KR20040004751A - Manufacturing method of cookie made of brown rice flour and partially-puffed brown rice - Google Patents

Abstract

PURPOSE: A method for manufacturing unpolished cookies by blending partially swollen unpolished rice and unpolished rice flour in an optimum mixing ratio to increase a taste, nutrition and functionality is provided. Therefore, the manufactured unpolished cookies have enhanced flavor, such as a roasted nutty taste and a crispy texture as well as excellent nutrition and organoleptic properties. CONSTITUTION: A mixture of shortening, sugar and salt is creamed in a kneader and added with an egg white to produce soft cream. The produced soft cream is blended with a mixture of partially swollen unpolished rice and unpolished rice flour in a ratio of 30:70 and then agitated with flavorings and baking soda. Thereafter, cookie dough is pushed to give a thickness of 0.5cm, formed in a cookie frame having a diameter of 4cm and then baked for 15mim at 190deg.C.

Description

Manufacturing method of cookie made of brown rice flour and partially-puffed brown rice}

The present invention is to develop the optimum conditions and methods for the preparation of brown rice cookies to increase the taste, nutrition and functionality by mixing brown rice flour (100 mesh) and partially expanded brown rice.

The present invention belongs to the food processing field.

Brown rice can provide twice as much dietary fiber as white rice, and contains twice as much minerals as calcium and iron, and more than twice as many vitamins as thiamin and riboflavin. Some argue that eating brown rice is good. Therefore, as part of the development of processed foods using brown rice, the purpose is to produce cookies using partially expanded brown rice and dry milled brown rice flour. The main feature of brown rice flour, which is the main ingredient, contains bran, unlike white rice, so it is meaningful from the point of view of health promotion foods through the intake of bioactive substances such as oryzanol and phytic acid contained in bran. Since rice flour does not contain gluten, it is not viscoelastic when kneaded, making it suitable for making cookies. Partially expanded brown rice was made by mixing whole brown rice with brown rice flour and giving it a crispy, broken texture and giving the unique aroma of roasted brown rice. The purpose of the present invention is to reduce the amount of sensory differences and increase the nutritional value of conventional cookies by making cookies with different amounts of partially expanded rice.

The present invention seeks to find and suggest the optimal conditions and methods for producing a new style cookie having a savory, crunchy aroma and taste that emphasizes palatability and nutritional functionality using partially expanded brown rice and brown rice flour. In other words, through the sensory test and the measurement of mechanical properties, the optimum ratio of partially expanded brown rice and brown rice flour is found.

Figure 1 shows the mix of brown rice cookie ingredients

2 is a brown rice cookie manufacturing process

3 shows the properties of brown rice dough

The fourth figure is brown rice cookie chromaticity

Figure 5 shows the sensory evaluation of brown rice cookies

The present invention is to develop the optimum conditions and methods for the production of brown rice cookies by using partially expanded brown rice and brown rice rice powder to increase the taste, nutrition and functionality by using brown rice in cookies, and to make cookies with only partially expanded brown rice Since the ability to form during manufacture is reduced, only a certain amount is mixed with brown rice powder to produce a tasty and crispy texture of partially expanded brown rice and relates to a method of producing brown rice cookies with high nutrition and functionality. Although reports on brown rice are very active, cookies using brown rice have not been systematically reported. A feature of brown rice cookies and a method for producing the same according to the present invention for achieving the above object is to fully utilize the flavor and nutritional functionality of the cookie by mixing a portion of the main raw material expanded rice and brown rice powder at a constant ratio.

In the brown rice cookie according to the present invention, the ratio of partially expanded brown rice and brown rice flour was 10:90, 20:80, 30:70 and 40:60, respectively. The above brown rice cookies are creamed by putting the shortening, sugar and salt into the dough, and then creamed, and then adding egg whites to make a soft cream. Then, mixed and sieved brown rice flour, vanilla flavor, baking Soda was added and mixed lightly. The cookie dough was pushed to a thickness of 0.5 cm, taken with a circular cookie mold (4 cm in diameter), and evenly placed on a pan, followed by baking at 190 ° C. for 15 minutes and cooling. The blending ratio of the rice cookies are shown in the first FIG. Manufacturing process drawings of the rice cookies are shown in FIG. 2. Hereinafter, the present invention will be described in detail through preferred embodiments . The present invention is largely composed of the mixing ratio of partially expanded brown rice and brown rice flour, the mechanical properties and physicochemical properties of the dough according to each mixing ratio, the manufacturing process and sensory test as follows.

① Physical properties of cookie dough

Properties of specific mixing conditions cookie dough are shown in FIG. 3. As the proportion of partially expanded brown rice was increased, the cohesiveness of the elasticity and the bonding strength of the dough tended to decrease slightly, the adhesion and firmness tended to increase, and the agglomeration property of the gum was also increased.

② Chromaticity

The chromaticity of brown rice cookies by blending conditions is shown in FIG. Using the Hunter color system, L (brightness) decreased from 73.48 to 60.72, a (redness) increased from 7.66 to 11.60, and b (yellowness) increased from 26.92 according to the increase and decrease of the amount of partially expanded brown rice. Values up to 25.39 were shown.

③ Sensory test

Sensory tests of brown rice cookies by blending conditions are shown in FIG.

Depending on the amount of partially expanded brown rice added, the 30% added group of browned rice obtained a good score, and the 40% added group showed the best combination of the unique flavor of cookies and the unique flavor of partially expanded brown rice. It was strong and the 30% added group was best evaluated in taste. In addition, the overall acceptability was shown to be the most preferred by the 30% addition group of partial peace brown rice.

Brown rice cookies prepared in this way are soft and delicious due to the nutrition and functionality of brown rice flour, which is rich in dietary fiber and protein. In addition, the delicious flavor, savory taste and crispy texture of partially expanded brown rice not only increase the flavor of the cookie, but also the palatability and nutritional and sensual excellence provide consumers with nutritional health food, Older and older consumers will also be able to change their perception of sweets to help maintain a healthy food culture.

Claims (2)

The above brown rice cookies are creamed by putting the shortening, sugar and salt into the dough and weighing them as follows. Then, the egg whites are added to make a soft cream, and the ratio of partially expanded brown rice and brown rice flour is 30:70. Flavor and baking soda were added and mixed lightly. The cookie dough is rolled to a thickness of 0.5cm, stamped with a round cookie frame (4cm in diameter), molded, and then baked for 15 minutes at a temperature of 190 ° C, followed by cooling. Put the weighing shortening, sugar and salt into the dough and cream it, and then add egg white to make a soft cream. Put and mix lightly. The cookie dough is pressed to 0.5cm thickness and molded with a circular cookie mold (diameter 4cm), and then baked for 15 minutes at 190 ° C total temperature, and then cooled.