KR20170139228A - Manufacturing method macaron using rice flour and macaron using rice flour manufactured by the same - Google Patents

Manufacturing method macaron using rice flour and macaron using rice flour manufactured by the same Download PDF

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Publication number
KR20170139228A
KR20170139228A KR1020160071427A KR20160071427A KR20170139228A KR 20170139228 A KR20170139228 A KR 20170139228A KR 1020160071427 A KR1020160071427 A KR 1020160071427A KR 20160071427 A KR20160071427 A KR 20160071427A KR 20170139228 A KR20170139228 A KR 20170139228A
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sugar
macaroon
rice flour
kneaded
egg
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KR1020160071427A
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Korean (ko)
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이윤미
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이윤미
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00Batters, dough or mixtures before baking
    • A21D10/002Dough mixes; Baking or bread improvers; Premixes
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/047Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/20Partially or completely coated products
    • A21D13/24Partially or completely coated products coated after baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/261Animal proteins
    • A21D2/262Animal proteins from eggs
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, 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

Abstract

The present invention relates to a method of preparing rice flour macaroons, and rice flour macaroons prepared thereby. The present invention provides rice flour macaroons that have a soft mouth-feel and a high nutritional content, and can be safely enjoyed by those who are allergic to gluten or suffer from celiac disease, by using healthful rice flour instead of refined wheat flour typically used in making macaroons.

Description

Technical Field [0001] The present invention relates to a method for producing a rice flour macaroon and a rice flour macaroon produced by the same,

The present invention relates to a method for producing rice macaroon and a rice flour macaroon produced by the method, and more particularly to a method for producing macaroon using rice flour which is useful for health instead of refined wheat flour used for macaroon production, The present invention relates to a method for producing a rice flour macaroon capable of satisfying the taste of modern people who have high nutritional content and high interest in health and a rice flour macaroon produced thereby.

Macaron is a kind of cookie made by adding sugar, almonds, coconut, vanilla, etc. to egg whites, shaping it into a certain shape after bubbling, and baking it in the oven.

This Macaroon is one of the representative meringue (bubble) cookies with Daquaz, smooth inside and crispy outside, and it is reported that Macaroon was used in Venice in the 13th century. At that time, Dough (delicate dough) 'in the meaning of the Macerone (Macerone) was called. In 1533, Catherine of Italian Medici, who liked macaroons, married Henry II of France and gradually spread throughout Europe as the Macaroon formula was passed on to France.

Because macaroon is made from meringue, it is very soft compared with ordinary confectionary, and it can be eaten freely by both men and women.

Recently, it has been widely known that macarons are made by applying cream between two macaroons. The cream between two macaroons is more popular than usual macaroons because of its creamy flavor. Many are being made.

On the other hand, since macaroon is an ordinary confectionery, it is made of wheat flour as a main ingredient and contains almond powder and the like. However, there is no technique to manufacture macaroon using rice flour.

In other words, rice contains about 7% protein, but it does not contain glutelin which forms gluten contained in wheat flour, so it does not have gluten property because gluten is not formed.

In recent years, macaroon has not been produced with pure rice flour, but macaroon has been produced by mixing strong flour with rice flour. However, this was not macaroon using rice flour, and macaron using wheat flour.

In addition, the modified rice starch has been applied to the production of macaron using gluten-like effect by adding active gluten to the rice flour or separating the protein from the wheat. However, the addition of excessive active gluten does not taste the taste of the rice flour macaroon, Problems of health caused by excessive use of gluten have also been raised.

Korean Patent Publication No. 10-2015-0102198 (published on September 07, 2015) Korean Patent Publication No. 10-2016-0034639 (published on Mar. 30, 2016) Domestic registered patent No. 10-1345142 (registered on December 19, 2013)

The present invention generally relates to a method for producing macaroon by using rice flour which is beneficial for health instead of refined wheat flour used in macaroon manufacturing, and which is capable of satisfying the taste of modern people who have a soft texture, high nutritional content, And a method of manufacturing the same.

The present invention also provides a rice flour macaroon which can be eaten safely by people who have gluten allergy or celiac disease by using rice flour instead of wheat flour.

The present invention also provides a macaroon made of rice flour, which is soft and has a good texture, by inducing texture similar to that of macaroon made of wheat flour.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

A method for preparing a rice flour macaroon according to the present invention comprises preparing and measuring a material at a constant weight (S100) after preparing materials consisting of rice flour, egg white egg, sugar powder and sugar; An egg white whipping step (S200) for whipping and stirring the egg white egg; A sugar addition and whipping step (S300) of adding the metered sugar to the whipped egg white egg followed by whipping; A rice flour and sugar powder adding step (S400) of adding the metered rice flour and sugar powder to the whipped egg yolk to which sugar is added and stirring to prepare a kneaded product; A forming step (S500) of squeezing the kneaded product into a syringe bag and molding the kneaded product into a predetermined size; Drying the formed kneaded product (S600); A baking step (S700) of heating the kneaded product in an oven to produce a macaroon molding; A cooling step (S800) of cooling the baked macaroon molding; And a cream sanding and aging step (S900) in which the cream is applied to one side of the cooled macaroon molding, and then the other macaroon molding is pasted to complete the macaroon and then stored for 20 to 30 hours for aging.

The rice flour, egg yolk, sugar powder and sugar are mixed with 5 to 6 parts by weight of rice flour, 3 to 5 parts by weight of egg yolk, 4 to 6 parts by weight of sugar powder and 3 to 5 parts by weight of sugar in the preparation and metering step (S100) And the egg white whipping step S200 whips the egg white by stirring the egg white at a speed of 100 to 150 rpm using a hand mixer for 5 to 10 minutes, In step S300, the above-described metered sugar is added to the whipped egg white egg and then whipped by stirring with a hand mixer at a speed of 100 to 150 rpm for 3 to 6 minutes. In the forming step S500, The kneaded product is put into a syringe bag and molded into a circular shape having a thickness of 0.5 to 1.5 cm and a diameter of 3 to 5 cm, and the drying step (S600) is performed at 15 to 25 ° C for 10 to 30 minutes to dry The baking step (S700) may be heated for 10 to 15 minutes at a temperature of the kneading water 145 to 155 ℃.

The rice flour may have a moisture content ranging from 10 to 12% and a grain size of 45 to 160 mesh.

In the present invention, 5.5 kg of rice flour, 4 kg of egg white egg, 5 kg of sugar powder and 4 kg of sugar are prepared, and the egg white egg is stirred with a hand mixer at a speed of 120 rpm for 8 minutes, The mixture was stirred for 5 minutes at a speed of 120 rpm using a hand mixer to whip the mixture. The kneaded product was prepared by adding the weighed rice flour and sugar powder to the kneaded product. The kneaded product was placed in a syringe bag, And the molded kneaded product was dried at a temperature of 20 캜 for 20 minutes and then heated at a temperature of 150 캜 for 13 minutes to produce a macaroon molding. After cooling the macaroon molding, And macaron using rice flour prepared by combining two macaroon moldings so that the cream is applied, followed by aging for storage for 24 hours.

The details of other embodiments are included in the detailed description.

The method for producing rice flour macaroon according to the present invention is generally characterized in that macaron is produced using rice flour which is useful for health instead of refined wheat flour used in the production of macaroon to provide a smooth texture and high nutritional content, Can be satisfied.

In addition, the rice flour macaroon according to the present invention can be eaten safely by people who have gluten allergy or celiac disease by using rice flour instead of wheat flour.

In addition, the rice flour macaroon according to the present invention induces texture similar to macaroon made from wheat, and is soft and good in texture.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

FIG. 1 is a flow chart for explaining a method of manufacturing a rice flour macaroon according to the present invention.
FIGS. 2 to 5 are photographs showing the steps of manufacturing the rice flour macaroon according to the present invention.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a method for producing a rice flour macaroon according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart for explaining a method of manufacturing a rice meal macaroon according to the present invention, and FIGS. 2 to 5 are photographs showing steps of manufacturing a rice meal macaroon according to the present invention.

1 to 5, the method for preparing rice flour macaroons according to the present invention includes preparing and measuring a material (S100), egg whipping (S200), adding and whipping sugar (S300), adding rice flour and sugar powder (S400), a forming step (S500), a drying step (S600), a baking step (S700), a cooling step (S800), and a cream sanding and aging step (S900).

1. Material preparation and metering step (S100)

The material preparing and metering step (S100) is a step of preparing materials for producing macaron and then weighing them to a constant weight.

Rice flour, egg white, sugar powder and sugar can be prepared as the materials used in the material preparing and metering step (S100). The rice flour, egg white, sugar powder and sugar are respectively mixed with 5 to 6 parts by weight of rice flour, 3 to 5 parts by weight, sugar powder 4 to 6 parts by weight and sugar 3 to 5 parts by weight.

In the material preparation and metering step (SlOO), a generally used balance may be used for weighing, for example, an electric indicating scale may be used.

In addition, in the present invention, macaroon can be prepared using egg white eggs, which can be prepared by removing egg yolk, which is a yolk of egg, and isolating egg white which is white.

2. Egg whipping (S200)

The egg white whipping step S200 is a step of whipping the egg whites by stirring the eggs.

In the present invention, the egg white whipping step (S200) may be performed using a blender or a blender. For example, the egg white can be stirred with a hand mixer at a speed of 100 to 150 rpm for 5 to 10 minutes, Egg egg whites can be whipped.

3. Adding sugar and whipping (S300)

The sugar addition and whipping step (S300) is a step of adding the metered sugar to the whipped egg white and then whipping.

In the sugar addition and whipping step (S300), the metered sugar may be added at a time and then whipped. However, the sugar may be uniformly mixed and whipped in the whipped egg white, It is preferable to add them separately.

In the sugar addition and whipping step (S300), the above-described metered sugar is added to the whipped egg white egg, and the sugar can be whipped by stirring using a hand mixer at a speed of 100 to 150 rpm for 3 to 6 minutes.

4. Step of adding rice flour and sugar powder (S400)

In the step of adding rice flour and sugar powder (S400), the kneaded rice flour and sugar powder are added to the whipped egg whites to which sugar is added, and stirred to prepare a batter.

For example, the rice flour may be prepared by soaking the rice in water at a room temperature for 8 to 12 hours (in water (water) for 8 to 12 hours), and then adding rice flour and sugar powder (S400) It is sown on the sieve, and it can be dried at a room temperature or less by using a low-temperature drier. Thereafter, the dried rice can be pulverized with a mill and the rice flour can be prepared using a sieve having a size of 45 to 160 mesh.

The rice used for producing macaroon in the present invention can be used regardless of the content of the amylose, and can be processed using not only the finished grains but also the grains obtained incidentally at the time of harvesting. The chewing gum can be prepared as a general sieve by removing the outer shell part and the embryo formed during the ripening process, washing with water, and soaking for 8 to 12 hours.

After soaking the soaked rice, the moisture content of the rice grains was adjusted to 30 to 50%, followed by heat treatment at 45 to 55 ° C for 5 to 15 hours in a shaking water bath (80 rpm) To 160 millimeters of sieve. In the present invention, the moisture content of the rice flour prepared as described above may range from 10 to 12%.

The sugar powder is prepared using any sugar used in the field of confectionery or baking, and the sugar powder may be directly manufactured or used, or a commercially available sugar powder may be used. For example, the sugar powder may be prepared by mixing starch (e.g., cornstarch) in finely ground sugar at a predetermined ratio (about 30-50%), and such sugar powder may be prepared by mixing It is a known technology, and a detailed description thereof will be omitted.

Meanwhile, in the present invention, rice flour and sugar powder are added to egg white eggs to which sugar is added to prepare a kneaded product. However, in order to color the produced macaroon, various kinds of egg white, sugar, rice flour and sugar powder It may also be possible to double the taste of the consumer by adding colored pigments, flavors, nuts or other known additives.

The pigments, fragrances, nuts, and other known additives used in the macaroons are known to those skilled in the art, and a detailed description thereof will be omitted.

5. Molding step (S500)

The forming step S500 is a step of squeezing the kneaded product into a syringe bag and molding the kneaded product into a predetermined size.

Referring to FIG. 2, in the forming step (S500), the kneaded product may be molded into a round shape having a thickness of 0.5 to 1.5 cm and a diameter of 3 to 5 cm by putting the kneaded product in a sachet.

6. Drying step (S600)

The drying step (S600) is a step of drying the kneaded product.

For example, the drying step (S600) may be performed at room temperature (15 to 25 DEG C) at a temperature of 10 to 30 DEG C Min, and when the surface of the molded kneaded product is touched, it is preferable to dry the kneaded product such that the kneaded product is not smudged.

7. Burning step (S700)

The baking step S700 is a step of heating the kneaded product in an oven to produce a macaroon molding.

In the baking step (S700), the kneaded product is heated at 145 to 155 DEG C for 10 to 15 minutes to be baked to produce a macaroon molding.

Meanwhile, in the baking step (S700), the kneaded product is heated at a temperature of 145 to 155 ° C for 10 to 15 minutes to produce a macaroon molding. In the baking step (S700), the macaroon molding The first heating step, the second heating step and the third heating step may be performed so that the surface and the inside can be uniformly baked.

The first heating step is a step of heating at 152 to 155 ° C for 2 to 5 minutes, wherein the first heating step can firmly maintain the texture of the kneaded product by heating the kneaded product at a high temperature.

Wherein the second heating step is a step of heating the kneaded product at a temperature lower than the first heating step after heating in the first heating step, wherein the second heating step is performed at 148 to 151 DEG C for 5 minutes to 8 minutes By heating, the inside of the kneaded product can be heated while keeping the surface of the kneaded product intact.

The third heating step is a step of heating the kneaded product at a temperature lower than the second heating step after heating in the second heating step, wherein the third heating step is performed at 145 to 147 DEG C for 2 to 4 minutes By heating, the kneaded product can be heated to the inside of the kneaded product to completely heat the kneaded product.

8. Cooling step (S800)

The cooling step S800 is a step of cooling the baked macaroon molding.

Referring to FIG. 3, in the present invention, the cooling step (S800) can be slowly cooled at room temperature. The slow cooling of the macaroon molding causes the aging phenomenon of macaroon molding surface Can be prevented.

9. Sanding cream and aging step (S900)

In the cream sanding and aging step (S900), the cream is applied to one side of the cooled macaroon molding, and then the other macaroon molding is attached to the macaroon to complete the macaroon, followed by aging for 20 to 30 hours.

4 and 5, in the cream sanding and aging step (S900), a macaroon in the form of a cream applied between macaroon moldings can be produced. The cream is used in a conventional cream used in confectionery or bakery And the cream is a well known technique to those skilled in the art, and a detailed description thereof will be omitted.

Hereinafter, a method of manufacturing a rice meal macaroon according to the present invention will be described in more detail with reference to the accompanying drawings.

<Examples>

First, 5.5 kg of rice flour, 4 kg of egg white egg, 5 kg of sugar powder and 4 kg of sugar were prepared, and the egg white egg was stirred for 8 minutes at a speed of 120 rpm using a hand blender. Then, The mixture was stirred for 5 minutes at a speed of 120 rpm using a blender and whipped.

Next, weighed rice flour and sugar powder were added and stirred to prepare a kneaded product. The kneaded product was put into a syringe bag and molded into a circular kneaded product having a diameter of 4 cm.

Next, the molded kneaded product was dried at a temperature of 20 캜 for 20 minutes, and then heated at a temperature of 150 캜 for 13 minutes to prepare a macaroon molding.

Then, after cooling the macaroon molding, two macaroon moldings were bonded so that the cream was applied between the macaroon moldings, and after that, they were stored for 24 hours and aged to prepare macaron using rice flour.

<Comparative Example>

Macaron was prepared using the same materials as in the examples. Unlike the examples in the comparative examples, macaron was prepared using wheat flour of the same weight instead of rice flour.

<Sensory Evaluation>

The sensory evaluation of the taste, flavor, texture, and preference of macaroons prepared in Examples and Comparative Examples was carried out as described above, and the results are shown in Table 2 below. The sensory test was performed on 100 food experts and general consumers. The score and evaluation criteria were evaluated using the 9-point scoring method, as shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Taste (flavor) Incense (odor) Texture (physical property) Comprehensive preference Example 8.2 8.3 8.1 8.2 Comparative Example 8.1 8.0 8.0 8.1

Referring to Table 2, it was confirmed that the taste, flavor, texture, and overall preference of macaron using the rice flour prepared according to the examples were superior to macaron using wheat flour prepared according to the comparative example .

As shown in [Table 2], macaron using rice flour prepared according to the present invention is superior to macaron produced using conventional wheat flour, and it is also excellent in the sensory properties of gluten allergy or wheat flour by using rice flour instead of wheat flour. People with celiac disease could be reliably consumed.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (4)

Preparing and measuring a material having a predetermined weight after preparing materials consisting of rice flour, egg white, sugar powder, and sugar (S100);
An egg white whipping step (S200) for whipping and stirring the egg white egg;
A sugar addition and whipping step (S300) of adding the metered sugar to the whipped egg white egg followed by whipping;
A rice flour and sugar powder adding step (S400) of adding the metered rice flour and sugar powder to the whipped egg yolk to which sugar is added and stirring to prepare a kneaded product;
A forming step (S500) of squeezing the kneaded product into a syringe bag and molding the kneaded product into a predetermined size;
Drying the formed kneaded product (S600);
A baking step (S700) of heating the kneaded product in an oven to produce a macaroon molding;
A cooling step (S800) of cooling the baked macaroon molding; And
Wherein the creamy sanding and aging step (S900) comprises applying the cream to one side of the cooled macaroon shaped product and then pasting the other macaroon shaped product to complete the macaroon and storing it for 20 to 30 hours for aging. Gt;
The method according to claim 1,
The rice flour, egg yolk, sugar powder and sugar are mixed with 5 to 6 parts by weight of rice flour, 3 to 5 parts by weight of egg yolk, 4 to 6 parts by weight of sugar powder and 3 to 5 parts by weight of sugar in the preparation and metering step (S100) By weight,
The egg white whipping step S200 whips the egg white by stirring the egg white with a hand blender at a speed of 100 to 150 rpm for 5 to 10 minutes,
The sugar addition and whipping step (S300) is performed by adding the above-mentioned metered sugar to the whipped egg white egg and then whipping it by stirring with a hand mixer at a speed of 100 to 150 rpm for 3 to 6 minutes,
In the forming step (S500), the kneaded product is put into a syringe bag and molded into a circular shape having a thickness of 0.5 to 1.5 cm and a diameter of 3 to 5 cm,
The drying step (S600) is performed at 15 to 25 DEG C for 10 to 30 minutes,
Wherein the baking step (S700) comprises heating the kneaded product at a temperature of 145 to 155 DEG C for 10 to 15 minutes.
3. The method of claim 2,
Wherein the rice flour has a moisture content in the range of 10 to 12% and a particle size of 45 to 160 mesh.
5.5 kg of rice flour, 4 kg of egg white egg, 5 kg of sugar powder and 4 kg of sugar were prepared, and the egg white egg was stirred with a hand mixer at a speed of 120 rpm for 8 minutes. Subsequently, the sugar was added in three portions, And the resulting mixture was stirred for 5 minutes at a speed of 120 rpm for whipping. The kneaded product was put into a syringe bag and molded into a circular kneaded product having a diameter of 4 cm. The kneaded product was stirred by adding the above-mentioned weighed rice flour and sugar powder, , And the molded kneaded product is dried at a temperature of 20 ° C for 20 minutes and then heated at a temperature of 150 ° C for 13 minutes to produce a macaroon molded product. After the molded product is cooled, cream is applied between the molded macaroon products Wherein the macaroon is produced by combining two macaroon moldings and then aging by storing the same for 24 hours.
KR1020160071427A 2016-06-09 2016-06-09 Manufacturing method macaron using rice flour and macaron using rice flour manufactured by the same KR20170139228A (en)

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Publication number Priority date Publication date Assignee Title
KR102082973B1 (en) * 2019-09-25 2020-02-28 주식회사 제이브라운 Manufacturing method for macaron and macaron manufactured by the same

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JP2004141096A (en) * 2002-10-25 2004-05-20 Masako Fujitani Method for producing western-style confectionery using rice powder
KR20150102198A (en) * 2014-02-28 2015-09-07 이석원 Method for processing macaron
KR20160034639A (en) * 2014-09-22 2016-03-30 박영미 Macaroon manufacture Method

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Publication number Priority date Publication date Assignee Title
JP2004141096A (en) * 2002-10-25 2004-05-20 Masako Fujitani Method for producing western-style confectionery using rice powder
KR20150102198A (en) * 2014-02-28 2015-09-07 이석원 Method for processing macaron
KR20160034639A (en) * 2014-09-22 2016-03-30 박영미 Macaroon manufacture Method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102082973B1 (en) * 2019-09-25 2020-02-28 주식회사 제이브라운 Manufacturing method for macaron and macaron manufactured by the same

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