KR102092294B1 - Cookies including fermentated rice flour and method for preparing the same - Google Patents

Abstract

The present invention relates to a cookie containing fermented dodam rice flour and a method for manufacturing the same, wherein 10 to 15 wt% of resistant starch, 4 to 7 wt% of dietary fiber and 40 to 45 wt% of amylose are contained in water. Ultrasonication after immersion in; And manufacturing the cookie using the fermented dodam rice prepared by including the step of fermenting the sonicated dodam rice with a lactic acid bacterium preparation, thereby improving texture and slowing aging to improve storage.

Description

Cookies containing fermented dodam rice flour and its manufacturing method {Cookies including fermentated rice flour and method for preparing the same}

The present invention relates to a cookie containing fermented dodam rice flour and a method for manufacturing the same so as to improve texture and slow aging to improve storage.

With the recent improvement in living standards, as consumers' preferences for food are diversified and advanced, the tendency to prefer processed foods that are easy to cook and have high taste preferences is increasing, and women's participation in society and the increase of one household per person are increasing. As a result, consumption of substitutes and snacks in place of rice is increasing. Among them, breads and confectionery have become increasingly social or social problems due to the trend toward the westernization of food habits or the tendency to pursue convenient eating habits, and the consumption of rice, which is a staple food, continues to decrease. have.

In order to solve this problem, by using bread to produce bread or confectionery, it is intended to promote the consumption of rice, but rice does not contain gluten-forming prolamin or glutelin, so confectionary rather than bread is used. Efforts are being made to increase the consumption of rice by manufacturing.

The protein contained in the rice has a low viscosity and is less expandable than wheat flour, and has a shorter life after manufacturing a processed product due to a faster aging rate, which is greatly limited in the commercialization of processed food.

There are dry rice flour and wet rice flour, which are mainly circulated at present. Dry rice flour has a disadvantage in that it is economical but has poor quality due to its simple manufacturing method and low cost, and wet rice flour has excellent quality but has a lot of drying cost and water pollution. Because it generates, more dry rice flour is distributed than wet rice flour. Dry milled rice flour has severe starch damage, so it is not easy to mold the product, and wet milled rice flour is difficult to distribute at room temperature because a large amount of wastewater is discharged and the moisture content is more than 35%.

A method of manufacturing semi-humidity rice flour has also been developed to increase convenience and storage of rice flour, and to distribute it at room temperature with little starch damage, making it easy to mass-produce processed foods of uniform quality.

On the other hand, domestic research on the production of fermented rice flour so far has been a method for producing fermented rice with useful microorganisms (2008), a method for producing antioxidant fermented rice with useful microorganisms (2008), and fermenting high-concentration lactic acid using grain-shaped rice. Product manufacturing method and quality improvement method by secondary enzyme treatment during fermentation, manufacturing method of fermented grains with useful microorganisms, and manufactured fermentation grains have been studied. In addition, there is a method for producing fermented rice in which useful microorganisms are alive, which are useful after cooking, including a step of preparing a culture of useful microorganisms (lactic acid bacteria, yeast, archaea, actinomycetes) for fermentation rice, and adding and fermenting a useful microorganism culture solution to rice. It is a method for producing fermented rice in which microorganisms are alive.

The general fermented rice flour manufacturing method takes a long time by immersing the rice in water for 4 to 7 days, fermenting it naturally, washing it with water, and then preparing the rice flour after removing the moisture, causing odor caused by various germs.

In addition, in the Republic of Korea Patent Registration No. 10-345185, after adding enough water to the rice flour, mixing, heating, sufficiently gelatinizing and cooling, add sugar and lactic acid bacteria growth factor to this rice flour, and inoculate the prepared lactic acid bacteria seed bacteria 36 Although a method of obtaining fermented rice flour by fermentation at 18 ° C. for 24 to 24 hours is described, such fermented rice flour is difficult to distribute at room temperature and has a weak flavor.

Therefore, there is a need for a cookie containing fermented rice flour that does not generate odor and has excellent flavor and slows aging to improve storage.

Republic of Korea Patent Registration No. 10-345185 Republic of Korea Public Registration No. 10-2018-0004578

An object of the present invention is to provide a method for producing fermented dodam rice flour, which can produce a cookie with improved texture and slow aging, thereby improving storage.

In addition, another object of the present invention is to provide a fermented dodam rice flour prepared according to the above manufacturing method.

In addition, another object of the present invention is to provide a cookie containing the fermented dodam rice flour.

In addition, another object of the present invention to provide a method for producing a cookie containing the fermented dodam rice flour.

Method for producing fermented dodam rice flour of the present invention for achieving the above object is 10 to 15% by weight of resistant starch, 4 to 7% by weight of dietary fiber and 40 to 45% by weight of amylose Ultrasonicating after immersion in water; And fermenting the ultrasonically treated Dodam rice with a lactic acid bacteria preparation.

The frequency during the ultrasonic treatment may be 30 to 60 Hz.

The lactic acid bacteria preparation may be an ABT-L preparation (yogurt starter culture; Lactobacillus acidophilus, Bacillus Longum, Streptococcus thermophilus 3 lactic acid bacteria mixture).

The lactic acid bacteria preparation may be added in 0.1 to 2 parts by weight based on 100 parts by weight of dodam rice.

The fermentation can be performed at 36 to 38 ° C. for 3 to 10 hours.

In addition, the fermented dodam rice flour of the present invention for achieving the above-described other object may be prepared according to the above manufacturing method.

In addition, the cookie containing fermented dodam rice of the present invention for achieving another object described above is 20 to 100 parts by weight of sugar, 50 to 120 parts by weight of fat, and 0.1 to 2 parts of salt based on 100 parts by weight of the fermented dodam rice flour Part, may contain 5 to 50 parts by weight of milk and 1 to 10 parts by weight of gums.

The fat or oil may be at least one selected from the group consisting of butter, margarine, palm oil, and shortening.

The gums may be used by mixing two or more selected from the group consisting of guar gum, xanthan gum, gum arabic, cellulose gum, tragacanth gum, logger bean gum, karaya gum, gati gum, tarara gum and konjac gum. Specifically, the two types of gums may be used by mixing in a weight ratio of 1: 1-2.

In addition, the method for producing a fermented dodam rice-containing cookie of the present invention for achieving the above another object is 10 to 15% by weight of resistant starch, 4 to 7% by weight of dietary fiber and 40 to 45% by weight of amylose After soaking the dodam rice contained in water, ultrasonic treatment; Preparing the dough for cookies by fermenting the ultrasonically treated Dotham Rice with a lactic acid bacteria preparation and including the fermented Dotham Rice flour; Forming the prepared dough; And baking the molded dough.

Cookies containing the fermented dodam rice flour of the present invention have a stickiness, can improve texture and slow aging to improve storage.

In addition, since rice flour is used instead of wheat flour, it can contribute to the policy of promoting rice consumption.

The present invention relates to a cookie containing fermented dodam rice flour and a method for manufacturing the same so as to improve texture and slow aging to improve storage.

Hereinafter, the present invention will be described in detail.

Method for producing a fermented dodam rice flour of the present invention comprises the steps of ultrasonic treatment after immersing the dodam rice in water; And fermenting the ultrasonically treated Dodam rice with a lactic acid bacteria preparation.

First, by immersing dodam rice in water and performing ultrasonic treatment, the fermentation time can be shortened and spreadability can be further improved.

If the ultrasonic treatment is not performed, it is preferable to perform the ultrasonic treatment because the fermentation time is not shortened, spreadability is not improved, and the functionality may be deteriorated, and the ultrasonic treatment is applied to ordinary rice goami, etc., not dodam rice. Poetry does not exert the above effects.

Treatment of ultrasonic waves at a frequency of 30 to 60 Hz, preferably 40 to 50 Hz, is preferred in terms of spreadability, functionality, and hardness after cookie preparation.

The dodam rice is one of rice varieties having a good starch structure for making rice flour and has a higher amylose content than other varieties of rice, and a high content of dietary fiber and resistant starch. The watering season of the dodam rice is a medium-sized species that is around August 10, and the medium-sized species refers to a variety that belongs to a medium degree that is neither early nor late.

In addition, regular non-glutinous rice has a polyhedral starch granule shape, while Dodam rice is composed of spherical starch granules, which is smaller in size than wheat starch granules, but has a similar shape and shape. The swelled starch particles are also resistant to heat and shear.

Specifically, the dodam rice is 10 to 15% by weight, preferably 12 to 14% by weight of resistance starch; 4 to 7% by weight, preferably 5 to 6% by weight of dietary fiber; And 40 to 45% by weight, preferably 41 to 44% by weight of amylose. When the content of the resistant starch and amylose is out of the above range, it is easily hardened even if fermentation is performed, and there is no stickiness and aging quickly. Proceeds. In addition, when the content of the dietary fiber is within the above range, the digestibility and the functionality are excellent compared to the case where it is outside the above range.

Dodam rice according to the present invention is not particularly limited and may include seeds, brown rice or white rice.

Next, fermented dodam rice is obtained by fermenting the ultrasonically treated dodam rice with a lactic acid bacteria preparation.

The lactobacillus preparation is added in an amount of 0.1 to 2 parts by weight, preferably 0.3 to 0.7 parts by weight, based on 100 parts by weight of the domed rice sonicated (the content of dodam rice is based on the dodam rice before immersion), and 36 to After fermentation for 3 to 10 hours in a thermostat at 38 ° C., the water is filtered through a sieve, first crushed using a roll mill, and then secondarily crushed using a general mixer to prepare Dodam rice flour and then used immediately or refrigerated. Or after freezing storage.

The lactic acid bacteria preparation is an ABT-L preparation (yogurt starter culture; Lactobacillus acidophilus, Bacillus Longum, Streptococcus thermophilus lactic acid bacteria mixture), when using other lactic acid bacteria other than the lactic acid bacteria, the texture does not improve and aging progresses rapidly.

In addition, when the content of the lactic acid bacteria preparation is less than the lower limit, the texture and functionality may not be improved, and when the content of the lactic acid bacteria is less than the upper limit, the functionality decreases and aging may proceed rapidly.

The present invention can complete the fermentation within 3 to 10 hours by performing ultrasonic treatment while using dodam rice.

In addition, the present invention provides a cookie containing the fermented dodam rice flour.

The cookie of the present invention is not particularly limited as long as it is a cookie and bread that can be produced using fermented dodam rice flour.

Cookies containing fermented dodam rice of the present invention are 20 to 100 parts by weight of sugar, 50 to 120 parts by weight of fat and oil, 0.1 to 2 parts by weight of salt, 5 to 50 parts by weight of milk and 1 to 5 parts by weight of fermented dodam rice flour It may contain 10 parts by weight, preferably 2 to 5 parts by weight, but the above range is only a range of a preferred content for preparing a cookie according to the present invention, but the scope of the present invention is not limited thereto. In order to prepare various cookies, the content of the sugar, fats and oils, salt and milk can be changed.

The fat or oil may be one or two or more selected from butter, margarine, palm oil, and shortening, preferably butter.

The milk may be a milk processed product.

The gum is used by mixing two or more selected from the group consisting of guar gum, xanthan gum, gum arabic, cellulose gum, tragacanth gum, logger bean gum, karaya gum, gati gum, tarara gum and konjac gum. If the content of the gum is less than the lower limit, the hardness may increase rapidly with time, and if it exceeds the upper limit, the intake may become hard enough to be ingested.

In addition, the gum is used by mixing two types of gum in a weight ratio of 1: 1-2, preferably guar gum and xanthan gum in a weight ratio of 1: 1-2. If the content of xanthan gum is less than the lower limit based on guar gum, the hardness may be increased, and if it exceeds the upper limit, the hardness may be lowered and easily broken.

In addition, the cookie of the present invention may be added to the egg, the egg may be an egg or an egg processed product, the egg processed product, for example, egg yolk solution, egg white liquid, egg egg, egg egg, egg yolk powder, egg white powder, salted egg And it may be a skin, it may be a further addition of egg processed products to the egg depending on the properties of the cookie to be manufactured.

In addition, the present invention provides a method for preparing a cookie including the fermented dodam rice flour.

The method for preparing the fermented dodam rice-containing cookie of the present invention is ultrasonic treatment after immersing the dodam rice containing 10 to 15 wt% resistance starch, 4 to 7 wt% dietary fiber and 40 to 45 wt% amylose in water To do; Preparing the dough for cookies by fermenting the ultrasonically treated Dotham Rice with a lactic acid bacteria preparation and including the fermented Dotham Rice flour; Forming the prepared dough; And baking the molded dough.

The dough for cookies may further include sugar, fats and oils, salt, milk, gum, and dough expander in addition to fermented dodam rice flour, preferably 20 to 100 parts by weight of sugar and oil, based on 100 parts by weight of fermented dodam rice flour The raw material may further include 50 to 120 parts by weight, 0.1 to 2 parts by weight of salt, 5 to 50 parts by weight of milk, 1 to 10 parts by weight of gum, and 1 to 5 parts by weight of dough expanding agent.

The dough for cookies is specifically mixed with 50 to 120 parts by weight of liquefied fat and oil and 20 to 100 parts by weight of sugar, and then 5 to 50 parts by weight of milk, 100 parts by weight of fermented dodam rice flour, 0.1 to 2 parts by weight of salt, 1 to 10 parts by weight of the gum and 1 to 5 parts by weight of the dough expanding agent may be prepared through mixing.

The dough expanding agent is not particularly limited as long as it is used in the manufacture of a typical cookie, and may be, for example, a baking powder.

The prepared dough for cookies may be molded by further performing a step of resting at 2 to 5 ° C for 0.2 to 3 hours. This step is desirable because it can improve the flavor when making cookies.

The paused dough is molded into a desired shape, and baked in an oven at 160 to 200 ° C. for 10 to 30 minutes to complete a cookie. The oven may be an oven preheated before use.

Hereinafter, a preferred embodiment is provided to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it is apparent to those skilled in the art that various changes and modifications are possible within the scope and technical scope of the present invention. It is no wonder that such variations and modifications fall within the scope of the appended claims.

Example 1.

Fermented dodam rice flour

After washing the dodam rice with water three times, immersed for 4 hours, treated with an ultrasonic device having a frequency of 40 Hz for 5 minutes, and then ABT-L preparations (yogurt starter culture; Lactobacillus acidophilus, Bacillus Longum, Streptococcus thermophilus) Lactic acid bacteria mixture) is added in 0.5 parts by weight relative to 100 parts by weight of dodam rice before soaking, fermentation is carried out in a thermostat at 36 to 38 ° C., the water is filtered through a sieve, and primary pulverized using a roll mill. Second crushing by and sieving with 100 mesh sieve to make Dodam rice powder and use it immediately or after refrigeration or freezer storage.

cookie

100 g of butter, 20 g of milk, 55 g of sugar, 1.5 g of salt, 2.4 g of guar gum, and 2.4 g of xanthan gum are previously weighed against 160 g of the fermented dodam rice flour. After sifting the rice flour in advance, melt the butter in a medium bath, add sugar little by little, put it in a kneading machine (model 5K5SSA, Whirlpool Corp., St. Joseph, MI, USA) and mix in two steps. After adding milk and mixing, add sifted rice flour, salt, guar gum and xanthan gum to complete the dough. After the dough was rested in the refrigerator for 30 minutes, molded into a circular frame having a thickness of 0.5 cm and a diameter of 6 cm, and then 10 to 12 minutes in a 170 ° C. oven (FDO-7102, Daeyoung Co., Seoul, Korea) After baking, it was cooled to room temperature to complete the cookie.

Comparative Example 1. Untreated dodam rice _ fermentation omitted

Cookies were prepared in the same manner as in Example 1, using untreated dodam rice that was not fermented with dodam rice as a lactic acid bacteria preparation.

Comparative example  2. Fermentation Plain rice  Powder

Although carried out in the same manner as in Example 1, instead of fermenting dodam rice with a lactic acid bacteria preparation, a cookie was prepared by fermenting normal rice with a lactic acid bacteria preparation.

Comparative example  3. Fermentation Orphan  No. 2 powder

Although carried out in the same manner as in Example 1, instead of fermenting Dodam rice with a lactic acid bacteria preparation, cookies were prepared by fermenting Goami 2 with a lactic acid bacteria preparation.

Comparative Example 4. Ultrasonic omitted

Cookies were prepared in the same manner as in Example 1, but using fermented dodam rice without ultrasonic treatment.

Comparative Example 5. Guar gum_4.8 g (about 100 parts by weight of dodam rice) 3 parts by weight)

The same procedure as in Example 1 was performed, but instead of 2.4 g of guar gum (1.5 parts by weight based on 100 parts by weight of dodam rice) and 2.4 g of xanthan gum (1.5 parts by weight per 100 parts by weight of dodam rice), 4.8 g of guar gum was used. To prepare cookies.

Comparative example  6. Xanthan gum _4.8g ( Dodam Rice  100 By weight  About 3 Parts by weight )

The same procedure as in Example 1 was carried out, but instead of 2.4 g of guar gum (1.5 parts by weight per 100 parts by weight of dodam rice), 2.4 g of xanthan gum (1.5 parts by weight per 100 parts by weight of dodam rice) used 4.8 g of xanthan gum To prepare cookies.

<Test Example>

Test Example 1. Analysis of characteristics of rice varieties

The contents of resistance starch, dietary fiber and amylose of Dodam rice used in Example 1, ordinary rice used in Comparative Example 2, and Goami 2 used in Comparative Example 3 were measured.

Category (Unit: weight%) Resistance starch Dietary Fiber Amylose Dodam Rice 13.6 5.3 42.8 Plain rice 1.2 2.6 21.4 Goami No. 2 47.1 3.7 33.4

As shown in Table 1 above, it was confirmed that the dodam rice used in preparing the cookie of Example 1 of the present invention has a higher content of dietary fiber and amylose than other common rice and Goami No. 2.

In addition, it was confirmed that the resistance starch content of Dodam rice used in preparing the cookie of Example 1 of the present invention was lower than that of Goami No. 2.

Thus, it was confirmed that the Dodam rice was different from the normal rice and Goami No. 2 in characteristics.

Test Example 2. Measurement of luxury properties according to fermentation time

The luxury properties according to the fermentation time of Dodam rice used in Example 1, ordinary rice used in Comparative Example 2, and Goami 2 used in Comparative Example 3 were measured.

The luxury properties of rice flour were measured by adding 25 mL of distilled water to 3 g of the sample using a rapid viscosity meter (RVA-TecMaster, Perten, sweden). The gelatinization condition was maintained at 50 ° C for 1 minute, then raised to 95 ° C, maintained for 2 minutes and 30 seconds, reduced to 50 ° C for 1 minute, and then maintained for 1 minute and 30 seconds. From RVA viscogram, pasting temp, peak viscosity, trough, final viscosity, break down (peak-trough), setback (final-trough) Was calculated, and the viscosity unit was expressed as Rapid Viscosity Unit (RVU).

Classification (amylogram) Luxury starting temperature () Highest viscosity Minimum viscosity Final viscosity Drop viscosity Macular viscosity Dodam Rice 4 hours 93 53 41 67 12 14 12 hours 93 45 38 72 6 27 Plain rice 4 hours 92 96 88 102 57 60 12 hours 93 91 83 98 52 59 Goami No. 2 4 hours 95 90 82 91 41 42 12 hours 94 86 77 83 35 37

In general, as the placenta viscosity decreases, aging is delayed and viscosity increases to improve processability. As shown in Table 2, dodam rice used in preparing the cookie of Example 1 of the present invention is different from regular rice and goami. Compared to No. 2, the placenta viscosity was low, and it was confirmed that in addition to the placental viscosity, the highest viscosity, the lowest viscosity, the final viscosity, and the dropping viscosity were also low.

The fermented dodam rice of the present invention has a low placental viscosity, a high viscosity, a low viscosity, a final viscosity, and a low viscosity, which means that the fermentation time can be shortened.

The general rice began to decrease in placental viscosity from 2 days.

Test Example 3. Measurement of pH and density of dough

The pH and density of dodam rice used in Example 1, ordinary rice used in Comparative Example 2, and Goami 2 used in Comparative Example 3 were performed and fermentation was not performed. General fermentation and Goami 2, which were not fermented, were used for comparison only in this test, and were not separately described in Comparative Examples.

3-1. pH measurement: 5 g of dough and 45 mL of distilled water were added to the beaker and stirred, followed by filtration (Watman No2) and then pH measurement using a pH meter (A221, Orion Co., NJ, USA).

3-2. Density measurement: The density of the dough was calculated by the ratio of the weight to the volume of the dough (g / mL) by measuring the increased volume when 30 mL of distilled water was added to a 50 mL measuring cylinder and 10 g of cookie dough was added.

division Dodam Rice Plain rice Goami No. 2 Fermentation Non-fermentation Fermentation Non-fermentation Fermentation Non-fermentation pH 6.21 6.59 6.63 6.80 6.41 6.64 density 1.208 1.239 1.215 1.246 1.213 1.240

As shown in Table 3 above, the pH of the dough was lower in the lactic acid bacteria fermentation group than in the non-fermentation group in all rice. This is seen as a result of organic acid production due to fermentation of lactic acid bacteria. Dodam rice itself had lower pH than regular rice and Goami 2, and the fermentation group also confirmed that the dodam rice lactic acid bacteria fermentation group had a lower pH.

On the other hand, the density of the dough indicates the degree of expansion and affects the flavor and color of the finished cookie. If the density is too low, the cookie is hard and the preference is lowered. The disadvantage of the rice cookie is that it is more easily broken than the flour cookie, so it is desirable to improve the properties in the direction of lowering the density. After fermentation, it was confirmed that the density of dodam rice was lower than that of ordinary rice and Goami No. 2.

Test Example 4. Measurement of cookie spreadability and moisture content

4-1. Spreadability (mm) measurement: The spread factor of the cookie was measured by measuring the width (mm) of the cookie and the height (mm) of the cookie, respectively, and then using the method of AACC Method 10-50D (American Association of Cereal Chemists, 1986). Was used. The width of the cookie was measured by arranging the 6 cookies horizontally, measuring the length, and then rotating each cookie to 90 ㅀ and dividing the obtained value by 6, respectively, to calculate the average value. The height was measured by stacking six cookies vertically, measuring the height, disassembling and changing the stacking order, and then stacking them again to measure the height to obtain the average value.

[Equation 1]

Spreadability Index =

4-2. Moisture content (%) measurement: The moisture content of the cookie was measured 5 times using an infrared moisture meter (MA-100C, Sartorius, Goettingen, Germany) by taking 5 g of a crushed sample.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Spreadability 9.78 9.31 9.15 9.26 9.66 9.78 9.78 Moisture content 6.92 6.38 6.07 6.31 6.84 6.92 6.92

The spreadability of the cookie begins to expand due to the gravitational fluidity, and continues until a glass transition of the protein gluten in the dough occurs until the fluidity of the dough is stopped. do. In addition, the spreadability index is closely related to the moisture content. When the moisture in the dough is present as free water, the viscosity is low and the spreadability index is high, and when it is present as a bound water, the spreadability index is lowered.

As shown in Table 4 above, the spreadability index is increased compared to the cookie of Comparative Example 1 in which the dodam rice cookie prepared according to Example 1 of the present invention was not fermented with lactic acid bacteria. It seems to increase the volume of cookies during the baking process by improving the fluidity of.

In addition, the Dodam rice cookie of Example 1 had a higher spreadability index compared to the regular rice cookie and the Goami cookie of Comparative Examples 2 and 3, and the Dodam rice was free of water compared to the plain rice and Goami 2 It seems to be the result of one high ratio. This seems to be the result of the increase in the moisture content of cookies because Dodam Rice has a high dietary fiber content and high water retention.

It was confirmed that the cookies of Examples 5 and 6 had the same spreadability and moisture content as the cookies of Example 1, so that the gum did not affect the spreadability and moisture content.

Test Example 5. Cookie hardness measurement

The hardness of the cookie was measured 10 times using a Texture Analyzer (CT3, Brookfield Engineering Laboratories, Inc., Middleborough, Massachusetts, USA). For the measurement conditions, the probe used a 2 mm cylinder probe (Part No. TA39), and the analysis conditions were pre test speed 1.0 mm / sec, post test speed 1.0 mm / sec, test type compression, trigger load 4.5 g, test speed 0.5 mm / sec, return speed 0.5 mm / sec, test distance 5.0 mm, holding time 0 sec, and cycle count 1.

The hardness was measured while the cookie was stored in the refrigerator.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 1 day 720.5 1008.5 586.0 1025.5 978.5 653.0 1197.0 3 days 821.0 1056.0 697.5 1068.0 1055.5 723.5 1353.5 5 days 867.5 1182.0 723.5 1153.0 1082.5 775.0 1477.5 7 days 869.0 1190.0 758.0 1167.5 1090.5 790.0 1666.0

As shown in Table 5 above, it was confirmed that the Dodam rice cookie prepared according to Example 1 of the present invention has a higher hardness than the cookie of Comparative Example 5 using only plain rice cookies and guar gum of Comparative Example 2 due to dietary fiber. Did. It was confirmed that the cookies of Comparative Example 2 and Comparative Example 5 were more easily broken than other cookies.

On the other hand, the cookies of Comparative Example 1, Comparative Example 3, Comparative Example 4, and Comparative Example 6 were higher in hardness than the dodam rice cookie of Example 1, and the cookies were too hard to degrade the preference.

That is, it was confirmed that the Dodam rice cookie prepared according to Example 1 of the present invention has superior hardness for 7 days compared to other groups of cookies.

Test Example 6. Measurement of the acid value of cookies

100 g of ethanol: ether (1: 2) mixed solution was added to 1 g of the sample, the sample was dissolved, and 2-3 drops of a phenolphthalein indicator was added. It was then titrated with 0.1 N ethanolic potassium hydroxide solution until pale pink lasted for 30 seconds. After adding 5 g of distilled water instead of the sample in the same way, an empty test was performed to obtain the acid value using the following formula.

The acidity was measured while the cookie was stored in the refrigerator.

[Equation 2]

Acid value =

       V₁: Optimum consumption of 0.1 N ethanolic potassium hydroxide solution in this experiment (ml)

V ₀ : Appropriate consumption of 0.1 N ethanolic potassium hydroxide solution in the blank experiment (ml)

       F: Titer of 0.1N KOH solution

       S: sampling amount (g)

       * The number of mg of KOH corresponding to 1 ml of 0.1N KOH solution

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 1 day 0.332 0.854 0.964 0.811 0.458 0.952 0.942 3 days 0.451 0.941 1.082 0.963 0.615 1.254 1.008 5 days 0.651 1.728 1.318 1.167 0.821 1.378 1.253 7 days 0.821 1.928 1.550 1.435 1.001 1.461 1.301

The disadvantage of foods that contain a lot of fat is the degree of rancidity of fat, and the shelf life is determined according to the degree of rancidity. The fresh fats and oils are in the form of triglycerides in which fatty acids and glycerol are combined, but due to hydrolysis during storage, fatty acids are released and exist as free fatty acids. The acid value is a measure of the amount of free fatty acids that are not in bound form as glycerides. Acid value is a variable that changes depending on the preservation and heating of fats and oils, and is an element necessary for quality determination of foods containing fats and oils, and is a value that is a standard for indicating the degree of rancidity of fats and oils. The acid value in refined cooking oil is approximately 1.0 or less. Higher than this means that it has been altered or has a low degree of purification.

In the case of cooking oil, it is based on 1.0, but there is no standard for cookies.

As shown in Table 6 above, it was confirmed that the Dodam rice cookies prepared according to Example 1 of the present invention had less acidity for 7 days compared to Comparative Examples 1 to 6, resulting in less rancidity.

Through this, the cookie of Example 1 can extend the shelf life compared to other groups of cookies.

Test Example 7. Measurement of the peroxide value of cookies

Take exactly 1 g of sample, place it in an orbital Erlenmeyer flask, add 25 mL of acetic acid: chloroform (3: 2, v / v) mixed solution, dissolve, add 1 mL of saturated KI solution, cap, shake for 1 minute, shake for 10 minutes. The cow was left unattended. After 30 mL of distilled water was added to the solution, the mixture was shaken and shaken, and 0.5 mL of starch solution was added to titrate with a 0.01N-Na ₂ SO ₃ solution. The blank test is also performed in the same way as the end point when the solution turns from blue-blue to colorless. Peroxide value was calculated by the number of mg equivalents of peroxide in 1 kg of sample.

The peroxide value was measured while the cookie was stored in the refrigerator.

[Equation 3]

Peroxide value (meq / kg) =

= 본 시험의 0.01N

용액의 적정 소비량(ml)

= 0.01N of this test

Optimal consumption of solution (ml)

= 공 시험의 0.01N

용액의 적정 소비량(ml)

= 0.01N of the ball test

Optimal consumption of solution (ml)

용액의 역가F =

Solution titer

S = sampling volume (g)

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 1 day 3.694 4.281 4.269 4.005 3.704 4.204 3.852 3 days 4.001 4.346 4.715 4.217 4.118 4.427 4.093 5 days 4.021 7.839 6.861 5.681 6.112 7.603 6.345 7 days 5.125 8.121 7.348 6.399 6.945 7.841 6.452

Since the automatic oxidation of fats and oils starts from the production of peroxide, the peroxide value representing the amount of peroxide produced is the most reliable as an indicator of the degree of automatic oxidation. Since peroxide also decreases due to polymerization and decomposition at the same time as production, the amount of peroxide actually measured as the peroxide value is not the total amount of peroxide produced, but the amount of the peroxide minus the amount reduced by decomposition, polymerization, etc., that is, the total amount of peroxide remaining. . In the initial stage of oxidation, the peroxide value increases with the oxidation rate because the production rate is greater than the reduction rate, but when the oxidation proceeds more and the peroxide accumulates, the decomposition rate is larger than the formation rate of the peroxide, so the peroxide value is apparently decreased. Therefore, it is said that the peroxide value is highly reliable in the early stage of automatic oxidation of fats and oils. In general, the period when the peroxide value reaches 60 to 100 meq / kg in the case of vegetable oil and 20 to 40 meq / kg in the case of animal oil is considered as the time of occurrence of rancidity, and the storage period until that time is determined as the induction period. have.

As shown in Table 8 above, it was confirmed that the dodam rice cookies prepared according to Example 1 of the present invention had low peroxide value for 7 days compared to Comparative Examples 1 to 6, so that less rancidity occurred.

Through this, the cookie of Example 1 can extend the shelf life compared to other groups of cookies.

Test Example 9. Sensory test

The purpose and purpose of this study was explained to 16 students who received bakery education from the Graduate School of Food and Nutrition, Gunsan National University, and sensory evaluation was conducted after training related to sensory testing. Refrigerated samples were used for 7 days. Each sample was put in a white dish and presented simultaneously with water at room temperature. After each sample was examined, the mouth must be rinsed with water to evaluate other samples. The sensory property test is color, appearance, texture, flavor, taste, overall quality, and 7-point rating method (1 point: very disagree, 7 points) : Very good).

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 flavor 5.89 4.12 4.20 4.59 4.00 5.01 4.96 Organization 6.11 3.06 4.38 5.28 3.68 2.89 3.11 color 5.78 3.18 4.09 3.97 3.11 4.15 4.41 incense 6.57 2.14 3.28 3.21 2.97 4.85 4.72 Exterior 6.43 5.06 4.12 5.37 4.61 3.61 4.02 Overall symbol 6.38 3.41 4.08 4.96 3.53 4.05 4.27

As shown in Table 9 above, it was confirmed that the dodam rice cookies prepared according to Example 1 of the present invention have better overall preference than the cookies of Comparative Examples 1 to 6. In particular, it was confirmed that the Dodam rice cookie of Example 1 had excellent taste and texture.

On the other hand, Comparative Examples 2 and 3 are different varieties of rice, and it was confirmed that the taste, texture, color, aroma, appearance, and overall preference were all lower than Example 1 using Dodam rice.

Claims (15)

10 to 15% by weight of resistive starch, 4 to 7% by weight of dietary fiber and 40 to 45% by weight of amylose, soaking dodam rice in water, followed by sonication; And
Including the step of fermenting the ultrasonically treated Dodam rice for 3 to 10 hours with a lactic acid bacteria preparation;
The lactic acid bacteria preparation method of fermented dodam rice flour, characterized in that added to 0.1 to 2 parts by weight based on 100 parts by weight of dodam rice. The method of claim 1, wherein the frequency during the ultrasonic treatment is 30 to 60 Hz. The method of claim 1, wherein the lactic acid bacteria preparation is characterized by being a mixed strain of Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus. Method for manufacturing fermented dodam rice flour. delete The method of claim 1, wherein the fermentation is performed at 36 to 38 ° C. Fermented dodam rice flour prepared according to the manufacturing method of claim 1. The fermented dodam rice flour of claim 6, based on 100 parts by weight of sugar, 20 to 100 parts by weight of sugar, 50 to 120 parts by weight of fat, 0.1 to 2 parts by weight of salt, 5 to 50 parts by weight of milk and 1 to 10 parts by weight of gum,
The gums are guar gum, xanthan gum, gum arabic, cellulose gum, tragacanth gum, logger bean gum, karaya gum, gati gum, tara gum and konjac gum. Cookies containing fermented dodam rice, characterized in that it is used by mixing in a weight ratio. 8. The fermented dodam rice-containing cookie according to claim 7, wherein the fat or oil is at least one selected from the group consisting of butter, margarine, palm oil and shortening. delete delete 10 to 15% by weight of resistive starch, 4 to 7% by weight of dietary fiber and 40 to 45% by weight of amylose, soaking dodam rice in water, followed by sonication;
Preparing a cookie dough including the fermented Dotham rice flour after fermenting for 3 to 10 hours by adding 0.1 to 2 parts by weight of the lactic acid bacteria preparation to 100 parts by weight of the ultrasonically treated Dotham rice;
Forming the prepared dough; And
Including the step of baking the molded dough;
The dough for cookies includes 100 parts by weight of fermented Dodam rice flour and 1 to 10 parts by weight of gum, wherein the gum is guar gum, xanthan gum, gum arabic, cellulose gum, tragacanth gum, logger bean gum, karaya gum, Method for producing a fermented dodam rice-containing cookie, characterized in that two types of gum selected from the group consisting of gati gum, tara gum, and konjac gum are used in a weight ratio of 1: 1-2. The method of claim 11, wherein the lactic acid bacteria preparation is characterized by being a mixed strain of Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus. Method for manufacturing fermented dodam rice-containing cookies. delete 12. The method of claim 11, wherein the fermentation is performed at 36 to 38 ° C. The method of claim 11, wherein the dough for cookies is mixed with 50 to 120 parts by weight of liquefied fat and oil and 20 to 100 parts by weight of sugar, and then 5 to 50 parts by weight of milk, 100 parts by weight of fermented dodam rice flour and 0.1 of salt. Method for producing a cookie containing fermented dodam rice, characterized in that it is prepared through a step of mixing, further comprising 2 parts by weight.