KR19990046816A - Composition for Cookies Made of Unpolished Rice and it's Manufacturing Method Using the Same Composition - Google Patents
Composition for Cookies Made of Unpolished Rice and it's Manufacturing Method Using the Same Composition Download PDFInfo
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Abstract
본 발명은 식사대용으로 복용하는 현미쿠키를 제조하기 위한 조성물과 이를 이용한 제조방법에 관한 것으로, 상세하게는 현미의 호분(糊粉)과 씨눈(胚)만을 선별하여 찐 다음 건조하여 분쇄한 현미씨눈분말 90 ~ 93 중량%, 무염버터 6 ~ 8중량%, 드라이이스트 0.5 ~ 1 중량%, 소금 0.5 ~ 1 중량%로 구성된 현미쿠키용 조성물이고 상기 현미쿠키용 조성물에 물을 첨가하여 교반하고 이를 알맞은 크기의 쿠키로 성형한 후 발효 및 건조시켜 개별 포장하는 방법에 의하여 제조된 식용제품이므로 영양분이 풍부하고 소화흡수가 잘되며, 간편하게 휴대할 수 있기에 장소와 시간에 관계없이 식사대용품으로 복용하는 건강식품이다.The present invention relates to a composition for producing brown rice cookies taken as a meal substitute and a manufacturing method using the same. Specifically, only brown rice powder and steamed brown rice are selected and steamed and then crushed and dried. 90 to 93% by weight of powder, 6 to 8% by weight of unsalted butter, 0.5 to 1% by weight of dry yeast, and 0.5 to 1% by weight of salt for brown rice cookies. It is an edible product manufactured by fermentation, drying, and individually packaging by molding into cookie of size and it is rich in nutrients, well absorbed and digestible, and can be easily carried. to be.
Description
본 발명은 식사대용으로 복용할 수 있는 건강식품을 제조하기 위한 현미쿠키용 조성물과 이를 이용한 현미쿠키의 제조방법에 관한 것으로서,The present invention relates to a composition for brown rice cookies and a method for producing brown rice cookies using the same for producing a health food that can be taken as a meal replacement,
영양분이 풍부한 현미의 호분과 씨눈를 선별하여 고온으로 쪄서 건조한 후 곱게 분쇄한 현미씨눈분말 90 ~ 93중량%, 무염버터 6 ~ 8중량%, 드라이이스트 0.5 ~ 1 중량%, 소금 0.5 ~ 1 중량%로 구성된 현미쿠키용 조성물이며, 이 조성물 150g 내지 250g에 대하여 물 30cc 내지 50cc를 첨가하여 반죽한 다음 지름이 약50mm이고 두께가 약10mm 크기의 쿠키로 성형한 후 온도가 25℃ ~ 28℃를 유지하는 발효기에 투입해서 약 12시간 발효시킨 다음 건조하여 얻어진 현미쿠키를 개별 포장하는 과정의 방법으로 제조한 것으로서 소화흡수가 잘되며 맛이 좋고 휴대가 용이하여 장소와 시간에 관계없이 간편하게 복용할 수 있게 한 것이다.Nutritious brown rice powder and seeds are selected and dried at high temperature, dried and finely ground. It is a composition for brown rice cookies, which is kneaded by adding 30 cc to 50 cc of water to 150 g to 250 g of the composition, and then molded into a cookie having a diameter of about 50 mm and a thickness of about 10 mm, and then maintaining a temperature of 25 ° C. to 28 ° C. Manufactured by fermenting the fermenter for about 12 hours and then drying the brown rice cookie obtained by individual packaging, it has good digestion, good taste and easy portability so that it can be easily taken regardless of place and time. will be.
일반적으로 알려진 현미(玄米)는 수확한 벼를 건조, 탈곡한 후 고무롤러로 된 기계로 왕겨를 벗긴 쌀이다.Commonly known brown rice (玄 米) is rice that has been chaffed by a rubber roller machine after drying and threshing harvested rice.
이러한 현미의 구조는 바깥쪽으로부터 과피(果皮), 종피(種皮), 호분층(糊紛層) 등의 쌀겨층과 쌀알의 기본에 작은 부분을 차지하는 씨눈과, 나머지 대부분을 차지하는 배젖으로 이루어져있다.The structure of the brown rice is composed of a layer of rice bran, such as skin, seed, and whistle layer from the outside, and seeds that occupy a small part of the base of the rice grain, and the milk which occupies most of the rest.
상기 배젖은 주로 녹말 입자로 차 있고, 백미로서 식용하는 부분이다.The endosperm is mainly filled with starch particles and is edible as white rice.
이상과 같은 현미의 중량비는 쌀알 하나에 대하여 쌀겨층은 5 ~ 6%, 씨눈 2 ~ 3%, 배젖 92%의 비율로 되어 있으며, 현미를 정미기로 도정(搗精)하면, 현미 92%의 백미를 얻게 되어 우리 생활의 주식으로 이용된다.The weight ratio of brown rice is 5 ~ 6% of rice bran, 2 ~ 3% of bran, 92% of endosperm, and rice is 92% of brown rice. Gained and used as a staple of our lives.
현미의 표준적 화학조성은 수분 15.2%, 단백질 7.4%, 지질 3.0%, 당질(녹말) 71.8%, 섬유 1.3%, 회분 1.3%, 비타민B1은 100g 중 0.54mg, 비타민B2는 100g 중 0.06mg으로 당질(녹말)이 대부분을 차지하고, 단백질과 지방은 많지 않다.The standard chemical composition of brown rice is 15.2% moisture, 7.4% protein, 3.0% lipid, 71.8% sugar (starch), 1.3% fiber, 1.3% ash, 0.54 mg of vitamin B 1 and 0.06 of 100 g of vitamin B 2 In mg, sugar (starch) is the majority, protein and fat is not much.
이러한 현미는 백미에 비하여 저장성이 좋고, 충해나 미생물의 해가 적으며, 정미로 인한 영양분의 손실이 없으므로 백미에 비하여 지방, 단백질, 비타민B1, B2가 풍부하고 가공으로 인한 양의 감소도 없는 장점을 갖음으로 근래에 들어 건강식으로 주목되고 있다.Compared with white rice, these brown rice has better shelf life, less harmful to insects and microorganisms, and because there is no loss of nutrients due to rice, it is richer in fat, protein, vitamin B 1 and B 2 and also decreases in processing amount. In recent years, it has attracted attention as a health food because it has no merit.
그러나 상기와 같은 장점에 반하여 맛이 백미에 비하여 못하고 영양분이 충분히 소화, 흡수되지 않으며, 밥짓기가 어려운 관계로 널리 보급되지 못하고 있다.However, in contrast to the above advantages, the taste is not comparable to white rice, nutrients are not sufficiently digested and absorbed, it is difficult to cook and is not widely spread.
본 발명은 상기와 같은 현미의 장점이 있음에도 불구하고 널리 보급되지 못하는 문제점을 해소하기 위하여 발명된 것으로서, 매우 간편하게 복용 할 수 있고, 소화, 흡수도 잘 되며, 맛도 좋은 현미쿠키용 조성물과 이를 이용한 현미쿠키의 제조방법을 제공하는데 있다.The present invention has been invented to solve the problem that is not widely spread despite the advantages of brown rice as described above, can be taken very easily, digestion, absorption is good, taste good composition for brown rice cookies and using the same The present invention provides a method for producing brown rice cookies.
이러한 본 발명은 현미씨눈분말 90 ~ 93중량%, 무염버터 6 ~ 8중량%, 드라이이스트 0.5 ~ 1 중량%, 소금 0.5 ~ 1 중량%로 구성됨을 특징으로 하는 현미쿠키용 조성물을 갖는 것이고, 이를 이용한 현미쿠키의 제조방법은 상기 현미쿠키용 조성물 150g 내지 250g에 대하여 물 30cc 내지 50cc를 첨가한 후 잘 교반 하여 지름이 약 50mm이고 두께가 약 10mm인 쿠키로 성형하여 발효기에서 약 12시간동안 발효시켜 건조기로 건조하면 한 끼 섭취 분량과 같은 영양분을 얻을 수 있는 현미쿠키를 제공하려는 목적이다.The present invention is to have a brown rice cookie composition, characterized in that consisting of brown rice seed powder 90 ~ 93% by weight, unsalted butter 6 ~ 8% by weight, dry yeast 0.5 ~ 1% by weight, salt 0.5 ~ 1% by weight, The method for preparing brown rice cookies used is to add 30cc to 50cc of water to 150g to 250g of the brown rice cookie composition, and then stir well to form a cookie having a diameter of about 50mm and a thickness of about 10mm and ferment in a fermenter for about 12 hours. Its purpose is to provide brown rice cookies that can be dried and dried to get the same nutrients as a meal.
상기와 같은 목적을 달성하기 위한 본 발명은 대부분의 영양분을 함유한 씨눈과 호분만을 선택하여 고온으로 찐 후 건조하여 곱게 분쇄한 현미씨눈분말 90 ~ 93중량%, 무염버터 6 ~ 8중량%, 드라이이스트 0.5 ~ 1 중량%, 소금 0.5 ~ 1 중량%로 구성된 현미쿠키용 조성물을 갖는 것이고, 이를 이용한 현미쿠키의 제조방법은 상기 현미쿠키용 조성물 150g 내지 250g에 대하여 물 30cc 내지50cc를 첨가하여 반죽한 후 지름 약 50mm, 두께 약 10mm의 크기로 성형하여 25 ~ 28℃의 발효기에서 약 12시간 발효 후 건조기로 약 2시간 건조하여 얻어진 쿠키를 개별 포장하여 제조한 현미쿠키로서,The present invention for achieving the above object is 90 ~ 93% by weight of brown rice flake powder, salt salt 6 ~ 8% by weight, finely crushed by drying after steaming at a high temperature by selecting only the most nutritious seeds and arcs, Dry yeast 0.5 to 1% by weight, having a composition for brown rice cookies composed of 0.5 to 1% by weight of salt, the method for producing brown rice cookies using the same, by adding 30cc to 50cc of water to 150g to 250g of the composition for brown rice cookies It is a brown rice cookie prepared by individually packaging the cookies obtained by molding them into a diameter of about 50 mm and a thickness of about 10 mm, and then fermenting them in a fermenter at 25 to 28 ° C for about 12 hours and then drying them for about 2 hours in a dryer.
상기와 같은 현미쿠키용 조성물을 이용한 현미쿠키의 제조방법에 있어서는 쌀을 가공하는 과정에서 호분과 씨눈을 취하는 선별과정과 선별된 현미를 찌는 익힘 과정, 첨가물과 혼합하는 교반 과정, 쿠키 형태로 성형하는 성형과정, 발효 및 건조과정 그리고 포장과정에 의하여 제조하는 것으로서 이를 보다 상세하게 설명하면 다음과 같다.In the manufacturing method of brown rice cookies using the composition for brown rice cookies as described above, in the process of processing the rice, the process of taking whistle and seeds and steaming the selected brown rice steaming process, stirring process of mixing with additives, molding in the form of cookies Manufacturing by molding process, fermentation and drying process and packaging process as described in more detail as follows.
먼저, 현미를 단계별도 정미하면 각 단계마다 다른 성분의 부산물을 얻게 되는데, 수확된 벼를 건조한 후 고무롤러로 된 기계에 의하여 왕겨가 1차로 벗겨진다.First, when the brown rice is also refined step by step, by-products of different ingredients are obtained in each step. The rice hulls are first peeled off by a machine made of rubber rollers after drying the harvested rice.
이렇게 왕겨가 벗겨진 쌀이 현미이다.The rice with the chaff stripped off is brown rice.
이후로는 정미과정을 행하게 되는데, 여러 단계로 구분하여 조금씩 현미의 피질을 벗기게 되며, 이 정미과정에서 발생되는 부산물에는 현미의 중요영양소가 함유된 부분이 분리되게 된다.After that, the rice milling process is divided into several stages, whereby the cortex of brown rice is peeled off little by little, and the by-products generated from the rice milling process separate the portions containing the important nutrients of brown rice.
본 발명은 상기의 정미과정에서 벗겨진 현미가운데 씨눈과 호분을 선별하여 현미쿠키용 조성물의 주성분으로 이용하게 된다.The present invention is used to select the seed and the powder in the middle of the brown rice peeled off during the above-mentioned rice milling process as the main component of the composition for brown rice cookies.
즉, 현미의 정미단계는 크게 바깥으로부터 과피(果皮)를 1차로 벗겨내고 다음과정에서 종피(種皮)가 벗겨진다.In other words, the milling stage of brown rice is largely peeled off the skin from the outside first, and the seed skin is peeled off in the next process.
다음단계의 정미과정이 본 발명에서 이용되는 호분층(糊紛層)과 씨눈이 분리되게 되는 것으로 이 과정에서는 이물질의 투입이 없도록 주의하여 추출을 행하게 된다.In the next step, the scouring layer (호) and the seed which are used in the present invention will be separated, and in this process, the extraction is carried out carefully so that no foreign substances are introduced.
이렇게 얻어진 호분과 씨눈을 깨끗한 물로 수세한 후 물에 재워서 약12시간동안 불린다.The obtained powder and seeds are washed with clean water and soaked in water for 12 hours.
상기과정에 의하여 알맞게 불려진 현미를 증기로와 같은 가열장치에 일정시간동안 찐다.The brown rice suitably called by the above process is steamed in a heating apparatus such as a steam furnace for a certain time.
이렇게 쪄진 현미는 보다 부드럽고 복용시 소화가 잘되게 하는 것이다.This steamed brown rice is softer and more digestible when taken.
다음 과정에서는 쪄진 현미를 수분이 약 15% 이내가 되도록 건조한 후 분쇄기로 곱게 분쇄하여 분말로 만든다.In the following process, the steamed brown rice is dried to within 15% of moisture, and finely pulverized with a grinder into a powder.
이때, 분말의 립도는 육안으로 식별되지 않을 정도의 입자크기 이면 족하다.At this time, the particle size of the powder is sufficient if the particle size of the degree not visible to the naked eye.
다음, 이렇게 분쇄된 현미씨눈분말 90-93 중량%, 무염버터 6-8 중량%, 드라이이스트 0.5 ~ 1 중량%, 소금 0.5~1 중량%로 구성되는 현미쿠키용 조성물을 얻을 수 있다. 이하에서는 이와 같이 구성된 현미 쿠키용 조성물을 이용한 현미쿠키 제조 방법을 상세하게 설명한다. 현미쿠키용 조성물 150g 내지 250g에 대하여 물 30cc 내지 50cc를 첨가하여 되도록 짧은 시간 내에 잘 교반 하면 부드러운 반죽이 된다.Next, the crushed brown rice snow powder 90-93% by weight, salt-free butter 6-8% by weight, dry yeast 0.5-1% by weight, salt composition consisting of brown rice cookies can be obtained. Hereinafter, a brown rice cookie manufacturing method using the brown rice cookie composition configured as described above will be described in detail. Add 30cc to 50cc of water with respect to 150g to 250g of the composition for brown rice cookies and stir well within a short time to obtain a soft dough.
이렇게 반죽된 현미를 지름이 약 50mm이고 두께가 약 10mm인 쿠키형태로 성형한다.The brown rice thus kneaded is molded into a cookie shape having a diameter of about 50 mm and a thickness of about 10 mm.
위와 같은 크기의 쿠키는 휴대에 용이하고 한끼의 식사량에 해당하는 적당한 크기 인 것이다.Cookies of the same size are easy to carry and are the right size for a meal.
다음 과정은 알맞은 크기의 쿠키를 온도가 25℃ ~ 28℃를 유지하는 발효기에 투입하여 약 12시간동안 발효시킨다.The next step is to put a cookie of the appropriate size into a fermentor with a temperature of 25 ° C. to 28 ° C. and ferment for about 12 hours.
이러한 발효과정은 소화흡수를 향상시켜 영양소의 흡수를 좋게 하는 것과 고소한 맛을 내게 되는 것이다.This fermentation process is to improve digestive absorption to improve the absorption of nutrients and give a savory taste.
상기와 같이 발효된 현미쿠키를 고온 건조기에 투입하여 약 2시간동안 수분이 10%이하로 건조시키면 보다 단단한 현미쿠키형태를 유지하게 된다.Put the fermented brown rice cookies as described above in a high temperature dryer to dry the moisture less than 10% for about 2 hours to maintain a more solid brown rice cookie form.
이러한 현미쿠키를 개별 포장하면 복용하는 양을 균일하게 하고 외출시 간편하게 휴대할 수 있음으로 장소와 시간에 관계없이 식사대용으로 복용할 수 있는 것이다.If you pack these brown cookies individually, you can take them evenly and take them with you when you go out.
상기와 같은 본 발명의 현미쿠키는 현미의 주요 영양분을 함유한 호분과 씨눈만을 취하여 사용함으로서 영양분이 풍부함은 물론 드라이이스트와 무염버터를 첨가하여 발효시킨 것이기에 소화 및 흡수가 잘되는 건강식품이며,Brown rice cookie of the present invention as described above is a health food that is well digested and absorbed because it is fermented by adding dry yeast and salt-free butter as well as rich in nutrients by using only nutrients and seeds containing the main nutrients of brown rice,
특히, 근래에 들어 다이어트에 대한 관심이 높음으로 다이어트용 식품으로 애용하면 좋다.In particular, in recent years due to the high interest in diet, it is good to use as a diet food.
또한, 영양분이 많고 맛이 좋으며 소화 흡수가 양호한 관계로 어린이의 성장발육을 보조하는 간식으로 이용하여도 좋으며,In addition, since it is rich in nutrients, good taste and good absorption of digestion, it can be used as a snack to assist the growth and development of children.
한 끼 식사의 영양분 섭취량과 같은 적당한 크기의 쿠키형태이기에 휴대가 용이하여 장소와 시간에 관계없이 복용할 수 있으므로 특별히 가정에서 현미밥을 짓는 번거로움을 해소한 발명인 것이다.It is an invention that eliminates the hassle of making brown rice, especially at home because it is easy to carry and can be taken regardless of the place and time because it is a cookie of a suitable size such as nutrient intake of a meal.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990015524A KR19990046816A (en) | 1999-04-29 | 1999-04-29 | Composition for Cookies Made of Unpolished Rice and it's Manufacturing Method Using the Same Composition |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990015524A KR19990046816A (en) | 1999-04-29 | 1999-04-29 | Composition for Cookies Made of Unpolished Rice and it's Manufacturing Method Using the Same Composition |
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| KR19990046816A true KR19990046816A (en) | 1999-07-05 |
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| KR1019990015524A KR19990046816A (en) | 1999-04-29 | 1999-04-29 | Composition for Cookies Made of Unpolished Rice and it's Manufacturing Method Using the Same Composition |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040004751A (en) * | 2002-07-05 | 2004-01-14 | 은종방 | Manufacturing method of cookie made of brown rice flour and partially-puffed brown rice |
| KR101384790B1 (en) * | 2012-10-18 | 2014-04-21 | 괴산군 | Method for producing nutrition bar with mixed grains and a mixed grains nutrition bar by the same method |
| KR20160139966A (en) | 2015-05-29 | 2016-12-07 | 박덕자 | Method for making the cookie |
| KR20190110058A (en) | 2018-03-19 | 2019-09-27 | 이명엽 | The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method |
| KR20200036470A (en) * | 2018-09-28 | 2020-04-07 | 김미영 | Method for producing meringue using embryo bud of rice and barley sprout |
| KR20230118395A (en) | 2022-02-04 | 2023-08-11 | 동서울대학교 산학협력단 | Vegan cookie and manufacturing method thereof |
-
1999
- 1999-04-29 KR KR1019990015524A patent/KR19990046816A/en active IP Right Grant
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040004751A (en) * | 2002-07-05 | 2004-01-14 | 은종방 | Manufacturing method of cookie made of brown rice flour and partially-puffed brown rice |
| KR101384790B1 (en) * | 2012-10-18 | 2014-04-21 | 괴산군 | Method for producing nutrition bar with mixed grains and a mixed grains nutrition bar by the same method |
| KR20160139966A (en) | 2015-05-29 | 2016-12-07 | 박덕자 | Method for making the cookie |
| KR20190110058A (en) | 2018-03-19 | 2019-09-27 | 이명엽 | The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method |
| KR20200036470A (en) * | 2018-09-28 | 2020-04-07 | 김미영 | Method for producing meringue using embryo bud of rice and barley sprout |
| KR20230118395A (en) | 2022-02-04 | 2023-08-11 | 동서울대학교 산학협력단 | Vegan cookie and manufacturing method thereof |
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