KR20190140541A - cake - Google Patents

Abstract

The present invention relates to a method of manufacturing a rice ring using rice flour. More specifically, the present invention relates to a method for manufacturing a rice ring which manufactures a rice ring walnut cake by adding any one of red yeast rice, squid ink, mugwort, and banana to a basic dough using rice flour to make a plain dough. The present invention can maintain a uniform quality regardless of the season.

Description

Rice ring manufacturing method and manufactured rice ring {cake}

The present invention relates to a method of manufacturing a rice ring using rice powder, and more specifically, to a basic dough using rice flour, any one of hongguk, squid ink, wormwood and banana is added to prepare a plain dough to make rice ring cake turning bread It relates to a manufacturing method of a rice ring to be produced and a manufactured rice ring.

As farm income is being reduced due to falling prices due to oversupply of rice, it is necessary to create added value through the use of less commercially available rice and surplus by-product rice. As one or two families become more nuclear families, it is urgent to develop differentiated rice processing products that meet consumer needs by pursuing food quality, convenience and safety.

The efficacy of rice is known to be effective in the treatment of hypertension, kidney disease, eczema, diarrhea, bowel cancer prevention, cholesterol control and kidney stones, skin care. More than 95% of nutrients such as fat, carbohydrates, and protein are concentrated in rice bran and rice eyes, but white rice is a dead rice with all of these nutrients separated and only 5% of nutrients remain. The octacosanol is contained in the rice bran to reduce cholesterol in the body and increase glycogen, which restores the body's fatigue. . Tocotrienol in rice bran is 40 times stronger in antioxidant activity than tocopherol and contains a large amount of dietary fiber, which is known to be good for chronic constipation, elimination of stool, and prevention of adult diseases.

Rice has traditional rice cakes, rice porridge, and Sikhye except rice, but not many of them are oxidized and commercialized. Rice processing companies are processing some rice wine and rice cakes, but they are neglected to improve the quality of products such as product development due to their small size and lack of technology. In the diet, the consumption of rice as well as rice, bamboo, rice cakes and favorite food is increasing, and the consumption form of rice is changing in line with the aging age and the nuclear family trend. Farmers and organizations producing rice also need to identify new requirements of consumers and apply new processing technologies to their products to focus on producing more diverse and competitive products.

Premix is a powder product that combines sugar and butter with flour for easy cooking at home, and consists of powders for frying and baking such as hotteok, hot cakes and cookies. As well-being is emerging as a trend in premixes, premix products made from organic and Korean wheat are becoming popular with steady growth.

As the homemade culture of making food with my own hands spreads, premix products made by large companies are increasing in the market, and consumers are increasingly trying to eat safe food even if the price is high. The launch of is spreading.

Walnuts are rich in omega-3s, proteins, vitamin B2, and vitamin B1, which are used for food and medicinal purposes. Vitamin E helps reduce memory by increasing free radicals and increasing blood flow. In agreement, walnuts are written to be fat, strong to the body, black hair, protect the blood, and send Hachomyeon.

Korean Patent Publication No. 2007-0060600 (Walnut confectionery manufacturing method) is a premix of flour, sugar, cooking oil, margarine, dextrin, baking powder, emulsifier, salt, and flavors, mixed with egg, water, cooking oil, butter, condensed milk, and jongjong. The dough is put into a walnut-shaped baking mold, and the red bean paste and the large walnut kernels are put in by hand and heated to a constant temperature to cool the baked walnuts so that water droplets do not form. The moisture is not evaporated and is packed individually so that it stays moist for a long time. Even after eating for a long time, the original taste of walnut can be enjoyed.

Korean Patent Publication No. 10-2009-0096888 (a method for preparing a walnut pastry using a barley and a walnut pastry dough prepared by the same) as a prior art related to walnut confectionery is prepared for preparing a material to be added to the walnut pastry. step; A mixing step of adding and mixing the prepared ingredients flour, sugar, egg, waxy flour, margarine, glucose, baking powder, whole milk powder, soda and water; And a stirring step of stirring the mixed mixture for 20 to 30 minutes, and the amount of each material added in the mixing step is 8 to 10 parts by weight of sugar, 6 to 8 parts by weight of eggs, 100 based on 10 parts by weight of flour. 2 ~ 3 parts by weight of ash barley powder, 1 ~ 2 parts by weight margarine, 03 ~ 07 parts by weight glucose, 02 ~ 04 parts by weight baking powder, 005 ~ 010 parts by weight whole milk powder, 001 ~ 005 parts by weight soda It relates to a method for producing a dough for walnut cakes using the barley, characterized in that 1 to 3 parts by weight of water and a walnut pastry dough prepared thereby.

Korean Patent Registration 10-0666078 is manufactured by adding the size of walnuts to occupy at least 1/3 of the appearance of the whole walnut confectionery so that you can feel the savory and chewy taste of the walnut and the shape of the walnut confectionery is also actual Similarly, the present invention relates to a walnut confectionery manufacturing method conventionally manufactured to have an uneven appearance.

The present invention is made to solve the shortcomings of the conventional Hodo confectionery, bread as added to the basic dough using rice flour, any one of hongguk, squid ink, mugwort and banana to prepare a plain dough to prepare rice ring walnut Manufacturing method which can maintain the uniform quality regardless of season and improve the edible feel of the skin of Hodo confectionery prepared by mixing the blending ratio of the main ingredients in the optimum range without adding sweetener or artificial flavor and its It aims at providing by the manufacturing method.

According to the present invention, after mixing 25 parts by weight of sugar and 10 parts by weight of glucose to 40 parts of butter dissolved in 50 ° C. hot water, 60 parts by weight of eggs are mixed, 20 parts by weight of almond powder, 15 parts by weight of sugar powder and egg white 4 Preparing a first mixture by mixing 39 parts by weight of a marzipan comprising a mixture of parts by weight; Preparing a second mixture by mixing 22 parts by weight of fresh cream and 1 part by weight of vanilla oil, 1 part by weight of an emulsifier; Preparing a third mixture by mixing 45 parts by weight of powerful rice flour, 5 parts by weight of tapioca starch, 1.5 parts by weight of baking powder, and 5 parts by weight of powdered milk; Preparing a basic dough by mixing the first mixture, the second mixture, and the third mixture, and then mixing 30 parts by weight of walnut bunte; And baking in the mold; relates to a manufacturing method of the rice ring consisting of.

The present invention is prepared as a plain dough by adding any one of hongguk, squid ink, wormwood and banana to the basic dough using rice flour to prepare a rice ring walnut and without the addition of artificial sweeteners or flavorings Hodo confectionery manufactured by mixing within the range can maintain a uniform quality regardless of the season, improve the edible feel of the skin of the confectionery, and farmers' income is reduced due to the decrease in the received price due to the oversupply of rice. It promotes rice consumption through the use of these old rice and surplus by-products, creates added value, and reduces farm household income due to the price drop caused by oversupply of rice and imported rice. It can contribute to the creation of added value.

1 is a photo showing rice flour, tapioca powder, baking powder and powdered milk in the manufacture of rice rings of the present invention.
Figure 2 is a photograph showing the mixing of butter, sugar, glucose and eggs in the rice ring production of the present invention.
Figure 3 is a photograph showing mixing the marzipan in the manufacture of rice rings of the present invention.
Figure 4 is a photograph showing the basic dough in the production of the rice ring of the present invention.
5 is a photograph showing a rice ring of the present invention.
Figure 6 is a photograph showing a rice ring of the present invention.
Figure 7 is a photograph showing a rice plane in a rice ring of the present invention.
Figure 8 is a photograph showing the squid ink in the rice ring of the present invention.
Figure 9 is a photograph showing a plane in the rice ring of the present invention.
Figure 10 is a photograph showing the mugwort rice ring of the present invention.
Figure 11 is a photograph showing a banana rice ring of the present invention.
12 is a photograph showing the red rice rice rice ring of the present invention.
Figure 13 is a photograph showing the ripening process in the mugwort rice ring of the present invention.
14 is a photograph showing the mugwort rice ring of the present invention.
Figure 15 is a photograph showing the red yeast dough in hongguk rice rice ring walnut cake of the present invention.
Figure 16 is a photograph showing the hongguk dough in hongguk rice rice ring of the present invention.
Figure 17 is a photograph showing a red rice soup rice ring of the present invention.
18 is a photograph showing the ink kneading in the ink feeding rice ring of the present invention.
19 is a photograph showing the ink kneading in the ink feeding rice ring of the present invention.
20 is a photograph showing the ink feeding rice ring of the present invention.
Figure 21 is a photograph showing the ink kneading in the banana rice ring of the present invention.
Figure 22 is a photograph showing the ink kneading in the banana rice ring of the present invention.
Figure 23 is a photograph showing a banana rice ring of the present invention.

Advantages and features of the present invention, and methods for achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention. It is provided to fully inform the scope of the invention to the invention, which is defined only by the scope of the claims.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In this specification, the singular also includes the plural unless specifically stated otherwise in the phrase. As used herein, "comprises." And / or “comprising” does not exclude the presence or addition of one or more other components in addition to the mentioned components. Like reference numerals refer to like elements throughout, and "and / or" includes each and all combinations of one or more of the mentioned components. Although "first", "second", etc. are used to describe various components, these components are of course not limited by these terms. These terms are only used to distinguish one component from another. Therefore, of course, the first component mentioned below may be a second component within the technical spirit of the present invention.

Unless otherwise defined, all terms used in the present specification (including technical and scientific terms) may be used in a sense that can be commonly understood by those skilled in the art. In addition, terms that are defined in a commonly used dictionary are not ideally or excessively interpreted unless they are specifically defined clearly.

The spatially relative terms " below ", " beneath ", " lower ", " above ", " upper " It can be used to easily describe a component's correlation with other components. Spatially relative terms are to be understood as including terms in different directions of components in use or operation in addition to the directions shown in the figures. For example, when flipping a component shown in the drawing, a component described as "below" or "beneath" of another component may be placed "above" the other component. Can be. Thus, the exemplary term "below" can encompass both an orientation of above and below. Components may be oriented in other directions as well, so spatially relative terms may be interpreted according to orientation.

According to the present invention, after mixing 25 parts by weight of sugar and 10 parts by weight of glucose to 40 parts of butter dissolved in 50 ° C. hot water, 60 parts by weight of eggs are mixed, 20 parts by weight of almond powder, 15 parts by weight of sugar powder and egg white 4 Preparing a first mixture by mixing 39 parts by weight of a marzipan comprising a mixture of parts by weight; Preparing a second mixture by mixing 22 parts by weight of fresh cream and 1 part by weight of vanilla oil, 1 part by weight of an emulsifier; Preparing a third mixture by mixing 45 parts by weight of powerful rice flour, 5 parts by weight of tapioca starch, 1.5 parts by weight of baking powder, and 5 parts by weight of powdered milk; Preparing a basic dough by mixing the first mixture, the second mixture, and the third mixture, and then mixing 30 parts by weight of walnut bunte; And baking in the mold; relates to a manufacturing method of the rice ring, characterized in that consisting of.

In the present invention, the basic dough is characterized in that the addition of any one of 4 parts by weight of red yeast soup, 2 parts by weight of squid ink, mugwort 16 parts by weight and 4 parts by weight of banana to prepare a plain dough.

1 to 23, the rice ring of the present invention is mixed with 25 parts by weight of sugar and 10 parts by weight of glucose in 40 parts by weight of butter dissolved in 50 ℃ water, then mixed 60 parts by weight of eggs in the mixture 20 parts by weight of almond powder , 15 parts by weight of sugar powder and 4 parts by weight of egg white mixed with Marzipan 39 parts by weight of the mixture to prepare a first mixture, 22 parts by weight of fresh cream, 3 parts by weight of vanilla oil, 1 part by weight of emulsifier is mixed to the second mixture To prepare a third mixture by mixing 45 parts by weight of forceful rice flour, 5 parts by weight of tapioca starch, 1.5 parts by weight of baking powder and 5 parts by weight of powdered milk, mix the first mixture, the second mixture and the third mixture. To prepare a basic dough, and then mix with 30 parts by weight of walnut bunte is prepared by baking in a mold.

1 to 23, the rice ring of the present invention is prepared as a plain dough by adding any one of 4 parts by weight of red yeast soup, 2 parts by weight of squid ink, wormwood 16 parts by weight and 4 parts by weight of banana.

In the present invention, as shown in Figures 1 to 23 is a powerful rice flour is not gluten at all. In the present invention, the plain dough mixed with rice and walnuts is convenient to work with well mixed with walnuts. Walnut in the present invention is rich in unsaturated fatty acids and good for brain health and skin. In the present invention, the marzipan is almond powder, sugar powder, using the white taste and aroma is good for digestion with a good texture. Papioca powder in the present invention is soft and absorbs moisture and gives a moist taste over time. Milk fat in the present invention is a soft milk fat, milk powder provides a soft taste and aroma.

Squid ink in the present invention as shown in Figure 1 to 23 does not smell and good color. Bananas in the present invention have a good color and aroma. In the present invention, the red yeast rice is a rice product prepared by dry culturing yeast mold and red rice yeast mold is cultured and dried for 30 days to prepare a powder. Wormwood has good color and aroma.

Example 1

After mixing 250 g of sugar and 100 g of glucose in 400 g of butter melted in a 50 ° C. hot water, 600 g of eggs were mixed with the mixture, followed by mixing 390 g of marzipan, a mixture of 200 g of almond powder, 150 g of sugar powder and 40 g of egg white. A mixture was prepared. 220 g of fresh cream, 30 g of vanilla oil, and 10 g of an emulsifier were mixed to prepare a second mixture. After stirring, 450 g of forceful rice flour, 50 g of tapioca starch, 15 g of baking powder, and 50 g of powdered milk were mixed to prepare a third mixture. The first mixture, the second mixture and the third mixture was mixed to prepare a basic dough, then mixed with 300g of walnut bun and then baked for 2 minutes and 20 seconds in a mold to prepare a rice ring.

Example 2

After mixing 250 g of sugar and 100 g of glucose in 400 g of butter melted in a 50 ° C. hot water, 600 g of eggs were mixed with the mixture, followed by mixing 390 g of marzipan, a mixture of 200 g of almond powder, 150 g of sugar powder and 40 g of egg white. A mixture was prepared. 220 g of fresh cream, 30 g of vanilla oil, and 10 g of an emulsifier were mixed to prepare a second mixture. After stirring, 450 g of forceful rice flour, 50 g of tapioca starch, 15 g of baking powder, and 50 g of powdered milk were mixed to prepare a third mixture. The first mixture, the second mixture and the third mixture was mixed to prepare a basic dough, then 40g of red yeast rice, 300g of walnut bunte mixed and then baked for 2 minutes and 20 seconds in a mold to prepare a red rice rice ring.

Example 3

After mixing 250 g of sugar and 100 g of glucose in 400 g of butter melted in a 50 ° C. hot water, 600 g of eggs were mixed with the mixture, followed by mixing 390 g of marzipan, a mixture of 200 g of almond powder, 150 g of sugar powder and 40 g of egg white. A mixture was prepared. 220 g of fresh cream, 30 g of vanilla oil, and 10 g of an emulsifier were mixed to prepare a second mixture. After stirring, 450 g of forceful rice flour, 50 g of tapioca starch, 15 g of baking powder, and 50 g of powdered milk were mixed to prepare a third mixture. A first dough, a second mixture, and a third mixture were mixed to prepare a basic dough, and then 20 g of squid ink was mixed, and then 300 g of walnut bunte was mixed, and then baked for 2 minutes and 20 seconds in a mold to prepare a squid ink rice ring.

Example 4

After mixing 250 g of sugar and 100 g of glucose in 400 g of butter melted in a 50 ° C. hot water, 600 g of eggs were mixed with the mixture, followed by mixing 390 g of marzipan, a mixture of 200 g of almond powder, 150 g of sugar powder and 40 g of egg white. A mixture was prepared. 220 g of fresh cream, 30 g of vanilla oil, and 10 g of an emulsifier were mixed to prepare a second mixture. After stirring, 450 g of forceful rice flour, 50 g of tapioca starch, 15 g of baking powder, and 50 g of powdered milk were mixed to prepare a third mixture. The first mixture, the second mixture and the third mixture was mixed to prepare a basic dough, then 160g of mugwort, 300g of walnut bunte mixed and then baked for 2 minutes and 20 seconds in a mold to prepare a mugwort rice ring.

Example 5

After mixing 250 g of sugar and 100 g of glucose in 400 g of butter melted in a 50 ° C. hot water, 600 g of eggs were mixed with the mixture, followed by mixing 390 g of marzipan, a mixture of 200 g of almond powder, 150 g of sugar powder and 40 g of egg white. A mixture was prepared. 220 g of fresh cream, 30 g of vanilla oil, and 10 g of an emulsifier were mixed to prepare a second mixture. After stirring, 450 g of forceful rice flour, 50 g of tapioca starch, 15 g of baking powder, and 50 g of powdered milk were mixed to prepare a third mixture. To prepare a basic dough by mixing the first mixture, the second mixture and the third mixture, and then mixed with bananas 40g and walnut bunte 300g was mixed for 2 minutes 20 seconds in a mold to prepare a banana rice ring.

Table 1 Test Example 1; Taste, Odor and Visual Evaluation>

The rice rings prepared according to Examples 1 to 5 were subjected to taste evaluation to evaluate edible feeling or taste, smell evaluation to smell test, and visual evaluation to check the density of tissues and pores, respectively.

Example 1 Example 2 Example 3 Example 4 Example 5 Taste evaluation Great Great Great Great Great Olfactory evaluation Very good Very good Very good Very good Very good Visual evaluation Great Great Great Great Great

As can be seen from the table, the rice rings prepared according to Examples 1 to 5 had a very soft edible feeling and a natural aroma, and were evaluated as excellent in taste evaluation and olfactory evaluation. Hodo confectionery prepared according to Examples 1 to 53 was confirmed that the texture and pores of the outer skin is very dense even when visually seen by the addition of milk powder.

<Test Example 2; Temperature Reactivity Evaluation>

Each of the rice rings prepared according to Examples 1 to 5 was used as samples, and these were allowed to stand at room temperature of 15 ° C. in the refrigerator and freezer of the refrigerator for 1 week, respectively, and then the crypts were cut and then frosted through the naked eye. As a result of examining the agglomeration of margarine components in the confectionary shell, the results of the analysis were analyzed. The temperature of the refrigerating chamber was maintained at 3 ° C and the freezing chamber was kept at minus 3 ° C. According to Examples 1 to 5, a very favorable result for low temperature storage and winter distribution was obtained and showed that quality can be maintained for a long time in general distribution.

Although the present invention has been described in detail through specific embodiments, the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention.

100: rice ring

Claims (3)

After mixing 25 parts by weight of sugar and 10 parts by weight of glucose to 40 parts by weight of butter dissolved in a 50 ° C. hot water, mix 60 parts by weight of eggs in the mixture, and then 20 parts by weight of almond powder, 15 parts by weight of sugar powder and 4 parts by weight of egg white Preparing a first mixture by mixing 39 parts by weight of a marzipan made of a mixture;
Preparing a second mixture by mixing 22 parts by weight of fresh cream and 1 part by weight of vanilla oil, 1 part by weight of an emulsifier;
Preparing a third mixture by mixing 45 parts by weight of powerful rice flour, 5 parts by weight of tapioca starch, 1.5 parts by weight of baking powder, and 5 parts by weight of powdered milk;
Preparing a basic dough by mixing the first mixture, the second mixture, and the third mixture, and then mixing 30 parts by weight of walnut bunte; And
Baking in the die; manufacturing method of the rice ring, characterized in that consisting of.
According to claim 1, wherein the basic dough is prepared by the addition of any one of 4 parts by weight of red yeast soup, 2 parts by weight of squid ink, mugwort 16 parts by weight and 4 parts by weight of banana to prepare a plain dough Manufacturing method. Rice ring manufactured by the manufacturing method of claim 1.

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