KR20200036470A - Method for producing meringue using embryo bud of rice and barley sprout - Google Patents

Abstract

The present invention relates to a method for making rice embryo bud meringue, to provide increased palatability such as flavor, texture, taste, and the like, and rice embryo bud meringue thereof. According to the present invention, the method comprises the following steps of: (1) roasting embryo buds of rice to prepare roasted rice embryo buds; (2) roasting barley sprouts and cooling, drying, and pulverizing the roasted barley sprouts to make barley sprout powder; (3) stirring egg white and performing stirring while adding raw sugar powder thereto to prepare meringue paste; (4) adding lemon juice and olive oil to the meringue paste prepared in the step (3); (5) adding the roasted rice embryo buds prepared in the step (1) and the barley sprout powder made in the step (2) to the lemon juice-added meringue paste of the step (4) and mixing the mixture and forming a meringue shape by using a squeeze bag; (6) drying the formed meringue of the step (5); and (7) putting the roasted rice embryo buds prepared in the step (1) and the barley sprout powder made in the step (2) on the top of the dried meringue of the step (6) and drying the meringue with topping.

Description

Method for producing meringue using embryo bud of rice and barley sprout}

The present invention relates to a method of preparing meringues using roasted rice eyes and barley sprout powder, and meringues prepared by the above method, wherein the meringue of the present invention includes various nutrients of rice eyes and barley sprout, while maintaining the meringue shape well Meringues with improved palatability, texture, and taste can be provided.

Meringue (meringue) refers to egg whites made with sugar, almonds, coconut, and vanilla flavored with a little foam and then baked in a low-temperature oven to make them crispy. Meringue is used as an expanding agent in souffle or sponge cakes, or as a light texture to mousse or bavarian cream.

Making meringues is known as a difficult process in bakery baking, and for that reason, it is recognized that it is high quality, but in the history of bread, the softer cake than bread was treated as a luxury for taste rather than stock. This is because it introduced various expensive subsidiary materials (sweetener, oil, etc.) and cumbersome techniques. If it is enough, there is much more bread for stock. Foam was used mainly for eggs to inflate the material in a non-fermenting manner to give the cake a soft texture. When making meringue eggs, egg yolk, oil, fat, and salt must be excluded as much as possible because they interfere with foam formation. In addition, the stirring condition is also important to form bubbles.

Rice eyes are part of the rice bran that is removed from brown rice and white rice, and are produced as a by-product in the process of cultivating brown rice as white rice. Rice eyes are only 8% of the weight of brown rice, but are highly nutritious substances containing 95% of the nutrients of rice. Rice eyes are rich in fat, protein, essential fatty acids, amino acids, vitamins, dietary fiber, oryzanol, phytosterol, and trace elements that lower cholesterol in the blood. It is known that rice eyes have the effect of overcoming cancer by improving constitution and restoring the balance of the body, preventing and treating hypertension, diabetes, hypercholesterolemia, heart disease, aging, obesity, and allergies. In particular, there are various enzymes in rice eyes that can completely decompose white rice so that they can be completely decomposed and absorbed only when the rice portion is consumed together. Modern people's eating habits discard the rice portion and consume only white rice, so obesity, constipation, diabetes, high blood pressure Diseases such as heart disease continue to increase, and recently, such diseases as childhood obesity and childhood diabetes have occurred in children.

In order to solve these problems, it is most preferable to use brown rice, but brown rice is inconvenient to cook, does not fit well with the taste tamed by white rice, and if it is not chewed well, the absorption rate is low, which makes it difficult to apply to children or the elderly. Another method is to put rice eyes generated as a by-product in the process of rice whitening into rice or various foods, and this method is not well utilized due to changes in taste, texture and appearance, and discomfort. Therefore, only about 40 tons of rice are produced annually in Korea, but only a small amount is used for rice snow oil, feed, etc., and the rest are discarded.

Korean Patent Publication No. 2017-0073046 discloses a meringue composition containing egg white, sugar, and starch, but is different from the method of manufacturing meringues using rice eyes and barley sprout of the present invention.

The present invention has been devised by the above-described demands, and the object of the present invention is to prepare meringues by optimizing pre-treatment of rice and barley, material mixing and processing conditions under conditions that can enhance the appearance, texture, and taste of meringues. It is to provide a method of manufacturing meringues with improved palatability such as flavor, texture, and taste, as well as health benefits due to the addition of various nutrients and functionality possessed by rice and barley.

In order to solve the above problems, the present invention comprises the steps of (1) preparing roasted rice eyes by roasting rice eyes; (2) boiling and cooling the barley sprout, drying and crushing to prepare barley sprout powder; (3) stirring the egg white, and then stirring while adding raw sugar powder to prepare meringue dough; (4) adding lemon juice and olive oil to the meringue dough prepared in step (3); (5) The meringue dough added with the lemon juice of the step (4) is mixed by adding the roasted rice eyes prepared in the step (1) and the barley net powder prepared in the step (2), and then mixing them to form a meringue using a squeeze bag. Molding with; (6) drying the molded meringue of step (6); And (7) topping the dried meringue of the step (6) to the dried meringue prepared in the step (1) and to the barley net powder prepared in the step (2) after drying the topping on the top of the meringue. It provides a method for manufacturing a rice-eye meringue.

In addition, the present invention provides a rice-eye meringue prepared by the above method.

Meringues using rice and barley sprouts of the present invention can provide a healthy snack by adding various nutrients and functionalities of rice and barley sprouts, and children can also consume them without refusal. In addition, even if natural ingredients such as rice, snow and barley are added to the meringue dough, the meringue shape can be maintained without adding an additive (baking powder), and meringues with improved palatability, texture, and taste can be provided.

1 shows a photograph of meringue dough using unprocessed rice and roasted rice.
2 is a comparison of meringue photos according to the meringue drying temperature.

In order to achieve the object of the present invention, the present invention

(1) preparing the roasted rice eyes by roasting the rice eyes;

(2) boiling and cooling the barley sprout, drying and crushing to prepare barley sprout powder;

(3) stirring the egg white, and then stirring while adding raw sugar powder to prepare meringue dough;

(4) adding lemon juice and olive oil to the meringue dough prepared in step (3);

(5) The meringue dough added with the lemon juice of the step (4) is mixed by adding the roasted rice eyes prepared in the step (1) and the barley net powder prepared in the step (2), and then mixing them to form a meringue using a squeeze bag. Molding with;

(6) drying the molded meringue of step (6); And

(7) characterized in that the dried meringue of the step (6) is prepared by topping the dried rice eyes prepared in the step (1) and the barley net powder prepared in the step (2) to the top of the meringue, followed by drying. It provides a method of manufacturing a rice-eye meringue.

In the method of manufacturing the rice-eye meringue of the present invention, the roasted rice-eye of step (1) may be prepared by roasting the rice-eye 2-4 times at 25-60 ° C for 25 to 35 seconds. Roasting the rice eyes under the above conditions could remove the astringent and bitter taste of the rice eyes and make use of the savory flavor. In addition, when adding unprocessed rice eyes during meringue production, there is a problem that the meringue shape is not maintained and collapses, but meringue must be prepared by adding stir-fried rice eyes under the above conditions to maintain the meringue shape. There is an easy advantage.

In addition, in the method of manufacturing the rice meringue of the present invention, the step (2) of the barley sprout powder is preferably 5 to 7 times the process of boiling the barley sprout at 130 to 170 ° C. for 50 to 70 seconds and cooling for 8 to 12 minutes. After, it can be prepared by drying and grinding at 50-70 ° C. for 120-180 minutes. Producing barley sprouts as powder under the above conditions could improve the flavor of meringues while removing the odor of barley sprouts, but if barley sprouts were added raw or processing conditions were outside the above range, the meringues could not maintain their shape. There is a problem that the preference of meringue decreases.

In addition, in the method of manufacturing the rice-eye meringue of the present invention, step (3) is preferably stirring egg whites 270-330 g for 4-10 minutes, then adding 180-330 g of raw sugar powder for 3-5 minutes. While stirring, the meringue dough can be prepared. Since mixing the egg white and raw sugar from the beginning and stirring does not generate enough bubbles, only the egg white must be stirred first to generate enough bubbles to maintain the meringue shape. In addition, mixing the white and raw sugar under the above conditions has an appropriate sweetness, and flavor, texture, softness, etc., can be prepared with an optimized meringue. In addition, stirring under the above conditions could be made into a 'hard peak' state that maintains the shape without flowing down or falling even when the mixing ball or whisk with meringue dough is turned over, but the stirring conditions are within the above range. In the case of escape, there is a problem in that a 'soft pick' that comes up less and flows down, or a 'over pick' state that comes up and falls lumpy.

In addition, in the method of manufacturing the rice-eye meringue of the present invention, the addition of step (4) may preferably add 4 to 6 mL of lemon juice and 1.5 to 2.5 mL of olive oil to the meringue dough. Adding lemon juice under the above conditions could serve as a preservative while removing the fishy smell, but there is a problem in that if the lemon juice addition conditions are outside the above range, the effect of adding lemon juice is not good or meringue formation is poor. In addition, adding olive oil under the above conditions could give the meringue a richer flavor and shine.

In addition, in the method of manufacturing the rice-eye meringue of the present invention, step (5) is preferably by adding 2-14 g of roasted rice eyes and 2-14 g of barley sprout powder to 180-220 g of meringue dough to which lemon juice is added. After mixing for ~ 4 seconds, 4 ~ 6 g each can be molded into a meringue shape using a milking bag. When natural ingredients are added to the meringue dough, it is desirable to mix quickly as described above, since it does not maintain its shape when it is molded and tends to collapse quickly. In addition, it was possible to manufacture such that the flavor and nutrition of the meringue and barley sprout were appropriate to add the roasted rice and barley sprout powder under the above-described conditions so as not to impair the original taste and texture of the meringue.

In addition, in the method of manufacturing the rice meringue of the present invention, step (6) may preferably dry the molded meringue at 50-70 ° C for 9-13 hours. Drying the meringue under the above conditions could produce a meringue with excellent palatability with a crispy texture without being hard to form or undergo caramelization of sugar.

In addition, in the method of manufacturing the rice-eye meringue of the present invention, step (7) is preferably from 0.08 to 0.12 g of roasted rice eyes per dried meringue and 0.08 to 0.12 g of barley net powder to the top of the meringue, and then at 50 to 70 ° C. It can be dried for 30 to 90 minutes.

The method of manufacturing the rice meringue of the present invention, more specifically

(1) preparing the roasted rice eyes by roasting the rice eyes 2 to 4 times at 25-60 ° C for 25 to 35 seconds;

(2) After boiling the barley sprouts at 130 ~ 170 ℃ for 50 ~ 70 seconds and repeating the process of cooling for 8 ~ 12 minutes 5 ~ 7 times, drying and crushing at 50 ~ 70 ℃ for 120 ~ 180 minutes to prepare barley net powder To do;

(3) stirring the egg whites 270-330 g for 4-10 minutes, and then adding 180-330 g of raw sugar powder and stirring for 3-5 minutes to prepare meringue dough;

(4) adding 4 to 6 mL of lemon juice and 1.5 to 2.5 mL of olive oil to the meringue dough prepared in step (3);

(5) 2 to 14 g of the roasted rice eyes prepared in the step (1) and 2 to 14 g of the barley net powder prepared in the step (2) are added to 180 to 220 g of the meringue dough to which the lemon juice of the step (4) is added. After adding and mixing for 3 to 4 seconds, forming a meringue shape by 4 to 6 g using a milking bag;

(6) drying the molded meringue of step (6) at 50-70 ° C. for 9-13 hours; And

(7) For each dried meringue of the step (6), 0.08 to 0.12 g of the roasted rice eyes prepared in the step (1) and 0.08 to 0.12 g of the barley net powder prepared in the step (2) are topped with a meringue and then 50 to 50 to And drying at 70 ° C. for 30 to 90 minutes.

The present invention also provides a rice meringue prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following production examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following production examples and examples.

Production Example 1. Meringue

(1) Raw sugar was crushed to prepare a particle size of 0.1 mm or less.

(2) Roasted rice eyes were prepared by roasting the rice eyes 4 times every 25 seconds at 58 ℃.

(3) The barley sequence was boiled at 160 ° C. for 50 seconds, cooled for 8 minutes, and the process of boiling and cooling was repeated 7 times. The pre-treated barley sprout was dried at 50 ° C for 120 minutes. The dried barley sprouts were crushed to prepare barley sprout powders.

(4) Put the egg white 320g of the eggs (egg the chickens within 30 days of spawning) into the whipping machine and stir for 10 minutes, then add 300 g of raw sugar prepared in step (1) three times over 5 minutes While stirring, a meringue dough was prepared.

(5) To the meringue dough prepared in the step (4), 6 mL of lemon juice and 2.5 mL of olive oil were added.

(6) 3 g to 4 g of 6 g of roasted rice prepared in the step (2) and 10 g of the barley flour prepared in the step (3) are added to 200 g of meringue dough added with lemon juice in the step (5). After mixing for a while, it was molded into a meringue shape by 5 g each using a milking bag.

(7) The molded meringue of step (6) was dried at 50 ° C for 13 hours.

(8) 0.1 g of roasted rice prepared in the step (2) and 0.1 g of the barley powder prepared in the step (3) are added to the top of the meringue per dried meringue in the step (7), and at 50 ° C for 50 minutes It was dried.

Comparative Example 1. General Cookie

After 32 g of butter was softened, 32 g of sugar, 5 g of starch syrup, and 1 g of salt were mixed over three portions. Here, 20 g of eggs were added little by little to make a soft and smooth cream, and 110 g of flour was further mixed to prepare 200 g of cookie dough. To the cookie dough, 6 g of roasted rice eyes prepared in step (2) of Preparation Example 1 and 10 g of barley flour prepared in step (3) were added and mixed. This was sealed and rested in a refrigerating chamber at 4 ° C for 30 minutes, then uniformly cut to a thickness of 0.4 to 0.8 cm and baked in an oven preheated to 180 ° C for 12 minutes.

Comparative Example 2. Meringue

(1) Raw sugar was crushed to prepare a particle size of 0.1 mm or less.

(2) Roasted rice eyes were prepared by roasting them three times at 85 ° C for 10 seconds three times.

(3) The barley sequence was steamed at 220 ° C. for 30 seconds and then cooled for 10 minutes, and the process of boiling and cooling was repeated 3 times. The pre-treated barley sprout was dried at 40 ° C for 5 hours. The dried barley sprouts were crushed to prepare barley sprout powders.

(4) Using the raw sugar prepared in the step (1), the roasted rice prepared in the step (2), and the barley net powder prepared in the step (3) under the conditions of the steps (4) to (8) in Preparation Example 1 Meringue was prepared.

Example 1. Preparation of meringues according to the conditions of pre-treatment of rice

As a result of preparing meringue dough by adding unprocessed rice eyes and roasted rice eyes prepared under the conditions of step (2) of Preparation Example 1, when meringue dough is prepared with unprocessed rice eyes, the meringue collapses when molded into a squeeze bag. Morphology. However, when the roasted rice eyes processed under the condition of step (2) of Preparation Example 1 were added, it was found that the shape was maintained without breaking down (FIG. 1).

Example 2. Preparation of meringue according to drying conditions

When manufacturing the meringue of Preparation Example 1, the meringue was prepared according to the drying conditions in step (7) and the appearance was observed. When the meringue is baked at 80 ° C, the sugar is caramelized and the color changes to brown. There was a problem that the preference also decreased. In addition, it was confirmed through preliminary experiments that when the molded meringue was dried at 60 ° C. for 12 hours, color change did not occur and the meringue was excellent in crispy texture and flavor (FIG. 2).

Example 3. Sensory test of meringues according to manufacturing conditions

The meringue prepared by the method of Preparation Example 1, the cookie of Comparative Example 1 and the meringue of Comparative Example 2 were subjected to sensory tests. The sensory test is for 50 adult men and women, and each sample is consumed, and the appearance, taste, texture, and overall preference are divided into 1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good , 5 points: The evaluation was conducted by a 5-point sign scale method indicating that it was very good.

Sensory test of meringues according to manufacturing conditions division Exterior flavor Texture Comprehensive preference map Preparation Example 1 4.5 ± 0.2 4.6 ± 0.2 4.7 ± 0.1 4.6 ± 0.3 Comparative Example 1 3.8 ± 0.2 3.5 ± 0.2 3.7 ± 0.1 3.7 ± 0.1 Comparative Example 2 4.3 ± 0.3 4.1 ± 0.2 4.4 ± 0.2 4.2 ± 0.2

As a result, the meringue of Preparation Example 1 showed a higher score in all items than the cookies and meringue of Comparative Examples. Therefore, it was confirmed that the optimum condition is to prepare meringues by pre-treating rice snow and barley in the conditions of Preparation Example 1.

Example 4. Sensory test of meringue according to material usage

Meringues prepared by the method of Preparation Example 1, meringues were prepared by the method of Preparation Example 1, but the meringues (Comparative Examples 4 and 5) prepared by varying the material addition amount of (4) to (8) and roasted rice eyes A sensory test was conducted in the method of Example 3 with meringue (Comparative Example 3) prepared by adding roasted brown rice powder and roasted barley powder without addition.

Meringue material consumption Material type Preparation Example 1 Comparative Example 3 Comparative Example 4 Comparative Example 5 Egg whites 320 320 260 440 Raw sugar 300 300 364 175 Lemon juice 6 6 3 7 Olive oil 2.5 - One 3.5 Roasted rice 6 - 15.7 One Barley powder 10 10 One 18 Rice eyes and barley for topping 0.2 - - 0.2 Roasted brown rice powder - 4.4 - - Roasted barley powder - 4.3 - -

As a result, the meringue of Preparation Example 1 had the highest score in all items, and the meringue of Comparative Example 3 had the lowest score compared to Comparative Examples. Accordingly, it was confirmed that the preference of meringue was rather decreased when only a part of the natural material type was used or another type was additionally added, and both the roasted rice eyes and barley net powder were added to prepare the meringue using the material as the condition of Preparation Example 1. It was confirmed that doing so can improve the quality and preference of meringue.

Sensory test of meringues according to material usage division Exterior flavor Texture Comprehensive preference map Preparation Example 1 4.5 ± 0.2 4.6 ± 0.2 4.7 ± 0.1 4.6 ± 0.3 Comparative Example 3 4.0 ± 0.1 3.7 ± 0.2 4.1 ± 0.2 4.0 ± 0.2 Comparative Example 4 4.2 ± 0.2 3.9 ± 0.1 4.3 ± 0.1 4.2 ± 0.2 Comparative Example 5 4.1 ± 0.3 4.0 ± 0.1 4.2 ± 0.2 4.1 ± 0.2

Claims (4)

(1) preparing the roasted rice eyes by roasting the rice eyes;
(2) boiling and cooling the barley sprout, drying and crushing to prepare barley sprout powder;
(3) stirring the egg white, and then stirring while adding raw sugar powder to prepare meringue dough;
(4) adding lemon juice and olive oil to the meringue dough prepared in step (3);
(5) The meringue dough added with the lemon juice of the step (4) is mixed by adding the roasted rice eyes prepared in the step (1) and the barley net powder prepared in the step (2), and then mixing them to form a meringue using a squeeze bag. Molding with;
(6) drying the molded meringue of step (6); And
(7) characterized in that the dried meringue of the step (6) is prepared by topping the dried rice eyes prepared in the step (1) and the barley net powder prepared in the step (2) to the top of the meringue, followed by drying. A method of making rice-eye meringue. According to claim 1,
(1) preparing the roasted rice eyes by roasting the rice eyes;
(2) boiling and cooling the barley sprout, drying and crushing to prepare barley sprout powder;
(3) stirring the egg white 270 ~ 330 g, and then stirring while adding raw sugar powder 180 ~ 330 g to prepare meringue dough;
(4) adding 4 to 6 mL of lemon juice and 1.5 to 2.5 mL of olive oil to the meringue dough prepared in step (3);
(5) 2 to 14 g of the roasted rice eyes prepared in the step (1) and 2 to 14 g of the barley net powder prepared in the step (2) are added to 180 to 220 g of the meringue dough to which the lemon juice of the step (4) is added. Adding and mixing to form a meringue shape using a milking bag;
(6) drying the molded meringue of step (6); And
(7) characterized in that the dried meringue of the step (6) is prepared by topping the dried rice eyes prepared in the step (1) and the barley net powder prepared in the step (2) to the top of the meringue, followed by drying. A method of making rice-eye meringue. According to claim 2,
(1) preparing the roasted rice eyes by roasting the rice eyes 2 to 4 times at 25-60 ° C for 25 to 35 seconds;
(2) After boiling the barley sprouts at 130 ~ 170 ℃ for 50 ~ 70 seconds and repeating the process of cooling for 8 ~ 12 minutes 5 ~ 7 times, drying and crushing at 50 ~ 70 ℃ for 120 ~ 180 minutes to prepare barley net powder To do;
(3) stirring the egg whites 270-330 g for 4-10 minutes, and then adding 180-330 g of raw sugar powder and stirring for 3-5 minutes to prepare meringue dough;
(4) adding 4 to 6 mL of lemon juice and 1.5 to 2.5 mL of olive oil to the meringue dough prepared in step (3);
(5) 2 to 14 g of the roasted rice eyes prepared in the step (1) and 2 to 14 g of the barley net powder prepared in the step (2) are added to 180 to 220 g of the meringue dough to which the lemon juice of the step (4) is added. After adding and mixing for 3 to 4 seconds, forming a meringue shape by 4 to 6 g using a milking bag;
(6) drying the molded meringue of step (6) at 50-70 ° C. for 9-13 hours; And
(7) After topping the dried meringue of step (6) with the roasted rice eyes prepared in step (1) and the barley net powder prepared in step (2) above the meringue and drying at 50 ~ 70 ℃ for 30 ~ 90 minutes Method of manufacturing a rice meringue, characterized in that it comprises a step of manufacturing. A rice-eye meringue prepared by the method of claim 1.

Images