KR101245303B1 - Composition for Manufacturing Gluten-free Rice Cookie and Manufacturing Method Thereof - Google Patents
Composition for Manufacturing Gluten-free Rice Cookie and Manufacturing Method Thereof Download PDFInfo
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- KR101245303B1 KR101245303B1 KR1020100110253A KR20100110253A KR101245303B1 KR 101245303 B1 KR101245303 B1 KR 101245303B1 KR 1020100110253 A KR1020100110253 A KR 1020100110253A KR 20100110253 A KR20100110253 A KR 20100110253A KR 101245303 B1 KR101245303 B1 KR 101245303B1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/126—Flour replacer
Abstract
본 발명은 글루텐 무첨가 쌀쿠키 제조용 조성물, 쌀쿠키 및 이의 제조방법을 제공한다. 본 발명은 밀가루쿠키에 비하여 관능효과가 우수할 뿐 아니라, 설탕 등 당료물질과 지방의 첨가량을 줄일 수가 있으므로 식품영양학적인 면에서도 웰빙건강대용 다이어트 쌀쿠키로 우수한 효과를 발휘한다. 또한, 본 발명은 밀을 포함하고 있지 않으므로 밀알러지를 발생시키지 않을 뿐 만 아니라 서양의 셀리악병 환자나 아토피 환자에게 글루텐 무첨가 식품으로 매우 유리하므로 웰빙 건강 식품산업 및 농산 가공식품 산업에 매우 유용하게 이용될 수 있다.The present invention provides a composition for preparing gluten-free rice cookies, rice cookies and a method for preparing the same. The present invention not only has an excellent sensory effect compared to flour cookies, but also reduces the amount of sugar substances and fats, such as sugar, and thus exhibits an excellent effect as a diet rice cookie for health and wellness in terms of food nutrition. In addition, since the present invention does not contain wheat, it does not generate wheat allergy and is very advantageous as a gluten-free food for Western celiac disease patients or atopic patients, and thus is very useful for the wellness health food industry and agricultural processed food industry. Can be.
Description
본 발명은 글루텐 무첨가 쌀쿠키 제조용 조성물 및 그 제조방법에 관한 것이다.
The present invention relates to a composition for producing gluten-free rice cookies and a method for producing the same.
종래의 밀쿠키 즉, 밀가루를 이용한 비스킷(sweet biscuit)은 밀빵, 밀케이크, 밀베이커리 등과 함께 밀가루만을 100% 재료를 사용하거나 또는 밀가루에 일부 다른 곡물원료를 첨가한 밀가루 혼합케이크가 대부분이었다. 이와 같이 밀가루를 상기 제품 제조시 사용하는 이유는 밀에 함유한 단백질(protein)중 프롤라민의 글리아딘과 글루텔린의 글루테린 성분이 케이크 제조시 글루텐(gluten)을 형성하여 부풀림을 주기 때문이었다.Conventional milk cookies, namely, biscuits using sweet flour, are wheat flour, wheat cake, wheat bakery, etc., mostly wheat flour mixed cake using only 100% of the flour or some other grain material added to the flour. The reason why the flour is used in the production of the product is that the glycadine and the gluterin components of the prolamin among the proteins contained in the wheat swell by forming gluten during cake production. .
쌀에는 약 7%수준의 단백질이 함유되어 있으나, 상기 밀에 존재하는 글루텐이 아닌 글루테닌(glutenin)이 대부분이어서 밀가루를 사용한 케이크와 같이 부풀림이 발생하지 않기 때문에 케이크 제조에 사용하지 못하거나 사용하더라도 쌀가루에 소맥분을 혼합하여 케이크를 제조하였다. 하지만, 이와 같은 케이크는 결국 쌀케이크라고 할 수 없고 밀가루 혼합 쌀케이크라고 밖에 부를 수 없었다.Although rice contains about 7% of protein, most of the non-glutenin glutenin in wheat does not cause swelling, such as cakes made with flour. A cake was prepared by mixing wheat flour in rice flour. However, such a cake could not be called a rice cake, but could only be called a flour mixed rice cake.
한편, 쌀가루만을 사용하여 유산균으로 전분을 호화시킨 후 호화된 쌀가루를 발효시켜 케이크, 쿠키 또는 구움과자(마들렌)를 제조하는 방법이 대한민국 특허등록 제10-0345185호에 개시되어 있다. 그러나, 이와 같이 하여 제조된 쌀케이크는 반죽의 점도를 높여 쌀케이크의 체적을 크게 하고 식감을 개선시키는 효과를 제공할 수 있을 뿐, 케이크 내부조직이 딱딱하고 부스러지기 쉬우며 쌀떡과 같은 경질의 씹는 맛이 있는 단점이 있었다.On the other hand, a method of preparing a cake, cookies or baked cookies (Madeleine) by gelatinizing starch with lactic acid bacteria using only rice flour and fermenting the luxurious rice flour is disclosed in Korean Patent Registration No. 10-0345185. However, the rice cake prepared in this way can increase the viscosity of the dough to increase the volume of the rice cake and provide an effect of improving the texture, and the internal structure of the cake is hard, brittle, and hard to chew such as rice cake. There was a drawback of taste.
최근에는 이를 개량하여 쌀가루에 밀가루에서 추출한 활성글루텐을 첨가하거나 밀로부터 추출한 글루텐을 첨가하여 쌀빵이나 쌀케이크를 제조하고자 하는 시도들이 있었으나, 과도한 글루텐 첨가에 의하여 쌀케이크의 풍미(風味)가 나지 않고 글루텐 단백의 과도한 섭취에 의한 유전적 알러지(genetic allergy) 발생 및 글루텐 단백에 의한 셀리악병(celiac desease) 발생 등 건강관리의 문제도 종종 발생되는 예가 있었다.Recently, there have been attempts to manufacture rice bread or rice cake by adding active gluten extracted from wheat flour to rice flour or gluten extracted from wheat, but gluten-free flavor of rice cake is not caused by excessive gluten addition. Health care problems such as genetic allergy caused by excessive intake of protein and celiac desease caused by gluten protein were often caused.
또한, 밀가루빵이나 밀가루케이크류의 제조시에는 설탕과 버터 등 당 물질과 지방성분을 과량 사용하지 않으면 풍미가 무미건조하여 동서양을 막론하고 밀케이크류 제조시 과잉의 당과 지방이 첨가되어 건강관리에 심각한 문제가 되어 왔다.In addition, in the manufacture of wheat bread or flour cakes, if the sugar and fat components such as sugar and butter are not used excessively, the flavor will be dry and the sugars and fats in the East and West will be added. It has been a serious problem.
이와 같은, 밀가루 케이크류는 인체의 건강관리문제 이외에도 건강웰빙식품으로서 살펴 볼 때 개선의 필요가 있어 왔으며 그 대안으로 쌀을 이용한 식품제조산업은 매우 시의적절할 뿐 아니라 현재 대한민국에 있어서 쌀소비량에 비하여 생산량이 남아돌기 때문에 더욱 심각한 농촌사회문제로 대두되어 왔다.As such, flour cakes have been in need of improvement in terms of health well-being foods as well as human health problems. As an alternative, the food manufacturing industry using rice is not only timely, but also compared to rice consumption in Korea. As production remains, it has become a more serious rural social problem.
따라서, 설탕 등 당료물질과 지방의 함량을 현저하게 낮추고 식품첨가물인 활성글루텐 및 글루텐으로 발생되는 질병 또는 질환으로부터 안전한 신규한 쌀쿠키의 필요성이 요구된다.
Therefore, there is a need for a novel rice cookie that significantly lowers the content of sugars and sugars such as sugar and is safe from diseases or disorders caused by food gluten and active gluten.
본 명세서 전체에 걸쳐 다수의 논문 및 특허문헌이 참조되고 그 인용이 표시되어 있다. 인용된 논문 및 특허문헌의 개시 내용은 그 전체로서 본 명세서에 참조로 삽입되어 본 발명이 속하는 기술 분야의 수준 및 본 발명의 내용이 보다 명확하게 설명된다.
Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.
본 발명자들은 열량이 낮고 식품첨가물인 활성글루텐 및 글루텐으로 인한 질병 또는 질환으로부터 안전한 신규한 쌀쿠키 제조용 조성물을 개발하고자 예의 노력하였다. 그 결과, 박력분의 첨가없이도 쌀가루, 버터, 달걀, 당류, 우유 및 생크림을 최적의 비율로 혼합함으로써 박력분이 첨가된 쌀쿠키와 동일한 부피를 가진 쌀쿠키를 제조 할 수 있으며, 관능성면에 있어서도 밀가루쿠키와 비교하여 우수한 맛을 가질 수 있음을 규명함으로써, 본 발명을 완성하게 되었다.The present inventors earnestly tried to develop a novel rice cookie composition for producing low-calorie food additives and active foods that are safe from diseases or disorders caused by gluten. As a result, by mixing rice flour, butter, eggs, sugars, milk, and fresh cream in an optimal ratio without adding a force component, a rice cookie with the same volume as a rice cookie added with a force component can be prepared. The present invention has been completed by clarifying that it can have an excellent taste in comparison with.
따라서, 본 발명의 목적은 글루텐 무첨가 쌀쿠키 제조용 조성물을 제공하는데 있다.Accordingly, an object of the present invention is to provide a composition for preparing gluten-free rice cookies.
본 발명의 다른 목적은 글루텐 무첨가 쌀쿠키를 제공하는데 있다.Another object of the present invention is to provide a gluten-free rice cookie.
본 발명의 또 다른 목적은 글루텐 무첨가 쌀쿠키 제조 방법을 제공하는데 있다.
Still another object of the present invention is to provide a method for preparing gluten-free rice cookies.
본 발명의 다른 목적 및 이점은 하기의 발명의 상세한 설명, 청구범위 및 도면에 의해 보다 명확하게 된다.
Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.
본 발명의 또 다른 양태에 따르면, 쌀가루 200중량부, 버터 5-80중량부, 달걀 5-70중량부, 당류 5-60중량부, 우유 5-40중량부 및 생크림 0.5-15중량부 및 아몬드 분말 1-30중량부를 포함하는 것을 특징으로 하는 글루텐 무첨가 쌀쿠키 제조용 조성물을 제공한다.
According to another aspect of the invention, 200 parts by weight of rice flour, 5-80 parts by weight of butter, 5-70 parts by weight of eggs, 5-60 parts by weight of sugar, 5-40 parts by weight of milk and 0.5-15 parts by weight of fresh cream and almonds It provides a composition for producing gluten-free rice cookies comprising a powder 1-30 parts by weight.
본 발명자들은 열량이 낮고 활성글루텐 및 글루텐으로 인한 질병 또는 질환으로부터 안전한 신규한 쌀쿠키 제조용 조성물을 개발하고자 예의 노력하였으며, 그 결과, 박력분의 첨가없이도 쌀가루, 버터, 달걀, 당류, 우유 및 생크림을 최적의 비율로 혼합함으로써 박력분이 첨가된 쌀케이크와 동일한 부피를 가진 쌀케이크를 제조 할 수 있으며, 관능성면에 있어서도 밀가루 케이크와 비교하여 우수한 맛을 가질 수 있음을 규명하였다.The present inventors have made diligent efforts to develop a novel rice cookie composition for producing low-calorie, safe gluten-free and safe from diseases or disorders caused by gluten, and as a result, it is possible to optimize rice flour, butter, eggs, sugars, milk and fresh cream without adding force. By mixing in the ratio of the rice cake with the same volume as the rice cake to which the addition of the force component can be prepared, it was also found that it can have a superior taste compared to the flour cake in terms of functionality.
밀가루를 원료로 하는 케이크류, 구움과자류와 쿠키류등과 같은 과자류는 밀가루 자체가 글루텐을 함유하고 있으므로 별 문제가 없으나, 쌀가루를 원료로 하는 경우에는 글루텐이 없으므로 쌀가루 특성상 상기 밀가루 케이크류 조성물의 원료와 그 배합비가 달라질 수 밖에 없고 제조공정 역시 밀가루제품 제조공정과 달라져야 한다.Confectionery such as cakes, baked cookies and cookies, which are made from flour, does not have any problem because the flour itself contains gluten. However, when the flour is used as rice, there is no gluten. The blending ratio must be different and the manufacturing process must be different from the flour manufacturing process.
본 발명자들은 쌀가루 특성을 연구하여 쌀가루를 재료로 하는 쌀베이커리제품을 제조할 때 레시피를 과학적으로 접근하고 이를 확정한 다음, 다시 쌀베이커리제품의 제조공정을 식품가공학적으로 접근하여 실험하고 그 결과를 확정하였다.The present inventors have scientifically approached and confirmed the recipe when manufacturing rice bakery products made of rice flour by studying the characteristics of rice flour, and then experimented with food engineering to examine the manufacturing process of rice bakery products and confirmed the results. It was.
본 발명자들이 쌀가루를 원료로 하는 베이커리제품을 완성하기 위하여 적절한 재료들의 선택, 그의 배합비 즉 레시피와 상기 재료 조성에 따른 공정 순서를 확정함에 있어서 특히 다음과 같은 점들이 밀가루제품과 비교하여 확인되었다. In the present inventors, in order to complete a bakery product made from rice flour as a raw material, and to determine the formulation ratio, that is, the recipe and the process sequence according to the composition of the ingredients, the following points were confirmed in comparison with the flour product.
첫째, 쌀가루를 원료로 하는 쌀베이커리 제품의 제조에는 아밀로오스와 아밀로펙틴으로 구성된 전분함량이 약 80%수준이므로 완전히 호화되기 위해서 물(H2O), 우유와 같은 액체 재료의 첨가량이 증가되어야 한다.First, since the starch content of amylose and amylopectin is about 80% in the manufacture of rice bakery products made from rice flour, the amount of water (H 2 O) and liquid ingredients such as milk must be increased in order to be fully gelatinized.
둘째, 쌀가루는 그 특성상 수분의 흡수 속도가 늦으므로 그 균일한 흡수를 위해 휴지시간을 길게 잡아야 한다.Second, since rice powder has a slow rate of absorption of water, it should take a long rest time for its uniform absorption.
셋째, 쌀가루는 그 특성상 및 밀가루보다 당도가 높을 뿐만 아니라, 전분함량이 약 80%수준이어서 물과 반죽할 때 설탕이 균일하게 퍼지기가 어렵고 글루텐과 결합되지 않아 자유로운 상태로 뭉쳐 있을 수 있어 더 달게 느껴지며, 반죽성을 떨어뜨리므로 설탕, 물엿 등 당료첨가량을 20-50% 줄여야 한다.Third, rice flour has higher sugar content than wheat flour due to its characteristics, and its starch content is about 80%, so sugar is hard to spread evenly when kneaded with water. As it lowers the dough property, the sugar addition amount such as sugar and starch syrup should be reduced by 20-50%.
넷째, 쌀가루는 글루텐과 같은 단백질이 없어 지방과 결합할 수 있는 물질이 적어 반죽물을 굽는 과정에서 지방이 녹아 유지될 수 있으므로, 동물성 지방인 버터의 첨가량을 줄여야 한다.Fourth, rice flour does not have a protein such as gluten, so there is little substance that can be combined with fat, so that fat can be dissolved during baking, and the amount of butter, which is animal fat, should be reduced.
본 발명을 표현하면서 사용하는 표현 “쌀쿠키 제조용 조성물”은 구성성분을 일정한 비율로 구성된 반죽물, 고형물 또는 분말제형을 의미한다. 예컨대, 최적의 특정비율로 구성성분이 혼합된 쌀쿠키 제조용 반죽물을 의미한다.The expression "composition for producing rice cookies" used while expressing the present invention means a dough, solid or powder formulation composed of a certain ratio of the components. For example, it means a dough for preparing rice cookies in which the ingredients are mixed at an optimum specific ratio.
본 발명의 명세서에서 용어 “글루텐(gluten)”은 밀 또는 보리 등에 들어 있는 천연 단백질의 혼합물을 의미하며, 밀가루 반죽을 부풀게 하는 끈끈한 물질로 밀가루에 물을 넣고 반죽하면 생긴다. 또한, 용어 “활성글루텐”이란 활성글루텐이란 밀단백질 중 글리아딘과 글루테닌이 서로 결합하여 생긴 단백질을 의미하며, 점성과 탄성이 풍부해서 발효시 배출되는 탄산가스를 보유하는 능력이 있어서 제품에 부피감을 준다.As used herein, the term “gluten” refers to a mixture of natural protein contained in wheat or barley, and is caused by kneading water with flour as a sticky substance that swells the dough. In addition, the term “active gluten” refers to a protein formed by combining gliadin and glutenine in wheat protein, and is rich in viscosity and elasticity, and thus has the ability to retain carbon dioxide emitted during fermentation. Gives a sense of volume.
본 발명의 조성물을 표현하면서 사용하는 용어 “글루텐 무첨가”는 글루텐을 전혀 포함하지 않는 것(0 중량%)을 의미하며, “무함량” 또는 “미함량”이라는 용어와 혼용되어 사용된다.The term "gluten free" used in expressing the composition of the present invention means that it contains no gluten (0% by weight) and is used interchangeably with the term "free" or "free".
본 발명은 글루텐을 전혀 함유하지 않는 쌀쿠키를 제조하는 이용되는 조성물로서, 인체에서 글루텐 섭취로 인한 소화불량, 알러지 및 셀리악병과 같은 질환 또는 질병을 유발시지 않는 효과를 발휘한다.The present invention is a composition used for producing a rice cookie that does not contain any gluten, and has an effect of not causing diseases or diseases such as indigestion, allergy and celiac disease due to gluten intake in the human body.
본 발명은 글루텐을 포함하고 있지 않는 쌀가루를 이용하는 것이 특징이다.The present invention is characterized by using rice flour that does not contain gluten.
즉, 본 발명에서 이용하는 쌀가루는 종래 쌀제품에 이용되는 일반적인 쌀가루(고온 건조시킨)가 아닌, 수침ㆍ건조한 쌀을 제분한 후(제거) 저온 건조시킨 쌀가루 또는 수침한 쌀을 제분한 후 제분된 쌀가루를 저온 건조시킨 쌀가루로서 열에 의한 손상으로부터 전분입자를 보호함으로써 글루텐을 포함하지 않더라도 다른 첨가 성분들과 균일하게 혼합할 수 있을 뿐 만 아니라 호화에 필요한 최적의 수분을 흡수하기 쉬운 쌀가루이다.In other words, the rice powder used in the present invention is not the general rice powder (high temperature dried) used in conventional rice products, but milled (removed) the immersed and dried rice (removed) and then milled the low temperature dried rice powder or immersed rice and milled rice powder. It is a low-temperature dried rice flour that protects starch particles from heat damage, so that they can be mixed uniformly with other additives even if they do not contain gluten, and they are easy to absorb the optimum moisture required for gelatinization.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 이용하는 쌀가루는 2-15시간 수침시킨 후 5-35℃에서 저온 건조시킨 쌀을 제분한 쌀가루 또는 2-15시간 수침시킨 후 제분된 쌀가루를 5-35℃에서 저온 건조시킨 쌀가루이며, 보다 바람직하게는 2-15시간 수침시킨 후 5-35℃에서 저온 건조시킨 쌀을 제분한 쌀가루이다.According to a preferred embodiment of the present invention, the rice flour used in the present invention is milled rice flour milled 2-5 hours, and then milled the rice powder low temperature dried at 5-35 ℃ or 2-15 hours milled rice flour 5-35 It is rice powder dried at low temperature at ℃, more preferably rice flour milled from rice dried at 5-35 ℃ after immersion for 2-15 hours.
바람직하게는, 본 발명에서 이용하는 쌀가루로 제분하기 전에 쌀을 수침시키는 경우 수침시키는 시간은 3-12시간이며, 보다 바람직하게는 4-12시간이고, 보다 더 바람직하게는 6-10시간이고, 가장 바람직하게는 7-9시간이다.Preferably, when immersing the rice before milling with the rice flour used in the present invention, the immersion time is 3-12 hours, more preferably 4-12 hours, even more preferably 6-10 hours, most Preferably it is 7-9 hours.
바람직하게는, 본 발명에서 이용하는 쌀 및 쌀가루를 저온 건조시키는 경우 온도는 10-34℃이며, 보다 바람직하게는 20-33℃이고, 보다 더 바람직하게는 25-32℃이며, 가장 바람직하게는 29-31 ℃이다.Preferably, the low temperature drying of the rice and rice flour used in the present invention, the temperature is 10-34 ℃, more preferably 20-33 ℃, even more preferably 25-32 ℃, most preferably 29 -31 ° C.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 이용하는 쌀가루의 수분 함량은 5-20%이며, 보다 바람직하게는 7-18%이고, 보다 더 바람직하게는 9-16%이며, 가장 바람직하게는 11-14%이다.According to a preferred embodiment of the present invention, the water content of the rice flour used in the present invention is 5-20%, more preferably 7-18%, even more preferably 9-16%, most preferably 11 -14%.
쌀가루 수분함량은 수분측량기(Precisa 310M, switzerland)를 사용하여 측정이 가능하다.Rice flour moisture content can be measured using a moisture meter (Precisa 310M, switzerland).
본 발명자들은 쌀가루로 베이커리제품을 제조할 때 쌀가루의 입경크기에 있어 입경크기가 작을수록 좋은 것이 아니라, 물을 사용하여 반죽물을 성형한 후 휴지기간 동안 물의 퍼짐성이 가장 바람직한 입자크기를 선택하였다. 상기와 같은 특성을 고려할 때, 쌀가루의 입자크기는 쌀의 수침공정 및 건조 후 제분하여 120-160 메쉬(mesh) 체를 통과한 쌀가루가 쌀쿠키의 풍미, 조직감 및 부피에서 가장 바람직한 것을 확인하였다.The inventors of the present invention selected the particle size of the rice flour with the most favorable spreadability of water during the rest period after molding the dough using water, rather than having a smaller particle size in the particle size of the rice flour. In consideration of the above characteristics, the grain size of the rice flour was confirmed that the rice flour passed through the 120-160 mesh sieve by milling after immersion process and drying of the rice is the most preferable in the flavor, texture and volume of the rice cookie.
본 발명의 바람직한 구현예에 따르면, 본 발명이 이용하는 쌀가루의 크기는 50-200 ㎛이며, 보다 바람직하게는 60-150 ㎛이고, 가장 바람직하게는 70-130 ㎛이다.According to a preferred embodiment of the present invention, the size of the rice flour used by the present invention is 50-200 μm, more preferably 60-150 μm, most preferably 70-130 μm.
본 발명에서 이용하는 쌀가루는 아밀로스 함량이나 백미, 현미, 고미, 싸라기, 유색미, 발아미 등 쌀의 품종이나 도정도에 관계없이 사용할 수 있다.Rice flour used in the present invention can be used irrespective of the type and degree of rice, such as amylose content, white rice, brown rice, gourd, crumb, colored rice, germinated rice.
본 발명의 바람직한 구현예에 따르면, 본 발명이 이용하는 쌀가루는 찹쌀, 멥쌀, 현미, 발아현미 및 흑미로부터 이루어진 군으로부터 선택된 하나이상의 쌀가루이며, 보다 바람직하게는 찹쌀, 멥쌀 및 현미로부터 이루어진 군으로부터 선택된 하나 이상의 쌀가루이고, 보다 더 바람직하게는 멥쌀 또는 현미이며, 가장 바람직하게는 멥쌀이다.According to a preferred embodiment of the present invention, the rice flour used by the present invention is one or more rice flour selected from the group consisting of glutinous rice, non-glutinous rice, brown rice, germinated brown rice and black rice, more preferably one selected from the group consisting of glutinous rice, non-rice and brown rice The above is rice flour, still more preferably non-glutinous rice or brown rice, most preferably non-glutinous rice.
본 발명의 조성물은 최적의 쌀가루 함량비를 포함으로써, 글루텐을 첨가하지 않더라도 다른 첨가 성분들과 균일하게 혼합할 수 있다.The composition of the present invention comprises an optimal ratio of rice flour content, even if gluten is not added can be mixed uniformly with other additives.
삭제delete
본 발명의 조성물은 최소의 양의 버터 함량비를 포함으로써, 섭취시 열량이 낮고 동물성지방의 섭취로 인한 질환 또는 질병을 예방할 수 있는 건강웰빙 쌀쿠키를 제조할 수 있는 조성물이다.The composition of the present invention comprises a minimum amount of butter content, it is a composition that can produce a healthy well-being rice cookie that can be low calorie upon ingestion and can prevent diseases or diseases caused by the intake of animal fat.
본 발명의 바람직한 구현예에 따르면, 본 발명의 쌀쿠키 제조용 조성물에 포함된 버터의 함량비는 버터 10-70중량부이며, 보다 바람직하게는 20-60중량부이고, 보다 더 바람직하게는 30-55중량부이며, 가장 바람직하게는 40-50중량부이다.According to a preferred embodiment of the present invention, the content ratio of the butter contained in the composition for producing a rice cookie of the present invention is 10-70 parts by weight of butter, more preferably 20-60 parts by weight, even more preferably 30- 55 parts by weight, most preferably 40-50 parts by weight.
본 발명의 조성물은 최적의 달걀 함량비를 포함으로써, 다른 첨가 성분들과 균일하게 혼합할 수 있다.The composition of the present invention can be mixed uniformly with other additive ingredients by including an optimal egg content ratio.
본 발명의 바람직한 구현예 따르면, 본 발명의 쌀쿠키 제조용 조성물에 포함된 달걀의 함량비는 10-60중량부, 보다 바람직하게는 20-50중량부, 보다 더 바람직하게는 30-45중량부, 가장 바람직하게는 35-40중량부이다.According to a preferred embodiment of the present invention, the content ratio of the egg contained in the composition for producing a rice cookie of the present invention is 10-60 parts by weight, more preferably 20-50 parts by weight, even more preferably 30-45 parts by weight, Most preferably 35-40 parts by weight.
본 발명에서 이용하는 당류는 식품 제조에 이용될 수 있는 단맛을 나타내는 물질 또는 성분이라면 제한없이 이용이 가능하다.The sugars used in the present invention can be used without limitation as long as the substance or ingredient exhibits a sweet taste that can be used in food production.
본 발명의 바람직한 구현예에 따르면, 본 발명이 이용하는 당류는 꿀, 설탕, 과당, 포도당, 물엿, 유당, 솔비톨, 말티톨, 락티톨, 이소말트 및 자일리톨로 이루어진 군으로부터 선택된 하나 이상의 당류이며, 보다 바람직하게는 꿀, 설탕, 과당, 포도당, 물엿, 유당, 솔비톨 및 자일리톨로 이루어진 군으로부터 선택된 하나 이상의 당류이고, 보다 더 바람직하게는 꿀, 설탕, 포도당, 물엿 및 유당으로 이루어진 군으로부터 선택된 하나 이상의 당류이며, 가장 바람직하게는 설탕 또는 물엿이다.According to a preferred embodiment of the present invention, the sugar used by the present invention is at least one sugar selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol, more preferably Preferably at least one sugar selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol and xylitol, and more preferably at least one sugar selected from the group consisting of honey, sugar, glucose, syrup and lactose. Most preferably sugar or starch syrup.
또한, 본 발명의 조성물은 최소의 당분을 포함함으로써, 제조비용 절감 뿐 만 아니라 과량의 당섭취로 인한 질환 및 질병을 예방할 수 있는 효과를 발휘한다.In addition, the composition of the present invention, by including a minimum of sugar, not only reduces the manufacturing cost but also exhibits the effect of preventing diseases and diseases due to excessive sugar intake.
본 발명의 바람직한 구현예에 따르면, 본 발명 쌀쿠키 제조용 조성물에 포함된 당류의 함량비는 10-50중량부이며, 보다 바람직하게는 15-40중량부이고, 보다 더 바람직하게는 20-35중량부이며, 가장 바람직하게는 25-30중량부이다.According to a preferred embodiment of the present invention, the content ratio of the sugars contained in the composition for producing rice cookies of the present invention is 10-50 parts by weight, more preferably 15-40 parts by weight, even more preferably 20-35 weight Parts, most preferably 25-30 parts by weight.
본 발명은 반죽의 되기를 조절하기 위하여 최적의 양의 우유를 포함한다.The present invention includes the optimum amount of milk to control the consistency of the dough.
본 발명의 바람직한 구현예에 따르면, 본 발명 쌀쿠키 제조용 조성물에 포함된 우유의 함량비는 8-30중량부이며, 보다 바람직하게는 10-20중량부이고, 보다 더 바람직하게는 10-15중량부이며, 가장 바람직하게는 12-14중량부이다.According to a preferred embodiment of the present invention, the content ratio of the milk contained in the composition for producing rice cookies of the present invention is 8-30 parts by weight, more preferably 10-20 parts by weight, even more preferably 10-15 parts by weight. Parts, most preferably 12-14 parts by weight.
본 발명은 쌀쿠키의 부드러운 질감 및 맛을 발휘하기 위하여 최적의 양의 생크림을 포함한다.The present invention includes an optimal amount of fresh cream in order to exhibit the soft texture and taste of rice cookies.
본 발명의 바람직한 구현예에 따르면, 본 발명 쌀쿠키 제조용 조성물에 포함된 생크림의 함량비는 1-12중량부이며, 보다 바람직하게는 2-10중량부이고, 보다 더 바람직하게는 3-8중량부이며, 가장 바람직하게는 4-6중량부이다.According to a preferred embodiment of the present invention, the content ratio of the fresh cream contained in the composition for producing rice cookies of the present invention is 1-12 parts by weight, more preferably 2-10 parts by weight, even more preferably 3-8 parts by weight. Parts, most preferably 4-6 parts by weight.
본 발명은 스틱쿠키, 초코스틱쿠키, 쌀전병 또는 쌀만주와 같은 다양한 종류의 쿠키류를 제조하는 주재료로 이용될 수 있으며, 상기와 같은 다양한 종류의 쌀쿠키류를 제조하기 위하여 당업계에 알려진 첨가물을 추가적으로 포함할 수 있다.The present invention can be used as a main material for manufacturing various types of cookies, such as stick cookies, chocolate stick cookies, rice cakes or rice manju, and additionally known additives in the art to manufacture various types of rice cookies as described above. It may include.
본 발명의 바람직한 구현예에 따르면, 본 발명에서의 쌀쿠키는 스틱쿠키, 초코스틱쿠키, 유자 쉘쿠키, 댓잎쌀쿠키, 고구마 모자이크 쌀쿠키, 시나몬 쌀쿠키, 쌀마블쿠키, 티라미수 쌀쿠키, 쌀호두쿠키, 크랜베리 쌀쿠키, 댓잎 죽순튀일, 쌀전병 또는 쌀만주를 포함한다.According to a preferred embodiment of the present invention, the rice cookie in the present invention is a stick cookie, chocolate stick cookie, citron shell cookie, bamboo leaf rice cookie, sweet potato mosaic rice cookie, cinnamon rice cookie, rice marble cookie, tiramisu rice cookie, rice walnut Cookies, cranberry rice cookies, bamboo shoots with bamboo leaves, rice cakes or rice dumplings.
본 발명의 이용하여 쿠키를 제조하는 경우 아몬드분말을 추가적으로 포함할 수 있다.When preparing a cookie using the present invention may further include almond powder.
본 발명의 바람직한 구현예에 따르면, 본 발명에서의 조성물은 1-30중량부 아몬드분말을 추가적으로 포함하며, 보다 바람직하게는 3-20중량부 아몬드분말을 추가적으로 포함하고, 보다 더 바람직하게는 5-10중량부 아몬드분말을 추가적으로 포함하며, 가장 바람직하게는 7-9중량부 아몬드분말을 추가적으로 포함한다.
According to a preferred embodiment of the present invention, the composition in the present invention further comprises 1-30 parts by weight of almond powder, more preferably 3-20 parts by weight of almond powder, even more preferably 5- 10 parts by weight of almond powder is additionally included, and most preferably 7-9 parts by weight of almond powder.
본 발명의 다른 양태에 따르면, 쌀가루 200중량부, 버터 5-80중량부, 달걀 5-70중량부, 당류 5-60중량부, 우유 5-40중량부 및 생크림 0.5-15중량부 및 아몬드 분말 1-30중량부를 포함하는 것을 특징으로 하는 글루텐 무첨가 쌀쿠키를 제공한다.According to another embodiment of the present invention, 200 parts by weight of rice flour, 5-80 parts by weight of butter, 5-70 parts by weight of eggs, 5-60 parts by weight of sugar, 5-40 parts by weight of milk and 0.5-15 parts by weight of fresh cream and almond powder It provides a gluten-free rice cookie comprising 1-30 parts by weight.
본 발명은 상기 글루텐 무첨가 쌀쿠키 제조용 조성물을 이용하여 제조된 쌀쿠키이므로, 이 둘 사이에 공통된 내용은 본 명세서의 과도한 복잡성을 피하기 위하여, 그 기재를 생략한다.
Since the present invention is a rice cookie prepared using the composition for preparing a gluten-free rice cookie, the contents in common between the two are omitted in order to avoid excessive complexity of the present specification.
본 발명의 또 다른 양태에 따르면, 본 발명은 다음 단계를 포함하는 글루텐 무첨가 쌀쿠키 제조방법을 제공한다:According to another aspect of the present invention, the present invention provides a method of preparing a gluten-free rice cookie comprising the following steps:
(a) 버터 5-80중량부 및 당류 5-60중량부를 혼합하여 크림화시키는 단계;(a) mixing and creaming 5-80 parts by weight of butter and 5-60 parts by weight of sugar;
(b) 상기 크림화된 혼합물에 쌀가루 200중량부, 달걀 5-70중량부, 우유 5-40중량부 및 생크림 0.5-15중량부 및 아몬드 분말 1-30중량부를 혼합하여 반죽하는 단계;(b) 200 parts by weight of rice flour, 5-70 parts by weight of eggs in the creamed mixture, Kneading 5-40 parts by weight of milk and 0.5-15 parts by weight of fresh cream and 1-30 parts by weight of almond powder;
(c) 상기 단계 (b)에 의하여 반죽된 혼합 반죽물에 120-220℃ 열로 가열하여 글루텐 무첨가 쌀쿠키를 제조하는 단계.(C) step of heating the mixture dough kneaded by the step (b) to 120-220 ℃ heat to prepare a gluten-free rice cookie.
본 발명에서 단계 (b)는 단계 (a)에 의하여 크림화시킨 버터 및 당류를 포함하는 혼합물에 쌀가루와 달걀을 첨가한 후 가볍게 혼합하여 반죽 혼합물을 제조한다.In the present invention, step (b) adds rice flour and eggs to the mixture containing butter and sugar creamed by step (a) and then gently mixes to prepare a dough mixture.
제조된 반죽 혼합물에 5-40중량부 우유를 첨가하여 되기를 조절한 후 생크림을 첨가하여 최종 반죽 혼합물을 완성시킨다.5-40 parts by weight of milk is added to the prepared dough mixture, and then the fresh cream is added to complete the final dough mixture.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 상기 단계 (b)는 쌀가루가 혼합물을 균일하게 흡수할 수 있도록 단계 (a)에 의하여 제조된 반죽 혼합물에 쌀가루를 혼합시킨 후 15-30℃에서 5-50분 휴지시키는 단계를 추가적으로 포함한다.According to a preferred embodiment of the present invention, the step (b) in the present invention after mixing the rice flour in the dough mixture prepared by step (a) so that the rice powder can absorb the mixture uniformly at 15-30 ℃ 5 A further -50 minutes rest.
보다 바람직하게는, 본 발명에서 상기 단계 (b)는 쌀가루가 혼합물을 균일하게 흡수할 수 있도록 단계 (a)에 의하여 제조된 반북 혼합물에 쌀가루를 혼합시킨 후 15-30℃에서 10-30분 휴지시키는 단계, 보다 더 바람직하게는 단계 (a)에 의하여 제조된 반북 혼합물에 쌀가루를 혼합시킨 후 15-30℃에서 15-25분 휴지시키는 단계, 가장 바람직하게는15-30℃에서 18-22분 휴지시키는 단계를 추가적으로 포함한다.More preferably, the step (b) in the present invention is 10-30 minutes rest at 15-30 ℃ after mixing the rice flour to the Banbuk mixture prepared by step (a) so that the rice powder can absorb the mixture uniformly Mixing the rice flour to the Banbuk mixture prepared by step (a), and more preferably to 15-25 minutes at 15-30 ℃, most preferably 18-22 minutes at 15-30 ℃ Further comprising the step of resting.
본 발명에서의 단계 (c)는 단계 (b)에 의하여 형성 또는 제조된 최종 반죽물(즉, 달걀, 당류, 식염, 쌀가루, 곡물발효주 및 식물성 식용유가 포함된 반죽물)을 미리 120-220℃로 예열시킨 오븐에 10-20분 동안 실시된다.In step (c) of the present invention, the final dough formed or prepared by step (b) (ie, dough containing egg, sugar, salt, rice flour, fermented wine and vegetable cooking oil) is 120-220 ° C. in advance. The oven is preheated to an oven for 10-20 minutes.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 단계 (c)에서의 가열 온도는 130-190℃이며, 보다 바람직하게는 150-180℃이다.According to a preferred embodiment of the present invention, the heating temperature in step (c) in the present invention is 130-190 ° C, more preferably 150-180 ° C.
또한, 본 발명에서 단계 (c)에서의 혼합 반죽물에 열을 가하는 단계는 혼합 반죽물을 기준으로 위와 아래를 다른 온도로 가열하여 실시되는 것이 바람직하다.In addition, in the present invention, the step of applying heat to the mixed dough in step (c) is preferably carried out by heating the top and bottom to a different temperature based on the mixed dough.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 단계 (c)에서의 혼합 반죽물에 열을 가하는 단계는 혼합 반죽물에 있어서 위의 가열 온도를 150-210℃로 하고 아래의 가열 온도를 100-200℃로 하여 실시되며, 보다 바람직하게는 위의 가열 온도를 165-205℃로 하고 아래의 가열 온도를 130-190℃로 하여 실시되고, 보다 더 바람직하게는 위의 가열 온도를 180-200℃로 하고 아래의 가열 온도를 150-180℃로 하여 실시되며, 가장 바람직하게는 위의 가열 온도를 185-195℃로 하고 아래의 가열 온도를 160-170℃로 하여 실시된다.According to a preferred embodiment of the present invention, in the present invention, the step of applying heat to the mixed dough in step (c) is the above heating temperature in the mixing dough is 150-210 ℃ and the heating temperature below 100- It is carried out at 200 ℃, more preferably the heating temperature of the above 165-205 ℃ and the lower heating temperature of 130-190 ℃, even more preferably the heating temperature of the above 180-200 ℃ It is carried out by setting the heating temperature below to 150-180 ° C, and most preferably the heating temperature above 185-195 ° C and the heating temperature below 160-170 ° C.
본 발명은 상기 글루텐 무첨가 쌀쿠키 제조용 조성물을 제조하는 방법과 동일한 제조 방법을 포함하고 제조된 글루텐 무첨가 쌀쿠키 제조용 조성물에 열을 가하여 쌀쿠키를 제조하는 방법임으로, 이 둘 사이에 공통된 내용은 본 명세서의 과도한 복잡성을 피하기 위하여, 그 기재를 생략한다.
The present invention includes the same manufacturing method as the method for producing a composition for preparing gluten-free rice cookie, and is a method for preparing rice cookies by applying heat to the prepared composition for preparing gluten-free rice cookie, the contents of which are common between the two specifications. In order to avoid excessive complexity, the description thereof is omitted.
본 발명의 특징 및 이점을 요약하면 다음과 같다:The features and advantages of the present invention are summarized as follows:
(ⅰ) 본 발명은 글루텐 무첨가 쌀쿠키 제조용 조성물, 쌀쿠키 및 이의 제조방법을 제공한다.(Iii) The present invention provides a composition for preparing gluten-free rice cookies, rice cookies and a method for producing the same.
(ⅱ) 본 발명은 밀가루쿠키에 비하여 관능효과가 우수할 뿐 아니라, 설탕 등 당료물질과 지방의 첨가량을 줄일 수가 있으므로 식품영양학적인 면에서도 웰빙건강대용 다이어트 쿠키로 우수한 효과를 발휘한다.(Ii) The present invention not only has excellent sensory effects compared to flour cookies, but also can reduce the amount of sugar substances and fats, such as sugar, and thus exhibits an excellent effect as a dietary cookie for well-being health in terms of food nutrition.
(ⅲ) 또한, 본 발명은 밀을 포함하고 있지 않으므로 밀알러지를 발생시키지 않을 뿐 만 아니라 서양의 셀리악병 환자나 아토피 환자에게 글루텐 무첨가식품으로 매우 유리하므로 웰빙 건강 식품산업 및 농산 가공식품 산업에 매우 유용하게 이용될 수 있다.
(Iii) In addition, since the present invention does not contain wheat, it does not generate wheat allergy and is very advantageous as a gluten-free food product for Western celiac disease patients or atopic patients. It can be usefully used.
도 1은 본 발명에 따라 제조된 쌀 초코 스틱쿠키를 나타내는 이미지이다.
도 2a 내지 도 2n는 본 발명의 기본조성물을 기초로 하여 제조된 백미유자 쉘쿠키, 댓잎 쌀쿠키, 백미 스틱쿠키, 모자이크 쌀쿠키, 시나몬 쌀쿠키, 쌀마블 쿠키, (별)모양쿠키, 티라미수 백미쿠키, 쌀호두 쿠키, 크랜베리 백미쿠키, 댓잎죽순튀일, 현미전병, 깨전병 및 백미만주를 각각 나타내는 이미지이다.1 is an image showing a rice chocolate stick cookie prepared according to the present invention.
2a to 2n is a white rice citron shell cookie, bamboo leaf rice cookie, white rice stick cookie, mosaic rice cookie, cinnamon rice cookie, rice marble cookies, (star) shaped cookies, tiramisu white rice prepared based on the basic composition of the present invention These images represent cookies, rice walnut cookies, cranberry white rice cookies, bamboo shoots, brown rice pancakes, sesame seeds and white rice wine.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
실시예Example
본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 “%“는 별도의 언급이 없는 경우, 고체/고체는 (중량/중량) %, 고체/액체는 (중량/부피) %, 그리고 액체/액체는 (부피/부피) %이다.
Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.
실시예 1: 쌀 초코스틱 쿠키 제조(1 x 10 cm 80개 분량)Example 1 Preparation of Rice Choco Stick Cookies (80 × 1 × 10 cm)
다음과 같은 방법으로 쌀쿠키를 제조하였다.Rice cookies were prepared in the following manner.
버터 150 g을 믹싱기에 넣어 부드럽게 풀어준 다음 설탕 100 g을 넣고 거품기로 균일하게 크림화하였다. 그 다음, 달걀 120 g을 넣어 혼합한 다음 체질한 400 g 쌀가루와 30 g 아몬드분말, 코코아 24 g을 넣고 가볍게 혼합하여 전체 반죽을 완성시켰다.150 g of butter was added to the mixer to loosen it, and then 100 g of sugar was added and creamed evenly with a foamer. Then, 120 g of eggs were mixed and mixed, followed by sieving 400 g of rice flour, 30 g of almond powder, and 24 g of cocoa, and mixing lightly to complete the whole dough.
전체 반죽물에 50 g 우유를 넣으면서 반죽의 되기를 조절하고 생크림 20 g을 넣어 두께 1 cm 크기로 일정하게 밀어 펴서 냉동실에 넣어 보관하고, 냉동고에서 냉동반죽의 겉면에 흰자와 설탕을 도포하고 가로 x 세로=1 cm x 10 cm로 재단하여 팬닝한 다음 미리 예열된 오븐에서 윗불 190℃, 아랫불 165℃에서 15분간 구워 쌀 스틱쿠키를 제조하였다(도 1). 구운 쿠키들은 4시간 정도 실온에서 냉각하여 상품화할 수 있으며 관능검사의 공시재료로 사용하였으며, 밀가루쿠키는 하기 표 1에 성분 함량으로 제조하였다.Add 50 g of milk to the whole dough to adjust the process of dough, add 20 g of fresh cream and keep it in the freezer by pushing it up to a size of 1 cm and store it in the freezer. In the freezer, apply white and sugar on the outside of the freeze dough. The pan was cut to = 1 cm × 10 cm and then baked in a preheated oven for 15 minutes at 190 ° C. in the upper flame and 165 ° C. in the oven to prepare a rice stick cookie (FIG. 1). Baked cookies can be commercialized by cooling at room temperature for about 4 hours and used as a test material of the sensory test, flour cookies were prepared in the ingredient content in Table 1 below.
비교예 1: 글루텐 무첨가 쌀쿠키와 밀가루쿠키의 관능평가Comparative Example 1: Sensory Evaluation of Gluten-Free Rice Cookies and Flour Cookies
상기 실시예 1의 쌀쿠키 제조용 조성물을 사용하여 동일한 방법에 따라 제조된 쌀쿠키와 비교예 1의 밀가루쿠키 제품과 향, 조직, 풍미 및 부피 등 이화학적 성질을 무작위로 추출한 관능검사요원 10명을 통하여 평가하였다.Using the composition for preparing the rice cookie of Example 1, the rice cookie prepared according to the same method and the flour cookie product of Comparative Example 1 and 10 sensory test agents randomly extracted physicochemical properties such as aroma, tissue, flavor and volume Evaluation was made through.
그 결과, 상기 실시예 1의 쌀쿠키 제조용 조성물을 사용하여 동일한 방법에 따라 제조된 쌀쿠키가 비교예1로 제조한 밀가루 구움과자 제품에 비하여 향, 조직 및 맛에 있어서 현저히 우수한 효과를 나타내었고 부피(비용적)에는 별반 차이가 없었다(표 2).As a result, the rice cookie prepared according to the same method using the composition for preparing the rice cookie of Example 1 showed a remarkably superior effect on the aroma, texture, and taste of the flour baked confectionery product prepared in Comparative Example 1. There was no significant difference in (cost) (Table 2).
구 분
division
(이취)incense
(Odor)
(초곡함, 폭신함)group
(Curly, fluffy)
(단맛, 기름진 맛)flavor
(Sweet, oily)
(모양, 색, 크기)Exterior
(Shape, color, size)
* 5점척도 평가법 적용 : 1점=아주 나쁨, 2점=나쁘다, 3점=보통, 4점=좋다, 5점=아주 좋음.
* 5 point scale evaluation method: 1 point = very bad, 2 points = bad, 3 points = normal, 4 points = good, 5 points = very good.
실시예 2: 글루텐이 무첨가된 다양한 쌀 쿠키 제조Example 2: Preparation of Gluten-Free Various Rice Cookies
상기 실시예1에 의하여 제조된 쌀쿠키의 반죽조성물을 응용하여 다양한 쌀쿠키를 제조하였다.Various rice cookies were prepared by applying the dough composition of the rice cookies prepared in Example 1.
상기 기본조성물(레시피)에 쇼트닝 50중량부와 유자청 40중량부를 더 첨가하여 백미유자 쉘쿠키(도 2a)를, 쇼트닝 50중량부와 댓잎가루 7중량부를 더 첨가하여 댓잎쌀쿠키(도 2b)를, 쇼트닝 40중량부를 버터 대신 첨가하여 백미스틱쿠키(도 2c)를, 자색고구마분말 12중량부를 더 추가하여 고구마 모자이크 쌀쿠키(도 2d)를, 계피가루 2중량부를 더 추가하여 시나몬 쌀쿠키(도 2e)를, 코코아분말 40중량부를 더 추가한 초코반죽을 이용한 쌀마블쿠키(도 2f)를, 생크림 50중량부를 더 추가하여 (별)모양쿠키(도 2g)를, 커피 5중량부, 깔루아 5중량부, 크림치즈 150중량부, 황설탕 10중량부를 혼합하여 티라미수크림을 샌드한 티라미수 백미쿠키(도 2h)를, 아몬드분말 150중량부, 설탕 50중량부, 호두반태를 반죽물에 토핑물로 사용하여 쌀호두쿠키(도 2i)를, 건조된 크랜베리를 토핑하여 크랜베리 백미쿠키(도 2j)를, 당절임한 죽순과 댓잎가루 및 검은깨 혼합물 100중량부를 더 첨가하여 댓잎, 죽순튀일(도 2k)을, 현미분말을 쌀가루를 대체하여 현미전병(도 2l)을, 검정깨 50중량부를 더 첨가하여 깨전병(도 2m)을, 1중량부에 해당하는 고운 팥앙금을 포함하여 백미만주(도 2n)을 각각 제조하였다.
Add 50 parts by weight of shortening and 40 parts by weight of citron blue to the basic composition (recipe) to add white rice citron shell cookie (FIG. 2a), and add 50 parts by weight of shortening and 7 parts by weight of bamboo leaf powder to add rice leaf cookie (FIG. 2b). In addition, 40 parts by weight of shortening was added to the white stick cookie (FIG. 2C), and 12 parts by weight of purple sweet potato powder were added to add sweet potato mosaic rice cookies (FIG. 2D) and 2 parts by weight of cinnamon powder to add cinnamon rice cookies (FIG. 2e), a rice marble cookie (Fig. 2f) using a chocolate dough added 40 parts by weight of cocoa powder, 50 parts by weight of fresh cream was added to (star) shaped cookies (Fig. 2g), coffee 5 parts by weight, Kalua 5 Tiramisu white rice cookie (FIG. 2h) sanded with tiramisu cream by mixing parts by weight, 150 parts by weight of cream cheese and 10 parts by weight of brown sugar, 150 parts by weight of almond powder, 50 parts by weight of sugar, and walnut half as a topping in the dough Using rice walnut cookies (FIG. 2i), dried cranberries Topping was added cranberry white rice cookie (Fig. 2j), 100 parts by weight of a mixture of pickled bamboo shoots, bamboo leaves and black sesame seeds, bamboo leaves, bamboo shoots (Fig. 2k), and brown rice powder to replace rice powder (Fig. 2l). ), 50 parts by weight of black sesame seeds were added to prepare sesame bottle (FIG. 2 m), and white sesame sake (FIG. 2 n) including fine red bean paste corresponding to 1 part by weight, respectively.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that such a specific technology is only a preferred embodiment, and the scope of the present invention is not limited thereto. Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.
Claims (17)
It includes 200 parts by weight of rice flour, 5-80 parts by weight of butter, 5-70 parts by weight of eggs, 5-60 parts by weight of sugar, 5-40 parts by weight of milk and 0.5-15 parts by weight of fresh cream and 1-30 parts by weight of almond powder Gluten-free additive-free rice cookie composition.
2. The rice flour according to claim 1, wherein the rice flour is milled for 2-15 hours and milled at 5-35 DEG C. for low temperature, or the milled rice powder at 5-35 DEG C for 2-15 hours. A composition for preparing gluten-free rice cookies, which is characterized in that.
2. The composition of claim 1, wherein the water content of the rice flour is 5-20%.
According to claim 1, wherein the gluten-free gluten-free rice cookie composition, characterized in that having a size of 50-200 ㎛.
The method of claim 1, wherein the rice flour gluten-free rice cookie composition, characterized in that at least one rice flour selected from the group consisting of glutinous rice, brown rice, brown rice, germinated brown rice and black rice.
The method of claim 1, wherein the sugar is at least one sugar selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol. Composition.
The cookie of claim 1, wherein the rice cookie comprises a stick cookie, a chocolate stick cookie, a citron shell cookie, a bamboo leaf rice cookie, a sweet potato mosaic rice cookie, a cinnamon rice cookie, a rice marble cookie, a tiramisu rice cookie, a rice walnut cookie, a cranberry rice cookie, A composition for preparing gluten-free rice cookies, characterized by bamboo shoots, rice cakes or rice wine.
It includes 200 parts by weight of rice flour, 5-80 parts by weight of butter, 5-70 parts by weight of eggs, 5-60 parts by weight of sugar, 5-40 parts by weight of milk and 0.5-15 parts by weight of fresh cream and 1-30 parts by weight of almond powder Gluten-free rice cookies featuring.
[Claim 10] The cookie of claim 8, wherein the rice cookie comprises a stick cookie, a chocolate stick cookie, a citron shell cookie, a bamboo leaf rice cookie, a sweet potato mosaic rice cookie, a cinnamon rice cookie, a rice marble cookie, a tiramisu rice cookie, a rice walnut cookie, a cranberry rice cookie, Gluten-free rice cookies characterized by bamboo shoots, rice cakes or rice wine.
(a) 버터 5-80중량부 및 당류 5-60중량부를 혼합하여 크림화시키는 단계;
(b) 상기 크림화된 혼합물에 쌀가루 200중량부, 달걀 5-70중량부, 우유 5-40중량부 및 생크림 0.5-15중량부 및 아몬드 분말 1-30중량부를 혼합하여 반죽하는 단계;
(c) 상기 단계 (b)에 의하여 반죽된 혼합 반죽물에 120-220℃ 열로 가열하여 글루텐 무첨가 쌀쿠키를 제조하는 단계.
Gluten-free rice cookie manufacturing method comprising the following steps:
(a) mixing and creaming 5-80 parts by weight of butter and 5-60 parts by weight of sugar;
(b) mixing the creamed mixture by mixing 200 parts by weight of rice flour, 5-70 parts by weight of eggs , 5-40 parts by weight of milk and 0.5-15 parts by weight of fresh cream and 1-30 parts by weight of almond powder;
(c) heating the mixture dough kneaded by the step (b) with heat of 120-220 ° C. to produce a gluten-free rice cookie.
12. The gluten free additive according to claim 10, wherein the sugar in step (a) is at least one sugar selected from the group consisting of sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol. How to make rice cookies.
The rice flour of claim 10, wherein the rice flour is immersed for 2-15 hours and milled at low temperature dried at 5-35 ° C., or the rice flour is milled at 2-35 ° C. for low temperature dried at 5-30 ° C. Gluten-free rice cookie manufacturing method characterized in that.
The method of claim 10, wherein the rice flour has a moisture content of 5-20%.
The method of claim 10, wherein the rice flour in step (b) is gluten free rice cookie manufacturing method, characterized in that having a size of 50-200 ㎛.
The method of claim 10, wherein the rice flour in step (b) is gluten-free rice cookie production method, characterized in that at least one rice flour selected from the group consisting of glutinous rice, uncooked rice, brown rice, germinated brown rice and black rice.
The method of claim 10, wherein step (b) further comprises the step of resting at 15-30 ℃ for 5-50 minutes gluten free rice cookies manufacturing method.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160050674A (en) * | 2014-10-30 | 2016-05-11 | 진소연 | Composition for rice cookies with nuts and manufacturing method using the same |
| KR20190061700A (en) | 2017-11-28 | 2019-06-05 | 장권일 | Make method of bread with citron added and its bread |
| KR20190075367A (en) * | 2017-12-21 | 2019-07-01 | 순천대학교 산학협력단 | Rice cookies with dextrinized rice flour and its preparation method |
| KR20230098393A (en) | 2021-12-24 | 2023-07-04 | 경상남도 | Persimmon-rice cake foods and Manufacturing method of the same |
| KR20240015354A (en) | 2022-07-27 | 2024-02-05 | 천미정 | Method for manufacturing chewy cookies containing fruit puree |
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| KR102333233B1 (en) * | 2018-03-19 | 2021-11-30 | 이명엽 | The method for manufacturing a yomena aster rice cookie, and the yomena aster rice cookie manufactured by the method |
| KR102333231B1 (en) * | 2018-03-19 | 2021-11-30 | 이명엽 | The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method |
| KR102330370B1 (en) * | 2020-09-25 | 2021-11-22 | 위재상 | A Preparation Method of Rice-cookie Using Spawn of a Pollack |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050060027A (en) * | 2004-01-08 | 2005-06-21 | 유겐가이샤 시토기 쟈판 | A confectionery made from rice flour and method for producing the same |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20050060027A (en) * | 2004-01-08 | 2005-06-21 | 유겐가이샤 시토기 쟈판 | A confectionery made from rice flour and method for producing the same |
Non-Patent Citations (2)
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|---|
| 황순옥. 글루텐 없는 쌀식빵의 개발 및 특성. 석사학위논문. 전남대학교. 2010.02 * |
| 황순옥. 글루텐 없는 쌀식빵의 개발 및 특성. 석사학위논문. 전남대학교. 2010.02* |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160050674A (en) * | 2014-10-30 | 2016-05-11 | 진소연 | Composition for rice cookies with nuts and manufacturing method using the same |
| KR101675307B1 (en) * | 2014-10-30 | 2016-11-11 | 진소연 | Composition for rice cookies with nuts and manufacturing method using the same |
| KR20190061700A (en) | 2017-11-28 | 2019-06-05 | 장권일 | Make method of bread with citron added and its bread |
| KR20190075367A (en) * | 2017-12-21 | 2019-07-01 | 순천대학교 산학협력단 | Rice cookies with dextrinized rice flour and its preparation method |
| KR102016671B1 (en) * | 2017-12-21 | 2019-08-30 | 순천대학교 산학협력단 | Rice cookies with dextrinized rice flour and its preparation method |
| KR20230098393A (en) | 2021-12-24 | 2023-07-04 | 경상남도 | Persimmon-rice cake foods and Manufacturing method of the same |
| KR20240015354A (en) | 2022-07-27 | 2024-02-05 | 천미정 | Method for manufacturing chewy cookies containing fruit puree |
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| Publication number | Publication date |
|---|---|
| KR20110084824A (en) | 2011-07-26 |
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