KR20130074450A - Walnut cookies using rice and manufacturing methods thereof - Google Patents
Walnut cookies using rice and manufacturing methods thereof Download PDFInfo
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- KR20130074450A KR20130074450A KR1020110142516A KR20110142516A KR20130074450A KR 20130074450 A KR20130074450 A KR 20130074450A KR 1020110142516 A KR1020110142516 A KR 1020110142516A KR 20110142516 A KR20110142516 A KR 20110142516A KR 20130074450 A KR20130074450 A KR 20130074450A
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- 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
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- 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
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
Description
본 발명은 쌀가루를 이용한 호도과자 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 효소를 포함하는 쌀로 된 호도과자 및 그 제조 방법에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to hoedo using rice flour and a method for producing the same, and more particularly, to a hoedo consisting of rice containing an enzyme and a method of producing the same.
호도과자는 호도를 포함하는 반죽을 이용하여 구워낸 과자로서, 천안지역의 호도과자는 명품 과자로 잘 알려져 있다. 초기 호도과자는 소비자가 씹을 때 퍽퍽한 느낌을 받는 경우가 많았기 때문에, 이를 개선하기 위해, 반죽에 마가린이 다량 첨가되는 경향이 있어, 유통기간 중 단팥 앙금을 둘러싼 외피 내측에서 마가린 성분이 서로 엉기게 되는 본질적인 문제점을 가지고 있었다. 특히, 마가린은 융점이 매우 낮은 성분으로, 저온에서 쉽게 응고되므로, 호도과자의 저온보관을 힘들게 하였으며, 특히, 겨울철, 호도과자의 품질의 보존기간을 여름철에 비해 크게 감소시켜, 소비자에게 같은 품질의 호도과자를 지속적으로 공급하는데 많은 곤란함을 야기시켜 왔다.Hodo confectionery is a confectionery baked using dough containing Hodo, and Hodo confectionery in Cheonan is known as a luxury confection. Since early sweets often felt chewy when consumers chewed, margarine tended to be added to the dough in large amounts to improve this, and margarine ingredients clump together inside the shell around the red bean sediment during distribution. Had the inherent problem of becoming. In particular, margarine has a very low melting point and is easily solidified at low temperatures, making it difficult to store low-temperature confectionery. It has caused a lot of difficulties in continuously supplying confectionery.
대한민국 특허 제478102호에서는 이를 해결하기 위해서, 주성분들의 배합비를 최적의 범위 내에서 혼합하여, 제조된 호도과자가 계절에 상관없이 균일한 품질을 유지할 수 있고 또한 호도과자 외피의 식용감을 보다 좋게 할 수 있는 호도과자용 반죽의 제조방법 및 그 제조방법에 의해 제조된 호도과자용 반죽을 공개하고 있다. 다수의 실험을 통해서 확립된 레서피는 밀가루 1 kg에 대해, 물 0.6 내지 0.72 kg, 특란 기준의 계란 6~8개, 설탕 0.7~0.9 kg, 용융상태의 마가린 0.05 내지 0.07 kg, 포도당 20 내지 25 g 및 베이킹 파우더 19 내지 22 g이 혼합된 것이었다.In Korean Patent No. 478102, in order to solve this problem, the blending ratio of the main ingredients can be mixed within an optimum range, so that the prepared hodochaya can maintain a uniform quality regardless of the season and can improve the edible feel of the hodochoki pastry. Disclosed is a method for preparing a dough for a pastry and a dough for a pastry prepared by the method. Recipes established through a number of experiments were found to contain 0.6 to 0.72 kg of water, 6 to 8 eggs, 0.7 to 0.9 kg of sugar, 0.05 to 0.07 kg of molten margarine, 20 to 25 g of glucose, And baking powder (19 to 22 g) were mixed.
하지만, 종래의 호도과자들은 전부 밀가루를 기반으로 제조된 제품이었기 때문에, 쌀을 주식으로 하는 소비자들이 여행 중 식사 대용으로 받아들여지기 어려웠고, 고속도로 등에서 간식으로서만 소비되는 한계가 있어왔다. However, since all of the conventional pastry products were manufactured on the basis of flour, it was difficult for rice-based consumers to be accepted as meal replacements while traveling, and they were limited to being consumed only as snacks on highways and the like.
본 발명에서 해결하고자 하는 과제는 쌀로 이루어져 있으며 식감이 우수한 새로운 호도과자를 제공하는 것이다.The problem to be solved in the present invention is to provide a new hodo confectionery made of rice and excellent texture.
본 발명에서 해결하고자 하는 다른 과제는 쌀을 이용하여 식감이 우수한 새로운 호도과자를 제조하는 방법을 제공하는 것이다.Another problem to be solved by the present invention is to provide a method for producing a new hodgepodge excellent texture using rice.
본 발명에서 해결하고자 하는 다른 과제는 쌀을 베이스로 하면서도 밀가루를 베이스로 이용하는 호도과자와 대비하여 유사한 식감을 내는 호도과자 및 그 제조 방법을 제공하는 것이다.Another object to be solved by the present invention is to provide a similar method and a manufacturing method of a confectionery that provides a similar texture in comparison with the confectionery using a flour as a base while using rice as a base.
상기와 같은 문제를 해결하기 위해서, 본 발명에 따른 호도과자용 반죽은 쌀가루, 설탕, 식물성 유지, 콩가루, 계란, 트랜스글루타미나아제 및 물을 혼합하여 이루어진다.In order to solve the problem as described above, the dough for the pastry according to the present invention is made by mixing rice flour, sugar, vegetable oil, soy flour, eggs, transglutaminase and water.
본 발명에 있어서, 상기 쌀가루는 다양한 품종을 사용할 수 있으나, 호화와 관련된 강하점도가 박력분(밀가루)에 비해 우수한 보람찬 품종의 쌀을 사용하는 것이 바람직하다. In the present invention, the rice flour may be used in a variety of varieties, but it is preferable to use rice of a superior variety that is superior to flour (wheat flour) in descending viscosity related to luxury.
본 발명에 있어서, 상기 설탕은 호도과자의 반죽 부분에 적절한 단맛을 내기 위해서 사용되며, 바람직하게는 쌀가루 100 중량부에 대해서 20-60 중량부, 보다 바람직하게는 30-50 중량부, 가장 바람직하게는 35-45 중량부를 포함하는 것이 좋다. 상기 설탕의 함량이 낮아질 경우 호도과자의 반죽의 단맛이 낮아 식감이 떨어질 우려가 있으며, 상기 설탕의 함량이 높을 경우 호도과자의 단맛이 지나치게 강해질 우려가 있다. In the present invention, the sugar is used in order to give a suitable sweetness to the dough portion of the confectionery, preferably 20-60 parts by weight, more preferably 30-50 parts by weight, most preferably with respect to 100 parts by weight of rice flour Preferably contains 35-45 parts by weight. When the content of the sugar is low, the sweetness of the dough of the confectionery is low, there is a fear that the texture of the fall, if the sugar content is high, the sweetness of the confectionery may be too strong.
본 발명에 있어서, 상기 유미분은 식물성 유지, 전분당을 주성분으로 하는 제과, 제빵 등에 사용되는 제품으로, 이론적으로 한정된 것은 아니지만, 상기 유미분은 트랜스글루타미나아제가 단백질을 만나서 나선형 구조 즉 그물망 구조를 가져서 형태를 잡아주는 역할을 하여, 쌀에는 밀가루 성분인 글루텐(구조물 없음) 즉 아밀로오스와 아밀로펙틴을 형성시킨다. 본 발명에서, 유미분 뿐만 아니라 탈지분유. 전지분유(유청단백질)를 사용하는 것도 가능하며, 유미분의 경우 값이 저렴하여 상업적으로 유리하며, 상업적으로 구입해서 사용할 수 있다. 본 발명의 실시에 있어서, 상기 유미분은 쌀가루 100 중량부에 대해서 5-50 중량부, 보다 바람직하게는 10-20 중량부, 가장 바람직하게는 15 중량부 내외를 사용하는 것이 좋다. 상기 유미분의 함량이 지나치게 적을 경우에는 트랜스글루타미나아제의 활성이 낮아지는 문제가 있으며, 상기 유미분의 함량이 지나치게 많을 경우에는 과다한 유당으로 인해 호도과자를 굽는 과정에서 반죽이 탈 가능성이 있다.In the present invention, the umami powder is a product used for vegetable oil, confectionery and baking mainly containing starch sugar, and is not limited theoretically. However, the yummy ingredient is a product of transglutaminase, which meets a protein to form a spiral structure, To form the shape of the rice, which is the wheat gluten (no structure) rice, ie, amylose and amylopectin is formed. In the present invention, not only humic components but also skim milk powder. It is also possible to use whole milk powder (whey protein). In case of Yumi powder, it is commercially advantageous because it is low in price and can be purchased commercially. In the practice of the present invention, it is preferable to use about 5-50 parts by weight, more preferably about 10-20 parts by weight, and most preferably about 15 parts by weight of the umami powder per 100 parts by weight of the rice flour. When the content of the milk powder is too small, there is a problem that the activity of transglutaminase is lowered, and when the content of the milk powder is too large, the dough may burn in the process of baking a confectionary due to excessive lactose. .
본 발명에 있어서, 상기 콩가루는 콩을 건조하거나 볶아서 가루 형태로 제조한 것으로서, 콩에 들어 있는 단백질이 트랜스글루타미나아제 결착(즉 나선형구조)을 주는 효과를 가지고 있으며, 지방성분을 포함하고 있어서 유지량을 줄여서 사용하는 효과를 나타내게 된다.In the present invention, the soybean flour is produced by drying or roasting soybeans in the form of powder. The soybean flour has an effect of imparting transglutaminase binding (i.e., helical structure) to the protein contained in soybean, It is possible to reduce the amount of retention.
본 발명에 있어서, 상기 콩가루는 쌀가루 100 중량부에 대해서 1-50 중량부의 범위로 사용하는 것이 바람직하며, 보다 바람직하게는 5-30 중량부, 보다 더 바람직하게는 7-15 중량부의 범위로 사용하는 것이 좋다. 상기 콩가루의 양이 지나치게 효과의 증대 없이 원가만 높아질 우려가 있으며, 상기 콩가루의 양이 적을 경우에는 상기와 같은 콩의 효과가 나타나기 어렵게 된다.In the present invention, the soy flour is preferably used in a range of 1 to 50 parts by weight, more preferably 5 to 30 parts by weight, and even more preferably 7 to 15 parts by weight per 100 parts by weight of the rice flour It is good to do. The amount of the soybean flour may be increased only without increasing the effect, and if the amount of the soybean flour is small, the effect of the soybean as described above becomes difficult to appear.
본 발명에서 상기 계란은 단백가 100으로 안전식품으로서 호도과자를 만드는데 있어 영양적인 측면과 맛을 내기 위해서 사용하고 또한 제품 안전성(반죽의 흐름성) 및 유화제(카로틴) 역할을 함)로서 사용된다. 본 발명의 실시에 있어서, 상기 계란은 생란이나 생란을 가공해서 제조한 계란 분말을 사용할 수 있다. 본 발명의 바람직한 실시에 있어서, 상기 계란은 프리믹스형태로 제조 시 물만 사용하여 간편식을 만들기 위해서 사용하는 것이 좋다. 본 발명의 바람직한 실시에 있어서, 상기 계란 분말은 호도과자의 맛과 영양, 및 식감을 고려하여 쌀가루 100 중량부에 대해서 1-20 중량부, 보다 바람직하게는 5-15 중량부, 가장 바람직하게는 7-10 중량부를 사용하는 것이 좋다.In the present invention, the egg has a protein value of 100, and is used as a safety food to make nutritious side and flavor in making a walnut, and is also used as product safety (flowability of dough) and emulsifier (carotene). In the practice of the present invention, the egg may be egg powder prepared by processing raw eggs or raw eggs. In a preferred embodiment of the present invention, the egg is preferably used in the form of a premix to produce a simple formula by using only water. In a preferred embodiment of the present invention, the egg powder is 1-20 parts by weight, more preferably 5-15 parts by weight, and most preferably, 100 parts by weight of rice powder in consideration of the taste, nutrition, and texture of the fructose. It is recommended to use 7-10 parts by weight.
본 발명에 있어서, 상기 트랜스글루타미나아제는 박력분에 비해서 경도가 낮은 쌀가루 반죽의 경도를 높이고 박력분에 비해 노화의 정도가 빠른 쌀가루 특히, 보람찬 품종의 내노화성 개선을 위해서 사용되며, 박력분과 유사한 경도를 보유하여 박력분으로 제조되는 호도과자와 유사한 식감을 가질 수 있도록 쌀가루 100 중량부에 대해서 0.7-2.5 중량부, 보다 바람직하게는 0.9-1.5 중량부, 가장 바람직하게는 1.0 중량부의 범위로 포함되는 것이 바람직하다. 트랜스글루타미나아제의 함량이 상기 범위에 미치지 못할 경우 호도과자의 반죽의 경도가 낮아 박력분으로 이루어진 호도과자에 비해 식감이 떨어질 우려가 있으며, 상기 범위에 벗어날 경우 경도의 증가가 거의 일어나지 않으며, 오히려 경도의 저하가 나타날 우려가 있다.In the present invention, the transglutaminase is used to improve the aging resistance of rice flour, in particular, rewarding varieties of rice flour, which increases the hardness of the rice flour dough with a low hardness compared to the force component, and the aging degree is faster than the force component, the hardness similar to the force component It is contained in the range of 0.7-2.5 parts by weight, more preferably 0.9-1.5 parts by weight, most preferably 1.0 parts by weight with respect to 100 parts by weight of rice flour so that it has a texture similar to the hoedo prepared by the force component having a desirable. If the content of transglutaminase does not fall within the above range, the hardness of the dough of the pastry confectionery is low, resulting in a decrease in texture compared to the pastry consisting of a strong component.If the transglutaminase content falls outside the above range, the increase in hardness hardly occurs. There exists a possibility that the fall of hardness may appear.
본 발명에 있어서, 상기 물은 반죽이 호도과자의 틀에 짜 넣을 수 있는 적절한 점도를 가질 수 있도록 쌀가루의 호화특성을 고려하여 조절되어야 하며, 바람직하게는 쌀가루 100 중량부에 대해 100-180 중량부, 보다 바람직하게는 110-160 중량부, 보다 더 바람직하게는 120-140 중량부, 가장 바람직하게는 130 중량부를 포함하는 것이 좋다. 상기 물의 함량이 적을 경우 쌀가루가 물을 흡수하여 반죽점도가 나오기 어렵고, 물의 함량이 높을 경우 반죽의 점도가 낮아져 호도과자의 틀에 짜서 넣기가 어려우며, 식감이 떨어지게 된다.In the present invention, the water should be adjusted in consideration of the gelatinization characteristics of the rice flour so that the dough can have a suitable viscosity to squeeze into the mold of the fructose, preferably 100-180 parts by weight based on 100 parts by weight of rice flour More preferably 110-160 parts by weight, even more preferably 120-140 parts by weight, and most preferably 130 parts by weight. When the content of the water is low, the rice powder absorbs water, making it difficult to come out of the viscosity of the dough, and when the content of the water is high, the viscosity of the dough becomes low, making it difficult to squeeze it into the mold of the fructose and the texture is reduced.
본 발명에 있어서, 상기 호도과자의 반죽은 소비자의 기호에 따라 부재료, 예를 들어, 반죽의 부풀림을 위해서 사용되는 베이킹파우더와 소다, 반죽의 간을 맞추기 위한 소금, 반죽의 향을 내기 위한 바닐라향 등이 사용될 수 있다. 본 발명의 바람직한 실시에 있어서, 상기 베이킹파우더와 소다 및 소금은 쌀가루 100 중량부에 대해서 각각 1-5 중량부, 바닐라향은 0.1-1 중량부의 범위로 사용될 수 있다.In the present invention, the dough of the hodo confectionary is a subsidiary material, for example, baking powder and soda used for inflation of the dough, salt for aligning the dough, vanilla flavor for flavoring the dough And the like can be used. In a preferred embodiment of the present invention, the baking powder, soda, and salt may be used in an amount of 1-5 parts by weight with respect to 100 parts by weight of the rice flour and 0.1-1 part by weight with vanilla flavor, respectively.
본 발명의 실시에 있어서, 상기 호도과자용 반죽은 쌀가루 100 중량부에 대해서 설탕 20-60 중량부, 유미분 5-50 중량부, 콩가루 1-50 중량부, 계란 분말 1-20 중량부 및 트랜스글루타미나아제 0.7-2.5 중량부, 및 물 100-180 중량부를 포함하는 것을 특징으로 한다.In the practice of the present invention, the dough for the pastry is 20-60 parts by weight of sugar, 5-50 parts by weight of milk powder, 1-50 parts by weight of soy flour, 1-20 parts by weight of egg powder and trans with respect to 100 parts by weight of rice powder 0.7 to 2.5 parts by weight of glutaminase, and 100 to 180 parts by weight of water.
본 발명은 바람직한 실시에 있어서, 상기 호도과자용 반죽은 쌀가루 100 중량부에 대해서 설탕 35-45 중량부, 유미분 10-20 중량부, 콩가루 7-15 중량부, 계란 분말 7-10 중량부 및 트랜스글루타미나아제 0.9-1.5 중량부, 및 물 120-140 중량부를 포함하는 것을 특징으로 한다.In a preferred embodiment of the present invention, the pastry dough is 35-45 parts by weight of sugar, 10-20 parts by weight of milk powder, 7-15 parts by weight of soybean powder, 7-10 parts by weight of egg powder, and 100 parts by weight of rice powder and 0.9 to 1.5 parts by weight of transglutaminase, and 120 to 140 parts by weight of water.
본 발명에 있어서, 상기 호도과자 반죽은 반죽에 사용되는 원부재료 중 가루분을 채쳐 준비하고, 준비된 가루분에 계란, 설탕, 및 소금을 넣은 뒤 섞어주고 물을 넣어 풀어주는 방식으로 제조된다. 제조된 반죽을 짤 주머니에 넣고, 호도과자의 형틀을 160-170 ℃로 조정한 후, 형틀에 짤 주머니를 압착하여 반죽을 토출하고, 별도로 준비한 호도와 단팥을 넣고 구워서 호도과자를 제조하게 된다.In the present invention, the batter dough is prepared by filling the powdered powder of raw ingredients used in the dough, adding the eggs, sugar, and salt to the prepared powdered powder, mixing and releasing water. The prepared dough is put in a milking bag, and the mold of the hoedo is adjusted to 160-170 ° C., the dough is pressed into the mold, and the dough is discharged.
본 발명에 의해, 박력분 밀가루에 비해서 경도가 낮으며 노화가 심한 쌀가루를 이용해서 동일한 식감과 미감을 가지는 새로운 호도과자 및 그 제조 방법이 제공되었다.According to the present invention, a new Hodo confectionery having the same texture and aesthetic taste using a low-hardness and aging rice flour compared to the flour of flour, and a manufacturing method thereof are provided.
또한, 본 발명에 따른 호도과자는 한국인의 주식인 쌀로 이루어져 있어, 고속도로 휴게소의 간식에 머물러 있는 호도과자의 수요층을 넓히면서, 또한 쌀에 대한 다양한 소비처를 제공하게 된다.In addition, the hodo confectionery according to the present invention is made of rice, which is a staple food of Koreans, to broaden the demand for the confectioner staying at a snack at a highway rest area, and to provide various consumers of rice.
도 1은 본 발명에 따른 호도과자의 특성을 검사하는 방법을 도시한 것이다.
도 2는 본 발명의 일 실시예에 따른 계란을 이용한 호도과자의 제조 방법을 도시한 것이다.Figure 1 shows a method for examining the characteristics of the hoedo according to the present invention.
Figure 2 illustrates a method of producing a hoedo sweets using eggs according to an embodiment of the present invention.
이하, 실시예를 통해서 본 발명을 상세하게 설명한다. 하기 실시예는 본 발명을 예시하기 위한 것이며, 어떠한 경우에도 발명의 내용을 한정하기 위한 것으로 해석될 수 없으며, 본 발명의 범위는 이하 기재되는 특허청구범위에 기재된 것에 따른다.
Hereinafter, the present invention will be described in detail with reference to examples. The following examples are intended to illustrate the invention and are not to be construed as limiting the scope of the invention in any way, and the scope of the invention shall be as defined in the following claims.
1. 트랜스글루타미나아제의 함량에 따른 쌀가루의 경도 변화1. Hardness change of rice flour according to the contents of transglutaminase
쌀가루 100 중량부에 트랜스글루타미나아제를 농도별로 혼합하여 반죽을 제조하고 박력분과의 경도를 대비하였다. 박력분의 경도 43.3 g/sec와 대비하여 쌀가루 100 중량부에 대해서 트랜스글루타미나아제 1 중량부의 경우 가장 좋은 경도를 나타내었다. 이하, 표 1에 트랜스글루타미나아제 함량 변화에 따른 반죽의 경도 측정 결과를 도시하였다. 트랜스글루타미나아제의 함량을 결정하기 위한 호도과자 반죽 레서피는 전체 100에서 베이킹파우더 0.61, 바닐라향 0.06, 계란 7.63, 설탕 11.45, 탈지분유 4.12, 쌀가루 20.96, 소금 0.31, 쌀가루 28.27, 콩가루 3.05, 소다 0.23 및 나머지는 물로 이루어지며, 트랜스글루타미나아제 함량은 쌀가루를 기준으로 첨가하였다.The transglutaminase was mixed with 100 parts by weight of the rice flour by the concentration to prepare a dough, and the hardness of the flour was prepared. The hardness of the transglutaminase was the best in the case of 1 part by weight of transglutaminase relative to 100 parts by weight of the rice flour compared with the hardness of 43.3 g / sec. Table 1 below shows the results of measuring the hardness of the dough according to the content of transglutaminase. Baked pastry recipe for determining the content of transglutaminase is 0.61, baking powder 0.61, vanilla flavor 0.06, egg 7.63, sugar 11.45, skim milk powder 4.12, rice flour 20.96, salt 0.31, rice flour 28.27, soybean powder 3.05, soda 0.23 and the remainder consisted of water and the transglutaminase content was added based on rice flour.
2. 쌀가루의 성능 개선을 위한 쌀가루와 박력분의 아밀로그램 대비2. Amylogram of rice flour and wheat flour to improve the performance of rice flour
보람찬 품종의 쌀가루를 이용하여 반죽을 제조하고, 제조된 반죽의 아밀로그램을 측정하여 박력분과 비교하였다. 비교결과는 표 2에 나타내었다. 아밀로그램 특성 중 호화와 관련이 있는 강하점도는 대조구인 박력분 보다 높고 노화와 관련이 있는 치반 점도는 낮아 보람찬이 우수하게 평가되었다.The dough was prepared by using the rice flour of a good variety and the amylogram of the dough was measured and compared with the flour. The results of the comparison are shown in Table 2. Among the amylogram characteristics, the descending viscosities associated with the luxation were higher than those of the control, and the lower the tooth viscosity associated with aging, the better the pleasure was evaluated.
신속점도측정계(Model RVA-4, Newport Scientific Ltd., Warriewood Australia)를 사용하여 쌀가루 3 g에 증류수 25 mL를 넣어 잘 혼합한 후 호화 정도를 측정 하였다.Using a rapid viscometer (Model RVA-4, Newport Scientific Ltd., Warriewood Australia), 25 g of distilled water was added to 3 g of rice flour and mixed well.
3. 품종별 호도과자의 Texture 특성 분석3. Analysis of Texture Characteristics of Hodo Confectionary by Varieties
박력분과 트랜스글루타미나아제를 포함하지 않은 보람찬 품종의 쌀가루와 트랜스글루타미나아제를 쌀가루 100 중량부에 대해서 1 중량부 포함하는 반죽을 제조하여, 시간경과에 따른 경도, 부착성, 탄성, 응집성, 검성 및 씹힘성과 같은 특성을 조사하였다. 특성은 하기 표 3에 기재하였다. A dough was prepared containing 1 part by weight of rice flour and transglutaminase, which were not contained in the flour and transglutaminase, with respect to 100 parts by weight of the rice flour, and the hardness, adhesiveness, elasticity and cohesiveness , Gumminess and chewiness were investigated. The properties are shown in Table 3 below.
박력분은 저장기간이 길어질수록 경도는 높고, 부착성, 탄성과 응집성이 현격하게 감소되었으며, 보람찬 품종의 경우, TG 첨가와 무첨가 비교 시 TG를 첨가한 호도과자의 경우 경도는 증가하는 경향을 보였고, 부착성, 탄성과 응집성은 무첨가 시 보다 느리게 감소되어 노화가 억제됨을 알 수 있었다. 이를 통해, 트랜스글루타미나아제의 함량 조절을 통해 쌀가루 반죽의 문제점, 즉, 경도 저하 및 약한 내노화성의 문제를 해결할 수 있음을 확인하였다. The longer the storage period, the higher the hardness, and the adhesion, elasticity and cohesiveness were significantly reduced.The rewarding varieties showed a tendency to increase the hardness of the Hogwa confectionery with TG compared to the TG addition and no addition. Adhesion, elasticity and cohesiveness were found to be slower than no addition, thereby inhibiting aging. Through this, it was confirmed that the problem of rice dough, that is, the problem of hardness lowering and weak aging resistance can be solved by controlling the content of transglutaminase.
실시예: 호도과자의 제조Example: Preparation of Feces
실시예 1Example 1
보람찬 품종의 쌀을 건식 분말로 제조한 쌀가루 185 중량부와 콩가루 20 중량부, 계란분말 10 중량부, 설탕 75 중량부, 베이킹파우더 4 중량부, 소다 1.5 중량부, 유미분 27 중량부, 트랜스글루타미나아제 1.85 중량부, 바닐라향 0.4 중량부, 및 소금 2 중량부에 물 240 중량부를 넣고 풀어서 반죽을 제조하였다. 제조된 반죽을 호도과자의 짤주머니에 넣고, 160-170 ℃로 유지되는 호도과자 틀에 팥앙금과 호도와 함께 반죽을 넣고서 구워서, 쌀로된 호도과자를 제조하였다. 제조된 호도과자를 도 1과 같이 잘라서 TPA를 측정하였다. 측정 결과는 표 4에 기재하였다.
185 parts by weight of rice flour made of dry rice powder as a dry powder, 20 parts by weight of soybean flour, 10 parts by weight of egg powder, 75 parts by weight of sugar, 4 parts by weight of baking powder, 1.5 parts by weight of soda, 27 parts by weight of turmeric, 1.85 parts by weight of Taminaia, 0.4 part by weight of vanilla flavor, and 2 parts by weight of salt were dissolved in 240 parts by weight of water to prepare a dough. The prepared dough was put in the sachet of the hoe, and the dough was baked together with red bean paste and edo in a edo cake frame maintained at 160-170 ° C., thereby preparing a hoedo made of rice. TPA was measured by cutting the prepared confectionery as shown in FIG. The measurement results are shown in Table 4.
실시예 2Example 2
보람찬 품종의 쌀을 건식 분말로 제조한 쌀가루 185 중량부와 콩가루 20 중량부, 계란분말 15 중량부, 설탕 75 중량부, 베이킹파우더 4 중량부, 소다 1.5 중량부, 유미분 27 중량부, 트랜스글루타미나아제 1.85 중량부, 바닐라향 0.4 중량부, 및 소금 2 중량부에 물 240 중량부를 넣고 풀어서 반죽을 제조하였다. 제조된 반죽을 호도과자의 짤주머니에 넣고, 160-170 ℃로 유지되는 호도과자 틀에 팥앙금과 호도와 함께 반죽을 넣고서 구워서, 쌀로 된 호도과자를 제조하였다. 제조된 호도과자를 도 1과 같이 잘라서 TPA를 측정하였다. 측정 결과는 표 4에 기재하였다.
185 parts by weight of rice flour prepared from dry rice powder as a dry powder, 20 parts by weight of soybean flour, 15 parts by weight of egg powder, 75 parts by weight of sugar, 4 parts by weight of baking powder, 1.5 parts by weight of soda, 1.85 parts by weight of Taminaia, 0.4 part by weight of vanilla flavor, and 2 parts by weight of salt were dissolved in 240 parts by weight of water to prepare a dough. The prepared dough was put in the sachet of the hoe, and the dough was baked together with red bean paste and edo in a edo cake mold maintained at 160-170 ° C. to prepare a hodago cake made of rice. TPA was measured by cutting the prepared confectionery as shown in FIG. The measurement results are shown in Table 4.
실시예 3Example 3
보람찬 품종의 쌀을 건식 분말로 제조한 쌀가루 185 중량부와 콩가루 20 중량부, 계란분말 18 중량부, 설탕 75 중량부, 베이킹파우더 4 중량부, 소다 1.5 중량부, 유미분 27 중량부, 트랜스글루타미나아제 1.85 중량부, 바닐라향 0.4 중량부, 및 소금 2 중량부에 물 240 중량부를 넣고 풀어서 반죽을 제조하였다. 제조된 반죽을 호도과자의 짤주머니에 넣고, 160-170 ℃로 유지되는 호도과자 틀에 팥앙금과 호도와 함께 반죽을 넣고서 구워서, 쌀로 된 호도과자를 제조하였다. 제조된 호도과자를 도 1과 같이 잘라서 TPA를 측정하였다. 측정 결과는 표 4에 기재하였다.
185 parts by weight of rice flour made of dry rice powder as a dry powder, 20 parts by weight of soybean flour, 18 parts by weight of egg powder, 75 parts by weight of sugar, 4 parts by weight of baking powder, 1.5 parts by weight of soda, 1.85 parts by weight of Taminaia, 0.4 part by weight of vanilla flavor, and 2 parts by weight of salt were dissolved in 240 parts by weight of water to prepare a dough. The prepared dough was put in the sachet of the hoe, and the dough was baked together with red bean paste and edo in a edo cake mold maintained at 160-170 ° C. to prepare a hodago cake made of rice. TPA was measured by cutting the prepared confectionery as shown in FIG. The measurement results are shown in Table 4.
비교예 1Comparative Example 1
보람찬 품종의 쌀을 건식 분말로 제조한 쌀가루 185 중량부와 콩가루 20 중량부, 계란 10 중량부, 설탕 75 중량부, 베이킹파우더 4 중량부, 소다 1.5 중량부, 유미분 27 중량부, 바닐라향 0.4 중량부, 및 소금 2 중량부에 물 240 중량부를 넣고 풀어서 반죽을 제조하였다. 제조된 반죽을 호도과자의 짤주머니에 넣고, 160-170 ℃로 유지되는 호도과자 틀에 팥앙금과 호도와 함께 반죽을 넣고서 구워서, 쌀로 된 호도과자를 제조하였다. 제조된 호도과자를 도 1과 같이 잘라서 TPA를 측정하였다. 측정 결과는 표 4에 기재하였다.
185 parts by weight of rice flour prepared with dry rice powder as a dry powder, 20 parts by weight of soybean flour, 10 parts by weight of eggs, 75 parts by weight of sugar, 4 parts by weight of baking powder, 1.5 parts by weight of soda, 27 parts by weight of yummy rice, , And 240 parts by weight of water were dissolved in 2 parts by weight of salt to prepare a dough. The prepared dough was put in the sachet of the hoe, and the dough was baked together with red bean paste and edo in a edo cake mold maintained at 160-170 ° C. to prepare a hodago cake made of rice. TPA was measured by cutting the prepared confectionery as shown in FIG. The measurement results are shown in Table 4.
비교예 2Comparative Example 2
보람찬 품종의 쌀을 건식 분말로 제조한 쌀가루 185 중량부와 콩가루 20 중량부, 계란 분말 18 중량부, 설탕 75 중량부, 베이킹파우더 4 중량부, 소다 1.5 중량부, 유미분 27 중량부, 바닐라향 0.4 중량부, f-50 첨가제(유화제) 2 중량부 및 소금 2 중량부에 물 260 중량부를 넣고 풀어서 반죽을 제조하였다. 제조된 반죽을 호도과자의 짤주머니에 넣고, 160-170 ℃로 유지되는 호도과자 틀에 팥앙금과 호도와 함께 반죽을 넣고서 구워서, 쌀로 된 호도과자를 제조하였다. 제조된 호도과자를 도 1과 같이 잘라서 TPA를 측정하였다. 측정 결과는 표 4에 기재하였다.
185 parts by weight of rice flour made of dry rice powder, 20 parts by weight of soybean flour, 18 parts by weight of egg powder, 75 parts by weight of sugar, 4 parts by weight of baking powder, 1.5 parts by weight of soda, 27 parts by weight of yummy rice, 0.4 parts by weight, 2 parts by weight of f-50 additive (emulsifier) and 2 parts by weight of salt were dissolved in 260 parts by weight of water to prepare a dough. The prepared dough was put in the sachet of the hoe, and the dough was baked together with red bean paste and edo in a edo cake mold maintained at 160-170 ° C. to prepare a hodago cake made of rice. TPA was measured by cutting the prepared confectionery as shown in FIG. The measurement results are shown in Table 4.
비교예 3Comparative Example 3
보람찬 품종의 쌀을 건식 분말로 제조한 쌀가루 140 중량부와 콩가루 45 중량부, 보리가루 20 중량부, 계란 분말 18 중량부, 설탕 75 중량부, 베이킹파우더 6 중량부, 소다 1.5 중량부, 유미분 27 중량부, 바닐라향 0.4 중량부, 솔비톨 31.5 중량부, f-50 첨가제 2 중량부(유화제) 및 소금 2 중량부에 물 253 중량부를 넣고 풀어서 반죽을 제조하였다. 제조된 반죽을 호도과자의 짤주머니에 넣고, 160-170 ℃로 유지되는 호도과자 틀에 팥앙금과 호도와 함께 반죽을 넣고서 구워서, 쌀로 된 호도과자를 제조하였다. 제조된 호도과자를 도 1과 같이 잘라서 TPA를 측정하였다. 측정 결과는 표 4에 기재하였다.140 parts by weight of rice flour made of dry rice powder, 45 parts by weight of soybean flour, 20 parts by weight of barley flour, 18 parts by weight of egg powder, 75 parts by weight of sugar, 6 parts by weight of baking powder, 1.5 parts by weight of soda, 27 parts by weight of vanilla flavor, 0.4 parts by weight of vanilla flavor, 31.5 parts by weight of sorbitol, 2 parts by weight of f-50 additive (emulsifying agent) and 2 parts by weight of salt were dissolved and dissolved to prepare a dough. The prepared dough was put in the sachet of the hoe, and the dough was baked together with red bean paste and edo in a edo cake mold maintained at 160-170 ° C. to prepare a hodago cake made of rice. TPA was measured by cutting the prepared confectionery as shown in FIG. The measurement results are shown in Table 4.
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| KR102444275B1 (en) | 2020-07-21 | 2022-09-19 | 김지숙 | Aronia Cookies using Rice and Manufacturing Method thereof |
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