KR101626340B1 - The Rice Paste Composition And The Method For Preparing Waffle Using The Same - Google Patents

Abstract

The present invention relates to a dough comprising 32 to 38% by weight of rice flour, 18 to 24% by weight of sugar, 9 to 12% by weight of water, 16 to 20% by weight of egg foam, 10 to 17% by weight of margarine, % ≪ / RTI > of dough composition for making rice waffles.
According to the present invention, the rice waffle of the present invention does not contain a gluten component, so it can reduce gastrointestinal disorders such as poor digestion, improve the texture and flavor, and can be provided as a nutritional snack for children and adolescents who mainly take waffles have. In addition, it is possible to provide a modern substitute for instant food, which is as simple as instant, but has a much better nutritional value.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice dough composition for preparing waffles,

The present invention relates to a dough composition for improving the taste and digestion function and more specifically to a dough composition for preparing waffle using rice flour instead of wheat flour capable of causing digestive disorders by containing a large amount of gluten, ≪ / RTI >

Waffle, also known as gauffer in French, is a waffle iron made of a mixture of flour, milk and eggs in square, rectangular, round, heart-shaped, It is a kind of Western confectionery which is made by pouring dough and baking in brown between two pieces of iron plate with engraved honeycomb pattern. Waffles are crispy but have a soft texture and a sweet flavor and are popular as desserts as well as food substitutes.

There are two types of waffles: Belgian waffles and American waffles, depending on the ingredients in the dough. Belgian waffles are traditionally made of fermented dough with sweet pastry, while American waffles feature crispy baking powder instead of yeast. Waffles are not only consumed by themselves, but they can also be eaten with a variety of fresh fruits, syrups or whipped cream depending on their preferences.

Nevertheless, the waffle uses the recipe that has been used since the past, so the main ingredient is flour. Wheat flour contains gluten, which is a component that maintains a chewy texture and a finished form of the food. These gluten can enter the body as an insoluble protein and secrete serotonin, called the happy hormone. Therefore, when foods containing flour are consumed, the effect of improving mood can be obtained. However, this may result in excessive intake of flour, which may lead to so-called "white fear", flour poisoning.

Wheat flour contains sugars like rice, but its ability to digest and absorb is large, and it is a major cause of various digestive disorders, allergies and obesity in Asian people, especially rice. Wheat flour is made up of molecules that are not digested well, so they stay on for a long time. In the process, the stomach acid is excessively secreted and the carbohydrate is likely to accumulate in the subcutaneous fat. On the other hand, rice does not contain any gluten, so it digests better than wheat flour, and as a result, it breaks down quickly, causing a digestive disorder or less likely to accumulate in the body.

In recent years, in order to meet the consumers' preference, various foods and food service industries have been developing and releasing gluten-free products in order to lower the flour content or to make gluten-free products. . Korean Patent No. 0742572 " Rice Flour Mix and Method of Making Rice Bread ", Korea Patent No. 0901722, 'Flour Powder Composition Using Rice Flour', and Japanese Patent No. 4393385 'Method for Producing Rice Flour and Its Use' Disclose various techniques for selecting rice flour instead of wheat flour.

However, because rice flour does not contain gluten, the food does not swell well, as in the case of using flour, so most conventional techniques inevitably involve mixing a large amount of wheat flour or artificially adding gluten. In this case, the effect of replacing flour is very low. In addition, Korean Patent Application No. 2010-0022113 entitled " Glutinous rice waffle added with charcoal and its preparation method ", although there is a technology for manufacturing waffles without using flour, is not entirely used without using additives such as yeast or baking powder There is no technology related to the manufacture of waffles that can be manufactured more easily using only rice flour.

In order to solve the problem of digestion caused by wheat flour or gluten, rice flour is used instead of wheat flour during manufacturing of a dough composition for manufacturing waffles, and an excellent texture and flavor can be felt without using additives such as yeast or baking powder used for manufacturing waffles Rice waffles and their manufacturing methods.

One embodiment of the present invention is a method of making a dough comprising 32 to 38% by weight of rice flour, 18 to 24% by weight of sugar, 9 to 12% by weight of water, 16 to 20% by weight of egg foam, 10 to 17% by weight of margarine, 0.1 to 0.2% by weight of a dough composition for making rice waffles.

The rice flour is at least one rice flour selected from the group consisting of brown rice, white rice, black rice, green rice and red rice, and preferably has a particle size of 250 to 300 탆.

Also, it is preferable that the egg foam be foamed by a public method, and the kneading may have a moisture content of 8.0 to 15.0% and a viscosity of 5.0 to 7.0 Pa.s.

Further, the dough may include nuts including almonds, walnuts, peanuts, sunflower seeds, pistachios, cashew nuts, macadamia and chestnuts; Fruits, berries including jujubes, blueberries, kiwi, figs, clean berry, mangos, plums, grapes, pineapples and strawberries; Sweet potato, pumpkin, onion, carrot, spinach and mugwort; Seaweeds including sea tangle, seaweed, seaweed, and parasites; Mushrooms including throat mushroom and shiitake mushroom; And spices including curry, cinnamon and ginger, in an amount of 0.1 to 5 parts by weight per 100 parts by weight of the rice flour in powder form.

Yet another embodiment of the present invention is a method of making a kneader, comprising: (a) mixing 32 to 38% by weight of rice flour and 18 to 24% by weight of sugar with 9 to 12% by weight of water based on the total weight of the ingredients in a kneader; (b) adding 16 to 20% by weight of the egg foam in the mixing state of the step (a); (c) adding 10 to 17% by weight of margarine and 0.1 to 0.2% by weight of an emulsifier to the kneader, and maintaining the mixture for 5 to 15 minutes to complete the dough; And (d) placing the dough completed in step (c) in a waffle preheated at 180 to 200 ° C for 2 to 3 minutes, and then cooling the baked waffle at room temperature.

In this case, the rice flour added in the step (a) preferably has a grain size of 250 탆 to 300 탆, and the egg foam produced by the public method is preferably used. In the step (c) To 75 DEG C, and then mixed with an emulsifier before use.

Also, the step (a) may include adding to the rice flour nuts including almonds, walnuts, peanuts, sunflower seeds, pistachios, cashew nuts, macadamia and chestnuts; Fruits, berries including jujubes, blueberries, kiwi, figs, clean berry, mangos, plums, grapes, pineapples and strawberries; Sweet potato, pumpkin, onion, carrot, spinach and mugwort; Seaweeds including sea tangle, seaweed, seaweed, and parasites; Mushrooms including throat mushroom and shiitake mushroom; And spices including curry, cinnamon and ginger, in the form of powder, in an amount of 0.1 to 5 parts by weight per 100 parts by weight of the rice flour.

Another embodiment of the present invention is a rice waffle produced by the above method and having a hardness of 3000 to 5000 g, a gumminess of 2000 to 2800, a springiness of 0.7 to 0.8, a cohesiveness of 0.5 To 0.65, a chewiness of 1500 to 2000, and an adhesive property of -0.3 to -1.2 g sec.

Since it does not contain the gluten component, it can reduce the gastrointestinal disorder such as indigestion, and the texture and the flavor are improved, so that it can be popularized as a nutritional snack particularly for children and adolescents who mainly take waffles. In addition, it is possible to provide a modern substitute for instant food, which is as simple as instant, but has a much better nutritional value. Furthermore, according to the trend of the recent increase in the rice utilization rate, rice waffles can be exported back to overseas, and the utilization of domestic rice can be increased, thereby creating added value using agricultural products.

1 is a graph showing the result of a texture test of the rice waffle of the present invention.
Fig. 2 is a photograph comparing the appearance of wheat flour waffles and rice waffles of the present invention.

As a result of intensive efforts to produce waffles with improved texture and flavor without adding flour or gluten, the present inventors have completed rice waffles having the above-mentioned effects by using rice as a main material in place of flour. In rice waffles, it was confirmed that the shape and flavor of the waffles were improved to be equal to or better than that of the conventional waffles, even if the additives such as baker 's yeast or baking powder were not used.

According to one aspect of the present invention there is provided a dough comprising 32 to 38% by weight of rice flour, 18 to 24% by weight of sugar, 9 to 12% by weight of water, 16 to 20% by weight of egg foam, 10 to 17% by weight of margarine, 0.1 to 0.2% by weight of an emulsifier can be provided. According to a more preferred embodiment, the dough comprises 35 to 36 wt% of rice flour, 20 to 22 wt% of sugar, 10 to 11 wt% of water, 17 to 18 wt% of egg, 14 to 16 wt% of margarine And 0.1 to 0.2% by weight of an emulsifier can be quantitatively measured and used.

According to the present invention, the present invention is characterized in that dough is produced using rice flour without using any flour at the time of producing dough. In the case of flour, when the water is absorbed, it contains a large amount of gluten ingredient which collects the air bubbles and imparts tenacity, so that the texture of the mushy bread can be realized. However, due to the swelling nature of the gluten, It is also a factor that interferes with. In particular, celiac disease, a disease that does not digest gluten, is caused by inflammation and deformation of the small intestine by gluten, which is a hereditary disease. The manufactured food can not be used at all.

On the other hand, rice contains sugars like flour, but it is composed of well-decomposed ingredients, so it is much better to digest than flour and has a shorter time to stay in the body, so it is less likely to accumulate in subcutaneous fat or cause digestion failure. In addition, there are many patients who are allergic to wheat flour, but rice flour has a low incidence of allergy, so rice flour has been attracting attention as a substitute for wheat flour. In addition, since 2008, the labeling of gluten-free food has been specified in the US and Europe, and functional foods added with rice flour have been attracting attention in the market.

In the case of the rice waffle according to the present invention as well, the addition of wheat flour prevents the occurrence of digestive disorders, allergies, obesity, and the like. The present invention is based on the difference of sugar and fat content instead of adding flour and it is possible to manufacture waffles without using any additives such as baker's yeast or baking powder used in most confectionery and baking.

In the case of rice used as a main material in the present invention, crude protein is 6 to 8%, fat, fiber and ash are 1 to 3%, saccharide is 70 to 80%, and 75% is composed of starch. Rice protein is not high compared to other grains, but rice protein is 74 in protein composition, but wheat protein is 47. Especially, the ratio of amylose and amylopectin, which are rice starch, is 20 to 25% and 75 to 80%, so that the waffle can be kneaded well.

If the content of the rice flour is less than 32 wt% based on the total weight of the dough, shrinkability is insufficient and there is a problem of breakage. When the content is more than 38 wt%, the rice flour is poor in volume and unfavorable in taste According to a preferred embodiment of the present invention, the rice flour is a Japanese rice species, which is a rice flour milled with at least one selected from the group consisting of brown rice, white rice, black rice, green rice and red rice, Most preferably. The grain size of the rice flour is preferably 250 to 300 占 퐉, and if the grain size is too small or too large, the feeling of necking may deteriorate in the sensory evaluation.

However, rice has an excellent protein value of 74, which is very good in cereals, but lacks essential amino acids such as lysine and threonine. Accordingly, in the present invention, it is possible to overcome the limit of the decrease of the viscoelasticity due to the addition of rice flour by adding an egg having a protein value of 100 as a whole protein. In addition, by adding eggs, fat-soluble vitamins such as minerals and vitamins A, D, E, and K can be added to make excellent foods.

According to a preferred embodiment of the present invention, since the waffle does not require a large volume feeling, it is preferable that the egg foam be foamed by a public method. Egg egg whites are mostly composed of proteins and are foamy, so stirring the egg whites captures air between them. Due to these properties, egg whites are trapped between amylopectin structures containing 70 to 80% of rice starch during the manufacture of waffles, allowing air to be trapped, giving bulkiness, denatured proteins due to heating, and finally, It makes the texture of crisp.

At this time, the egg foam is preferably added in an amount of 16 to 20% by weight based on the total weight of the dough. When the content is less than 16% by weight, a problem of lacking in volatility occurs. When the content is more than 20% by weight, not.

Further, according to a preferred embodiment of the present invention, the dough is selected from the group consisting of nuts including almonds, walnuts, peanuts, sunflower seeds, pistachios, cashew nuts, macadamia and chestnuts; Fruits, berries including jujubes, blueberries, kiwi, figs, clean berry, mangos, plums, grapes, pineapples and strawberries; Sweet potato, pumpkin, onion, carrot, spinach and mugwort; Seaweeds including sea tangle, seaweed, seaweed, and parasites; Mushrooms including throat mushroom and shiitake mushroom; And spices including curry, cinnamon and ginger, in an amount of 0.1 to 5 parts by weight per 100 parts by weight of the rice flour in powder form.

When the above-mentioned powders are added to the rice flour, the color of the final waffle can be improved as well as the flavor and taste, and waffles can be produced in various ways according to preferences. In addition, when consumed as a substitute for a meal, nutrients other than carbohydrate and protein can be consumed, and nutritional imbalance can be solved even for children who prefer the noodle. However, when the powder is added in an amount of less than 0.1 wt% based on the total weight of the dough, the powder can not be added to the dough. If the dough is more than 5 wt% Which is undesirable.

On the other hand, according to a preferred embodiment of the present invention, it is preferable that the water content is 8.0 to 15.0% and the viscosity is 5.0 to 7.0 Pa.s, more preferably the water content is 9.0 to 10.0% and the viscosity is 6.0 to 6.5 Pa.s. If the moisture content of the dough exceeds 15.0% or the viscosity is less than 5.0 Pa · s, the dough becomes too widespread to form waffles. If the moisture content is less than 8.0% or the viscosity exceeds 7.0 Pa · s, It is highly unlikely to be burned.

According to another aspect of the present invention, there is provided a method of producing rice waffles without using flour, bread enzymes and baking powder, and more specific methods are as follows.

First, it is preferable to (a) mix 32 to 38% by weight of rice flour and 18 to 24% by weight of sugar with 9 to 12% by weight of water based on the total weight of the ingredients in the kneader. In order to improve the taste and flavor of the final waffle, rice flour is mixed with almonds, walnuts, peanuts, sunflower seeds, pistachios, cashew nuts, Nuts including macadamia and chestnut; Fruits, berries including jujubes, blueberries, kiwi, figs, clean berry, mangos, plums, grapes, pineapples and strawberries; Sweet potato, pumpkin, onion, carrot, spinach and mugwort; And spices including curry, cinnamon and ginger may be mixed in an amount of 0.1 to 5 parts by weight per 100 parts by weight of the rice flour in powder form. The type, the grain size, and the content of each component of the rice flour are the same as those described in the above-described dough composition for making rice waffles, and thus will be omitted.

(B) The method for producing rice waffles according to the present invention may include adding 16 to 20% by weight of an egg foam in the mixing state of the step (a), wherein the case of the egg foam Which is the same as the above-mentioned contents in the dough composition for preparing rice waffles according to the present invention, and thus will be omitted.

(C) The rice waffle preparation method is a step subsequent to the step (b), wherein a mixture of 10 to 17% by weight of margarine and 0.1 to 0.2% by weight of an emulsifier is added to a kneader and mixed for 5 to 15 minutes Thereby completing the dough. In this case, the addition amount of the margarine and the emulsifier is the same as that described in the dough composition for making rice waffles, and it is more preferable that the margarine is mixed with the emulsifier after mixing at 65 to 75 캜 with hot water, . If the temperature of the hot water of the margarine is less than 65 ° C, mixing is not easy and the texture of the waffle may be deteriorated. When the temperature exceeds 75 ° C, the volume increases but it is not preferable because it is rough and has poor softness.

Finally, (d), in the method for manufacturing rice waffle of the present invention, the dough completed in the step (c) is placed in a preheated waffle at 180 to 200 ° C, baked for 2 minutes to 3 minutes, . ≪ / RTI > If the temperature of the waffle is less than 180 ° C, it takes a long time to bake the waffle and it may take a long time, so the outer and inner parts may not be uniformly cooked or the outer skin may not be baked crisply. If the temperature exceeds 200 ° C As soon as you put it up, the outer skin is formed and the inside is less ripe, and the outer surface can be burned. The rice waffle according to the present invention is not limited to this, but it may be more crispy to bake it with flour than with an indirect baking method using an oven.

According to a preferred embodiment of the present invention, the rice waffle produced using the dough and the manufacturing method has a hardness of 3000 to 5000 g, a gumminess of 2000 to 2800, a springiness of 0.7 to 0.8, cohesiveness of 0.5 to 0.65, chewiness of 1500 to 2000 and adhesiveness of -0.3 to -1.2 g.sec. According to the above characteristics, the rice waffle of the present invention is crisp and smooth It can provide a chewy texture.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for the purpose of illustrating the present invention more specifically, and the present invention is not limited thereto.

Example  One. waffle  Rice powder dough composition and rice for manufacturing waffle  Produce

(About 35.3% by weight) and sugar (CJ) were added to a kneader (NVM-12-2P, DAEYUNG, Korea) with a sieve having a hole size of 100 mesh on average, (About 21.2% by weight) was mixed with 45 ml of water at room temperature (about 10.6% by weight), and the mixing speed of the kneader was adjusted to 180 rpm in order to maximize air collection into the dough, And began to mix.

While confirming that the ingredients were mixed at a constant rate, 75 g (about 17.6% by weight) of egg foam, in which sufficient air bubbles were formed, were gradually added to the kneader by the public method (a method of foaming together without separating the egg whites and yolks). Subsequently, a mixture of 65 g of margarine (about 15.2% by weight) and 0.5 g (about 0.1% by weight) of methoshelmemax (emulsifier) was added to the dough at 70 ° C. and mixed for 9 minutes to complete the final dough. The viscosity of the finished dough was 6.19 Pa · s, and the moisture content was 9.71% as measured by a Moisture analyzer (Mettler Toledo, MJ33, Switzerland) as measured by Viscometer (vibro viscometer, SV-10, Japan). The dough was placed in a preheated waffle at 190 ° C, baked for 2 minutes, then cooled naturally at room temperature to prepare rice waffles.

Example  2 and Comparative Example  Produce

The dough was prepared in the same manner as in Example 1 except that the content of sugar and margarine was adjusted as in the contents of Table 1 and then waffled with a waffle to prepare Example 2 and Comparative Examples 1 to 8, And viscosity were measured. In addition, wheat flour dough was also prepared as a control for waffle dough using rice flour and water content and viscosity were measured. The respective components, moisture content and viscosity are shown in Table 1 below.

Rice flour
(g) flour
(g) egg
(g) water
(ml) Sugar
(g) margarine
(g) Emulsifier
(g) Moisture content
(%) Viscosity
(Pa.s) Example 1 150 - 75 45 90 65 0.5 9.71 6.19 Example 2 150 - 75 45 85 70 0.5 9.32 6.01 Comparative Example 1 150 - 75 45 10 10 0.5 25.40 7.21 Comparative Example 2 150 - 75 45 10 65 0.5 20.13 7.14 Comparative Example 3 150 - 75 45 90 120 0.5 6.85 7.25 Comparative Example 4 150 - 75 45 90 170 0.5 11.77 7.02 Comparative Example 5 150 - 75 45 170 65 0.5 5.33 6.27 Comparative Example 6 150 - 75 45 170 120 0.5 3.29 3.09 Comparative Example 7 150 - 75 45 10 120 0.5 9.68 4.82 Comparative Example 8 150 - 75 45 170 10 0.5 8.58 7.08 flour - 150 75 45 90 65 0.5 9.01 2.24

Particularly, the waffle produced using the rice dough made from the rice waffle (Example 1) produced according to the present invention and the above-mentioned composition showed a large difference apparently (see FIG. 2). In the case of the dough having the above composition, the surface of the rice waffle of the present invention was not crispy and the color was not browned. On the other hand,

Experimental Example  1. Rice Waffle  Texture texture ) Test

The finished waffles were tested for hardness, adhesiveness, springiness, cohesiveness, and gumminess using the rice flour pastes and the pastry doughs of Examples 1 and 2 and Comparative Examples 1 to 8, respectively. gumminess and chewiness of rice waffles were measured. Texture Profile Analysis (TPA) was used to analyze the texture of rice waffles. TA-XT Express was used as an experimental apparatus for the texture analysis test, and the results are reflected in Table 2 and FIG.

Hardness Adhesiveness Springiness Cohesiveness Gumminess Chewiness Example 1 4941.51 -0.29 0.73 0.51 2520.53 1839.29 Example 2 4295.36 -0.22 0.73 0.51 2179.09 1590.44 Comparative Example 1 8092.09 0.00 0.86 0.36 2930.15 2506.30 Comparative Example 2 7099.77 -0.60 0.68 0.23 1630.41 1114.52 Comparative Example 3 5999.46 -1.10 0.63 0.43 2614.61 1653.24 Comparative Example 4 10068.28 -0.72 0.82 0.67 6759.89 5595.61 Comparative Example 5 3860.13 -0.40 0.66 0.48 1811.38 1187.71 Comparative Example 6 4464.43 -1.51 0.58 0.41 1841.36 1061.77 Comparative Example 7 3704.72 -0.09 0.55 0.18 685.38 381.07 Comparative Example 8 6193.15 -0.14 0.77 0.63 3843.00 2960.53 flour 2968.17 -1.26 0.80 0.66 1951.57 1557.49

As can be seen from the results of Table 2, the hardness was high in Comparative Examples 1 to 4 and Comparative Example 8 in which the viscosity was 7.0 Pa.s or more, and in Comparative Examples 6 and 7 in which the viscosity was 5.0 Pa.s or less, Which is lower than that of the others. In addition, the cohesiveness was higher in Comparative Examples 4 and 8, in which the sugar content ratio to the margarine content ratio was higher, whereas in Comparative Examples 2 and 7, in which the margarine content was higher than the sugar content. That is, when the viscosity is too high, the hardness is high and the texture is hard, whereas when the viscosity is low, the elasticity is decreased and the chewy texture is lowered, and when the addition amount of margarine and sugar is not balanced, cohesiveness is too high The texture was not expected to be bad.

On the other hand, the gumminess and chewiness were highest in Comparative Example 4 in which the content ratio of rice flour was high and the margarine content ratio was the lowest, and the rest except for Comparative Examples 7 and 8 was less than -0.3 g.sec And it was found that they did not get a crispy texture. From the above results, the mixing ratio of sugar and margarine influenced not only the viscosity of dough but also the overall texture of waffle. Particularly, it has been confirmed that when the dough is produced according to the content range of the present invention, the blending ratio of sugar and margarine is balanced with the blending ratio of the other ingredients and the desired viscosity of the dough is formed.

Experimental Example  2. Depending on material content Sensuality  Test

Following the above Experimental Example 1, the functional test according to the content of the rice waffle was carried out to prepare a rice waffle, and a reaction surface analysis method was performed to obtain a desirable blending ratio of the material. The sensory test was carried out on the rice waffles prepared in Examples 1 to 2 and Comparative Examples 1 to 8, and the rice waffles prepared in the respective blending ratios were subjected to sensory evaluation such as taste, appearance (soot degree and gloss), sensory properties such as color, flavor, .

The average value of the sensory agents was evaluated as the final result for 5 men and 20 women in their 20s, 1 point for the worst, 4 points for the normal, 7 points for the best, and the results are shown in Table 3 Respectively. In Table 3, the values for the taste, appearance, color, flavor, sweetness and texture were the average values of the sensory test agents. The higher the value, the better the sensuality.

Exterior color Flavor sweetness Texture Comprehensive preference map Example 1 5.29 5.21 4.88 5.35 5.21 5.19 Example 2 5.19 5.17 4.62 5.00 5.04 5.12 Comparative Example 1 2.60 2.42 2.17 1.23 1.54 1.52 Comparative Example 2 2.90 2.85 2.75 1.35 2.23 1.75 Comparative Example 3 4.23 4.40 4.40 4.23 3.94 3.96 Comparative Example 4 4.92 5.06 3.69 3.56 2.83 3.60 Comparative Example 5 3.37 3.90 4.46 4.67 4.33 4.52 Comparative Example 6 3.52 3.71 4.81 4.56 4.54 4.77 Comparative Example 7 3.02 3.06 2.63 1.60 2.13 2.04 Comparative Example 8 2.90 3.46 4.35 3.87 2.56 3.40

According to the results shown in Table 3, Comparative Examples 1 and 2 and Comparative Example 8, which were high in hardness, obtained not only texture evaluation but also low scores in color and sweetness, and Comparative Examples 6 and 7 in which elasticity was low were evaluated in appearance and color. In general, the content of the present invention (rice 32 to 38% by weight, sugar 18 to 24% by weight, water 9 to 12% by weight, , 16 to 20% by weight of egg foam, 10 to 17% by weight of margarine, and 0.1 to 0.2% by weight of emulsifier).

Example  3. Rice with various flavors and colors waffle  Produce

Next, dough was prepared in the same manner as in Example 1, except that 3 g of sweet potato powder per 100 g of rice flour were mixed together to prepare a waffle (145 g of rice flour and 5 g of purple sweet potato flour). Also, waffles were prepared by adding the same amount of sweet potato powder, onion powder, carrot powder, curry powder, cocoa powder, strawberry powder, blueberry powder, paraffin powder and mushroom powder to the amount of the sweet potato powder.

Experimental Example  3. According to addition of powder Sensuality  Test

The sensory evaluation of Example 3 was carried out in the same manner as in Experimental Example 2, and the results are shown in Table 4 below. The scores for appearance, color, flavor, sweetness, and texture were somewhat different according to each material, but the overall preference degree was 5.00 or more.

Exterior color Flavor sweetness Texture Comprehensive preference map sweet potato 5.52 4.82 5.60 5.87 5.01 5.57 Sweet pumpkin 5.31 5.12 5.07 5.49 5.02 5.64 onion 4.97 5.08 5.16 4.61 4.53 5.15 carrot 4.89 5.21 4.76 4.63 4.81 5.09 Curry 5.23 4.92 5.02 4.72 4.93 5.02 cocoa 5.37 5.19 5.66 5.71 5.12 5.79 Strawberry 5.22 5.03 5.86 5.69 5.08 5.95 Blueberries 5.12 4.96 5.42 5.62 5.17 5.23 Blue 4.79 4.65 5.07 4.96 4.89 5.03 Shiitake mushrooms 5.08 4.97 4.79 4.63 4.92 5.01

Claims (12)

Based on the total weight of the dough, 32 to 38% by weight of rice flour, 18 to 24% by weight of sugar, 9 to 12% by weight of water, 16 to 20% by weight of egg foam, 10 to 17% by weight of margarine and 0.1 to 0.2% A dough composition for making rice waffles.
The method according to claim 1, wherein the rice flour is a Japonica species and is at least one rice flour selected from the group consisting of brown rice, white rice, black rice, green rice and red rice, and has a particle size of 250 to 300 탆 Dough composition for making rice waffles.
The dough composition for preparing rice waffles according to claim 1, wherein the egg foam is foamed by a public method.
The dough composition for preparing rice waffles according to claim 1, wherein the dough has a moisture content of 8.0 to 15.0% and a viscosity of 5.0 to 7.0 Pa.s.
The method of claim 1 wherein the dough is selected from the group consisting of almonds, walnuts, peanuts, sunflower seeds, pistachios, cakes, nuts including macadamia and chestnuts; Fruits, berries including jujubes, blueberries, kiwi, figs, clean berry, mangos, plums, grapes, pineapples and strawberries; Sweet potato, pumpkin, onion, carrot, spinach and mugwort; Seaweeds including sea tangle, seaweed, seaweed, and parasites; Mushrooms including throat mushroom and shiitake mushroom; And spices including curry, cinnamon and ginger, in an amount of 0.1 to 5 parts by weight per 100 parts by weight of the rice flour in powder form.
A method for making rice waffles comprising the steps of:
(a) mixing 32 to 38% by weight of rice flour and 18 to 24% by weight of sugar with 9 to 12% by weight of water relative to the total weight of the ingredients in the kneader, and mixing;
(b) adding 16 to 20% by weight of the egg foam in the mixing state of the step (a);
(c) adding 10 to 17% by weight of margarine and 0.1 to 0.2% by weight of an emulsifier to the kneader, and maintaining the mixture for 5 to 15 minutes to complete the dough; And
(d) placing the dough completed in step (c) in a waffle preheated to 180 to 200 ° C, baking for 2 to 3 minutes, and then naturally cooling the baked waffle at room temperature.
[7] The method according to claim 6, wherein the rice flour added in the step (a) has a particle size of 250 mu m to 300 mu m.
[7] The method of claim 6, wherein the egg foam added in step (b) is manufactured by a public method.
[7] The method according to claim 6, wherein the mixture to be added in step (c) is prepared by mixing margarine at 65 to 75 DEG C with stirring, and then mixing with an emulsifier.
[7] The method of claim 6, wherein the step (a) comprises: mixing nuts including almonds, walnuts, peanuts, sunflower seeds, pistachios, cashew nuts, macadamia, and chestnuts to 100 parts by weight of the rice flour; Fruits, berries including jujubes, blueberries, kiwi, figs, clean berry, mangos, plums, grapes, pineapples and strawberries; Sweet potato, pumpkin, onion, carrot, spinach and mugwort; Seaweeds including sea tangle, seaweed, seaweed, and parasites; Mushrooms including throat mushroom and shiitake mushroom; And a spice including curry, cinnamon and ginger, in an amount of 0.1 to 5 parts by weight in powder form.
A rice waffle produced by the method of any one of claims 6 to 10.
The rice waffle according to claim 11, wherein the rice waffle has a hardness of 3000 to 5000 g, a gumminess of 2000 to 2800, a springiness of 0.7 to 0.8, a cohesiveness of 0.5 to 0.65, chewiness, Of from 1500 to 2000 and an adhesive property of from -0.3 to -1.2 g.sec.

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