KR20060040561A - Confectionery within rice cake composition and method for therewith - Google Patents

Abstract

The present invention relates to a confectionery made with rice cake inside and a method of manufacturing the same. In the manufacture of confectionery having a different aesthetic taste by combining our own rice cake with cookies, the aesthetics and texture are good, and the preservation and moisturizing properties are good. Produce improved confectionery and the rice cake used in the present invention has low water activity and delayed water migration to prevent alteration and deterioration caused by microorganisms, and to maintain the freshness of the product 3 to 5% by weight, glutinous 10 to 15% by weight of corn starch, 0.5 to 1% by weight of salt, 6 to 12% by weight of malt malt, 4 to 8% by weight of D-sorbitol solution, 0.1 to 1% by weight of glycerin fatty acid ester, 0.1 to 0.5% by weight of ester ester After mixing in a mixer, the first increase in steam for about 15 minutes at 110 ~ 120 ℃ at a steam pressure of 2kgf / ㎠, 20-25% by weight sugar, 35-45% by weight malt, 1% by weight honey, fermentation alcohol 0.1 ~ Add 0.5 ~ 5% of wheat flour 0.5 ~ 5% by weight to 90 ~ 100 In offering uniform for about 10 minutes secondary to the steam pressure of 1.5㎏f / ㎠ and process for producing a bread dough;

8 to 10% by weight of processed butter, 10 to 15% by weight margarine, 16 to 20% by weight sugar, 0.1 to 0.4% by weight of salt in a mixer, homogeneously mixed first, 7 to 10% by weight fructose, 4 to 8% by weight After adding 2% homogeneous, add 1 ~ 5% by weight of milk paper, 0.1 ~ 0.5% by weight of baking powder, 0.1 ~ 0.5% by weight of sodium bicarbonate (sodium bicarbonate), 40 ~ 50% by weight of wheat flour. Homogeneously mixing to prepare cookie dough;

Filling and cutting the rice cake dough into the inside of the cookie dough produced by the above process;

Putting the molded product in the process into an oven and baking for 7 to 10 minutes at a temperature of 180 to 250 ° C .;

Cooling the product fired in the step;

A method of manufacturing a confectionery containing a rice cake, characterized in that the step of sealing and packaging the cooled products one by one and the confectionery produced by the above process.

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Description

Confectionery that incorporates rice cake and its manufacturing method {confectionery within rice cake composition and method for therewith}

The present invention relates to a confectionery made by putting rice cake inside and a method of manufacturing the confectionery, and more particularly, to a method for producing a cookie with enhanced aesthetics and texture and nutrition.

In general, rice cake refers to a food produced by increasing the powder of grain and tasting or by increasing the amount of grain and by applying pressure thereto. It is a kind of food mainly produced in Oriental countries. Rice cakes, such as the above or wrapped in a dough made of grain flour steamed or baked in a hot air balloon.

Since the rice cake prepared by the above method is manufactured using the powder of grains, there is a problem that it is not easily stored for a long time due to aging. In addition, it is common to manufacture it by heating, so if it is stored for a long time, the taste and texture are poor, and the moisture retention is not good. There was this.

In addition, Western sweets are mainly produced by kneading flour and baking them, so they have a low moisture content and can be stored for a long time. However, they are hard to taste and may be good for children's taste, but they are not suitable for adults. there was.

An object of the present invention is to provide a confectionery having a different aesthetic taste by combining our unique rice cake and cookies.

Still another object of the present invention is to provide a method for producing a confectionary having good shelf life.

Another object of the present invention is to provide a method for producing a confectionary with a good texture, improved preservation and moisture retention.

Still another object of the present invention is to prevent the deterioration and deterioration caused by microorganisms and to maintain the freshness of the product by preventing the aging of the rice cake used by the low water activity and delayed water migration.

The present invention for achieving the above object in the method for producing rice cake dough, 3 to 5% by weight of glutinous rice flour, 10 to 15% by weight of waxy corn starch, 0.5 to 1% by weight of salt, malt malt 6 to 12% by weight , 4 ~ 8% by weight of D-sorbitol solution, 0.1 ~ 1% by weight of glycerin fatty acid ester, 0.1 ~ 0.5% by weight of ester ester in a mixer and then for about 15 minutes at a steam pressure of 2kgf / ㎠ at 110 ~ 120 ℃ After the first increase, add 20 ~ 25 wt% sugar, 35 ~ 45 wt% malt malt, 1 wt% honey, 0.1 ~ 0.5 wt% fermentation alcohol, 0.5 ~ 5 wt% wheat flour, 1.5kgf at 90 ~ 100 ℃. Producing a rice cake dough by uniformly increasing the steam for about 10 minutes at a steam pressure of / cm 2;

Processed butter 8-10% by weight, margarine 10-15% by weight, sugar 16-20% by weight, salt 0.1-0.4% by weight in a mixer, homogeneously mixed firstly, 7-10% by weight fructose, 4-8% by weight After adding 2% homogeneous, add 1 ~ 5% by weight of milk paper, 0.1 ~ 0.5% by weight of baking powder, 0.1 ~ 0.5% by weight of sodium bicarbonate (sodium bicarbonate), 40 ~ 50% by weight of wheat flour. Homogeneously mixing to prepare cookie dough;

Filling and cutting the rice cake dough into the inside of the cookie dough produced by the above process;

Putting the molded product in the process into an oven and baking for 7 to 10 minutes at a temperature of 180 to 250 ° C .;

Cooling the product fired in the step;

Characterized in that the process consists of sealing and packaging the cooled products one by one.

Hereinafter, a preferred embodiment of the present invention will be described in detail.

However, it should be noted that the following examples are provided for the sake of description and to sufficiently convey the spirit of the present invention to those skilled in the art. These embodiments are intended to describe the present invention in more detail, and the scope of the present invention is not limited by these embodiments according to the technical spirit of the present invention, which will be apparent to those skilled in the art. will be.

It should also be noted that detailed descriptions of well-known processes already known in the manufacture of confectionery may be omitted so that only the gist of the present invention may be implied.

The manufacturing process of the confectionery according to the embodiment of the present invention is largely divided into three processes, the first of which is a process of manufacturing cookie dough used as the outer shell of the confectionery, and the second is a process of manufacturing rice cake dough filled therein. And, the third is made of a step of filling the baking dough in the cookie dough to bake in the oven and baked, it will be described in more detail such a process.

[Manufacture of Cookie Dough]

Cookie dough according to the invention 8 to 10% by weight of processed butter, 10 to 15% by weight margarine, 16 to 20% by weight sugar, 0.1 to 0.4% by weight salt, 7 to 10% by weight fructose, 4 to 8% by weight of eggs, Milk dough 1-5% by weight, baking powder 0.1-0.5% by weight, 0.1 ~ 0.5% by weight sodium bicarbonate, 40-50% by weight wheat flour is homogeneously mixed to prepare the cookie dough, which will be described in detail for each process First, start the blender by putting 8 ~ 10% by weight of processing butter, 10 ~ 15% by weight of margarine, 16 ~ 20% by weight of sugar, and 0.1 ~ 0.4% by weight of salt in a vertical mixer with internal blender. First, homogeneous mixing is performed, but the sugar is good to be added slowly divided so as not to lump in the input process. After the addition of fructose 7 ~ 10% by weight, eggs 4 ~ 8% by weight is added to the second homogeneous mixing, at this time it is preferable to adjust the rotation speed of the blender so that the eggs do not foam. After adding 1-5% by weight of milk paper, 0.1-0.5% by weight of baking powder, 0.1-0.5% by weight of sodium bicarbonate (sodium bicarbonate), 40-50% by weight of wheat flour, and homogeneously mixed to prepare cookie dough Store in a container.

It is possible to mix all at once in the above process, but the mixture is not mixed well when oil and water are mixed together, so margarine, sugar, and salt are mixed firstly in a blender, and the mixture is mixed with fructose and eggs, which are secondly mixed. It is intended to be well mixed in the process, the milk sol made of powder, baking powder, sodium bicarbonate, wheat flour is added evenly to the mixture of the sol state blended in the above process to prepare a cookie dough.

In the above-described embodiment of the present invention, the weight percent of each material according to the embodiment has been limited to the above description, but the weight ratio of the materials within the allowable range may be appropriately adjusted so as not to depart from the scope of the inventive concept. Care must be taken.

[Production of rice cake dough]

Glutinous rice flour 3-5%, waxy corn starch 10-15%, salt 0.5-1%, malt malt 6-12%, D-sorbitol solution 4-8%, glycerin fatty acid ester 0.1-1% , 0.1 ~ 0.5% by weight of the ester ester in the mixer, and after the first increase of about 15 minutes at a steam pressure of 2kgf / ㎠ at 110 ~ 120 ℃ sugar 20 ~ 25% by weight, malt malt 35 ~ 45 weight %, Honey 1% by weight, fermentation alcohol 0.1 ~ 0.5% by weight, wheat flour 0.5 ~ 5% by weight additionally added to the steamed dough for 10 minutes at a steam pressure of 1.5kgf / ㎠ at 90 ~ 100 ℃ The reason for the increase in the dividing in two steps in the above process is to make the grains completely luxurious in the first increase process so as to facilitate the penetration of the added sugars, and in the process, the sugars penetrate into the grains to prevent aging of the grains. It is to delay.

In addition, the mixing of the D-sorbitol liquid in the process is that the D-sorbitol liquid is a sugar alcohol to prevent the recrystallization of sugars to improve the preservation of the mixed material, to prevent the hardening, to increase the texture, glycerin Fatty acid esters and SG esters allow the grains and sugars to be homogeneously mixed, and fermentation spirits have a bactericidal effect, thus preventing the rice cake from being deteriorated.

In the above-described embodiment of the present invention, the weight percent of each material according to the embodiment has been limited to the above description, but the weight ratio of the materials within the allowable range may be appropriately adjusted so as not to depart from the scope of the inventive concept. Care must be taken.

[Manufacture of Cookies]

Filling the dough dough in the cookie dough prepared in the above process, molded and baked in the oven baked and cooled to complete the manufacture of the confectionery will be described in detail as follows.

The cookie dough manufactured by the above process is moved by an auger in a hopper and is discharged to a circular nozzle, and the rice cake dough is discharged inside through a nozzle installed in the middle of the cookie dough. The dough is discharged in a state where the cookie dough is wrapped, and when the middle portion of the dough discharged in this state is cut while the separate cutting device is closed, the dough is cut and made into the shape of a cookie. The ratio of dough and rice cake dough is produced in the ratio of 3: 7 to 7: 3, which means that when the amount of cookie dough is large, the confectionery is hard, and the taste of the rice cake is not good, and the amount of rice cake is large. In the process of baking, the thickness of the cookie dough becomes thin, so that the dough dough is ruptured while the dough dough is expanded. There.

In addition, in the process of cutting the dough, the cookie dough on the bottom wraps the dough dough, and the upper surface center portion of the cookie dough on the upper surface is formed thin.

The molded product in the process is moved by a conveyor and put in an oven and baked for about 7 to 10 minutes while maintaining a temperature of 180 ~ 250 ℃, the first 1 to 2 minutes to bake on low heat and maintain a high temperature in the middle, In the last 1 to 2 minutes, fire on low heat.This is to prevent the rice cake dough located in the middle of the baking process due to its high expansion rate, which causes the cookie dough to burst instantly when high heat is applied from the beginning. Lowering the temperature during the last step is to slowly stabilize the expanded rice cake dough.

In addition, the dough dough is expanded more than the cookie dough in the firing process, but is reduced in the cooling process described later. In this process, the upper portion of the cookie dough is thinly formed. It is reduced to its original form in a later process.

The product calcined in the above process is cooled in the cooling process, which is naturally cooled slowly in the process of moving on the conveyor, and in some cases, it may be cooled by blowing air with a forced blower. In this cooling process, moisture contained in the rice cake penetrates into the cookie side to soften the cookie.

Production of the confectionery is completed by the above process, and the finished confectionery is sealed and packaged one by one. At this time, the wrapping paper uses PET or KOPP, a deposition film, which is intended to block the escape of moisture and to prevent moisture permeation, light transmission and oxygen transmission, and to fill nitrogen inside during the sealing process. This is to prevent rancidity, to suppress the growth of aerobic bacteria to maintain freshness.

As described above, according to the present invention, it is possible to manufacture a confectionery having a different aesthetic taste by combining our unique rice cake and cookies of confectionery, and it is possible to prepare confectionery with good preservation and texture and improved moisture retention. will be.

In addition, according to the present invention it is possible to produce a rice cake that can prevent the alteration and deterioration caused by microorganisms, and maintain the freshness of the product by lowering the water activity and delayed water migration.

Claims (12)

Manufacturing a cookie dough to be used as the shell of the cake; Manufacturing a rice cake dough filled in the inside of a confectionery; Filling the inside of the cookie dough with the dough to cut to a certain size and molding; Confectionery manufacturing method characterized in that the baking step of baking the dough molded in the process in an oven. The method according to claim 1 The cookie dough is added to the blender 8 to 10% by weight, margarine 10 to 15% by weight, sugar 16 to 20% by weight, salt 0.1 to 0.4% by weight, fructose 7 to 10% by weight, eggs 4 to 8% by weight, right 1-5% by weight of fats and oils, baking powder 0.1-0.5% by weight, sodium bicarbonate 0.1-0.5% by weight, wheat flour 40-50% by weight, and manufacturing a confectionery characterized in that homogeneous mixing. The method according to claim 1 In mixing the cookie dough, 8 to 10% by weight of the processing butter, 10 to 15% by weight of margarine, 16 to 20% by weight of sugar and 0.1 to 0.4% by weight of salt are added to the blender and homogeneously mixed first. Then, add 7 to 10% by weight fructose and 4 to 8% by weight of eggs, and then homogeneously mix it in the second step, then milk paper 1 to 5% by weight, baking powder 0.1 to 0.5% by weight, sodium bicarbonate (sodium bicarbonate) 0.1 ~ 0.5% by weight, wheat flour 40-50% by weight after the addition of the method of producing a confectionery characterized in that the homogeneous mixing. The method according to claim 1 The rice cake dough glutinous rice flour 3-5% by weight, waxy corn starch 10-15% by weight, salt 0.5-1% by weight, malt malt 6-12% by weight, D-sorbitol solution 4-8% by weight, glycerin fatty acid ester 0.1 ~ 1% by weight, 0.1 ~ 0.5% by weight of ester ester in a mixer, the first increase of about 15 minutes at a steam pressure of 2kgf / ㎠ at 100 ~ 120 ℃ after 20-25% by weight sugar, malt malt 35 ~ 45% by weight, honey 1% by weight, fermentation alcohol 0.1 ~ 0.5% by weight, wheat flour 0.5 ~ 5% by weight, and add 2nd increase for about 10 minutes at a steam pressure of 1.5kgf / ㎠ at 90 ~ 100 ℃ Method of producing a confectionery characterized in that consisting of a process. The method according to any one of claims 1 to 4 In the firing step, the temperature of the oven is baked for 7 to 10 minutes at a temperature of 180 ~ 250 ℃ manufacturing method of the confectionery characterized in that. The method according to claim 5 The method of manufacturing a confectionery characterized in that it further comprises a step of sealing and packaging the confectionery produced by the step one by one. The method according to claim 6 Method of producing a confectionery characterized in that the filling of nitrogen in the wrapping paper in the packaging process. The cake is filled with rice cake inside, and the outside is made of cookies. The method according to claim 8 The ratio of the rice cake and the cookie is a confectionery, characterized in that consisting of a ratio of 3: 7 to 7: 3. The method according to claim 8 The cookie is 8 to 10% by weight of processed butter, 10 to 15% by weight of margarine, 16 to 20% by weight of sugar, 0.1 to 0.4% by weight of salt, 7 to 10% by weight of fructose, 4 to 8% by weight of eggs, 1 to milk paper Confectionery, characterized in that consisting of 5% by weight, baking powder 0.1-0.5% by weight, sodium hydrogencarbonate 0.1-0.5% by weight, wheat flour 40-50% by weight. The method according to claim 8 The rice cake is 3 to 5% by weight of glutinous rice flour, 10 to 15% by weight of waxy corn starch, 0.5 to 1% by weight of salt, malt malt 40 to 60% by weight, 4 to 8% by weight of D-sorbitol solution, glycerin fatty acid ester 0.1 ~ Confectionery characterized by consisting of 1% by weight, S. ester 0.1-0.5% by weight, sugar 20-25% by weight, honey 1% by weight, fermented alcohol 0.1-0.5% by weight, wheat flour 0.5-5% by weight. The method according to any one of claims 8 to 11. Confectionery, characterized in that the upper center portion of the cookie surrounding the rice cake is formed thin.