KR102162688B1 - Method for producing meringue using embryo bud of rice and barley sprout - Google Patents

Abstract

The present invention comprises the steps of (1) preparing a roasted rice noon by roasting it; (2) grinding and cooling barley sprouts, drying and pulverizing to prepare barley sprout powder; (3) preparing a meringue dough by stirring while stirring the egg white and adding raw sugar powder; (4) adding lemon juice and olive oil to the meringue dough prepared in step (3); (5) Add the roasted rice sprout prepared in step (1) and the barley sprout powder prepared in step (2) to the meringue dough to which the lemon juice of step (4) is added, and mix it, and then use a milk bag to form a meringue. Molding into; (6) drying the molded meringue of step (6); And (7) topping the dried meringue of step (6) with the roasted rice sprout prepared in step (1) and the barley sprout powder prepared in step (2) on the top of the meringue and drying the meringue. It relates to a method for producing a meringue of rice snow and a meringue of rice snow produced by the method.

Description

Method for producing meringue using embryo bud of rice and barley sprout}

The present invention relates to a method of manufacturing a meringue using roasted rice sprout and barley sprout powder, and to a meringue manufactured by the above method. It is possible to provide a meringue with improved taste, texture, and taste.

Meringue is an egg white made by adding sugar, almonds, coconut, vanilla, and other flavorings to foam, and then baking in a low temperature oven to make it crunchy. Meringues are used as a swelling agent in souffle or sponge cakes, or to give a light texture to mousse or bavarian cream.

Meringue making is known as a difficult process in confectionery and it is recognized as high-class because of it, but in the history of bread, cakes that are softer than bread have been treated as luxurious foods because they are not for staple food, but for taste, compared to bread for meals. This is because various expensive ingredients (sweeteners, fats and oils) and cumbersome techniques were introduced. With strength alone, there is much more bread for staple food. In order to inflate the ingredients in a way other than fermentation to give the cake a soft texture, foam mainly using eggs was used. When making meringues, egg yolk, oil, fat, and salt interfere with foam formation and should be excluded as much as possible. In addition, the agitation conditions are also important to form bubbles.

Rice bran is the rest of the brown rice excluding white rice, along with rice bran, and occurs as a by-product in the process of grinding brown rice into white rice. Rice noun is only 8% of the weight of brown rice, but it is a highly nutritious substance that contains 95% of the nutrients of rice. Rice eyes are rich in fat, protein, essential fatty acids, amino acids, vitamins, dietary fiber, oryzanol, phytosterol, and trace elements, which lower blood cholesterol. Rice eyes are known to be effective in preventing and treating cancer, hypertension, diabetes, hypercholesterolemia, heart disease, aging, obesity, and allergies by improving the constitution and restoring the balance of the body. In particular, there are various enzymes that can completely decompose white rice, so you can completely decompose and absorb the white rice only if you eat the rice sprout together.However, the diet of modern people is obesity, constipation, diabetes, and hypertension. , Heart disease, and other diseases continue to increase, and these diseases, such as childhood obesity and childhood diabetes, have occurred to children.

In order to solve this problem, it is most preferable to use brown rice, but brown rice is inconvenient to cook, does not suit the taste of white rice, and if it is not chewed well, the absorption rate decreases, making it difficult to apply to children or the elderly. Another method is a method of eating rice sprouts generated as a by-product during the polishing process of white rice in rice or various foods. This method is not well utilized due to changes in taste, texture and appearance, and discomfort. Therefore, about 40 tons of rice snow are produced annually in Korea only, but only a small amount is used for rice snow oil and feed, and the rest is discarded.

Korean Patent Publication No. 2017-0073046 discloses a meringue composition containing egg white, sugar, and starch, but it is different from the method of manufacturing a meringue using rice sprouts and barley sprouts of the present invention.

The present invention was conceived by the above requirements, and an object of the present invention is to prepare a meringue by optimizing the pretreatment of rice sprouts and barley sprouts, material mixing and processing conditions under conditions capable of improving the appearance, texture and taste of the meringue, It is to provide a method of manufacturing meringues with improved taste, texture, and taste, as well as beneficial to health by adding various nutrients and functions of rice sprouts and barley sprouts.

In order to solve the above problems, the present invention comprises the steps of: (1) preparing a roasted rice snow by roasting rice snow; (2) grinding and cooling barley sprouts, drying and pulverizing to prepare barley sprout powder; (3) preparing a meringue dough by stirring while stirring the egg white and adding raw sugar powder; (4) adding lemon juice and olive oil to the meringue dough prepared in step (3); (5) Add the roasted rice sprout prepared in step (1) and the barley sprout powder prepared in step (2) to the meringue dough to which the lemon juice of step (4) is added, and mix it, and then use a milk bag to form a meringue. Molding into; (6) drying the molded meringue of step (6); And (7) topping the dried meringue of step (6) with the roasted rice sprout prepared in step (1) and the barley sprout powder prepared in step (2) on the top of the meringue and drying the meringue. It provides a method for producing a meringue of rice.

In addition, the present invention provides a rice snow meringue prepared by the above method.

The meringue using the rice sprouts and barley sprouts of the present invention can provide a snack that is beneficial to health by adding various nutrients and functions of the sprouts and barley sprouts, and children can also consume it without feeling rejected. In addition, even if natural ingredients such as rice sprouts and barley sprouts are added to the meringue dough, it is possible to maintain the shape of the meringue without the addition of additives (baking powder), as well as provide a meringue with improved palatability such as flavor, texture, and taste.

1 shows a photograph of meringue dough using unprocessed and roasted rice noon.
2 is a comparison of meringue pictures according to the meringue drying temperature.

In order to achieve the object of the present invention, the present invention

(1) preparing the fried rice noon by roasting it;

(2) grinding and cooling barley sprouts, drying and pulverizing to prepare barley sprout powder;

(3) preparing a meringue dough by stirring while stirring the egg white and adding raw sugar powder;

(4) adding lemon juice and olive oil to the meringue dough prepared in step (3);

(5) Add the roasted rice sprout prepared in step (1) and the barley sprout powder prepared in step (2) to the meringue dough to which the lemon juice of step (4) is added, and mix it, and then use a milk bag to form a meringue. Molding into;

(6) drying the molded meringue of step (6); And

(7) characterized by comprising the step of topping the dried meringue of step (6) with the roasted rice sprout prepared in step (1) and the barley sprout powder prepared in step (2) on the top of the meringue, and then drying the meringue. It provides a method of manufacturing a meringue.

In the method for producing a rice-noun meringue of the present invention, the roasted rice-noun of step (1) can be prepared by preferably roasting the rice-noun 2-4 times at 50-60° C. for 25-35 seconds each. Roasting rice snow under the conditions as described above could save the savory flavor while removing the astringent and bitter taste of rice snow. In addition, when unprocessed rice sprouts are added during meringue manufacturing, the meringue shape cannot be maintained and collapsed.However, meringues should be prepared by adding fried rice sprouts under the above conditions to maintain the meringue shape well. There is an easy advantage.

In addition, in the method of manufacturing a rice-eye meringue of the present invention, the barley sprout powder of step (2) is preferably roasted at 130-170° C. for 50-70 seconds, and the process of cooling for 8-12 minutes is repeated 5-7 times. After that, it can be prepared by drying and pulverizing for 120 to 180 minutes at 50 to 70°C. Manufacturing barley sprout as a powder under the above conditions could improve the flavor of the meringue while removing the fresh smell of barley sprouts, but if barley sprouts are added raw or if the processing conditions are outside the above range, the shape of the meringue cannot be maintained. There is a problem that the acceptability of the meringue decreases.

In addition, in the method of manufacturing a rice-eye meringue of the present invention, the step (3) is preferably 3 to 5 minutes while stirring the egg whites 270 to 330 g for 4 to 10 minutes, adding 180 to 330 g of raw sugar powder. The meringue dough can be prepared by stirring while. When the egg white and raw sugar are mixed and stirred from the beginning, bubbles are not sufficiently generated, so only the egg white must be stirred first as described above to generate sufficient bubbles to maintain the meringue shape. In addition, it was possible to prepare a meringue with an appropriate sweet taste, flavor, texture, softness, etc., while mixing white and raw sugar under the above conditions. In addition, stirring under the above conditions could make the mixing bowl or whisk containing the meringue dough into a'hard peak' state that maintains its shape without dripping or falling off even when it is turned over. There is a problem in that it is made into a'soft pick' that rises less and flows down, or a'over pick' that rises a lot and falls lumpy.

In addition, in the method for producing a rice-eye meringue of the present invention, the addition of step (4) may preferably add 4 to 6 mL of lemon juice and 1.5 to 2.5 mL of olive oil to the meringue dough. The addition of lemon juice under the above-described conditions can serve as a preservative while removing the fishy smell of eggs, but there is a problem in that the addition effect is insignificant or meringue formation is difficult when the lemon juice addition condition is outside the above range. In addition, the addition of olive oil under the conditions as described above enhances the flavor of the meringue and gives shine.

In addition, in the method for producing a rice-eye meringue of the present invention, step (5) is preferably performed by adding 2-14 g of roasted rice sprout and 2-14 g of barley sprout powder to 180-220 g of meringue dough with lemon juice added. After mixing for ~4 seconds, it can be molded into a meringue shape by 4-6 g using a milking bag. When natural ingredients are added to the meringue dough, the shape is not maintained during meringue molding, and it tends to collapse quickly, so it is preferable to mix quickly as described above. In addition, the addition of the roasted rice sprout and barley sprout powder under the same conditions as described above could be prepared so as not to damage the original taste and texture of the meringue while adding appropriate taste and nutrition of the sprout and barley sprout.

In addition, in the method for producing a rice-eye meringue of the present invention, step (6) may preferably dry the molded meringue at 50-70° C. for 9-13 hours. Drying the meringue under the same conditions as described above was able to produce meringues with excellent palatability with a crisp texture without being hard, without causing shape deformation or caramelization of sugars due to heat.

In addition, in the manufacturing method of the meringue of the present invention, the step (7) is preferably topping of 0.08 to 0.12 g of roasted rice sprout and 0.08 to 0.12 g of barley sprout powder per dry meringue, and then at 50 to 70°C. Allow to dry for 30 to 90 minutes.

The manufacturing method of the rice snow meringue of the present invention, more specifically

(1) preparing roasted rice nouns by frying 2-4 times at 50-60°C for 25-35 seconds each;

(2) Barley sprouts are roasted at 130-170°C for 50-70 seconds, and the process of cooling for 8-12 minutes is repeated 5-7 times, dried at 50-70°C for 120-180 minutes and pulverized to prepare barley sprout powder. Step to do;

(3) Stirring 270-330 g of egg whites for 4-10 minutes, and then stirring for 3-5 minutes while adding 180-330 g of raw sugar powder to prepare a meringue dough;

(4) adding 4 to 6 mL of lemon juice and 1.5 to 2.5 mL of olive oil to the meringue dough prepared in step (3);

(5) To 180-220 g of meringue dough added with lemon juice from step (4), 2 to 14 g of roasted rice sprout prepared in step (1) and 2 to 14 g of barley sprout powder prepared in step (2) Adding and mixing for 3 to 4 seconds, and then forming a meringue shape by 4 to 6 g using a squeeze bag;

(6) drying the meringue molded in step (6) at 50 to 70° C. for 9 to 13 hours; And

(7) For each dry meringue of step (6), 0.08 to 0.12 g of roasted rice sprout prepared in step (1) and 0.08 to 0.12 g of barley sprout powder prepared in step (2) were topping on the top of the meringue, and 50 to It may include drying for 30 to 90 minutes at 70 ℃.

The present invention also provides a rice snow meringue prepared by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Meringue

(1) Raw sugar was pulverized to prepare a particle size of 0.1 mm or less.

(2) To prepare roasted rice nouns by roasting four times at 58°C for 25 seconds each.

(3) The process of roasting barley sprouts at 160℃ for 50 seconds and cooling for 8 minutes was repeated 7 times. The pretreated barley sprout was dried at 50° C. for 120 minutes. The dried barley sprout was pulverized to prepare barley sprout powder.

(4) Put 320 g of the whites of choran (chicken eggs laid within 30 days of spawning) into a whipping machine and stir for 10 minutes, and then add 300 g of raw sugar prepared in step (1) three times for 5 minutes. While stirring, a meringue dough was prepared.

(5) 6 mL of lemon juice and 2.5 mL of olive oil were added to the meringue dough prepared in step (4).

(6) To 200 g of the meringue dough to which the lemon juice of step (5) was added, 6 g of roasted rice sprout prepared in step (2) and 10 g of barley sprout powder prepared in step (3) were added for 3-4 seconds. After mixing for a while, it was molded into a meringue shape by 5 g using a milk bag.

(7) The meringue molded in step (6) was dried at 50° C. for 13 hours.

(8) 0.1 g of roasted rice sprout prepared in step (2) and 0.1 g of barley sprout powder prepared in step (3) were topping on the top of the meringue for each dry meringue in step (7), and at 50° C. for 50 minutes It was dry.

Comparative Example 1. General Cookie

After softening 32 g of butter, 32 g of sugar, 5 g of starch syrup, and 1 g of salt were added and mixed three times. Here, 20 g of eggs were added little by little and mixed to make a smooth and smooth cream, and 110 g of flour was further mixed to prepare 200 g of cookie dough. To the cookie dough, 6 g of roasted rice sprout prepared in step (2) of Preparation Example 1 and 10 g of barley sprout powder prepared in step (3) were added and mixed. It was sealed and rested for 30 minutes in a refrigerator at 4° C., cut into a thickness of 0.4 to 0.8 cm, and baked in an oven preheated to 180° C. for 12 minutes.

Comparative Example 2. Meringue

(1) Raw sugar was pulverized to prepare a particle size of 0.1 mm or less.

(2) To prepare roasted rice nouns by roasting 3 times at 85°C for 10 seconds each.

(3) The process of roasting barley sprouts at 220℃ for 30 seconds and cooling for 10 minutes was repeated 3 times. The pretreated barley sprout was dried at 40° C. for 5 hours. The dried barley sprout was pulverized to prepare barley sprout powder.

(4) Using the raw sugar prepared in step (1), the roasted rice sprout prepared in step (2), and the barley sprout powder prepared in step (3), under the conditions of steps (4) to (8) of Preparation Example 1 Meringue was prepared.

Example 1. Preparation of meringue according to pretreatment conditions of rice flour

As a result of preparing meringue dough by adding unprocessed rice sprouts and roasted rice sprouts prepared under the conditions of step (2) of Preparation Example 1, when making meringue batter with unprocessed rice sprouts, the meringue collapses when molding into a milk bag. The shape was shown. However, it was found that when the roasted rice sprout processed under the conditions of step (2) of Preparation Example 1 was added, it did not collapse and the shape was well maintained (FIG. 1).

Example 2. Preparation of meringue according to drying conditions

When preparing the meringue of Preparation Example 1, after preparing the meringue according to the drying conditions of step (7), the appearance of the meringue was observed.When the meringue was baked at 80°C, the sugar caramelized and the color changed to brown, resulting in the original taste of the meringue. There was a problem that the preference also decreased due to the change. In addition, it was confirmed through a preliminary experiment that when the molded meringue was dried at 60° C. for 12 hours, color change did not occur and that a meringue having excellent crispy texture and flavor could be produced (FIG. 2 ).

Example 3. Sensory test of meringue according to manufacturing conditions

The meringues prepared by the method of Preparation Example 1, the cookies of Comparative Example 1, and the meringues of Comparative Example 2 were subjected to sensory tests. In the sensory test, 50 adult males and females are subject to ingestion of each sample, and the appearance, taste, texture, and overall acceptability are divided into 1 point: very bad, 2 points: bad, 3 points: moderate, 4 points: good , 5 points: The evaluation was conducted using a 5-point preference scale method indicating very good.

Sensory test of meringue according to manufacturing conditions division Exterior flavor Texture Overall preference map Manufacturing Example 1 4.5±0.2 4.6±0.2 4.7±0.1 4.6±0.3 Comparative Example 1 3.8±0.2 3.5±0.2 3.7±0.1 3.7±0.1 Comparative Example 2 4.3±0.3 4.1±0.2 4.4±0.2 4.2±0.2

As a result, compared to the cookies and meringues of Comparative Examples, the meringue of Preparation Example 1 showed a higher score in all items. Therefore, it was confirmed that the conditions of Preparation Example 1 were the optimum conditions to prepare a meringue by pretreating rice sprouts and barley sprouts.

Example 4. Sensory evaluation of meringue according to the amount of material used

The meringue prepared by the method of Preparation Example 1, the meringue prepared by the method of Preparation Example 1, but the meringues (Comparative Examples 4 and 5) prepared by varying the amount of the ingredients added in (4) to (8) and roasted rice flour A sensory test was conducted by the method of Example 3 with a meringue (Comparative Example 3) prepared by adding roasted brown rice powder and roasted barley powder without addition.

Meringue material usage Material type Manufacturing Example 1 Comparative Example 3 Comparative Example 4 Comparative Example 5 Egg white 320 320 260 440 Wondang 300 300 364 175 Lemon juice 6 6 3 7 Olive oil 2.5 - One 3.5 Roasted rice 6 - 15.7 One Barley sprout powder 10 10 One 18 Rice and barley sprouts for topping 0.2 - - 0.2 Roasted brown rice powder - 4.4 - - Roasted barley powder - 4.3 - -

As a result, compared to Comparative Examples, the meringue of Preparation Example 1 showed the highest score in all items, and the meringue of Comparative Example 3 showed the lowest score. Therefore, it was confirmed that the taste of meringue was rather reduced when only a part of natural ingredients were used or when other types were added, and meringue was prepared using the ingredients under the conditions of Preparation Example 1 by adding both roasted rice sprouts and barley sprout powder. It was confirmed that doing so could improve the quality and acceptability of meringue.

Sensory test of meringue according to material usage division Exterior flavor Texture Overall preference map Manufacturing Example 1 4.5±0.2 4.6±0.2 4.7±0.1 4.6±0.3 Comparative Example 3 4.0±0.1 3.7±0.2 4.1±0.2 4.0±0.2 Comparative Example 4 4.2±0.2 3.9±0.1 4.3±0.1 4.2±0.2 Comparative Example 5 4.1±0.3 4.0±0.1 4.2±0.2 4.1±0.2

Claims (4)

(1) preparing the fried rice noon by roasting it;
(2) grinding and cooling barley sprouts, drying and pulverizing to prepare barley sprout powder;
(3) Stirring 270 to 330 g of egg whites, and then stirring while adding 180 to 330 g of raw sugar powder to prepare a meringue dough;
(4) adding 4 to 6 mL of lemon juice and 1.5 to 2.5 mL of olive oil to the meringue dough prepared in step (3);
(5) To 180-220 g of meringue dough added with lemon juice from step (4), 2 to 14 g of roasted rice sprout prepared in step (1) and 2 to 14 g of barley sprout powder prepared in step (2) After adding and mixing, forming a meringue shape using a milk bag;
(6) drying the molded meringue of step (6); And
(7) characterized by comprising the step of topping the dried meringue of step (6) with the roasted rice sprout prepared in step (1) and the barley sprout powder prepared in step (2) on the top of the meringue, and then drying the meringue. How to make a meringue of rice. delete The method of claim 1,
(1) preparing roasted rice nouns by frying 2-4 times at 50-60°C for 25-35 seconds each;
(2) Barley sprouts are roasted at 130-170°C for 50-70 seconds, and the process of cooling for 8-12 minutes is repeated 5-7 times, dried at 50-70°C for 120-180 minutes and pulverized to prepare barley sprout powder. Step to do;
(3) Stirring 270-330 g of egg whites for 4-10 minutes, and then stirring for 3-5 minutes while adding 180-330 g of raw sugar powder to prepare a meringue dough;
(4) adding 4 to 6 mL of lemon juice and 1.5 to 2.5 mL of olive oil to the meringue dough prepared in step (3);
(5) To 180-220 g of meringue dough added with lemon juice from step (4), 2 to 14 g of roasted rice sprout prepared in step (1) and 2 to 14 g of barley sprout powder prepared in step (2) Adding and mixing for 3 to 4 seconds, and then forming a meringue shape by 4 to 6 g using a squeeze bag;
(6) drying the meringue molded in step (6) at 50 to 70° C. for 9 to 13 hours; And
(7) After topping the roasted rice sprout prepared in step (1) and barley sprout powder prepared in step (2) to the dried meringue of step (6) on the top of the meringue, dried for 30 to 90 minutes at 50 to 70°C A method for producing a meringue of rice, characterized in that for producing, including the step of. The rice-eye meringue prepared by the method of claim 1 or 3.

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