KR20120072920A - Rice muffin that contain lees and pocedd of that muffin - Google Patents

Rice muffin that contain lees and pocedd of that muffin Download PDF

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KR20120072920A
KR20120072920A KR1020100134854A KR20100134854A KR20120072920A KR 20120072920 A KR20120072920 A KR 20120072920A KR 1020100134854 A KR1020100134854 A KR 1020100134854A KR 20100134854 A KR20100134854 A KR 20100134854A KR 20120072920 A KR20120072920 A KR 20120072920A
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South Korea
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rice
muffin
powder
sake
lees
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KR1020100134854A
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Korean (ko)
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최지호
여수환
정석태
최한석
한귀정
박신영
박지혜
전진아
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대한민국(농촌진흥청장)
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Priority to KR1020100134854A priority Critical patent/KR20120072920A/en
Publication of KR20120072920A publication Critical patent/KR20120072920A/en

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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/047Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06Reducing agents
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • A21D2/165Triglycerides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages

Abstract

PURPOSE: Rice muffin using rice liquor lees, and a producing method thereof are provided to mix rice powder and liquor lees powder to produce the muffin. CONSTITUTION: A producing method of rice muffin using rice liquor lees comprises the following steps: mixing 100 parts of rice powder by weight and 5-10 parts of and liquor lees powder by weight, and adding salt and baking powder into the mixture before kneading; and baking the mixture in an oven at 180 deg C for 25-30 minutes. The liquor lees powder is obtained by drying filtered liquor lees at 60-75 deg C for 11-13 hours, and crushing.

Description

주박(酒粕)을 이용한 쌀 머핀과 그 제조방법 {rice muffin that contain lees and pocedd of that muffin}Rice muffins using sake lees and manufacturing method {rice muffin that contain lees and pocedd of that muffin}

본 발명은 주박을 이용한 쌀 머핀과 그 제조방법에 관한 것으로 구체적으로 보면, 본 발명은 주박의 활용방안 확대를 위한 주박을 이용한 식품 개발에 관한 연구의 일부로서, 주박을 여과 및 건조하여 분말형태로 하여 제빵시에 이러한 주박분말을 첨가하고 제조한 머핀의 색도와 물성 및 기타 관능도를 평가하여 최적의 주박분말 첨가량을 찾아 기능성 빵의 최적의 배합비의 제공에 관한 것이다.The present invention relates to a rice muffin using a sake lees and a method for manufacturing the same. Particularly, the present invention is a part of a study on the development of a food using sake lees for expanding the use of sake lees, which is filtered and dried to form a powder. The present invention relates to the provision of the optimum blending ratio of functional bread by adding the main powder and baking and evaluating the color, physical properties and other functionalities of the prepared muffins.

오늘날에 이르러 환경문제는 인류에게 생존과 관련된 화두로 제시되고 있는 시점으로서 식품산업에 있어서도 그 생산량 증대와 함께 식품 생산에 따른 부산물 역시 기하급수적으로 그 양이 증대되고 있는 실정이다. 이러한 부산물은 수질오염 등 환경오염원이 될 수 있어 그 처리가 시급한 실정이다.Today, environmental issues are being presented to humans as a topic of survival. The amount of by-products in the food industry is increasing exponentially in the food industry. Such by-products can be environmental pollution sources such as water pollution is urgent treatment.

주박(酒粕) 역시 이러한 식품생산에 따른 부산물의 일종인데, 주박이란, 술을 빚은 뒤 액체(술 또는 청주 등)만을 짜내고 남은 찌꺼기이며, 술지게미 혹은 주정박이라고도 한다. 과거에 먹을 것이 없었을 때 이 찌꺼기를 먹기도 하였고, 동물 사료로 쓰이기도 하며, 이 찌꺼기를 물에 섞어서 걸려 막걸리를 만들기도 한다. 이러한 주박은 수분함량이 90% 이상으로 매우 높아 수질오염원이 되며, 최근의 경제성장에 따른 먹거리 증대 및 사료로의 재활용의 한계 등에 부딪혀 주박의 처리가 곤란한 문제가 있어왔다.Jujube is a kind of by-product of food production. Jujube is the residue left after squeezing liquid (sake or sake, etc.), and is also called sake lees or sake lees. When there was nothing to eat in the past, it was eaten, used as animal feed, and mixed with water to make makgeolli. This gourd has a very high moisture content of more than 90%, which is a source of water pollution, and it has been difficult to treat sake lees due to the increase in food and the limit of recycling to feed due to the recent economic growth.

한편, 최근 식생활 문화의 서구화와 여성들의 사회생활 참여의 증가, 외식산업의 성장, 주거환경의 변화, 단체급식의 이용증가 등으로 주식으로 간편한 빵을 대용하는 경우가 증가하고 있는 실정이다. On the other hand, the use of simple bread as a stock is increasing due to the westernization of the dietary culture, the increase in women's participation in social life, the growth of the food service industry, the change in the residential environment, and the increase in the use of group meals.

빵과자의 일종인 머핀은 밀가루를 주재료로 하고 설탕,유지,달걀,우유 등을 섞어서 구운 것으로, 영국식은 발효시킨 부드러운 재료를 뜨거운 철판 위에서 양면구이를 하여 담백한 맛을 내는 것으로 아침식사 때 빵대용으로 먹기도 하며, 미국식은 베이킹 파우다를 넣은 색재료를 컵케이크와 같은 틀에 넣고 구워 단맛을 곁들인 것으로 플레인머핀, 초코릿머핀, 허니머핀 등이 있다.Muffins, a type of pastry, are baked with a mixture of sugar, fats, eggs, milk, etc., as a main ingredient. Baked in English, the soft, fermented ingredients are baked on a hot griddle and tasted light. In the American style, the baking powder is baked in a frame like cupcakes and sweetened with plain muffins, chocolate muffins, and honey muffins.

상기와 같은 빵과자인 머핀 외에도 일반 제과제빵류에도 주재료인 밀가루에 뽕잎(뽕잎분말을 첨가한 옐로우 레이어 케이크의 품질특성,김영애(한국식품과학회지,v.35 no.5 = no.171, 2003, pp.871-876)), 신선초가루(신선초가루를 첨가한 식빵의 저장 중 노화도와 기호도의 변화,최옥자 ; 정현숙 ; 고무석(한국식품영양과 공개특허 10-2010-0097824 학회지,v.28 no.1 ,1999 ,pp.126-131)), 송화가루(송화가루 첨가가 우리밀 식빵의 품질특성에 미치는 영향,이혜숙; 박정로; 전순실(한국식품영양학회지,v.14 no.4, 2001, pp.339-345)), 부추(부추의 첨가가 식빵의 물리화학적 및 관능적 특성에 미치는 영향, 송영선;정현실;노경희(한국식품영양과 학회지,v.28 no.1 ,1999 ,pp.113-117)), 미역, 다시마 가루(미역과 다시마 가루를 첨가한 케이크의 물리화학적 및 관능적 특성, 송영선;안정미(한국식품영양과학회지,v.28 no.3 ,1999 ,pp.534-541)), 마늘(풋마늘 분말의 일반성분 및 풋마늘 첨가 식빵의 미생물학적 특성,/ 이미경; 정숙;나환식(한국식품저장유통학회지,v.12 no.1 ,2005 ,pp.95-100))과 양파분말, 보리가루(보리가루를 이용한 고식이섬유 빵의 제조,/조미경;이원종(한국식품과학회지,v.28 no.4, 1996, pp.702-706)), 흑미가루(흑미가루를 첨가한 식빵의 품질 특성,정동식;이범수;은종방(한국식품과학회지,v.34 no.2, 2002, pp.232-237)), 메밀가루(메밀가루를 이용한 제빵적성 연구,/ 김복란 ; 최용순 ; 이상영(한국식품영양과학회지,v.29 no.2, 2000, pp.241-247)) 등과 같은 식물성 기능성 물질을 제과 제빵류에 첨가한 연구들이 이루어지고 있다.In addition to the muffins, the quality of the yellow-layer cake with mulberry leaves (Mulberry leaf powder added to the flour, which is the main ingredient in general confectionery bakery, Kim, Young-Ae (v.35 no.5 = no.171, 2003) , pp.871-876)), Changes in Aging and Favorability of Fresh Crushed Wheat Flour (Added Fresh Crushed Bread), Choi, Ok-Ja; Chung, Hyun-Sook; Kum, Seok-Suk (Korea Food and Nutrition Division, v.28 no .1, 1999, pp.126-131)), Songhwa Powder (Influence of Songhwa Powder on Quality Characteristics of Korean Wheat Bread, Lee, Hye-Sook; Park, Jung-Ro; Chun, Soon-Sil (Korean Society of Food and Nutrition, v.14 no.4, 2001, Effect of Leek on Physicochemical and Sensory Characteristics of Bread, Song, Young-Sun; Jung, Hyun-Sil; No, Kyung-Hee (Korean Journal of Food Science and Nutrition, v.28 no.1, 1999, pp.113 (117), Seaweed, Kelp Powder (Physical and Sensory Characteristics of Cakes Added with Seaweed and Kelp Powder, Song, Young-Seon; Ahn, Jung-Mi (Korea Food-Young) V.28 no.3, 1999, pp.534-541)), Garlic (Composite Components of Green Garlic Powder and Microbial Characteristics of Green Garlic with Green Garlic, / Mi-Kyung; Jung, Sook; Na, Hwan-Sik (Korea Food Distribution and Distribution Society, v.12 no.1, 2005, pp.95-100)), Onion Powder, and Barley Flour (Manufacturing of Dietary Fiber Bread Using Barley Flour, / Cho Mi-Kyung; Lee, Won-Jong (Korean Society of Food Science and Technology, v.28 no.4 , 1996, pp.702-706)), Black Rice Flour (Quality Characteristics of Bread Added with Black Rice Flour, Jeong, Dong-Sik; Lee, Bum-Soo; Eun, Jong-Bang (Korean Society of Food Science and Technology, v.34 no.2, 2002, pp.232-237) ), Buckwheat flour (a study of baking suitability using buckwheat flour, / Kim Bok-ran; Choi, Yong-Soon; Lee, Sang-Young (Korean Journal of Food Science and Nutrition, v.29 no.2, 2000, pp.241-247)) Research is being done on bread.

이러한 종래의 기술 등은 주박과 같은 식품부산물을 사용한 것이 아니며, 상기 환경문제 기타 부산물의 재활용의 필요성 문제를 해결하기 위하여 이러한 식품 부산물의 일종인 주박의 활용방안의 제시를 위한 것으로서 본 발명은 주박을 통한 머핀 제조에 있어서 주박의 활용도를 높이고 완성된 머핀의 질감 및 색감, 기타 관능도가 우수한 주박 배합비의 머핀과 그 제조방법에 관한 것이다.Such a conventional technology is not used by food by-products such as gourd, and the present invention is to propose a way to utilize the sake lees which is a kind of food by-products in order to solve the environmental problem and the need to recycle the other by-products. The present invention relates to a muffin with a blend ratio of sake lees and a method of manufacturing the same, which increases the utilization of sake lees in the manufacture of the muffin through, and has excellent texture, color, and other functionalities of the finished muffin.

상기와 같은 문제점을 해결하기 위하여 본 발명은 주박을 첨가한 머핀 및 그 제조방법에 대한 것으로서 밀가루가 아닌 쌀을 주원료로 하여 쌀 소비 촉진에 기여하고, 주박을 식품에 첨가하여 활용방안을 마련함과 동시에 상기 주박을 첨가한 머핀에 대하여 그 식감을 좋게하여 그 소비를 촉진하는데 있다. 이로서 환경오염문제를 줄이고 쌀소비를 촉진하며, 궁극적으로 소규모 주류 제조 업제의 부수익 창출과 양조산물의 이용 범위 확대를 통한 농가의 소득증대 도모에 목적을 가진다.
In order to solve the problems described above, the present invention relates to a muffin and a method of manufacturing the same, which adds sake lees, which contributes to the promotion of rice consumption by using rice as the main raw material, and adds sake lees to foods, and at the same time, prepares a utilization plan. The muffins to which the sake lees is added improve the texture and promote consumption thereof. This aims to reduce the environmental pollution problem, promote rice consumption, and ultimately increase the income of farmers by creating side income of small-scale liquor manufacturing industry and expanding the use range of brewed products.

본 발명은 주박을 첨가하여 제조한 머핀의 색도와 향 등을 측정하고 관능검사를 실시하여 최적의 주박분말의 첨가량을 확인하여 최적의 배합비를 제공하는 것으로 전반적인 기호도는 쌀 가루에 대하여 5 내지 10 중량%에서 가장 좋은 것으로 나타났다.The present invention is to measure the color and aroma of muffins prepared by adding sake lees and to perform the sensory test to determine the optimum amount of sake powder to provide the optimum blending ratio of 5 to 10% by weight based on rice flour Found to be the best in%.

이를 구체적으로 보면 다음과 같다.Specifically, it is as follows.

우선, 제빵재료로서 필요한 주박은 90%이상의 수분을 포함하므로 도 1에서 나타낸 바와 같이 1차 및 2차의 두 번의 여과과정을 거친 이후에 건조를 통하여 순분함량을 낮추어주고, 가볍게 분쇄하여 파우더 형태로 만든다.First, the crumbs required as baking ingredients contain more than 90% moisture, so as shown in FIG. 1, after two filtration processes of the first and the second, lower the net content through drying, and lightly pulverize to form a powder. Make.

상기 건조공정에 있어서, 주박분의 건조는 60 내지 75℃에서 11시간 내지 13시간, 바람직하게는 12시간 동안 이루어진 경우가 그 향과 색감 및 질감이 가장 뛰어났으며, 6시간 전후의 건조의 경우에는 향과 색감은 대체로 좋지만, 건조가 완전히 일어나지 않는 문제가 생길 수 있다.In the drying step, the drying of the main gourd powder is the most excellent in the aroma, color and texture of the case made for 11 hours to 13 hours, preferably 12 hours at 60 to 75 ℃, drying for about 6 hours While fragrance and color are generally good, there can be a problem that drying does not occur completely.

머핀 재료 전체 조성에 대하여 주박분 첨가량이 증가할수록 머핀의 명도가 감소하고, 경도의 경우 시간이 경과할 수록 대체로 증가하는 경향을 확인하였는데, 특히 주박의 함량이 증가할수록 머핀의 단맛이 강해짐을 알 수 있었다. 따라서 이러한 물성적 특징과 그에 따른 전반적인 기호도를 고려하여 머핀 재료조성물중 쌀가루에 대하여 5 내지 10 중량%의 주박분을 첨가하는 것으로 최적의 배합비를 완성하였다.It was confirmed that the brightness of the muffin decreased as the amount of added sake powder increased and the hardness increased as time passed, and the sweetness of the muffin became stronger as the content of sake increased. there was. Therefore, in consideration of the physical properties and the overall acceptability according to the optimum mixing ratio was completed by adding 5 to 10% by weight of the main portion of the muffin material composition to the rice flour.

본 발명의 제조방법을 구체적으로 보면, 쌀 가루, 보다 바람직하게는 18메쉬 이상의 체를 통과한 쌀 가루를 버터, 설탕, 소금, 계란과 베이킹파우더를 혼합하고 이에 우유를 더하여 만드는 통상적인 머핀 제조방법을 기초로 쌀가루의 특성을 고려한다. 한편 상기 머핀 재료조성물중 쌀가루에 대하여 5 내지 10 중량%의 주박분을 첨가하여 배합한다. 이 때 버터는 크림화하고, 계란과 설탕은 조금씩 넣으며, 크림을 만들고, 쌀가루와 소금, 베이킹파우더, 주박분을 걸러서 넣고 반죽한다. 이후 소정의 형상과 모양으로 된 머핀용 종이에 반죽물을 채워넣고 오븐에 놓어 굽는다.In detail, the manufacturing method of the present invention, a conventional muffin manufacturing method of mixing the rice powder, more preferably, the rice powder passed through a sieve of 18 mesh or more with butter, sugar, salt, eggs and baking powder and adding milk thereto Consider the characteristics of rice flour on the basis of On the other hand, 5 to 10% by weight of the main portion of the muffin material composition with respect to rice flour is added and blended. At this time, butter is creamed, egg and sugar is added little by little, cream is made, and rice powder, salt, baking powder, and pumpkin powder are mixed and kneaded. Thereafter, the dough is filled into paper for muffins having a predetermined shape and shape and placed in an oven to bake.

이렇게 만들어진 주박을 첨가한 쌀 머핀은 그 맛과 향이 뛰어나고 단맛이 강하게 느껴지므로 머핀의 맛을 더욱 좋게 한다.
The rice muffins added with this gourd have a good taste and aroma and a strong sweet taste, making the muffins even better.

본 발명은 주박을 첨가한 쌀 머핀으로서, 일반적인 머핀에 비하여 그 맛과 향이 뛰어나고, 기타 양조산물을 이용범위 확대로서 환경오염원이 될 수 있는 주박의 활용방안을 제시하는 것이다.The present invention provides rice muffins with sake lees, which is better in taste and aroma than common muffins, and suggests ways to use sake lees that can be an environmental pollution source by expanding the use range of other brewed products.

또한 강한 단맛과 향으로 인공합성첨가물의 함량을 낮출 수 있어 인체에도 보다 유익하며, 나아가 소규모 주류 제조업체로 하여금 높은 부수익을 기대할 수 있게 한다.
In addition, the strong sweetness and aroma can lower the content of artificial synthetic additives, which is more beneficial to the human body, and also allows small liquor manufacturers to expect high side profits.

도 1은 머핀용 주박의 전처리 과정에 대한 것이다.
도 2는 주박분 첨가량에 따른 관능평가에 관한 것이다.
1 is for the pretreatment process of muffin sake.
2 relates to sensory evaluation according to the amount of main meal added.

이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기의 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범위가 하기 실시예에 한정되는 것은 아니다.
Hereinafter, preferred examples are provided to help understanding of the present invention, but the following examples are merely to illustrate the present invention, and the scope of the present invention is not limited to the following examples.

[[ 실시예Example 1] One]

주박의Gourd 건조 온도 및 건조 시간 설정 Set drying temperature and drying time

하기의 표1의 결과와 같이 주박분을 온도별로 6시간 건조하였을 때 60 내지 70℃부근에서 향과 색감은 대체로 좋았으나, 건조가 완전히 되지 않아 질감이 좋지 않았다. 반면 80℃로 건조하였을 때에는 건조는 잘 되었지만 색감과 향이 좋지 않음을 확인할 수 있었다.
As shown in Table 1 below, when the main meal powder was dried for 6 hours at different temperatures, the flavor and color were generally good at around 60 to 70 ° C., but the texture was not good because the drying was not complete. On the other hand, when dried at 80 ℃ was well dried, but the color and aroma was not confirmed.

주박분 건조온도 처리별 품질변화(6시간 건조)Main food powder drying temperature quality change (6 hours drying) 구 분division 건조온도(℃)Drying temperature (℃) incense 색감Color 질감Texture 실시예 1Example 1 6060 ++++ ++++ --- 비교예 1-1Comparative Example 1-1 6565 ++++ ++ -- 비교예 1-2Comparative Example 1-2 7070 ++ ++ -- 비교예 1-3Comparative Example 1-3 7575 -- ++ -- 비교예 1-4Comparative Example 1-4 8080 -- -- ++++

(※ -: 나쁨, --:아주나쁨, +:보통, ++좋음, +++:아주 좋음)
(※-: bad,-: very bad, +: normal, ++ good, +++: very good)

다음으로 12시간 건조 과정으로사 하기의 표 2의 결과와 같이 주박분을 온도별로 12시간 건조하였을때 60 내지 70℃부근에서 향과 색감, 질감이 대체로 좋아짐을 확인할 수 있었다. 따라서 주박분 제조시 최적의 온도와 시간은 60 내지 75℃에서 12시간임을 확인하였다.
Next, as a result of the drying process for 12 hours as shown in Table 2 below, when the main meal powder was dried for 12 hours by temperature, the fragrance, color, and texture were generally improved around 60 to 70 ° C. Therefore, it was confirmed that the optimum temperature and time when preparing the main meal powder is 12 hours at 60 to 75 ℃.

주박분 건조온도 처리별 품질변화(12시간 건조)Main change of dry powder by quality (12 hours drying) 구 분division 건조온도(℃)Drying temperature (℃) incense 색감Color 질감Texture 실시예 1Example 1 6060 ++++++ ++++++ ++++++ 비교예 1-1Comparative Example 1-1 6565 ++ ++++ ++++ 비교예 1-2Comparative Example 1-2 7070 ++ ++++ ++++ 비교예 1-3Comparative Example 1-3 7575 -- ++ ++ 비교예 1-4Comparative Example 1-4 8080 -- -- ++++

[[ 실시예Example 2] 2]

주박Sake 첨가에 따른  According to addition 머핀의Muffins 품질 특성 Quality characteristics

2-1. 2-1. 주박Sake 첨가량에 따른  According to the added amount 머핀의Muffins 색도 변화 Chromaticity change

하기의 표 3에서 보는 바와 같이 주박의 양이 증가할수록 머핀의 명도가 감소하는 경향을 보였다. 황색도 변화는 주박첨가량이 많을수록 증가하였고, 적색도는 감소하는 경향을 보였다.
As shown in Table 3 below, as the amount of sake increased, the brightness of the muffins tended to decrease. The change of yellowness increased with increasing the amount of flakes, and the redness tended to decrease.

주박의 첨가량에 따른 머핀의 색도 변화Color Change of Muffins According to the Addition of Lime 순 번Turn 조사 항목Survey item 명도(L)Brightness (L) 황색도(a)Yellowness (a) 적색도(b)Redness (b) 실험 2-1Experiment 2-1 주박무첨가No gourd 70.28 a 70.28 a 1.64 c1.64 c 24.62 ab24.62 ab 실험 2-1-1Experiment 2-1-1 주박 5w% 첨가 Add 5w sake 61.35 b61.35 b 3.65 bc3.65 bc 25.68 a25.68 a 실험 2-1-2Experiment 2-1-2 주박 10w% 첨가Add 10w sake 56.75 b56.75 b 4.57 b4.57 b 24.03 ab24.03 ab 실험 2-1-3Experiment 2-1-3 주박 15w% 첨가 Sprinkle 15w% 59.03 b59.03 b 4.91 b4.91 b 23.46 bc 23.46 bc 실험 2-1-4Experiment 2-1-4 주박 20w% 첨가Add 20w sake 53.12 bc53.12 bc 5.46 b5.46 b 21.82 bc21.82 bc

2-2. 2-2. 주박첨가량에The amount of gourd 따른 물성 변화 Property change according to

하기의 표 4에서 나타나는 바와 같이 경도에 있어서는 시간이 경과할수록 대체로 증가되는 현상을 보였다. 그러나 머핀 재료조성물중 쌀가루에 대하여 20중량%의 주박분 첨가 처리구에서는 초기 0일차의 경도가 높게 나타나고 시간이 경과함에 따라 감소하는 경향을 보였다. 휘는 성질과 응집성, 씹힘성, 회복력은 1일차에서 각 처리구별 대체적으로 최고치를 보였으며 주박 첨가량에 비례하였다. 그리고 1일차 이후부터는 감소하는 경향을 보였다. 주박 처리구별로서는 머핀 재료조성물중 쌀가루에 대하여 20중량%의 주박분 첨가 처리구가 가장 높은 수치를 나타내었다.
As shown in Table 4 below, the hardness generally increased as time passed. However, in the addition of 20% by weight of baksuki powder to the rice flour in the muffin material composition, the hardness of the initial 0th day was high and showed a tendency to decrease with time. Flexural properties, cohesiveness, chewiness, and resilience were highest in each treatment group on day 1 and were proportional to the amount of sake added. And from day 1 there was a tendency to decrease. As for sake lees treatment, the sake lees added treatment with 20 wt% of the muffin material composition showed the highest value.

주박의 첨가량에 따른 물성 변화Changes in Physical Properties According to the Addition of Lime 순 번Turn 조사 항목Survey item 일수Days 경도
(hardness)
Hardness
(hardness)
휘는정도
(Fracturability)
Bending degree
(Fracturability)
탄력성
(Springiness)
Elasticity
(Springiness)
응집성
(Cohesiveness)
Cohesive
(Cohesiveness)
씹힘성
(Chewiness)
Chewability
(Chewiness)
회복력
(Resilience)
Resilience
(Resilience)
실험 2-2Experiment 2-2 주박
무첨가
Sake
No addition
00 2.9032.903 4050.504050.50 0.9360.936 0.4880.488 1.3261.326 0.1170.117
1One 3.3333.333 4727.934727.93 1.0071.007 0.4770.477 1.6001.600 0.1820.182 33 3.6553.655 3581.963581.96 0.8740.874 0.4240.424 1.3531.353 0.1590.159 55 3.2253.225 3032.363032.36 0.910.91 0.4140.414 1.2141.214 0.1570.157 실험 2-2-1Experiment 2-2-1 주박 5w% 첨가Add 5w% of gourd 00 2.9032.903 4784.24784.2 1.2311.231 0.4810.481 1.7211.721 0.1760.176 1One 3.4403.440 4805.984805.98 1.2631.263 0.4640.464 2.0172.017 0.1790.179 33 2.9032.903 4971.554971.55 0.8530.853 0.4020.402 0.9950.995 0.1650.165 55 3.3333.333 2713.382713.38 0.8990.899 0.3880.388 1.1641.164 0.1530.153 실험
2-2-2
Experiment
2-2-2
주박 10w% 첨가Add 10w sake 00 3.6553.655 3865.2553865.255 0.9730.973 0.3930.393 1.3971.397 0.1250.125
1One 4.3004.300 5491.585491.58 1.0111.011 0.4480.448 1.9501.950 0.2020.202 33 2.9032.903 4971.554971.55 0.8530.853 0.4020.402 0.9950.995 0.1650.165 55 2.9032.903 3241.043241.04 0.9060.906 0.390.39 1.0261.026 0.1570.157 실험
2-2-3
Experiment
2-2-3
주박 15w% 첨가Sprinkle 15w% 00 3.6553.655 3865.263865.26 0.9730.973 0.3930.393 1.3971.397 0.1250.125
1One 3.9783.978 5729.085729.08 0.9850.985 0.4270.427 1.6741.674 0.1710.171 33 2.9032.903 4040.074040.07 0.9350.935 0.4110.411 1.1141.114 0.1810.181 55 4.4084.408 3.2253.225 0.8740.874 0.3880.388 1.4961.496 0.1800.180 실험
2-2-4
Experiment
2-2-4
주박 20w% 첨가Add 20w sake 00 4.6234.623 4530.544530.54 0.9850.985 0.4170.417 1.8971.897 0.1440.144
1One 3.5483.548 6304.166304.16 0.9770.977 0.4530.453 1.5691.569 0.1910.191 33 2.2582.258 2.3652.365 0.6830.683 0.3820.382 0.5900.590 0.1420.142 55 2.7952.795 3.0103.010 0.7300.730 0.3440.344 0.7020.702 0.1660.166

2-3. 2-3. 주박의Gourd 첨가량과 저장일수에 따른 수분함량 비교 Comparison of Moisture Content by Addition and Storage Days

하기의 표 5에서 나타난 바와 같이 수분함량은 1일차부터의 급속한 표면 건조와 함께 크게 차이가 나타났으며 3일차와 5일차에는 변화가 크지 않았다. 또한 주박처리량과 수분함량변화량과는 상관관계를 보이지 않았다.
As shown in Table 5, the moisture content was significantly different with rapid surface drying from day 1, and the change was not large on day 3 and day 5. In addition, there was no correlation between sake treatment and moisture content.

주박의 첨가량과 저장일수에 따른 수분 함량 비교Comparison of Moisture Contents According to Addition of Squash and Storage Days 순 번Turn 조사 항목Survey item 일 수Days 수분함량(%)Moisture content (%) 실험 2-3Experiment 2-3 주박무첨가No gourd 00 21.06121.061 1One 17.11317.113 33 18.05218.052 55 18.54918.549 실험 2-3-1Experiment 2-3-1 주박 5% 첨가5% sake lees 00 19.67519.675 1One 15.38715.387 33 15.48215.482 55 18.09018.090 실험 2-3-2Experiment 2-3-2 주박 10% 첨가10% sake lees 00 19.04919.049 1One 16.09416.094 33 14.31614.316 55 14.39014.390 실험 2-3-3Experiment 2-3-3 주박 15% 첨가Add 15% sake lees 00 20.08820.088 1One 17.63917.639 33 17.71717.717 55 18.65618.656 실험 2-3-4Experiment 2-3-4 주박 20% 첨가20% sake lees 00 22.01122.011 1One 18.45118.451 33 19.82719.827 55 17.70417.704

[[ 실시예Example 3] 3]

주박의Gourd 첨가량에 따른 관능평가(7점 척도) Sensory evaluation according to the amount added (7-point scale)

하기의 표 6에서 나타나는 바와 같이, 주박 함량별 색과 향, 씹힘성, 촉촉함 정도는 차이가 없었으며 주박 함량이 증가할수록 단맛이 강하게 느껴진다는 결과를 보였다. 전반적인 기호도는머핀 재료조성물중 쌀가루에 대하여 5 중량% 주박 첨가시 가장 좋게 나타났으나 10중량% 주박 첨가 처리구 또한 5 중량% 처리구와 비등한 결과를 보였으므로 머핀 재료조성물중 쌀가루에 대하여 5 내지 10 중량% 주박을 첨가하는 것으로 결정하였다. 도 2는 하기의 관능평가를 그래프로 나타낸 것으로 상기의 쌀가루에 대하여 5 내지 10 중량%의 주박을 첨가한 군이 전반적인 기호도 평가가 우수함을 명확히 알 수 있다.
As shown in Table 6 below, there was no difference in the color and flavor, chewiness, and moistness of the sake lees content, and as the sake content increased, the sweetness was strongly felt. The overall acceptability was best when 5 wt% sake was added to rice flour in the muffin material composition, but the 10 wt% sake added treatment also showed a similar result with 5 wt% treated rice, so 5 to 10 wt% of rice flour in the muffin material composition. It was decided to add sake. Figure 2 shows the following sensory evaluation as a graph, it can be clearly seen that the group of the addition of 5 to 10% by weight of sake lees for the rice flour is excellent overall evaluation.

주박의 첨가량에 따른 관능평가(7점 척도)Sensory evaluation according to the amount of sake added (7 point scale) 순 번Turn 조사 항목Survey item color incense 단맛sweetness 씹힘성Chewiness 촉촉함Moist 전반적기호도Overall Symbol 실험 3Experiment 3 주박 무첨가No gourd 4.50 a4.50 a 4.27 a4.27 a 3.86 b3.86 b 4.27 a4.27 a 4.22 a4.22 a 4.13 ab4.13 ab 실험 3-1Experiment 3-1 주박 5w% 첨가Add 5w sake 4.59 a4.59 a 4.54 a4.54 a 4.18 ab4.18 ab 4.36 a4.36 a 4.18 a4.18 a 4.77 a4.77 a 실험 3-2Experiment 3-2 주박 10w% 첨가Add 10w sake 4.29 a4.29 a 4.36 a4.36 a 4.31 ab4.31 ab 4.31 a4.31 a 4.41 a4.41 a 4.65 4.65 abab 실험 3-3Experiment 3-3 주박 15w% 첨가Sprinkle 15w% 4.34 a4.34 a 4.34 a4.34 a 4.50 ab4.50 ab 4.11 a4.11 a 4.48 a4.48 a 4.59 ab4.59 ab 실험 3-4Experiment 3-4 주박 20w% 첨가Add 20w sake 4.22 a4.22 a 4.54 a4.54 a 4.86 a4.86 a 4.27 a4.27 a 4.13 a4.13 a 3.86 b3.86 b

[[ 실시예Example 4] 4]

주박을Gourd 첨가한  Added 쌀머핀Rice muffins 제조예Manufacturing example

4-1. 제 1공정(재료의 준비단계)4-1. First process (preparation step of material)

찹쌀가루 110g, 베이킹파우더 3g, 버터 90g, 계란 1개, 소금 2g, 설탕 76g, 우유 80ml를 준비하고, 머핀 재료조성물중 쌀가루에 대하여 5중량%인 여과 및 건조과정을 거친 주박분 5.5g을 준비한다.
Prepare 110g of glutinous rice flour, 3g baking powder, 90g butter, 1 egg, 2g salt, 76g sugar, 80ml milk, and prepare 5.5g gourd powder which has been filtered and dried with 5% by weight of rice powder in muffin ingredients. do.

4-2. 제 2공정(반죽공정)4-2. 2nd process (dough process)

버터를 크림화 하고, 계란은 설탕을 조금씩 넣으면서 크림을 만들고, 찹쌀가루, 주박분, 소금, 베이킹파우더, 베이킹소다를 걸러서 넣고 반죽을 한다.
The butter is creamed, and the eggs are creamed with a small amount of sugar, then the glutinous rice flour, sake powder, salt, baking powder and baking soda are added and kneaded.

4-3. 제3 공정(오븐에 구워내는 공정)4-3. Third process (process to bake in oven)

소정의 형상과 모양으로 된 머핀용 종이에 반죽물을 채워넣고 180℃로 예열한 오븐에서 넣어서 25 내지 30분 정도 굽는다. The dough is filled in a muffin paper of a predetermined shape and shape, put in a oven preheated at 180 ° C., and baked for 25 to 30 minutes.

이렇게 완성된 머핀은 주박분의 함량에 따라 단맛이 강하게 나며, 전체적인 식감 및 우수한 향을 가져 맛을 더욱 좋게 한다.
The finished muffins have a strong sweetness according to the content of sake powder, and the overall texture and excellent aroma make the taste better.


Claims (3)

쌀가루를 주성분으로 하는 쌀머핀에 있어서,
상기 쌀가루 총량에 대하여 5 내지 10 중량%의 주박(酒粕)을 포함하는 것을 특징으로 하는 주박이 첨가된 쌀머핀.
In a rice muffin mainly composed of rice flour,
Squash added rice muffin, characterized in that it comprises 5 to 10% by weight of sake relative to the total amount of rice flour.
제 1항에 있어서,
상기 주박은 여과를 거친 주박을 60 내지 75℃에서 11 내지 13시간 건조 후 분쇄시켜 만든 주박분인 것을 특징으로 하는 주박이 첨가된 쌀머핀.
The method of claim 1,
The gourd is a muffin-added rice muffin, characterized in that the gourd powder made by pulverized after drying the filtered gourd at 60 to 75 ℃ for 11 to 13 hours.
쌀가루를 주성분으로 하는 쌀머핀 제조공정에 있어서,
쌀가루 100 중량부를 기준으로 상기 쌀가루에 대하여 5 내지 10 중량부의 주박분을 첨가하고, 소금, 베이킹파우더와 함께 반죽하는 단계를 포함하는 주박이 첨가된 쌀머핀 제조방법.


In the process of manufacturing rice muffins based on rice flour,
Squash added rice muffin manufacturing method comprising the step of adding 5 to 10 parts by weight of sake powder based on 100 parts by weight of rice flour, kneading with salt, baking powder.


KR1020100134854A 2010-12-24 2010-12-24 Rice muffin that contain lees and pocedd of that muffin KR20120072920A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101414152B1 (en) * 2012-08-03 2014-07-01 (주)지브이푸드시스템 Method of manufacturing pizza dough, a method of manufacturing pizza using the dough
KR20190064069A (en) 2017-11-30 2019-06-10 김봉수 High-protein rice muffins and their manufacturing methods

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101414152B1 (en) * 2012-08-03 2014-07-01 (주)지브이푸드시스템 Method of manufacturing pizza dough, a method of manufacturing pizza using the dough
KR20190064069A (en) 2017-11-30 2019-06-10 김봉수 High-protein rice muffins and their manufacturing methods

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