KR20150125852A - confectionery manufacturing method prepared from rice - Google Patents

Abstract

The present invention relates to a manufacturing method of rice confectionery. More specifically, the present invention comprises: a soaking step (A) for soaking white rice, beans, and black sesame to absorb moisture; a dehydration step (B) for dehydrating the moisture-absorbed white rice, beans, and black sesame; a pulverizing step (C) for pulverizing the dehydrated white rice, beans, and black sesame; a first kneading step (D) for kneading 68-73.7 wt% of pulverized white rice powder, 18-22 wt% of pulverized bean powder, 2-4 wt% of pulverized black sesame, 0.5-1 wt% of salt, and 4-6 wt% of sugar; a second kneading step (E) for re-kneading the paste; a steaming step (F) for steaming the re-kneaded paste at the temperatures of 90-100°C; a molding step (G) for molding the steamed product; a low-temperature drying step (H) for drying the molded product at low temperatures; a cutting step (I) for cutting the dried product performed with the low-temperature drying; a heat drying step (J) for heat-drying the cut product; and a roasting step (K) for roasting the heat-dried product performed with the heat-drying by direct flame. According to the present invention, the manufacturing method is capable of increasing the nutritional value by containing beans and sesame with white rice.

Description

[0001] The present invention relates to a rice confectionery manufacturing method,

The present invention relates to a method for producing rice confectionery, and more particularly, to a method for producing rice confectionery, which comprises soybean and sesame seeds to increase nutrition, and at the same time, to produce rice cake with good texture and savoryness.

In general, sweets are made using flour.

In recent years, research and manufacture of rice confectionery having rice as the main raw material have been actively carried out in consideration of consumption and nutritional aspects of rice.

Unlike wheat flour, rice flour is made from rice flour as a main raw material by steam treatment to produce rice cake, which is then shaped into a desired cake shape, dried, and then fried (Korean Patent Laid-Open Publication No. 2005 -0091130).

However, when rice confectionery is manufactured by the frying method, the rate of occurrence of bad odor due to the rancidity of the fat during the distribution process is high and the texture of the rice is harder than that of the ordinary flour confection, In fact.

Therefore, a method of producing rice confectionery by puffing to produce rice confectionery which is refined but has a better texture than that of the rice confectionery has been used (Korean Patent Publication No. 2007-0119886 and Korean Patent No. 10-0701596).

 Generally, the rice pudding method is an extrusion molding method in which rice flour is mixed with starch and mixed with starch, and the mixture is extruded and discharged by being extruded while being heated by a separate heat. The rice is heated at high temperature and high pressure, A heat pressure system (Korean Patent Laid-Open Publication No. 2007-0119886) is used in which rice is purged by pressure difference.

However, in the case of the extrusion molding method, since rice contains amylopectin in a high content, it is impossible to puff using only 100% of rice flour, and it must be pumped through mixing with starch etc. Therefore, It is difficult due to its nature.

In addition, puffing by the extrusion molding method causes rice to be subjected to a high temperature of about 280 DEG C for at least 10 minutes, so that the nutrients contained in the rice itself are destroyed by heat, which is not desirable from a nutritional point of view.

On the other hand, puffing of rice by the heat pressure method is a puffing method due to the pressure difference between the inside and the outside of the apparatus after heating the grain at a high temperature, so that the starch inside the rice is insufficient in the gliding time which can cause sufficient luxation.

Therefore, the rice puffer snack produced by the heat pressure method has a problem of high brittleness which represents the chewing characteristics, and the texture is very hard so that it can not meet the preference of the consumer who is familiar with soft and sweet confectionery .

Korean Patent No. 10-0701596 Korean Patent Publication No. 10-2007-0119886

The object of the present invention is to solve the conventional problems, and it is an object of the present invention to provide rice rice which can produce rice cake with good texture and good digestion without damaging rich nutrients of rice, And to provide a method for manufacturing a cake.

The method of manufacturing rice confection according to the present invention comprises: an immersion step (A) of immersing rice, beans and black sesame into a receiving space of a certain space so that water is absorbed; A dehydration step (B) of dehydrating the rice, black sesame and soybeans absorbed moisture through the immersion step (A) so that the moisture content becomes 40 to 50 wt%; (C) a pulverization step (C) of pulverizing the pulverized rice, black sesame and soybeans, which have been dehydrated so as to have a water content of 40 to 50 wt%, through a dewatering step (B) The flour is pulverized by the pulverization step (C), and the flour is pulverized by a roll mill in an amount of 68 to 73.7 wt%, flour 18 to 22 wt%, black sesame 2 to 4 wt%, salt 0.5 to 30 wt% 1 < / RTI >% by weight of water, 4 to 6% by weight of sugar by hand using water; A secondary kneading step (E) of kneading the kneaded material having the primary kneaded again using a roller so that viscoelasticity becomes strong; (F) a kneading step in which the kneaded material, which has been dough-kneaded again by the rollers, is added to the boiling machine so that the viscoelasticity becomes stronger during the second kneading step (E), and the kneading is performed at a temperature of 90 to 100 ° C for 25 to 30 minutes; A shaping step (G) of putting the cooked water which has been matured through the steaming step (F) into a shaping mold and shaping the same into a predetermined shape; A low-temperature drying step (H) for drying the molded article having a predetermined shape while being subjected to the molding step (G) at a low temperature of 0 ° C to 5 ° C for 30 hours to 36 hours; A cutting step (I) of cutting a dried material having undergone low-temperature drying while passing through the low-temperature drying step (H) to a size suitable for the use by a cutter; A thermal drying step (J) for thermally drying the cut material cut to a size suitable for the purpose through the cutting step (I) for 10 hours to 12 hours so as to have a moisture content of about 9 to 12 wt% at a temperature of 30 to 50 캜, Wow; (K) for roasting the thermally dried thermally dried material at a temperature of 30 ° C to 50 ° C through the thermal drying step (J) for 8 to 10 seconds with a direct heat of 230 ° C to 300 ° C. Lt; / RTI >

On the other hand, at least 2 wt% to 4 wt% of at least one of konjac, zucchini powder, sweet potato powder, potato powder, red mulberry powder and rice powder may be added in the first kneading step (D).

According to the present invention, rice cookies are produced by roasting with a direct-fired heat, so that Brittleness is lowered to produce rice confectionery which is good in texture and is well-digested and digested, and is roasted for a short time by a heat of firing, It is a very useful invention that has the effect of producing rice confectionery having superior nutritional value by minimizing the destruction of high quality nutrients possessed by beans and black sesame seeds.

FIG. 1 is a flow chart showing a method of manufacturing a rice cake according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing a method of manufacturing a rice cake according to the present invention.

As shown in Fig. 1, the method for producing rice confection according to the present invention is as follows. (A) immersing the rice, beans and black sesame into a receiving space of a certain space so that moisture is absorbed; A dehydration step (B) of dehydrating the rice, black sesame and soybeans absorbed moisture through the immersion step (A) so that the moisture content becomes 40 to 50 wt%; (C) a pulverization step (C) of pulverizing the pulverized rice, black sesame and soybeans, which have been dehydrated so as to have a water content of 40 to 50 wt%, through a dewatering step (B) The flour is pulverized by the pulverization step (C), and the flour is pulverized by a roll mill in an amount of 68 to 73.7 wt%, flour 18 to 22 wt%, black sesame 2 to 4 wt%, salt 0.5 to 30 wt% 1 < / RTI >% by weight of water, 4 to 6% by weight of sugar by hand using water; A secondary kneading step (E) of kneading the kneaded material having the primary kneaded again using a roller so that viscoelasticity becomes strong; (F) a kneading step in which the kneaded material, which has been dough-kneaded again by the rollers, is added to the boiling machine so that the viscoelasticity becomes stronger during the second kneading step (E), and the kneading is performed at a temperature of 90 to 100 ° C for 25 to 30 minutes; A shaping step (G) of putting the cooked water which has been matured through the steaming step (F) into a shaping mold and shaping the same into a predetermined shape; A low-temperature drying step (H) for drying the molded article having a predetermined shape while being subjected to the molding step (G) at a low temperature of 0 ° C to 5 ° C for 30 hours to 36 hours; A cutting step (I) of cutting a dried material having undergone low-temperature drying while passing through the low-temperature drying step (H) to a size suitable for the use by a cutter; A thermal drying step (J) for thermally drying the cut material cut to a size suitable for the purpose through the cutting step (I) for 10 hours to 12 hours so as to have a moisture content of about 9 to 12 wt% at a temperature of 30 to 50 캜, Wow; (K) in which the thermally dried thermally dried material is thermally dried at a temperature of 30 ° C to 50 ° C while roasting the material at 230 ° C to 300 ° C for 8 to 10 seconds.

On the other hand, in the first kneading step (D), 2% by weight to 4% by weight of at least one of konjac, zucchini, sweet potato, potato, do.

 According to the present invention configured as above, rice, beans and black sesame are called through an immersion step (A) in which rice, beans and black sesame are dipped in a receiving space of a certain space to absorb water.

At this time, the rice is immersed for 16 hours to 18 hours, the soybean is immersed for 2 hours to 3 hours, and the rice is immersed for 1 to 3 minutes to be called according to the characteristics of the raw material.

After the immersion step (A) is performed as described above, the dehydration step (B) is performed to dehydrate the soaked rice, black sesame seeds and soybean so that moisture content is 40 to 50 wt%.

After the dehydration of the ground rice, the black sesame seeds and the soybean so that the moisture content becomes 40 to 50 wt% through the dehydration step (B), the soybean is put into a roll mill and the pulverization step of pulverizing the diameter particles into a size of 50 to 60 탆 is performed .

At this time, when the diameter of the powder is 50 μm or less, the stickiness of the kneaded product is reduced,

When the diameter of the powder is more than 60 탆, the moisture absorption rate of the kneaded product becomes high and the kneaded product is hardly mixed.

The flour is pulverized by the pulverization step (C), and the flour is pulverized by a roll mill in an amount of 68 to 73.7 wt%, flour 18 to 22 wt%, black sesame 2 to 4 wt%, salt 0.5 to 30 wt% 1% by weight of sugar, and 4% by weight to 6% by weight of water are mixed and manually kneaded.

On the other hand, in the first kneading step (D), 2% by weight to 4% by weight of at least one of konjac, zucchini powder, sweet potato powder, potato powder, red mulberry powder and rice powder is added to produce various kinds of peculiar taste So that the cookies can be manufactured.

A second kneading step (E) of kneading the kneaded material having the first kneaded kneaded by hand so as to fill the kneading step (D) so that the viscoelasticity becomes strong by using the rollers is performed again so that the viscoelasticity of the kneaded product becomes stronger The internal structure becomes uniform.

The kneaded product, which has been dough-dyed again by the rollers, is added to the boiling machine so that the viscoelasticity becomes stronger while passing through the secondary kneading step (E), and the kneaded product is steamed at 90 to 100 ° C for 25 to 30 minutes F).

At this time, when the kneaded product is boiled at a temperature of 90 ° C or lower and a boiling time of 25 minutes or less during the boiling, the moisture content of the batter is lowered. When the batter is boiled at a temperature of 100 ° C or higher for 20 minutes or more The moisture content of the kneaded product is increased, which causes cracking during cutting, low-temperature drying and thermal drying, thereby deteriorating the quality of the final confectionery product.

 As described above, the mashing product, which is steamed so that the mashing is performed through the mashing step (F), is put into a molding die and is subjected to a molding step (G) for molding the mashing product into a predetermined shape.

At this time, the shape of the molding to be formed in the molding step is determined by the shape of the molding die.

A low-temperature drying step (H) of drying a molded product having a predetermined shape through the molding step (G) at a low temperature of 0 ° C to 5 ° C for 30 hours to 36 hours is carried out to solidify the molded product into a solid state Respectively.

At this time, if the molded product is hardened at a temperature of 0 ° C or lower for 36 hours or more, the molded product is frozen too hardly, so that it is difficult to cut the molded product with the cutter in the subsequent cutting step (I).

On the other hand, when the molded product is hardened at a temperature of 5 ° C or higher for 30 hours or less, the molded product is not solidified properly, so that it is not easy to cut the molded product with the cutter in the cutting step (I).

The dried material having undergone the low-temperature drying process during the low-temperature drying step (H) is cut to a size suitable for the application by a cutting machine through the cutting step (I).

The cut material cut to a size suitable for the application through the cutting step (I) is heated through a thermal drying step (J) at a temperature of 30 ° C to 50 ° C for 10 to 12 hours so as to have a water content of 9 to 12% And dried.

 At this time, when the cut material is thermally dried at a temperature of 30 ° C. or less and 10 hours or less in the thermal drying step (J), the moisture content of the cut material becomes 12 wt% or more, The operator can not obtain the desired shape.

On the other hand, when the cut material is thermally dried at a temperature of not less than 50 ° C and not less than 12 hours in the thermal drying step (J), water content of the cut material is not more than 9wt% Can not be obtained.

After performing the thermal drying at a temperature of 30 ° C to 50 ° C while passing through the thermal drying step (J), a roasting step of roasting the thermal dried material at a temperature of 230 ° C to 300 ° C for 8 to 10 seconds Rice cookies will be produced.

At this time, when the thermal dried material is roasted at a temperature of 230 ° C or less for 8 seconds or less, the thermal dry material is not properly roughened and is not shrunk.

In addition, when the thermally dried product is roasted at a temperature of 300 ° C or more for 10 seconds or more, nutrients contained in rice, soybean, and sesame are destroyed, which is not desirable from the nutritional point of view, .

A: Immersion step
B: dehydration step
C: Powdering step
D: Primary dough stage
E: Second dough stage
F: steaming stage
G: Forming step
H: low temperature drying step
I: Cutting step
J: Heat drying step
K: Roasting step

Claims (2)

(A) immersing the rice, beans and black sesame into a receiving space of a certain space so that moisture is absorbed; A dehydration step (B) of dehydrating the rice, black sesame and soybeans absorbed moisture through the immersion step (A) so that the moisture content becomes 40 to 50 wt%; (C) a pulverization step (C) of pulverizing the pulverized rice, black sesame and soybeans, which have been dehydrated so as to have a water content of 40 to 50 wt%, through a dehydration step (B) The flour is pulverized by the pulverization step (C), and the flour is pulverized by a roll mill in an amount of 68 to 73.7 wt%, flour 18 to 22 wt%, black sesame 2 to 4 wt%, salt 0.5 to 30 wt% 1 < / RTI >% by weight of water, 4 to 6% by weight of sugar by hand using water; A secondary kneading step (E) of kneading the kneaded material having the primary kneaded again using a roller so that viscoelasticity becomes strong; (F) a kneading step in which the kneaded material, which has been dough-kneaded again by the rollers, is added to the boiling machine so that the viscoelasticity becomes stronger during the second kneading step (E), and the kneading is performed at a temperature of 90 to 100 ° C for 25 to 30 minutes; A shaping step (G) of putting the cooked water which has been matured through the steaming step (F) into a shaping mold and shaping the same into a predetermined shape; A low-temperature drying step (H) for drying the molded article having a predetermined shape while being subjected to the molding step (G) at a low temperature of 0 ° C to 5 ° C for 30 hours to 36 hours; A cutting step (I) of cutting a dried material having undergone low-temperature drying while passing through the low-temperature drying step (H) to a size suitable for the use by a cutter; A thermal drying step (J) for thermally drying the cut material cut to a size suitable for the purpose through the cutting step (I) for 10 hours to 12 hours so as to have a moisture content of about 9 to 12 wt% at a temperature of 30 to 50 캜, Wow; And a roasting step (K) of roasting the thermally dried thermally dried material at a temperature of 30 ° C. to 50 ° C. for 8 to 10 seconds at 230 ° C. to 300 ° C. under the thermal drying step (J) A method of making rice cookies characterized by:
[3] The method according to claim 1, wherein in the first kneading step (D), 2% by weight to 4% by weight of at least one component of konjac, zucchini, sweet potato, potato, Method of manufacturing cookies.

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