KR102444275B1 - Aronia Cookies using Rice and Manufacturing Method thereof - Google Patents

Abstract

The present invention relates to aronia confectionery using rice flour and a method for manufacturing the same, dried aronia fruit; Aaronia Chocheong; and a dough using rice flour surrounding the dried aronia fruit and aronia grain syrup; It has the advantage of providing a new type of aronia sweets by using dried aronia instead of walnuts and using aronia powder instead of red bean paste, It has the advantage of removing the astringent taste of aronia, it has the advantage of minimizing the damage of anthocyanins, and it has the advantage of providing a healthier snack by not using sugar and baking powder.

Description

Aronia Cookies using Rice and Manufacturing Method thereof

The present invention relates to aronia confectionery using rice flour and a method for manufacturing the same, and more particularly, to aronia confectionery using rice flour, in which dried aronia is used instead of walnuts, and aronia powder is used instead of red bean paste. is about

Conventional walnut confectionery was mostly wheat powder mixed bread, which used only 100% wheat powder or added some nuts or grain ingredients to wheat powder. The reason why wheat powder is used in the manufacture of bread as described above is that prolamin or gluterin, among proteins contained in wheat, forms gluten during cake production to give puffiness.

Rice contains about 7% protein, but most of it is glutenin, not gluten, which is present in wheat, so it cannot be used or used in bread manufacturing because it does not cause puffiness like bread using wheat powder. Even so, bread was prepared by mixing wheat flour with rice powder. However, such bread could not be called rice bread after all, and could only be called wheat flour mixed rice bread.

Recently, attempts have been made to make rice bread by adding active gluten extracted from wheat powder to rice powder or by adding gluten extracted from wheat. There were also cases where health care problems such as the occurrence of allergies and celiac disease caused by gluten protein often occurred.

In addition, if you do not use excessive sugar and butter and fat components in the manufacture of wheat flour breads, the flavor is tasteless, and excessive sugar and fat are added when manufacturing wheat breads regardless of East and West, which is a serious problem for health management. come.

As such, wheat powder breads need to be improved when viewed as a health and well-being food in addition to the health care problem of the human body. As an alternative, the food manufacturing industry using rice is not only very timely, but also It has emerged as a more serious rural social problem because there is still a lot of production.

Therefore, there is a need for a novel rice bread that significantly lowers the content of sugar and fat and is safe from diseases or diseases caused by active gluten and gluten, which are food additives.

Republic of Korea Patent Publication No. 10-1256489 (2013.04.19.) discloses a dough composition for walnut cookies and a method for manufacturing walnut cookies using the same.

The manufacturing method of the rice walnut confectionery provides a soft texture in a manner of sequentially lowering the rotational speed of stirring at a high speed at first, and finally stirring at a low speed.

Republic of Korea Patent Publication No. 10-1361151 (2014.02.13.) discloses a premix for manufacturing gluten-free rice walnut cookies and a manufacturing method thereof.

The gluten-free rice walnut cookies are made by mixing rice powder, glutinous rice powder, puffed rice powder, whey protein, baking powder, sugar, salt, whole egg powder, vegetable oil and milk in an optimal ratio without adding soft flour and butter. A walnut cookie with a structure similar to that of a walnut cookie can be prepared.

Republic of Korea Patent Publication No. 10-1399637 (2014.07.01.) discloses a walnut cookie using rice flour and a manufacturing method thereof.

The walnut confectionery using the rice flour is a walnut confectionery made of rice containing an enzyme.

As described above, walnut confectionery using rice flour has been disclosed, but aronia confectionery using rice flour has not yet been disclosed.

KR 10-1256489 B1 2013.04.19. KR 10-1361151 B1 2014.02.13. KR 10-1399637 B1 2014.07.01.

It is an object of the present invention to provide an aronia confectionery using rice flour, using dried aronia instead of walnuts, and a method for manufacturing the same.

Another object of the present invention is to provide an aronia confectionery using rice flour, and a method for manufacturing the same, using aronia coarse powder instead of red bean paste.

In order to achieve the above object, the present invention provides the following means.

The present invention, dried aronia fruit; Aaronia Chocheong; and a dough using rice flour surrounding the dried aronia fruit and aronia grain syrup; However, the dough using the rice flour is 100 parts by weight of rice flour, 10-20 parts by weight of stevia, 0.1-0.5 parts by weight of vanilla oil, 0.1-0.5 parts by weight of salt, 110-120 parts by weight of meringue, 0.1-0.5 parts by weight of garlic powder Parts, 10-15 parts by weight of refined rice, 10-15 parts by weight of purified water, 15-25 parts by weight of canola oil, and 15-25 parts by weight of unsalted butter are mixed, to provide aronia cookies using rice flour.

The aronia crude oil is liquefied by adding 0.3 to 0.5 parts by weight of α-amylase and 350 to 400 parts by weight of water to 100 parts by weight of rice flour and heating at 90° C. for 1 hour, and 1 to 5 parts by weight of malt to 100 parts by weight of the liquefied product A saccharification solution is prepared by heating at 60° C. for 5 hours, and 10-15 parts by weight of aronia fruit is added to 100 parts by weight of the saccharification solution and concentrated by heating.

The dried aronia fruit is first aged for 90-100 days at -20°C to -15°C after adding 1-5 parts by weight of rice flour to 100 parts by weight of aronia fruit, and then thawed at 1-5°C for 1-2 days. After that, it is secondarily aged at 25~30℃ for 6~7 days, and dried at 35~38℃ for 48~50 hours.

The rice flour is immersed in non-glutinous rice in aronia vinegar at 10-15° C. for 20-24 hours, dried and then pulverized to 100-200 mesh, and the aronia vinegar is aronia fruit, brown rice vinegar, and fructooligosaccharide in a weight ratio of 1:1 Mix at a ratio of :1, mature at 20-25° C. for 15-20 days, and filter, and the meringue is placed in a blender with 30-40 parts by weight of sorbitol and 1-5 parts by weight of aronia vinegar in 100 parts by weight of egg white, 16- After blending at a temperature of 20°C and a speed of 35-40 rpm, it is put into a bubbler container and whipped at a temperature of 21-25°C and a stirring speed of 250-300 rpm. Dry to ~25%, heat at 80-85℃ for 10~20 minutes, and then dry at 30-35℃ so that the moisture content becomes 5~15%.

In addition, the present invention, 10 to 20 parts by weight of stevia, 0.1 to 0.5 parts by weight of vanilla oil, 0.1 to 0.5 parts by weight of salt, 110 to 120 parts by weight of meringue, 0.1 to 0.5 parts by weight of garlic powder, 10 parts by weight of stevia to 100 parts by weight of rice flour Preparing a dough using rice flour by mixing ~15 parts by weight, 10-15 parts by weight of purified water, 15-25 parts by weight of canola oil, and 15-25 parts by weight of unsalted butter (step 1); preparing aronia crude syrup (step 2); preparing dried aronia fruit (step 3); and heating the dough using the rice flour, aronia coarse powder, and dried aronia fruit into a forming mold (step 4); Including, but in step 1, the rice flour is immersed in non-glutinous rice in aronia vinegar at 10-15° C. for 20-24 hours and dried, then pulverized to 100-200 mesh, and the aronia vinegar is aronia fruit and brown rice vinegar and fructooligosaccharides are mixed at a weight ratio of 1:1:1, aged at 20-25°C for 15-20 days and filtered, and the brown rice vinegar is 30-38% by weight of brown rice, 10-15% by weight of synthetic bacteria And 50 to 58% by weight of purified water is mixed and fermented for 6-7 days at 30-32°C to make a fermentation broth, and then inoculated with 5-10 parts by weight of acetic acid bacteria in 100 parts by weight of the fermentation broth for 3-4 days at 26-28°C It provides a method for producing aronia confectionery using rice flour, which is prepared by fermenting during the time.

The aronia confectionery using rice flour according to the present invention has the advantage of providing a new type of aronia confectionary by using dried aronia instead of walnuts and aronia powder instead of red bean paste, and the nutritional components of aronia are sufficiently provided. There are benefits to eating.

In addition, the aronia confectionery using rice flour of the present invention has the advantage of removing the astringent taste of aronia, and has the advantage of minimizing damage to the anthocyanin component.

In addition, the Aronia confectionery using rice flour of the present invention has the advantage of providing a healthier snack by not using sugar and baking powder.

1 is a photograph of aronia coarse powder prepared in Example 1.
2 is a photograph of dried aronia fruit prepared in Example 1.
3 is a photograph of aronia confectionery using rice flour prepared in Example 1.

Hereinafter, the present invention will be described in detail.

First, an aronia snack using rice flour according to the present invention will be described.

Aronia sweets using rice flour of the present invention,

dried aronia fruit;

Aaronia Chocheong; and

Dough using rice flour to wrap the dried aronia fruit and aronia grain;

includes

The Aronia ( Aronia melanocarpa ) is also known as black chokeberry, its origin is North America, but it is currently popular in Europe and is being cultivated with increasing interest in Korea. Due to its color and fragrance, it is highly valuable as a variety of food materials such as jam, wine, juice, and tea. The large amount of anthocyanins contained in aronia has a dark purple color and can be used as an antioxidant and natural pigment. In addition, phenolic acids and flavonoids Such physiologically active substances are known to have various functions such as antioxidant effect, anti-inflammatory effect, antidiabetic effect, and immunomodulatory function.

Although the aronia contains many physiologically active substances, there is a problem in that it is difficult to ingest because of the unique sour and astringent taste of the fruit.

In addition, since aronia is a fruit, there is a problem in that it is difficult to store it for a long time. Compared to other fruits, it has the advantage of being able to keep it frozen, but because the refrigerator at home has a small freezer, it is difficult to freeze and store a large amount of aronia. Due to these circumstances, it is difficult to continue to eat aronia at home despite knowing the superiority of aronia.

In order to improve the situation that the demand for aronia is not increasing due to storage problems, various methods are being introduced, such as selling aronia as a powder, mixing the extract with other ingredients, or selling products that are fermented together. . However, according to this processing method, the antioxidant components contained in aronia are greatly damaged. In the case of powder, it is known that more than 50% of anthocyanins and polyphenols are damaged.

The dried aronia fruit is first aged for 90-100 days at -20°C to -15°C after adding 1-5 parts by weight of rice flour to 100 parts by weight of aronia fruit, and then thawed at 1-5°C for 1-2 days. After that, it is prepared by secondary aging at 25-30°C for 6-7 days, and drying at 35-38°C for 48-50 hours.

By mixing rice flour with the aronia fruit, there is an effect of removing the astringent taste of the aronia fruit.

The dried aronia fruit of the present invention has the advantage of removing the astringent taste of aronia, and has the advantage of minimizing damage to the anthocyanin component.

The aronia crude oil is liquefied by adding 0.3 to 0.5 parts by weight of α-amylase and 350 to 400 parts by weight of water to 100 parts by weight of rice flour and heating at 90° C. for 1 hour, and 1 to 5 parts by weight of malt to 100 parts by weight of the liquefied product A saccharification solution is prepared by heating at 60° C. for 5 hours, and 10-15 parts by weight of aronia fruit is added to 100 parts by weight of the saccharification solution and concentrated by heating.

The present invention has the advantage of providing a new type of aronia sweets by using dried aronia fruit instead of walnuts and using aronia powder instead of red bean paste, and has the advantage of sufficiently ingesting the nutrients of aronia. .

The dough using the rice flour is 100 parts by weight of rice flour, 10-20 parts by weight of stevia, 0.1-0.5 parts by weight of vanilla oil, 0.1-0.5 parts by weight of salt, 110-120 parts by weight of meringue, 0.1-0.5 parts by weight of garlic powder, 10 parts by weight of refined rice. ~15 parts by weight, purified water 10-15 parts by weight, canola oil 15-25 parts by weight and 15-25 parts by weight of unsalted butter is prepared by mixing.

The rice flour is ground into 100-200 mesh after immersing non-glutinous rice in aronia vinegar at 10-15 ℃ for 20-24 hours and drying.

The aronia vinegar is prepared by mixing aronia fruit, brown rice vinegar, and fructooligosaccharide in a weight ratio of 1:1:1, aging at 20-25° C. for 15-20 days, and filtering.

In the present invention, there is an advantage in that the non-glutinous rice is immersed in aronia vinegar and then pulverized to prepare rice flour, thereby solving the problem of hard and stuffy texture in the dough using rice flour.

The stevia ( Stevia rebaudiana ) is a perennial sukgeun plant in the plant family Angiosperm phylum Dicotyledonous family Asteraceae, and grows around rivers or wetlands. In the root, the development of the original root is not clear and there are many side roots and membrane roots. In the later stages of growth, thick roots develop, resulting in a storage function. A new branch grows from the hidden eye close to the root, forming a new stem every year. The stem stands upright and the stem loses its function during wintering. Stevia is an herbal plant that is hundreds of times sweeter than sugar and has no calories. The leaves contain stevioside, a sweetening substance, about 6-7% by weight, used to make tea or as a substitute for gum, and as a sweetener for soft drinks. In addition, stevioside extracted from stevia is not absorbed by the human digestive system, so it does not affect the sugar concentration in the blood. In addition, this substance passes through the digestive system without any side effects to the human body and is excreted as it is. Therefore, interest has been recently drawn as an alternative sweetener to artificial sweeteners such as sugar, saccharin, and aspartame, which can cause various side effects.

The meringue is put in 100 parts by weight of egg white, 30-40 parts by weight of sorbitol and 1-5 parts by weight of the aronia vinegar in a blender, and after mixing at a temperature of 16-20 ℃ and 35-40 rpm speed, put in a whisker container It is prepared by whipping at a temperature of 25°C and a stirring speed of 250 to 300 rpm.

In the present invention, by using the meringue, there is an advantage in solving the problem of a decrease in the degree of swelling in the dough using rice flour.

The garlic powder is dried so that the moisture content is 20-25% at 30~35℃, heated at 80-85℃ for 10~20 minutes, and then dried at 30-35℃ so that the moisture content is 5~15%. to manufacture

In the present invention, there is an advantage of increasing immunity by including garlic powder in the dough using the rice flour.

The aronia confectionery using rice flour according to the present invention has the advantage of providing a new type of aronia confectionary by using dried aronia fruit instead of walnuts and using aronia powder instead of red bean paste, and the nutritional components of aronia are used. It has the advantage of being able to consume enough.

In addition, the aronia confectionery using rice flour of the present invention has the advantage of removing the astringent taste of aronia, and has the advantage of minimizing damage to the anthocyanin component.

In addition, the Aronia confectionery using rice flour of the present invention has the advantage of providing a healthier snack by not using sugar and baking powder.

Next, a method for producing aronia cookies using rice flour according to the present invention will be described.

The method for producing aronia cookies using rice flour of the present invention is,

100 parts by weight of rice flour, 10-20 parts by weight of stevia, 0.1-0.5 parts by weight of vanilla oil, 0.1-0.5 parts by weight of salt, 110-120 parts by weight of meringue, 0.1-0.5 parts by weight of garlic powder, 10-15 parts by weight of refined rice, purified water 10 to 15 parts by weight, 15 to 25 parts by weight of canola oil, and 15 to 25 parts by weight of unsalted butter to prepare a dough using rice flour (step 1);

preparing aronia crude syrup (step 2);

preparing dried aronia fruit (step 3); and

Putting the dough using the rice flour, aronia coarse powder, and dried aronia fruit into a mold and heating (step 4);

includes

In the step 1, the rice flour is pulverized to 100-200 mesh after immersing non-glutinous rice in aronia vinegar at 10-15 ° C. for 20-24 hours and drying.

The aronia vinegar is prepared by mixing aronia fruit, brown rice vinegar, and fructooligosaccharide in a weight ratio of 1:1:1, aging at 20-25° C. for 15-20 days, and filtering.

The brown rice vinegar is made by mixing 30 to 38% by weight of brown rice, 10 to 15% by weight of synthetic bacteria, and 50 to 58% by weight of purified water, and fermenting it at 30 to 32° C. for 6 to 7 days to make a fermented broth, and then 100% by weight of the fermentation broth It is prepared by inoculating 5-10 parts by weight of acetic acid bacteria in the part and fermenting it for 3-4 days at 26-28°C.

The brown rice means that only the hulls of the harvested rice are removed using a milling machine. The structure of brown rice consists of the rice bran layer, such as the pericarp, seed hide, and aloe layer, from the outside, the belly occupying a small part of the base of the rice grain, and the endosperm occupying most of the rest. The brown rice includes any brown rice in the art. Preferably, the brown rice used in this invention is ground brown rice or germinated brown rice, More preferably, it is germinated brown rice.

The composite synthetic bacteria comprises 40 to 50% by weight of Honggukgyun, 20 to 30% by weight of Bacillus subtilis, 10 to 20% by weight of yeast, and 5 to 15% by weight of yeast.

The complex synthetic bacteria is a concept of mixing Hong Guk-gyun, Bacillus subtilis, yeast and yeast, and has the advantage of being able to ferment brown rice without a steaming process.

The Hong Guk-gyun is a red filamentous fungus belonging to the genus Ascomycetes Monascus, and produces dark red pigment and monacolin K as various beneficial metabolites in the process of fermenting grains such as rice. This fungus has been used for a long time as a natural food colorant or processed product, as a material for promoting digestion and improving blood flow, in various regions of East Asia, including China. Mebinoline, a secondary metabolite produced by Hong Guk-gyun, strongly inhibits the cholesterol biosynthetic enzyme HMG-CoA (3-hydroxy-methyl-3-glutaryl-coenzyme) reductase, thereby reducing blood lipid concentration and inhibiting cholesterol synthesis. It has various functions such as antifungal, suppression of blood sugar rise, blood pressure control, anti-obesity, anticancer, etc. In addition, Hong Guk-gyun produces red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), purple pigments (rubropunctamine, monascorubramine), and the like, and these pigments have antibacterial and anticancer effects.

The Hong Guk-gyun is Monascus pilosus ( Monascus pilosus ), Monascus rubber ( Monascus ruber ), Monascus purpureus ), Monascus kaoliang ( Monascus kaoliang ), Monascus barykery ( Monascus barykery ) and Monascus barykery ) Any one selected from the group consisting of Monascus anka may be used.

The Bacillus subtilis Bacillus subtilis ( B. subtilis ), Bacillus lichneformis ( B. lichneformis ), Bacillus megaterium ( B. megaterium ), Bacillus amyloliquefaciens ( B. amyloliquefaciens ), Bacillus natto ( B natto ), Bacillus anthracis ( B.antharcis ), Bacillus lentus ( B.lentus ), Bacillus permirus ( B.pumilus ), Bacillus thuringiensis ( B.thuringiensis ), Bacillus alvei ( B.alvei ) ), Bacillus azotofixans ( B.azotofixans ), Bacillus macerans ( B.macerans ), Bacillus polymyxa ( B.polymyxa ), Bacillus papilli ( B.popilliae ) , Bacillus coagulans ( B.coagulans ), Bacillus Stearothermophilus ( B. stearothermophilus ), Bacillus pasteurii ( B.pasteurii ), Bacillus paricus ( B.sphaericus ) and Bacillus pastidiosus ( B.fastidiosus ) Any one selected from the group consisting of may be used.

The yeast is Saccharomyces ruxii ( Saccharomyces rouxii ), Saccharomyces cereviciae ( Saccharomyces cereviciae ), Saccharomyces obiformis ( Saccharomyces oviformis ) and Saccharomyces steineri ( Saccharomyces steineri ) Any one selected from the group may be used.

The yeast may use any one selected from the group consisting of Aspergillus oryzae ( Aspergillus oryzae ) and Aspergillus sojae ).

In the present invention, there is an advantage in that the non-glutinous rice is immersed in aronia vinegar and then pulverized to prepare rice flour, thereby solving the problem of hard and stuffy texture in the dough using rice flour.

The meringue is put in 100 parts by weight of egg white, 30-40 parts by weight of sorbitol and 1-5 parts by weight of the aronia vinegar in a blender, and after mixing at a temperature of 16-20 ℃ and 35-40 rpm speed, put in a whisker container It is prepared by whipping at a temperature of 25°C and a stirring speed of 250 to 300 rpm.

In the present invention, by using the meringue, there is an advantage in solving the problem of a decrease in the degree of swelling in the dough using rice flour.

The garlic powder is dried so that the moisture content is 20-25% at 30~35℃, heated at 80-85℃ for 10~20 minutes, and then dried at 30-35℃ so that the moisture content is 5~15%. to manufacture

In the present invention, there is an advantage of increasing immunity by including garlic powder in the dough using the rice flour.

In step 2, the aronia coarse powder is liquefied by adding 0.3 to 0.5 parts by weight of α-amylase and 350 to 400 parts by weight of water to 100 parts by weight of rice flour, heating at 90° C. for 1 hour, and malt in 100 parts by weight of the liquefied product 1 to 5 parts by weight is added and heated at 60° C. for 5 hours to prepare a saccharified solution, 10 to 15 parts by weight of aronia fruit is added to 100 parts by weight of the saccharified solution, and concentrated by heating.

In step 3, the dried aronia fruit is first aged for 90 to 100 days at -20°C to -15°C after adding 1-5 parts by weight of rice flour to 100 parts by weight of aronia fruit, and then at 1-5°C for 1 After thawing for ~2 days, it is prepared by secondary aging at 25~30℃ for 6~7 days, and drying at 35~38℃ for 48~50 hours.

In the present invention, there is an advantage in that the astringent taste of the aronia fruit is reduced by aging and drying the aronia fruit as described above, and the stiff texture due to the hard outer skin can be reduced.

The dried aronia fruit of the present invention has the advantage of removing the astringent taste of aronia, and has the advantage of minimizing damage to the anthocyanin component.

Step 4 is a step of heating the dough using the rice flour, aronia coarse powder, and dried aronia fruit into a forming mold.

A step of washing the aronia fruit using bioceramic stone purified water before step 3 may be added.

There is an advantage in that the acidity of the aronia fruit can be removed by washing the aronia fruit using bioceramic stone purified water.

The bioceramic stone purified water is prepared by adding 1 to 5 parts by weight of the bioceramic stone to 100 parts by weight of water and leaving it for 10 to 14 hours.

The bioceramic stone is a mixture containing 40 to 50% by weight of pearlite, 25 to 35% by weight of sericite, and 20 to 30% by weight of ocher in water, kneaded and aged, and then 1 to at a temperature of 1,300 to 1,400 ℃ Firing for 2 hours.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

100 parts by weight of rice flour, 10 parts by weight of stevia, 0.5 parts by weight of vanilla oil, 0.5 parts by weight of salt, 120 parts by weight of meringue, 0.5 parts by weight of garlic powder, 10 parts by weight of refined rice, 10 parts by weight of purified water, 15 parts by weight of canola oil and 15 parts by weight of unsalted butter A dough using rice flour was prepared by mixing parts by weight. The rice flour was pulverized to 200 mesh after immersing non-glutinous rice in aronia vinegar at 15° C. for 24 hours and drying. The aronia vinegar was prepared by mixing aronia fruit, brown rice vinegar, and fructooligosaccharide in a weight ratio of 1:1:1, aging at 25° C. for 20 days, and filtering. The brown rice vinegar is a mixture of 35% by weight of brown rice, 10% by weight of synthetic bacteria and 55% by weight of purified water and fermented for 6 days at 30° C. It was prepared by fermentation for 3 days. The composite synthetic bacteria were mixed with 50% by weight of Honggukgyun, 30% by weight of Bacillus subtilis, 15% by weight of yeast, and 5% by weight of yeast. The Hong Guk-gyun used Monascus pilosus , the Bacillus subtilis was used as the Bacillus subtilis , and the yeast Saccharomyces rouxii was used, and the yeast was used. Aspergillus oryzae ( Aspergillus oryzae ) was used. 0.5 parts by weight of α-amylase and 400 parts by weight of water were added to 100 parts by weight of rice flour, heated at 90° C. for 1 hour to liquefy, and 5 parts by weight of malt was added to 100 parts by weight of the liquefied product and heated at 60° C. for 5 hours to obtain a saccharification solution. was prepared, 15 parts by weight of aronia fruit was added to 100 parts by weight of the saccharification solution, and concentrated by heating to prepare a crude aronia syrup (see FIG. 1). After adding 5 parts by weight of rice flour to 100 parts by weight of aronia fruit, it was first aged at -15 ° C. for 90 days, then thawed at 5 ° C. for 2 days, then aged at 25 ° C. for 7 days, and then aged at 35 ° C. Dried aronia fruit was prepared by drying for 48 hours (see FIG. 2). The dough using the rice flour was put in a pastry bag, and the dough was put together with the aronia coarse powder and dried aronia fruit in a mold maintained at 160-170° C. and baked to prepare an aronia snack using rice flour. ).

In Example 1, aronia confectionery using rice flour was prepared in the same manner as in Example 1, except that the process of washing the aronia fruit using bioceramic stone purified water was added during the preparation of the dried aronia fruit. The bioceramic stone purified water was prepared by adding 5 parts by weight of bioceramic stone to 100 parts by weight of water and leaving it to stand for 14 hours. The bioceramic stone was prepared by mixing a mixture containing pearlite 50% by weight, sericite 30% by weight and loess 20% by weight in water, kneading it, and then calcining it at a temperature of 1,300° C. for 1 hour.

[Comparative Example 1]

185 parts by weight of rice flour prepared from dry rice powder, 20 parts by weight of soy flour, 10 parts by weight of egg powder, 75 parts by weight of sugar, 4 parts by weight of baking powder, 1.5 parts by weight of soda, 27 parts by weight of milk powder, transglutaminase 1.85 parts by weight, 0.4 parts by weight of vanilla flavor, and 240 parts by weight of water were added to 2 parts by weight of salt and loosened to prepare a dough. Put the prepared dough into a pastry bag of walnut cookies, put the dough together with red bean paste and walnuts in a walnut cake mold maintained at 160-170°C, and bake, to prepare walnut cookies using rice flour.

[Experimental Example 1]

For the aronia confectionery using rice flour prepared in Examples 1 and 2 and the walnut confectionery using rice flour prepared in Comparative Example 1, the taste, aroma, texture, and overall preference were evaluated by 30 men and women between the ages of 15 and 65. It was carried out by a point scoring method. The scoring criteria here are very good; 7 points, good; 6 points, good; 5 points, average; 4 points, slightly bad; 3 points, bad; 2 points, very bad; It was scored as 1 point, and the same panel was repeated 3 times by changing the number of samples at 2 hour intervals. At each repetition, the average score was calculated and shown in Table 1, excluding the highest and lowest scores.

taste incense texture overall sign Example 1 6.7 6.4 6.6 6.6 Example 2 6.8 6.4 6.6 6.7 Comparative Example 1 6.5 6.5 6.2 6.4

According to Table 1, the aronia confectionery using rice flour prepared in Examples 1 and 2 showed similar scores in taste, aroma and texture compared to the walnut confectionery using rice flour of Comparative Example 1.

Compared to the walnuts and red bean paste of Comparative Example 1, it can be seen that Example 1 received excellent evaluation in taste, aroma, and texture despite using unfamiliar aronia coarse blue and dried aronia fruit.

[Comparative Example 2]

After freezing and washing the aronia fruit, non-heat treatment at room temperature for 6 hours, primary hot air drying at 65° C. for 5 hours, and secondary drying at 35° C. for 15 hours, dried aronia fruit was prepared.

[Experimental Example 2]

The anthocyanin components of the dried aronia fruit prepared in Example 1 and the dried aronia fruit prepared in Comparative Example 2 were tested and shown in Table 2.

Anthocyanin content of dried aronia compared to anthocyanin of raw aronia Example 1 82% Comparative Example 1 65%

According to Table 2, it can be confirmed that the dried aronia fruit prepared in Example 1 can reduce damage to the anthocyanin component compared to the dried aronia fruit prepared in Comparative Example 2.

Claims (5)

dried aronia fruit;
Aaronia Chocheong; and
Dough using rice flour to wrap the dried aronia fruit and aronia grain;
including,
The dough using the rice flour is 100 parts by weight of rice flour, 10-20 parts by weight of stevia, 0.1-0.5 parts by weight of vanilla oil, 0.1-0.5 parts by weight of salt, 110-120 parts by weight of meringue, 0.1-0.5 parts by weight of garlic powder, 10 parts by weight of refined rice. ~15 parts by weight, 10-15 parts by weight of purified water, 15-25 parts by weight of canola oil, and 15-25 parts by weight of unsalted butter are mixed,
The rice flour is immersed in non-glutinous rice in aronia vinegar at 10 to 15 ° C for 20 to 24 hours, dried, and then pulverized to 100 to 200 mesh,
The aronia vinegar is mixed with aronia fruit, brown rice vinegar, and fructooligosaccharide in a weight ratio of 1:1:1, aged at 20-25° C. for 15-20 days, and filtered,
The meringue is put in 100 parts by weight of egg white, 30-40 parts by weight of sorbitol and 1-5 parts by weight of the aronia vinegar in a blender, and after mixing at a temperature of 16-20 ℃ and 35-40 rpm speed, put in a whisker container Whipped at a temperature of 25℃ and a stirring speed of 250~300rpm,
The garlic powder is dried so that the moisture content is 20-25% at 30~35℃, heated at 80-85℃ for 10~20 minutes, and then dried at 30-35℃ so that the moisture content is 5~15%. doing,
Aronia sweets made with rice flour.
The method of claim 1,
The aronia crude oil is liquefied by adding 0.3 to 0.5 parts by weight of α-amylase and 350 to 400 parts by weight of water to 100 parts by weight of rice flour and heating at 90° C. for 1 hour, and 1 to 5 parts by weight of malt to 100 parts by weight of the liquefied product and heating at 60 ° C. for 5 hours to prepare a saccharification solution, adding 10 to 15 parts by weight of aronia fruit to 100 parts by weight of the saccharification solution and heating to concentrate,
Aronia sweets made with rice flour.
The method of claim 1,
The dried aronia fruit is first aged for 90-100 days at -20°C to -15°C after adding 1-5 parts by weight of rice flour to 100 parts by weight of aronia fruit, and then thawed at 1-5°C for 1-2 days. After drying, secondary aging for 6-7 days at 25~30℃, drying at 35~38℃ for 48~50 hours,
Aronia sweets made with rice flour.
delete 100 parts by weight of rice flour, 10-20 parts by weight of stevia, 0.1-0.5 parts by weight of vanilla oil, 0.1-0.5 parts by weight of salt, 110-120 parts by weight of meringue, 0.1-0.5 parts by weight of garlic powder, 10-15 parts by weight of refined rice, purified water 10 to 15 parts by weight, 15 to 25 parts by weight of canola oil, and 15 to 25 parts by weight of unsalted butter to prepare a dough using rice flour (step 1);
preparing aronia crude syrup (step 2);
preparing dried aronia fruit (step 3); and
Putting the dough using the rice flour, aronia coarse powder, and dried aronia fruit into a mold and heating (step 4);
including,
In the step 1, the rice flour is ground to 100-200 mesh after immersing non-glutinous rice in aronia vinegar at 10-15 ° C. for 20-24 hours and drying,
The aronia vinegar is prepared by mixing aronia fruit, brown rice vinegar, and fructooligosaccharide in a weight ratio of 1:1:1, aging at 20-25° C. for 15-20 days, and filtering,
The brown rice vinegar is made by mixing 30 to 38% by weight of brown rice, 10 to 15% by weight of synthetic bacteria, and 50 to 58% by weight of purified water, and fermenting it at 30 to 32° C. for 6 to 7 days to make a fermented broth, and then 100% by weight of the fermentation broth It is prepared by inoculating 5-10 parts by weight of acetic acid bacteria in the part and fermenting it for 3-4 days at 26-28 ℃,
A method of making aronia sweets using rice flour.

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