KR20100095412A - Rice flour mixed with soybean flour and method for manufacturing the rice cracker made with the rice flour - Google Patents

Abstract

PURPOSE: Rice flour containing raw soybean flour, and a manufacturing method of a rice snack using thereof are provided to manufacture the snack without using wheat flour. CONSTITUTION: A manufacturing method of rice flour containing raw soybean flour comprises the following steps: dry-crushing beans; mixing 10~40wt% of crushed bean powder and 60~90wt% of rice powder, and adding 5.5~6.5wt% of barley powder; adding transglutaminase. A rice snack is formed with a pre-mix including the rice flour containing the raw soybean flour.

Description

Raw soybean flour mixed rice flour and manufacturing method of rice cake using same {RICE FLOR MIXED WITH SOYBEAN FLOUR AND METHOD FOR MANUFACTURING THE RICE CRACKER MADE WITH THE RICE FLOUR}

The present invention relates to a raw soy flour mixed rice flour and a method of manufacturing a rice confection using the same, and more specifically, a dry soy flour mixed with rice flour and transglutaminase (transglutaminase) added to the flour and rice flour using the same The present invention relates to a method for preparing rice confections, in which protein content, functional ingredients and processability are improved without using any of them.

In 2008, Korea's food self-sufficiency rate was 49.2% and grain self-sufficiency rate was 24.4%. Among them, annual consumption per capita of domestically produced food crops accounted for 90.3% of rice, 1.9% of rice flour, and soybeans. Other crops were found to be 7.7% (National Statistical Office).

Increasing rice production and decreasing consumption have led to a drop in rice prices, which has led to a decline in the profits of rice farmers relative to the cost of production input. In order to prevent such a drop in the price of rice has been tried a number of ways to promote the consumption of rice. A representative method of promoting rice consumption is to use rice flour as a substitute for flour, which is considered to be the best economic effect.

Generally, the starch grain size of rice is 5 μm, and the starch grain size of wheat is 20 μm, which is about 4 times larger than that of rice. Flour is a thin film of gluten that traps starch particles and bubbles, increasing the pore size to inflate bread, whereas rice flour is difficult to form gluten when kneading and cannot collect bubbles during fermentation. The volume of tends to decrease. Wheat flour contains 12.3 g of protein per 100 g, 1.6 g of lipid, 71.9 g of sugar, and soy-mixed rice flour contains 22.45 g of protein per 100 g, 9.8 g of lipid, 53.5 g of sugar, and vitamin A and beta that are not found in flour. Contains carotene. On the other hand, allergens such as gluten in flour are not included.

The technical problem to be achieved by the present invention is to add raw soy flour to rice flour to increase the protein content and functional components, and to provide a raw soy flour mixed rice flour improved processing ability. In addition, the present invention has another object to provide a confectionery, noodles and bread prepared without using any flour using the raw soy flour mixed rice flour.

In order to achieve the above object, the present invention provides a method for producing raw soybean flour mixed rice flour and the raw soybean flour mixed rice flour prepared by the production method.

In the present invention, the method for producing raw soybean powder mixed rice flour (1) washing and drying the beans, and then dry grinding in a grinder (2) 10 to 40% by weight of the pulverized raw soybean powder mixed 60 to 90% by weight of rice flour And (3) adding a transglutaminase to the mixed rice flour.

In another aspect, the present invention provides a method of manufacturing a rice cake using raw soy flour mixed rice flour.

The production method of the rice cake using the raw soy flour mixed rice flour of the present invention (1) to prepare a premix containing rice flour, soy flour, barley flour, eggs, sugar, salt, sodium bicarbonate, palm oil, butter, transglutaminase Step (2) kneading by putting water in the rice flour premix (3) fermenting the dough and (4) baking the finished fermented dough in an oven.

According to the production method of the present invention, soy-containing high-quality water-soluble protein, lunasin (lunasin), functional proteins such as Bawman-bulk trypsin inhibitor (isoflavon), anthocyanin ( Anthocyanin and beta-glucan, which are contained in barley, are effective in providing rice powder added with a large amount of functional substances.

In addition, the rice flour mixed with the raw soy flour according to the present invention can be easily manufactured as a confectionery, noodles and bread whose flour is the main ingredient without using any wheat flour to improve the processability.

Figure 1 shows a mixgram according to the concentration of trans glutaminase (trasglutaminase) of rice flour and soy flour mixture according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing rice powder mixed with raw soy flour and raw soy flour mixed rice powder prepared by the above method.

The method for producing raw soy flour mixed rice flour of the present invention comprises the steps of: (1) washing, drying and dry grinding in a grinder; (2) mixing 60 to 90% by weight of rice flour to 10 to 40% by weight of the ground raw soy flour; And (3) adding a transglutaminase to the mixed rice flour.

In the present invention, step (1) is characterized in that the beans are ground to a size of 100 ~ 150 ㎛, transglutaminase (transglutaminase) is preferably added 0.01 to 0.1% by weight based on the total weight It is good to carry out, More preferably, it is good to add 0.02 weight%.

In the present invention, the soybean is preferably Daewon beans, yellow granules or celadon No. 3, but the embodiment of the present invention is not limited to the variety.

In addition, in the present invention, the barley flour may be further added in the step of mixing the rice flour to the raw soy flour, the barley flour is preferably 5.5 to 6.5% by weight relative to the total weight.

In another aspect, the present invention provides a rice flour, noodles and bread prepared by using the raw soy flour mixed rice flour and the raw soy flour mixed rice flour prepared by the manufacturing method.

The method of manufacturing a rice cake using the raw soy flour mixed rice flour of the present invention (1) to prepare a premix containing rice flour, soy flour, barley flour, eggs, sugar, salt, sodium bicarbonate, palm oil, butter, transglutaminase Making; (2) putting water into the rice flour premix to knead; (3) fermenting the dough, and (4) baking the finished fermented dough in an oven.

In the present invention, the premix is rice powder 23.0 ~ 28.0% by weight, soy flour 4.0 ~ 10.0% by weight, barley flour 5.0 ~ 7.0% by weight, eggs 22.0 ~ 25.0% by weight, sugar 34.0 ~ 35.0% by weight, salt 0.10 ~ 0.20% by weight , Sodium hydrogencarbonate 0.10 to 0.20% by weight, palm oil 0.5-1.5% by weight, butter 2.5-3.5% by weight, characterized in that it contains 0.01 to 0.10% by weight of transglutaminase.

In the premix preparation step of the present invention may further add 0.09% by weight of vanilla flavor, may be added to the milk powder or lecithin.

In addition, in the premix manufacturing step, sodium hydrogen carbonate is 0.19 ~ 0.23% by weight, and baking powder 1.32 ~ 1.58% by weight of the addition can be produced an optimal rice cake when the outside temperature is low.

In the present invention, the dough is kneaded by adjusting the dough specific gravity 0.8 ~ 0.93, kneading temperature 21 ~ 30 ℃, the fermentation time is preferably 1 ~ 2 hours, 2 minutes 30 seconds ~ 3 minutes in an oven of 145 ~ 170 ℃ Bake for 30 seconds.

In the present invention, it is apparent that a person skilled in the art of manufacturing processed food using flour can easily prepare noodles and bread using raw soy flour mixed rice flour by applying the method of manufacturing the rice confectionery of the present invention. .

Hereinafter, the present invention will be described in more detail with reference to Examples.

However, the following examples are only for illustrating the present invention, and the contents of the present invention are not limited to the following examples.

Example 1. Preparation of raw soy flour mixed rice flour

The soybeans were made from Cheongja bean No. 3 grown in Asan, Chungcheongnam-do in 2008. The rice was harvested in June 2009.

The beans were washed, dried in a agricultural product dryer, and then milled a total of two times using Pinmill (Daehwa Precision Inc., Cheonan, Chungcheongnam-do, Korea), and the mixed soy flour and rice flour were mixed in a predetermined ratio to prepare mixed rice flour. .

Table 1 summarizes the powder characteristics of the raw soy flour mixed rice flour of the present invention. The characteristics of the raw soy flour mixed rice flour were measured three times, and the significance of the characteristic difference between samples was expressed by a to e by LSD test.

[Table 1] Powder Characteristics of Rice Flour and Soybean Powder Mixture Ratio

Ash content of the soy flour mixed rice flour was measured according to the AACC 08-01 method (American Association of Cereal Chemists., 2000 Approved Methods of the AACC. 10th ed. The Association: St. Paul, MN, USA), the color is Minolta Brightness, redness and yellowness were measured using JS-555 (Minolta Camera Co., Ltd., Japan).

As a result, compared with rice flour, soy flour had higher ash and protein content, and the color of the powder was dark, the redness was low, and the yellowness was high. Accordingly, the higher the soy flour mixing ratio, the higher the protein content and the ash content. The redness of the mixture increased with the increase of the soy flour mixing ratio and the yellowness decreased, but the brightness was 20% higher than the other mixing ratio.

Example 2 Protein-related Characteristics of Raw Soy Flour-mixed Rice Flour Dough Added with Transglutaminase

In order to confirm the protein-related characteristics of the raw soy flour mixed rice flour according to the present invention, the bacterial transglutaminase purchased from Ajinomoto company in the mixed rice flour prepared in Example 1 0.01, 0.05, 0.10, Precipitation value and myxograph were measured using the solution which melt | dissolved 0.50 and 1.00% (w / w).

Axford et al. (Axford, DWE, McDermott, EE and Redman, DG, 1979. Note on the sodium Dodecyl Sulfate test of breadmaking quality: Comparison with Pelschenke and Zeleny tests. Cereal Chem., 56) , 582-584), and the transglutaminase solution was used instead of distilled water.

In addition, the hydrophilicity and kneading time for kneading were determined using the AACC 54-40A method (American Association of Cereal Chemists., 2000 Approved Methods of the AACC.10th ed) using a 10 g mixograph (National Mfg. Co., USA). The Association: St. Paul, MN, USA), also using the transglutaminase solution instead of distilled water.

As a result, as shown in Table 2, the soy flour and rice flour did not contain gluten, unlike flour, which had a low precipitation value, and the precipitation value was low even in a mixture of rice flour and soy flour, and measured by varying the concentration of transglutaminase. The results did not show any particular significance.

The amount of dough hydrolyzate using a myxograph is shown in FIGS. 1 and 3. The amount of dough water was very high at 75% of rice flour, but low at 55% of soy flour. The amount of water content of dough was decreased as the percentage of soy flour in rice flour increased. The amount of dough hydrolyzate with transglutaminase concentration decreased slightly up to 0.10% compared to no treatment, but increased again at 0.50% and 1.00%. As can be seen in Figure 1, the mixed powder containing 20% or 30% of soybeans in rice flour showed a pattern similar to that of flour. However, considering the amount of water, 20% would be suitable for baking and 30% would be suitable for baking.

In addition, the transglutaminase concentration seems to affect the dough when comparing and comparing the myxogram patterns. Although the processed product should be made and evaluated, the physical properties of the transglutaminase concentration of 0.1% or less should be good. It is predicted.

[Table 2] Precipitation value according to rice / soybean mix ratio and transglutaminase concentration

Table 3 Hydrolysis amount of rice flour and soy flour mixture according to transglutaminase concentration (unit:%)

Example 3 Confirmation of Gelatinization Characteristics of Raw Soy Flour Mixed Rice Flour

In order to confirm the gelatinization characteristics of the raw soy flour mixed rice flour according to the present invention, the transglutaminase solution of different concentrations used in Example 2 was used in the raw soy flour mixed rice flour prepared in Example 1, 10 g of samples were analyzed by Micro-viscoamylograph (Brabender Inc., Germany).

The results are shown in Table 4 below, and the gelatinization characteristics according to the rice flour / bean flour mixing ratio and the transglutaminase concentration were measured three times, and the significance of the characteristic difference between the samples was indicated by a to e by LSD test.

Rice flour exhibited the highest viscosity of 1144 BU, and the lowest viscosity and final viscosity were 643 BU and 1379 BU, respectively. However, unlike rice flour, soybean flour had a low starch content, so the highest viscosity measured using amylograph was very low, and no viscosity change could be observed in viscosity measurement. In the blended meal, as the mixing ratio of soy flour increased, the breakdown between the highest viscosity and the lowest viscosity decreased.

In addition, as a result of examining the change in gelatinization characteristics according to the addition of transglutaminase, it was confirmed that the viscosity of transglutaminase in all of the flour, soy flour, and mixed flour increased more than 0.50%, but greater than 0.10%. It was found that there is no. As a result, it was found that transglutaminase affects starch gelatinization characteristics above a certain concentration. Therefore, the concentration of transglutaminase may affect the preparation of processed products and the texture and texture of the product. You can expect it.

[Table 4] Gelatinization Characteristics of Rice / Soybean Mixture Ratio and Transglutaminase Concentration

Example  4. Transglutaminase  Added Fresh soy flour Mixed  Rice Confectionery Using Rice Flour

Rice flour was prepared using the mixed powder used in Example 2, and the optimum formulation thereof is shown in Table 5 below.

[Table 5] Mixing of powdered flour mixed with raw soy flour with transglutaminase

380 ml of water was added to the mixed premix according to Table 5, and the dough specific gravity 0.8 ~ 0.93, the temperature of the dough is adjusted to 21 ~ 30 ℃, fermentation time 1 ~ 2 hours, oven temperature 145 ~ 170 ℃ 2 minutes Baked for 35 seconds to 3:30 seconds showed the best taste.

The dough prepared under the above conditions had the most excellent structural strength, and by using this, it was possible to prepare a cracker-style confectionery having a unique savory bean.

Comparative example. Experimental taste according to various mixing ratios

In addition to the ingredients used in the formulations shown in Table 5, when the confectionery was prepared in various compounding ratios by adding a milk powder and lecithin, the manufacturing process and the flavourability were investigated.

(1) Soy flour, rice flour, barley flour and transglutaminase of the ingredients of Table 5 above were prepared under the same conditions using 120 g of soy flour, 310 g of rice flour, and 0.35 g of 70 g transglutaminase, respectively. At that time, the fat content in soybean flour caused the product to burn and become inaccessible.

(2) The confectionery prepared under the same conditions by adding 5 g of milk powder to the formulation of Table 5 was very hard and dark in color. Due to the powdered brown, the browning progressed rapidly, making it impossible to commercialize sweets.

(3) When the lecithin (F-50) is added to the formulation of Table 5 and prepared under the same conditions with the air bubbles in the dough, the specific gravity of the dough becomes too light, so that the dough comes out of the mold and there is a problem in mass production. It was confirmed that there may be.

(4) In the formulation of Table 5, when the sugar content was increased to 480 g, there was no problem in the manufacturing process, but the sugar content was excessively high.

(5) In the case of preparing 350 g by increasing the amount of eggs in the formulation of Table 5, the texture was poor because the egg fishy was excessively cooked.

(6) The confectionery prepared by adding 400 g of rice flour, 100 g of barley flour, and 100 g of yumi flour except for soy flour was less savory and had only a peculiar taste of rice.

(7) When the rice flour, soy flour, and barley flour are adjusted to 350 g of rice flour, soy flour 50 g, and barley flour 80 g in the formulation of Table 5 above, and prepared by adding 100 g of milk powder to it, There was no difference in the process, but the sweetness of the beans was not found.

(8) When the amount of butter and palm oil in the formulation of Table 5 was adjusted to 45 g of butter and 15 g of palm oil, respectively, it was not suitable for mass production due to too much oil content. It was confirmed that rancidity is fast.

(9) The result of manufacturing 30 g of palm oil without adding butter in the formulation of Table 5 did not give a sweet taste.

(10) It was confirmed that the formulation of Table 5 may be affected by the external temperature. The characteristics of the dough vary depending on the place and the fermentation time. Especially, in the case of high external air temperature such as summer, the mixing of Table 5 is optimal, but when the external air temperature is relatively low such as winter or spring, sodium bicarbonate When the amount of is increased to 2.5 ~ 3 g from the amount used in the formulation of Table 5 and fermented with 17.5 ~ 21 g baking powder, especially after 2 hours fermentation of the dough to maintain the specific gravity of 0.8 ~ 0.93, When the temperature was set to 145 ~ 170 ℃, the mass production process, the food taste of the product, appearance was excellent.

Claims (18)

(1) washing and drying the beans and then dry grinding in a grinder;
(2) mixing 60 to 90% by weight of rice flour to 10 to 40% by weight of the ground raw soy flour; And
(3) adding a transglutaminase to the mixed rice flour;
Raw bean flour mixed rice powder manufacturing method comprising a. The method of claim 1,
The step (1) is a method for producing raw soy flour mixed rice flour, characterized in that the grinding of the beans to the size of 100 ~ 150 ㎛. The method of claim 1,
Transglutaminase (transglutaminase) is a method for producing raw soy flour mixed rice flour, characterized in that the addition of 0.01 to 0.1% by weight based on the total weight. The method of claim 1,
The soybean is a raw soybean powder, yellow granules or celadon No. 3, characterized in that the raw soy flour mixed rice flour manufacturing method. The method according to any one of claims 1 to 4,
The raw soy flour mixed rice flour, characterized in that the addition of the barley flour in the step of mixing the rice flour with raw soy flour. 6. The method of claim 5,
The barley flour is a method for producing raw soy flour mixed rice flour, characterized in that 5.5 to 6.5% by weight based on the total weight. Raw soy flour mixed rice flour prepared by the method of any one of claims 1 to 6. Rice cake prepared using the raw soy flour mixed rice flour of claim 7. Noodles prepared using the raw soy flour mixed rice flour of claim 7. Bread prepared using the raw soy flour mixed rice flour of claim 7. In the manufacturing method of rice confectionery using raw soy flour mixed rice powder,
(1) preparing a premix containing rice flour, soy flour, barley flour, eggs, sugar, salt, sodium bicarbonate, palm oil, butter, transglutaminase;
(2) putting water into the rice flour premix to knead;
(3) fermenting the dough; And
(4) baking the finished fermented dough in an oven;
Rice cake manufacturing method comprising a. 12. The method of claim 11,
The premix is rice flour 23.0 ~ 28.0% by weight, soy flour 4.0 ~ 10.0% by weight, barley flour 5.0 ~ 7.0% by weight, eggs 22.0 ~ 25.0% by weight, sugar 34.0 ~ 35.0% by weight, salt 0.10 ~ 0.20% by weight, sodium hydrogencarbonate 0.10 ~ 0.20% by weight, palm oil 0.5-1.5% by weight, butter 2.5-3.5% by weight, transglutaminase 0.01 ~ 0.10% by weight of the manufacturing method of a rice cake characterized in that it contains. 12. The method of claim 11,
The method of manufacturing a rice cake, characterized in that further adding 0.09 to 0.11% by weight of vanilla flavor in the premix manufacturing step. 12. The method of claim 11,
The method of manufacturing a rice cake, characterized in that further adding milk powder or lecithin in the premix manufacturing step. 12. The method of claim 11,
In the premix manufacturing step, sodium hydrogen carbonate is 0.19 ~ 0.23% by weight, and the baking powder 1.32 ~ 1.58% by weight of the manufacturing method of the rice cake, characterized in that further added. 12. The method of claim 11,
In the kneading step, the dough specific gravity 0.8 ~ 0.93, the dough temperature 21 ~ 30 ℃ to adjust the dough, characterized in that for producing a rice cake. 12. The method of claim 11,
The fermentation time is a method for producing rice cakes, characterized in that 1 to 2 hours. 12. The method of claim 11,
Step (4) is a method for producing a rice cake, characterized in that the baking step for 2 minutes 30 seconds to 3 minutes 30 seconds in an oven of 145 ~ 170 ℃.

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