KR20150047062A - Ju Jin Ju rice cookies - Google Patents
Ju Jin Ju rice cookies Download PDFInfo
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- KR20150047062A KR20150047062A KR1020130126848A KR20130126848A KR20150047062A KR 20150047062 A KR20150047062 A KR 20150047062A KR 1020130126848 A KR1020130126848 A KR 1020130126848A KR 20130126848 A KR20130126848 A KR 20130126848A KR 20150047062 A KR20150047062 A KR 20150047062A
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- rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
Abstract
Description
The present invention relates to a composition for the manufacture of a main pearl rice cookie with no added gluten and a process for producing the same.
Conventional wheat cookies, that is, sweet biscuits, include flour, wheat cake, wheat bakery,
Or 100% wheat flour mixed with wheat flour or some other cereal raw material. this
The reason why wheat flour is used in the manufacture of the above product is that the protein contained in the wheat contains glialazine
This was because the glutenin component of rutelin formed gluten during the manufacture of the cake and caused it to swell.
[0003] Rice contains about 7% of protein, but glutenin, which is not gluten present in the wheat,
Minute, since it does not occur as a cake using a flour, it can not be used for manufacturing a cake,
Even though it was used, wheat flour was mixed with rice flour to prepare a cake. However, such a cake eventually becomes a rice cake.
I could not call it a flour mixed rice cake.
On the other hand, starch is made into starch by using lactic acid bacteria only by using rice flour, and then the aged rice flour is fermented to prepare a cake, a cookie,
A method of manufacturing a confection (madeleine) is disclosed in Korean Patent Registration No. 10-0345185. However,
The prepared rice cake can increase the viscosity of the dough to increase the volume of the rice cake and improve the texture
The inside of the cake is hard and crumbly, and there is a disadvantage that it has a hard chewing taste like rice cake.
Recently, it has been improved to add active gluten extracted from wheat flour to rice flour or to add gluten extracted from wheat
There have been attempts to produce rice bran or rice cake, but the flavor of the rice cake by excessive gluten addition
(Flavor) of the gluten is not due to excessive intake of genetic allergy (genetic allergy) and gluten protein
And the occurrence of celiac desease caused by the disease.
[0006] Further, in the case of producing flour bread or flour cake, when sugar and butter are not used excessively,
Due to the lack of flavor, excessive sugar and fat are added to produce wheat cakes, whether from east to west,
I have been.
[0007] Such wheat cakes are needed to be improved when viewed as health and well-being foods in addition to the healthcare problems of the human body
In addition, the food manufacturing industry using rice as an alternative is very timely, and at present rice consumption
The amount of production has remained higher than that of the other countries.
[0008] Accordingly, it is an object of the present invention to significantly reduce the content of sugar and other saccharides and fats,
The need for a new main pearl rice cookie that is safe from disease or disease is required.
[0009] Throughout this specification, numerous articles and patent documents are referenced and citations are indicated. Cited Papers and Patents
The disclosure of which is incorporated herein by reference in its entirety to the level of the art to which this invention pertains,
Is explained more clearly.
[0010] The inventors of the present invention have found that the novel gluten and gluten, which have a low calorie content and are food additives,
We have tried to develop a composition for making a weekly rice cookie. As a result, rice flour, butter, eggs,
By mixing the sugars, milk and fresh cream at an optimum ratio, the main pearl rice cookie with the same volume as the main pearl rice cookie added with the power
And it is possible to obtain an excellent taste as compared with wheat flour cookies in terms of sensory properties,
Thereby completing the invention.
[0011] Accordingly, it is an object of the present invention to provide a composition for preparing a main pearl rice cookie with no added gluten.
[0012] Another object of the present invention is to provide a main pearl rice cookie with no added gluten.
Another object of the present invention is to provide a process for producing main pearl rice cookie with no added gluten.
[0014] Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.
According to another aspect of the present invention, there is provided a rice flour composition comprising 70-200 parts by weight of rice flour, 5-80 parts by weight of butter, 5-70 parts by weight of egg, 5-60 parts by weight of saccharides,
5-40 parts by weight of milk, and 0-10 parts by weight of baking powder. The gluten-free main pearl rice cookie preparation tank
Provide relics.
[0016] The inventors of the present invention have found that a novel pearl rice cookie which is low in calories and safe from diseases or diseases caused by active gluten and gluten
As a result, it is possible to produce rice flour, butter, egg, saccharide, milk and
By mixing the fresh cream at the optimum ratio, rice cakes with the same volume as the rice cake added with the pulverized powder can be manufactured
, And it was found that even in the case of the functional surface, it can have a superior taste as compared with the flour cake.
[0017] Cakes such as wheat flour, confectionery such as baked confectionery and cookies, etc., contain wheat flour itself containing gluten
So there is no problem. However, when rice flour is used as a raw material, since there is no gluten, the flour K
The composition ratio of the raw materials of the curing composition is inevitably different and the manufacturing process must be different from the manufacturing process of the flour product.
[0018] The inventors of the present invention studied the characteristics of rice flour and found that when making a rice bakery product using rice flour as a raw material,
After approving and confirming the results, the manufacturing process of the rice bakery product is approached by a food engineering approach,
.
[0019] In order to complete the bakery product using the rice flour as a raw material, the present inventors selected suitable materials,
In determining the recipe and the process sequence according to the composition of the material, in particular the following points are compared with the flour product
.
[0020] First, in the production of a rice bakery product using rice flour as a raw material, the content of starch composed of amylose and amylopectin is about
80%, it is necessary to increase the amount of the liquid material such as water (H2O) and milk to be fully luxurious.
[0021] Second, since the water absorption rate of rice flour is slow due to its nature, the downtime must be kept long for uniform absorption.
Third, rice flour has a higher sugar content than flour and its starch content is about 80%.
Sugar is difficult to spread evenly, and it does not bond with gluten, so you can stick together in a free state.
And the amount of sugar added such as sugar, syrup, etc. should be reduced by 20-50% since kneading property is lowered.
[0023] Fourthly, since rice flour has no protein such as gluten and there is a substance capable of binding to fat,
It is necessary to reduce the addition amount of animal fat butter.
The phrase " a composition for preparing a main pearl rice cookie " used in expressing the present invention is a composition for preparing a batter,
Shape or powder formulations. For example, it means a batter for making a master pearl rice cookie mixed with constituents at an optimum specific ratio
do.
Patent Document No. 10-2011-0084824
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In the present specification, the term "gluten" refers to a mixture of natural proteins such as wheat or barley
It is a sticky substance that swells the dough and puts water into the flour and kneads it. The term " active glue "
"Active gluten" refers to a protein formed by the binding of glycidyl and glutenin among wheat proteins,
It is abundant in elasticity and has the ability to retain the carbon dioxide released during fermentation, which gives the product a bulky effect.
The term " no gluten " used when expressing the composition of the present invention refers to a composition containing no gluten (0 wt%),
And is used interchangeably with the terms " no content " or " no content ".
[0027] The present invention relates to a composition for use in preparing a main pearl rice cookie containing no gluten,
Dyspepsia, allergy, and celiac disease.
[0028] The present invention is characterized by using rice flour containing no gluten.
That is, the rice flour used in the present invention is not a general rice flour (dried at high temperature) used in conventional rice products,
After the crude rice is milled (removed), the low-temperature dried rice flour or the soaked rice is milled, and the milled rice flour is dried at low temperature
As a rice flour, it protects the starch particles from heat damage, so that even if they do not contain gluten,
It is a rice flour which is easy to mix uniformly and absorbs the optimum moisture necessary for the luxuriousness.
According to a preferred embodiment of the present invention, the rice flour used in the present invention is soaked for 2-15 hours and then cooled at 5-35 ° C.
Dried rice flour or rice flour milled for 2 - 15 hours and milled and then cooled at 5-35 ° C.
More preferably, it is rice flour milled for 2-15 hours and then low temperature dried at 5-35 ° C.
[0031] Preferably, when rice is soaked in the rice flour used in the present invention before milling, the soaking time is 3-12
More preferably 4-12 hours, even more preferably 6-10 hours, and most preferably,
It is 7-9 hours.
Preferably, when the rice and the rice flour used in the present invention are subjected to low-temperature drying, the temperature is preferably 10-34 ° C, more preferably
The temperature is 20-33 ° C, more preferably 25-32 ° C, and most preferably 29-31 ° C.
According to a preferred embodiment of the present invention, the moisture content of the rice flour used in the present invention is 5-20%
Is 7-18%, even more preferably 9-16%, and most preferably 11-14%.
[0034] The moisture content of the rice flour can be measured using a moisture meter (Precisa 310M, Switzerland).
[0035] The inventors of the present invention found that when the bakery product is manufactured from rice flour, the smaller the size of the grain size of the rice flour, the better
However, after the dough is formed using water, the spread of water during the rest period is the most desirable particle size
. Considering the above characteristics, the particle size of the rice flour was milled after rice soaking process and dried,
It was confirmed that the rice flour passed through a 160 mesh sieve was most preferable in flavor, texture and volume of the main pearl rice cookie.
[0036] According to a preferred embodiment of the present invention, the size of the rice flour used in the present invention is 50-200 mu m,
60-150 mu m, and most preferably 70-130 mu m.
[0037] The rice flour used in the present invention is a variety of rice such as amylose content, white rice, brown rice, gummy rice, rice gruel,
It can be used regardless of the degree of freedom.
According to a preferred embodiment of the present invention, the rice flour used in the present invention is obtained from glutinous rice, rice, brown rice, germinated brown rice and black rice
More preferably at least one rice flour selected from the group consisting of glutinous rice, rice and brown rice
, More preferably rice or brown rice, and most preferably rice
to be.
[0039] The composition of the present invention includes an optimum ratio of rice flour content, so that even if gluten is not added,
.
According to a preferred embodiment of the present invention, the content ratio of the rice flour contained in the composition for preparing the main pearl rice cookie of the present invention is 80-150 weight
More preferably 95 to 120 parts by weight, and most preferably 95 to 105 parts by weight.
[0041] The composition of the present invention includes a minimum amount of butter content ratio, so that the calories consumed and the quality due to intake of animal fat
Is a composition capable of producing a healthy well-being jujube rice cookie capable of preventing a disease or a disease.
[0042] According to a preferred embodiment of the present invention, the content of butter in the composition for preparing a main pearl rice cookie of the present invention is in the range of 10-70
Patent Document No. 10-2011-0084824
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More preferably 20-60 parts by weight, still more preferably 30-55 parts by weight, most preferably 40-60 parts by weight,
50 parts by weight.
The composition of the present invention can be uniformly mixed with other ingredients, including optimal egg content ratios.
According to a preferred embodiment of the present invention, the content of eggs contained in the composition for preparing a main pearl rice cookie of the present invention is 10-60 parts by weight,
More preferably 20-50 parts by weight, still more preferably 30-45 parts by weight, and most preferably 35-40 parts by weight.
The saccharide used in the present invention may be any substance or ingredient showing a sweet taste which can be used in the production of food.
It is possible to do.
According to a preferred embodiment of the present invention, the saccharides used in the present invention include honey, sugar, fructose, glucose, starch syrup, lactose,
Sorbitol, maltitol, lactitol, isomalt and xylitol,
Preferably one or more selected from the group consisting of honey, sugar, fructose, glucose, starch syrup, lactose, sorbitol and xylitol
And more preferably one selected from the group consisting of honey, sugar, glucose, syrup and lactose,
And most preferably sugar or starch syrup.
[0047] In addition, the composition of the present invention contains a minimal amount of sugar, thereby not only reducing the manufacturing cost, but also improving the quality due to excessive sugar consumption
And prevent diseases and diseases.
According to a preferred embodiment of the present invention, the content ratio of the saccharide contained in the composition for preparing the main pearl rice cookie of the present invention is 10-50 parts by weight
More preferably 15-40 parts by weight, still more preferably 20-35 parts by weight, most preferably 25-30 parts by weight
Wealth.
[0049] The present invention includes an optimal amount of milk to control the formation of dough.
[0050] According to a preferred embodiment of the present invention, the content of milk in the composition for preparing the main pearl rice cookie of the present invention is
8-30 parts by weight, more preferably 10-20 parts by weight, still more preferably 10-15 parts by weight, most preferably
Is 12-14 parts by weight.
[0051] The present invention includes an optimal amount of fresh cream to exert a smooth texture and flavor of the main pearl rice cookie.
According to a preferred embodiment of the present invention, the content ratio of fresh cream contained in the composition for preparing a main pearl rice cookie of the present invention is 1-12 parts by weight
More preferably 2-10 parts by weight, still more preferably 3-8 parts by weight, most preferably 4-6 parts by weight
All.
[0053] The present invention is a main material for producing various types of cookies such as stick cookies, chocolate stick cookies, rice crackers or rice manju
And additions known in the art for preparing various kinds of main pearl rice cookies as described above may be additionally added
.
According to a preferred embodiment of the present invention, the main pearl rice cookie of the present invention is stick cookie, chocolate stick cookie, citron shell cookie,
Rice paddy rice cookie, rice paddy rice cookie, rice marble cookie, tiramisu pearl rice cookie, rice walnut cookie, cranberry pearl rice cookie, that
Leaf bamboo shoots, rice crackers or rice manju.
[0055] When cookies are prepared using the present invention, almond powder may be additionally included.
According to a preferred embodiment of the present invention, the composition of the present invention further comprises 1-30 parts by weight of an almond powder,
More preferably 3 to 20 parts by weight of almond powder, still more preferably 5 to 10 parts by weight of almond powder
, And most preferably 7 to 9 parts by weight of almond powder.
According to another aspect of the present invention, there is provided a rice flour composition comprising 70-200 parts by weight of rice flour, 5-80 parts by weight of butter, 5-70 parts by weight of egg, 5-60 parts by weight of saccharides,
5-40 parts by weight of milk and 0.5-15 parts by weight of fresh cream are provided.
[0058] Since the present invention is a main pearl rice cookie manufactured using the composition for preparing main pearl rice cookie with no added gluten,
In order to avoid the excessive complexity of the present specification, the description thereof is omitted.
[0059] According to another aspect of the present invention, there is provided a method for preparing a main pearl rice cookie with no added gluten, comprising the steps of:
to provide:
Patent Document No. 10-2011-0084824
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(a) 5-80 parts by weight of butter and 5-60 parts by weight of saccharide by mixing and creaming;
(B) 70-200 parts by weight of rice flour, 5-70 parts by weight of egg, 5-40 parts by weight of milk and 0.5-15 parts by weight of fresh cream are added to the creamed mixture
Mixing and kneading;
(C) heating the kneaded batter to kneaded in the step (b) at a temperature of 120-220 ° C. to prepare a gluten-free master-pearl rice cookie
step.
In the present invention, step (b) comprises adding rice flour and eggs to the mixture comprising butter and saccharified cream by step (a)
And then lightly mixed to prepare a dough mixture.
To the resulting dough mixture, 5 to 40 parts by weight of milk was added, and then fresh cream was added thereto to prepare a final dough mixture.
.
According to a preferred embodiment of the present invention, the step (b) of the present invention is characterized in that the rice flour can uniformly absorb the mixture
Mixing the dough mixture prepared in step (a) with rice flour, and then letting it stand at 15-30 ° C for 5-50 minutes.
Include this as a reference.
More preferably, in the present invention, the step (b) is carried out in the same manner as in step (a) so that the rice flour can uniformly absorb the mixture.
Mixing the rice flour with the antifoum mixture, and then allowing the mixture to stand at 15-30 ° C for 10-30 minutes, more preferably,
Mixing rice flour into the antipyole mixture prepared in step (a), and then allowing the rice flour to mix at 15-30 DEG C for 15-25 minutes;
Preferably at 15-30 < 0 > C for 18-22 minutes.
Step (c) of the present invention is a method for producing a final dough (ie, egg, saccharide, salt, rice flour, rice,
Water fermentation product and vegetable oil) is preheated to 120-220 DEG C for 10-20 minutes in an oven.
According to a preferred embodiment of the present invention, the heating temperature in step (c) of the present invention is 130-190 ° C., more preferably
The crab is 150-180 ° C.
[0069] In addition, in the present invention, the step of applying heat to the mixed dough in step (c)
It is preferable to be carried out by heating at an appropriate temperature.
[0070] According to a preferred embodiment of the present invention, the step of heating the mixed dough in step (c)
In the case of briquettes, the heating temperature is 150-210 ° C., the heating temperature is 100-200 ° C.,
Preferably, the heating temperature is 165-205 ° C and the heating temperature is 130-190 ° C.
, The heating is carried out at a temperature of 180-200 DEG C and a heating temperature of 150-180 DEG C,
The heating temperature is set at 185-195 ° C and the heating temperature is set at 160-170 ° C.
[0071] The present invention includes the same manufacturing method as the above-mentioned method for preparing the composition for preparing main pearl rice cookie with no added gluten,
A method for producing main pearl rice cookie by applying heat to the composition for preparing main pearl rice cookie without added gluten,
In order to avoid the excessive complexity of the present description, the description thereof is omitted.
[0072] The features and advantages of the present invention are summarized as follows:
(I) The present invention provides a composition for preparing a main pearl rice cookie with no gluten, a main pearl rice cookie and a method for producing the same.
(Ii) The present invention is not only superior in sensory effect to wheat flour cookies, but also reduces the amount of sugar and other sugar materials and fats
Because it can be a number of dietary cookies in health and wellness as a dietary substitute for good health.
(Iii) Furthermore, since the present invention does not include wheat, it does not cause wheat allergy,
It is very advantageous as gluten-free foods for patients with diseases or atopic patients.
Can be very useful.
1 is an image showing a rice cooker stick cookie manufactured according to the present invention.
Figs. 2A to 2N show a white rice yuzu shell cookie prepared on the basis of the basic composition of the present invention,
Stick cookie, mosaic pearl rice cookie, cinnamon pearl rice cookie, rice marble cookie, (star) shape cookie, tiramisu white rice cookie, rice walnut cookie,
Rice bran cookies, bamboo bamboo shoots, brown rice crackers, sesame crackers, and white rice manju.
Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only illustrative of the invention
And that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention
It will be obvious to those of ordinary skill in the art.
[0078] Examples
[0079] Throughout this specification, "% " used to denote the concentration of a particular substance, unless otherwise noted,
/ Solids (wt / wt), solid / liquid (wt / vol), and liquid / liquid (vol / vol)%.
Example 1 Preparation of Rice Chocolate Cookies (1 x 10 cm 80 pieces) [0080]
[0081] The main pearl rice cookie was prepared in the following manner.
[0082] 150 g of butter was put in a mixing machine, gently loosened, and then 100 g of sugar was added thereto, followed by homogenizing with a whisk. That
Next, add 120 g of egg, mix, and then add 400 g of rice syrup, 30 g of almond powder and 24 g of cocoa,
The total dough was then combined.
[0083] Add 50 g milk to the whole dough, adjust the dough and add 20 g of fresh cream to make 1 cm thick
Put it in the freezer and store it. In the freezer, apply whitener and sugar on the surface of the frozen dough.
Cut the rice into 10 cm and fan it. Bake in the preheated oven at 190 ℃ for 15 minutes and 165 ℃ for the bottom.
(Fig. 1). Baked cookies can be cooled down at room temperature for about 4 hours and can be commercialized.
And wheat flour cookies were prepared with the ingredient contents shown in Table 1 below.
Table 1
Ingredient Mixing Ratio (g) Comparative Example 1 (Flour Cookie)
Rice flour 400 0
Power 400 0 400
Butter 150 280
Eggs 120 120
Sugar 100 200
Milk 60 0
Almond powder 30 0
Cocoa 20 20
Vanilla Fragrance 0 2
Salt 0 4
Fresh cream 20 0
System 900 1026
Comparative Example 1: Sensory evaluation of main pearl rice cookie and wheat flour cookie with no added gluten
The main pearl rice cookies prepared in the same manner as in Example 1 and the flour cookies of Comparative Example 1
The sensory evaluation was carried out using 10 sensory test agents randomly extracted from the physicochemical properties such as product, flavor, texture, flavor and volume.
As a result, it was confirmed that the main pearl rice cookie prepared according to the same method using the composition for preparing main pearl rice cookie of Example 1,
It showed a remarkable effect on flavor, texture and taste as compared with Korean confectionery baked goods,
(Table 2).
Claims (1)
70-200 parts by weight of rice flour, 5-80 parts by weight of butter, 5-70 parts by weight of egg, 5-60 parts by weight of saccharides, 5-40 parts by weight of milk,
By weight based on the total weight of the rice paddy rice.
Claim 2
2. The method of claim 1, wherein the rice flour is rice flour milled for 2-15 hours and then milled at 5-35 < 0 >
Wherein the rice flour is milled for 15 hours, and then the milled rice flour is low-temperature dried at 5-35 DEG C,
Composition for making cookies.
Claim 3
The method according to claim 1, wherein the moisture content of the rice flour is 5-20%.
water.
Claim 4
The method according to claim 1, wherein the rice flour has a size of 50-200 mu m.
Composition.
Claim 5
The method of claim 1, wherein the rice flour is selected from the group consisting of glutinous rice, rice, brown rice, germinated brown rice and black rice
Or more of the rice flour.
Claim 6
The method of claim 1, wherein the saccharide is selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt,
Wherein the starch is at least one saccharide selected from the group consisting of citric acid,
Honesty.
Claim 7
The method according to claim 1, wherein the main pearl rice cookie comprises at least one of stick cookie, chocolate stick cookie, citron shell cookie, gyeongju pearl rice cookie, sweet potato mosaic pearl rice cookie,
Cinnamon Pearl rice cookies, rice marble cookies, tiramisu pearl rice cookies, rice walnut cookies, cranberry pearl rice cookies, bamboo shoots bamboo shoots, rice crackers or rice
A composition for the manufacture of a main pearl rice cookie containing no gluten.
Claim 8
70-200 parts by weight of rice flour, 5-80 parts by weight of butter, 5-70 parts by weight of egg, 5-60 parts by weight of saccharides, 5-40 parts by weight of milk,
By weight of gluten-free rice flour.
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Claim 9
9. The method of claim 8, wherein the main pearl rice cookie comprises at least one of stick cookie, chocolate stick cookie, citron shell cookie, gyeongju pearl rice cookie, sweet potato mosaic pearl rice cookie,
Cinnamon Pearl rice cookies, rice marble cookies, tiramisu pearl rice cookies, rice walnut cookies, cranberry pearl rice cookies, bamboo shoots bamboo shoots, rice crackers or rice
The main feature is that the gluten-free rice pearl rice cookies.
Claim 10
Gluten-free main pearl rice cookies containing the following steps:
(a) 5-80 parts by weight of butter and 5-60 parts by weight of sugar,
(b) 70-200 parts by weight of rice flour, 5-70 parts by weight of egg, 5-40 parts by weight of milk and 0.5-15 parts by weight of fresh cream
Mixing and kneading;
(c) heating the kneaded batter to kneaded in the step (b) at a temperature of 120 to 220 캜 to prepare a master-pearl rice cookie with no gluten
step.
Claim 11
[10] The method of claim 10, wherein the saccharide in step (a) is selected from the group consisting of sugar, fructose, glucose, starch, lactose, sorbitol, maltitol,
Malt and xylitol, and the gluten-free rice
Cookie.
Claim 12
[Claim 11] The method according to claim 10, wherein the rice flour is rice flour milled rice for 2-15 hours and then low temperature dried at 5-35 [
Wherein the rice flour is milled for 2-15 hours and then the rice flour is low-temperature dried at 5-35 캜.
How to make a main pearl rice cookie.
Claim 13
[Claim 11] The method according to claim 10, wherein the moisture content of the rice flour is 5-20%.
Claim 14
11. The method of claim 10, wherein the rice flour in step (b) has a size of 50-200 mu m.
How to make a main pearl rice cookie.
Claim 15
11. The method of claim 10, wherein in step (b), the rice flour is a group consisting of glutinous rice, rice, brown rice, germinated brown rice,
Wherein the rice flour is one or more rice flour selected from the group consisting of rice flour and rice flour.
Claim 16
11. The method of claim 10, wherein step (b) further comprises dormanting at 15-30 DEG C for 5-50 minutes.
How to make main pearl rice cookie with no added gluten.
Patent Document No. 10-2011-0084824
- 4 -
Claim 17
11. The method of claim 10, wherein the main pearl rice cookies are stick cookies, chocolate stick cookies, citron shell cookies, giant pearl rice cookies, sweet potato mosaics
Pearl rice cookies, cinnamon pearl rice cookies, rice marble cookies, tiramisu pearl rice cookies, rice walnut cookies, cranberry pearl rice cookies, rice bamboo shoots, rice crackers
Or rice manju, wherein the gluten-free main pearl rice cookie is produced.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318919A (en) * | 2017-07-28 | 2017-11-07 | 安徽秋果食品有限公司 | A kind of high calcium coarse grain biscuit and preparation method thereof |
| CN108739922A (en) * | 2018-06-08 | 2018-11-06 | 山西省农业科学院农产品加工研究所 | A kind of potato compounding multigrain biscuit and preparation method thereof |
-
2013
- 2013-10-23 KR KR1020130126848A patent/KR20150047062A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318919A (en) * | 2017-07-28 | 2017-11-07 | 安徽秋果食品有限公司 | A kind of high calcium coarse grain biscuit and preparation method thereof |
| CN108739922A (en) * | 2018-06-08 | 2018-11-06 | 山西省农业科学院农产品加工研究所 | A kind of potato compounding multigrain biscuit and preparation method thereof |
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