KR20220097801A - Manufacturing method for rice madeleine and rice madeleine manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing a rice madeleine and a rice madeleine prepared thereby. The method comprises the steps of: aging passion fruits, rambutan, papaya fruits, and red wine at room temperature; separating the aged red wine; preparing a red wine syrup; preparing a red wine syrup mixture; preparing rice flour; preparing an egg yolk mixture; secondarily stirring of the egg yolk mixture; preparing a butter mixture; preparing a dough composition; adding the butter mixture to the dough composition and then kneading the same; molding the dough composition into madeleine molded bodies; and preparing rice madeleines. According to the present invention, purchasing desire of consumers may be increased.

Description

Manufacturing method of rice madeleine and rice madeleine manufactured thereby {Manufacturing method for rice madeleine and rice madeleine manufactured by the same}

The present invention relates to a method for producing a rice madeleine, and more particularly, to a method for producing a rice madeleine containing DMZ Paju rice produced in an uncontaminated clean area in the DMZ in Paju, Republic of Korea, and to a rice madeleine produced thereby.

Paju rice, produced in the Paju region of Korea, is one of the items presented to the king since ancient times.

Madeleine refers to a typical French tea cookie baked with flour, butter, egg, and milk added with lemon flavor. This is well known.

Traditional madeleines are flavored with lemon, but today there are many variations of the recipe. Nuts or fruits such as almonds are mainly added, or orange blossom is flavored, and honey is sometimes added to sweeten and moist texture.

On the other hand, wheat flour is essentially used as a main active ingredient in preparing a conventional madeleine.

Here, refined flour is used for bread and sweets using wheat flour, and since food made with such refined flour has a very high gluten component, people with weak digestion may not properly digest Madeleine, which contains wheat as an active ingredient. There is a problem that I cannot.

In addition, since the conventional Madeleine contains wheat as a main component, it is harmful to health by providing a cause of obesity and various adult diseases, and wheat has a problem in that it is digested quickly and thus easily feels hungry.

Korean Patent Publication No. 10-1384377 (Announced on April 10, 2014)

The subject of the present invention devised to solve the above problems, the main ingredient is made of rice, unlike madeleines made from general wheat, it is easy to feel a feeling of satiety, so that consumers can increase their purchasing desires. An object of the present invention is to provide a method and a rice madeleine prepared thereby.

In addition, the subject of the present invention is that rice consumption can be promoted because rice is the main ingredient, and the quality of rice madeleines can be improved by using rice whose origin is Paju, while also contributing to the regional economic development of Paju City. To provide a method for producing a rice madeleine and a rice madeleine prepared thereby.

The present invention devised to achieve the above object is a method for producing rice madeleine, wherein passion fruit, rambutan and papaya fruit are immersed in red wine, and the passion fruit, rambutan, papaya fruit and red wine are prepared at about 10° C. to about 15 Aging for about 15 to about 20 days at room temperature at ℃, salvage of the passion fruit, rambutan and papaya fruit immersed in the red wine; Separating the aged red wine aged with rambutan and papaya fruit, preparing a red wine syrup containing the aged red wine, putting the red wine syrup into a heating container and heating the red wine syrup, and then heating the red wine syrup After adding about 8 to about 10 parts by weight of coconut milk based on 100 parts by weight of the total red wine syrup into a container, stirring with a food stirrer to prepare a red wine syrup mixture, milling rice in a mill to prepare rice flour , Putting an egg yolk in a first container and whipping it with an electric whipping machine, then adding sugar and salt to the first container, and then first stirring with a food stirrer to prepare an egg yolk mixture, the egg yolk mixture is The first container accommodated is bathed at about 30°C to about 40°C for about 20 minutes to about 30 minutes to dissolve the sugar and salt, and then second stirring the egg yolk mixture with a food stirrer, in a second container After putting butter, about 10 to about 20 parts by weight of fresh cream, about 5 to about 10 parts by weight of honey, and about 3 to about 5 parts by weight of the red wine syrup mixture were added to the second container based on 100 parts by weight of the total butter. Then, the second container is bathed at about 55° C. to about 60° C. for about 20 minutes to about 30 minutes to dissolve the butter, whipped cream, honey and red wine syrup mixture to prepare a butter mixture, the egg yolk mixture and the After mixing rice flour, soft flour, almond powder and baking powder, put it in a stirrer Preparing a dough composition by stirring, adding the butter mixture to the dough composition and kneading it in a kneader, putting the kneaded dough composition into a pastry bag and panning the dough composition in a madeleine mold to have a madeleine having an arbitrary shape Forming the molded body and placing the madeleine mold in an electric oven and baking the madeleine molded body for about 20 to about 30 minutes to prepare a rice madeleine.

The red wine syrup preparation is, based on 100 parts by weight of the total aged red wine, about 40 to about 50 parts by weight of water, about 10 to about 15 parts by weight of coconut milk, about 2 to about 3 parts by weight of liquid fructose, and about 3 to about 3 parts by weight of white sugar. It is characterized in that it is prepared by mixing about 7 parts by weight, about 3 to about 7 parts by weight of brown sugar, and about 8 to about 13 parts by weight of sake, and then boiling it for about 10 to about 15 minutes.

After the step of molding the madeleine molded body, a fermentation step of fermenting the madeleine molded body at about 15° C. to about 20° C. for about 20 minutes to about 30 minutes, applying the red wine syrup to the surface of the fermented madeleine molded body, It is characterized in that it comprises a drying step of drying the madeleine molded body in a dryer and an aging step of aging the dried madeleine molded body at a temperature lower than the fermentation temperature for about 35 minutes to about 40 minutes.

The electric oven includes an upper heater that radiates a maximum of about 190°C and a lower heater that is spaced apart from the lower side of the upper heater and emits a maximum of about 160°C of radiant heat, the upper heater and the lower heater The madeleine mold is disposed between, the madeleine mold is directly heated to the maximum temperature of the lower heater in a state where the outer lower surface of the madeleine mold is in contact with the upper surface of the lower heater, and the outer upper surface of the madeleine mold is on the upper heater It is characterized in that the madeleine molded body is indirectly heated to the maximum temperature of the upper heater in a non-contact state.

In the present invention, the main ingredient is made of rice, and unlike madeleine made from general wheat, a feeling of satiety can be easily felt, so that consumers can increase their purchasing desire.

In addition, the present invention can promote rice consumption because rice is the main ingredient, and can improve the quality of rice madeleines by using rice whose origin is from Paju, and also has the advantage of contributing to the development of the local economy of Paju.

1 is a flow chart showing a method for producing a rice madeleine according to an embodiment of the present invention;
Figure 2 is a cross-sectional view showing an electric oven in the manufacturing method of the rice madeleine according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the method for producing a rice madeleine according to the present invention will be described in detail.

1 is a flowchart showing a method of manufacturing a rice madeleine according to an embodiment of the present invention. Referring to FIG. 1 , in the method for producing madeleine of rice according to a preferred embodiment of the present invention, madeleine is prepared using rice flour instead of wheat powder as an active ingredient.

First, prepare passion fruit fruit, rambutan fruit, papaya fruit, and red wine.

These passion fruit fruits, rambutan fruits and papaya fruits are immersed in red wine and aged at room temperature of about 10° C. to 15° C. for about 15 to about 20 days (step S100).

Here, due to the characteristic red color of red wine, it is possible to induce a visual aesthetic sense to consumers by allowing a pale red color to be expressed on the outer surface of the finally manufactured Madeleine without the addition of a separate artificial dye.

In addition, when passion fruit, rambutan fruit, and papaya fruit are immersed in red wine and aged for less than about 15 days, the sweet aroma and taste of passion fruit fruit, rambutan fruit, and papaya fruit cannot be sufficiently exuded in red wine. Rather, there is a disadvantage in that the aging time of red wine is short and the characteristic fragrant aroma of aged red wine is not sufficiently generated.

That is, if the aging period is short, the raw materials may not be mixed well with each other, and the unique taste and flavor of each raw material may be delivered to consumers, rather than providing a mixed taste and flavor.

Then, the passion fruit, rambutan fruit and papaya fruit soaked in red wine are removed and aged in red wine aged passion fruit fruit, rambutan fruit and papaya fruit, passion fruit fruit, rambutan fruit, and papaya fruit are aged together Separate the red wine (step S200).

Next, a red wine syrup containing the aged red wine is prepared (step S300).

Here, the method for preparing red wine syrup is based on 100 parts by weight of the total aged red wine, about 40 to about 50 parts by weight of water, about 10 to about 15 parts by weight of coconut milk, about 2 to about 3 parts by weight of liquid fructose, and about white sugar 3 to about 7 parts by weight, about 3 to about 7 parts by weight of brown sugar, and about 8 to about 13 parts by weight of sake are mixed, and then boiled for about 10 to about 15 minutes.

Coconut milk is a milky-white juice that has a lower sweetness intensity than sugar, a higher saturated fat content, sweet and soft, and a deep and rich flavor. In addition, the higher the purity, the lighter the taste, so it has the advantage of being less affected by other ingredients.

Here, when coconut milk is included in an amount of less than about 10 parts by weight, it is difficult to give a sufficient sweetness to the red wine syrup, and when it is included in excess of about 15 parts by weight, the fat content of the red wine syrup is excessively high, so it is difficult to highlight the taste of other ingredients. .

Liquid fructose is a liquid mixture of glucose and fructose, which has a higher specific gravity of fructose and higher viscosity than sugar syrup. has the effect of making

Here, when the liquid fructose is included in an amount of less than about 2 parts by weight, the effect of adding the liquid fructose is not seen.

Here, Baekseong's mask and brown sugar are added to give the sweet taste of red wine syrup, and are added to increase the preservation of red wine syrup. In particular, it is preferable to add a larger amount of white sugar and brown sugar to be added in summer, when the temperature is higher than in winter.

And, Cheongju is an alcoholic beverage made by steaming glutinous rice and mixing it with rice and yeast, soaking it, and pouring spring water into it. The color is clear and transparent. Cheongju serves to remove the fishy smell peculiar to eggs, which will be described later.

That is, if the rice wine is included in less than about 8 parts by weight, it is not possible to sufficiently remove the fishy smell peculiar to eggs, and when the rice wine is included in excess of about 13 parts by weight, the alcohol flavor of the sake can be delivered to the consumer in the final manufactured Madeleine. .

Then, red wine syrup is put in a heating container and red wine syrup is heated, and then about 8 to about 10 parts by weight of coconut milk is added to the heating container based on 100 parts by weight of total red wine syrup, and then stirred with a food stirrer to make the red wine syrup. A wine syrup mixture is prepared (step S400).

Then, the rice is milled in a mill to produce rice flour (step S500). In this case, the rice flour is preferably manufactured by grinding rice whose origin is from Paju.

Here, Paju is an alluvial plain developed in the river basin facing the Imjin River, and the Paju Plains of the Imjin River are representative. For this reason, rice produced in the Tanhyeon Plains, Gyoha Plains, Wolong Plains and Paju Plains near the tributary stream of the Imjin River that runs through the northwestern part of Paju, and the clean areas near the Civil Control Line can have the best quality.

Next, the egg yolk is put into the first container and whipped with an electric whipper to sufficiently loosen the egg yolk. Then, after adding sugar and salt to the first container in which the egg yolk is released, the mixture is first stirred with a food stirrer to prepare an egg yolk mixture (step S600).

Thereafter, the first container containing the egg yolk mixture is bathed at about 30° C. to about 40° C. for about 20 minutes to about 30 minutes to sufficiently dissolve the sugar and salt, and then the egg yolk mixture is secondarily stirred with a food stirrer ( Step S700).

Here, when the temperature of the bath for heating the first container is less than about 30 ° C, the ingredients constituting the egg yolk mixture harden and kneading is difficult later, and when it exceeds about 40 ° C, the egg yolk mixture is heated and tastes unique It may lose, or the dough may become brittle later on.

Then, put butter in a second container, and then, based on 100 parts by weight of the total butter in the second container, about 10 to about 20 parts by weight of fresh cream, about 5 to about 10 parts by weight of honey, and about 3 to about 5 of a mixture of red wine syrup After adding parts by weight, the second container is heated at about 55° C. to about 60° C. for about 20 minutes to about 30 minutes to sufficiently dissolve the butter, fresh cream, honey and red wine syrup mixture to prepare a butter mixture (step S800) do.

Here, butter is a material that enhances the flavor of the Madeleine, and when the temperature of the bath for heating the second container is less than about 55° C., it takes a lot of time to melt the butter, and it is difficult to mix the raw materials because the butter hardens easily, about 60 If it exceeds ℃, the butter mixture may be heated too much and lose the inherent taste of butter due to the latent heat of the butter.

In addition, fresh cream is a material for delivering a soft taste. If the fresh cream is less than about 10 parts by weight, it is difficult to emphasize the soft taste of the fresh cream, and when the fresh cream exceeds about 20 parts by weight, other ingredients due to the unique taste of the fresh cream Their taste may be offset.

Next, the egg yolk mixture, rice flour, soft flour, almond powder, and baking powder are mixed, put into a stirrer, and then evenly stirred so that the powdered powder is not seen to prepare a dough composition (step S900).

Here, it is preferable that about 10 parts by weight to about 15 parts by weight of rice flour is included based on 100 parts by weight of the total dough composition.

At this time, when the rice flour is included in less than about 10 parts by weight, it is difficult to prepare a madeleine molded body to be described later due to the lack of tenacity of the dough due to the characteristics of the rice flour. This can make it difficult to swallow, making it difficult to chew.

In addition, the soft flour is a wheat flour having a weak gluten content and a low protein content and a small specific gravity. At this time, when less than about 15 parts by weight of the soft flour is mixed based on 100 parts by weight of the total dough composition, the dough lacks tenacity due to the properties of the soft flour, making it difficult to prepare a madeleine molded body to be described later.

Then, after adding the butter mixture to the dough composition, the dough is kneaded in a kneader for about 10 minutes (step S1000).

Then, the kneaded dough composition is put in a pastry bag, and the dough composition is panned in a madeleine mold by about 50 g to about 60 g to form a madeleine molded body having an arbitrary shape (step S1100).

Here, the madeleine molded body is fermented at about 15° C. to about 20° C. for about 20 minutes to about 30 minutes (step S1120), and then red wine syrup is applied to the surface of the fermented madeleine molded body using a brush (step S1140), After drying the madeleine molded body in a dryer, the dried madeleine molded body is aged for about 35 minutes to about 40 minutes at a temperature lower than the fermentation temperature (about 5 ° C. to about 10 ° C. lower than the fermentation temperature) (step S1160) It may include further steps.

At this time, if the fermentation time and aging time of the madeleine molded body are too long, a problem in which decay proceeds after the aging step may occur.

Finally, put the madeleine mold in an electric oven and bake the madeleine molded body at a temperature of about 160° C. to about 190° C. for about 20 minutes to about 30 minutes to prepare a rice madeleine (step S1200).

Additionally, it may further comprise the step of packaging the finally prepared rice madeleine in a plastic wrapper.

At this time, the inside of the plastic wrapping paper in which the rice madeleine is packaged contains a deoxidizer that can extend the shelf life by absorbing oxygen, the main cause of food deterioration, to maintain the taste and flavor of food, and suppress the growth of aerobic bacteria and mold. can

Figure 2 is a cross-sectional view showing an electric oven in the manufacturing method of the rice madeleine according to an embodiment of the present invention.

Referring to FIG. 2 , the electric oven 20 is disposed to be spaced apart from the upper heater 21 , from which radiant heat of up to about 190° C. It may be configured to include a lower heater (22).

The madeleine mold 10 is disposed between the upper heater 21 and the lower heater 22 .

In other words, the madeleine mold 10 is directly heated to about 160° C., which is the maximum temperature of the lower heater 22, with the outer lower surface of the madeleine mold 10 in contact with the upper surface of the lower heater 22, and the madeleine mold ( 10), the outer upper surface of the madeleine molded body is indirectly heated to about 190° C., which is the maximum temperature of the upper heater 21 in a state in which the outer upper surface is not in contact with the upper heater 21 .

That is, the baking temperature of the madeleine molded body is important because the quality of the madeleine may vary depending on the baking temperature of the madeleine molded body.

In other words, if the temperature of the lower heater 22 that directly heats the lower part of the madeleine mold 10 is less than about 160° C., the madeleine molded body may not be sufficiently inflated and may lose flavor, and the temperature of the lower heater 22 may be When it exceeds about 160°C, a problem of burning of the madeleine molded body may occur.

In addition, if the temperature of the upper heater 21 that indirectly heats the upper part of the madeleine mold 10 is less than about 190 ℃, the surface of the madeleine molded body is not sufficiently dried, so that the moisture inside the madeleine molded body may be evaporated, and the upper heater ( If the temperature of 21) exceeds about 190 ℃, a problem of burning of the madeleine molded body may occur.

Rice madeleine according to an embodiment of the present invention is made of rice as a main ingredient, and unlike madeleine made from general wheat, it is easy to feel a feeling of satiety, so that consumers can increase their purchasing desire.

In addition, since rice is the main ingredient, consumption of rice can be promoted, and by using rice whose origin is Paju, it is possible to improve the quality of Madeleine and contribute to the economic development of Paju.

Hereinafter, let's look at a specific embodiment of the rice madeleine manufacturing method according to the present invention.

[Example 1]

A dough composition is prepared by mixing ground rice flour, egg yolk 2 kg, butter 5 kg, sake 5 kg, fresh cream 5 kg, honey 1 kg, sugar 1 kg, and red wine syrup 1 liter, and then panning the dough composition 55 g each in a madeleine mold, Bake in an electric oven at a temperature of 160 ℃ for 20 minutes to prepare a rice madeleine.

[Example 2]

A rice madeleine was prepared in the same manner as in Example 1, except that liquid fructose was further added to the dough composition of Example 1.

[Comparative Example 1]

Madeleine was prepared in the same manner as in Example 1 using wheat flour instead of rice flour as the dough material of Example 1.

Hereinafter, in order to find out the taste and texture of the rice madeleines prepared in Examples 1, 2 and Comparative Example 1, a panel of 20 randomly selected people were asked to taste the madeleines, and a 9-point rating method (the closer to 9 points, the more 'Very good' was analyzed as 'very bad') as it was closer to 1 point, and the results were summarized in Table 1 below with the average value.

Example 1 Example 2 Comparative Example 1 taste 8.5 8.8 7.5 texture 8.1 8.7 7.1

As can be seen in Table 1, in the case of Example 2, in which liquid fructose was additionally added to the dough, it was found that the texture was improved compared to Example 1.

In the above, the present invention has been described based on a preferred embodiment, but the technical spirit of the present invention is not limited thereto, and it is possible to make modifications or changes within the scope described in the claims. Those of ordinary skill in the art to which the present invention pertains It is apparent to the user, and such modifications or changes shall fall within the scope of the appended claims.

S100: first step 200: second step
S300: the third step S400: the fourth step
S500: Step 5 S600: Step 6
S700: Step 7 S800: Step 8
S900: 9th step S1000: 10th step
S1100: the eleventh step S1200: the twelfth step
10: madeleine mold 20: electric oven
21: upper heater 22: lower heater

Claims (5)

a) A first step of immersing passion fruit, rambutan and papaya fruit in red wine to ripen the passion fruit, rambutan, papaya fruit and red wine at room temperature of 10° C. to 15° C. for 15 to 20 days;
b) separating the passion fruit, rambutan and papaya fruit immersed in the red wine from the aged passion fruit, rambutan and papaya fruit aged in red wine, and the aged red wine aged together with the passion fruit, rambutan and papaya fruit a second step;
c) a third step of preparing a red wine syrup containing the aged red wine;
d) Put the red wine syrup into a heating container, heat the red wine syrup, and then add 8 to 10 parts by weight of coconut milk based on 100 parts by weight of the total red wine syrup into the heating container, and then stir with a food stirrer for red wine a fourth step of preparing a syrup mixture;
e) a fifth step of milling rice in a mill to produce rice flour;
f) a sixth step of preparing an egg yolk mixture by putting an egg yolk in the first container and whipping it with an electric whipping machine, then adding sugar and salt to the first container and then first stirring with a food stirrer;
g) The first container in which the egg yolk mixture is accommodated is bathed at 30° C. to 40° C. for 20 to 30 minutes to dissolve the sugar and salt, and then the egg yolk mixture is secondarily stirred with a food stirrer. Step 7 ;
h) After putting butter in the second container, 10 to 20 parts by weight of fresh cream, 5 to 10 parts by weight of honey, and 3 to 5 parts by weight of the red wine syrup mixture were put into the second container based on 100 parts by weight of the total butter. Then, an eighth step of preparing a butter mixture by dissolving a mixture of butter, fresh cream, honey and red wine syrup by boiling the second container at 55° C. to 60° C. for 20 to 30 minutes;
i) a ninth step of preparing a dough composition by mixing the egg yolk mixture, the rice flour, soft flour, almond powder, and baking powder, and then adding the mixture to a stirrer;
j) a tenth step of kneading in a kneader after adding the butter mixture to the dough composition;
k) an 11th step of putting the kneaded dough composition into a pastry bag and panning the dough composition in a madeleine mold to form a madeleine molded body having an arbitrary shape; and
l) a 12th step of placing the madeleine mold in an electric oven and baking the madeleine molded body for 20 to 30 minutes to prepare a rice madeleine;
A method of producing a rice madeleine comprising a. According to claim 1,
Red wine syrup production in the third step,
Based on 100 parts by weight of the total aged red wine, 40 to 50 parts by weight of water, 10 to 15 parts by weight of coconut milk, 2 to 3 parts by weight of liquid fructose, 3 to 7 parts by weight of white sugar, 3 to 7 parts by weight of brown sugar, and 8 to 8 parts by weight of sake After mixing 13 parts by weight, a method of producing a rice madeleine, characterized in that it is prepared by boiling for 10 to 15 minutes. According to claim 1, After the 11th step,
A fermentation step of fermenting the madeleine molded body at 15° C. to 20° C. for 20 minutes to 30 minutes;
A drying step of applying the red wine syrup to the surface of the fermented madeleine molded body, and drying the madeleine molded body in a dryer; and
Aging step of aging the dried madeleine molded body at a temperature lower than the fermentation temperature for 35 minutes to 40 minutes;
Method of producing a rice madeleine, characterized in that it further comprises. According to claim 1,
The electric oven includes an upper heater that radiates a maximum of 190 °C and a lower heater that is spaced apart from the lower side of the upper heater and radiates a maximum of 160 °C,
The madeleine mold is disposed between the upper heater and the lower heater,
The madeleine mold is directly heated to the maximum temperature of the lower heater while the outer lower surface of the madeleine mold is in contact with the upper surface of the lower heater,
The method for producing madeleine rice, characterized in that the madeleine molded body is indirectly heated to the maximum temperature of the upper heater in a state in which the outer upper surface of the madeleine mold is not in contact with the upper heater. A rice madeleine produced by any one of the manufacturing methods of any one of claims 1 to 4.

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