KR102396982B1 - A method for manufacturing a healthy castella using hemp and brown rice flour, and the same method thereof castella - Google Patents

Abstract

An object of the present invention is to provide a method for producing castella beneficial to health by containing brown rice flour and hemp flour, and the castella produced thereby. In a more detailed configuration of the present invention, 385.0-400.0 parts by weight of brown rice flour and 38.5-40.0 parts by weight of hemp flour obtained by filtering foreign substances through a fine sieve are mixed in a weight ratio of 10: 1, and sugar is added to the mixed brown rice flour and millet mixture by 450-480 weight. After mixing well with a whisk and 1-2 parts by weight of salt, 900-1200 parts by weight of whole eggs including egg yolks and whites prepared before kneading are mixed well so that the powder is not visible to make a primary mixed dough for brown rice flour, wheat flour and eggs. 1st mixture dough manufacturing and cooling process cooled at a refrigeration temperature of about 4-5°C for 2-3 hours, and baking powder (BP) 7-9 parts by weight, emulsifier 25-40 to the cooled first mixture dough The second mixing dough manufacturing process of adding parts by weight and mixing with a mixer to keep the foam well, and 70-90 parts by weight of liquid shortening, 70-90 parts by weight of orange juice in the second mixing dough in which the foam is well maintained , 100-130 parts by weight of milk, and 1-2 parts by weight of vanilla oil are mixed well in the third final mixing dough manufacturing process, and paper is laid on the muffin cup, and 85 of the volume of the muffin cup among the third final mixing dough is placed thereon To provide a method for producing castella containing hemp and brown rice flour beneficial to health, characterized in that it includes a castella baking process of baking for 15 minutes in a high temperature oven in the range of 150 ° C to 190 ° C below the oven after adding %-90% do.
According to the above invention, it has an excellent effect of manufacturing a healthy castella using brown rice flour with a lot of dietary fiber for hyperlipidemia and diabetes patients, and adult disease patients who control diet, and hemp flour excellent for high blood pressure. In addition, brown rice flour has almost no gluten ingredients, so it is not suitable as a bread dough because it cannot make a sticky dough. There was a difficult problem in manufacturing bread with texture, but to compensate for this, freeze-dried and finely ground wheat flour, rich in polysaccharide mucin (mucin), such as milky white or yellowish-brown sticky water-soluble acetyl mannan as an alkali ingredient, was used. By making the castella by making the dough sticky, it has an excellent effect of producing the soft texture and excellent flavor of the castella dough.

Description

A method for manufacturing a castella containing hemp and brown rice flour beneficial to health, and a castella manufactured thereby, {A method for manufacturing a healthy castella using hemp and brown rice flour, and the same method thereof castella}

Castella is a baked confectionery made by mixing a beaten egg with flour and sugar. To explain this in more detail, it is in the form of a soft bread and it is one of the traditional desserts (desserts) descended from Spain where you can feel the texture, sweetness and flavor of the softly chewed bread due to the formation of air bubbles inside. Castella's ingredients include eggs, sugar, flour, salt, starch syrup, and honey, and the taste varies depending on the amount of ingredients or the baking method. In the conventional method of manufacturing castella, the egg yolk is first mixed with sugar, starch syrup, and honey, stirred sufficiently, the egg white is separately foamed, mixed with the previously made mixture, and again mixed with flour, lightly stirred, and then poured into an oven pan and baked. After a few minutes, take out the pan, remove the foam on the surface, cover with an iron plate, put it back in the oven, and bake at 180℃ for about 1 hour.

Flour is a common grain material used for castella dough. Recently, various grain flours such as corn flour, rice flour (brown rice flour), and millet flour have been used as health substitute materials. Here, rice flour used instead of wheat flour is not suitable as a bread pancake material because it lacks gluten. In addition, brown rice flour is used as a bread material for people with adult diseases such as diabetes, but there are many problems as a dough material for soft castella because roughness such as rice husks and fibers remain.

Despite the recent increase in rice production in Korea, imports of foreign agricultural products are also increasing, raising a serious problem in rice consumption. In order to solve this situation, the national promotion of rice consumption is required. Therefore, there is a trend to develop healthy food using rice flour instead of wheat flour consumed in large quantities as a conventional bread material. So, first of all, we are developing an alternative food using rice flour for consumers who are allergic to wheat flour. Rice is rich in niacin, known as vitamin B3, and enzymes such as amylase, maltase, protease, lipase, and hydrogen peroxide exist, especially in the case of brown rice. Compared to white rice, it is rich in lipid, protein, and fiber, and is used as a health food ingredient in various foods. Among them, a lot of research is being done on ingredients such as bread dough and rice wine, such as makgeolli and traditional liquor, as the most used ingredients. In addition, in recent years, more and more hyperlipidemia or diabetes patients, etc., a lot of attention is focused on brown rice as a health food material for them. In general, white rice (rice) lacks dietary fiber, fat, and minerals, and the nutrients of rice are concentrated in the seeds, which are greatly lost during the milling process. This can lead to nutritional imbalances. Moreover, as the preferences of consumers become more diversified and high-quality according to the improvement of consumers' dietary standards, the level of consumer demand in terms of taste as well as nutrition is increasing.

In particular, as an example of a food material rich in nutrients lacking in rice, Chinese yam, which contains abundant starch and excellent physiologically active substances in addition to mucilage glycoprotein, provides balanced nutrition in combination with rice. It is suitable food. Hemp, which can be well compatible with brown rice flour, which is the main material of castella of the present invention, is a creeping perennial plant of the family Liliaceae, a monocotyledonous plant. In general, hemp (scientific name: Dioscorea batatas ) is a perennial vine belonging to the family Hemp and is widely distributed in subtropical regions, and is called sanyak (山藥), calligraphy (暑預), Seonsanyak, Gamseo, Whiteseo, Hongseo, Shanseo, Toze, etc. According to records, it was cultivated in China from the 3rd century BC and spread to Korea and Japan. Since ancient times, hemp root has been said to be beneficial to the lungs and spleen as well as as an algae root, so it has nourishing and tonic, anti-diarrheal, digestive, intestinal, antitussive, expectorant, diuretic, and detoxifying effects. It is known to be effective in strengthening, neuralgia, rheumatism, and brain function maintenance improvement. It is an alkaline food and contains a large amount of milky white or yellowish-brown sticky mucilage inside, which contains water-soluble acetyl mannan. Most of them are polysaccharides, such as glucose, and small amounts of glucose and fructose, proteins, minerals, and vitamins are also included. Hemp contains moisture 74~76%, starch 15~20%, protein 1~1.5%, lipid 1% or less, ash 1.25% or less, nitrogen 0.1~0.4%, mucopolysaccharide, vitamins, minerals, and various other physiologically active substances. are doing Starch, which occupies the largest amount among the general components of hemp, is usually 19.5% , which is higher than sweet potato starch 10.6%, taro starch 10.3%, and arrowroot starch 16%. It is known to be easy to digest and absorb because it has the characteristics of being easily gelatinized and increasing in viscosity because it is lower or similar to In addition, it contains medicinal ingredients such as choline, saponin, mucin, araginine, yonogenin, kryptogenin, and diosgenin, and recently Efficacy such as cholesterol lowering effect, antioxidant action, antidiabetic effect, anti-colon cancer effect and anti-mutagenic activity has been revealed, and its consumption as a health food is increasing.

As described above, flour is always used in the production of ordinary castella dough. That is, flour has very fine particles and the flour component is rich in gluten, so it is possible to make a sticky dough due to its viscosity, so it is generally widely used as a bread dough material. Recently, rice flour has been used as a substitute for those who are allergic to the gluten component in wheat and for those who enjoy bread as a healthy food. is becoming However, because rice flour has almost no gluten component, it has a disadvantage that it is not easy to make a sticky dough, so rice flour is generally used after luxury at a high temperature, or wet rice flour immersed in water for a long time is pulverized and used as a dough material. In addition, research is being conducted to make bread using brown rice flour instead of white rice flour for healthy food. There are many problems in the manufacture of the required bread.

In the prior art, 1) fine powder aptitude particle size is in the range of 20-80㎛, and the moisture content of fine powder is within 4-8%. The invention of manufacturing castella by adding an enzyme such as amylase at 0.1-1.0% to prevent hardening of castella through the process of manufacturing dough, enclosing dough, and baking. (Korean Patent Publication No. 10-2004-0094918, title of invention: Castella using wheat flour and its manufacturing method).

2) In addition, in the case of the manufacturing method of yakgwa using hemp as a food ingredient (Korean Patent Publication No. 10-2013-0074818), 10-20 parts by weight of wheat flour, 0.1-0.3 parts by weight of salt, 0.1 parts by weight of cinnamon powder based on 100 parts by weight of wheat flour Add ~0.3 parts by weight, 0.5 to 1.5 parts by weight of coffee powder, and 1-3 parts by weight of peanut powder and mix, then add 1-3 parts by weight of sesame oil and 4-8 parts by weight of edible oil and mix to mix evenly. It relates to the invention of a method for producing a mature yakgwa, which is then kneaded by adding syrup to the ingredients for the yak, but uniformly kneaded to a height of 2 cm using a rolling pin so that it is spread widely. There was a case in which medicine was manufactured.

However, unlike the prior art as described above, although brown rice flour, which is the main material of the present invention, is selected and used as a healthy bread material, it has several technical problems as a castella dough material. Therefore, in the present invention, in order to compensate for these technical problems, polysaccharide mucilage such as milky white or yellowish-brown sticky water-soluble acetyl mannan is abundant as an alkali component, and it not only supplements health ingredients in harmony with the health ingredients of grain materials, but also castella It was attempted to solve the technical problem of castella dough using conventional brown rice flour by using hemp flour that doubles the soft texture of castella dough.

1. Korean Patent Publication No. 10-2004-0094918, Title of Invention: Castella using wheat flour and its manufacturing method 2. Korean Patent Publication No. 10-2013-0074818), Title of Invention: Manufacturing method of Yakwa using hemp

The present invention has been devised to solve the above problems, and it is an object of the present invention to provide a method for producing castella beneficial to health by containing brown rice flour and hemp flour, and the castella produced thereby. In detail, it is freeze-dried and finely ground, rich in polysaccharide mucin (mucin) such as milky white or yellowish-brown sticky water-soluble acetyl mannan as an alkali ingredient, to rough brown rice flour that is difficult to knead and gelatinize because there is almost no gluten. a single powder (1) 385.0 or 400.0 parts by weight of brown rice flour and 38.5 or 40.0 parts by weight of wheat flour, each having a weight ratio of 10: 1, and the mixed brown rice Mix 450-480 parts by weight of sugar and 1-2 parts by weight of salt to the mixture of flour and hemp powder with a whipper, and then mix 900-1200 parts by weight of whole eggs including egg yolks and whites prepared before kneading so that no powder is visible) Brown rice flour · A first mixture dough manufacturing and cooling process in which the first mixture of wheat flour and eggs is prepared and cooled at a refrigeration temperature of 4°C-5°C for 2-3 hours; (2) a second mixing dough manufacturing process of putting 7-9 parts by weight of baking powder (BP) and 25-40 parts by weight of an emulsifier in the cooled first mixture dough and mixing it with a mixer to keep the foam; (3) The third mixing well, 70-90 parts by weight of liquid shortening, 70-90 parts by weight of orange juice, 100-130 parts by weight of milk, and 1-2 parts by weight of vanilla oil, in the second mixed dough with well maintained foam Tea final mixing dough manufacturing process; and (4) Laying paper on a muffin cup, putting 85%-90% of the muffin cup volume into the third final mixing dough thereon, 150°C under the oven - 190°C above the oven It is intended to provide a technical feature of manufacturing castella containing hemp and brown rice flour beneficial to health, characterized in that it includes;

In addition, in consideration of the problem that the brown rice powder contains coarse bran powder and rice bran in the degree of grinding, the brown rice (rice) powder is 250 - There is a technical feature of using brown rice flour that is very finely pulverized to about 350 mesh, preferably 300 mesh.

In addition, the castella of the present invention reduced white sugar as much as possible and used brown sugar or an alternative material such as orange juice for adult disease patients such as hyperlipidemia or diet adjusters considering diet. By using healthy ingredients such as liquid shortening and vanilla oil, we want to provide technical features for manufacturing castella as a healthy snack substitute.

In addition, in the process sequence of the present invention, 385.0 or 400.0 parts by weight of brown rice flour and 38.5 or 40.0 parts by weight of brown rice flour and 38.5 or 40.0 parts by weight of wheat flour 2 hours before castella production are sieved at a weight ratio of 10:1, respectively, and mixed with sugar. Add salt and use a whipper to mix the powder and sugar well. Add the prepared eggs to the well-mixed flour and sugar, and mix well with a whip until the flour is no longer visible. It has the technical characteristics of manufacturing castella by cooling the dough of the above mixture for about 2 hours or more while maintaining the refrigeration temperature of 4℃-5℃ for the well-made mixture. In this process-manufactured egg-kneaded brown rice flour and hemp flour mixture, the brown rice flour and hemp flour mixture absorbs the moisture contained in the egg. Alternatively, when mixing the dough, the amount of air intake increases, and the texture of the food becomes soft and the gelatinization phenomenon is good, so that the soft texture and the castella with abundant volume are produced.

The present invention for achieving the above object, (1) 385.0 or 400.0 parts by weight of brown rice flour and 38.5 or 40.0 parts by weight of hemp flour obtained by filtering foreign substances through a fine sieve in a weight ratio of 10: 1, respectively, mixed with the mixed brown rice powder Mix 450-480 parts by weight of sugar and 1-2 parts by weight of salt with a whipper to the hemp flour mixture, and then mix 900-1200 parts by weight of whole eggs including egg yolks and whites prepared before kneading so that the powder is not visible. The first mixture dough preparation and cooling process of preparing the egg mixture dough and cooling it at a refrigeration temperature of 4°C-5°C for 2-3 hours; (2) a second mixing dough manufacturing process of putting 7-9 parts by weight of baking powder (BP) and 25-40 parts by weight of an emulsifier in the cooled first mixture dough and mixing it with a mixer to keep the foam; (3) The third mixing well, 70-90 parts by weight of liquid shortening, 70-90 parts by weight of orange juice, 100-130 parts by weight of milk, and 1-2 parts by weight of vanilla oil, in the second mixed dough with well maintained foam Tea final mixing dough manufacturing process; and (4) laying paper on a muffin cup and putting 85%-90% of the muffin cup volume into the third final mixture dough thereon in a high-temperature oven in the range of 150°C-190°C To provide for the production of castella containing hemp and brown rice flour beneficial to health, characterized in that it includes; a castella baking process for 15 minutes.

In addition, in another configuration of the present invention, 250-350 mesh is suitable for the brown rice (rice) powder, but most preferably 300 mesh. An object of the present invention is to provide a method for producing castella that is beneficial to health by containing maize flour and brown rice flour, characterized in that it consists of 300 mesh.

In addition, another configuration of the present invention is to provide a castella beneficial to health by containing the hemp and brown rice prepared by the above manufacturing method.

According to the present invention, first, it has an excellent effect of manufacturing a healthy castella using brown rice flour with a lot of dietary fiber for hyperlipidemia and diabetes patients, and adult disease patients who control diet and hemp flour excellent for high blood pressure. In addition, brown rice flour has almost no gluten ingredients, so it is not suitable as a bread dough because it cannot make a sticky dough. There was a difficult problem in manufacturing bread with texture, but to compensate for this, freeze-dried and finely ground wheat flour, rich in polysaccharide mucin (mucin), such as milky white or yellowish brown sticky water-soluble acetyl mannan, was used as an alkali ingredient. It has an excellent effect of manufacturing castella dough with excellent soft texture and flavor by making the castella dough by putting it into a sticky dough. In addition, for the texture and flavor of the bread, brown rice flour was hydrated for a long time by immersing it in water and finely pulverized to about 300 mesh. By replacing white sugar such as orange juice while minimizing the amount of fat, healthy castella that minimizes fat by replacing solid butter fat has a good effect on patients with geriatric diseases.

In addition, in the process sequence of the present invention, brown rice flour and hemp flour are mixed in a weight ratio of 10:1 before castella dough is prepared, sugar and salt are mixed well with a whipper, and then eggs are added and kneaded brown rice flour and hemp flour mixed dough It has the technical characteristics of producing castella by cooling the above mixture dough while maintaining the refrigeration temperature of 4-5° C. for about 2 to 3 hours. The brown rice flour and hemp flour mixture kneaded with eggs produced in this process allows the brown rice flour and hemp flour mixture to absorb the moisture contained in the egg, so that a lot of moisture penetrates into the grains of the brown rice flour, causing swelling in the hemp and brown rice flour. When kneading the dough or mixing the dough, the amount of air intake increases, and the texture of the food becomes soft and the luxury phenomenon is good, so that the soft texture and volume of the castella have a technical effect.

1 is a block diagram of a method for manufacturing the present invention.
2 is a photograph of a castella manufactured according to an embodiment of the present invention.

The present invention relates to a castella that is beneficial to health by using hydrated, finely ground brown rice flour and a vacuum freeze-dried and pulverized fine hemp flour material, containing hemp and brown rice flour, and a manufacturing method thereof. to explain

Prior to this, the terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and the inventor should properly understand the concept of the term in order to best describe his invention. Based on the principle that it can be defined, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

Accordingly, one embodiment described in this specification and the configuration shown in the drawings are only the most preferred embodiment of the present invention and do not represent all of the technical spirit of the present invention, so at the time of the present application, they can be replaced It should be understood that various equivalents and modifications may exist.

The present invention for achieving the above object,

(1)-1 Mix 385.0 parts by weight of brown rice flour and 38.5 parts by weight of hemp flour, obtained by filtering foreign substances through a fine sieve, in a weight ratio of 10: 1, and add 450-480 parts by weight of sugar and 1-2 parts by weight of sugar to the mixed brown rice and hemp flour mixture. After mixing the parts by weight with a whipper, mix 900-1200 parts by weight of whole eggs including egg yolks and whites prepared before kneading so that no powder is visible to make a primary mixed dough for brown rice flour, wheat flour and eggs, and refrigerate at 4-5℃ The first mixture dough manufacturing and cooling process cooled at a temperature for 2-3 hours;
(1)-2 Mix 400.0 parts by weight of brown rice flour and 40.0 parts by weight of hemp flour, obtained by filtering foreign substances through a fine sieve, in a weight ratio of 10: 1, and add 450-480 parts by weight of sugar and 1-2 parts by weight of sugar to the mixed brown rice and hemp flour mixture. After mixing the parts by weight with a whipper, mix 900-1200 parts by weight of whole eggs including egg yolks and whites prepared before kneading so that no powder is visible to make a primary mixed dough for brown rice flour, wheat flour and eggs, and refrigerate at 4-5℃ The first mixture dough manufacturing and cooling process cooled at a temperature for 2-3 hours;

(2) a second mixing dough manufacturing process of putting 7-9 parts by weight of baking powder (BP) and 25-40 parts by weight of an emulsifier in the cooled first mixture dough and mixing it with a mixer to keep the foam;

(3) The third mixing well, 70-90 parts by weight of liquid shortening, 70-90 parts by weight of orange juice, 100-130 parts by weight of milk, and 1-2 parts by weight of vanilla oil, in the second mixed dough with well maintained foam Tea final mixing dough manufacturing process; and

(4) Lay paper on a muffin cup, put 85%-90% of the volume of the muffin cup on the third final mixture, and bake castella for 15 minutes in a high-temperature oven ranging from 150°C to 190°C below the oven It is intended to provide a method for producing castella containing hemp and brown rice flour beneficial to health, characterized in that it includes a process.

Among the brown rice flour and hemp flour used in the manufacturing process of one embodiment related to the present invention, fine flour of 250-350 mesh is used for the brown rice flour, and the millet is vacuum frozen and dried and then ground to 250-350 mesh is used, Most preferably, 300 mesh is used for brown rice flour and hemp flour, and in order to use this pulverized powder for actual castella dough, shake it well through a fine sieve (preparation step before kneading: s10). The reason for lowering it again with a fine sieve is to remove foreign substances, especially in the hemp and brown rice flour, and another reason is to induce air mixing between each flour and the flour. 385.0 parts by weight of sifted brown rice flour and 38.5 parts by weight of wheat flour, that is, 1000 g parts by weight of whole eggs including egg whites and yolks prepared in advance in a 10:1 weight ratio are mixed. In the case of the present invention, unlike the prior art, in the case of the present invention, it is first mixed with wheat flour and all other added ingredients while mixing eggs used in the prior art. As in the present invention, 1000 g parts by weight of whole eggs containing egg whites and yolks sequentially prepared in advance (hereinafter referred to as 'eggs') are mixed slowly and well to prevent lumps/agglomeration between the brown rice flour and ground flour mixture and the eggs.

In addition, before preparing the castella dough in the process sequence of the present invention, first, to 1000 g parts by weight of whole eggs containing egg whites and yolks (preparation step before kneading: s10), 400.0 parts by weight of brown rice flour and 40.0 parts by weight of wheat flour, a weight ratio of 10: 1, add 460.0 parts by weight of sugar (preferably brown sugar) and 2.0 parts by weight of salt, mix well with a whipper, add the prepared egg and mix well. It has the technical characteristics of manufacturing castella by cooling the above mixture dough for about 2 hours or more while maintaining the refrigeration temperature of the degree (first mixture dough preparation and cooling process: s20). In this process-manufactured egg-kneaded brown rice flour and hemp flour mixture, the brown rice flour and hemp flour mixture absorbs the moisture contained in the egg. Or, when mixing the dough, the amount of air intake increases, and the texture of the food becomes soft and the luxury phenomenon is good, so that the castella has a soft texture and volume, and has a technical effect.

In addition, in the conventional general technology, when castella is formed in an oven at a high temperature in the range of 下150℃ to 190℃ during production of castella, the upper surface of the castella is cracked, the pores are opened, and the oven spring is small, so the texture has a rough texture (sand powder). There is a problem with the formation of heavy castella due to the appearance of chewing feeling) and the volume is not abundant. However, since the composition of the present invention, that is, the dough with high heat sensation at room temperature, etc. has a great effect on air intake, when manufacturing castella with coarse rice flour such as brown rice flour instead of viscous and soft wheat flour, use a mixture of brown rice flour and hemp flour 4 While maintaining a refrigeration temperature of about ℃-5℃, the mixture of brown rice and hemp flour absorbs the moisture contained in the egg through the process of cooling the above mixture for about 2 hours or more. It has the advantage of producing a castella with a soft texture and volume due to the large amount of air inhaled during kneading or kneading dough, as well as swelling inside.

And, in the conventional production of castella, it is common to knead flour and egg dough, and an emulsifier, butter, shortring, or oil at once, but the present invention provides a refrigeration temperature of about 4℃-5℃ for a mixture of egg-kneaded brown rice flour and hemp flour. After cooling the above mixture dough for about 2 to 3 hours while maintaining has a second mixing dough manufacturing process to maintain well-mixed foam by mixing at a two-stage medium speed (secondary mixing dough manufacturing process: s30). In the mixing method of the present invention, first, about 90 to 95% of the entire dough is mixed in three stages, and then the remaining 5 to 10% is mixed sequentially in two stages. The reason is that if 100% mixing is performed only at 3 high speed, the pores of the dough become rough and the pores become irregular. Therefore, if you mix at high speed in 3 steps first and then mix at medium speed in 2 steps in sequence, the pores in the dough are uniform and stabilization is well done. There are advantages to retaining it.

In addition, in the present invention, 80.0 parts by weight of liquid shortening, 80.0 parts by weight of orange juice, 120.0 parts by weight of milk, and 2.0 parts by weight of vanilla oil are evenly mixed once again in a state where the foam of the dough is not turned off to complete the final dough of Castella. Here, add liquid shortening and natural sugar ingredients, especially orange juice and milk to increase the soft flavor, mix well, then machine mixing at 2 speed medium speed. (3rd final mixing dough manufacturing process: s40). Remove a certain amount from the entire final dough of Castella thus completed, place a parchment paper cup on a baking silver foil cup, adjust the amount of dough removed to 85-90% of the cup size, and place it in the oven on top (upper heat) and lower (lower heat) at 190°C. Bake at 150°C for about 15 minutes. After baking for 11 minutes in the 15-minute baking process, rotate the pan back and forth to distribute the temperature evenly to bake the castella (castella baking process: s50, see FIG. 2).

The above has outlined rather broadly the features and technical advantages of the present invention in order to better understand the claims of the invention to be described later. Additional features and advantages constituting the claims of the present invention will be detailed below. It should be appreciated by those skilled in the art that the concept and specific embodiments of the present invention disclosed may be readily used as a basis for designing or modifying other structures for carrying out purposes similar to the present invention. In addition, the concept and embodiment of the invention disclosed in the present invention as a basis for modifying or designing other structures for carrying out the same purpose of the present invention, such modified or changed equivalent structures by those skilled in the art are patented Various changes, substitutions and changes are possible without departing from the spirit or scope of the invention described in the claims.

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Claims (4)

(1) 385.0 parts by weight of brown rice flour and 38.5 parts by weight of hemp flour, obtained by filtering foreign substances through a fine sieve, in a weight ratio of 10: 1, and 450-480 parts by weight of sugar and 1-2 parts by weight of salt in the mixed brown rice and hemp flour mixture After mixing well with a whipper, mix 900-1200 parts by weight of whole eggs including egg yolks and whites prepared before kneading so that no powder is visible to make a primary mixed dough for brown rice flour, wheat flour, and eggs, and refrigerate at 4-5°C. The first mixture dough preparation and cooling process to cool for 2-3 hours;
(2) a second mixing dough manufacturing process of putting 7-9 parts by weight of baking powder (BP) and 25-40 parts by weight of an emulsifier in the cooled first mixture dough and mixing it with a mixer to keep the foam;
(3) The third mixing well, 70-90 parts by weight of liquid shortening, 70-90 parts by weight of orange juice, 100-130 parts by weight of milk, and 1-2 parts by weight of vanilla oil, in the second mixed dough with well maintained foam Tea final mixing dough manufacturing process; and
(4) Lay paper on a muffin cup, and put the third final mixed dough on it in 85-90% of the muffin cup volume, and then under the oven (lower) 150℃ - on the top of the oven (top) high-temperature oven in the range of 190℃ Castella baking process of baking for 15 minutes in; Method for producing castella containing hemp and brown rice flour beneficial to health, characterized in that it includes.
(1) Mix 400.0 parts by weight of brown rice flour and 40.0 parts by weight of hemp flour, obtained by filtering foreign substances through a fine sieve, at a weight ratio of 10: 1, and add 450-480 parts by weight of sugar and 1-2 parts by weight of salt to the mixed brown rice and hemp flour mixture. After mixing well with a whipper, mix 900-1200 parts by weight of whole eggs including egg yolks and whites prepared before kneading so that no powder is visible to make a primary mixed dough for brown rice flour, wheat flour, and eggs, and refrigerate at 4-5°C. The first mixture dough preparation and cooling process to cool for 2-3 hours;
(2) a second mixing dough manufacturing process of putting 7-9 parts by weight of baking powder (BP) and 25-40 parts by weight of an emulsifier in the cooled first mixture dough and mixing it with a mixer to keep the foam;
(3) The third mixing well, 70-90 parts by weight of liquid shortening, 70-90 parts by weight of orange juice, 100-130 parts by weight of milk, and 1-2 parts by weight of vanilla oil, in the second mixed dough with well maintained foam Tea final mixing dough manufacturing process; and
(4) Lay paper on a muffin cup, and put the third final mixed dough on it in 85-90% of the muffin cup volume, and then under the oven (lower) 150℃ - on the top of the oven (top) high-temperature oven in the range of 190℃ Castella baking process of baking for 15 minutes in; Method for producing castella containing hemp and brown rice flour beneficial to health, characterized in that it includes.
3. The method of claim 1 or 2,
The brown rice flour is 250-350 mesh, and the vacuum freeze-dried ground maize flour is 250-350 mesh.
4. The method of claim 3,
The mixing method in the step (2) is to prepare a second mixing dough in which the mixing is performed by mechanical mixing and mixing up to 90 to 95% in three stages, and then mixing 5 to 10% so that the bubbles are maintained at a medium speed in the second stage, The mixing method in the step (3) is a method of producing castella containing hemp and brown rice flour beneficial to health, characterized in that the third final mixing dough is prepared by stopping the mechanical mixing in two stages and mixing by hand again.

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