KR101230520B1 - Biscuit from rice bran and the method of making it - Google Patents

Abstract

The present invention relates to a confectionery containing rice bran as a main ingredient and a method for producing the same. An object of the present invention is to provide a confectionery and a method of manufacturing the same as the main ingredient of rice bran replaced with rice bran up to 30% or more, as much as 100%, in the present invention 30 to 100% by weight of rice bran powder uniformly treated. Main material consisting of 70 to 0% by weight of flour, and fats and oils; Sugar; Salt; egg; And the confectionery which uses rice bran as a main material containing the at least 1 sort (s) of material selected from the group which consists of baking powder, and its manufacturing method are provided. Confections based on rice bran of the present invention contains a large amount of rice bran but little or rather a decrease in taste or texture, and can be replaced by conventional sweets for all ages, and can be enjoyed by anyone. It can be widely used in an easy way.

Description

Biscuits based on rice bran and its manufacturing method {Biscuit from rice bran and the method of making it}

The present invention relates to a confectionery using a functional food material, and more particularly to a confectionery using rice bran and a manufacturing method thereof.

Rice bran is the rest of rice except rice and rice bran (rice flakes and rice bran). It is produced as a by-product of turning brown rice into white rice. Rice bran is only 8% of the brown rice, but it is a high nutritional substance containing 95% of the nutrients of rice. Rice bran is rich in lipids, proteins, essential fatty acids, amino acids, vitamins, dietary fiber, oryzanol, phytosterol, and trace elements that lower blood cholesterol. Rice bran is known to be effective in overcoming cancer by improving the constitution and restoring the body's balance and preventing and treating hypertension, diabetes, hypercholesterolemia, heart disease, aging, obesity, and allergies. In particular, the rice bran has various enzymes that can completely decompose white rice, and the rice bran portion must be ingested together to completely decompose and absorb the white rice. Modern man's diet is discarded and consumes only white rice, so obesity, constipation, diabetes, high blood pressure And diseases such as heart disease continue to increase, and in recent years, such diseases as children, such as childhood obesity, childhood diabetes.

In order to solve these problems, it is most preferable to have brown rice, but brown rice is inconvenient to cook, and does not fit well with the taste of domesticated rice, and if it is not chewed well, the absorption rate is difficult to apply to children or the elderly. Another method is to eat rice bran, which is a by-product of the white rice milling process, in rice or other foods. This method is not well utilized due to changes in taste, texture and appearance, and inconvenience. . Thus, about 40 tons of rice is produced annually in Korea alone, but only a small amount is used for rice bran oil, feed, etc., and the rest is discarded.

In order to utilize rice bran, Korean Patent No. 10-0545527 stabilizes lipase inactivation by drying rice bran to solve the problem of premature deterioration of rice bran, which starts rancidity within several hours after milling, and then grinding and heating. To provide a processing method of rice bran.

In Korean Patent Laid-Open No. 10-2006-0021247, a fermentation composition is prepared by adding fermentation of rice bran and a bacterium such as Aspergillus or Bacillus sp. There is known a method of making a functional confection by adding vegetable powder or the like. However, this method has to go through a cumbersome fermentation process inoculating and cultivating microorganisms and has a different taste and texture than common sweets that children like, and there is a problem that it is difficult to use except for consciously eating as a health food.

Patent Publication No. 10-2007-0045771 provides a bread material kneaded by mixing bran, rice bran, plantain seed shell powder and the like with water. Bread material provided by this document or bread made using the same means that it provides health foods containing sugar and abundant vegetable fiber, but has a problem that it is not easy to eat due to its coarse texture and heterogeneous taste.

In addition, conventionally, sweets and breads using rice bran or other functional food materials have been tried, but most of them use functional materials in small amounts of 1 to 5% due to deterioration of taste and texture or cost, so that they are expected to be practical. It is difficult.

An object of the present invention is to provide a confectionery and a method for producing the same, the main ingredient of the rice bran replaced with rice bran up to 50% or more, as much as 100%.

In particular, the present invention solves the problem of deterioration of taste and texture, which is a problem when a large amount of rice bran is contained, but the taste or texture is not reduced or improved at all while containing a large amount of rice bran, which can replace snacks that children enjoy eating in the past. The purpose is to provide rice bran with good taste and texture.

Furthermore, the present invention minimizes the amount of additives, such as sugar, salt, fats and fats (butter, margarine, shortening, cooking oil, etc.), eggs, baking powder, which are commonly used in the manufacture of sweets by increasing the taste of rice bran through a constant treatment. While maintaining a good taste, the object of the present invention is to provide a delicious functional food that can be utilized for various purposes.

Other objects and advantages of the present invention will be described below and will be better understood by practice of the present invention.

In order to achieve the above object, in the present invention, by treating the rice bran uniformly to solve the peculiar flavor and coarse texture and increase the savory taste, the rice bran is completely replaced by more than 30% of the main ingredient, more often flour, 100 It offers confectionery whose main ingredients are rice bran, which is used as rice bran but does not degrade taste and texture at all compared to ordinary confectionery using flour.

The confectionery whose main ingredient is rice bran is

Main ingredients consisting of 30 ~ 100% by weight of rice bran powder and 70 ~ 0% by weight of flour, which have been roasted at 70 ~ 100 ℃ for 5 ~ 20 minutes, fats and oils (butter, margarine, shortening, cooking oil, etc.) ); Sugar; Salt; egg; And at least one member selected from the group consisting of a baking powder.

In the present invention,

(A) mixing and kneading the main material (A) and the subsidiary material (B), the main material (A) is a rice bran powder of 140 ~ 250 mesh grain size of the grain after roasting for 5 to 20 minutes at 70 ~ 100 ℃ It consists of ~ 100% by weight and 70 ~ 0% by weight of flour, the subsidiary material (B) is maintained; Sugar; Salt; egg; And at least one dough step selected from the group consisting of baking powder,

(b) aging the dough obtained in the step (a) at 0 ~ 10 ℃ 30 minutes ~ 3 hours,

(c) The main material of the rice bran comprising the step of baking the aged dough obtained in the step (b) first at 160 ~ 180 ℃ for 6 to 20 minutes and then baked at 130 ~ 160 ℃ for 2 to 10 minutes at a lower temperature than this A method for producing a confectionery is provided.

The present invention provides rice bran with little or no deterioration in taste or texture while containing a large amount of rice bran. The sweets of the present invention have a taste and texture that are not comparable to the conventional sweets that children enjoy eating, replacing ordinary sweets, and can be enjoyed by everyone as well as children. Rice bran cookies of the present invention can be used to replace the flour up to 100% as much, if the two of these 100% rice bran cookies can be seen the same effect as the brown rice in the rice bran content. Rice bran of the present invention can be widely used as an easy way to directly intake rice bran instead of brown rice.

1 is a photograph of rice bran sesame cookies prepared according to the present invention.
2 is a photograph of rice bran almond cookies prepared according to the present invention.
3 is a photograph of rice bran cookies (100%) prepared according to the present invention.

The confectionery whose main ingredient is rice bran of this invention contains the main material and submaterial which consist of 30-100 weight% of rice bran powder uniformly processed, and 70-0 weight% of flour. As used herein, the term "main material" refers to a material mainly constituting a carbohydrate portion in a confectionery, and in the past, flour is used as the main material. In the present specification, "subsidiary materials" are materials commonly used in the manufacture of confectionery other than wheat flour, fats and oils (butter, margarine, shortening, cooking oil, etc.); Sugar; Salt; egg; Baking powder.

In the present invention, the rice bran can be roasted at 70 to 100 ° C. for 5 to 20 minutes to remove the unique taste of rice bran and give a delicious taste. Depending on the roasting temperature, the taste of rice bran changes, but the high temperature of 70 ℃ or more adds the savory taste, and the high temperature over 100 ℃ can change the color of rice bran and is not desirable in terms of taste. More preferably, the rice bran is roasted for 7 minutes to 15 minutes at 75 to 90 ° C, and particularly preferably for about 10 minutes at about 80 ° C.

In addition, in the present invention by grinding the rice bran finely to about 140 ~ 250 mesh (mesh) to solve the coarse texture of the rice bran. Grinding is possible before or after roasting the rice bran, but preferably, after grinding the rice bran. In order to hardly feel the difference in texture due to the use of rice bran, it is preferable to grind the rice bran to 160 mesh or more.

The main material is composed of 30 ~ 100% by weight of rice bran powder and 70 ~ 0% by weight of flour treated as described above. In the present invention, by using the rice bran treated as described above, while using the rice bran in a large amount of 30% or more, as much as 100%, compared to the general confectionery using 100% wheat flour in taste and texture can make a sweet without comparable have. The main material is more preferably made of 50 ~ 100% by weight of the rice bran powder and 50 ~ 0% by weight of wheat flour, it may be composed of 100% rice bran powder without a great change in taste or texture.

As a subsidiary material, the amount of fat (butter, margarine, shortening, cooking oil, etc.), sugar, salt, egg, baking powder, etc. required according to a general confectionery manufacturing method is used. According to the present invention, confectionery containing rice bran as a main ingredient can be made even as a functional food such as dietary patients, diets, and constipation relief, which reduces the amount of subsidiary materials as necessary. By using it can reduce the amount of subsidiary materials while maintaining a good taste.

The confectionery whose main ingredient is rice bran of the present invention may further include additives such as walnuts, almonds, peanuts, pecans, raisins, dried fruits, chocolate chips, etc. according to a general confectionery manufacturing method.

Hereinafter, the manufacturing method of the confectionery which uses rice bran as a main material is demonstrated according to a preferable Example.

Mixing dough steps

First, the main material and the subsidiary material are mixed and kneaded. At this time, if necessary, one or more additives selected from nuts, dried fruits, chocolate chips, etc. may be further included in the dough.

Ripening stage

The dough obtained in the above step is aged at 0 to 10 ° C. for 30 minutes to 3 hours. At this time, it is preferable to adjust the aging time according to the addition ratio of rice bran, it is preferable to increase the aging time as the ratio of rice bran is higher. When the rice bran powder is used in 50% by weight of the main material, it is aged for 50 minutes to 80 minutes, and if it is used in 100%, it is preferable to ripen for 100 minutes or more. Through this aging process, the taste of each ingredient is homogenized, the overall flavor is improved, and the unique taste of rice bran is alleviated, so that the general taste can be more satisfied, and the stability of work is also enhanced.

Baking steps

The aged dough obtained in the above step is first baked at 160-180 ° C. for 6 to 20 minutes, and then baked in a second step of baking at 130 to 160 ° C. for 2 to 10 minutes. Compared with the first baking process, the second baking process is preferably performed at a lower temperature for a shorter time. This two-stage baking can contain a great amount of rice bran, but also gives it a crispy, good texture and gives a sweet color.

[Example]

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, these examples are only for illustrating the present invention in more detail, the scope of the present invention is not limited by these examples.

Example 1

Rice bran cookie (50%)

(1) The rice bran was roasted at about 80 ° C. for 10 minutes, then finely crushed to prepare 160-180 mesh rice bran powder.

(2) The rice bran powder of (1) and the remaining material were prepared according to each quantity according to the following formulation table (Table 1).

(3) Gently loosen the butter. Add sugar and salt and mix well. Unpack eggs in advance and mix well. Add rice bran powder and baking powder and mix lightly (evenly mixing particles).

(4) The dough of (3) is rested (aged) in the refrigerator for about 1 hour.

(5) Using a straw, the dough was pushed to a thickness of about 0.5 to 10 mm, then placed into various molds, placed in an oven pan, and baked at 170 ° C. for 10 minutes and 150 ° C. for 5 minutes to make rice bran as the main ingredient. .

Example  2

Rice bran sesame cookie (50%)

A rice bran sesame cookie was prepared in the same manner as in Example 1 except that the sesame seed was further added and kneaded. The formulation of the materials is shown in Table 2 below. The photo of the finished rice bran sesame cookie is shown in FIG.

Example  3

Rice Bran Almond Cookie (80%)

(1) A rice bran powder was prepared in the same manner as in Example 1.

(2) The rice bran powder of (1) and the remaining material were prepared according to each amount according to the following formulation table (Table 3).

(3) Except for adding almond and kneading, and the dough was rested for about 100 minutes (maturation) in the refrigerator was carried out in the same manner as in Example 1 to prepare a rice bran cookie containing the rice bran as the main material. The photograph of the completed rice bran almond cookie is shown in FIG.

Example  4

Rice bran cookie (100%)

(1) A rice bran powder was prepared in the same manner as in Example 1.

(2) The rice bran powder of (1) and the remaining material were prepared according to each amount according to the following formulation table (Table 4).

(3) The rice flour was prepared in the same manner as in Example 1 except that the dough was placed in a refrigerator and allowed to rest for 2 hours (mature). The photo of the finished rice cake is shown in FIG.

Example 5

Rice muffin (50%)

(1) A rice bran powder was prepared in the same manner as in Example 1.

(2) The rice bran powder of (1) and the remaining material were prepared according to each amount according to the following formulation table (Table 5).

(3) First, loosen eggs, add brown sugar, and foam well. Mix well. Add sifted rice bran powder, powerful powder, baking powder and cinnamon and mix lightly. Add cooking oil and mix lightly. Add the walnuts and mix well, then put 70% in the mold.

(4) Baked in an oven preheated to about 170 ° C. for about 30 minutes to produce rice bran.

Example  6

Rice bran carrot muffin (70%)

A rice bran carrot muffin was prepared in the same manner as in Example 5 except that the ratio of rice bran powder was increased and kneaded with the addition of carrots. The formulation of the materials is shown in Table 6 below.

Comparative Example 1

General Cookie

Cookies were prepared in the same manner as in Example 4 except that flour was used instead of rice bran powder. The formulation of the materials is shown in Table 7 below.

Example  7

Preference Rating

The preference degree of the normal cookie of the comparative example 1 using the rice bran cookie of this invention obtained in Examples 1 and 4 and the flour was compared and evaluated. The evaluation was performed by sensory evaluation, and the evaluation items were unpleasant taste, unpleasant smell, texture, savory taste, overall flavor, and overall taste, and were evaluated twice. The sensory evaluation was carried out by a panel of 10 people, and a five-step evaluation was performed with the comparative example as three points. The score was the average of two panel scores of 10 panelists (5 points: good, ~ 3 points: normal, ~ 1 points: bad). Unpleasant taste and unpleasant odor are evaluated based on the taste and smell of rice bran. Five points are 'not at all', and one point is 'a lot'. The results are shown in Table 8 below. In general, there was no significant difference from the general cookie of Comparative Example 1, the rice cake (50%) of Example 1 showed a generally high preference in all evaluations including the overall taste compared to the general cookie of Comparative Example 1. The rice bran cookie (100%) of Example 4 using 100% rice bran showed similar preference to the general cookie of Comparative Example 1 in the overall taste and unpleasant taste, and the texture and the savory taste were higher than those of the general cookie. In addition, the unpleasant odor and overall flavor showed no difference from the normal cookies.

Claims (6)

delete delete delete (a) roasting rice bran at 75-90 ° C. for 7-15 minutes to reduce the distinctive taste of rice bran and increase the savory taste,
(b) powdering rice bran into grain size 140-250 mesh,
(c) 50 to 100% by weight of rice bran powder and (50) to 0% by weight of wheat flour, which have been subjected to the steps (a) and (b) as a main material, and the fat, sugar, salt, eggs, and baking powder Kneading by mixing at least one member selected from
(d) aging the dough obtained in the step (c) at 0 ~ 10 ℃ 30 minutes ~ 3 hours,
(e) Baking the aged dough obtained in step (d) first at 160 ~ 180 ℃ for 6 to 20 minutes and then bake the rice bran at a lower temperature than 130 ~ 160 ℃ for 2 to 10 minutes The manufacturing method of the confectionery to make. delete The method of claim 4, wherein step (c) comprises: nuts; Dried fruit; A method of producing a chocolate chip comprising: mixing at least one additive selected from chocolate chips into the main material and the subsidiary material.

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