KR20190064069A - High-protein rice muffins and their manufacturing methods - Google Patents

Abstract

The present invention relates to a rice muffin having rice powder as major ingredients and a manufacturing method thereof. The present invention comprises: a gelatinization process (a) of putting10 parts by weight of rice bran and 1 part by weight of rice embryo bud in 20 parts by weight of boiling water, and mixing the same for 5-10 minutes to gelatinize the same; a step (b) of putting 80 parts by weight of sugar, 8 parts by weight of salt and 100 parts by weight of eggs with respect to 50 parts by weight of frothed cream cheese and 50 parts by weight of butter, mixing the same and making the same creamy; a step (c) of putting the rice bran and rice embryo bud gelatinized in the step of (a) into a creamy mixture prepared in the step (b), and mixing the same; a step (d) of putting 100 parts by weight of rice powder filtered by a filter having 20 mesh or more, 5 parts by weight of jigemi powder, 10 parts by weight of bean powder, and 2 parts by weight of baking powder into the mixture completing the step (c), and making the same a paste; and a step (e) of putting the dough of the step (d) into a fan to roast for 15 minutes in an oven at 180°C. The high protein rice muffin manufactured by the present invention uses rice powder as a major ingredient to promote rice consumption, increases usage of jigemi which may cause environmental pollution source when thrown away, and at the same time, gelatinizes rice bran and rice embryo bud which contain a lot of fibers to provide a moisturized texture, and adds bean powder and cream cheese having high calories to provide high protein rice muffin having enriched nutrition, thereby providing an effect of bread substitute.

Description

{High-protein rice muffins and their manufacturing methods}

The present invention relates to a high-protein rice muffin containing nutritional fortification materials such as rice bran, rice bran, cream cheese, butter, soybean flour and the like, including sake lees, on the rice flour as a main component of muffins, and a process for producing the same.

Due to the Westernization of the food culture, bread is easily eaten as a substitute for meals, and is also loved as a snack.

Muffin, a kind of bread confectionery, is made by mixing flour with sugar, oil, egg, milk, etc., and the British style fermented soft material on both sides of the hot plate to make a light taste. In the US style, baking powder is put into a mold like a cup cake, baked and baked with sweetness. There are plain muffins, chocolate muffins, honey muffins, and the like.

In view of this, conventionally, rice husk added with rice husk, which is prepared by pulverizing and pulverizing as a kind of food byproduct in a form of filtration and powder and adding it to rice flour and a method for producing the rice muffin are disclosed in Patent Document 1 (KR 1020120072920 A) Technology.

Liquorice is a kind of by-product of food production. It is a residue left after squeezing out liquor (liquor or sake) only after drinking, and it is also called liquorice beef or sake brew. When there is no food in the past, It was also used as an animal feed, and the residue was mixed with water to make makgeolli. The water content of the walnut is very high at 90% or more. If it is just discarded, it becomes a source of water pollution. Recently, there has been a problem that it is difficult to dispose of the walnut because of the increase of food due to the recent economic growth and limitation of recycling to feed. Technology development has been required.

Therefore, Patent Document 1 is an advanced invention in that rice muffins were produced using spruce that can provide a cause of environmental pollution in the past. However, since rice muffins are manufactured using only spruce, This is complemented by the fact that there are aspects.

1. KR 1020120072920 A (Released on July 4, 2012)

Accordingly, the present invention relates to a method for producing rice muffins by adding an iron powder to a rice flour as in the prior art of Patent Document 1, and further adding a high-nutrient rice bran, rice gruel, cream cheese, butter, The present invention provides a high-protein rice muffin which is excellent in nutrition and can be used as a substitute for bread or for a simple meal, and a method for producing the same.

According to the present invention, a high-protein rice muffin is a rice muffin containing rice flour as a main component, comprising 5 parts by weight of spruce, 10 parts by weight of rice bran, 1 part by weight of rice gruel, 50 parts by weight of rice flour per 100 parts by weight of the rice flour, Weight cream cheese, 50 parts by weight of butter, and 10 parts by weight of soybean flour.

According to the high-protein rice muffins of the present invention, rice flour passed through a sieve having 20 mesh or more is used for the rice flour, the husk is a husk made by filtering and drying the husk at 60 to 75 ° C for 11 to 13 hours, The rice bran and the rice husk are mixed in water for breaking for 5 to 10 minutes, and then subjected to a gelatinization treatment.

According to the method for producing a high-protein rice muffin of the present invention, (a) 20 parts by weight of boiling water, 10 parts by weight of rice bran and 1 part by weight of rice husk are added to the mixture for 5 to 10 minutes to give a luxury treatment, and (b) 80 parts by weight of sugar, 8 parts by weight of salt and 100 parts by weight of eggs are mixed with 50 parts by weight of cream cheese and 50 parts by weight of butter to mix and cream the mixture. (C) (D) 100 parts by weight of rice flour, 10 parts by weight of flour, 10 parts by weight of soybean meal, 2 parts by weight of baking powder, (C) adding the kneaded product of step (d) into a pan and baking the kneaded product in an oven at 180 캜 for 15 minutes.

According to the method for producing a high-protein rice muffin of the present invention, the cream cheese and the butter which are foamed in the step (b) are prepared by mixing the cream cheese into the mixing bowl first, mixing the mixture smoothly, To be released.

According to the present invention, since the rice muffins are produced by using the husk, the taste and flavor are excellent and the sweet taste is strong. Therefore, the muffin taste can be improved and the content of the artificial synthesis additive for flavoring can be lowered, , The use of rice flour as a main ingredient promotes the consumption of rice and may increase the income of farm households. In addition, if it is abandoned, it may increase the utilization of the oil, which may cause environmental pollution, This rich rice gruel and rice gruel will provide a moist texture, as well as high-calorie soy flour and cream cheese to provide high-protein, high-protein rice muffins that can be used as a substitute for bread or casual food. Effect.

Fig. 1 is a photograph showing the pretreatment process of the seedlings.
2 is a view illustrating a process for producing a high-protein rice muffin according to the present invention.

Hereinafter, preferred embodiments according to the present invention will be described in detail.

The high-protein rice muffin according to the present invention basically comprises rice flour and rapeseed as described in Patent Document 1, and additionally high nutritional materials to provide high-protein-rich high-protein muffins and a preparation method thereof, In explaining the present invention, the scope of execution and related data according to the use of rice flour and rapeseed may be the same as or similar to those described in Patent Document 1, and if necessary, I will reveal.

The high-protein rice muffins according to the present invention are made mainly of rice flour. It is natural that the use of rice flour can facilitate the consumption of rice and it will provide various advantages in terms of increasing national income as well as increasing the income of farm household because the use of rice is expanded. will be.

Rice muffins contain 5 parts by weight of roast beef, 10 parts by weight of rice bran, 1 part by weight of rice grain, 50 parts by weight of cream cheese, 50 parts by weight of butter, and 10 parts by weight of soybean flour, based on 100 parts by weight of rice flour and 100 parts by weight of the rice flour.

Rice flour is preferably used for rice flour passing through a sieve body of 20 mesh or more.

It is preferable that the husk is a husk made by filtering and drying the husk at 60 to 75 ° C for 11 to 13 hours and then pulverizing it.

More specifically, it contains more than 90% of water, so that it is preferable to undergo the first and second filtration processes as shown in FIG. 1, and then the moisture content is lowered through drying, It is preferable to use a powder obtained by pulverizing it.

It has been found out that in the above drying step, it is preferable to use a product obtained by drying the wax at 60 to 75 ° C for 11 to 13 hours, preferably 12 hours, as described in Patent Document 1, And color and texture are the best (see Table 1)

12 hours Quality change per treatment temperature       division    Drying temperature (캜)       incense      Color      Texture     Example 1         60       +++       +++      +++     Comparative Example 1-1         65        +       ++       ++     Comparative Example 1-2         70        +       ++       ++     Comparative Example 1-3         75        -        +        +     Comparative Example 1-4         80        -        -       ++

      (* -: poor, -: very bad, +: normal, ++ good, +++: very good)

In addition, the lightness of the muffin decreased with the increase of the content of wax in the whole composition of the muffin material, and the tendency increased with time in the case of the hardness. Especially, when the content of wax increased, the sweetness of the muffin became stronger I could.

Therefore, it is most preferable to prepare rice muffins by adding 5 parts by weight of starch to 100 parts by weight of the rice flour in consideration of the physical characteristics and the overall preference thereof.

In addition, rice bran and rice bran used in the rice muffin are put into the water for breaking and mixed for 5 to 10 minutes to be subjected to a gelatinization treatment. When the rice bran is used without smoothing the rice bran with the rice bran, it is difficult to grind the rice bran and the texture may be deteriorated.

The high-protein rice muffins as described above have excellent taste and flavor, and because of the addition of a high-nutrient material, the fat content is low and the protein content is high, so that it is no harm as high-protein foods.

Therefore, it can be used sufficiently as substitute for bread or substitute for long meal.

Next, the method for producing the high-protein rice muffins according to the present invention will be described in detail.

(a) Grading process

In the lavage process, 10 parts by weight of rice bran and 1 part by weight of rice grain are added to 20 parts by weight of boiling water and mixed for 5 to 10 minutes to obtain a luxury. The breaking water is based on 100 占 폚.

As described above, since the rice husk and the rice husk are subjected to a glaze treatment, problems of crushing and texture are reduced due to the use of only the rice husk, and the portion that is difficult to use due to high price is eliminated, The burden of manufacturing the muffins can be remarkably reduced. In addition, as rice bran and rice flour are kneaded, starch is swollen to make a moist muffin, and the texture of the muffins can be improved, and a moist and soft texture can be provided.

(b) Creaming process

In the creaming process, first, 50 parts by weight of cream cheese and 50 parts by weight of butter are prepared in a foam state. At this time, the cream cheese and butter to be foamed are preferably prepared by first mixing the cream cheese into the mixing bowl, mixing the mixture smoothly, and then adding the cheese to the foam to form the cream cheese. Next, 80 parts by weight of sugar, 8 parts by weight of salt and 100 parts by weight of eggs are added to the foamed cream cheese and butter to mix and cream.

(c) Mixing process

In the mixing step, the rice gum and the rice gum treated in the step (a) are mixed in a creamy mixture in the step (b) and mixed thoroughly.

(d) kneading process

In the kneading process, 100 parts by weight of rice flour, 20 parts by weight of flour, 10 parts by weight of soybean meal, 2 parts by weight of baking powder were added to the mixture obtained in the step (c) and kneaded to obtain a kneaded product Process.

(e) Baking process

The baking process refers to a process in which the kneaded product of the step (d) is placed in a pan having a predetermined shape and shape and baked in an oven at 180 캜 for 15 minutes.

The rice muffins prepared as described above are excellent in taste and flavor according to the addition of rapeseed, and by adding butter, cream cheese and soy flour, the fat content is lowered and the protein content is increased, so that high-protein muffins can be provided.

In addition, by using rice bran and rice grain, one of 100 parts by weight of muffin provides a rice browning effect of the brown rice semi-air, and the rice bran in the rice bran and the directly fed rice bran are treated by a luxurious treatment to provide a moist and soft texture .

These rice muffins are nutritious and high in protein, so they are good enough to substitute for bread, and a substitute for a simple meal will suffice.

Claims (4)

In rice muffins whose main ingredient is rice flour,
100 parts by weight of the rice flour and
5 parts by weight of spruce, 10 parts by weight of rice bran, 1 part by weight of rice bran, 50 parts by weight of cream cheese, 50 parts by weight of butter, and 10 parts by weight of soy flour based on 100 parts by weight of the rice flour.
The method according to claim 1,
The rice flour is rice flour passed through a sieve having a size of 20 mesh or more. The rice flour is a flour made by filtering and drying the filtered flour at 60 to 75 ° C for 11 to 13 hours and then grinding the rice flour. Wherein the mixture is mixed for 10 minutes and then subjected to gelatinization.
In producing rice muffins containing rice flour as a main component,
(a) 10 parts by weight of rice bran and 1 part by weight of rice grain are added to 20 parts by weight of boiling water and mixed for 5 to 10 minutes to give a luxury,
(b) 80 parts by weight of sugar, 50 parts by weight of cream cheese, 50 parts by weight of cream cheese, 8 parts by weight of salt and 100 parts by weight of eggs are mixed and mixed to form a cream,
(c) mixing the raw rice gum and the rice husk treated in the step (a) into a creamy mixture in the step (b) and mixing,
(d) 100 parts by weight of rice flour, 20 parts by weight of flour, 10 parts by weight of soybean powder and 2 parts by weight of baking powder are kneaded in the mixture after step (c)
(e) baking the kneaded product of step (d) in a pan at 180 DEG C for 15 minutes.
The method of claim 3,
The cream cheese and the butter which are foamed in the step (b) are prepared by first mixing the cream cheese into the mixing bowl, mixing the mixture smoothly, and then adding the cheese to the foam to form the cream cheese. Way.

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