KR20090017734A

KR20090017734A - Cookeys using rice powder and method of manufacturing thereof

Info

Publication number: KR20090017734A
Application number: KR1020070082101A
Authority: KR
Inventors: 강준구
Original assignee: 강준구
Priority date: 2007-08-16
Filing date: 2007-08-16
Publication date: 2009-02-19

Abstract

The present invention relates to a confectionery using rice, and a method and a manufacturing method thereof, and more particularly, to a confectionery manufactured using a dough containing glutaminase added to rice flour and a manufacturing method thereof.

Confectionery production method according to the present invention by using a dough containing 0.001 to 1.0 parts by weight of glutaminase with respect to 100 parts by weight of rice flour, it is possible to provide a confectionery providing the same aesthetics as flour.

Description

Confectionery using rice and its manufacturing method {COOKEYS USING RICE POWDER AND METHOD OF MANUFACTURING THEREOF}

The present invention relates to a confectionery using rice and a method of manufacturing the same, and more particularly, to a confectionery manufactured using a dough containing glutaminase added to rice flour and a manufacturing method thereof.

As the economy develops, the demand for various sweets continues. Confectionery using flour tends to increase production and consumption due to the soft taste of flour itself and the ease of making dough.

On the other hand, as the standard of living improves recently, consumers' preferences for foods are diversified and advanced, and the preference for processed foods that is beneficial for health is increasing. Accordingly, there is a continuing need for a method for producing sweets using rice that is nutritionally superior to wheat flour.

However, rice-based confectionery has been widely known in the rice producing countries since the production of domestic and small-scale rice confections in the form of Korean confectionery. The method used varies depending on the region or country, but is based on several basic operations that are connected and / or repeated, depending on the local tradition and the function of the characteristics of the regional form of the rice. The fundamental problem is to impart poor adhesion to rice dough. The low protein content of rice on the one hand and the nature of these proteins on the other hand mean that it makes it impossible to produce reticular structures in rice compared to that formed by wheat gluten in various confectionery products using flour. do. It is necessary to use a binder to replace the network structure in which the starch particles are buried, or to treat the starch particles so that they can form a lump having the necessary stickiness by themselves. This problem of stickiness is again encountered not only at the stage of dough for making confectionary but also at the stage of reconstitution and consumption of the final product.

Korean Patent No. 112732, issued to Doosan General Food Co., Ltd., is an attempt to manufacture processed food using rice flour. After the rice is soaked in water, dehydrated and pulverized to prepare rice flour, starch degrading enzyme is added to the rice flour. And optionally adding a pH adjusting agent and an emulsifier, followed by drying. The starch degrading enzyme includes a total amount of enzymes selected from alpha-amylase, beta-amylase, glucoamylase, maltogenic amylase, and flulanase. A method of using 0.001 to 0.1% by weight based on rice solids is disclosed. However, this manufacturing method has to go through a washing, soaking, drying and grinding process in order to have a network structure, which is characteristic of flour, and to prevent nutrient destruction of rice due to the temperature rise during grinding, which is very long in the whole manufacturing process. It takes time, the generation of contaminated water by the process of immersing rice inevitably caused a serious environmental problem, there was a problem that the additional cost of the purification of contaminated water as an additional cost for treating this.

On the other hand, Korean Patent No. 553386 issued to Hyunmi General Food Co., Ltd. crushed and extruded with an extruder screw in the state of not immersing grains such as rice, nurungji, brown rice, barley, yulmu, etc. After drying, prepare moisture by drying the moisture, and then coat solids such as syrup and sesame, sesame, red bean, soybean, and rice flour, laver powder, shrimp powder, pine powder, etc. After the preparation, and then dried again to disclose a method for producing a large amount of confectionery such as soft and crunchy snacks, sweets, confectionery, gangjeong, etc. simply and easily.

However, these methods have difficulty in reproducing the inherent soft and aesthetic taste of flour, or have a very complicated manufacturing method, and there is a demand for a new method to replace the flour.

It is an object of the present invention to provide a novel confectionery manufacturing method that can produce confectionery using rice flour.

Another object of the present invention is to provide a new confectionery using rice flour.

Another object of the present invention is to prepare a new enzyme used in the production of confectionery using rice flour.

In order to achieve the above object, the confectionery manufacturing method according to the present invention is characterized in that it is prepared using rice flour containing glutaminase.

In the present invention, although not limited in theory, glutaminase acts on gluten of rice flour to promote cross-linking of gluten, so that the production of confectionary products is possible with only rice flour having a low gluten content and low processability compared to pure wheat flour. can do.

In the present invention, it is preferable to use a transglutaminase which is known to be excellent in gluten crosslinking, and the glutaminase of the glutamine residue of the γ-carboxyamide group in the glutamine residue in the peptide chain of wheat gluten. When an ε-amino group of a lysine residue in a protein acts as an acyl receptor as an enzyme catalyzing an acyl transfer reaction, ε- (γ-Glu) Lys bonds are formed in the molecule and in the molecule.

In the practice of the present invention, the transglutaminase may be of various origins, for example, those derived from mammals, such as transglutaminases 1, 2, 3, 4, and the like. In a preferred embodiment of the present invention, the transglutaminase is Streptoverticillium Extracted with water from a culture of mobaraense and then treated with cold ethyl alcohol, it may contain diluents, stabilizers and the like for potency adjustment and quality preservation. The transglutaminase is also commercially available. In a preferred embodiment of the invention, the transglutaminase is manufactured by Ajinomoto Co. Inc., Japan, induced by Streptoverticillium sp, it is preferable to use a product having an optimum pH of 5-8, an optimum temperature of 40 ℃. .

In a preferred embodiment of the present invention, the transglutaminase is preferably used in an amount of 0.001-1.0 parts by weight with respect to 100 parts by weight of rice flour so as to implement texture and confectionery properties corresponding to flour using rice flour. More preferably, it may be used in an amount of 0.004-0.5 parts by weight, and most preferably in an amount of 0.01-0.1 parts by weight. When an excess amount of transglutaminase is used, the dough may be transformed into a gum-like form due to excessive texture, and when the amount of transglutaminase is used, a problem arises that the texture of rice cake becomes low. It becomes possible.

In the present invention, the rice flour may be used alone or prepared by grinding a variety of grains such as barley, crude, sorghum, barley, corn, buckwheat, soybeans and so on for supplementation of nutrition.

In the practice of the present invention, the grains mixed with the rice flour is 50% by weight, preferably 40% by weight, more preferably 30% by weight, even more preferably when mixed with rice to maintain the intrinsic taste of rice Preference is given to mixing in the range of 20% by weight, most preferably 10% by weight.

In the present invention, the rice flour may be prepared by finely pulverizing the raw rice, it is preferable to use a rice flour having a particle size of 160 to 240 mesh so as to eliminate the taste of the relatively coarse rice flour compared to the flour, more Preferably it is good to use the finely divided in the range of 170 to 230 mesh, most preferably 180 to 220 mesh. When the size of the rice flour is large, it becomes relatively coarse than the soft wheat flour, and when the rice flour is too small, it is too cold to exhibit a rice-like aesthetic.

In the present invention, the confectionery is kneaded by mixing rice flour with water, salt, transglutaminase, and the like, can be made by a conventional confectionery manufacturing method, kneading by hand or put into a conventional confectioner for flour This can be done by.

In a preferred embodiment of the present invention, the dough may vary depending on the characteristics of the confectionery produced, 0.6 to 1.0 parts by weight of salt, 1 to 50 parts by weight of water, 100 parts by weight of the rice powder pulverized into 160 to 240 mesh The transglutaminase may be prepared by mixing about 0.001 to 1.0 parts by weight, and the prepared dough may be aged as needed.

In the present invention, a variety of functional natural materials may be further blended into the rice cake. In the practice of the present invention, the natural plant is a variety of herbs such as spinach, seaweed, potatoes, aloe, mushrooms, thorny ginseng, ginseng, antler, turmeric, green tea leaves, such as green tea, persimmon leaf tea, mulberry, plum, bamboo shoot and Fruits such as fruits, persimmons, apples, and pears may be included, and in the case of hard natural plants, they may be prepared by differentiating to sizes of 100 to 500 mesh.

In the practice of the present invention, the molding of the confectionery may be prepared by cutting the dough into a desired shape while extruding the dough into an extruder. In one embodiment of the invention, the extrusion of the dough to form the confection can be carried out in a ram extruder or a double screw extruder, but preferably in a single screw extruder. . In another embodiment of the present invention, the molding of the confectionery may be prepared by putting the dough into the mold.

It is possible to prepare a confectionery using a variety of rice flour in the same manner as in the production of a confectionery using a conventional flour, in which chocolate, sesame or the like is added into the manufactured molding dough or coated with chocolate, sesame, sugar, salt, etc. baked on the outer surface. .

In one embodiment of the present invention, the confectionery is 30% by weight to 80% by weight of rice, eggs 10 to 24% by weight, salt 0.3 to 0.5% by weight, white sugar 5.0 to 24.8% by weight, glucose 1 to 7% by weight, wheat flour 0.5 to 2.0% by weight, 0 to 6% by weight of waxy corn powder and the remaining amount of water are mixed, and a mixture of 0.001-1.0 parts by weight of transglutaminase is stirred with respect to 100 parts by weight of rice flour used, followed by baking A step is made.

Here, when rice flour is used in an excessive amount, the stickiness or inherent aroma of rice flour is also weakened, and when used in an excessive amount, there is a disadvantage that the waxiness is too strong. Other ingredients such as eggs, saline, white sugar, glucose, wheat flour, waxy corn powder and the like are also preferably formulated in the above mixing range.

Stirring for preparing the dough is preferably performed repeatedly two or more times, more preferably three or more times through a stirrer or by hand. Here, the repetition of the stirring step means that the stirring process is performed again with a time gap of about 10 minutes to 20 minutes after the specific stirring process is performed. The reason for doing so is to give flexibility to the dough and to give a soft texture to the confectionery finally obtained.

In addition, the baking process of the confectionery is preferably performed at a high temperature for a short time, and preferably at about 180 ° C. for 3 minutes. In addition, the dough is intended to have an effect of uniformly stabilizing the aroma or texture of the raw material mixture may be subjected to aging, specifically, it may be made by leaving for about 3 hours at a temperature of 10 ℃.

In a specific embodiment, the method for producing a confectionery of the present invention is preferably carried out under the conditions and conditions described in the following examples.

(I) 35.2% by weight of rice flour powder, 22% by weight of egg, 0.5% by weight of salt, 24.8% by weight of white sugar, 6.6% by weight of glucose, 1% by weight of wheat flour, the remaining amount of water, and put the mixture into the confectionery dough Repeating the process of stirring for 1 minute at a speed of 500 rpm for 3 minutes, leaving the repeated stirred raw material mixture at a temperature of 10 ° C. for 3 hours, and placing the aged raw material mixture in an oven at 180 ° C. Or (ii) 29.2 weight% of rice flour powder, 22 weight% of eggs, 0.5 weight% of salt, 19.3 weight% of white sugar, 6.6 weight% of glucose, 1 weight% of wheat flour, waxy corn 5.5 weight of the powder and the remaining amount of water were mixed, and the mixture was added to the pastry kneader and stirred three times for 1 minute at a speed of 500 rpm, and the repeated stirred raw material mixture was stirred at a temperature of 10 ° C. for 3 hours. Neglect Aging step, and placing the aged raw material mixture in an oven and baking at a temperature of 180 ° C. for 3 minutes, or (iii) 40.5% by weight of rice flour powder, 22% by weight of eggs, 0.5% by weight of salt. , 15.3% by weight of white sugar, 6.6% by weight of glucose, 1% by weight of wheat flour, 5.5% of waxy corn powder, the remaining amount of water, and put the mixture into the pastry kneader and stirred for 1 minute at a speed of 500rpm three times It comprises the step of, the step of aging the stirred raw material mixture for 3 hours at a temperature of 10 ℃, and putting the aged raw material mixture in an oven and baking for 3 minutes at a temperature of 180 ℃.

In another aspect, the present invention relates to a bakery obtained by the method for producing a bakery as described above.

In one aspect, the present invention provides a confectionery manufactured using rice flour containing a transglutaminase.

In the present invention, the confectionery refers to a variety of confectionery that can be prepared by putting rice flour dough into a molding machine, for example, in the present specification, "confectionery" is bread and confectionery classified as a confectionary which is a palate in the art. And rice cakes).

In the present invention, the rice flour may be used alone or prepared by grinding a variety of grains such as wheat, barley, crude, sorghum, barley, corn, buckwheat, soybeans and so on for supplementation of nutrition. In the practice of the present invention, the grains mixed with the rice flour is 50% by weight, preferably 40% by weight, more preferably 30% by weight, even more preferably when mixed with rice to maintain the intrinsic taste of rice Preference is given to mixing in the range of 20% by weight, most preferably 10% by weight.

In the present invention, it can be prepared by finely grinding the raw rice, it is preferable to use a rice flour having a particle size of 160 to 240 mesh so as to eliminate the taste of the relatively coarse rice flour compared to the flour, more preferably Is preferably used in differentiation in the range of 170 to 230 mesh, most preferably 180 to 220 mesh. When the size of the rice flour is large, it becomes relatively coarse than the soft wheat flour, and when the rice flour is too small, it is too cold to exhibit a rice-like aesthetic.

In the present invention, the rice flour dough may be made by kneading the crushed rice flour mixed with water, salt, transglutaminase, etc., may be made by kneading by hand kneading or put into a conventional pastry dough for flour. .

In a preferred embodiment of the present invention, the dough may vary depending on the characteristics of the confectionery to be produced, the transglutaminase is about 0.001 to 1.0 parts by weight based on 100 parts by weight of the rice powder pulverized into 160 to 240 mesh As long as mixing, other raw materials may be appropriately mixed according to the taste and type of confectionery, and conventional confectionery methods using flour may be applied as it is.

In the present invention, the transglutaminase mixed in the dough using the rice flour may be used in the form of a high purity purified as a food additive or mixed with a stabilizer, preferably 0.001-1.0 parts by weight based on 100 parts by weight of rice flour It is preferably used in an amount, more preferably in an amount of 0.004-0.5 parts by weight, most preferably in an amount of 0.01-0.1 parts by weight, and can be appropriately adjusted according to the characteristics of the confectionery to be produced. have.

Hereinafter, it demonstrates in detail through an Example.

The method for preparing confectionery according to the present invention provides a method for supplementing the characteristics of rice flour with natural enzymes, without the need for mixing with conventional wheat flour or requiring complicated pretreatment in order to supplement the characteristics of rice flour, which is relatively insufficient compared to wheat flour. It provides a very easy way to make rice flour cookies.

In addition, it is possible to eliminate the coarse taste peculiar to rice flour, and to solve the problem of nutritious but not sour taste due to flour, rice consumption is expected to increase.

Example 1 Confectionery Using Rice Flour Preparation Example 1

First, rice flour was milled and milled as a raw material to prepare rice flour powder having an average particle size of 200 mesh. To 35.2% by weight of the prepared rice flour powder, 22% by weight of eggs, 0.5% by weight of salt, 24.8% by weight of white sugar, 6.6% by weight of glucose, 1% by weight of wheat flour, the balance of water, and 100 parts by weight of transglutamina After mixing 0.1 parts by weight, the mixture was placed in a pastry kneader and stirred three times for 1 minute at a speed of 500 rpm (the time was left for 10 minutes between stirrings).

After the repeated stirring process was completed, the stirred mixture was left to mature for about 3 hours at a temperature of about 10 ℃.

After the aging process, it was put in an oven and baked at a temperature of about 180 ° C. for about 3 minutes to finally prepare a confectionery using rice flour as a raw material.

Example 2 Confectionery Using Waxy Barley Preparation Example 2

The same rice flour powder as used in <Example 1> was used. To 29.2% by weight of rice flour powder, 22% by weight of egg, 0.5% by weight of salt, 19.3% by weight of white sugar, 6.6% by weight of glucose, 1% by weight of wheat flour, 5.5% of waxy corn powder, the balance of water, 100 parts by weight of rice flour 0.1 parts by weight of transglutaminase was mixed with the mixture, and the mixture was placed in a pastry kneader to prepare a confectionery using rice flour as a raw material through stirring, aging, and baking in the same manner as in <Example 1>.

Example 3 Confectionery Products Using Rice Flour Preparation Example 3

The same rice flour powder as used in <Example 1> was used. To 40.5% by weight of rice flour powder, 22% by weight of egg, 0.5% by weight of salt, 15.3% by weight of white sugar, 6.6% by weight of glucose, 1% by weight of wheat flour, 5.5% of waxy corn powder, the balance of water, 100 parts by weight of rice flour 0.1 parts by weight of transglutaminase was mixed with the mixture, and the mixture was put into a bakery kneader to prepare a confectionery using cala barley as a raw material through stirring, aging, and baking in the same manner as in <Example 1>.

< Comparative example > Using force component Confectionery Produce

<Comparative Example 1> of baked goods with soft flour Preparation Example 1

The confectionery was manufactured in the same manufacturing process as in the same raw material as in <Example 1>, except that 35.2 wt% of the force component was used instead of 35.2 wt% of rice flour powder without transglutaminase.

<Comparative Example 2> Confectionery using force component Preparation Example 2

The confectionery was prepared in the same manufacturing process as in the same raw material as in <Example 2>, except for 29.2% by weight of rice flour powder, except for the transglutaminase, 29.2% by weight of force was used.

<Comparative Example 3> Confectionery products using Preparation Example 3

The confectionery was prepared in the same manufacturing process as in <Example 3>, but without the transglutaminase.

< Experimental Example > Sensory evaluation

Sensory evaluation was performed about the confectionery obtained in each of <Example> and <Comparative Example>. In the sensory evaluation, 30 males and females were used as sensory evaluation agents of group 1 to sample the confectionery prepared in the above Examples and Comparative Examples and to score the scores according to the following criteria, which is a five-point scale, and then the average score was obtained. It is shown in Table 1 below.

5 points | pieces: The taste and aroma are outstanding. 4 points | pieces: Excellent taste and aroma

3 points | pieces: Taste and aroma are common. 2 points | pieces: Bad taste and aroma

1 point | piece: Very bad taste and aroma.

Sensory evaluation results for confectionery division Taste and Aroma Preparation Example 1 4.67 Preparation Example 2 4.26 Preparation Example 3 4.34 Comparative Example 1 3.78 Comparative Example 2 3.64 Comparative Example 3 2.52

As can be seen in Table 1, the sensory evaluation results for the confectionery produced using the rice flour powder of Examples 1, 2, and 3 were used as the comparable force components of Comparative Examples 1 and 2. It was generally better than the sensory evaluation results of the prepared confectionery. In particular, in the case of the barley prepared by containing the confectionery prepared in Example 1, that is, rice flour powder 35.2% by weight shows the best sensory evaluation results. The reason for this is presumably due to the proper content of the rice flour powder as well as the proper ingredient combination with other ingredients such as eggs, saline, white sugar, glucose, wheat flour, waxy corn powder and the like.

In Comparative Example 3 prepared without the addition of transglutaminase, the evaluation was found to be very low due to the coarse, persistent taste that is a problem with conventional rice cakes.

As described above, the present invention has been described with reference to one embodiment, which is merely exemplary, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims

Confectionery method characterized in that it is prepared using rice flour containing trans glutaminase.

The confectionery method of claim 1, wherein the transglutaminase is used in an amount of 0.001-1.0 parts by weight based on 100 parts by weight of rice flour.

The confectionery method of claim 1, wherein the transglutaminase is used in an amount of 0.004 to 0.5 parts by weight based on 100 parts by weight of rice flour.

4. The confectionery method according to any one of claims 1 to 3, wherein said rice flour is used in finely divided form in the range of 160-240 mesh.

The confectionery method according to any one of claims 1 to 3, wherein the rice flour is used by grinding raw rice.

The confectionery method according to any one of claims 1 to 3, wherein the rice flour is used as a dough.

Rice cake produced using rice flour containing transglutaminase.

8. The rice cake of claim 7, wherein said rice flour is rice flour with a size of 160-240 mesh.

The rice confectionery of claim 8, wherein the rice flour comprises 0.001-1.0 parts by weight of transglutaminase in 100 parts by weight of the rice flour.

10. The rice confectionary of claim 9, wherein the rice confection is a snack, a cookie, a gangjeong, or a Korean confection.