KR20150066674A - Woo Sang Yong rice cookies - Google Patents
Woo Sang Yong rice cookies Download PDFInfo
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- KR20150066674A KR20150066674A KR1020130151965A KR20130151965A KR20150066674A KR 20150066674 A KR20150066674 A KR 20150066674A KR 1020130151965 A KR1020130151965 A KR 1020130151965A KR 20130151965 A KR20130151965 A KR 20130151965A KR 20150066674 A KR20150066674 A KR 20150066674A
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Images
Classifications
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- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Abstract
Description
본 발명은 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물 [0001] 및 그 제조방법에 관한 것이다.[0001] The present invention relates to a composition for preparing rice cookies for gluten-free, idol-topped rice cookers and a method for producing the same.
종래의 밀쿠키 즉, 밀가루를 이용한 비스킷(sweet biscuit)은 밀빵, 밀케이크, 밀베이커리 등과 함께 밀가루만을 100% 재료를 사용하거나 또는 밀가루에 일부 다른 곡물원료를 첨가한 밀가루 혼합케이크가 대부분이었다. Conventional wheat cookies, or sweet biscuits, were mostly wheat flour mixed cakes using wheat flour, wheat cake, wheat bakery, etc., or only 100% wheat flour or some other grain raw material added to wheat flour.
이와 같이 밀가루를 상기 제품 제조시 사용하는 이유는 밀에 함유한 단백질(protein)중 프롤라민의 글리아딘과 글루텔린의 글루테린 성분이 케이크 제조시 글루텐(gluten)을 형성하여 부풀림을 주기 때문이었다.The reason why wheat flour is used in the production of the above product is that the glialine of the propylamine and glutelin of the glutelin among the protein contained in the wheat form gluten when the cake is made, .
[0003] 쌀에는 약 7%수준의 단백질이 함유되어 있으나, 상기 밀에 존재하는 글루텐이 아닌 글루테닌(glutenin)이 대부분이어서 밀가루를 사용한 케이크와 같이 부풀림이 발생하지 않기 때문에 케이크 제조에 사용하지 못하거나 사용하더라도 쌀가루에 소맥분을 혼합하여 케이크를 제조하였다. 하지만, 이와 같은 케이크는 결국 쌀케이크라고 할 수 없고 밀가루 혼합 쌀케이크라고 밖에 부를 수 없었다.[0003] Rice contains about 7% of protein, but most of the glutenin is not gluten present in the wheat. Therefore, it is not used for making cakes because it does not occur as a cake using wheat flour. Wheat flour was mixed with rice flour to prepare a cake. However, such a cake could not be called a rice cake after all, and it could only be said that it was a flour mixed rice cake.
[0004] 한편, 쌀가루만을 사용하여 유산균으로 전분을 호화시킨 후 호화된 쌀가루를 발효시켜 케이크, 쿠키 또는 구움과자(마들렌)를 제조하는 방법이 대한민국 특허등록 제10-0345185호에 개시되어 있다. 그러나, 이와 같이 하여 제조된 쌀케이크는 반죽의 점도를 높여 쌀케이크의 체적을 크게 하고 식감을 개선시키는 효과를 제공할 수있을 뿐, 케이크 내부조직이 딱딱하고 부스러지기 쉬우며 쌀떡과 같은 경질의 씹는 맛이 있는 단점이 있었다.[0004] On the other hand, Korean Patent Registration No. 10-0345185 discloses a method for producing a cake, a cookie, or a baked confection (madeleine) by fermenting a gelatinized starch by using only a rice flour as a lactic acid bacterium. However, the rice cake produced in this manner can increase the viscosity of the dough to increase the volume of the rice cake and improve the texture of the rice cake, and the inner structure of the cake is hard and crumbly, and hard chewing such as rice cake There was a taste disadvantage.
[0005] 최근에는 이를 개량하여 쌀가루에 밀가루에서 추출한 활성글루텐을 첨가하거나 밀로부터 추출한 글루텐을 첨가하여 쌀빵이나 쌀케이크를 제조하고자 하는 시도들이 있었으나, 과도한 글루텐 첨가에 의하여 쌀케이크의 풍미(風味)가 나지 않고 글루텐 단백의 과도한 섭취에 의한 유전적 알러지(genetic allergy) 발생 및 글루텐 단백에의한 셀리악병(celiac desease) 발생 등 건강관리의 문제도 종종 발생되는 예가 있었다.Recently, attempts have been made to improve rice flour by adding active gluten extracted from wheat flour to rice flour or adding gluten extracted from wheat to prepare rice bran or rice cakes. However, when the flavor of rice cakes is increased by excessive gluten addition, There have also been instances where health care problems such as genetic allergy due to excessive ingestion of gluten protein and celiac desease caused by gluten protein have occurred frequently.
[0006] 또한, 밀가루빵이나 밀가루케이크류의 제조시에는 설탕과 버터 등 당 물질과 지방성분을 과량 사용하지 않으면풍미가 무미건조하여 동서양을 막론하고 밀케이크류 제조시 과잉의 당과 지방이 첨가되어 건강관리에 심각한 문제가 되어 왔다.[0006] In addition, when the wheat flour or the wheat cake is manufactured, excessive use of sugar and butter such as sugar and fat does not produce flavor, resulting in the addition of excess sugar and fat during the manufacture of wheat cakes, Health care has become a serious problem.
[0007] 이와 같은, 밀가루 케이크류는 인체의 건강관리문제 이외에도 건강웰빙식품으로서 살펴 볼 때 개선의 필요가 있어 왔으며 그 대안으로 쌀을 이용한 식품제조산업은 매우 시의적절할 뿐 아니라 현재 대한민국에 있어서 쌀소비량에 비하여 생산량이 남아돌기 때문에 더욱 심각한 농촌사회문제로 대두되어 왔다.In addition to the health care problems of the human body, such a kind of wheat cake has been required to be improved as health well-being food. As an alternative, the food manufacturing industry using rice is very timely, Since the production volume is still higher than the consumption amount, it has become a serious problem of rural society.
[0008] 따라서, 설탕 등 당료물질과 지방의 함량을 현저하게 낮추고 식품첨가물인 활성글루텐 및 글루텐으로 발생되는 질병 또는 질환으로부터 안전한 신규한 우상용 쌀쿠키의 필요성이 요구된다.Therefore, there is a need for a new rice cookie for idols, which significantly reduces the content of saccharides such as sugar and fat, and is safe from diseases or diseases caused by active gluten and gluten, which are food additives.
[0009] 본 명세서 전체에 걸쳐 다수의 논문 및 특허문헌이 참조되고 그 인용이 표시되어 있다. 인용된 논문 및 특허문헌의 개시 내용은 그 전체로서 본 명세서에 참조로 삽입되어 본 발명이 속하는 기술 분야의 수준 및 본 발명의 내용이 보다 명확하게 설명된다.[0009] Throughout this specification, numerous articles and patent documents are referenced and citations are indicated. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.
본 발명자들은 열량이 낮고 식품첨가물인 활성글루텐 및 글루텐으로 인한 [0010] 질병 또는 질환으로부터 안전한 신규한 우상용 쌀쿠키 제조용 조성물을 개발하고자 예의 노력하였다. 그 결과, 박력분의 첨가없이도 쌀가루, 버터, 달걀,당류, 우유 및 생크림을 최적의 비율로 혼합함으로써 박력분이 첨가된 우상용 쌀쿠키와 동일한 부피를 가진 우상용 쌀쿠키를제조 할 수 있으며, 관능성면에 있어서도 밀가루쿠키와 비교하여 우수한 맛을 가질 수 있음을 규명함으로써, 본발명을 완성하게 되었다.[0010] The present inventors have made efforts to develop a composition for the production of a novel rice cookie for idols which is low in calorie and safe from diseases or diseases caused by active gluten and gluten which are food additives. As a result, rice flour, butter, egg, saccharide, milk and fresh cream can be mixed at an optimum ratio without adding the pulverulent powder, so that an idol rice cookie having the same volume as that of the rice flour added to the flour can be produced. The inventors of the present invention have completed the present invention by confirming that they can have an excellent taste as compared with wheat flour cookies.
[0011] 따라서, 본 발명의 목적은 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물을 제공하는데 있다.[0011] Accordingly, an object of the present invention is to provide a composition for preparing rice cookies for gluten-free, top-notch gluten.
[0012] 본 발명의 다른 목적은 글루텐 무첨가 우상용 쌀쿠키를 제공하는데 있다.[0012] Another object of the present invention is to provide a rice cookie for idle rice with no added gluten.
[0013] 본 발명의 또 다른 목적은 글루텐 무첨가 우상용 쌀쿠키 제조 방법을 제공하는데 있다.[0013] Another object of the present invention is to provide a method for producing rice cookies for idol tops without gluten.
[0014] 본 발명의 다른 목적 및 이점은 하기의 발명의 상세한 설명, 청구범위 및 도면에 의해 보다 명확하게 된다.[0014] Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.
본 발명의 또 다른 양태에 따르면, 쌀가루 70-200중량부, 버터 5-80중량부, 달걀 5-70중량부, 당류 5-60중량부,우유 5-40중량부 및 베이킹파우다 0-10중량부를 포함하는 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물을 제공한다.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 saccharide, 5-40 parts by weight of milk, Wherein the composition for preparing rice cookie for gluten-free idle phase is provided.
[0016] 본 발명자들은 열량이 낮고 활성글루텐 및 글루텐으로 인한 질병 또는 질환으로부터 안전한 신규한 우상용 쌀쿠키 제조용 조성물을 개발하고자 예의 노력하였으며, 그 결과, 박력분의 첨가없이도 쌀가루, 버터, 달걀, 당류, 우유 및생크림을 최적의 비율로 혼합함으로써 박력분이 첨가된 쌀케이크와 동일한 부피를 가진 쌀케이크를 제조 할 수있으며, 관능성면에 있어서도 밀가루 케이크와 비교하여 우수한 맛을 가질 수 있음을 규명하였다.The present inventors have made intensive efforts to develop a composition for the production of a novel rice cookie for idols which is low in calories and safe from diseases or diseases caused by active gluten and gluten. As a result, it has been found that rice flour, butter, egg, It was found that rice cake having the same volume as the rice cake added with the pulverized powder can be produced by mixing milk and fresh cream at an optimum ratio and that it has an excellent taste as compared with the wheat cake even in the sensory aspect.
[0017] 밀가루를 원료로 하는 케이크류, 구움과자류와 쿠키류등과 같은 과자류는 밀가루 자체가 글루텐을 함유하고 있으므로 별 문제가 없으나, 쌀가루를 원료로 하는 경우에는 글루텐이 없으므로 쌀가루 특성상 상기 밀가루 케이크류 조성물의 원료와 그 배합비가 달라질 수 밖에 없고 제조공정 역시 밀가루제품 제조공정과 달라져야 한다.Cookies such as cakes, wheat flour, and cookies made from wheat flour have little problem because wheat flour itself contains gluten. However, when rice flour is used as a raw material, there is no gluten. Therefore, the wheat flour cake composition The raw material and the compounding ratio thereof must be changed and the manufacturing process must be different from the manufacturing process of the flour product.
[0018] 본 발명자들은 쌀가루 특성을 연구하여 쌀가루를 재료로 하는 쌀베이커리제품을 제조할 때 레시피를 과학적으로 접근하고 이를 확정한 다음, 다시 쌀베이커리제품의 제조공정을 식품가공학적으로 접근하여 실험하고 그 결과를 확정하였다.The present inventors studied the characteristics of rice flour and scientifically approached and confirmed the recipe when manufacturing a rice bakery product using rice flour as a raw material. Then, the manufacturing process of the rice bakery product was approached by a food engineering approach, The results were confirmed.
[0019] 본 발명자들이 쌀가루를 원료로 하는 베이커리제품을 완성하기 위하여 적절한 재료들의 선택, 그의 배합비 즉 레시피와 상기 재료 조성에 따른 공정 순서를 확정함에 있어서 특히 다음과 같은 점들이 밀가루제품과 비교하여 확인되었다.The inventors of the present invention have found that, in order to select suitable materials for the completion of the bakery product using rice flour as a raw material and to determine the mixing ratio thereof, that is, the recipe and the process sequence according to the material composition, .
[0020] 첫째, 쌀가루를 원료로 하는 쌀베이커리 제품의 제조에는 아밀로오스와 아밀로펙틴으로 구성된 전분함량이 약80%수준이므로 완전히 호화되기 위해서 물(H2O), 우유와 같은 액체 재료의 첨가량이 증가되어야 한다.[0020] First, the production of rice bakery products made from rice flour as a raw material requires about 80% of starch composed of amylose and amylopectin. Therefore, the amount of liquid materials such as water (H2O) and milk must be increased in order to be fully sweetened.
56[0021] 둘째, 쌀가루는 그 특성상 수분의 흡수 속도가 늦으므로 그 균일한 흡수를 위해 휴지시간을 길게 잡아야 한다.[56] Second, since the water absorption rate of rice flour is slow due to its nature, the downtime must be long for uniform absorption.
[0022] 셋째, 쌀가루는 그 특성상 및 밀가루보다 당도가 높을 뿐만 아니라, 전분함량이 약 80%수준이어서 물과 반죽할때 설탕이 균일하게 퍼지기가 어렵고 글루텐과 결합되지 않아 자유로운 상태로 뭉쳐 있을 수 있어 더 달게 느껴Third, rice flour has a higher sugar content than flour and has a starch content of about 80%. Therefore, it is difficult to uniformly spread the sugar when kneading with water, and it may be free and united with gluten. Feel more sweet
지며, 반죽성을 떨어뜨리므로 설탕, 물엿 등 당료첨가량을 20-50% 줄여야 한다.And the amount of sugar added such as sugar, syrup, etc. should be reduced by 20-50% since kneading property is lowered.
[0023] 넷째, 쌀가루는 글루텐과 같은 단백질이 없어 지방과 결합할 수 있는 물질이 적어 반죽물을 굽는 과정에서 지방이 녹아 유지될 수 있으므로, 동물성 지방인 버터의 첨가량을 줄여야 한다.[0023] Fourthly, since rice flour has no protein such as gluten, the fat can be retained in the process of baking the batter because of a substance capable of binding to the fat, so that the addition amount of animal fat butter should be reduced.
[0024] 본 발명을 표현하면서 사용하는 표현 “우상용 쌀쿠키 제조용 조성물”은 구성성분을 일정한 비율로 구성된 반죽물, 고형물 또는 분말제형을 의미한다. 예컨대, 최적의 특정비율로 구성성분이 혼합된 우상용 쌀쿠키 제조용 반죽물을 의미한다.[0024] The expression " composition for making a rice cookie for an idol state " used in the expression of the present invention means a kneaded product, a solid, or a powdered preparation in which constituent components are constituted at a certain ratio. For example, it means a kneaded product for producing an idolized rice cookie in which constituents are mixed at an optimum specific ratio.
공개특허 10-2011-0084824Patent Document No. 10-2011-0084824
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본 발명의 명세서에서 용어 “글루텐(gluten)”은 밀 또는 보리 등에 들어 [0025] 있는 천연 단백질의 혼합물을 의미하며, 밀가루 반죽을 부풀게 하는 끈끈한 물질로 밀가루에 물을 넣고 반죽하면 생긴다. 또한, 용어 “활성글루텐”이란 활성글루텐이란 밀단백질 중 글리아딘과 글루테닌이 서로 결합하여 생긴 단백질을 의미하며, 점성과 탄성이 풍부해서 발효시 배출되는 탄산가스를 보유하는 능력이 있어서 제품에 부피감을 준다.In the present specification, the term "gluten" refers to a mixture of natural proteins such as wheat or barley, which is a sticky substance that swells the dough and results from mixing the flour with water. The term " active gluten " refers to a protein formed by binding of glidene and glutenine in a wheat protein, and it is abundant in viscosity and elasticity, and has an ability to retain carbon dioxide released during fermentation. It gives a bulky feeling.
[0026] 본 발명의 조성물을 표현하면서 사용하는 용어 “글루텐 무첨가”는 글루텐을 전혀 포함하지 않는 것(0 중량%)을 의미하며, “무함량” 또는 “미함량”이라는 용어와 혼용되어 사용된다.The term " gluten-free " used in describing the composition of the present invention refers to one that does not contain any gluten (0 wt%) and is used in combination with the terms " no content " .
[0027] 본 발명은 글루텐을 전혀 함유하지 않는 우상용 쌀쿠키를 제조하는 이용되는 조성물로서, 인체에서 글루텐 섭취로 인한 소화불량, 알러지 및 셀리악병과 같은 질환 또는 질병을 유발시지 않는 효과를 발휘한다.[0027] The present invention is a composition used for producing an idol-type rice cookie containing no gluten at all, and exhibits an effect of not causing diseases or diseases such as indigestion due to ingestion of gluten in the human body, allergy and celiac disease .
[0028] 본 발명은 글루텐을 포함하고 있지 않는 쌀가루를 이용하는 것이 특징이다.[0028] The present invention is characterized by using rice flour containing no gluten.
[0029] 즉, 본 발명에서 이용하는 쌀가루는 종래 쌀제품에 이용되는 일반적인 쌀가루(고온 건조시킨)가 아닌, 수침ㆍ건조한 쌀을 제분한 후(제거) 저온 건조시킨 쌀가루 또는 수침한 쌀을 제분한 후 제분된 쌀가루를 저온 건조시킨쌀가루로서 열에 의한 손상으로부터 전분입자를 보호함으로써 글루텐을 포함하지 않더라도 다른 첨가 성분들과 균일하게 혼합할 수 있을 뿐 만 아니라 호화에 필요한 최적의 수분을 흡수하기 쉬운 쌀가루이다.That is, the rice flour used in the present invention is not a general rice flour (hot dried) used in conventional rice products, but rather a rice flour or water-soaked rice which has been milled and dried after milling (removing) It is a rice flour that is dried at low temperature for milled rice flour. It protects the starch particles from heat damage and thus can mix uniformly with other additives even if it does not contain gluten.
[0030] 본 발명의 바람직한 구현예에 따르면, 본 발명에서 이용하는 쌀가루는 2-15시간 수침시킨 후 5-35℃에서 저온 *81건조시킨 쌀을 제분한 쌀가루 또는 2-15시간 수침시킨 후 제분된 쌀가루를 5-35℃에서 저온 건조시킨 쌀가루이며, 보다 바람직하게는 2-15시간 수침시킨 후 5-35℃에서 저온 건조시킨 쌀을 제분한 쌀가루이다.According to a preferred embodiment of the present invention, the rice flour used in the present invention is prepared by soaking rice for 2 to 15 hours and then low temperature * 81 dried at 5-35 ° C., or rice flour milled for 2-15 hours, The rice flour is rice flour which is dried at 5-35 캜 at low temperature, more preferably rice flour milled for 2-15 hours and then dried at 5-35 캜.
[0031] 바람직하게는, 본 발명에서 이용하는 쌀가루로 제분하기 전에 쌀을 수침시키는 경우 수침시키는 시간은 3-12시간이며, 보다 바람직하게는 4-12시간이고, 보다 더 바람직하게는 6-10시간이고, 가장 바람직하게는 7-9시간이다.[0031] Preferably, when rice is soaked with rice flour used in the present invention, the water is soaked for 3-12 hours, more preferably 4-12 hours, even more preferably 6-10 hours And most preferably 7-9 hours.
[0032] 바람직하게는, 본 발명에서 이용하는 쌀 및 쌀가루를 저온 건조시키는 경우 온도는 10-34℃이며, 보다 바람직하게는 20-33℃이고, 보다 더 바람직하게는 25-32℃이며, 가장 바람직하게는 29-31 ℃이다.Preferably, when the rice and the rice flour used in the present invention are subjected to low-temperature drying, the temperature is 10-34 ° C, more preferably 20-33 ° C, even more preferably 25-32 ° C, It is 29-31 ℃.
[0033] 본 발명의 바람직한 구현예에 따르면, 본 발명에서 이용하는 쌀가루의 수분 함량은 5-20%이며, 보다 바람직하게는 7-18%이고, 보다 더 바람직하게는 9-16%이며, 가장 바람직하게는 11-14%이다.According to a preferred embodiment of the present invention, the moisture content of the rice flour used in the present invention is 5-20%, more preferably 7-18%, still more preferably 9-16% It is 11-14%.
[0034] 쌀가루 수분함량은 수분측량기(Precisa 310M, switzerland)를 사용하여 측정이 가능하다.[0034] The moisture content of the rice flour can be measured using a moisture meter (Precisa 310M, Switzerland).
[0035] 본 발명자들은 쌀가루로 베이커리제품을 제조할 때 쌀가루의 입경크기에 있어 입경크기가 작을수록 좋은 것이아니라, 물을 사용하여 반죽물을 성형한 후 휴지기간 동안 물의 퍼짐성이 가장 바람직한 입자크기를 선택하였다. 상기와 같은 특성을 고려할 때, 쌀가루의 입자크기는 쌀의 수침공정 및 건조 후 제분하여 120-160 메쉬(mesh) 체를 통과한 쌀가루가 우상용 쌀쿠키의 풍미, 조직감 및 부피에서 가장 바람직한 것을 확인하였다.[0035] The inventors of the present invention found that when the bakery product is manufactured using rice flour, the smaller the size of the particle size of the rice flour is, the better the better the particle size of the water spreading during the resting period . Considering the above characteristics, the particle size of the rice flour was found to be most desirable in the flavor, texture and volume of the rice cookie for idol-type rice cooked with 120-160 mesh sieved rice flour after the soaking process and drying Respectively.
[0036] 본 발명의 바람직한 구현예에 따르면, 본 발명이 이용하는 쌀가루의 크기는 50-200 ㎛이며, 보다 바람직하게는 60-150 ㎛이고, 가장 바람직하게는 70-130 ㎛이다.According to a preferred embodiment of the present invention, the size of the rice flour used in the present invention is 50-200 μm, more preferably 60-150 μm, and most preferably 70-130 μm.
[0037] 본 발명에서 이용하는 쌀가루는 아밀로스 함량이나 백미, 현미, 고미, 싸라기, 유색미, 발아미 등 쌀의 품종이나 도정도에 관계없이 사용할 수 있다.The rice flour used in the present invention can be used regardless of the type and degree of rice such as the content of amylose, white rice, brown rice, gummy rice, rice wine, colored rice, and balmy rice.
[0038] 본 발명의 바람직한 구현예에 따르면, 본 발명이 이용하는 쌀가루는 찹쌀, 멥쌀, 현미, 발아현미 및 흑미로부터이루어진 군으로부터 선택된 하나이상의 쌀가루이며, 보다 바람직하게는 찹쌀, 멥쌀 및 현미로부터 이루어진 군으로부터 선택된 하나 이상의 쌀가루이고, 보다 더 바람직하게는 멥쌀 또는 현미이며, 가장 바람직하게는 멥쌀이다.According to a preferred embodiment of the present invention, the rice flour used in the present invention is at least one rice flour selected from the group consisting of glutinous rice, rice flour, brown rice, germinated brown rice and black rice, more preferably rice flour consisting of glutinous rice, , More preferably rice or brown rice, and most preferably rice.
[0039] 본 발명의 조성물은 최적의 쌀가루 함량비를 포함으로써, 글루텐을 첨가하지 않더라도 다른 첨가 성분들과 균일하게 혼합할 수 있다.[0039] The composition of the present invention includes an optimal rice flour content ratio, and can be uniformly mixed with other additives without adding gluten.
[0040] 본 발명의 바람직한 구현예 따르면, 본 발명의 우상용 쌀쿠키 제조용 조성물에 포함된 쌀가루의 함량비는 80-150 중량부이며, 보다 바람직하게는 95-120 중량부이며, 가장 바람직하게는 95-105 중량부이다.According to a preferred embodiment of the present invention, the content ratio of the rice flour contained in the composition for preparing an upper-right rice cookie of the present invention is 80-150 parts by weight, more preferably 95-120 parts by weight, 95-105 parts by weight.
[0041] 본 발명의 조성물은 최소의 양의 버터 함량비를 포함으로써, 섭취시 열량이 낮고 동물성지방의 섭취로 인한 질환 또는 질병을 예방할 수 있는 건강웰빙 우상용 쌀쿠키를 제조할 수 있는 조성물이다.The composition of the present invention is a composition capable of producing a rice cookie for a health well-being idol, which contains a minimum amount of butter content ratio and is capable of preventing disease or disease caused by ingestion of animal fat with a low calorie intake .
[0042] 본 발명의 바람직한 구현예에 따르면, 본 발명의 우상용 쌀쿠키 제조용 조성물에 포함된 버터의 함량비는 버터 10-70중량부이며, 보다 바람직하게는 20-60중량부이고, 보다 더 바람직하게는 30-55중량부이며, 가장 바람직하게는 40-50중량부이다.[0042] According to a preferred embodiment of the present invention, the content of butter in the composition for preparing an upper right rice cookie of the present invention is 10-70 parts by weight, more preferably 20-60 parts by weight, Preferably 30 to 55 parts by weight, and most preferably 40 to 50 parts by weight.
본 발명의 조성물은 최적의 달걀 함량비를 포함으로써, 다른 첨가 [0043] 성분들과 균일하게 혼합할 수 있다.The composition of the present invention can be uniformly mixed with other ingredients, including optimal egg content ratios.
[0044] 본 발명의 바람직한 구현예 따르면, 본 발명의 우상용 쌀쿠키 제조용 조성물에 포함된 달걀의 함량비는 10-60중량부,116보다 바람직하게는 20-50중량부, 보다 더 바람직하게는 30-45중량부, 가장 바람직하게는 35-40중량부이다.[0044] According to a preferred embodiment of the present invention, the content of eggs in the composition for preparing a rice cookie for idol is 10-60 parts by weight, more preferably 20-50 parts by weight, 30 to 45 parts by weight, and most preferably 35 to 40 parts by weight.
[0045] 본 발명에서 이용하는 당류는 식품 제조에 이용될 수 있는 단맛을 나타내는 물질 또는 성분이라면 제한없이 이용이 가능하다.The saccharide used in the present invention can be used without limitation as long as it is a substance or ingredient showing a sweet taste which can be used for food production.
[0046] 본 발명의 바람직한 구현예에 따르면, 본 발명이 이용하는 당류는 꿀, 설탕, 과당, 포도당, 물엿, 유당,솔비톨, 말티톨, 락티톨, 이소말트 및 자일리톨로 이루어진 군으로부터 선택된 하나 이상의 당류이며, 보다 바According to a preferred embodiment of the present invention, the saccharide used in the present invention is at least one saccharide selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol ,
람직하게는 꿀, 설탕, 과당, 포도당, 물엿, 유당, 솔비톨 및 자일리톨로 이루어진 군으로부터 선택된 하나 이상의 당류이고, 보다 더 바람직하게는 꿀, 설탕, 포도당, 물엿 및 유당으로 이루어진 군으로부터 선택된 하나 이상의 당류이며, 가장 바람직하게는 설탕 또는 물엿이다.Preferably at least one saccharide selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol and xylitol, and more preferably at least one saccharide selected from the group consisting of honey, sugar, glucose, And most preferably sugar or starch syrup.
[0047] 또한, 본 발명의 조성물은 최소의 당분을 포함함으로써, 제조비용 절감 뿐 만 아니라 과량의 당섭취로 인한 질환 및 질병을 예방할 수 있는 효과를 발휘한다.In addition, the composition of the present invention has the effect of preventing diseases and diseases due to excessive sugar ingestion as well as reducing the manufacturing cost by including a minimum amount of sugar.
[0048] 본 발명의 바람직한 구현예에 따르면, 본 발명 우상용 쌀쿠키 제조용 조성물에 포함된 당류의 함량비는 10-50중량부이며, 보다 바람직하게는 15-40중량부이고, 보다 더 바람직하게는 20-35중량부이며, 가장 바람직하게는 25-30중량부이다.According to a preferred embodiment of the present invention, the content ratio of the saccharide contained in the composition for preparing an instant rice cookie of the present invention is 10-50 parts by weight, more preferably 15-40 parts by weight, Is 20 to 35 parts by weight, and most preferably 25 to 30 parts by weight.
[0049] 본 발명은 반죽의 되기를 조절하기 위하여 최적의 양의 우유를 포함한다.[0049] The present invention includes an optimal amount of milk to control the formation of dough.
[0050] 본 발명의 바람직한 구현예에 따르면, 본 발명 우상용 쌀쿠키 제조용 조성물에 포함된 우유의 함량비는8-30중량부이며, 보다 바람직하게는 10-20중량부이고, 보다 더 바람직하게는 10-15중량부이며, 가장 바람직하게는 12-14중량부이다.According to a preferred embodiment of the present invention, the content of milk in the composition for preparing an instant rice cookie of the present invention is 8 to 30 parts by weight, more preferably 10 to 20 parts by weight, Is 10-15 parts by weight, and most preferably 12-14 parts by weight.
[0051] 본 발명은 우상용 쌀쿠키의 부드러운 질감 및 맛을 발휘하기 위하여 최적의 양의 생크림을 포함한다.[0051] The present invention includes an optimum amount of fresh cream to exhibit the smooth texture and flavor of the rice cookie for idol.
[0052] 본 발명의 바람직한 구현예에 따르면, 본 발명 우상용 쌀쿠키 제조용 조성물에 포함된 생크림의 함량비는 1-12중량부이며, 보다 바람직하게는 2-10중량부이고, 보다 더 바람직하게는 3-8중량부이며, 가장 바람직하게는 4-6중량부이다.According to a preferred embodiment of the present invention, the content ratio of fresh cream contained in the composition for preparing an instant rice cookie of the present invention is 1-12 parts by weight, more preferably 2-10 parts by weight, Is 3-8 parts by weight, and most preferably 4-6 parts by weight.
[0053] 본 발명은 스틱쿠키, 초코스틱쿠키, 쌀전병 또는 쌀만주와 같은 다양한 종류의 쿠키류를 제조하는 주재료로 이용될 수 있으며, 상기와 같은 다양한 종류의 우상용 쌀쿠키류를 제조하기 위하여 당업계에 알려진 첨가물을 추가적으로포함할 수 있다.The present invention can be used as a main material for producing various types of cookies such as stick cookies, chocolate stick cookies, rice crackers or rice manju. In order to produce various kinds of the above-mentioned idle rice cookies, Lt; RTI ID = 0.0 > additive < / RTI >
[0054] 본 발명의 바람직한 구현예에 따르면, 본 발명에서의 우상용 쌀쿠키는 스틱쿠키, 초코스틱쿠키, 유자 쉘쿠키, 댓잎쌀쿠키, 고구마 모자이크 우상용 쌀쿠키, 시나몬 우상용 쌀쿠키, 쌀마블쿠키, 티라미수 우상용 쌀쿠키, 쌀호두쿠키, 크랜베리 우상용 쌀쿠키, 댓잎 죽순튀일, 쌀전병 또는 쌀만주를 포함한다.According to a preferred embodiment of the present invention, the rice cookies for idol images according to the present invention include stick cookies, chocolate stick cookies, citron shell cookies, goby rice cookies, sweet potato mosaic rice cookies for idol, rice cookies for cinnamon idol, rice Marble cookies, tiramisu idol rice cookies, rice walnut cookies, cranberry idol rice cookies, bamboo shoots, rice crackers or rice manju.
[0055] 본 발명의 이용하여 쿠키를 제조하는 경우 아몬드분말을 추가적으로 포함할 수 있다.[0055] When cookies are prepared using the present invention, almond powder may be additionally included.
[0056] 본 발명의 바람직한 구현예에 따르면, 본 발명에서의 조성물은 1-30중량부 아몬드분말을 추가적으로 포함하며,보다 바람직하게는 3-20중량부 아몬드분말을 추가적으로 포함하고, 보다 더 바람직하게는 5-10중량부 아몬드분말을 추가적으로 포함하며, 가장 바람직하게는 7-9중량부 아몬드분말을 추가적으로 포함한다.According to a preferred embodiment of the present invention, the composition of the present invention additionally contains 1 to 30 parts by weight of almond powder, more preferably 3 to 20 parts by weight of almond powder, Further comprises 5-10 parts by weight of the almond powder, most preferably 7-9 parts by weight of the almond powder.
[0057] 본 발명의 다른 양태에 따르면, 쌀가루 70-200중량부, 버터 5-80중량부, 달걀 5-70중량부, 당류 5-60중량부, 우유 5-40중량부 및 생크림 0.5-15중량부를 포함하는 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키를 제공한다.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 saccharide, 5-40 parts by weight of milk, The present invention provides a rice cookie for an idle rice with no added gluten.
*149[0058] 본 발명은 상기 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물을 이용하여 제조된 우상용 쌀쿠키이므로, 이 둘 사이에 공통된 내용은 본 명세서의 과도한 복잡성을 피하기 위하여, 그 기재를 생략한다.The present invention is an idol-type rice cookie produced by using the above-described composition for preparing rice cookies for gluten-free right-top phase, so that the description common to both of them is omitted in order to avoid the excessive complexity of the present specification.
[0059] 본 발명의 또 다른 양태에 따르면, 본 발명은 다음 단계를 포함하는 글루텐 무첨가 우상용 쌀쿠키 제조방법을 제공한다:[0059] According to another aspect of the present invention, there is provided a method for manufacturing a rice cookie for gluten-free idol phase comprising the steps of:
공개특허 10-2011-0084824Patent Document No. 10-2011-0084824
- 8 -- 8 -
(a) 버터 5-80중량부 및 당류 5-60중량부를 [0060] 혼합하여 크림화시키는 단계;(a) 5-80 parts by weight of butter and 5-60 parts by weight of saccharide by mixing and creaming;
[0061] (b) 상기 크림화된 혼합물에 쌀가루 70-200중량부, 달걀 5-70중량부, 우유 5-40중량부 및 생크림 0.5-15중량부를 혼합하여 반죽하는 단계;(B) mixing and kneading 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 with the creamed mixture;
[0062] (c) 상기 단계 (b)에 의하여 반죽된 혼합 반죽물에 120-220℃ 열로 가열하여 글루텐 무첨가 우상용 쌀쿠키를 제조하는단계.(C) heating the kneaded kneaded product obtained by the step (b) to 120-220 ° C heat to prepare an idle rice cookie with no added gluten.
[0063] 본 발명에서 단계 (b)는 단계 (a)에 의하여 크림화시킨 버터 및 당류를 포함하는 혼합물에 쌀가루와 달걀을 첨가한 후 가볍게 혼합하여 반죽 혼합물을 제조한다.In step (b) of the present invention, rice flour and egg are added to the mixture containing the butter and the saccharified cream by the step (a), followed by mixing lightly to prepare a dough mixture.
[0064] 제조된 반죽 혼합물에 5-40중량부 우유를 첨가하여 되기를 조절한 후 생크림을 첨가하여 최종 반죽 혼합물을 완성시킨다.5-40 parts by weight of milk is added to the dough mixture, and then the cream is added to complete the final dough mixture.
[0065] 본 발명의 바람직한 구현예에 따르면, 본 발명에서 상기 단계 (b)는 쌀가루가 혼합물을 균일하게 흡수할 수 있도록 단계 (a)에 의하여 제조된 반죽 혼합물에 쌀가루를 혼합시킨 후 15-30℃에서 5-50분 휴지시키는 단계를 추가적으로 포함한다.According to a preferred embodiment of the present invention, the step (b) in the present invention is a method in which the rice flour is mixed with the dough mixture prepared by the step (a) so that the rice flour can uniformly absorb the mixture, Lt; 0 > C for 5 to 50 minutes.
[0066] 보다 바람직하게는, 본 발명에서 상기 단계 (b)는 쌀가루가 혼합물을 균일하게 흡수할 수 있도록 단계 (a)에 의하여 제조된 반북 혼합물에 쌀가루를 혼합시킨 후 15-30℃에서 10-30분 휴지시키는 단계, 보다 더 바람직하게는 단계 (a)에 의하여 제조된 반북 혼합물에 쌀가루를 혼합시킨 후 15-30℃에서 15-25분 휴지시키는 단계, 가장 바람직하게는15-30℃에서 18-22분 휴지시키는 단계를 추가적으로 포함한다.More preferably, in the present invention, the step (b) is a step of mixing the rice flour into the antifungal mixture prepared by the step (a) so that the rice flour can uniformly absorb the mixture, 30 min. More preferably, the rice flour is mixed with the antifungal mixture prepared by step (a) and then the mixture is allowed to stand at 15-30 DEG C for 15-25 minutes, most preferably at 15-30 DEG C for 18 -22 minutes.
[0067] 본 발명에서의 단계 (c)는 단계 (b)에 의하여 형성 또는 제조된 최종 반죽물(즉, 달걀, 당류, 식염, 쌀가루, 곡물발효주 및 식물성 식용유가 포함된 반죽물)을 미리 120-220℃로 예열시킨 오븐에 10-20분 동안 실시된다.The step (c) of the present invention is a method in which the final dough (ie, egg, saccharide, salt, rice flour, kneaded product containing grain fermentation oil and vegetable oil) formed or produced by step (b) It is carried out in an oven preheated to -220 ° C for 10-20 minutes.
[0068] 본 발명의 바람직한 구현예에 따르면, 본 발명에서 단계 (c)에서의 가열 온도는 130-190℃이며, 보다 바람직하게는 150-180℃이다.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 150-180 ° C.
[0069] 또한, 본 발명에서 단계 (c)에서의 혼합 반죽물에 열을 가하는 단계는 혼합 반죽물을 기준으로 위와 아래를 다른 온도로 가열하여 실시되는 것이 바람직하다.Also, in the present invention, it is preferable that the step of applying heat to the mixed dough in step (c) is performed by heating the upper dice and the lower dice at different temperatures based on the dough mixture.
[0070] 본 발명의 바람직한 구현예에 따르면, 본 발명에서 단계 (c)에서의 혼합 반죽물에 열을 가하는 단계는 혼합 반죽물에 있어서 위의 가열 온도를 150-210℃로 하고 아래의 가열 온도를 100-200℃로 하여 실시되며, 보다 바람직하게는 위의 가열 온도를 165-205℃로 하고 아래의 가열 온도를 130-190℃로 하여 실시되고, 보다 더 바람직하게는 위의 가열 온도를 180-200℃로 하고 아래의 가열 온도를 150-180℃로 하여 실시되며, 가장 바람직하게는 위의 가열 온도를 185-195℃로 하고 아래의 가열 온도를 160-170℃로 하여 실시된다.According to a preferred embodiment of the present invention, in the step (c) of the present invention, the step of applying heat to the kneaded batter is performed by heating the mixture at a temperature of 150-210 ° C., More preferably, the heating temperature is 165 to 205 DEG C and the heating temperature is 130 to 190 DEG C, and more preferably, the heating temperature is 180 DEG C -200 deg. C and the following heating temperature is 150-180 deg. C, and most preferably, the above heating temperature is 185-195 deg. C and the lower heating temperature is 160-170 deg.
[0071] 본 발명은 상기 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물을 제조하는 방법과 동일한 제조 방법을 포함하고 제조된 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물에 열을 가하여 우상용 쌀쿠키를 제조하는 방법임으로, 이 둘 사이에 공통된 내용은 본 명세서의 과도한 복잡성을 피하기 위하여, 그 기재를 생략한다.The present invention is a method for producing an idol-type rice cookie by applying heat to a composition for preparing an idolized rice cookie having no gluten, which comprises the same manufacturing method as that for preparing the composition for preparing an idolized rice cookie for gluten, The description common to both is omitted in order to avoid the excessive complexity of the present specification.
[0072] 본 발명의 특징 및 이점을 요약하면 다음과 같다:[0072] The features and advantages of the present invention are summarized as follows:
[0073] (ⅰ) 본 발명은 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물, 우상용 쌀쿠키 및 이의 제조방법을 제공한다.(I) The present invention provides a composition for preparing an idolized rice cookie with no added gluten, an idolized rice cookie, and a method for producing the same.
[0074] (ⅱ) 본 발명은 밀가루쿠키에 비하여 관능효과가 우수할 뿐 아니라, 설탕 등 당료물질과 지방의 첨가량을 줄일수가 있으므로 식품영양학적인 면에서도 웰빙건강대용 다이어트 쿠키로 우수한 효과를 발휘한다.(Ii) The present invention is not only superior in sensory effect to wheat flour cookies, but also can reduce the addition amount of sugar and other sugar materials and fats, thereby exerting an excellent effect as a dietary cookie for a well-being health substitute in terms of food and nutrition.
[0075] (ⅲ) 또한, 본 발명은 밀을 포함하고 있지 않으므로 밀알러지를 발생시키지 않을 뿐 만 아니라 서양의 셀리악병 환자나 아토피 환자에게 글루텐 무첨가식품으로 매우 유리하므로 웰빙 건강 식품산업 및 농산 가공식품 산업에 매우 유용하게 이용될 수 있다.(Iii) In addition, since the present invention does not include wheat, it not only does not cause wheat allergy, but is also very useful as a gluten-free food for patients suffering from western celiac disease or atopic patients, And can be very usefully used in industries.
도 1은 본 발명에 따라 제조된 쌀 초코 [0076] 스틱쿠키를 나타내는 이미지이다.
도 2a 내지 도 2n는 본 발명의 기본조성물을 기초로 하여 제조된 백미유자 쉘쿠키, 댓잎 우상용 쌀쿠키, 백미스틱쿠키, 모자이크 우상용 쌀쿠키, 시나몬 우상용 쌀쿠키, 쌀마블 쿠키, (별)모양쿠키, 티라미수 백미쿠키, 쌀호두 쿠키, 크랜베리 백미쿠키, 댓잎죽순튀일, 현미전병, 깨전병 및 백미만주를 각각 나타내는 이미지이다.1 is an image showing a rice cooker stick cookie manufactured according to the present invention.
Figs. 2A to 2N are graphs showing the results of a comparison between the white rice husk shell cookies prepared according to the basic composition of the present invention, the rice cookies for the petals, the white rice stick cookies, the mosaic idol rice cookies, the cinnamon idol rice cookies, ) Shape cookies, tiramisu cookies, rice walnut cookies, cranberry cookies, bamboo shoots, brown rice crackers, sesame crackers, and white rice manju.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
[0078] 실시예[0078] Examples
[0079] 본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 “%“는 별도의 언급이 없는 경우, 고체/고체는 (중량/중량) %, 고체/액체는 (중량/부피) %, 그리고 액체/액체는 (부피/부피) %이다.Throughout this specification, "%" used to denote the concentration of a specific substance refers to solid / solid (weight / weight), solid / liquid (weight / volume) %, And liquid / liquid is (volume / volume)%.
[0080] 실시예 1: 쌀 초코스틱 쿠키 제조(1 x 10 cm 80개 분량)Example 1 Preparation of Rice Chocolate Cookies (1 x 10 cm 80 pieces) [0080]
[0081] 다음과 같은 방법으로 우상용 쌀쿠키를 제조하였다.The rice cookie for idol was prepared in the following manner.
[0082] 버터 150 g을 믹싱기에 넣어 부드럽게 풀어준 다음 설탕 100 g을 넣고 거품기로 균일하게 크림화하였다. 그다음, 달걀 120 g을 넣어 혼합한 다음 체질한 400 g 쌀가루와 30 g 아몬드분말, 코코아 24 g을 넣고 가볍게 혼합하여 전체 반죽을 완성시켰다.[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. Next, add 120 g of egg, mix 400 g of rice syrup, 30 g of almond powder and 24 g of cocoa and mix lightly to complete the dough.
[0083] 전체 반죽물에 50 g 우유를 넣으면서 반죽의 되기를 조절하고 생크림 20 g을 넣어 두께 1 cm 크기로 일정하게밀어 펴서 냉동실에 넣어 보관하고, 냉동고에서 냉동반죽의 겉면에 흰자와 설탕을 도포하고 가로 x 세로=1 cm x 10 cm로 재단하여 팬닝한 다음 미리 예열된 오븐에서 윗불 190℃, 아랫불 165℃에서 15분간 구워 쌀 스틱쿠키를제조하였다(도 1). 구운 쿠키들은 4시간 정도 실온에서 냉각하여 상품화할 수 있으며 관능검사의 공시재료로사용하였으며, 밀가루쿠키는 하기 표 1에 성분 함량으로 제조하였다.[0083] Add 50 g milk to the whole dough, adjust the dough, add 20 g of fresh cream, push it constantly to a thickness of 1 cm, store it in the freezer, and apply whitener and sugar on the surface of the dough frozen in the freezer And then baked in a preheated oven at a temperature of 190 DEG C and a temperature of 165 DEG C for 15 minutes to prepare a rice stick cookie (Fig. 1). The baked cookies were cooled at room temperature for about 4 hours to be commercialized and used as a test material for the sensory test. The flour cookies were prepared with the ingredients shown in Table 1 below.
표 1Table 1
210[0084] 성분 배합비(g) 비교예1(밀가루쿠키)210 Composition ratio (g) Comparative Example 1 (wheat flour cookie)
쌀가루 400 0Rice flour 400 0
박력분 0 400Power 400 0 400
버터 150 280Butter 150 280
달걀 120 120Eggs 120 120
설탕 100 200Sugar 100 200
우유 60 0Milk 60 0
아몬드분말 30 0Almond powder 30 0
코코아 20 20Cocoa 20 20
바닐라향 0 2Vanilla Fragrance 0 2
소금 0 4Salt 0 4
생크림 20 0Fresh cream 20 0
계 900 1026System 900 1026
[0085] 비교예 1: 글루텐 무첨가 우상용 쌀쿠키와 밀가루쿠키의 관능평가Comparative Example 1: Sensory evaluation of rice cookie and wheat flour cookie for idol-free gluten
[0086] 상기 실시예 1의 우상용 쌀쿠키 제조용 조성물을 사용하여 동일한 방법에 따라 제조된 우상용 쌀쿠키와 비교예 1의 밀가루쿠키 제품과 향, 조직, 풍미 및 부피 등 이화학적 성질을 무작위로 추출한 관능검사요원 10명을 통하여 평가하였다.[0086] Using the above-described composition for preparing an upper-right rice cookie of Example 1, the rice cookies for idol-type rice cookies produced according to the same method as those of Comparative Example 1, and the flour, texture, The extracts were evaluated by 10 sensory test workers.
[0087] 그 결과, 상기 실시예 1의 우상용 쌀쿠키 제조용 조성물을 사용하여 동일한 방법에 따라 제조된 우상용 쌀쿠키가 비교예1로 제조한 밀가루 구움과자 제품에 비하여 향, 조직 및 맛에 있어서 현저히 우수한 효과를 나타내었고 부피(비용적)에는 별반 차이가 없었다(표 2).As a result, compared with the wheat flour baked confectionery product prepared in Comparative Example 1, the rice cookie for the idol state produced by the same method using the composition for preparing an upper-side rice cookie of Example 1 was superior in flavor, texture and taste And showed no significant difference in volume (cost) (Table 2).
Claims (1)
쌀가루 70-200중량부, 버터 5-80중량부, 달걀 5-70중량부, 당류 5-60중량부, 우유 5-40중량부 및 생크림 0.5-15중량부를 포함하는 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물.
청구항 2
제 1 항에 있어서, 상기 쌀가루는 2-15시간 수침시킨 후 5-35℃에서 저온 건조시킨 쌀을 제분한 쌀가루 또는 2-15시간 수침시킨 후 제분된 쌀가루를 5-35℃에서 저온 건조시킨 쌀가루인 것을 특징으로 하는 글루텐 무첨가 쌀쿠키 제조용 조성물.
청구항 3
제 1 항에 있어서, 상기 쌀가루의 수분 함량은 5-20%인 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물.
청구항 4
제 1 항에 있어서, 상기 쌀가루는 50-200 ㎛의 크기를 가지는 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조용
조성물.
청구항 5
제 1 항에 있어서, 상기 쌀가루는 찹쌀, 멥쌀, 현미, 발아현미 및 흑미로부터 이루어진 군으로부터 선택된 하나이상의 쌀가루인 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물.
청구항 6
제 1 항에 있어서, 상기 당류는 꿀, 설탕, 과당, 포도당, 물엿, 유당, 솔비톨, 말티톨, 락티톨, 이소말트 및 자일리톨로 이루어진 군으로부터 선택된 하나 이상의 당류인 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물.
청구항 7
제 1 항에 있어서, 상기 우상용 쌀쿠키는 스틱쿠키, 초코스틱쿠키, 유자 쉘쿠키, 댓잎우상용 쌀쿠키, 고구마 모자이크 우상용 쌀쿠키,시나몬 우상용 쌀쿠키, 쌀마블쿠키, 티라미수 우상용 쌀쿠키, 쌀호두쿠키, 크랜베리 우상용 쌀쿠키, 댓잎 죽순튀일, 쌀전병 또는 쌀만주인 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조용 조성물.
청구항 8
쌀가루 70-200중량부, 버터 5-80중량부, 달걀 5-70중량부, 당류 5-60중량부, 우유 5-40중량부 및 생크림 0.5-15
중량부를 포함하는 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키.
공개특허 10-2011-0084824
- 3 -
청구항 9
제 8 항에 있어서, 상기 우상용 쌀쿠키는 스틱쿠키, 초코스틱쿠키, 유자 쉘쿠키, 댓잎우상용 쌀쿠키, 고구마 모자이크 우상용 쌀쿠키,시나몬 우상용 쌀쿠키, 쌀마블쿠키, 티라미수 우상용 쌀쿠키, 쌀호두쿠키, 크랜베리 우상용 쌀쿠키, 댓잎 죽순튀일, 쌀전병 또는 쌀만주인 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키.
청구항 10
다음 단계를 포함하는 글루텐 무첨가 우상용 쌀쿠키 제조방법:
(a) 버터 5-80중량부 및 당류 5-60중량부를 혼합하여 크림화시키는 단계;
(b) 상기 크림화된 혼합물에 쌀가루 70-200중량부, 달걀 5-70중량부, 우유 5-40중량부 및 생크림 0.5-15중량부를 혼합하여 반죽하는 단계;
(c) 상기 단계 (b)에 의하여 반죽된 혼합 반죽물에 120-220℃ 열로 가열하여 글루텐 무첨가 우상용 쌀쿠키를 제조하는단계.
청구항 11
제 10 항에 있어서, 상기 단계 (a)에서 당류는 설탕, 과당, 포도당, 물엿, 유당, 솔비톨, 말티톨, 락티톨, 이소말트 및 자일리톨로부터 이루어진 군으로부터 선택된 하나 이상의 당류인 것을 특징으로 하는 글루텐 무첨가 쌀쿠키 제조방법.
청구항 12
제 10 항에 있어서, 상기 쌀가루는 2-15시간 수침시킨 후 5-35℃에서 저온 건조시킨 쌀을 제분한 쌀가루 또는2-15시간 수침시킨 후 제분된 쌀가루를 5-35℃에서 저온 건조시킨 쌀가루인 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조방법.
청구항 13
제 10 항에 있어서, 상기 쌀가루의 수분 함량은 5-20%인 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조방법.
청구항 14
제 10 항에 있어서, 상기 단계 (b)에서 쌀가루는 50-200 ㎛의 크기를 가지는 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조방법.
청구항 15
제 10 항에 있어서, 상기 단계 (b)에서 쌀가루는 찹쌀, 멥쌀, 현미, 발아현미 및 흑미로부터 이루어진 군으로부터 선택된 하나 이상의 쌀가루인 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조방법.
청구항 16
제 10 항에 있어서, 상기 단계 (b)는 15-30℃에서 5-50분 동안 휴지시키는 단계를 추가적으로 포함하는 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조방법.
공개특허 10-2011-0084824
- 4 -
청구항 17
제 10 항에 있어서, 상기 우상용 쌀쿠키는 스틱쿠키, 초코스틱쿠키, 유자 쉘쿠키, 댓잎우상용 쌀쿠키, 고구마 모자이크 우상용 쌀쿠키, 시나몬 우상용 쌀쿠키, 쌀마블쿠키, 티라미수 우상용 쌀쿠키, 쌀호두쿠키, 크랜베리 우상용 쌀쿠키, 댓잎 죽순튀일, 쌀전병
또는 쌀만주인 것을 특징으로 하는 글루텐 무첨가 우상용 쌀쿠키 제조방법.
Claim 1
, Glutinous rice flour (70-200 parts by weight), butter (5-80 parts by weight), egg (5-70 parts), sugar (5-60 parts), milk (5-40 parts) Composition for making rice cookie.
Claim 2
The method of claim 1, wherein the rice flour is rice flour milled for 2-15 hours and then low temperature dried at 5-35 ° C, or rice flour milled for 2-15 hours, By weight based on the total weight of the composition.
Claim 3
The composition of claim 1, wherein the moisture content of the rice flour is 5-20%.
Claim 4
2. The method of claim 1, wherein the rice flour has a size of 50-200 mu m.
Composition.
Claim 5
The composition of claim 1, wherein the rice flour is at least one rice flour selected from the group consisting of glutinous rice, rice, brown rice, germinated brown rice and black rice.
Claim 6
The method according to claim 1, wherein the saccharide is at least one saccharide selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol. Composition for making cookies.
Claim 7
The rice cookie according to claim 1, wherein the rice cookie for idol is selected from the group consisting of stick cookies, chocolate stick cookies, citron shell cookies, rice cookies for big-leaf idols, rice cookies for sweet potato mosaic idols, rice cookies for cinnamon idols, rice marble cookies, A composition for preparing a rice cookie for gluten-free starch characterized by a cookie, a rice walnut cookie, a rice cookie for cranberry idol, a bamboo shoot bamboo shark, rice crackers or rice manju.
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 glutinous rice starch.
Patent Document No. 10-2011-0084824
- 3 -
Claim 9
9. The method according to claim 8, wherein the rice cookie for idol is selected from the group consisting of stick cookies, chocolate stick cookies, citron shell cookies, rice cookies for big-leaf idols, rice cookies for sweet potato mosaic idols, rice cookies for cinnamon idols, rice marble cookies, Rice cookie for gluten-free idol, characterized by cookies, rice walnut cookies, cranberry idol rice cookies, bamboo shoots bamboo shoots, rice crackers or rice manju.
Claim 10
Method of Making Rice Cookie for Gluten-Free Idol Image Containing the Following Step:
(a) 5-80 parts by weight of butter and 5-60 parts by weight of sugar,
(b) mixing 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 with the creamed mixture and kneading;
(c) heating the kneaded batter to kneaded in the step (b) at 120-220 占 폚 to prepare an idle rice cookie with no gluten.
Claim 11
The method according to claim 10, wherein the saccharide in step (a) is at least one saccharide selected from the group consisting of sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol. How to make rice cookies.
Claim 12
[10] The method of claim 10, wherein the rice flour is rice flour milled for 2-15 hours and then dried at 5-35 [deg.] C, or rice flour milled for 2-15 hours, Wherein the gluten-free rice cookie for gluten-free food is prepared.
Claim 13
11. The method of claim 10, wherein the moisture content of the rice flour is 5-20%.
Claim 14
[10] The method according to claim 10, wherein the rice flour in step (b) has a size of 50-200 mu m.
Claim 15
[10] The method according to claim 10, wherein the rice flour in step (b) is at least one rice flour selected from the group consisting of glutinous rice, rice, brown rice, germinated brown rice and black rice.
Claim 16
[10] The method of claim 10, wherein the step (b) further comprises dormanting at 15-30 DEG C for 5-50 minutes.
Patent Document No. 10-2011-0084824
- 4 -
Claim 17
[Claim 11] The method of claim 10, wherein the rice cookie for idol is selected from the group consisting of a stick cookie, a chocolate stick cookie, a citron shell cookie, a rice cookie for an idol image, a rice cookie for a sweet potato mosaic idol, a rice cookie for a cinnamon idol, Cookies, rice walnut cookies, cranberry idol rice cookies, bamboo shoots, rice crackers
Or glutinous rice. ≪ RTI ID = 0.0 > 8. < / RTI >
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616207A (en) * | 2017-10-26 | 2018-01-23 | 广东琪昌食品有限公司 | A kind of black five cereals nutrient biscuit and its processing method |
| CN107712001A (en) * | 2017-10-26 | 2018-02-23 | 广东琪昌食品有限公司 | A kind of black rice soda cracker and its processing method |
| CN107712000A (en) * | 2017-10-26 | 2018-02-23 | 广东琪昌食品有限公司 | One kind germination black rice biscuit and its processing method |
-
2013
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616207A (en) * | 2017-10-26 | 2018-01-23 | 广东琪昌食品有限公司 | A kind of black five cereals nutrient biscuit and its processing method |
| CN107712001A (en) * | 2017-10-26 | 2018-02-23 | 广东琪昌食品有限公司 | A kind of black rice soda cracker and its processing method |
| CN107712000A (en) * | 2017-10-26 | 2018-02-23 | 广东琪昌食品有限公司 | One kind germination black rice biscuit and its processing method |
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