in a range that does not impair the appearance of custard cream.

In the present invention, in the manufacture of custard cream, milk may be used instead of water according to preference, and may further use oils such as butter or powdered butter or margarine in order to soften the taste, and various spices may be added. It may include. The butter or spice is preferably used in the range of 0.1-10 parts by weight with respect to 100 parts by weight of rice.

The present invention in one aspect, 100 parts by weight of grain flour including rice flour, 10-250 parts by weight of eggs, sugar 10-250, starch 0-30 parts by weight, carbohydrate 0-5 parts by weight is characterized in that the luxury in water It consists of custard cream.

In the present invention, the grain flour is a grain flour comprising at least 50% by weight of rice flour, preferably grain flour comprising 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.

In the present invention, the egg may be used in the liquid state of the commonly used liquid, if necessary, some dried powdered eggs can be used in water, milk or the like. The sugar may be used by mixing a solid sugar and a liquid sugar in such a manner that the sugar component may be uniformly uniformly distributed in the liquid custard cream. In a preferred embodiment, the sugar is sugar and starch syrup.

In the present invention, the starch and carbohydrate can be optionally used as needed, the starch can be used to increase the viscosity of the cream when the viscosity of the custard cream to be prepared is low.

In the present invention, the custard cream may be gelatinized with water in the range of 150-500 parts by weight with respect to 100 parts by weight of rice flour, preferably 200 to 400 parts by weight.

In one aspect of the present invention, the bread of the present invention is 100 parts by weight of grain flour including rice flour, 10-250 parts by weight of eggs, sugar 10-250, starch 0-30 parts by weight, carbohydrates 0-5 parts by weight in water It is characterized by including a luxury custard cream.

In the present invention, it may be a conventional cream bread produced in the baking process of the bread, the custard bread according to the present invention is included in the bread.

In one aspect, the present invention is characterized by slowing the aging of bread using a custard cream 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 custard cream based on the rice according to the present invention, the water has good water immersion, satisfies the high viscosity as the custard cream, and the moisture content is good, so that water of 150 to 500% by weight relative to rice flour can be held. It prevents the aging of bread.

According to the present invention, a new custard cream using rice and a manufacturing method thereof are provided. The custard cream according to the present invention is based on rice, suggesting a new demand for rice, and also has an effect of preventing aging of rice due to high water content.

Hereinafter, it demonstrates in detail through an Example.

Preparation of Custard Cream

Example 1

250 g of sugar was added to 1000 g of uncooked rice crushed into 200 mesh and mixed uniformly. In addition, 10 eggs (approximately 728 g) were loosened in a separate container to sufficiently foam with a whisk, and 250 g of sugar was mixed and mixed so as not to hesitate. The prepared egg and rice flour were mixed, slowly added to 2000 g of boiling water, and stirred for 15 minutes while the fire was lowered to prepare a custard cream.

Example 2

250 g of sugar was added to 1000 g of uncooked rice crushed into 200 mesh, and mixed uniformly. In addition, 10 eggs (approximately 728 g) were loosened in a separate container to sufficiently foam with a whisk, and 250 g of sugar was mixed and mixed so as not to hesitate. The prepared eggs and rice flour were mixed, slowly added to 3000 g of boiling water, and stirred for 15 minutes while the fire was lowered to prepare a custard cream.

Example 3

250 g of sugar was added to 1000 g of uncooked rice crushed into 250 mesh, and mixed uniformly. In addition, 10 eggs (approximately 728 g) were loosened in a separate container to sufficiently foam with a whisk, and 250 g of sugar was mixed and mixed so as not to hesitate. The prepared eggs and rice flour were mixed, slowly added to 4000 g of boiling water, and stirred for 15 minutes while the fire was lowered to prepare a custard cream.

Example 4

200 g of sugar and 200 g of starch syrup were added to 1000 g of uncooked rice crushed into 300 mesh and mixed uniformly. In addition, 10 eggs (approximately 728 g) were loosened in a separate container to sufficiently foam with a whisk, and 250 g of sugar was mixed and mixed so as not to hesitate. The prepared eggs and rice flour were mixed, slowly added to 4000 g of boiling water, and stirred for 15 minutes while the fire was lowered to prepare a custard cream.

Example 5

To 1000 g of raw rice crushed into 200 mesh 100 g of corn starch, 20 g of dexterine and 300 g of sugar were mixed uniformly. In addition, 10 eggs (approximately 728 g) were loosened in a separate container to sufficiently foam with a whisk, and 250 g of sugar was mixed and mixed so as not to hesitate. The prepared egg and rice flour were mixed, slowly added to 2000 g of boiling water, and stirred for 15 minutes while the fire was lowered to prepare a custard cream.

Example 6

To 700 g of fresh rice crushed into 200 mesh, 300 g of barley flour, 100 g of corn starch, 20 g of dexterine, and 300 g of sugar were mixed uniformly. In addition, 10 eggs (approximately 728 g) were loosened in a separate container to sufficiently foam with a whisk, and 250 g of sugar was mixed and mixed so as not to hesitate. The prepared egg and rice flour were mixed, slowly added to 2000 g of boiling water, and stirred for 15 minutes while the fire was lowered to prepare a custard cream.

Comparative Example 1

250 g of sugar was added to 1000 g of uncooked rice crushed into 200 mesh and mixed uniformly. In addition, 10 eggs (approximately 728 g) were loosened in a separate container to sufficiently foam with a whisk, and 250 g of sugar was mixed and mixed so as not to hesitate. The prepared eggs and rice flour were mixed and slowly added to boiling water 1000g, and heated for 15 minutes while the fire was lowered. The rice was not luxuriously carbonized.

Comparative Example 2

250 g of sugar was added to 1000 g of uncooked rice crushed into 200 mesh and mixed uniformly. In addition, 10 eggs (approximately 728 g) were loosened in a separate container to sufficiently foam with a whisk, and 250 g of sugar was mixed and mixed so as not to hesitate. The prepared eggs and rice flour were mixed and slowly added to 6000 g of boiling water and heated for 15 minutes while the fire was lowered. Custard cream was prepared in the form of porridge.

Manufacturing and Aging of Bread

The dough was prepared with flour, and the prepared custard cream was added to prepare a bread. The bread using custard cream prepared in Example 1, the bread using custard cream purchased commercially, and the bread made only from flour dough were prepared to measure the aging time. Aging conditions were carried out in an environment of 40% relative humidity at 25 ℃. The results are shown in Table 1.

turn 1 day past 2 days 3 days passed 4 days Remarks One Surface and interior moisture Surface and interior moisture Surface and interior moisture Surface and inside moisture Example 1 custard cream 2 Surface and interior moisture Hard surface, moist inside Surface and interior harden Surface and interior hard change Purchase regular custard cream 3 Hard surface, moist inside Surface is firm and internal firm Surface and interior hard change Surface and interior hard change Without cream

Claims (10)

a) mixing some of the 10-250 parts by weight of saccharides with 100 parts by weight of grain flour comprising 100-350 mesh raw rice flour; b) releasing 10-250 parts by weight of eggs to form a foam and then mixing the remaining sugars; And c) mixing the mixture of step a) and the mixture of step b) followed by gelatinization by adding 150-500 parts by weight of water; Rice custard cream manufacturing method comprising the. 2. The method of claim 1, comprising mixing up to 30 parts by weight of starch, up to 5 parts by weight of carbohydrate, or both into the grain flour. delete delete delete delete delete delete delete delete