KR101332358B1 - Rice-based eatable premix for clay play, and food prepared by using the same and method for preparing the food - Google Patents

Abstract

The present invention relates to a rice-based eatable premix composition for playing as clay, food prepared by using the same, and a production method of the food, more specifically the rice-based eatable premix composition, the food prepared by using the same, and the production method of the food which has excellent paste physical properties, is easy to produce sculptures, is suitable for using as the clay for playing, has excellent taste and texture when the composition is processed into food, has excellent nutrition by using rice as a main material, and is capable of using surplus rice.

Description

RICE-BASED EATABLE PREMIX FOR CLAY PLAY, AND FOOD PREPARED BY USING THE SAME AND METHOD FOR PREPARING THE FOOD}

The present invention relates to an edible premix composition for clay play using rice as a raw material, and a food prepared using the same, and a method for manufacturing the same. More specifically, the dough properties are excellent and the molding is easily manufactured. It is not only suitable for clay play, but also has excellent taste and texture when processed into food, and it is excellent in terms of nutrition by using rice as a main ingredient and helps to eliminate surplus rice, and using the same It relates to a food produced and a method for producing the same.

The formative activities that cultivate the basic means of expression of children are carried out through various media. Among the formative mediums, clay is a material of free expression, which is rubbed with hands, touched, touched, embodies one's own thoughts, forms a form, and is continuously open to other forms. The soft, moist and scratchy feel of clay makes children want to rub and touch the clay, and children can express their feelings and thoughts naturally by touching and expressing it directly.

Clay activity is of great educational value as it allows children to develop their physical, spatial skills, scientific conception, prosocial behavior, emotional stability, language expression, and creativity. Positive influence on holistic development, including cognition, society, emotion, language, and creativity.

Parents and educational institutions with children are using clay as a learning and play tool. However, since the main material of clay or colored clay is a chemical, it may not only be harmful to the human body when used for a long time, but also a young child often inadvertently throws clay into his mouth.

In order to solve such a problem, a composition for playing clay that is not harmful to children has been developed. For example, Korean Patent No. 10-0361019 includes flour, and a modeling play for children harmless even when ingested by the human body is disclosed. Korean Patent Publication No. 10-2010-0022675 discloses egg white, sugar, coloring, flour and A color clay composition is disclosed comprising a mixture of starch powder. There are also color clay products that are safe for children to eat (trade names: Yummy Dough, manufactured by RUF, Germany).

However, since the above-mentioned prior art colored clays are basically play clays, they are focused on meeting the requirements of clays rather than foods, but they are not harmful even if they are ingested in small amounts by the human body. In terms of taste and texture, it is not the level of food actually available. Particularly, in the case of the color clay whose trade name is Yami-dou, the product description describes that it is possible to make a cookie and eat it, but there is a disadvantage in that it is unsuitable for food because it has an off-flavor and taste.

Therefore, it not only satisfies the characteristics suitable for clay play (e.g., excellent dough properties, ease of making a sculpture, and properties not easily touched by hands), but also has excellent taste and texture when processing the resultant into food after molding. It is possible to provide, can be eaten with confidence, the development of nutritional excellent edible premix composition for clay play has been requested.

The present invention is to solve the problems of the prior art as described above, not only satisfies the characteristics required for clay play, but also excellent in taste and texture when processed into food, edible premix composition in terms of nutrition, and the same It is a technical subject to provide the food manufactured using this, and its manufacturing method.

The present invention to solve the above technical problem, 100 parts by weight of glutinous rice powder, 30 to 500 parts by weight of rice powder other than glutinous rice powder, 30 to 150 parts by weight of tapioca modified starch, modified starch other than tapioca modified starch 1 to 80 parts by weight, It provides an edible premix composition for clay play comprising 1 to 30 parts by weight of powder and 1 to 30 parts by weight of a thickener.

According to another aspect of the invention, there is provided a paste comprising 100 parts by weight of the premix composition and 10 to 100 parts by weight of water.

According to another aspect of the invention, there is provided a food, characterized in that the dough is prepared by heat treatment.

According to another aspect of the invention, the step of preparing a dough by mixing 100 parts by weight of the premix composition and 10 to 100 parts by weight of water; Molding the prepared dough; And it provides a food manufacturing method comprising the step of producing a food by heat-processing the molded dough.

The edible premix composition for clay play according to the present invention is excellent in the kneading properties, it is possible to kneading even in cold water, the evaporation of the kneading is delayed, so it does not harden quickly, making the molding is easy, it does not get well on the hands when making the molding It is not only suitable for play, but also can be processed into food by simple method such as cooking in boiling water for 5 minutes. The food is excellent in taste and texture, and it is excellent in nutritional aspect with rice as main ingredient. It also helps to eliminate surplus rice.

Hereinafter, the present invention will be described in detail.

The premix composition of the present invention includes glutinous rice flour. "Glutinous rice flour" in the present invention means a powdered by grinding a variety of types of glutinous rice, such as glutinous rice, glutinous rice wrapper, but is not limited to this, the grinding may be dry grinding or wet grinding. Preferably, glutinous rice powder dried by wet milling of glutinous rice, glutinous rice wrapper, or the like is used.

The premix composition of the present invention also includes rice flour other than glutinous rice flour. In the present invention, "rice flour other than glutinous rice flour" means a powdered by grinding the general rice or its wraps, etc. other than glutinous rice powder, such as spicy rice, but is not limited thereto, the grinding is dry grinding or wet Grinding, preferably wet grinding. As rice other than glutinous rice flour, spicy rice is preferably used.

The premix composition of the present invention contains 30 to 500 parts by weight of rice powder other than glutinous rice powder, based on 100 parts by weight of glutinous rice powder, preferably 30 to 300 parts by weight, more preferably 30 to 150 parts by weight. If the rice powder content other than glutinous rice powder in the premix composition is less than 30 parts by weight relative to 100 parts by weight of glutinous rice powder (ie, the amount of glutinous rice powder is relatively too large), the dough will recede, resulting in poor dough workability and formability, After cooking, the texture may become so soft that the texture may deteriorate. On the contrary, if the amount of rice flour other than glutinous rice flour exceeds 500 parts by weight relative to 100 parts by weight of glutinous rice flour (ie, if the amount of glutinous rice is relatively too small), the dough becomes too hard and is not suitable as a play dough, and the texture after cooking It can be hard.

The premix composition of the present invention also includes a tapioca modified starch, which is intended to improve the texture and moldability (softness) of the dough during clay play, and to realize a chewy and soft texture during eating. As the tapioca modified starch, at least one selected from the group consisting of acetylated modified starch of tapioca, etherified modified starch of tapioca, esterified modified starch of tapioca, tapioca hydroxypropyl starch and tapioca hydroxypropyl starch phosphate starch is preferable. More preferably, at least one selected from the group consisting of tapioca etherified modified starch, tapioca hydroxypropyl starch and tapioca hydroxypropyl diphosphate starch is used, and most preferably tapioca ether modified starch is used. do.

In the premix composition of the present invention, 30 to 150 parts by weight of tapioca modified starch is included with respect to 100 parts by weight of glutinous rice flour, preferably 50 to 140 parts by weight, and more preferably 80 to 130 parts by weight. If the tapioca modified starch content in the premix composition is less than 30 parts by weight based on 100 parts by weight of glutinous rice flour, the texture may be degraded and the dough workability and moldability may be deteriorated. Conversely, even if the tapioca modified starch exceeds 150 parts by weight with respect to 100 parts by weight of glutinous rice flour, the texture may be degraded.

The premix composition of the present invention also contains modified starch other than tapioca modified starch, which inhibits evaporation of moisture from dough during clay play, thereby improving moldability and workability, and enhancing texture that is broken during eating. Reduces the sloppy and chewy texture of the.

In the present invention, "modified starch other than tapioca modified starch" is a chemically modified starch derived from various grains and rhizomes except tapioca by a conventional method, and is selected from acetylated starch, etherified starch, esterified starch. And, more preferably, esterified starch.

Various grains or rhizomes except tapioca include, but are not limited to, corn, waxy corn, potato, sweet potato, wheat (wheat), rice, glutinous rice, and the like. Preferably it may be waxy corn starch.

As described above, the modified starch or alpha starch derived from various grains or rhizomes, except tapioca, is treated with a small amount of chemicals and chemically modified by a reaction between the hydroxyl group of the starch and the reactant or gelatinization thereof. I mean. Specifically, the modification is oxidation, esterification, etherification, acetic acid crosslinking, hydroxypropyl crosslinking, It may be by graft or enzyme treatment, but is not limited thereto.

More specifically, as modified starches other than the tapioca modified starch, starches obtained by modifying at least one selected from the group consisting of corn, waxy corn, potato, sweet potato and wheat, and alpha starch thereof can be used.

In particular, esterified modified starch of grain starch (for example, alpha-modified starch, adipic acetate starch, or alpha acetate adipic acid starch, etc.) can be preferably used because it has similar properties regardless of grain type. According to a preferred embodiment of the present invention, modified starch of waxy corn (eg, sunscreen (ie, waxy corn modified starch)) can be used, and more specifically, waxy corn alpha-modified starch, waxy corn acetate adipic acid Starch or waxy corn alpha adipic acid starch may be used, but is not limited thereto. More preferably, waxy corn modified starch may be used.

In the premix composition of the present invention, 1 to 80 parts by weight of modified starch other than tapioca modified starch is included with respect to 100 parts by weight of glutinous rice flour, preferably 5 to 50 parts by weight, and more preferably 10 to 40 parts by weight. . If the content of modified starch other than tapioca modified starch in the premix composition is less than 1 part by weight based on 100 parts by weight of glutinous rice flour, the texture may be degraded and the dough workability and moldability may be deteriorated. On the contrary, when modified starch other than tapioca modified starch exceeds 80 parts by weight with respect to 100 parts by weight of glutinous rice flour, the texture that is broken may be excessively increased and softened to obtain a chewy texture.

The premix composition of the present invention also includes a powder oil and fat, which is easily dispersed in water to increase the workability of the dough, and also has excellent heating resistance, which is advantageous for realizing a soft texture, and furthermore, additional effects such as delaying aging can be obtained. Let's use Such powder fats and oils may be selected from the group consisting of vegetable oil powders, animal oil fat powders, and mixtures thereof.

The vegetable oil may be one or more selected from the group consisting of palm oil, rapeseed oil, soybean oil, palm oil, sunflower oil, brown rice oil, and hardened oils and transesterified oils thereof (e.g., milk powder, milk powder, ground oil, etc.), animal origin The fat or oil may be one or more selected from the group consisting of lard, beef tallow and fish oil, but is not limited thereto, and may be used in the form of a powder of all vegetable or animal fats and oils that are water dispersible.

In the premix composition of the present invention, 1 to 30 parts by weight of the powder oil is contained per 100 parts by weight of glutinous rice powder, preferably 5 to 20 parts by weight, and more preferably 10 to 15 parts by weight. When the amount of powdered oil in the premix composition is less than 1 part by weight based on 100 parts by weight of glutinous rice flour, effects such as improvement of workability and heating resistance of the dough, soft texture, and aging delay may be insignificant. On the contrary, if the powder fat exceeds 30 parts by weight with respect to 100 parts by weight of glutinous rice flour, the dough becomes too soft and not suitable for play, and the texture of the meal may be worse.

The premix composition of the present invention also includes a thickener, which serves to increase the moisture content in the dough. As such thickeners, hydroxypropylmethyl cellulose (HPMC), methyl cellulose (MC), xanthan gum, guar gum, lost gum, sodium alginate, sodium caseate, propylene glycol alginate and poly One or more selected from the group consisting of sodium acrylate may be used, but is not limited thereto. Preferably hydroxypropylmethylcellulose, methylcellulose or mixtures thereof can be used.

The premix composition of the present invention contains 1 to 30 parts by weight of a thickener based on 100 parts by weight of glutinous rice flour, preferably 1 to 10 parts by weight, more preferably 2 to 6 parts by weight. If the thickener content in the premix composition is less than 1 part by weight with respect to 100 parts by weight of glutinous rice flour, the dough becomes hard and cannot be used for play, and the texture may be worsened. On the contrary, when the thickener exceeds 30 parts by weight with respect to 100 parts by weight of glutinous rice flour, the dough becomes too soft and the workability is significantly worsened.

The premix composition of the present invention may further contain any edible ingredient in addition to the above-mentioned ingredients. According to one preferred embodiment of the present invention, it is preferable that the premix composition of the present invention further contains 1 to 50 parts by weight of trehalose based on 100 parts by weight of glutinous rice flour in terms of physical properties as a play dough.

When mixing 10 to 100 parts by weight, more preferably 50 to 80 parts by weight of water with respect to 100 parts by weight of the premix composition of the present invention, it is excellent as formability and workability by maintaining a soft and structure as a play dough, By implementing a chewy texture, it is possible to obtain a paste that is very suitable for play and eating. Thus, according to another aspect of the invention, there is provided a paste comprising 100 parts by weight of the premix composition of the present invention and 10 to 100 parts by weight of water.

In the above-mentioned dough, when the water content is too high, a very dense dough is formed, and workability and texture are low. On the contrary, when the water content is too small, the dough is too hard to obtain desirable dough properties. Water is not particularly limited as long as it can be used as drinking water, and may be, for example, purified water. There is no particular limitation on the water temperature when kneading, for example, water at room temperature.

The dough prepared by mixing the premix composition of the present invention with an appropriate amount of water is subjected to a simple heat treatment process (for example, a cooking process cooked by adding it to boiling water) and has excellent taste and texture (eg, rice cakes, cakes, etc.). Can be processed. Therefore, according to another aspect of the present invention, there is provided a food, characterized in that the dough is produced by heat treatment.

On the other hand, according to another aspect of the invention, the step of preparing a dough by mixing 100 parts by weight of the premix composition and 10 to 100 parts by weight of water; Molding the prepared dough; And it provides a food manufacturing method comprising the step of producing a food by heat-processing the molded dough.

The method of preparing the dough by mixing the premix composition and water is not particularly limited, and may be performed using a conventional dough machine, or may be part of children's clay play process. In addition, there is no particular limitation on the water temperature during kneading, and cold water is also possible.

There is no particular limitation on the method of forming the prepared dough, it may be performed using a conventional molding machine, or may be part of children's clay play process. In addition, there is no particular limitation on the temperature during molding.

There is no particular limitation on the method of heat-treating the formed dough, for example, various types of heat treatments are possible depending on the type of food desired, such as boiling, baking or frying.

Conventionally, there was a hassle of kneading dough in the manufacture of foods, such as dumplings, which are made by molding dough made of rice flour as raw materials, but the premix composition according to the present invention can be kneaded with cold water, and kneading properties By improving the production and molding of the dough itself can be a children's clay play process, there is an advantage that can play clay with a soft dough for a long time because the moisture of the dough does not evaporate quickly.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the scope of the present invention is not limited thereto.

[ Example  And Comparative Example ]

To the ingredients of the contents shown in Table 1 to the mixer and mixed to prepare the premix composition of Examples 1-3.

After mixing and kneading 60 parts by weight of purified water at room temperature to 100 parts by weight of the prepared premix composition, the hardness (hardness) and adhesiveness (adhesiveness) was measured using a texture analyzer (Becton). Hardness and adhesiveness immediately after dough preparation are shown in Table 2, and hardness and adhesiveness at the time point 20 minutes after dough preparation are shown in Table 3 below.

As a comparative example, hardness and adhesion were measured in the same manner with commercially available colored clay products (trade name: Yummy Dough, manufactured by RUF, Germany), and the results are shown together in Tables 2 and 3 below.

As can be seen in Table 2 and Table 3, the dough using the premix composition of the present invention, the hardness was lower than the comparative example in the manufacture was relatively excellent in the dough properties and ease of operation. In addition, when 20 minutes passed after the dough was prepared, the hardness was relatively increased compared to the comparative example. This means that when the clay play (that is, when kneading and molding) is low and easy to work, the manufactured molded article is structurally stable by increasing the hardness over time. In the case of adhesiveness, all of the dough materials in the examples were suitable for clay play.

On the other hand, in order to evaluate the texture, workability (easiness of manufacture) and the like of the dough of the Examples and Comparative Examples, 21 professional panel was actually evaluated while manufacturing a variety of models, the results are shown in Table 4 below.

As can be seen in Table 4, the texture (soft feeling) and workability (easiness of manufacture) during kneading was higher preference for the dough using the premix composition of the present invention example than the comparative example, the degree of burying in the hand It was the level equivalent to a comparative example. In the case of the molded surface state, the example batters were all smooth even after the production time and after a considerable time, but the comparative clay was not.

On the other hand, the dough of the above example was molded into a dumpling shape and boiled in boiling water, and 21 expert panelists tried it and evaluated the degree of preference. The evaluation results are shown in Table 5 below. In the case of the comparative example, not only the palatability of the chewyness, the softness, and the general taste was low below 1.0, but also the odor (chemical odor) was severe and the same person could not eat more than twice.

On the other hand, after molding the dough of the embodiment in a dumpling shape and boiled in boiling water, the light transmittance of the water was measured to evaluate the dissolution of the dough. Spectrophotometer was used to measure the light transmittance, and the relative light transmittance (%) of the dumped boiled water for each example was shown in Table 6 below when the light transmittance was 100% based on purified water as a control.

The higher the relative light transmittance (%), the smaller the dumpling life means that the amount of components eluted into the water (ie, dissolution) is less. From the results in Table 6, the lowest elution of Example 1 with the lowest content of non-glutinous rice (ie, the highest relative light transmittance) was observed, and the observed boiled water of Examples 1 to 3 were all in terms of turbidity. It was good. In addition, as a result of observing the appearance of the dumpling after boiling, it maintained the shape of the dough that was intended before boiling, and showed a chewy texture, and there was no problem such as odor.

Considering that Korean food is a wet food culture mainly boiled in water, when foods such as rice cakes are added to seaweed soup, rice cake soup, and the like, when the elution is high, the soup becomes cloudy and the range of use of the food ingredients may be limited. Too much of this may cause a problem of lowering the shape stability because the molded dough may be blunted and thus the shape of the dough may not be maintained in the first place. However, as confirmed in the above experiment, when the rice cake prepared according to the present invention is put into the broth and boiled, since the elution is low, the turbidity of the broth is good, and both the shape stability and texture of the rice cake can be obtained.

In the case of boiling clay product (Yami-Doo), which is a comparative example, it was inadequate to eat due to the oil in the water and the odor / high odor, and the shape stability of the dough was poor.

Claims (10)

100 parts by weight of glutinous rice powder, 30 to 500 parts by weight of rice powder other than glutinous rice powder, 30 to 150 parts by weight of tapioca modified starch, 1 to 80 parts by weight of modified starch other than tapioca modified starch, 1 to 30 parts by weight of powder and 1 to 30 parts by weight of thickener Edible premix composition for clay play containing 30 parts by weight. The premix composition according to claim 1, wherein rice flour other than glutinous rice flour is spicy rice flour. The method of claim 1, wherein the tapioca modified starch is one selected from the group consisting of acetylated modified starch of tapioca, etherified modified starch of tapioca, esterified modified starch of tapioca, tapioca hydroxypropyl starch and tapioca hydroxypropyl diphosphate starch. The premix composition characterized by the above. The premix according to claim 1, wherein the modified starch other than the tapioca modified starch is a starch modified from at least one selected from the group consisting of corn, waxy corn, potato, sweet potato and wheat, and alpha starch thereof. Composition. The premix composition according to claim 1, wherein the powdered fat or oil is selected from the group consisting of vegetable oil powder, animal oil fat powder, and mixtures thereof. The thickener is at least one selected from the group consisting of hydroxypropylmethylcellulose, methylcellulose, xanthan gum, guar gum, lost gum, sodium alginate, sodium caseate, propylene glycol alginate and sodium polyacrylate. Premix composition, characterized in that. The premix composition of claim 1, further comprising trehalose. A dough comprising 100 parts by weight of the premix composition according to any one of claims 1 to 7 and 10 to 100 parts by weight of water. Food, characterized in that prepared by heating the dough according to claim 8. Preparing a dough by mixing 100 parts by weight of the premix composition according to any one of claims 1 to 7 and 10 to 100 parts by weight of water; Molding the prepared dough; And heating the molded dough to produce food.