KR101415549B1 - Making method of cookie comprising rice powder - Google Patents

Abstract

The present invention relates to a method for producing a cookie containing rice flour, and more particularly, to a method for producing cookie including rice flour, wheat flour, starch, butter, saccharide, egg, salt, baking powder, Preparing a mixture by mixing at least one selected from the group consisting of barley powder, purple sweet potato powder, bokbunja powder, audi powder, persimmon powder, corn powder, and persimmon powder; Adding purified water to the mixture to obtain a dough; Molding the dough and aging the dough to obtain an aged molded product; And baking the aged molded product. The present invention also relates to a method for producing a cookie including rice flour and a cookie produced by the method.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of making cookies containing rice flour,

The present invention relates to a method for producing a cookie containing rice flour, and more particularly, to a method for producing cookie including rice flour, wheat flour, starch, butter, saccharide, egg, salt, baking powder, Sweet potato powder, bokbunja powder, audi powder, rhizome powder, urophylae powder, and rhizome powder to obtain a mixture; Adding purified water to the mixture to obtain a dough; Molding the dough and aging the dough to obtain an aged molded product; And baking the aged molded product. The present invention also relates to a method for producing a cookie including rice flour and a cookie produced by the method.

Since the beginning of rice farming, our country 's agriculture has been developed based on rice agriculture which cultivates rice.

Even now, rice agriculture forms the basis of our agriculture. Approximately 70% of the agriculture population is engaged in rice farming, and rice self-sufficiency rate is 98%, which is an important part of food self sufficiency among various grains.

Rice production amounted to 8.7 trillion won in 2009, accounting for 20.2% of domestic agricultural production. Rice imports account for 24.5% of the total agricultural income, and rice cultivation area accounts for 53.2% of the total land area.

Concerns over the future of rice agriculture, which forms the basis of our agriculture, are spreading. In 1990, 119.6kg of rice consumption per capita continued to decline, falling to 74kg per capita in 2009. The annual rice consumption per capita in 2011 was 71.2kg less than this, a 2.2% decrease from 2010 grains, and other grain consumption such as corn and corn also decreased by 12.9% from 7.4% in 2010.

The average daily rice consumption per person has been reduced to 195g on average. As the minimum market access to rice has been achieved, the imports of rice have steadily increased, with the import of 257,000 tons of rice in 2008 and the overproduction of rice, which suggests that domestic rice production should be reduced.

However, from the point of view of consumption of rice, if the consumption of rice for processing other than edible consumption increases, it will be possible to stabilize the supply and demand structure of rice while maintaining the current rice production base.

If we can create new demand for rice and maintain rice production scale, we will be able to overcome the problem of excess supply while maintaining the current level of rice production. In other words, if the new value of rice is created through processing, it will contribute to the enhancement of the added value of the whole rice industry including rice agriculture and processed food industry.

The need to increase consumption of rice processed food started from a passive perspective of creating demand for rice. Recently, however, the tendency to pay attention to the new value of rice processed foods is intensifying.

As the awareness of the various physiological advantages of rice or rice processed foods has expanded, companies are also interested in rice processed foods, and a representative example is rice wine fever. As the awareness that the active ingredients such as raw yeast contained in makgeolli is beneficial for health is expanding, the production of makgeolli is expanding. As the export of makgeolli to Japan is expanding, large-scale food companies are also entering the makgeolli market.

The rice processed food industry is recognized as a potential for growth, which is a powerful means of increasing rice consumption, but also contributes to the health of consumers by providing them with satisfaction.

In order to increase the consumption of rice, which is a recent declining trend, it is necessary to develop processed foods to increase the value of rice and to expand the food with rice as the main ingredient. There are active research and development of local specialties and new local representative varieties are being developed There is a need for measures to increase and increase agricultural income by developing commodities that are suitable for each special product.

In the present invention, as a processed food using rice, rice flour, wheat flour, starch, butter, saccharide, egg, salt, baking powder and blueberry powder as a first sub ingredient are used as cooked foods containing rice flour, Preparing a mixture by mixing at least one selected from the group consisting of purple sweet potato powder, bokbunja powder, rhododendron powder, rhizome powder, urogal powder, and rhizome powder; Adding purified water to the mixture to obtain a dough; Molding the dough and aging the dough to obtain an aged molded product; And a step of baking the aged molded product, and a cookie produced by the method.

As a prior art related to the present invention, Korean Patent Laid-Open No. 2004-0039148 discloses a method of pulverizing powdered cereal grains and fruit seaweeds, which have been freeze-dried at -40 ° C under vacuum at 80 ° C, Adding a raw material and a chocolate containing a preservative component to the cookie, and cooling and drying the cookie.

Korean Patent Publication No. 2011-0139801 also discloses that squid powder and meat roasted meat are contained in an amount of 3 to 10 parts by weight based on 100 parts by weight of wheat flour, squid powder and meat roasted meat are removed, And dehydrating squid preprocessing step; In order to induce the gel formation of the cut squid, the acidity is adjusted. To sterilize the squid, the squid is firstly immersed in an alkaline ion electrolytic water mixed solution mixed with an acidity regulator, and the first immersed squid is added again to the acidic ion electrolytic solution A step of controlling acidity and disinfecting the soaked tea; And a step of removing part of the water by using a presser to remove moisture of the squid after the acidity control and sterilization and disinfection, and then pulverizing and drying and pulverizing the resultant. There is a manufacturing method of squid cookies.

However, since the prior art and the technical features of the present invention are different from each other, the present invention and the prior art are inventions having different configurations.

It is an object of the present invention to provide a method for producing a cookie containing rice flour.

Another object of the present invention is to provide a cookie containing rice flour prepared by the above-mentioned method for producing cookies containing the rice flour.

The present invention relates to a method for producing a red flour, a flour, a flour, a starch, a butter, a saccharide, an egg, a salt, a baking powder and a raw material as blue berries, purple sweet potato flour, bokbunja flour, Mixing at least one selected to obtain a mixture; Adding purified water to the mixture to obtain a dough; Molding the dough and aging the dough to obtain an aged molded product; And a step of baking the aged molded product. The present invention also provides a method for producing a cookie comprising the rice flour.

The present invention can provide a cookie containing the rice flour prepared by the above-mentioned method for producing a cookie including the rice flour.

The cookies containing the rice flour produced according to the present invention include a raw material or a supplementary material and additives in addition to the rice flour, so that the nutrients and / or the functionalities of the above-described raw materials or additives and additives can be easily ingested by consumers, The consumption of rice can be promoted.

In addition, the development of processed foods for rice has the effect of increasing the consumption of rice, thereby contributing to the economic benefits of rice farmers and local communities.

The present invention shows a method for producing a cookie containing rice flour.

The present invention relates to a method for producing a fermented food such as rice flour, wheat flour, starch, butter, saccharide, egg, salt, baking powder and a raw material such as blueberry pulp, blueberry powder, purple sweet potato powder, brambone powder, , And Rhizobium powder to obtain a mixture; Adding purified water to the mixture to obtain a dough; Molding the dough and aging the dough to obtain an aged molded product; And a step of baking the aged molded product. The present invention also provides a method for producing a cookie including rice flour.

Wherein the mixture comprises 30 to 59.1% by weight of rice flour; 5-15 wt% of our wheat flour; 5 to 15% by weight of starch; 15 to 20% by weight of butter; 10 to 20% by weight of saccharides; 5 to 10% by weight of eggs; 0.1-0.5 wt% salt; 0.5 to 1.0 wt% of baking powder; And 0.3-10 wt% of at least one selected from blueberry pulp, blueberry powder, purple sweet potato powder, bokbunja powder, audi powder, persulfate powder, urophyte powder,

31.4465 wt% of rice flour as an example of the mixture in the above; Our flour is 9.4340% by weight; 9.4340% by weight of starch; 15.7233% by weight butter; 15.7233% by weight of saccharides; 7.8615% by weight of eggs; 0.3145 wt.% Of salt; 0.6289 wt% baking powder; And 9.4340% by weight of blueberry pulp as a sub ingredient.

As another example of the mixture, 34.7222% by weight of rice flour; 10.4160% by weight of wheat flour; 7.9861 wt% starch; Butter 17.3611 wt%; 17.3620% by weight of saccharides; 8.6804% by weight of eggs; Salt 0.3472 wt%; 0.6944% by weight of baking powder; And 2.4306% by weight of a purplish sweet potato powder as a sub ingredient.

The dough may be obtained by mixing and mixing 20 to 100 parts by weight of purified water with respect to 100 parts by weight of the mixture.

As an example of the dough, those obtained by adding and mixing 20 parts by weight of purified water with respect to 100 parts by weight of the mixture may be used.

As another example of the dough, the mixture obtained by adding and mixing 50 parts by weight of purified water with respect to 100 parts by weight of the mixture may be used.

As another example of the dough, the mixture obtained by adding and mixing 75 parts by weight of purified water to 100 parts by weight of the mixture may be used.

As another example of the above dough, a mixture obtained by adding and mixing 100 parts by weight of purified water with 100 parts by weight of the mixture may be used.

The dough is shaped into a shape selected from a circle, an ellipse, a rectangle, a triangle, a pentagon, a hexagon, and a star in a cross section and aged at -18 ° C to 4 ° C for 30 minutes to 2 hours. Can be cut to have a thickness of 1 to 10 mm.

As an example of the above-mentioned aged product, the aged product obtained by shaping the dough cross-section into a circular shape and aging at -18 ° C for 1 hour can be cut to a thickness of 7 mm and used.

As an example of the above-mentioned aged product, it is possible to use a mature product obtained by shaping a dough cross-section in the shape of a rectangle of 5 cm in width and 5 cm in length and aging at 0 ° C for 1.5 hours.

As an example of the above-mentioned aged product, the ripened product obtained by shaping into a triangle shape having a length of 5 cm on one side of the dough cross-section and aging at 4 ° C for 2 hours can be cut to a thickness of 7 mm.

The aged molded product may be baked at 150 to 200 ° C for 10 minutes to 30 minutes to prepare cookies containing rice flour.

The aged molded product may be baked at 180 ° C for 15 minutes to prepare a cookie containing rice flour.

In the above, rice flour can be obtained by pulverizing rice with a particle size of 0.01 to 0.5 mm.

In the above, the rice flour can be obtained by pulverizing rice produced in Jeongeup city to a particle size of 0.01-0.5 mm.

In the above, the rice flour can be obtained by crushing the "maple beautiful rice" produced in Jeongeup city to a particle size of 0.01-0.5 mm.

In the above, rice flour can be obtained by pulverizing rice with a particle size of 0.2 mm.

As the rice flour, the rice produced in Jeongeup, Jeongeup, Jeollabuk-do may be ground to a particle size of 0.2 mm.

In the above, rice flour can be obtained by crushing the "maple beautiful rice" produced in Jeongeup-city, Jeollabuk-do to have a particle size of 0.5 mm.

The starch may be at least one selected from corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, wheat starch and modified starch.

In the case where the total content of the starch is selected from the group consisting of corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, wheat starch and modified starch, 9 to 9: 1 can be used.

The starch may be a starch mixed with at least three of corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, wheat starch and modified starch.

The starch may be a mixed starch wherein at least three kinds of starch are mixed at the same weight ratio, such as corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, wheat starch and modified starch.

The starch may be corn starch.

In the above description, the saccharide is selected from sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulin oligosaccharide, galactooligosaccharide, chitooligosaccharide, xylooligosaccharide, sucralose but are not limited to, sucralose, honey, propolis, trehalos, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol At least one selected from the group consisting of maltitol, mannitol, rhamnitol, inositol, erythritol, paratinose and quercitol may be used.

The saccharide may be selected from the group consisting of sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulooligosaccharide, galactooligosaccharide, chitooligosaccharide, xylooligosaccharide, sucralose, When the total content of the two selected from among honey, propolis, trehalose, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol, mannitol, laminitol, inositol, erythritol, paratinose and quercitol is 10 , And the mixed saccharides in which the two types of saccharides are mixed can be used in a weight ratio of 1: 9 to 9: 1, respectively.

The saccharide may be a mixed saccharide in which sugar and oligosaccharide are mixed in a weight ratio of 1: 9 to 9: 1 when the content of sugar and oligosaccharide is 10, wherein the oligosaccharide is selected from the group consisting of maltooligosaccharide, isomaltooligosaccharide, Any one selected from lacto-oligosaccharides, inulin oligosaccharides, galacto-oligosaccharides, chito oligosaccharides, and xylo-oligosaccharides can be used.

The saccharide may be selected from the group consisting of sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulooligosaccharide, galactooligosaccharide, chitooligosaccharide, xylooligosaccharide, sucralose, Mixed saccharides in which three or more saccharides selected from among honey, propolis, trehalose, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol, mannitol, laminitol, inositol, erythritol, Can be used.

The material of the powder formulations may be washed with water and then dried to remove impurities and then pulverized to have a particle size of 0.05 to 1 mm.

The material of the powder formulations may be any of powder selected from the group consisting of blueberry powder, purple sweet potato powder, brambone powder, audi powder, zucchini powder, turmeric powder, and rhizome powder, which are pulverized so as to have a particle size of 0.05 to 1 mm after removing water, You can use more than one.

The material of the powder formulations may be any one selected from the group consisting of blueberry powder, purple sweet potato powder, brambone powder, audi powder, zucchinis powder, corn powder, and persimmon powder, which are pulverized so as to have a particle size of 0.5 mm after removing water, Or more can be used.

The material of the powder formulations may be obtained by removing impurities after washing with water, pulverizing the powder to a particle size of 0.05 to 1 mm after steamed for 30 minutes to 2 hours by steam at 60 to 90 ° C, have.

The material of the powder formulations is washed with water, washed with steam at 60 to 90 ° C for 30 minutes to 2 hours, dried, and then pulverized to give a particle size of 0.05 to 1 mm. , Purple sweet potato powder, bokbunja powder, audi powder, rhizome powder, urophylae powder, and rhizome powder can be used.

The material of the powder formulations is washed with water, washed with steam at 75 ° C for 1 hour, dried and pulverized to a particle size of 0.5 mm to obtain a blueberry powder, a purple sweet potato powder, At least one selected from powders, rhizomes powder, rhizomes powder, cormorant powder, and rhizome powder can be used.

In the above, the ingredient may be at least one selected from the group consisting of blueberry powder, purple sweet potato powder, bokbunja powder, audi powder, zucchini powder, urogal powder, and rhizome powder, and the blueberry pulp having a particle size of 10 to 30 mm may be used.

At least one selected from the group consisting of rice flour, wheat flour, starch, butter, saccharide, egg, salt, baking powder, blueberry powder, purple sweet potato powder, brambone powder, audi powder, When this mixed mixture is obtained, a mixture in which an additive is further added can be used.

At least one selected from the group consisting of rice flour, wheat flour, starch, butter, saccharide, egg, salt, baking powder, blueberry powder, purple sweet potato powder, brambone powder, audi powder, In order to obtain the mixed mixture, it is possible to use a mixture obtained by further adding and mixing any one or more ingredients selected from the group consisting of yongyan meat, broiler meat, and goldfish as additives.

The mixture in which the additive is further added is 30 to 58.1% by weight of rice flour; 5-15 wt% of our wheat flour; 5 to 15% by weight of starch; 15 to 20% by weight of butter; 10 to 20% by weight of saccharides; 5 to 10% by weight of eggs; 0.1-0.5 wt% salt; 0.5 to 1.0 wt% of baking powder; 0.3 to 10% by weight of at least one component selected from the group consisting of blueberry pulp, blueberry powder, purple sweet potato powder, bokbunja powder, audi powder, persulfate powder, As the additive, a mixture obtained by mixing 1 to 5% by weight of any one or more ingredients selected from the group consisting of dragon eye meat, broiler meat, and gold and silver can be used.

The additive may be washed with water and then dried to remove impurities, and then pulverized to have a particle size of 0.05 to 1 mm.

The additive may be any one or more selected from the group consisting of dragon eye meat, broiler meat, and gold silver flower, which are pulverized to remove particles after washing with water and then dried to have a particle size of 0.05 to 1 mm.

In the above, the material may be at least one selected from the group consisting of dragon egg, broiler meat, and gold and silver flowers, which are pulverized so as to have a particle size of 0.5 mm after removing the foreign substances after washing with water.

The additive may be pulverized after washing with water to remove impurities and then steamed for 30 minutes to 2 hours by steam at 60 to 90 ° C., dried and then pulverized to have a particle size of 0.05 to 1 mm.

In the above, the additive is washed with at least one selected from the group consisting of yongyan meat, broiler meat, and gold and silver flowers, and then steamed at 60 to 90 ° C for 30 minutes to 2 hours Dried) and pulverized to have a particle size of 0.05 to 1 mm.

At least one selected from the group consisting of yonggan meat (meatballs), broiler meat (meatballs) and gold (silver) flowers is washed with water, and then the mixture is steamed at 75 ° C for 1 hour, And then pulverized to have a particle size of 0.5 mm.

The drying may be carried out using a conventional drying method, for example, at least one selected from hot air drying, cold air drying, far-infrared drying and natural drying at room temperature. In the present invention, Those skilled in the art will be able to choose from among those skilled in the art, so that detailed description thereof will be omitted below.

In order to achieve the object of the present invention, it is preferable to provide a method for producing a cookie comprising rice flour according to the above-mentioned conditions, when the method for producing a cookie containing the rice flour of the present invention is performed under various conditions.

The present invention includes a cookie containing rice flour prepared by the above-mentioned method for producing a cookie containing the rice flour.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1-1 >

The flour was prepared by mixing 31.4465 wt% of rice flour, 9.4340 wt% of wheat flour, 9.4340 wt% of corn starch, 15.7233 wt% of butter, 9.4340 wt% of fructooligosaccharide, 6.2893 wt% of sugar, 7.8615 wt% of egg, 0.3145 wt% of salt, 0.6289 wt% 9.4340% by weight of blueberry pulp having a particle size of 25 mm was mixed as a raw material.

To 100 parts by weight of the mixture, 20 parts by weight of purified water was added and mixed to obtain a dough.

The dough was formed into a circular shape with a diameter of 6 cm, and then aged at -18 ° C for 1 hour. The aged material was cut to a thickness of 7 mm.

The above molded product was baked in an oven at a temperature of 180 DEG C for 15 minutes to prepare a cookie containing rice flour.

In the above, rice flour was obtained by crushing the "autumn leaves beautiful rice" produced in Jeongeup city, Jeollabuk-do to a particle size of 0.2 mm.

≪ Example 1-2 >

A mixture containing 34.7222 wt% of rice flour, 10.41 wt% of wheat flour, 7.9861 wt% of corn starch, 17.3611 wt% of butter, 10 wt% of fructooligosaccharide, 7.6320 wt% of sugar, 8.6804 wt% of egg, 0.3472 wt% of salt, 0.6944 wt% of baking powder, After washing with water as a raw material, the powder was dried by hot air at 45 ° C, and 2.4306% by weight of pulverized purple sweet potato powder having a particle size of 0.2 mm was mixed to obtain a mixture.

To 100 parts by weight of the mixture, 20 parts by weight of purified water was added and mixed to obtain a dough.

The dough was molded into a square shape of 5 cm in length and 5 cm in length, and then aged at 0 ° C for 1.5 hours. The aged material was cut into a thickness of 5 mm.

The above molded product was baked in an oven at a temperature of 180 DEG C for 15 minutes to prepare a cookie containing rice flour.

In the above, rice flour was obtained by crushing the "autumn leaves beautiful rice" produced in Jeongeup city, Jeollabuk-do to a particle size of 0.2 mm.

≪ Example 1-3 >

10% by weight of fructooligosaccharide, 3% by weight of sugar, 8% by weight of eggs, 0.2% by weight of salt, 0.7% by weight of baking powder, and 40% by weight of rice flour, 14.38% by weight of wheat flour, 10% by weight of corn starch, After washing with water as a raw material, the mixture was dried with hot air at 45 DEG C, and a mixture obtained by mixing 1.72 wt% of crushed bokbun powder with a particle size of 0.3 mm was obtained.

To 100 parts by weight of the mixture, 20 parts by weight of purified water was added and mixed to obtain a dough.

The dough was shaped into a circular cross-section having a diameter of 6 cm, aged at 4 캜 for 2 hours, and aged was cut to a thickness of 7 mm.

The above molded product was baked in an oven at a temperature of 180 DEG C for 15 minutes to prepare a cookie containing rice flour.

In the above, rice flour was obtained by crushing the "autumn leaves beautiful rice" produced in Jeongeup city, Jeollabuk-do to a particle size of 0.2 mm.

≪ Example 1-4 >

Except that 13.6% by weight of wheat flour was used, and after washing with water as a raw material, foreign matters were removed, and then dried with hot air at 45 DEG C and 2.5% by weight of pulverized OD1 powder so as to have a particle size of 0.2 mm. A cookie containing rice flour was prepared in the same manner as in Example 3.

≪ Example 1-5 >

12.8% by weight of wheat flour, 12.8% by weight of corn starch, washed with water as a raw material, and then dehydrated with steam at 75 ° C for 1 hour, dried with hot air at 45 ° C A cookie containing rice flour was prepared in the same manner as in Example 1-3, except that 0.5% by weight of crushed sulfur powder was used so that the particle size was 0.2 mm.

≪ Example 1-6 >

12.86% by weight of wheat flour and 12.86% by weight of corn starch were used. After washing with water as a raw material, impurities were removed, steam was steamed at 75 ° C for 1 hour, dried by hot air at 45 ° C Cookies containing rice flour were prepared in the same manner as in Example 1-3, except that 0.38% by weight of crushed china powder was used so that the particle size was 0.2 mm.

<Example 1-7>

12.8% by weight of wheat flour, 12.8% by weight of corn starch, washed with water as a raw material, and then dehydrated with steam at 75 ° C for 1 hour, dried with hot air at 45 ° C A cookie containing rice flour was prepared in the same manner as in Example 3, except that 0.5 wt% of crushed root powder was used so that the particle size was 1-0.3 mm.

&Lt; Test Example 1 >

Cookies containing each of the rice flours prepared in Examples 1-1 to 1-7 were used as experimental groups and cookies (Daeshtech, Orion, Korea) sold as commercial products were used as control groups, Sensory evaluation such as taste, flavor and overall acceptability of the control group was measured by the 5-point scaling method, and the results are shown in Table 1 below.

In the above, the sensory test was carried out on 30 panelists (15 males and females, each having a sensory test experience of 3 years or more in the food field).

Cookie sensory test Item flavor incense Overall likelihood Example 1-1 4.2 4.1 4.1 Examples 1-2 4.2 4.1 4.1 Example 1-3 4.2 4.1 4.1 Examples 1-4 4.1 4.0 4.1 Examples 1-5 4.0 4.0 4.0 Examples 1-6 4.0 4.0 4.0 Examples 1-7 4.0 4.0 4.0 Control group 3.9 3.9 3.9

* In Table 1, the sensory scores such as taste, flavor and overall acceptability of the cookies containing the respective rice flour prepared in Examples 1-1 to 1-7 and the cookies of the control group were obtained by dividing the total score of the panel The number is rounded off from the second decimal place after dividing by the number, which means that the higher the number, the better the sensuality.

As shown in the results of Table 1, the cookies containing the rice flour of the present invention exhibit more or less the same level of functionality as the cookies currently sold on the market, and thus have a sensibility suitable for commercialization.

&Lt; Example 2-1 >

A mixture of 40% by weight of rice flour, 11.3% by weight of wheat flour, 11.3% by weight of corn starch, 11% by weight of butter, 10% by weight of fructooligosaccharide, 3% by weight of sugar, 8% After washing with water, it was washed with hot air at 45 ° C, and then 1.5% by weight of crushed blueberry powder having a particle size of 0.2 mm and water were removed with additives, and then steam was removed at 75 ° C for 1 hour Dried (steamed) at 45 캜, and then mixed with 3% by weight of yungyeol (longan bean) which had been pulverized to have a particle size of 0.5 mm.

To 100 parts by weight of the mixture, 20 parts by weight of purified water was added and mixed to obtain a dough.

The dough was shaped into a circular shape having a thickness of 5 mm and a diameter of 6 cm, and then aged at 0 캜 for 1.5 hours to obtain aged material.

The above molded product was baked in an oven at a temperature of 180 DEG C for 15 minutes to prepare a cookie containing rice flour.

In the above, rice flour was obtained by crushing the "maple beautiful rice" produced in Jeongeup city, Jeollabuk-do to a particle size of 0.3 mm.

&Lt; Example 2-2 >

2.4% by weight of a purplish sweet potato powder ground with 10.85% by weight of wheat flour, 10.85% by weight of corn starch, washed with water as a raw material and then dried with hot air at 45 캜 to have a particle size of 0.3 mm, 3% by weight of broiler chickens which had been steamed at 75 DEG C for 1 hour, dried by hot air at 45 DEG C and then pulverized to have a particle size of 0.5 mm was used A cookie containing rice flour was prepared in the same manner as in Example 2-1.

&Lt; Example 2-3 >

1.21% by weight of wheat flour, 11.19% by weight of corn starch, washed with water as a raw material, and then dried with hot air at 45 ° C. Thereafter, 1.72% by weight of crushed brambly powder and 0.3% After washing with water, the particles were removed and steamed at 75 ° C for 1 hour. The dried product was dried with hot air at 45 ° C, and 3% by weight of gold and silver powder pulverized to have a particle size of 0.5 mm was used A cookie containing rice flour was prepared in the same manner as in Example 2-1.

<Example 2-4>

10.8% by weight of wheat flour and 10.8% by weight of corn starch were used as a raw material. After washing with water as a raw material, foreign matters were removed. Dried by hot air at 45 ° C and dried at 45 ° C, And 3% by weight of yonggan meat (longan beef) which was pulverized to have a particle size of 0.5 mm after being steamed for 1 hour by steam at 75 캜 after removing water, A cookie containing rice flour was prepared in the same manner as in Example 2-1.

<Example 2-5>

11.8% by weight of wheat flour, 11.8% by weight of corn starch, washed with water as a raw material, and then dehydrated with steam at 75 ° C for 1 hour, dried with hot air at 45 ° C 0.5% by weight of crushed powder of the granules so as to have a particle size of 0.3 mm, and then washed with water as an additive, and then dehydrated with steam at 75 ° C for 1 hour, dried with hot air at 45 ° C, Cookies containing rice flour were prepared in the same manner as in Example 2-1, except that 3% by weight of broiler chopped meat (meat broth) was used.

<Example 2-6>

11.86% by weight of wheat flour was used and 11.86% by weight of corn starch was used. After washing with water, debris was removed, steam was steamed at 75 ° C for 1 hour, dried by hot air at 45 ° C, 0.38% by weight of crushed urea powder of 0.3 mm in diameter, and water after washing with additives. Then, the crushed material was steamed for 1 hour at a temperature of 75 캜, dried by hot air at 45 캜, By weight, and 3% by weight of ground gold sulfide (gold silver flower) so as to obtain a rice flour.

<Example 2-7>

11.55% by weight of wheat flour and 11.55% by weight of corn starch were used. After washing with water, foreign substances were removed, and the mixture was steamed for 1 hour by steam at 75 ° C, dried by hot air at 45 ° C, 0.5% by weight of the powder of crushed rhizomes crushed to have a pore size of 0.3 mm, and 1% by weight of dragon eye meat, 1% by weight of broiler meat, and 1% by weight of gold silver flower as additives, Cookies containing rice flour were prepared in the same manner as in 2-1.

Each additive was washed with water, washed with steam at 75 DEG C for 1 hour, dried with hot air at 45 DEG C, and pulverized to have a particle size of 0.5 mm. .

&Lt; Test Example 2 &

Cookies containing the respective rice flour and additives prepared in Examples 2-1 to 2-7 were used as an experimental group and cookies (Daizy Steve, Orion, Korea) sold as commercial products were used as a control group Sensory evaluation such as taste, flavor, overall acceptability, etc. were measured by the 5-point scale method for the experimental group and the control group, and the results are shown in Table 2 below.

In the above, the sensory test was carried out on 30 panelists (15 males and females, each having a sensory test experience of 3 years or more in the food field).

Cookie sensory test Item flavor incense Overall likelihood Example 2-1 4.1 4.1 4.1 Example 2-2 4.1 4.1 4.1 Example 2-3 4.1 4.1 4.1 Examples 2-4 4.0 4.0 4.0 Example 2-5 4.0 4.0 4.0 Examples 2-6 4.0 4.0 4.0 Examples 2-7 4.0 4.0 4.0 Control group 3.9 3.9 3.9

* In Table 2, the sensory scores such as taste, flavor, and overall acceptability of the cookies containing the respective rice flour prepared in Examples 2-1 to 2-7 and the cookies of the control group, The number is rounded off from the second decimal place after dividing by the number, which means that the higher the number, the better the sensuality.

As shown in the results of Table 2, the cookies containing the rice flour and the additives of the present invention exhibit more or less the same level of functionality as the cookies sold on the market at present, indicating that they are suitable for commercialization.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

The cookies containing the rice flour produced by the present invention include a first raw material or a first raw material and a second raw material in addition to the rice flour and the nutritional components of the first raw material or the first raw material and the second raw material and / In addition to promoting consumption of rice, in addition to promoting the consumption of rice, the development of processed foods for rice increases the consumption of rice, thereby improving the economic benefits of rice farmers and local communities. And can be used industrially.

Claims (6)

delete delete Which is selected from rice flour, wheat flour, starch, butter, saccharide, egg, salt, baking powder, blueberry pulp, blueberry powder, purple sweet potato powder, bokbun powder, persimmon powder, Mixing at least one component selected from the group consisting of dragon eye, broiler meat, and gold and silver with at least one component and an additive to obtain a mixture;
Adding purified water to the mixture and mixing to obtain a dough;
Molding the dough and aging the dough to obtain an aged molded product; And
And baking the aged molded product. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt; The method of claim 3,
30 to 58.1% by weight of rice flour; 5-15 wt% of our wheat flour; 5 to 15% by weight of starch; 15 to 20% by weight of butter; 10 to 20% by weight of saccharides; 5 to 10% by weight of eggs; 0.1-0.5 wt% salt; 0.5 to 1.0 wt% of baking powder; And 0.3 to 10% by weight of at least one component selected from blueberry pulp, blueberry powder, purple sweet potato powder, bokbun powder, zeolite powder, corn powder, Mixing 1 to 5% by weight of at least one component selected from the group consisting of dragon eye meat, broiler meat, and gold and silver flowers as an additive to obtain a mixture;
Adding 20 to 100 parts by weight of purified water to 100 parts by weight of the mixture to obtain a dough;
The dough is formed into a shape having a thickness of 1 to 10 mm and a cross section in a shape selected from a circle, an ellipse, a square, a triangle, a pentagon, a hexagon and a star, To obtain an aged material;
And baking the aged molded product at 150 to 200 ° C for 10 minutes to 30 minutes. The method of claim 3,
Rice flour is rice ground to a particle size of 0.01-0.5 mm;
Starch is at least one selected from corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, wheat starch, and modified starch;
The saccharides may be selected from the group consisting of sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulinoligosaccharide, galactooligosaccharide, chitooligosaccharide, xylooligosaccharide, sucralose, , Honey, propolis, trehalos, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol, A cookie comprising rice flour characterized in that it is at least one selected from the group consisting of mantitol, rhamnitol, inositol, erythritol, paratinose, and quercitol. Gt; A cookie comprising rice flour prepared by the method of claim 3.