KR101355848B1 - Method for manufacturing cookie with rice cake therein and compositon of the same - Google Patents

Abstract

The present invention relates to a method of manufacturing a cookie confectionery having a double structure consisting of an inner body and an outer body filled with rice cakes in a cookie confection, wherein the cookie confectionery (1) comprises an inner body (3) made of rice cake and an outer body made of a cookie ( Consists of cookie cookies formed with 3).
The present invention configured as described above improves the preservation of the rice cake by injecting the rice cake into the cookie, and provides the pure taste of the rice cake and the cookie by constructing the cookie on the outer surface of the rice cake, and at the same time extends the storage and distribution periods, and improves the fat content and calories. The present invention relates to a method for preparing rice cake cookies and a composition thereof.

Description

Method for manufacturing cookie with rice cake therein and compositon of the same}

The present invention relates to a method of manufacturing a cookie cookie having a double structure consisting of an inner body and an outer body filled with rice cake inside the cookie cookie. In particular, the present invention improves the preservation of the rice cake by injecting the rice cake inside the cookie, by providing a cookie on the outer surface of the rice cake to provide the texture of the rice cake and cookies, while extending the storage and distribution period, and lower the fat content and calories The present invention relates to a rice cake cookie method and a composition thereof.

In general, a double-structured food filled with a liquid material such as cream, soap, chocolate, or non-flowing rice cake has a problem of poor quality and short shelf life due to hardening of rice cake due to water transfer and bloom phenomenon of chocolate. .

Looking at the prior art in this field,

"Paper coated rice cake and its manufacturing method" of Korean Patent No. 0213858 (prior art 1) is 0.5 wt% of SG ester and 1.5 to 3.5 wt% of sorbitol based on 15 to 20 wt% of fine powder and 5 to 10 wt% of corn starch. 3 ~ 5% by weight of additives consisting of%, 0.5% by weight of salt and 0.5% by weight of alcohol, mix with half of 20-25% by weight of white rice, increase the solution at 110 ℃ for 15-20 minutes, and then add the remaining white sugar. At the same time, 45 ~ 55% by weight of maltose syrup was mixed with 10 ~ 15 minutes at 110 ° C. to prepare rice cakes using cream, and coated with processed chocolate melts. A method of manufacturing a rice cake coated with a step consisting of the steps. The prior art 1 is to produce a rice cake but injecting cream or ground corn cream into the inside of the rice cake and coated with the processed chocolate on the outer surface of the rice cake Silver material And it can be seen that the chyokorit is applied to the bread made of a process, the step of drying, a step of packing comprising the steps of: injecting process and its bread keurimryu the internal of preparing a cake, applying the processing in the bread chyokorit outer surface.

The rice cake produced as described above is coated with chocolate on the outer surface to prevent moisture transfer of the rice cake, but when the chocolate layer is thin, there is a problem that the surface layer is hardened by the moisture transition of the chocolate, and when the chocolate layer is thickened There is a problem that the taste of chocolate becomes stronger than the taste of rice cake.

In addition, Korean Patent No. 0626971 (prior art 2) of a confectionery containing a cake and its manufacturing method "is 8 to 10% by weight processing butter, 10 to 15% by weight margarine, 8 to 10% by weight sugar and a vertical mixer 0.1 ~ 0.4% by weight of salt in the blender to run the first homogeneous mixing, after the addition of 10 to 15% by weight fructose, 3 to 8% by weight of the addition of a second homogeneous mixing, and then the right Adding 1 ~ 5% by weight of fat, 0.1 ~ 0.5% by weight of expanding agent, 40-50% by weight of wheat flour, and then homogeneously mixing to prepare cookie dough; 3 ~ 5% by weight of glutinous rice flour, 10 ~ of waxy corn starch 15% by weight, salt 0.5-1%, malt malt (hymaltose) 6-12% by weight, D-sorbitol solution 4-8% by weight, glycerin fatty acid ester 0.1-1% by weight, SG ester 0.1-0.5% by weight After mixing in a mixer, the first increase of about 15 minutes at a steam pressure of 2kgf / ㎠ at 110 ~ 120 ℃ after 20-25% by weight of sugar, malt malt (Hymaltose) 35-45% by weight, foot Adding 0.1 to 0.5% by weight of alcohol and 0.5 to 1% by weight of wheat flour to prepare a rice cake dough by secondly increasing the mixture uniformly at about 90 minutes at a steam pressure of 1.5 kgf / cm 2 at 90 to 100 ° C .; Filling the dough dough into the cookie dough prepared in the step of cutting to a certain size and molding; and forming a dough in the cookie consisting of the baking step of baking the dough formed in the process in the oven it can be seen that Looking at the process of the successful technology 2, first, the process of manufacturing cookie dough, the process of manufacturing rice cake dough, the process of filling the dough dough inside the cookie dough, the process of baking the cookie filled with rice cake dough in the oven and packaging The most important point of the prior art 2 is that the baking dough when baking the cookie in the oven after injecting the rice cake dough already made to eat inside the cookie dough Temperature is very important. In other words, when baking cookies in the oven, slowly raising the temperature suddenly bakes at a high temperature, it burns before ripening, and gradually raises the baking temperature. Because it can vary, the temperature is added to the top and bottom. However, the prior art 2 heats the upper portion at the final baking temperature of 270 ° C. to 300 ° C., so that the cookie dough on the outer surface is hardened and at the same time, moisture is evaporated in the process of baking the rice cake dough in the oven. There is a problem that the texture of the offset.

In addition, Patent No. 0980432 (prior art 3) "cake filled chocolate enrobing cookie manufacturing method" is 2 to 5 parts by weight of glutinous rice flour, 10 to 20 parts by weight of waxy corn starch, 0.2 to 1 parts by weight of salt, 3 to 16 parts by weight of sugar, 3 to 16 parts by weight of D-sorbitol solution and 0.5 to 2.5 parts by weight of trehalose are placed in a mixer and first concentrated at 100 to 110 ° C. at a steam pressure of 1 kgf / cm 2 to 1.5 kgf / cm 2 for 7 to 13 minutes. After stirring, 8 to 24 parts by weight of sugar and 30 to 50 parts by weight of maltose syrup were added, and the mixture was concentrated and stirred for 2 to 16 minutes at a steam pressure of 1 kgf / cm 2 to 2.5 kgf / cm 2 at 100 to 110 ° C., and then starch enzyme 0.05. To 0.3 part by weight of additional input mixing to prepare rice cake dough containing starch degrading enzyme; Preparing cookie dough; Filling the dough with cookie dough, shaping and cutting it, and then baking in an oven having a temperature of 150 to 250 ° C. for 7 to 9 minutes; And enveloping the chocolate on the outer surface of the cookie.

The prior art 3 is a step of processing the rice cake dough, processing the cookie dough, injecting and cutting the rice cake dough in the cookie dough, baking in the oven, enrobing (coating) the chocolate on the cookie outer surface Is done.

That is, the prior art relates to a three-layered cookie having a taste of rice cakes, cookies, and chocolates, but can prevent moisture transfer of rice cakes, but the water transfer of chocolate applied to the outer surface of the cookie cannot be prevented. Since the shelf life is different, the product of the prior art 3 has a problem of being limited to the shelf life of chocolate, and the texture of the rice cake is reduced by the strong aroma of chocolate because the texture of the rice cake, cookies, and chocolate is also tripled. There is a problem.

The present invention is to solve the problems as described above, and relates to the confectionery of the double structure that the rice cake is placed inside and wrapped the cake with cookies, chewy tissue without lowering fat content and calories and sticking to the hands at the same time To provide rice cakes and crispy soft cookies, and also to prevent the transfer of moisture of the rice cakes over time, to prevent texture loss, and to provide rice cake cookies with improved biopreservation and moisture retention. The purpose is to.

The present invention as a means for solving the above object,

Wheat flour 17.0%, glutinous rice powder 13.0%, starch 10.0%, malt sugar 24.62%, sugar 15.0%, vegetable oil 11.0%, egg 5.0%, milk powder 2.0%, baking powder 0.08%, salt 0.1 Preparing a cookie dough by mixing and stirring the wt%, 0.03 wt% milk flavor, 0.04 wt% carotene, 2.0 wt% sorbitol, and 0.05 wt% vitamin E;

50 to 62% by weight of tapioca starch, 35 to 45% by weight of glutinous rice, 1 to 2% by weight of refined salt, 1 to 2% by weight of glycerin fatty acid ester, 0.1 to 1% by weight of sucrose fatty acid ester Preparing 45-55% of rice cake dough;

Putting the prepared cookie dough and rice cake dough into each molding machine and extruding the cake dough with a double extrusion device so that the cake dough is placed inside the cookie dough;

Cutting cookie dough extruded in the state where the rice cake dough is located into one of a hemispherical shape, a square shape and a rectangular bar shape to form a cookie;

Pressing the cut-molded cookie with a silicon roller to adjust thickness;

The formed cookie is baked in an oven at 150 ° C to 200 ° C.

The cookie confectionery prepared by the method of manufacturing the rice cake confectionery of the present invention thus prepared is injected into the cookie to improve the preservation of the rice cake, so that the rice cake and the cookie confectionery can have their respective characteristics simultaneously in the taste. It is designed to show the characteristics of rice cake and cookie taste.

In other words, by forming a cookie on the outside of the rice cake, it is possible to provide a rice cake cookie cake that provides the pure taste of the rice cake and cookies, as well as to extend the storage and distribution period, and to lower fat content and calories.

Thus, the present invention improves the preservation of the rice cake by injecting the rice cake into the cookie, and by forming the cookie on the outer surface of the rice cake to provide a pure taste of the rice cake and cookies, and at the same time extend the storage and distribution period, fat content and calories The present invention relates to a rice cake cookie manufacturing method and a composition thereof.

1 is a manufacturing process of the cookie cake built-in rice cake of the present invention.
Figure 2 is an exemplary view showing a part of the cut cross-section formed cookie biscuit of the present invention.
Figure 3 is an exemplary view showing a part of the cut surface of the cookie confectionery of the present invention formed in a hemispherical shape.
4 is an exemplary view showing a part of the cut surface formed in the shape of a rectangular bar cookie cookie of the present invention.

Hereinafter, an embodiment of the present invention will be described in detail.

The present invention relates to a confectionery having a double structure in which a rice cake is placed inside and surrounding the rice cake with cookies, thereby providing a cookie cake having a texture of chewy rice cake without lowering fat content and calories and sticking to hands simultaneously. Looking at this in detail according to the manufacturing process as follows.

First step: cookie dough manufacturing step

15 to 18% by weight of flour, 12 to 14% by weight of glutinous rice, 9 to 12% by weight of starch, 20 to 28% by weight of malt, 13.17 to 16.5% of sugar, 9 to 12% of vegetable oil, 4 to 6% by weight of eggs, 2 to 3% by weight of milk powder, 0.1 to 0.33% by weight of baking powder, 0.1 to 0.33% by weight of salt, 0.02 to 0.06% by weight of milk fragrance, 0.03 to 0.08% by weight of carotene, 2 to 3% by weight of sorbitol %, 0.06 to 0.1% by weight of sodium bicarbonate, 0.04 to 0.08% by weight of vitamin E are mixed, and then stirred with a stirrer to prepare cookie dough.

Second Process: Rice Cake Making Step

Tapioca starch 50 ~ 62% by weight, glutinous rice powder 35 ~ 45% by weight, refined salt 1 ~ 2% by weight, glycerin fatty acid ester 1 ~ 2% by weight, sucrose fatty acid ester 0.1 ~ 1.9% by weight and solidified in a steamer Rice cake dough with a content of 45-55% is prepared.

Third process: double extrusion

The cookie dough and the rice cake dough prepared above are put into each molding machine and extruded into a double extrusion molding machine so that the rice cake dough is placed inside the cookie dough.

In this case, the double extrusion machine of the present invention is provided with a hopper into which the cookie dough and the rice cake dough are inserted, and the discharge nozzle connected to the discharge part of each hopper is connected to the extrusion machine.

The cake dough discharge nozzle of the two nozzles connected to the extruder is located inside the molding machine, and the cookie dough discharge nozzle is installed outside the molding machine and is discharged while covering the outer surface of the cake dough discharged from the cake dough discharge nozzle.

The rice cake dough and the cookie dough discharged as described above, the rice cake dough is located inside the cookie dough discharged like sputum rice cake is discharged to the outside of the molding machine is extruded by the conveyor belt to one side.

The molding machine for extruding the rice cake dough inside and wrapping the outer surface of the rice cake dough wrapped around the cookie dough in the shape of the discharge mold is a round bar shape, a square bar shape, a section-like shape, a semi-circular bar shape It can be extruded to either. It is enough to install a discharge mold corresponding to the shape of the cookie to be manufactured.

Fourth Process: Cutting and Forming Process

 The cookie extruded from the forming machine (Cookgi dough with the dough dough located therein) is cut to a standard determined by a cutter.

The cookie that is extruded and moved from the extruder is cut by the cutter and closed by cutting the cut portions on both sides, so that the cake dough on the inside is not visible on the cut portions on both sides, but the cookie on the outside is visible and the shape of the bar is It consists of cookies.

The shape of the cookie cookie cut as described above may be selectively cut and molded into any one of hemispherical, square, rectangular, and bar shapes.

The shape of the cookie can be selectively prepared according to the consumer's preference.

5th Process: Roller Extrusion Step

This process is a step that can be carried out selectively, if the shape of the cookie to be molded in the shape, such as hemispherical, circular, conical shape is carried out in the baking step without performing this process, cookie cookies This process is performed when shape | molding in flat shape, such as a biscuit, a slice, a rectangular bar.

The roller is installed on one side of the cutter with a silicone resin roller, the cookie bar cut in the cutter is moved to one side while moving to one side on the conveyor belt, and the cookie cake is formed in a flat shape when the rice cake is placed inside.

The roller can be formed in a bar shape, a flat biscuit shape, etc., since the height can be freely adjusted so that the thickness of the cookie can be selectively moved on the conveyor belt.

Step 6: Baking Cookies

The cookie cookie formed by adjusting the thickness of the roller is baked at 150 ° C. to 200 ° C. in an oven to form a cookie cookie.

When baking the cookie cookies in an oven, the moisture content of the cookie is determined according to the temperature.

In other words, when baked at a high temperature, the moisture content of the cookie is low and a hard texture is obtained. When baking at a low temperature, the moisture content of the cookie is high, so that the soft state can be controlled. Therefore, even in the case of the cookie cake with the same type of rice cake, the difference between the texture of the rice cake chewed and the texture of the cake wrapped with rice cake is generated according to the baking temperature.

Therefore, in the present invention, to make use of the characteristics of cookies and rice cakes, the rice cake is made of an inner body, and the outer cookie is baked at 150 ° C. to 200 ° C. in an oven. The baked cookie cake is soft in the outer surface and the inside rice cake is chewy, so the texture is chewy.

Cookies baked as described above are usually packaged in a sealed manner using a cookie cookie packaging material.

The cookie confectionery manufactured as described above is formed in a shape wrapped with a cookie on the outer surface of the rice cake and is baked so that moisture transfer of the rice cake placed inside the cookie is prevented from occurring rapidly, thereby increasing the shelf life. You can keep it chewy.

 Referring to the embodiment according to the manufacturing method of the cookie cake of the present invention manufactured as described above are as follows.

≪ Example 1 >

Cookie dough manufacturing

According to the production method of the present invention to prepare cookie cookies 17% by weight of wheat flour, 13% by weight glutinous rice, 10% by weight starch, 24.62% by weight malt, 15% by weight sugar, 11% by weight vegetable oil, 5% by weight egg %, Milk powder 2%, baking powder 0.08%, salt 0.1%, milk flavor 0.03%, carotene 0.04%, sorbitol 2% by weight, sodium hydrogencarbonate 0.08% by weight, vitamin E 0.05% by weight Prepare cookie dough and prepare cookie dough.

Stirring to prepare the cookie dough was kneaded using a conventional stirrer.

Malt sugar, vegetable oil, eggs, powdered milk is mixed in the cookie dough composition, even if no separate water is mixed, there is no obstacle in the process of the dough is sent to the extruder through the discharge nozzle.

Rice cake dough manufacturing

Based on the method of manufacturing rice cake dough of the present invention, 56% by weight of tapioca starch, 40% by weight of glutinous rice flour, 1.7% by weight of refined salt, 1.7% by weight of glycerin fatty acid ester, and 0.6% by weight of sucrose fatty acid ester are mixed in a steamer.

The steamed rice cake dough is prepared from the rice cake dough with a solid content of 45 to 55% and is sent to an extrusion molding machine through a discharge nozzle.

When the cookie dough and the rice cake dough prepared above are put in each hopper and discharged from the discharge nozzle, the rice cake dough and the cookie dough are extruded in the extrusion machine.

In addition, in this embodiment, the mixing ratio of the cookie dough composition and the rice cake dough composition was prepared by calculating the average value of the mixing ratio presented in the preparation method.

 The method of manufacturing the cookie cookies to be produced below is prepared by the same method from the double extrusion step of the third step of the above-described manufacturing method to the baking step cake cookie of the sixth step.

The cookie produced by the method of manufacturing the mochi cookie of the present invention prepared as described above improves the preservation of the mochi by injecting mochi into the cookie, and mixes the mochi and cookie tastes while mixing the mochi and sweets in the taste. Can exhibit characteristics.

Hereinafter, the accompanying drawings of the present invention will be briefly described.

1 is a manufacturing process diagram of the cookie cake with the built-in rice cake of the present invention, cookie dough manufacturing step → rice cake dough manufacturing step → double extrusion step → cutting and molding process → roller extrusion step (the shape of the cookie cookie is formed as necessary Selecting and applying the mold) → Cookie baking step → Packing process.

FIG. 2 is an exemplary view showing a partial cut section in which the cookie confectionery of the present invention is formed in a biscuit shape, and FIG. 3 is an exemplary view showing a partial cut surface in which the cookie confectionery of the present invention is formed in a hemispherical shape. Exemplary views showing some cut surfaces in which the cookie cake of the present invention is formed in a rectangular bar shape.

As shown in FIGS. 2 to 4, the cookie confection of the present invention comprises a cookie confection (1) comprising an inner body (3) forming an inner portion and an outer body (2) surrounding an outer surface of the inner body.

The inner body is made of a chewy texture as rice cake, and the inner body 3 thereof may be mixed with additional materials such as chestnuts, raisins, beans, pine nuts and the like as necessary.

The outer body 2 is baked to have a crunchy yet soft texture as a cookie cookie to have the characteristics of a normal cookie taste.

The present invention as described above consists of a double structure consisting of an outer body made of rice cake and a cookie formed on the outer surface of the inner body, while providing a pure taste of the rice cake and cookies, prolonging the storage and distribution periods, and fat content. Cookies can be provided to help reduce excess calories

1: Cookies
2: external body
3: internal body

Claims (5)

15 to 18% by weight of flour, 12 to 14% by weight of glutinous rice, 9 to 12% by weight of starch, 20 to 28% by weight of malt, 13.17 to 16.5% of sugar, 9 to 12% of vegetable oil, 4 to 6 wt% of eggs, 2 to 3 wt% of powdered milk, 0.1 to 0.33 wt% of baking powder, 0.1 to 0.33 wt% of salt, 0.02 to 0.06 wt% of milk flavor, 0.03 to 0.08 wt% of carotene, 2-3 wt% of sorbitol %, 0.06 to 0.1% by weight of sodium bicarbonate, and 0.04 to 0.08% by weight of vitamin E, followed by stirring with a stirrer to prepare cookie dough;
50 to 62% by weight of tapioca starch, 35 to 45% by weight of glutinous rice, 1 to 2% by weight of refined salt, 1 to 2% by weight of glycerin fatty acid ester, 0.1 to 1% by weight of sucrose fatty acid ester Preparing 45-55% of rice cake dough;
Inserting the prepared cookie dough and rice cake dough into each molding machine and extruding the cake dough with a double extrusion molding machine so that the rice cake dough is placed inside the cookie dough;
Forming a cookie by cutting the cookie dough extruded in a state where the rice cake dough is located in one of a hemispherical shape, a square shape, and a rectangular bar shape;
Pressing the cut-molded cookie with a silicon roller to adjust thickness;
The method of claim 1, wherein the formed cookie is baked in an oven at 150 ° C. to 200 ° C. and then packed. Rice cake cookie sweets prepared according to claim 1, 15 to 18% by weight of wheat flour, 12 to 14% by weight of glutinous rice flour, 9 to 12% by weight of starch, 20 to 28% by weight of malt sugar, 13.17 to 16.5% by weight of sugar, vegetable oil 9 -12% by weight, eggs 4-6%, milk powder 2-3%, baking powder 0.1-0.33%, salt 0.1-0.33%, milk flavor 0.02-0.06%, carotene 0.03-0.08%, consumption A cookie dough composition is formed by forming a cookie dough composition at 2 to 3% by weight, 0.06 to 0.1% by weight sodium bicarbonate, and 0.04 to 0.08% by weight vitamin E to form rice cake cookie cookies. The mochi cookie cake prepared by claim 1 is 50 to 62% by weight of tapioca starch, 35 to 45% by weight of glutinous rice flour, 1 to 2% by weight of refined salt, 1 to 2% by weight of glycerin fatty acid ester, 0.1 to 1% by weight of sucrose fatty acid ester. Rice cake dough composition is formed by mixing the cookie cake cookie composition, characterized in that to form a cookie. Cookie cookie (1) produced by the manufacturing method of claim 1 is a rice cake cookie cake, characterized in that formed of the inner body (3) made of rice cake and the outer body (3) made of cookies. 5. The method of claim 4,
The inner body is a rice cake cookie, characterized in that the mixture of any one of the chestnut, raisins, beans, pine nuts in the rice cake.

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