KR20160007733A - Manufacturing method of scorched rice for cereal and scorched rice for cereal prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing scorched rice for cereals and scorched rice for cereals produced through the same. The method comprises the following steps: (a) soaking one or more selected from a group consisting of milled rice, brown rice, and glutinous brown rice in water and dehydrating the same; (b) mixing and cooking one or more kinds of dehydrated rice selected from a group consisting of milled rice, brown rice, and glutinous brown rice with water at a weight ratio of 1:0.4 to 5; (c) mixing the cooked rice with water at a weight ratio of 0.3 to 0.5 with respect to 1 of the dehydrated rice; (d) feeding the rice mixed with the water in a mold, and molding the same to have a height of 3 to 8 mm; and (e) roasting the molded rice in an oven at 150 to 250°C. Multiple pores are formed in scorched rice, so a crispy chewing texture is maintained. At the same time, water bonding capability is enhanced, so a rapid dehydration time is ensured even when the scorched rice for cereals is used in a cold solution.

Description

[0001] The present invention relates to a method of manufacturing a scorched rice for cereals, and a method for manufacturing scorched rice for cereals and scorched rice for cereal prepared therefrom,

The present invention relates to a process for preparing a curd for a cereal which is quick in hydration time even when used in cold water or milk, and which can be smoothly ingested by improving the texture, and a fried rice for cereal thus produced.

Rice is used as a stock in Asia including Korea, and its quality characteristics are very different depending on the cultivation area, grain shape, content of amylose and characteristics of luxury.

Rice is crushed and used as grains or as flour. Crushed grains are used mainly in the form of rice and porridge, and rice flour is used to make rice cakes, noodles, and confectionery.

Although Korea has made a lot of effort to develop and distribute rice processed food, most of it is used for processed rice such as rice wine, and it is not used for other products.

Scorched rice, a traditional food made from rice, is one of the most sought-after snack bars in the world when snacks, breads and other snacks were not many like today.

Nurungji is usually made of rice or barley beans placed on the bottom of a rice cooker when they are cooked in conventional rice cookers. Some of them are called rice nurungji, barley rice noodle, bean curd rice depending on the amount.

Nowadays, there are lots of snacks, breads and other snacks, and even when they cook rice, they do not use traditional rice cookers as they used to, but they use electric rice cookers or simple aluminum pots. Demand for seekers is also gradually diminishing. Instead, a variety of snacks, such as nori-ryuji, and fried nori-ryu-fried nori-ryu are being marketed.

Recently, according to the eating habits of busy modern people, Nurungji, a traditional food, has been released as a fast food product that can be poured only on the spot. However, most instant noodle products are hot water pouring products and there is no product that can be taken on the spot by pouring cold water or milk, such as cereal.

Accordingly, there is a demand for a method of treating rice in order to prepare a rice cake for cereal which can be rapidly consumed by pouring cold water or milk as well as improving the texture and improving the texture.

Korea Patent No. 1030994 Korean Patent No. 1136046

It is an object of the present invention to provide a method of manufacturing a burned rice for cereals, which has a fast hydration time even when used in cold water or milk and can be smoothly ingested by improving the texture.

Another object of the present invention is to provide a rice burning paper for cereals manufactured according to the above method.

According to an aspect of the present invention, there is provided a method for manufacturing a rice cake for cereal, comprising the steps of: (a) dewatering at least one member selected from the group consisting of rice white, brown rice and brown rice; (b) mixing at least one rice selected from the group consisting of dehydrated white rice, brown rice, and brown rice with cooking water at a weight ratio of 1: 0.4 to 0.5; (c) mixing the cooked rice with the molding water, mixing the dehydrated rice 1 with the molding water at a weight ratio of 0.3 to 0.5; (d) feeding the cooked rice mixed with molding water into a molding mold to form the rice mold at a height of 3 to 8 mm; And (e) baking the shaped rice in an oven at 150 to 250 ° C.

Preferably, the dehydrated rice and the cooking water are in a weight ratio of 1: 0.4, the dehydrated rice and the molding water are in a weight ratio of 1: 0.3, and the forming height is 4.5 mm.

More preferably, the dehydrated rice and the cooking water are mixed at a weight ratio of 1: 0.5, the dehydrated rice and the forming water are mixed at a weight ratio of 1: 0.5, and the forming height is 5.0 mm.

The dehydrated rice may include 40 to 70 wt% of white rice, 20 to 50 wt% of brown rice, and 1 to 30 wt% of rice brown rice.

The moisture content of the dehydrated rice is 26 to 31%.

In step (e), an oven-baked rice cake may be coated with a fruit concentrate having a sugar content of 40 to 60 brix.

According to another aspect of the present invention, there is provided a method of manufacturing a curd for cereal according to the present invention.

The dried pulp for cereal may have a dry weight loss of 2 to 5%, a strength of 4500 to 5500 g / and a hardness of 20000 to 60000 g /.

In addition, the cereal rice paste may have a water binding capacity of 9.5 to 10.5 with a solution such as cold water or milk at 3 to 10 ° C.

The nerong rye for cereal according to the present invention forms a lot of pores in the rice cake to maintain a crispy texture and at the same time, the water-binding ability is enhanced. Therefore, even when it is used in cold water or milk, it shows quick hydration time. can do.

The present invention relates to a method for manufacturing a baking paper for cereals, which is quick in hydration time even when used in a cold solution and can be gently consumed by improving the texture, and a baking paper for cereals manufactured thereby.

Hereinafter, the present invention will be described in detail.

The method for manufacturing a rice cake for cereals according to the present invention comprises the steps of: (a) dewatering at least one member selected from the group consisting of rice white, brown rice and brown rice to water; (b) mixing at least one rice selected from the group consisting of dehydrated white rice, brown rice and brown rice and cooking water at a weight ratio of 1: 0.4 to 0.5; (c) mixing the cooked rice with the molding water, and mixing the molding water with the dehydrated rice 1 at a weight ratio of 0.3 to 0.5; (d) placing the cooked rice mixed with the molding water into a molding mold and molding the same at a height of 3 to 8 mm; And (e) baking the shaped rice in an oven at 150 to 250 ° C.

First, in step (a), at least one selected from the group consisting of white rice, brown rice, and brown rice is washed, dewatered in water and dehydrated naturally.

The white rice, the brown rice and the brown rice are the raw materials of the rice bran, and they are made into the rice bran through the cooking process. Therefore, the white rice, the brown rice and the brown rice are cooked for 60 to 250 minutes. Since the white rice, brown rice and brown rice have different moisture absorption rates, they are called water for 70 to 80 minutes when the rice white and brown rice are used, and water for 230 to 240 minutes when the brown rice is used desirable.

Next, in step (b), rice water is added to at least one selected from the group consisting of dehydrated white rice, brown rice and brown rice, and heated at 90 to 100 ° C for 70 to 100 minutes, preferably 80 to 90 minutes We cook.

The dehydrated rice may be at least one selected from the group consisting of rice white rice, brown rice and brown rice, but preferably white rice, brown rice and brown rice are mixed and used. Such dehydrated mixed rice contains 40 to 70% by weight, preferably 50 to 60% by weight of white rice; 20 to 50% by weight, preferably 30 to 40% by weight of brown rice; And 1 to 30% by weight, preferably 10 to 20% by weight, of brown rice. When the content of white rice, brown rice and rice brown rice is out of the above range, there is not much pore formed in the rice cake, and the hardness and strength are high, and when the cold solution (for example, water or milk) is used, I do not. As described above, when the hydration time is not fast, it means that the cold solution can not be quickly absorbed into the rice cake, so that it takes a long time to get a soft state in which the rice cake is easy to ingest, or the rice cake may not be in a soft state. In order to do this, the hydration time must be fast even when using a cold solution.

Also, when rice, rice, whole wheat, barley, black rice, chrysanthemum, etc. are used in addition to white rice, brown rice and rice gruel as raw rice of the rice nugongji, the strength and hardness are both increased. Compared to white rice, brown rice and brown rice, texture can be noticeable and users can avoid it.

Next, in the steps (c) and (d), the cooked mixed rice and the molding water are put into a molding mold and molded into a curd shape.

The cooked mixed rice and the molding water are mixed with each other and put into a molding mold, so that they can be squeezed for 10 to 20 seconds at a pressure such as 0.2 to 0.5 ton to maintain the shape of the rice.

In addition, when the molding water is injected in an appropriate amount during molding, many voids are formed in the baking sheet and the hydration time is also increased.

Next, in the step (e), the shaped mixed rice rice is baked in an oven at 150 to 250 ° C for 10 to 15 minutes to prepare a double-side rice cake. When the above-described Nurung-ji is made of non-double-sided single-sided rice paper, the hydration time is prolonged, and it is difficult to use it for cereal. The prepared baked rice is dried at room temperature and then crushed to be packaged.

The burned rice produced in the step (e) may be coated with a fruit concentrate having a sugar content of, for example, 40 to 60 brix. When the fruit juice is coated with the above-mentioned fruit concentrate, the strength and hardness are slightly improved and the water binding ability is slightly lowered, but the sweet taste of the fruit is mixed with the sweet taste of the fruit, thereby improving the sensuality.

When the sugar content of the fruit concentrate is less than the lower limit, the sensory properties are not improved but only the strength and hardness are improved to lower the texture. If the sugar content exceeds the upper limit, the sweet taste is strong and the taste of the grain can not be felt.

(B), (c), and (d), the dehydrated mixed rice and the cooking water are mixed at a weight ratio of 1: 0.4 to 0.5, the dehydrated mixed rice and the water are mixed in a ratio of 1 : 0.3 to 0.5, and the hardness and strength are similar to the hardness and strength of ordinary cereal, and the loss on drying is in the range of 2 to 7% , So that hydration is rapid and changes smoothly even when mixed with a cold solution. If any of the above three ranges is exceeded, the hardness and strength are improved and the hydration can not be performed quickly, so that the rice cake can not be used for cereal.

Preferably, the dehydrated mixed rice and the cooking water are mixed at a weight ratio of 1: 0.4, the dehydrated mixed rice and the molding water are mixed at a weight ratio of 1: 0.3, and the rice cake is molded at a height of 4.5 mm (drying loss 2.0 to 7.0% ); More preferably, the dehydrated mixed rice and the cooking water are mixed at a weight ratio of 1: 0.5, the dehydrated mixed rice and the molding water at a weight ratio of 1: 0.5, and the rice cake is molded at a height of 5.0 mm %).

In addition, the present invention provides a scorched rice for cereal produced according to the above-described method.

The rice burner for cereal of the present invention has a strength of 4500 to 5500 g /, preferably 5000 to 5200 g /; The hardness is 20000 to 60000 g /, preferably 25000 to 42000 g /, similar to the strength and hardness of commercially available common cereals.

In addition, when the rice cake of the present invention is mixed with water or milk of 3 to 10 ° C, the water binding ability is 9.5 to 10.5, so that the hydration time is fast.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Preparation Examples 1 to 10 [

Two or more kinds of rice were washed with water and dehydrated. Then, the mixed rice and the cooking water were mixed at a weight ratio of 1: 0.2, and the mixture was cooked at 95 ° C for 90 minutes. The mixed rice was mixed with water, The mold was pressed and pressed at 0.3 ton to make a 4 mm thick burnished paper. At this time, the molding water was added at a weight ratio of 0.2 to the dehydrated mixed rice.

The thus prepared rice rice was baked in an oven at 200 ° C for 15 minutes and then dried at room temperature to prepare a rice cake.

The mixed rice was prepared as shown in Table 1 below.

division Content (% by weight) White rice Brown rice Brown rice Glutinous rice Whole wheat barley Production Example 1 60 5 15 20 - - Production Example 2 60 - 15 20 - 5 Production Example 3 65 5 10 20 - - Production Example 4 65 - 10 20 - 5 Production Example 5 60 - 30 10 - - Production Example 6 60 - - 10 - 30 Production Example 7 60 - - 10 30 - Production Example 8 60 30 - 10 - - Production Example 9 60 30 10 - - - Production Example 10 60 40 - - - -

Manufacturing Test Example  1. Strength and hardness measurements

Strength and hardness were measured with a Rheometer device. Mode 20, adapter NO. 4 (5 mm) was used, and a load of 10 kg was set at a speed of 60 mm / min. After five repeated measurements, the average value was shown in Table 2 below.

division Strength (g / cm2) Hardness (g / cm2) Production Example 1 14342 ± 6750 55745 ± 23131 Production Example 2 26646 ± 8511 72164 ± 21215 Production Example 3 16659 ± 11180 45654 ± 18633 Production Example 4 23005 ± 10154 60324 ± 18012 Production Example 5 10823 ± 3565 61878 ± 36269 Production Example 6 18514 ± 7103 64277 ± 24985 Production Example 7 22463 ± 6916 55528 ± 27517 Production Example 8 11788 ± 4262 58473 ± 21001 Production Example 9 8913 ± 2607 40174 ± 11564 Production Example 10 22463 ± 6916 33010 ± 15096 Commercially available cereal 1 3301 ± 1140 24734 ± 15067 Commercially available cereal 2 3978 ± 1395 14476 ± 10505 Commercial Seal 3 2461 ± 1270 16962 ± 12065

As shown in the above Table 2, the strength and hardness of the rice paste prepared in Production Example 9 did not greatly differ in the strength and hardness of commercially available cereals within the error range, but the rice paste prepared in Production Examples 1 to 8 was commercially available It was confirmed that both the strength and the hardness were 3 to 7 times higher than that of the cereal. On the other hand, in Production Example 10, hardness was not much different from that of commercially available cereal, but it was confirmed that the hardness was significantly higher than that of commercial cereal, and thus it could not be used for cereal.

Therefore, the following examples were conducted using mixed rice of 60% by weight of white rice, 30% by weight of brown rice, and 10% by weight of rice husk, which are raw materials of Preparation Example 9 as a raw material of cereal rice.

Example  1 to 8 and Comparative Example  1-4.

60% of rice white, 30% of brown rice, and 10% of rice brown rice were washed with water and dehydrated. Then, mixed rice and cooking water were mixed and the rice was cooked at 95 ° C for 90 minutes. The mixture was poured into a molding mold and compressed to 0.3 ton. The thus prepared rice rice was baked in an oven at 200 ° C for 15 minutes and then dried at room temperature to prepare a rice cake.

The cooking water, the molding water and the shaped burned rice heights of the examples and the comparative examples are shown in the following Table 3, and the numerical values of the cooking water and the molding water means the weight ratio to the dehydrated mixed rice 1.

division Number of cooks Molding water Height of curd (mm) Example 1 0.4 0.3 4.5 Example 2 0.4 0.4 4.5 Example 3 0.4 0.5 4.5 Example 4 0.5 0.3 5.0 Example 5 0.5 0.4 5.0 Example 6 0.5 0.5 5.0 Example 7 0.5 0.5 4.5 Example 8 0.4 0.3 5.5 Comparative Example 1 0.6 0.3 4.5 Comparative Example 2 0.6 0.4 4.5 Comparative Example 3 0.6 0.5 4.5 Comparative Example 4 0.4 0.6 4.5

Test Example  One. Measurement of strength, hardness and drying loss

The strength and hardness were measured in the same manner as in Test Preparation Example 1, and the loss on drying was measured using an infrared moisture meter.

division Strength (g / cm2) Hardness (g / cm2) Loss on drying (%) Example 1 5124 ± 4043 40390 ± 19621 2.19 Example 2 8119 ± 7046 50373 ± 23783 3.47 Example 3 9830 ± 6181 68561 ± 23480 3.55 Example 4 9502 ± 5421 53023 ± 29729 3.81 Example 5 7281 ± 9301 36824 ± 19260 3.55 Example 6 5073 ± 2686 26117 ± 9799 2.65 Example 7 9356 ± 1688 37058 ± 71981 3.17 Example 8 24169 ± 6377 92798 ± 31582 4.76 Comparative Example 1 21910 ± 12743 61459 ± 37036 6.05 Comparative Example 2 17742 ± 5132 24988 ± 17299 5.17 Comparative Example 3 10836 ± 10333 51259 ± 25559 7.83 Comparative Example 4 25469 ± 7422 88609 ± 25441 5.88

As shown in Table 4 above, the strength, hardness and loss of drying were all required to be ingested as cereal using cold rice milk or water. In Examples 1 to 7 of the present invention, strength, hardness and It was confirmed that the drying loss was all low. However, it was confirmed that the strength and hardness of Example 8 were as high as those of Comparative Example.

In particular, it was confirmed that the burned rice produced according to Examples 1 and 6 was significantly lower in strength, hardness and drying loss than the other Examples. In addition, it was confirmed that the porosity of 5.0 mm was higher than that of 4.5 mm, and the hardness and strength were lower.

Test Example  2. Sensory evaluation

The fried rice prepared in the Examples and Comparative Examples was placed in 5 cold milk and kept for 3 minutes. Then, 20 panelists having a sensory test experience of more than 3 years in the food-related field were subjected to sensory evaluation and the 7-point scale method The closer it was to 9), as shown in Table 5 below.

- Taste, chewiness and overall preference: 1 point = very bad, 7 points = very good.

- texture: 1 point = not smooth, 7 points = soft.

division flavor Chewiness Texture Comprehensive preference Example 1 6.50 ± 1.00 6.00 ± 0.00 5.50 ± 1.00 6.25 ± 0.50 Example 2 5.00 ± 0.82 4.75 ± 0.96 4.00 0.82 4.25 ± 0.96 Example 3 5.75 ± 1.26 5.50 ± 1.29 5.00 ± 0.82 6.00 ± 1.41 Example 4 5.25 ± 0.50 5.25 ± 0.50 5.25 ± 0.96 5.25 ± 0.50 Example 5 5.25 ± 0.50 5.25 ± 0.50 4.50 ± 0.58 5.00 ± 0.00 Example 6 5.75 ± 0.96 6.00 0.82 5.25 ± 0.96 6.00 ± 1.41 Example 7 4.35 0.60 4.65 ± 0.61 4.00 0.51 4.55 + 0.19 Example 8 4.65 ± 0.71 3.00 + - 0.57 3.05 + -0.94 3.55 ± 0.58 Comparative Example 1 4.00 0.82 3.50 ± 1.00 3.25 ± 0.50 3.50 ± 0.58 Comparative Example 2 4.25 ± 0.96 4.00 0.82 3.75 ± 1.71 4.00 0.82 Comparative Example 3 3.00 ± 1.15 2.50 ± 0.58 2.50 ± 0.58 2.75 ± 1.71 Comparative Example 4 4.00 1.50 4.10 ± 0.56 3.55 + 0.84 3.80 0.61

As shown in Table 5 above, it was confirmed that the baked rice produced according to Examples 1 to 7 of the present invention had superior taste, chewiness, texture and overall acceptability in all respects as compared with the comparative example. However, in Example 8, it was confirmed that the strength and hardness were comparable to those of the comparative example, and the functionalities were not excellent.

In particular, it was confirmed that the baked rice prepared according to Examples 1, 3 and 6 was superior in flavor, chewiness, texture and overall acceptability to the other examples.

Test Example  3. Water binding ability  Measure

30 ml of distilled water was added to 0.5 g of the rice powder (30 mesh), and the mixture was stirred at room temperature for 1 hour. Then, the water-binding ability of the rice cake prepared in the examples and the comparative examples was put into a centrifugal tube weighed in advance and centrifuged at 3,000 xg for 30 minutes After separation, the supernatant was removed, and the weight of the precipitated burned rice powder was weighed and measured by a weight ratio to the sample burned rice powder. The results are shown in Table 6 below.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 10.34 9.01 9.47 9.78 10.10 10.58 Example 7 Example 8 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 8.94 8.47 8.86 8.59 8.46 8.51

As shown in Table 6 above, it was confirmed that the burned rice prepared according to Examples 1 to 7 of the present invention had a higher hydration ability than the comparative example, and thus had a faster hydration time. However, in Example 8, it was confirmed that the water binding ability was as low as the comparative example.

In particular, it was confirmed that the rice paste prepared according to Examples 1, 4, 5 and 6 had significantly higher water binding ability than the other examples. The fast hydration time means that the soft state absorbs cold water or milk and the soft rice is easily consumed by the rice cake.

In the following, the baked rice prepared in Examples 1 and 6 having low strength, hardness and dry weight loss, excellent in sensibility and high water binding ability is coated with a fruit concentrate.

Example  9. Example  1 Fried rice + Concentrate  40 brix

The fried rice prepared according to Example 1 was immersed in a 40-fold brix concentrate for 2 minutes and then dried to coat the surface of the burned rice with a pie concentrate.

Example 10. Example 1 < tb > < tb >

The same procedure as in Example 9 was carried out except that the sugar concentration of the concentrate was 60 Bricks instead of 40 Bricks.

Example 11. Example 6 < tb >

The procedure of Example 9 was repeated except that the rhenium of Example 6 was used instead of the rhenium of Example 1.

Example 12. Example 6 < RTI ID = 0.0 >

The procedure of Example 11 was repeated except that the sugar concentration of the concentrate was 60 Bricks instead of 40 Bricks.

Test Example 4. Measurement of strength, hardness, drying loss and water binding ability

The strength, hardness, dry weight loss and water binding ability of the above Examples 8 to 11 were measured in the same manner as in Test Example 1 and Test Example 3, and the results are shown in Table 7 below. Values for Examples 1 and 6 are also shown for comparison with before coating.

division Strength (g / cm2) Hardness (g / cm2) Loss on drying (%) Water binding ability Example 1 5124 ± 4043 40390 ± 19621 2.19 10.34 Example 9 8398 ± 2519 67851 ± 25167 4.10 8.69 Example 10 18472 ± 5156 96590 ± 40190 4.28 8.60 Example 6 5073 ± 2686 26117 ± 9799 2.65 10.58 Example 11 5943 ± 1566 40892 ± 15292 3.14 9.00 Example 12 8921 ± 3368 39215 ± 13649 3.54 9.44

As shown in Table 7 above, it was confirmed that the burned rice of Examples 9 to 12 coated with the rhenin paper of Examples 1 and 6 had improved strength and hardness and reduced drying loss and water binding ability compared to before coating.

Particularly, when the baking paper of Example 1 was compared with the baking paper of Example 6, it was found that the baking paper of Example 6 coated had lower strength, hardness and drying loss and higher water binding ability than the baking paper of Example 1 Respectively. Therefore, it is preferable to use the baked rice of Example 1 as a cereal burned rice, but it has been confirmed that it is more preferable to use the baked rice of Example 6 as a cereal burned rice.

Claims (12)

(a) dewatering at least one member selected from the group consisting of rice white, brown rice and brown rice to water;
(b) mixing at least one rice selected from the group consisting of dehydrated white rice, brown rice and brown rice and cooking water at a weight ratio of 1: 0.4 to 0.5;
(c) mixing the cooked rice with the molding water, and mixing the molding water with the dehydrated rice 1 at a weight ratio of 0.3 to 0.5;
(d) placing the cooked rice mixed with the molding water into a molding mold and molding the same at a height of 3 to 8 mm; And
and (e) baking the shaped rice in an oven at 150 to 250 ° C. The method according to claim 1, wherein the dehydrated rice and the cooking water are in a weight ratio of 1: 0.5, the dehydrated rice and the molding water are in a weight ratio of 1: 0.5, and the forming height is 5.0 mm. For preparing cereal rice. 2. The method of manufacturing a rice burning cereal according to claim 1, wherein the dehydrated rice and the cooking water are mixed at a weight ratio of 1: 0.4, the dehydrated rice and the forming water are mixed at a weight ratio of 1: 0.3, For preparing cereal rice. The method according to claim 1, wherein the dehydrated rice comprises 40 to 70% by weight of white rice, 20 to 50% by weight of brown rice, and 1 to 30% by weight of rice hull. The method of claim 1, wherein the moisture content of the dehydrated rice is 26 to 31%. [7] The method according to claim 1, wherein the step (e) further comprises the step of coating an oven-baked rice cake with a fruit concentrate. The method according to claim 1, wherein the fruit concentrate has a sugar content of 40 to 60 brix. 7. A fried rice for cereals produced according to the method of any one of claims 1 to 6. The culinary fried rice according to claim 8, characterized in that the drying weight loss of the cereal burner is 2 to 5%. 9. The frying noodle for cereals according to claim 8, wherein the strength of the cereal-based rug is in the range of 4500 to 5500 g / cm < 2 >. The culinary fried rice according to claim 8, wherein the hardness of the cereal ryegrass is 20000 to 60000 g / cm 2. 9. The culinary fried rice according to claim 8, wherein the cereal rice paste has a water binding capacity of 9.5 to 10.5 with a solution at 3 to 10 캜.