KR101245302B1 - Composition for Manufacturing Gluten-free Rice Madeira Cake and Manufacturing Method Thereof - Google Patents
Composition for Manufacturing Gluten-free Rice Madeira Cake and Manufacturing Method Thereof Download PDFInfo
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- KR101245302B1 KR101245302B1 KR1020100110246A KR20100110246A KR101245302B1 KR 101245302 B1 KR101245302 B1 KR 101245302B1 KR 1020100110246 A KR1020100110246 A KR 1020100110246A KR 20100110246 A KR20100110246 A KR 20100110246A KR 101245302 B1 KR101245302 B1 KR 101245302B1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명은 글루텐 무첨가 쌀구움과자 제조용 조성물, 쌀구움과자 및 이의 제조방법을 제공한다. 본 발명은 밀가루구움과자에 비하여 관능효과가 우수할 뿐 아니라, 설탕 등 당료물질과 지방의 첨가량을 줄일 수가 있으므로 식품영양학적인 면에서도 웰빙건강대용 다이어트 쌀구움과자로 우수한 효과를 발휘한다. 또한, 본 발명은 밀을 포함하고 있지 않으므로 밀알러지를 발생시키지 않을 뿐 만 아니라 서양의 셀리악병 환자나 아토피 환자에게 글루텐 무첨가식품으로 매우 유리하므로 웰빙 건강 식품산업 및 농산 가공식품 산업에 매우 유용하게 이용될 수 있다.The present invention provides a composition for preparing gluten-free rice baked sweets, rice baked sweets and a method for preparing the same. The present invention is not only excellent in sensory effect compared to flour baked confectionery, but also can reduce the amount of sugar substances and fats, such as sugar, so it exhibits an excellent effect as a dietary rice cake for health and wellness in terms of food nutrition. In addition, since the present invention does not contain wheat, it does not generate wheat allergy and is very advantageous as gluten-free food for Western celiac disease patients or atopic patients, and thus is very useful for well-being health food industry and agricultural processed food industry. Can be.
Description
본 발명은 글루텐 무첨가 구움과자 제조용 조성물 및 그 제조방법에 관한 것이다.
The present invention relates to a composition for preparing gluten-free baked cookies and a method for producing the same.
종래의 밀가루 마들렌은 밀빵, 밀케이크와 함께 밀가루만을 100% 재료를 사용하거나 또는 밀가루에 일부 다른 곡물원료를 첨가한 밀가루 혼합케이크가 대부분이었다. 이와 같이 밀가루를 사용하는 이유는 밀에 함유한 단백질(protein)중 프롤라민 또는 글루테린 성분이 글루텐(gluten)을 형성하여 부풀림을 주기 때문이었다.Conventional flour madeleine was mostly flour-mixed cake using only 100% of flour together with wheat and wheat cakes, or by adding some other grain material to the flour. The reason for using flour as described above is because prolamin or gluterin component of the protein contained in wheat causes gluten to form and swell.
쌀에는 약 7%수준의 단백질이 함유되어 있으나, 상기 밀에 존재하는 글루텐성분이 아닌 글루테닌(glutenin)이 대부분이어서 밀가루를 사용한 밀빵, 밀케이크와 같이 부풀림이 발생하지 않기 때문에 이를 사용하지 못하거나 사용하더라도 쌀가루에 소맥분을 혼합하여 이들 제품을 제조하였다. 하지만, 이와 같은 제품은 결국 쌀제품이라고 할 수 없고 밀가루가 혼합된 쌀제품이라고 밖에 부를 수 없었다.Although rice contains about 7% of protein, most of the gluten is not gluten in wheat, so it cannot be used because it does not swell like wheat flour or wheat cake. Even when used, these products were prepared by mixing wheat flour with rice flour. However, such a product could not be called a rice product but a rice product mixed with flour.
한편, 쌀가루만을 사용하여 유산균으로 전분을 호화시킨 후 호화된 쌀가루를 발효시켜 케이크나 마들렌 또는 쿠키를 제조하는 방법이 대한민국 특허등록 제10-0345185호에 개시되어 있다. 그러나, 이 같은 쌀제품은 반죽의 점도를 높여 쌀케이크의 체적을 크게 하고 식감을 개선시키는 효과를 제공할 뿐, 결국 케이크 내부조직이 딱딱하고 부스러지기 쉬우며 쌀떡과 같은 씹는 맛이 있는 단점이 있게 마련이다.On the other hand, the method of preparing a cake, madeleine or cookies by gelatinizing the starch by lactic acid bacteria using only rice flour and fermented the luxurious rice flour is disclosed in Korean Patent Registration No. 10-0345185. However, such a rice product increases the viscosity of the dough to increase the volume of the rice cake and provide an effect of improving the texture, resulting in a hard, brittle, chewy taste like rice cake. It is ready.
최근에는 이를 개량하기 위해 쌀가루에 밀가루에서 추출한 활성글루텐을 첨가하거나 밀로부터 추출한 글루텐을 첨가하여 쌀쿠키이나 쌀케이크를 제조하고자 하는 시도들이 있었으나, 과도한 글루텐 첨가에 의하여 쌀케이크의 풍미(風味)가 나지 않고 밀가루 유래의 글루텐 단백의 과도한 섭취에 의한 유전적 알러지(genetic allergy) 발생 및 글루텐 단백에 의한 셀리악병(celiac desease) 발생 등 건강관리의 문제도 자주 발생되는 문제가 있었다.Recently, to improve this, there have been attempts to prepare rice cookies or rice cakes by adding active gluten extracted from wheat flour or gluten extracted from wheat to rice flour, but the flavor of rice cakes is not achieved due to excessive gluten addition. However, there was a problem that health problems such as genetic allergy caused by excessive ingestion of gluten protein derived from wheat flour and celiac desease caused by gluten protein occurred frequently.
또한, 밀가루빵이나 밀가루 케이크류의 제조시에는 설탕과 버터 등 당료물질과 지방성분을 과다하게 사용하지 않으면 풍미가 무미건조하기 때문에 동서양을 막론하고 밀케이크류 제조시 반드시 과잉의 당과 지방이 첨가될 수밖에 없고 이로 인하여 건강관리에 심각한 문제가 되어 왔다.In addition, in the manufacture of wheat bread or flour cakes, if sugar and butter ingredients and fats are not used excessively, the flavor will be dry. Inevitably, this has been a serious problem for health care.
이와 같이 밀가루제품은 인체의 건강관리문제 이외에도 웰빙식품으로써 살펴 볼 때 개선의 필요가 있어 왔으며 그 대안으로 쌀가루를 이용한 식품제조산업은 매우 시의적절할 뿐 아니라 현재 대한민국에 있어서 쌀소비량에 비하여 생산량이 남아돌기 때문에 더욱 심각한 농촌사회문제로 대두되어 왔다.As such, flour products have been in need of improvement as well-being foods as well as human health problems. As an alternative, the food manufacturing industry using rice flour is not only timely but also has a production volume compared to rice consumption in Korea. Because of its turn, it has become a more serious rural social problem.
따라서, 설탕 등 당료물질과 지방의 함량을 현저하게 낮추고 식품첨가물인 활성글루텐 및 글루텐으로 발생되는 질병 또는 질환으로부터 안전한 신규한 쌀구움과자의 필요성이 요구된다.
Therefore, there is a need for a novel low-fat baked rice cake that significantly lowers the content of sugars and fats such as sugar and is safe from diseases or disorders caused by active gluten and gluten as food additives.
본 명세서 전체에 걸쳐 다수의 논문 및 특허문헌이 참조되고 그 인용이 표시되어 있다. 인용된 논문 및 특허문헌의 개시 내용은 그 전체로서 본 명세서에 참조로 삽입되어 본 발명이 속하는 기술 분야의 수준 및 본 발명의 내용이 보다 명확하게 설명된다.
Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.
본 발명자들은 열량이 낮고 식품첨가물인 활성글루텐 및 글루텐으로 인한 질병 또는 질환으로부터 안전한 신규한 쌀구움과자 제조용 조성물을 개발하고자 예의 노력하였다. 그 결과, 박력분 첨가없이도 쌀가루, 버터, 달걀, 당류, 베이킹 파우더 및 곡물발효주를 최적의 비율로 혼합함으로써 박력분이 첨가된 쌀구움과자와 동일한 부피를 가진 쌀구움과자를 제조할 수 있으며, 관능성면에 있어서도 밀가루구움과자와 비교하여 우수한 맛을 가질 수 있음을 규명함으로써, 본 발명을 완성하게 되었다.The present inventors earnestly tried to develop a composition for preparing a new rice baked cookie, which is low in calories and safe from a food additive such as active gluten and gluten. As a result, rice flour, butter, eggs, sugars, baking powder and grain fermented liquor can be mixed in the optimum ratio without adding the flour, thereby producing a rice cake with the same volume as the rice flour with the added flour. The present invention has been completed by elucidating that it can have an excellent taste in comparison with flour baking cookies.
따라서, 본 발명의 목적은 글루텐 무첨가 쌀구움과자 제조용 조성물을 제공하는데 있다.Accordingly, it is an object of the present invention to provide a composition for preparing gluten-free rice baked sweets.
본 발명의 다른 목적은 글루텐 무첨가 쌀구움과자를 제공하는데 있다.It is another object of the present invention to provide a gluten free rice cake.
본 발명의 또 다른 목적은 글루텐 무첨가 쌀구움과자 제조방법을 제공하는데 있다.
Still another object of the present invention is to provide a method of preparing gluten-free rice baked cookies.
본 발명의 다른 목적 및 이점은 하기의 발명의 상세한 설명, 청구범위 및 도면에 의해 보다 명확하게 된다.
Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.
본 발명의 또 다른 양태에 따르면, 쌀가루 200중량부, 버터 20-150중량부, 달걀 70-200중량부, 당류 20-120 중량부, 베이킹 파우더 0.1-5중량부 및 곡물발효주 5-50중량부를 포함하는 것을 특징으로 하는 글루텐 무첨가 쌀구움과자 제조용 조성물을 제공한다.
According to another aspect of the invention, 200 parts by weight of rice flour, 20-150 parts by weight of butter, 70-200 parts by weight of eggs, 20-120 parts by weight of sugar, 0.1-5 parts by weight of baking powder and 5-50 parts by weight of grain fermented liquor It provides a composition for preparing gluten-free rice baked sweets comprising a.
본 발명자들은 열량이 낮고 활성글루텐 및 글루텐으로 인한 질병 또는 질환으로부터 안전한 신규한 쌀구움과자 제조용 조성물을 개발하고자 예의 노력하였으며, 그 결과, 박력분 첨가없이도 쌀가루, 버터, 달걀, 당류, 베이킹 파우더 및 곡물발효주를 최적의 비율로 혼합함으로써 박력분이 첨가된 쌀구움과자와 동일한 부피를 가진 쌀구움과자를 제조할 수 있으며, 관능성면에 있어서도 밀가루구움과자와 비교하여 우수한 맛을 가질 수 있음을 규명하였다.The present inventors have diligently tried to develop a composition for preparing a new rice baked cookie that is low in calories and safe from diseases or disorders caused by active gluten and gluten. By mixing at an optimum ratio it can be prepared a rice baked sweets having the same volume as the rice baked sweets with the addition of a force component, it was also found that the functional taste can be compared with the flour baked sweets.
용어 “구움과자”란 밀가루를 주재료로한 반죽을 오븐에 구워낸 베이커류를 의미하며, 감미료로 과일류의 과즙을 사용한 것으로 마들렌 또는 팽드젠느등이 있다. 그러나, 본 발명의 명세서에서는 당업계서 의미하는 구움과자가 아닌 밀가루, 박력분, 글루텐 및 활성글루텐이 전혀 포함되지 않는 쌀가루 반죽을 오븐에 구워낸 베이커리류를 의미하는 용어로서 “쌀구움과자”로 표현된다.The term “baking confectionery” refers to bakers that bake dough made mainly of wheat flour in an oven and use fruit juices as sweeteners, such as Madeleine or Pang de Gene. However, in the specification of the present invention as a term meaning a bakery baked in the oven a rice flour dough that does not contain any flour, strong flour, gluten and active gluten, which is not baked in the art is expressed as "rice baked". .
밀가루를 원료로 하는 케이크류, 구움과자류와 쿠키류등과 같은 과자류는 밀가루 자체가 글루텐을 함유하고 있으므로 별 문제가 없으나, 쌀가루를 원료로 하는 경우에는 글루텐이 없으므로 쌀가루 특성상 상기 밀가루 케이크류 조성물의 원료와 그 배합비가 달라질 수 밖에 없고 제조공정 역시 밀가루제품 제조공정과 달라져야 한다.Confectionery such as cakes, baked cookies and cookies, which are made from flour, does not have any problem because the flour itself contains gluten. However, when the flour is used as rice, there is no gluten. The blending ratio must be different and the manufacturing process must be different from the flour manufacturing process.
본 발명자들은 쌀가루 특성을 연구하여 쌀가루를 재료로 쌀베이커리제품을 제조할 때 레시피를 과학적으로 접근하고 이를 확정한 다음, 다시 쌀베이커리제품의 제조공정을 식품가공학적으로 접근하여 실험하고 그 결과를 확정하였다.The present inventors have scientifically approached and confirmed the recipe when manufacturing rice bakery products from rice flour as a material by studying the characteristics of rice flour, and then experimented with food engineering engineering to confirm the results of the manufacturing process of rice bakery products. .
본 발명자들이 쌀가루를 원료로 하는 베이커리제품을 완성하기 위하여 적절한 재료들의 선택, 그의 배합비 즉 레시피와 상기 재료 조성에 따른 공정 순서를 확정함에 있어서 특히 다음과 같은 점들이 밀가루제품과 비교하여 확인되었다. In the present inventors, in order to complete a bakery product made from rice flour as a raw material, and to determine the formulation ratio, that is, the recipe and the process sequence according to the composition of the ingredients, the following points were confirmed in comparison with the flour product.
첫째, 쌀가루를 원료로 하는 쌀베이커리 제품의 제조에는 아밀로오스와 아밀로펙틴으로 구성된 전분함량이 약 80%수준이므로 완전히 호화되기 위해서 물(H2O), 우유와 같은 액체 재료의 첨가량이 증가되어야 한다.First, since the starch content of amylose and amylopectin is about 80% in the manufacture of rice bakery products made from rice flour, the amount of water (H 2 O) and liquid ingredients such as milk must be increased in order to be fully gelatinized.
둘째, 쌀가루는 그 특성상 수분의 흡수 속도가 늦으므로 그 균일한 흡수를 위해 휴지시간을 길게 잡아야 한다.Second, since rice powder has a slow rate of absorption of water, it should take a long rest time for its uniform absorption.
셋째, 쌀가루는 그 특성상 및 밀가루보다 당도가 높을 뿐만 아니라, 전분함량이 약 80%수준이어서 물과 반죽할 때 설탕이 균일하게 퍼지기가 어렵고 글루텐과 결합되지 않아 자유로운 상태로 뭉쳐 있을 수 있어 더 달게 느껴지며, 반죽성을 떨어뜨리므로 설탕, 물엿 등 당료첨가량을 20-50% 줄여야 한다.Third, rice flour has higher sugar content than wheat flour due to its characteristics, and its starch content is about 80%, so sugar is hard to spread evenly when kneaded with water. As it lowers the dough property, the sugar addition amount such as sugar and starch syrup should be reduced by 20-50%.
넷째, 쌀가루는 글루텐과 같은 단백질이 없어 지방과 결합할 수 있는 물질이 적어 반죽물을 굽는 과정에서 지방이 녹아 유지될 수 있으므로, 동물성 지방인 버터의 첨가량을 줄여야 한다.Fourth, rice flour does not have a protein such as gluten, so there is little substance that can be combined with fat, so that fat can be dissolved during baking, and the amount of butter, which is animal fat, should be reduced.
본 발명은 최소량의 버터를 조성물에 첨가함으로써, 쌀 전분인 아밀로스(amylose)의 호화 온도 범위에서 굽기 과정 단계에서 버퍼가 쌀 전분 아밀로스와 콤플렉스를 이루어 전체적으로 부드러운 맛과 안정한 구조의 쌀구움과자를 제공할 수 있다. 또한, 본 발명에서 첨가하는 버터 대용으로 마가린이 동일한 양으로 첨가될 수 있다.In the present invention, by adding a minimum amount of butter to the composition, the buffer is complexed with the rice starch amylose in the baking process step in the gelatinization temperature range of the amylose rice starch to provide a soft taste and a stable structure of the baked cookies Can be. In addition, margarine may be added in the same amount in place of the butter added in the present invention.
본 발명의 바람직한 구현예에 따르면, 본 발명의 쌀구움과자 제조용 조성물에 포함된 버터의 함량비는 50-100 중량부이며, 보다 바람직하게는 70-90 중량부이고, 가장 바람직하게는 75-85 중량부이다.According to a preferred embodiment of the present invention, the content ratio of butter included in the composition for preparing rice cakes of the present invention is 50-100 parts by weight, more preferably 70-90 parts by weight, most preferably 75-85 Parts by weight.
본 발명을 표현하면서 사용하는 표현 “쌀구움과자 제조용 조성물”은 구성성분을 일정한 비율로 구성된 반죽물, 고형물 또는 분말제형을 의미한다. 예컨대, 최적의 특정비율로 구성성분이 혼합된 쌀구움과자 제조용 반죽물을 의미한다.The expression "composition for preparing rice-baked sweets" used while expressing the present invention refers to a dough, a solid or a powder formulation composed of constituents in a constant ratio. For example, it means a dough for preparing rice baked sweets in which the components are mixed at an optimum specific ratio.
본 발명의 명세서에서 용어 “글루텐(gluten)”은 밀 또는 보리 등에 들어 있는 천연 단백질의 혼합물을 의미하며, 밀가루 반죽을 부풀게 하는 끈끈한 물질로 밀가루에 물을 넣고 반죽하면 생긴다. 또한, 용어 “활성글루텐”이란 활성글루텐이란 밀단백질 중 글리아딘과 글루테닌이 서로 결합하여 생긴 단백질을 의미하며, 점성과 탄성이 풍부해서 발효시 배출되는 탄산가스를 보유하는 능력이 있어서 제품에 부피감을 준다.As used herein, the term “gluten” refers to a mixture of natural protein contained in wheat or barley, and is caused by kneading water with flour as a sticky substance that swells the dough. In addition, the term “active gluten” refers to a protein formed by combining gliadin and glutenine in wheat protein, and is rich in viscosity and elasticity, and thus has the ability to retain carbon dioxide emitted during fermentation. Gives a sense of volume.
본 발명의 조성물을 표현하면서 사용하는 용어 “글루텐 무첨가”는 글루텐을 전혀 포함하지 않는 것(0 중량%)을 의미하며, “무함량” 또는 “미함량”이라는 용어와 혼용되어 사용된다.The term "gluten free" used in expressing the composition of the present invention means that it contains no gluten (0% by weight) and is used interchangeably with the term "free" or "free".
본 발명은 글루텐을 전혀 함유하지 않는 쌀구움과자를 제조하는 이용되는 조성물로서, 인체에서 글루텐 섭취로 인한 소화불량, 알러지 및 셀리악병과 같은 질환 또는 질병을 유발시지 않는 효과를 발휘한다.The present invention is a composition used to prepare a gluten-free rice cakes, it has an effect that does not cause diseases or diseases such as indigestion, allergy and celiac disease due to gluten intake in the human body.
본 발명은 글루텐을 포함하고 있지 않는 쌀가루를 이용하는 것이 특징이다.The present invention is characterized by using rice flour that does not contain gluten.
즉, 본 발명에서 이용하는 쌀가루는 종래 쌀제품에 이용되는 일반적인 쌀가루(고온 건조시킨)가 아닌, 수침ㆍ건조한 쌀을 제분한 후(제거) 저온 건조시킨 쌀가루 또는 수침한 쌀을 제분한 후 제분된 쌀가루를 저온 건조시킨 쌀가루로서 열에 의한 손상으로부터 전분입자를 보호함으로써 글루텐을 포함하지 않더라도 다른 첨가 성분들과 균일하게 혼합할 수 있을 뿐 만 아니라 호화에 필요한 최적의 수분을 흡수하기 쉬운 쌀가루이다.In other words, the rice powder used in the present invention is not the general rice powder (high temperature dried) used in conventional rice products, but milled (removed) the immersed and dried rice (removed) and then milled the low temperature dried rice powder or immersed rice and milled rice powder. It is a low-temperature dried rice flour that protects starch particles from heat damage, so that they can be mixed uniformly with other additives even if they do not contain gluten, and they are easy to absorb the optimum moisture required for gelatinization.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 이용하는 쌀가루는 2-15시간 수침시킨 후 5-35℃에서 저온 건조시킨 쌀을 제분한 쌀가루 또는 2-15시간 수침시킨 후 제분된 쌀가루를 5-35℃에서 저온 건조시킨 쌀가루이며, 보다 바람직하게는 2-15시간 수침시킨 후 5-35℃에서 저온 건조시킨 쌀을 제분한 쌀가루이다.According to a preferred embodiment of the present invention, the rice flour used in the present invention is milled rice flour milled 2-5 hours, and then milled the rice powder low temperature dried at 5-35 ℃ or 2-15 hours milled rice flour 5-35 It is rice powder dried at low temperature at ℃, more preferably rice flour milled from rice dried at 5-35 ℃ after immersion for 2-15 hours.
바람직하게는, 본 발명에서 이용하는 쌀가루로 제분하기 전에 쌀을 수침시키는 경우 수침시키는 시간은 3-12시간이며, 보다 바람직하게는 4-12시간이고, 보다 더 바람직하게는 6-10시간이고, 가장 바람직하게는 7-9시간이다.Preferably, when immersing the rice before milling with the rice flour used in the present invention, the immersion time is 3-12 hours, more preferably 4-12 hours, even more preferably 6-10 hours, most Preferably it is 7-9 hours.
바람직하게는, 본 발명에서 이용하는 쌀 및 쌀가루를 저온 건조시키는 경우 온도는 10-34℃이며, 보다 바람직하게는 20-33℃이고, 보다 더 바람직하게는 25-32℃이며, 가장 바람직하게는 29-31℃이다.Preferably, the low temperature drying of the rice and rice flour used in the present invention, the temperature is 10-34 ℃, more preferably 20-33 ℃, even more preferably 25-32 ℃, most preferably 29 -31 ° C.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 이용하는 쌀가루의 수분 함량은 5-20%이며, 보다 바람직하게는 7-18%이고, 보다 더 바람직하게는 9-16%이며, 가장 바람직하게는 11-14%이다.According to a preferred embodiment of the present invention, the water content of the rice flour used in the present invention is 5-20%, more preferably 7-18%, even more preferably 9-16%, most preferably 11 -14%.
쌀가루 수분함량은 수분측량기(Precisa 310M, switzerland)를 사용하여 측정이 가능하다.Rice flour moisture content can be measured using a moisture meter (Precisa 310M, switzerland).
본 발명자들은 쌀가루로 베이커리제품을 제조할 때 쌀가루의 입경크기에 있어 입경크기가 작을수록 좋은 것이 아니라, 물을 사용하여 반죽물을 성형한 후 휴지기간 동안 물의 퍼짐성이 가장 바람직한 입자크기를 선택하였다. 상기와 같은 특성을 고려할 때, 쌀가루의 입자크기는 쌀의 수침공정 및 건조 후 제분하여 120-160 메쉬(mesh) 체를 통과한 쌀가루가 쌀구움과자의 풍미, 조직감 및 부피에서 가장 바람직한 것을 확인하였다.The inventors of the present invention selected the particle size of the rice flour with the most favorable spreadability of water during the rest period after molding the dough using water, rather than having a smaller particle size in the particle size of the rice flour. In consideration of the above characteristics, it was confirmed that the particle size of the rice flour is the most preferable in the flavor, texture and volume of the rice baked confectionery after passing through 120-160 mesh sieve by milling after immersion process and drying of the rice. .
본 발명의 바람직한 구현예에 따르면, 본 발명이 이용하는 쌀가루의 크기는 50-200 ㎛이며, 보다 바람직하게는 60-150 ㎛이고, 가장 바람직하게는 70-130 ㎛이다.According to a preferred embodiment of the present invention, the size of the rice flour used by the present invention is 50-200 μm, more preferably 60-150 μm, most preferably 70-130 μm.
본 발명에서 이용하는 쌀가루는 아밀로스 함량이나 백미, 현미, 고미, 싸라기, 유색미, 발아미 등 쌀의 품종이나 도정도에 관계없이 사용할 수 있다.Rice flour used in the present invention can be used irrespective of the type and degree of rice, such as amylose content, white rice, brown rice, gourd, crumb, colored rice, germinated rice.
본 발명의 바람직한 구현예에 따르면, 본 발명이 이용하는 쌀가루는 찹쌀, 멥쌀, 현미, 발아현미 및 흑미로부터 이루어진 군으로부터 선택된 하나이상의 쌀가루이며, 보다 바람직하게는 찹쌀, 멥쌀 및 현미로부터 이루어진 군으로부터 선택된 하나 이상의 쌀가루이고, 보다 더 바람직하게는 멥쌀 또는 현미이며, 가장 바람직하게는 멥쌀이다.According to a preferred embodiment of the present invention, the rice flour used by the present invention is one or more rice flour selected from the group consisting of glutinous rice, non-glutinous rice, brown rice, germinated brown rice and black rice, more preferably one selected from the group consisting of glutinous rice, non-rice and brown rice The above is rice flour, still more preferably non-glutinous rice or brown rice, most preferably non-glutinous rice.
본 발명의 조성물은 최적의 쌀가루 함량비를 포함으로써, 글루텐을 첨가하지 않더라도 다른 첨가 성분들과 균일하게 혼합할 수 있다.The composition of the present invention comprises an optimal ratio of rice flour content, even if gluten is not added can be mixed uniformly with other additives.
삭제delete
본 발명의 조성물은 최적의 달걀 함량비를 포함으로써, 다른 첨가 성분들과 균일하게 혼합할 수 있다.The composition of the present invention can be mixed uniformly with other additive ingredients by including an optimal egg content ratio.
본 발명의 바람직한 구현예 따르면, 본 발명의 쌀쿠키 제조용 조성물에 포함된 달걀의 함량비는 80-150중량부, 보다 바람직하게는 85-120중량부, 보다 바람직하게는 90-100중량부, 가장 바람직하게는 95-105중량부이다.According to a preferred embodiment of the present invention, the content ratio of eggs contained in the composition for preparing rice cookies of the present invention is 80-150 parts by weight, more preferably 85-120 parts by weight, more preferably 90-100 parts by weight, most Preferably it is 95-105 weight part.
본 발명에서 이용하는 당류는 식품 제조에 이용될 수 있는 단맛을 나타내는 물질 또는 성분이라면 제한없이 이용이 가능하다.The sugars used in the present invention can be used without limitation as long as the substance or ingredient exhibits a sweet taste that can be used in food production.
본 발명의 바람직한 구현예에 따르면, 본 발명이 이용하는 당류는 꿀, 설탕, 과당, 포도당, 물엿, 유당, 솔비톨, 말티톨, 락티톨, 이소말트 및 자일리톨로 이루어진 군으로부터 선택된 하나 이상의 당류이며, 보다 바람직하게는 꿀, 설탕, 과당, 포도당, 물엿, 유당, 솔비톨 및 자일리톨로 이루어진 군으로부터 선택된 하나 이상의 당류이고, 보다 더 바람직하게는 꿀, 설탕, 포도당, 물엿 및 유당으로 이루어진 군으로부터 선택된 하나 이상의 당류이며, 가장 바람직하게는 꿀 및 설탕으로 이루어진 군으로부터 선택된 하나 이상의 당류이다.According to a preferred embodiment of the present invention, the sugar used by the present invention is at least one sugar selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol, more preferably Preferably at least one sugar selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol and xylitol, and more preferably at least one sugar selected from the group consisting of honey, sugar, glucose, syrup and lactose. And most preferably at least one sugar selected from the group consisting of honey and sugar.
또한, 본 발명의 조성물은 최소의 당분을 포함함으로써, 제조 비용 절감 뿐 만 아니라 과량의 당섭취로 인한 질환 및 질병을 예방할 수 있는 효과를 발휘한다.In addition, the composition of the present invention by exhibiting a minimum of sugar, not only reduces the manufacturing cost but also exhibits the effect of preventing diseases and diseases due to excessive sugar intake.
본 발명의 바람직한 구현예에 따르면, 본 발명 쌀구움과자 제조용 조성물에 포하된 당류의 함량비는 30-90 중량부이며, 보다 바람직하게는 55-80 중량부이고, 가장 바람직하게는 60-70중량부이다.According to a preferred embodiment of the present invention, the content ratio of the sugars contained in the composition for preparing rice cakes of the present invention is 30 to 90 parts by weight, more preferably 55 to 80 parts by weight, most preferably 60 to 70 parts by weight. It is wealth.
본 발명은 물 대신 곡물발효주를 첨가함으로써 밀가루구움과자와 비교하여 부피 및 질감 측면에 있어서 전혀 떨어지지 않는 쌀구움과자를 제조할 수 있는 조성물이다.The present invention is a composition that can be prepared by adding a grain fermented wine instead of water, a rice baked sweets that do not drop at all in terms of volume and texture compared to flour baked sweets.
본 발명의 바람직한 구현예에 따르면, 본 발명의 쌀구움과자 제조용 조성물은 10-45 중량부 곡물발효주를 포함하며, 보다 바람직하게는 20-34 중량부 곡물발효주를 포함하고, 가장 바람직하게는 25-35 중량부 곡물발효주를 포함한다.According to a preferred embodiment of the present invention, the composition for preparing rice baked sweets of the present invention comprises 10-45 parts by weight of grain fermented wine, more preferably 20-34 parts by weight of grain fermented wine, most preferably 25- Contains 35 parts by weight grain fermented liquor.
본 발명의 바람직한 구현예에 따르면, 본 발명이 이용하는 곡물발효주는 막걸리, 동동주, 청주, 약주 및 맥주로부터 이루어진 군으로부터 선택된 하나 이상의 곡물발효주이며, 보다 바람직하게는 청주 또는 약주이고, 가장 바람직하게는 청주이다.According to a preferred embodiment of the present invention, the grain fermented wine used by the present invention is at least one grain fermented wine selected from the group consisting of makgeolli, Dongdongju, Cheongju, Yakju and beer, more preferably Cheongju or Yakju, most preferably Cheongju to be.
본 발명은 반죽을 부풀게 하는 물질로 베이킹 파우더를 포함한다.The present invention includes baking powder as a material to inflate the dough.
본 발명의 바람직한 구현예에 따르면, 본 발명의 쌀구움과자 제조용 조성물은 0.5-4 중량부 베이킹 파우더를 포함하며, 보다 바람직하게는 1-3 중량부 베이킹 파우더를 포함하고, 가장 바람직하게는 1.5-2.5 중량부 베이킹 파우더를 포함한다.According to a preferred embodiment of the present invention, the composition for preparing rice cakes of the present invention comprises 0.5-4 parts by weight of baking powder, more preferably 1-3 parts by weight of baking powder, and most preferably 1.5- 2.5 parts by weight of baking powder.
본 발명의 조성물은 최소의 양의 버터 함량비를 포함으로써, 섭취시 열량이 낮고 동물성지방의 섭취로 인한 질환 또는 질병을 예방할 수 있는 건강웰빙 쌀구움과자를 제조할 수 있는 조성물이다.The composition of the present invention comprises a minimum amount of butter content, it is a composition that can produce a healthy well-being rice cakes that can lower calories upon ingestion and can prevent diseases or diseases caused by the intake of animal fat.
본 발명의 바람직한 구현예에 따르면, 본 발명의 쌀구움과자 제조용 조성물에 포함된 버터의 함량비는 버터 40-130중량부이며, 보다 바람직하게는 60-100중량부이고, 보다 더 바람직하게는 70-100중량부이며, 가장 바람직하게는 75-85중량부이다.According to a preferred embodiment of the present invention, the content ratio of the butter contained in the composition for preparing rice cakes of the present invention is 40-130 parts by weight of butter, more preferably 60-100 parts by weight, even more preferably 70 -100 parts by weight, most preferably 75-85 parts by weight.
본 발명은 롤 쌀마들렌, 쌀피낭시에 및 쌀쁘디푸르와 같은 다양한 종류의 쌀구움과자를 제조하는 주재료로 이용될 수 있으며, 상기와 같은 다양한 종류의 쌀구움과자류를 제조하기 위하여 당업계에 알려진 첨가물을 추가적으로 포함할 수 있다.The present invention can be used as a main material for manufacturing a variety of rice baked sweets, such as roll rice madeleine, rice pinangsi and rice Pudipur, known in the art to prepare a variety of rice baked sweets as described above It may further include an additive.
본 발명의 바람직한 구현예에 따르면, 본 발명에서의 쌀구움과자는 쌀마들렌(madeleine), 쌀피낭시에(Financier), 쌀쁘디푸르(petitsfours), 쌀도라야끼 또는 쌀스틱브라우니(brownie)를 포함한다.According to a preferred embodiment of the present invention, the rice baked sweets in the present invention include rice madeleine (madeleine), rice pinangsi (Financier), rice petits (petitsfours), rice dorayaki or rice stick brownies (brownie) do.
본 발명이 쌀마들렌을 제조하는데 이용되는 경우 유자청을 추가적으로 포함할 수 있다.When the present invention is used to prepare rice madeleine may further include citron.
본 발명의 바람직한 구현예 따르면, 본 발명 본 발명이 쌀마들렌을 제조하는데 이용되는 경우 유자청의 함량비는 5-20중량부, 보다 바람직하게는 7-15중량부, 보다 바람직하게는 8-12중량부, 가장 바람직하게는 9-11중량부이다.
According to a preferred embodiment of the present invention, when the present invention is used to prepare rice madeleine, the content ratio of citron blue is 5-20 parts by weight, more preferably 7-15 parts by weight, more preferably 8-12 parts by weight. Parts, most preferably 9-11 parts by weight.
본 발명의 다른 양태에 따르면, 쌀가루 200중량부, 버터 20-150중량부, 달걀 70-200중량부, 당류 20-120 중량부, 베이킹 파우더 0.1-5중량부 및 곡물발효주 5-50중량부를 포함하는 것을 특징으로 하는 글루텐 무첨가 쌀구움과자를 제공한다.According to another aspect of the present invention, 200 parts by weight of rice flour, 20-150 parts by weight of butter, 70-200 parts by weight of eggs, 20-120 parts by weight of sugar, 0.1-5 parts by weight of baking powder and 5-50 parts by weight of grain fermented liquor It provides a gluten-free rice cake baked, characterized in that.
본 발명은 상기 글루텐 무첨가 쌀구움과자 제조용 조성물을 이용하여 제조된 쌀구움과자이므로, 이 둘 사이에 공통된 내용은 본 명세서의 과도한 복잡성을 피하기 위하여, 그 기재를 생략한다.
Since the present invention is a rice cake made using the composition for preparing gluten-free rice cakes, the common content between the two is omitted to avoid excessive complexity of the present specification.
본 발명의 또 다른 양태에 따르면, 본 발명은 다음 단계를 포함하는 글루텐 무첨가 쌀구움과자 제조방법을 제공한다:According to another aspect of the present invention, the present invention provides a method of preparing gluten-free rice baked cookies, comprising the following steps:
(a) 쌀가루 200중량부에 달걀 70-200중량부, 당류 20-120 중량부, 베이킹 파우더 0.1-5중량부 및 곡물발효주 5-50중량부를 혼합하여 반죽시키는 단계;(A) kneading the mixture by mixing 70-200 parts by weight of eggs, 20-120 parts by weight of sugar, 0.1-5 parts by weight of baking powder and 5-50 parts by weight of grain fermented liquor;
(b) 상기 단계 (a)에 의하여 제조된 반죽 혼합물에 35-55℃ 온도에서 중탕한 버터 20-150중량부를 혼합하여 반죽시키는 단계; 및(b) mixing and kneading 20-150 parts by weight of the butter mixed in the dough mixture prepared by step (a) at a temperature of 35-55 ° C .; And
(c) 상기 단계 (b)에 의하여 반죽된 혼합 반죽물에 120-200℃ 열로 가열하여 글루텐 무첨가 쌀구움과자를 제조하는 단계.(C) step of heating the mixture dough kneaded by the step (b) to 120-200 ℃ heat to prepare a gluten-free rice baked cookies.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 단계 (b)에서의 중탕온도는 37-50℃, 보다 바람직하게는 38-47℃, 보다 더 바람직하게는 40-45℃이다.According to a preferred embodiment of the present invention, the bath temperature in step (b) in the present invention is 37-50 ° C, more preferably 38-47 ° C, even more preferably 40-45 ° C.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 상기 단계 (b)는 단계 (a)에 의하여 제조된 반죽 혼합물에 버터를 혼합시킨 후 15-30℃에서 5-50분 휴지시키는 단계를 추가적으로 포함한다.According to a preferred embodiment of the present invention, the step (b) in the present invention further comprises the step of mixing the butter in the dough mixture prepared by step (a) after 5-50 minutes at 15-30 ℃ .
보다 바람직하게는, 본 발명에서 상기 단계 (b)는 쌀가루가 혼합물을 균일하게 흡수할 수 있도록 단계 (a)에 의하여 제조된 반죽 혼합물에 버터를 혼합시킨 후 15-30℃에서 10-30분 휴지시키는 단계, 보다 더 바람직하게는 단계 (a)에 의하여 제조된 반죽 혼합물에 버터를 혼합시킨 후 15-30℃에서 15-25분 휴지시키는 단계, 가장 바람직하게는 15-30℃에서 18-22분 휴지시키는 단계를 추가적으로 포함한다.More preferably, the step (b) in the present invention 10-15 minutes rest at 15-30 ℃ after mixing the butter in the dough mixture prepared by step (a) so that the rice flour can absorb the mixture evenly Mixing the butter into the dough mixture prepared by step (a), and then resting 15-25 minutes at 15-30 ° C., most preferably 18-22 minutes at 15-30 ° C. Further comprising the step of resting.
본 발명에서의 단계 (c)는 단계 (b)에 의하여 형성 또는 제조된 최종 반죽물(즉, 쌀가루, 버터, 달걀, 당류, 베이킹 파우더 및 곡물발효주가 포함된 반죽물)을 미리 120-200℃로 예열시킨 오븐에 15-20분 동안 실시된다.In step (c) of the present invention, the final dough formed or prepared by step (b) (that is, dough containing rice flour, butter, eggs, sugars, baking powder and grain fermentation liquor) is 120-200 ° C in advance. The oven is preheated to an oven for 15-20 minutes.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 단계 (c)에서의 가열 온도는 130-190℃이며, 보다 바람직하게는 150-180℃이다.According to a preferred embodiment of the present invention, the heating temperature in step (c) in the present invention is 130-190 ° C, more preferably 150-180 ° C.
또한, 본 발명에서 단계 (c)에서의 혼합 반죽물에 열을 가하는 단계는 혼합 반죽물을 기준으로 위와 아래를 다른 온도로 가열하여 실시되는 것이 바람직하다.In addition, in the present invention, the step of applying heat to the mixed dough in step (c) is preferably carried out by heating the top and bottom to a different temperature based on the mixed dough.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 단계 (c)에서의 혼합 반죽물에 열을 가하는 단계는 혼합 반죽물에 있어서 위의 가열 온도를 150-200℃로 하고 아래의 가열 온도를 100-180℃로 하여 실시되며, 보다 바람직하게는 위의 가열 온도를 165-195℃로 하고 아래의 가열 온도를 130-170℃로 하여 실시되고, 보다 더 바람직하게는 위의 가열 온도를 170-190℃로 하고 아래의 가열 온도를 140-160℃로 하여 실시되며, 가장 바람직하게는 위의 가열 온도를 175-185℃로 하고 아래의 가열 온도를 145-155℃로 하여 실시된다.According to a preferred embodiment of the present invention, in the present invention, the step of applying heat to the mixed dough in step (c) is the above heating temperature in the mixing dough is 150-200 ℃ and the heating temperature below 100- It is carried out at 180 ° C, more preferably the above heating temperature is set to 165-195 ° C and the bottom heating temperature is set to 130-170 ° C, even more preferably the above heating temperature is 170-190 ° C It is carried out by setting the heating temperature below to 140-160 ° C, and most preferably the heating temperature above 175-185 ° C and the heating temperature below 145-155 ° C.
본 발명은 상기 글루텐 무첨가 쌀구움과자 제조용 조성물을 제조하는 방법과 동일한 제조 방법을 포함하고 제조된 글루텐 무첨가 쌀구움과자 제조용 조성물에 열을 열하여 쌀구움과자를 제조하는 방법임으로, 이 둘 사이에 공통된 내용은 본 명세서의 과도한 복잡성을 피하기 위하여, 그 기재를 생략한다.
The present invention includes the same manufacturing method as the method for producing a composition for preparing gluten-free rice baked sweets, and heats the prepared composition for preparing gluten-free rice baked sweets, thereby preparing rice baked sweets. The description is omitted, in order to avoid excessive complexity of the present specification.
본 발명의 특징 및 이점을 요약하면 다음과 같다:The features and advantages of the present invention are summarized as follows:
(ⅰ) 본 발명은 글루텐 무첨가 쌀구움과자 제조용 조성물, 쌀구움과자 및 이의 제조방법을 제공한다.(Iii) The present invention provides a composition for preparing gluten-free rice baked sweets, rice baked sweets and a method for preparing the same.
(ⅱ) 본 발명은 밀가루구움과자에 비하여 관능효과가 우수할 뿐 아니라, 설탕 등 당료물질과 지방의 첨가량을 줄일 수가 있으므로 식품영양학적인 면에서도 웰빙건강대용 다이어트 케이크로 우수한 효과를 발휘한다.(Ii) The present invention not only has a superior sensory effect as compared to baking flour, but also can reduce the amount of sugar substances and fats such as sugar, and thus exhibits an excellent effect as a dietary supplement for well-being health in terms of food nutrition.
(ⅲ) 또한, 본 발명은 밀을 포함하고 있지 않으므로 밀알러지를 발생시키지 않을 뿐 만 아니라 서양의 셀리악병 환자나 아토피 환자에게 글루텐 무첨가식품으로 매우 유리하므로 웰빙 건강 식품산업 및 농산 가공식품 산업에 매우 유용하게 이용될 수 있다.
(Iii) In addition, since the present invention does not contain wheat, it does not generate wheat allergy and is very advantageous as a gluten-free food product for Western celiac disease patients or atopic patients. It can be usefully used.
도 1은 본 발명에 따라 제조된 백미유자 마들렌을 나타낸 이미지이다.
도 2a 내지 2d는 본 발명 구움과자 기본조성물에 따라 제조된 백미진저, 백미홍차 피낭시에, 찹쌀쁘띠 및 백미댓잎마들렌을 각각 나타낸 이미지이다.1 is an image showing a white rice citron Madeleine prepared according to the present invention.
Figure 2a to 2d is an image showing the white rice ginger, white rice black tea pinangsi, glutinous rice petit and white rice with leaves made in accordance with the present baking composition.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
실시예Example
본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 “%“는 별도의 언급이 없는 경우, 고체/고체는 (중량/중량) %, 고체/액체는 (중량/부피) %, 그리고 액체/액체는 (부피/부피) %이다.
Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.
실시예 1: 백미유자 마들렌 제조(25구 마들렌 팬 1판 분량)Example 1 Preparation of White Rice Citron Madeleine (25 Balls Madeleine Pan)
200 g 멥쌀가루에 200 g 달걀, 100 g 설탕, 20 g 꿀 및 4 g 베이킹 파우더를 먼저 한 볼에 넣고 혼합하여 덩어리가 생기지 않게 저어 반죽을 만들고, 20 g 유자청을 잘게 다져 50 g 청주와 함게 상기 반죽물에 혼합하였다. 40-45℃에서 중탕한 버터 140 g을 평량하여 서서히 상기 반죽물에 넣고 저으면서 매끄러운 상태의 반죽을 만든 후, 냉장고에 넣고 4℃에서 30분간 휴지시켰다.To 200 g non-glutinous rice, add 200 g egg, 100 g sugar, 20 g honey and 4 g baking powder into one bowl and mix to make a dough without lumping. Mix in the dough. 140 g of the butter heated at 40-45 ° C. was weighed and slowly added to the dough to stir to make a smooth dough, and then put into a refrigerator and rested at 4 ° C. for 30 minutes.
준비된 마들렌 팬에 팬 볼륨에 80%정도씩 반죽물을 짠 다음 예열된 오븐(윗불 180℃, 아랫불 150℃)에서 15-20분간 구워 백미유자 마들렌을 완성하였다(도 1). 구운 과자들은 4시간 정도 실온에서 냉각하여 상품화할 수 있으며 관능검사의 공시재료로 사용하였으며, 밀가루구움과자는 하기 표 1에 성분 함량으로 제조하였다.Squeeze the dough by about 80% in the pan volume on the prepared Madeleine pan and bake for 15-20 minutes in a preheated oven (upper 180 ℃, lower fire 150 ℃) to complete the white rice yuzu madeleine (Fig. 1). Baked confectionery can be commercialized by cooling at room temperature for about 4 hours and was used as a test material of the sensory test, the flour-baked sweets were prepared by the ingredient content in Table 1 below.
비교예 1: 글루텐 무첨가 쌀 구움과자와 밀가루 구움과자의 관능평가Comparative Example 1: Sensory Evaluation of Gluten-Free Rice Baked Cookies and Flour Baked Cookies
상기 실시예 1의 쌀 마들렌용 조성물을 사용하여 동일한 방법에 따라 제조된 쌀구움과자와 비교예 1의 밀가루 구움과자 제품과 향, 조직, 풍미 및 부피 등 이화학적 성질을 무작위로 추출한 관능검사요원 10명을 통하여 평가하였다.Sensory test agent randomly extracted the physicochemical properties, such as aroma, tissue, flavor and volume of the rice baked confectionery products prepared in the same manner using the composition for the rice madeleine of Example 1 and the flour baked confectionery product of Comparative Example 1 Evaluation was made by people.
그 결과, 상기 실시예 1의 마들렌용 조성물을 사용하여 동일한 방법에 따라 제조된 쌀구움과자가 비교예1로 제조한 밀가루 구움과자 제품에 비하여 향, 조직 및 맛에 있어서 현저히 우수한 효과를 나타내었고 부피(비용적)에는 별반 차이가 없었다(표 2).As a result, the rice cake made according to the same method using the composition for the madeleine of Example 1 showed a significantly superior effect on the aroma, texture and taste compared to the flour baked product prepared in Comparative Example 1 There was no significant difference in (cost) (Table 2).
(구수한 맛)incense
(Taste)
(균일성)group
(Uniformity)
(풍미)flavor
(zest)
(부피)Cost (cc / g)
(volume)
* 5점척도 평가법 적용 : 1점=아주 나쁨, 2점=나쁘다, 3점=보통, 4점=좋다, 5점=아주 좋음.
* 5 point scale evaluation method: 1 point = very bad, 2 points = bad, 3 points = normal, 4 points = good, 5 points = very good.
실시예 2: 글루텐이 무첨가된 다양한 쌀 구움과자 제조Example 2: Preparation of Various Gluten-Free Rice Baked Sweets
상기 실시예1에 의하여 제조된 백미유자 마들렌 구움과자의 반죽조성물을 응용하여 백미댓잎마들렌, 백미진저브레드, 백미홍차 피낭시에, 찹쌀쁘띠, 쌀도라야끼 및 쌀스틱브라우니를 각각 제조하였다.White rice citrus madeleine, white rice gingerbread, white rice black tea pinangsi, glutinous rice petit, rice dorayaki and rice stick brownies were prepared by applying the dough composition of the white rice citron madeleine baked confectionery prepared in Example 1.
백미유자 마들렌 구움과자의 반죽조성물에서 유자청 대신에 생강즙 0-30중량부를 반죽제조시 첨가하여 백미진저마들렌을, 홍차분말 30-70중량부를 첨가하여 백미홍차 피낭시에를, 팥앙금 250중량부를 올려놓아 찹쌀쁘띠를, 댓잎분말 3-7중량부를 첨가 사용하여 백미댓잎마들렌을, 통팥앙금을 샌드하여 쌀도라야끼를, 끝으로 초코렛분말과 코코아분말을 200-300중량부 첨가 사용하여 쌀스틱브라우니를 각각 제조하였다.
In the dough composition of Baked Rice Citron Madeleine Baking Cookie, add 0-30 parts by weight of Ginger Juice instead of Yuja Blue, and add White Rice Ginger Madeleine, add 30-70 parts by weight of black tea powder, and add 250 parts by weight of red bean paste. Add glutinous rice petit, 3-7 parts by weight of bamboo leaf powder, white rice with leafy methylene, sand adzuki bean sediment, rice dorayaki, and finally, 200-300 parts by weight of chocolate powder and cocoa powder. Prepared.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.
Claims (22)
Gluten-free rice, characterized in that it comprises 200 parts by weight of rice, 20-150 parts of butter, 70-200 parts of egg, 20-120 parts by weight of sugar, 0.1-5 parts by weight of baking powder and 5-50 parts by weight of grain fermented liquor. Composition for preparing baked cookies.
2. The rice flour according to claim 1, wherein the rice flour is milled for 2-15 hours and milled at 5-35 DEG C. for low temperature, or the milled rice powder at 5-35 DEG C for 2-15 hours. Gluten-free additive-free baking composition, characterized in that the.
2. The composition of claim 1, wherein the water content of the rice flour is 5-20%.
2. The composition of claim 1, wherein the rice flour has a size of 50-200 μm.
The method of claim 1, wherein the rice flour is gluten-free, gluten-free rice baked sweets composition, characterized in that at least one rice flour selected from the group consisting of glutinous rice, brown rice, germinated brown rice and black rice.
According to claim 1, wherein the sugar is one or more sugar selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol Composition for preparation.
The composition of claim 1, wherein the grain fermented wine is one or more grain fermented wines selected from the group consisting of makgeolli, dongdongju, sake, medicine and beer.
The gluten-free rice according to claim 1, wherein the bake cake is madeleine, rice pinancier, rice petits, rice dora-yaki or rice stick brownie. Composition for preparing baked cookies.
10. The composition of claim 8, wherein the rice madeleine additionally comprises 1-30 parts by weight of citron.
Gluten-free rice, characterized in that it comprises 200 parts by weight of rice, 20-150 parts of butter, 70-200 parts of egg, 20-120 parts by weight of sugar, 0.1-5 parts by weight of baking powder and 5-50 parts by weight of grain fermented liquor. Baked Sweets.
The gluten-free rice according to claim 10, wherein the bake cake is madeleine, rice pinancier, rice petits, rice dora-yaki or rice stick brownie. Baked Sweets.
12. The gluten-free rice baked sweets of claim 11, wherein the rice madeleine additionally contains 1-30 parts by weight of citron.
(a) 쌀가루 200중량부에 달걀 70-200중량부, 당류 20-120 중량부, 베이킹 파우더 0.1-5중량부 및 곡물발효주 5-50중량부를 혼합하여 반죽시키는 단계;
(b) 상기 단계 (a)에 의하여 제조된 반죽 혼합물에 35-55℃ 온도에서 중탕한 버터 20-150중량부를 혼합하여 반죽시키는 단계; 및
(c) 상기 단계 (b)에 의하여 반죽된 혼합 반죽물에 120-200℃ 열로 가열하여 글루텐 무첨가 쌀구움과자를 제조하는 단계.
Gluten-free additive-free baking cookies comprising the following steps:
(A) kneading the mixture by mixing 70-200 parts by weight of eggs, 20-120 parts by weight of sugar, 0.1-5 parts by weight of baking powder and 5-50 parts by weight of grain fermented liquor;
(b) mixing and kneading 20-150 parts by weight of the butter mixed with butter at 35-55 ° C. to the dough mixture prepared in step (a); And
(C) step of heating the mixture dough kneaded by the step (b) to 120-200 ℃ heat to prepare a gluten-free rice baked cookies.
The rice flour according to claim 13, wherein the rice flour is soaked for 2-15 hours and milled to a low temperature dried rice at 5-35 ° C or rice flour milled after 2-15 hours soaked at 5 to 35 ° C low temperature Gluten-free additive-free baked goods, characterized in that.
15. The method of claim 13, wherein the water content of the rice flour is 5-20%.
15. The method of claim 13, wherein the rice flour has a size of 50-200 ㎛.
The method of claim 13, wherein the rice flour is one or more rice flour selected from the group consisting of glutinous rice, non-glutinous rice, brown rice, germinated brown rice and black rice.
15. The gluten-free rice baked confectionery of claim 13, wherein the sugar is at least one sugar selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol. Manufacturing method.
15. The method of claim 13, wherein the grain fermented wine is one or more grain fermented wines selected from the group consisting of makgeolli, dongdongju, sake, yakju and beer.
15. The method of claim 13, wherein step (b) further comprises the step of mixing the butter in the dough mixture prepared by step (a) and resting for 5-50 minutes at 15-30 ℃ How to make rice cakes
15. The gluten free rice of claim 13, wherein the baked cookies are made of rice, madeleine, financier, rice petits, rice dorayaki or rice stick brownie. How to make baked cookies.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20180074418A (en) | 2016-12-23 | 2018-07-03 | 주식회사 동화 | Baking mini ball type snack and method for manufacturing this same |
| KR20200128801A (en) * | 2019-05-07 | 2020-11-17 | 한국식품산업클러스터진흥원 | Manufacturing method for laver madeleine and laver madeleine manufactured by the same |
| KR102331261B1 (en) | 2021-06-08 | 2021-12-02 | 차성민 | Rice maple financier and its manufacturing method |
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| KR101589894B1 (en) * | 2015-07-09 | 2016-01-28 | 김문국 | Processing for making baked snack containing cheese and sweet potato |
| KR101977459B1 (en) * | 2017-03-24 | 2019-08-29 | 계명대학교 산학협력단 | Lower amylose containing rice flour cracker and preparation method thereof |
| KR102236290B1 (en) * | 2020-09-16 | 2021-04-02 | 최형일 | Manufacturing method of madeleine using embryo bud of rice |
| KR102717390B1 (en) * | 2021-12-23 | 2024-10-15 | 서산시 | Method for manufacturing gluten-free rice bread using non-glutinous rice flour and glutinous rice flour, and gluten-free rice bread manufactured thereby |
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| KR20050023693A (en) * | 2003-09-02 | 2005-03-10 | (주)라이스랜드 | Rice bread dough composition |
| KR20050060027A (en) * | 2004-01-08 | 2005-06-21 | 유겐가이샤 시토기 쟈판 | A confectionery made from rice flour and method for producing the same |
| KR20090017734A (en) * | 2007-08-16 | 2009-02-19 | 강준구 | Cookeys using rice powder and method of manufacturing thereof |
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| KR20050023693A (en) * | 2003-09-02 | 2005-03-10 | (주)라이스랜드 | Rice bread dough composition |
| KR20050060027A (en) * | 2004-01-08 | 2005-06-21 | 유겐가이샤 시토기 쟈판 | A confectionery made from rice flour and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20180074418A (en) | 2016-12-23 | 2018-07-03 | 주식회사 동화 | Baking mini ball type snack and method for manufacturing this same |
| KR20200128801A (en) * | 2019-05-07 | 2020-11-17 | 한국식품산업클러스터진흥원 | Manufacturing method for laver madeleine and laver madeleine manufactured by the same |
| KR102211931B1 (en) * | 2019-05-07 | 2021-02-03 | 한국식품산업클러스터진흥원 | Manufacturing method for laver madeleine and laver madeleine manufactured by the same |
| KR102331261B1 (en) | 2021-06-08 | 2021-12-02 | 차성민 | Rice maple financier and its manufacturing method |
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| KR20110084823A (en) | 2011-07-26 |
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