KR20160054986A - A confectionery product using a rice and the method for production thereof - Google Patents

Abstract

The present invention relates to a confectionery product using rice made by adding fats and oils, sugar, sugar alcohols, an expansion agent, refined salt and purified water to a mixture made of a mixture of rice flour and glutinous rice flour added with a predetermined amount of modified starch and eggs without using flour and a manufacturing method thereof. A confectionery product using rice according to the present invention represents an equivalent or similar degree of a texture expansion rate, moisture holding capability and smooth texture of food in comparison with bakery products, such as a cake, a chocolate pie made of flour. The confectionery product contains 6 to 20 parts by weight of modified starch and 40 to 80 parts by weight of eggs with respect to 100 parts by weight of a mixture of rice flour and glutinous rice flour.

Description

Technical Field [0001] The present invention relates to a confectionery product using rice and a method for producing the same,

The present invention relates to a confectionery product using rice and a method for producing the same, and more particularly, to a method for producing a confectionery product using rice, which comprises mixing a mixture of a rice flour and a glutinous rice flour mixture, a modified starch and an egg with a fats, a sugar, a sugar alcohol, a swelling agent, Free gluten-free confectionery product and a method for producing the gluten-free confectionery product, the gluten-free confectionery product and the method for producing the gluten-free confectionery product are excellent in terms of tissue expansion rate, water retention and smooth texture compared with confectionery products such as kelp, And is a method of manufacturing a confectionery product using the rice and a method of manufacturing the same.

Wheat flour, which is applied to various kinds of confectionery such as pie, is a raw material that must be put in the case of producing general confectionery such as kettle and cookie. It keeps the overall shape of the product by collecting air from the dough, and has a great influence on the degree of expansion and texture of the product.

Especially, in case of 'ke', unlike the process of making bread, there is a close relationship with temperature and volume changes in the process of air capture using eggs. In other words, the expansion of the volume of the kettle does not depend on the role of the yeast and gluten, but is mainly determined by the air trapped by the egg. It can be used as an inhibiting factor of the sensory property, and the absence of gluten is advantageous in terms of sensory properties such as flavor, texture and touch of the kelp.

In addition, flour gluten is emerging as a cause of atopic and allergenic substances in children. It is widely known that gluten, a protein mainly found in flour, causes some people with diarrhea and malnutrition, and they are finding many products that do not use flour.

Korean Patent No. 10-1361151 relates to a premix for the production of gluten-free rice walnut task and a preparation method thereof, Korean Patent No. 10-1257853 relates to a method for producing a rice cheese cake, 2001-0046241 relates to a cake based on rice and a manufacturing method thereof, and efforts for developing a product made using rice flour are continuing.

However, conventional confectionery products made with rice have a limitation in that they are not easily retained because they do not have gluten, and the texture is dense and texture is poor. Therefore, it was necessary to develop a gluten-free confectionery product which can maintain a product shape while realizing a smooth texture by having a tissue expansion rate and moisture retention equal or similar to those of conventional confectionery products made using flour.

1: Korea Patent No. 10-1361151 2: Korea Patent No. 10-1257853 3: Korean Patent Publication No. 2001-0046241

Thus, the present inventors have found that when mixing a base material obtained by mixing a predetermined amount of rice flour, glutinous rice flour mixture, modified starch and egg without using flour, oils, saccharides, sugar alcohols, swelling agents, (Or confectionery products), it exhibits the same or similar degree of texture expansion rate, moisture retention, and texture of the product, so that the gluten of the flour is excluded, but the taste and texture can be attracted to consumers Product) can be provided. Thus, the present invention has been completed.

Accordingly, an object of the present invention is to provide a confectionery product using rice.

Another object of the present invention is to provide a method for manufacturing a confectionery product using the rice.

In order to solve the above problems, the present invention relates to 100 parts by weight of a mixture of rice flour and glutinous rice flour, 8 to 20 parts by weight of modified starch, And 40 to 80 parts by weight of an egg.

(A) 8 to 20 parts by weight of modified starch per 100 parts by weight of a mixture of rice flour and glutinous rice flour; And 40 to 80 parts by weight of eggs; 40 to 80 parts by weight of a vegetable oil; 100 to 180 parts by weight of saccharides; 20 to 60 parts by weight of sugar alcohols; 0.4 to 4 parts by weight of an expanding agent; 0.04 to 0.2 part by weight of salt; And 80 to 120 parts by weight of purified water are mixed and kneaded; (b) a molding step of molding the kneaded product through a continuous production method; And (c) a baking step of baking the molded product in an oven.

The confectionery product using 100% rice according to the present invention is prepared by excluding the use of gluten from wheat flour and mixing the rice flour, glutinous rice flour, modified starch and egg at an optimum ratio, It is possible to provide a product which is more competitive to a consumer than a conventional confectionery product using flour such as ke, choco pie or the like, since it exhibits the same or similar degree in texture expansion rate, moisture retention ability and texture of product.

In addition, it has the advantage that it can develop healthy food, provide various products that can take the gluten-free market, and can contribute to rice consumption.

1 is a schematic view of the brown rice choco pie prepared in Production Example 2. Fig.
2 is a schematic diagram of the pure rice sanding cake prepared in Production Example 3. FIG.
Fig. 3 is a schematic diagram of the brown rice choco sanding cake prepared in Production Example 4. Fig.
Fig. It is a schematic diagram of compound confection.

Hereinafter, the present invention will be described in more detail as an embodiment.

The present invention relates to a rice flour composition comprising 8 to 20 parts by weight of a modified starch, And 40 to 80 parts by weight of an egg.

Since the rice flour plays a role of maintaining the shape of the product and the moisture content of the rice flour determines the kneading, it greatly affects the molding process of the confectionery product and becomes a very important factor in manufacturing the confectionery product.

Therefore, the rice flour is obtained by dipping the rice in purified water for 6 to 12 hours to absorb a desired degree of moisture and then milling. The rice flour is preferably a rice flour having a size of less than 200 mesh, preferably 100mesh or more and less than 200mesh of 93% or more.

If the moisture content is less than 10% by weight, it is difficult to shape the dough into a proper shape at the time of molding. When the moisture content is less than 10% by weight, the moisture content of the rice flour is preferably 10 to 20% , There is a problem that the rice flour is united with each other and is not loosened evenly when used in the dough and lumps are generated.

The glutinous rice flour is obtained by the same method as the rice flour. For the same reason as that of the rice flour, the glutinous rice flour preferably has a moisture content of 10 to 20% by weight.

At this time, in 100 parts by weight of the mixture of the rice flour and the glutinous rice flour, the mixing ratio of the rice flour and the glutinous rice flour is preferably 80:20 to 60:40. If the blending ratio is less than 60:40, the proportion of glutinous rice increases and the size of the product becomes small and the texture of the product tends to be increased. When the blending ratio is more than 80: 20, a large amount of debris is generated and there is a problem in maintaining the shape. .

Next, the modified starch means starch which has been chemically, physically, and enzymatically treated to improve the limit of natural starch when applied to food. In the case of conventional confectionery products using rice, By using this product, it was possible to produce a confectionery product having a soft texture because it is resistant to external impact, generates little debris, and has high moisture retaining ability. The modified starch may be at least one starch selected from the group consisting of acid-treated starch, oxidized starch, dextrin, crosslinked starch and starch, but it is preferred to use a starch which can exhibit the above- .

Since the confectionery product using the rice of the present invention has a tissue expansion rate of 15 to 30% by the air collected in the course of mixing the rice flour and the glutinous rice flour mixture and the modified starch with other raw materials such as eggs to be described later, It maintains its shape and has a soft texture similar to a confectionery product using flour.

In addition, the rice confectionery product according to the present invention comprises 40 to 80 parts by weight of fats and oils, 100 parts by weight of a mixture of rice flour and glutinous rice flour, 100 to 180 parts by weight of saccharides; 20 to 60 parts by weight of sugar alcohols; 0.4 to 4 parts by weight of an expanding agent; 0.04 to 0.2 part by weight of salt; And 80 to 120 parts by weight of purified water. In addition, it may further comprise an emulsifier and a flavoring.

The oil may be selected from at least one selected from the group consisting of shortening, butter, and vegetable oil. The saccharides may be selected from the group consisting of white sugar, fructose, starch syrup, and oligosaccharides. , The sugar alcohols are liquid equivalent alcohols, and at least one selected from the group consisting of sorbitol, maltitol, and mannitol can be selected and used, and the swelling agent is selected from the group consisting of ammonium bicarbonate, sodium hydrogencarbonate, Or more can be used. In addition, an emulsifier, fragrance and the like may be additionally used depending on the preference, and the purified water in the present invention means that it can be edible. But is not necessarily limited thereto.

According to the present invention, by using a material obtained by mixing rice flour, glutinous rice flour, modified starch, and egg in an optimum ratio, it is possible to provide a flour based on the same or similar / It is possible to provide a confectionery product which is excellent and can be preferred to consumers.

(A) 8 to 20 parts by weight of modified starch per 100 parts by weight of a mixture of rice flour and glutinous rice flour; And 40 to 80 parts by weight of eggs; 40 to 80 parts by weight of a vegetable oil; 100 to 180 parts by weight of saccharides; 20 to 60 parts by weight of sugar alcohols; 0.4 to 4 parts by weight of an expanding agent; 0.04 to 0.2 part by weight of salt; And 80 to 120 parts by weight of purified water are mixed and kneaded; (b) a molding step of molding the kneaded product through a continuous production method; And (c) a firing step of firing the molded product in an oven.

In the step (a), as described above, the rice flour, the glutinous rice flour mixture, the modified starch, and the egg are mixed in a predetermined ratio, and the raw material is kneaded by mixing the fats, sugars, sugar alcohols, swelling agents, . When the specific gravity is less than 0.8, the dough is lighter. Therefore, when the dough is put into the mold of the molding machine, a lot of voids are generated and a large amount of air is collected and the size of the product is increased when the oven is fired. There is a problem that the breaking phenomenon is increased. If it is more than 1.0, there is a problem that the kneaded product is not formed into a uniform shape and air is not collected and the texture of the product becomes dense and texture. . The specific gravity represents the degree to which the air is collected in the dough, and water is expressed as a relative value by setting a standard of 1.0.

At this time, the mixing method of the raw materials is preferably a mixing method in which the oils and the saccharides are first mixed and then the remaining raw materials are kneaded. This is because it is bulky and requires a soft texture.

The step (b) is a step of molding the kneaded product into a desired mold through a continuous production method through an automated molding machine. The kneading can be performed by a wire cutting method using an automated molding machine at a temperature of 20 to 25 ° C have. At this time, the wire cutting method means a method of cutting the dough coming out of a certain mold with a wire.

Finally, the step (c) of baking the molded product in an oven finally produces a confectionery product.

A rice confectionery product according to the present invention is characterized in that two kinds of rice cake, The present invention is not limited thereto.

Also, the confectionery product using the rice may be coated with chocolate or syrup in whole or in part, and may be made of biscuit, kettle, cookie, or waffle.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example  1 to 3: rice Ke  Produce

The kneaded materials were prepared by using the raw material ingredients and the contents of the following Table 1, molded at 25 ° C using an automatic molding machine through a continuous molding method, and then fired at 230 ° C Rice cakes of Examples 1 to 3 were prepared.

Components and contents of Examples 1 to 3 (unit: kg) Ingredients Example 1 Example 2 Example 3 Rice flour and glutinous rice powder 1) 100 100 100 Modified starch 2) 8 15 20 egg 40 60 80 Oil 60 60 60 sugars 140 140 140 Sugar alcohols 40 40 40 Swelling agent 2 2 2 saline 0.1 0.1 0.1 Purified water Balance Balance Balance Emulsifier Suitable amount Suitable amount Suitable amount Spices Suitable amount Suitable amount Suitable amount importance 0.9 0.9 0.8 1) The moisture content of rice flour and glutinous rice powder is 13 ~ 15%.
2) Modified starch uses crosslinked starch

Comparative Example  1 to 3

Using the raw material components and the contents shown in Table 3 below, a ketone was prepared in the same manner as in Example 1.

Components and Content of Comparative Examples 1 to 3 (Unit: g) Ingredients Comparative Example 1 Comparative Example 2 Comparative Example 3 Rice flour and glutinous rice powder 1) 100 2) 100 100 Modified starch 3) 0 5 50 egg 20 20 100 Oil 60 60 60 sugars 140 140 140 Sugar alcohols 40 40 40 Swelling agent 2 2 2 saline 0.1 0.1 0.1 Purified water Balance Balance Balance Emulsifier Suitable amount Suitable amount Suitable amount Spices Suitable amount Suitable amount Suitable amount importance 0.9 1.2 0.7 1) The moisture content of rice flour and glutinous rice powder is 13 ~ 15%.
2) Comparative Example 1 uses flour instead of rice flour and glutinous rice flour
3) Modified starch uses crosslinked starch

Experimental Example  1: Measurement of physical properties

The properties of the kerosene prepared in Examples 1 to 3 and Comparative Examples 1 to 3 were measured by the following methods, and the results are shown in Table 3 below.

(1) Water retentivity: Moisture (%) was measured with an infrared moisture meter (Kett 720D).

(2) Expansion force: After the oven firing, the diameter and thickness of the die were measured.

(3) Resistance: Resistance was measured with a texture analyzer.

Physical property measurement result division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 moisture(%) 9.2 9.2 9.4 9.3 7.2 10.5 Ke? Diameter (mm) 63 62 60 63 71 50 Ke? Thickness (mm) 8.8 8.8 9.2 9.0 6.0 10.8 Resistance (g _f / cm 2) 320 290 290 310 640 180

As shown in Table 3 above, the keels prepared according to Examples 1 to 3 of the present invention had comparable results with respect to water retention, expansion force and resistance (physical properties) as compared with Comparative Example 1 prepared using conventional wheat flour It can be confirmed that the rice cake using the rice flour of the present invention is sufficiently applicable to the product even when the wheat flour is excluded even when the flour is excluded.

Experimental Example  2: Sensory evaluation

1) Experimental material

The kale prepared in Examples 1 to 3 and Comparative Examples 1 to 3 is prepared.

2) Experimental method

After conducting the basic education on the taste and texture of ke, the sensory evaluation of each sample was carried out by using the 9 point scale method. The results are shown in Table 4 below. The number of test items is calculated by dividing the total score of the panel by the number of panels and then rounding it up to the second decimal place. The higher the score, the better the taste and texture of keel.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Sensuality 7.2 6.9 7.1 7.0 4.5 4.5 Texture 1 7.4 6.8 7.3 7.5 5.1 4.8 Texture 2
(Result after one week from the date of manufacture of the product) 7.2 6.8 7.0 7.3 5.0 4.6 Texture 3
(Results after one month from the date of manufacture of the product) 7.2 6.6 6.7 7.0 4.3 4.0 Texture 4
(Results after two months from the date of manufacture of the product) 7.0 6.6 6.5 6.9 4.0 3.1 Overall likelihood
(9 points scale) 7.3 6.8 6.9 7.2 5.2 4.3

As a result of the sensory test results of Table 4, the sensory evaluation of Examples 1 to 3, which were produced without using flour, showed similar results in sensory evaluation and sensory evaluation over time compared to Comparative Example 1 using wheat flour. In addition, in the case of Comparative Examples 2 and 3 prepared by using the raw materials at the mixing ratios not according to the present invention, the specific gravity was out of the range of 0.8 to 1.0. Therefore, the sensory properties and the elapsed time The change of mouth feel and the taste of food over time were very low.

Therefore, the confectionery product using the rice according to the present invention can be used as a confectionery product of the same or similar or similar degree as that of a confectionery product made of wheat flour, A gluten-free confectionery product exhibiting a soft texture can be provided.

Manufacturing example  1: Manufacture of cream

Using the ingredients and the ingredients as shown in Table 5 below, the cream was passed through a mixer and an aerator. The ingredients were mixed at 30 ~ 40 ℃ and continuously passed through an aerator to adjust the specific gravity to 0.35 ~ 0.60 and the temperature was maintained at 20 ~ 30 ℃ to produce a soft cream.

Ingredients Production Example 1 (unit:% by weight) shortening 50 Sugar 15 corn syrup 20 Processing oil 5 Spices 0.2 Purified water 9.8 system 100

Manufacturing example  2: Pure rice  Manufacture of choco pie

The cream prepared according to Preparation Example 1 was laminated between the layers of the rice cake prepared in Example 2, and chocolate was coated thereon to prepare pure rice choco pie. Fig. 1 shows a schematic diagram of the produced pure rice choco pie.

Manufacturing example  3: Pure rice sanding Ke  Produce

The cream prepared according to Preparation Example 1 was laminated between the middle layers of the rice cake prepared in Example 2 to prepare a pure rice sanding cake. Fig. 2 shows a schematic diagram of the manufactured rice sanding cake.

Manufacturing example  4: Pure rice Choco sanding Ke  Produce

The cream prepared according to Preparation Example 1 was laminated between the layers of the rice cake prepared in Example 2 to prepare a rice rice cake, and the rice chocolate sanding cake was coated with the chocolate as a whole. Fig. 3 shows a schematic diagram of the manufactured rice chocolate sanding cake.

Manufacturing example  5: Pure rice Ke?  Manufacture of composite confectionery

The cream prepared in Preparation Example 1 was placed between the layers of the rice cake prepared in Example 2, and then the chocolate was coated on the cream. Complex confectionery was prepared. Fig. 4 shows a schematic diagram of the manufactured confection.

Claims (12)

With respect to 100 parts by weight of the rice flour and the glutinous rice flour mixture,
8 to 20 parts by weight of modified starch; And
40 to 80 parts by weight of eggs;
≪ RTI ID = 0.0 > 1, < / RTI >
The composition for confectionery products according to claim 1,
With respect to 100 parts by weight of the rice flour and the glutinous rice flour mixture,
40 to 80 parts by weight of a vegetable oil;
100 to 180 parts by weight of saccharides;
20 to 60 parts by weight of sugar alcohols;
0.4 to 4 parts by weight of an expanding agent;
0.04 to 0.2 part by weight of salt; And
80 to 120 parts by weight of purified water;
Wherein the rice is cooked with the rice.
The confectionery product of claim 1, wherein the rice flour, the glutinous rice flour mixture, the modified starch and the egg are mixed at a weight ratio of 100: 8: 40 to 100: 20: 80.
The confectionery product using rice according to claim 1, wherein the rice flour has a moisture content of 10 to 20% by weight and a content of particles having an average particle size of less than 200 mesh is 93% or more.
The confectionery product according to claim 1, wherein the glutinous rice powder has a moisture content of 10 to 20% by weight.
[3] The confectionery product according to claim 1, wherein the modified starch is at least one starch selected from the group consisting of acid-treated starch, oxidized starch, dextrin, crosslinked starch and starch.
The confectionery product according to any one of claims 1 to 6, wherein the confectionery product is rice cake, rice choco pie, or rice cake. Wherein the rice is used as a raw material.
(a) 8 to 20 parts by weight of a modified starch, based on 100 parts by weight of a mixture of a rice flour and a glutinous rice flour; And 40 to 80 parts by weight of an egg are mixed and kneaded;
(b) a molding step of molding the kneaded product through a continuous method; And
(c) a firing step of firing the molded article in an oven;
The method of manufacturing a confectionery product using rice according to claim 1,
9. The method of claim 8, wherein step (a)
40 to 80 parts by weight of a vegetable oil; 100 to 180 parts by weight of saccharides; 20 to 60 parts by weight of sugar alcohols; 0.4 to 4 parts by weight of an expanding agent; 0.04 to 0.2 part by weight of salt; And 80 to 120 parts by weight of purified water are further mixed and kneaded.
The method of manufacturing a confectionery product according to claim 8, wherein the kneaded product has a specific gravity of 0.8 to 1.0.
The method of manufacturing a confectionery product using rice according to claim 8, wherein the final temperature of the kneaded product is 20 to 25 ° C.
The method of manufacturing a confectionery product using rice according to claim 8, wherein the baking in step (c) is performed at 100 to 300 ° C.

Images