KR20180064849A - Baked rice-cake including sorghum and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method of preparing baked rice cakes containing an effective component of sorghum. More specifically, the method comprises: a step in which glutinous rice flour, sorghum flour, baking powder, cinnamon powder, and acorn powder are sieved to prepare a powder raw material; a step in which a mixture of milk and condensed milk is warmed in a water bath of 70°C; a step in which yeast is added to the milk mixture warmed in the water bath to activate the yeast; a step in which chocolate and butter are melted in a water bath, and mixed with the milk mixture prepared in the third step; a step in which the liquid mixture prepared in the fourth step is added to the powder raw material prepared in the first step to prepare a rice cake dough; and a step in which the rice cake dough is filled in a molding frame, and baked in an oven. According to the present invention, the method of preparing baked rice cakes eliminates the astringent taste characteristic to sorghum due to a tannin component thereof, by adding the acorn powder, thereby enhancing palatability; and by adding the yeast when kneading the rice cake, resolves the problem of a sorghum flour-based rice cake composition hardening too easily. In addition, by baking the rice cake composition using an oven, the present invention provides a novel crispy texture similar to bread on the outside while retaining a chewy texture of rice cake on the inside, and thus can enhance the mouthfeel.

Description

Baked rice-cake including sorghum and manufacturing method < RTI ID = 0.0 >

More particularly, the present invention relates to a baked rice cake using a powdery powder, and more particularly, to a method of producing a rice cake composition using a powdery powder, Powder, and enzyme added thereto to delay the hardening of the rice cake to increase the preservation period and to improve the texture of the rice cake, and a process for producing the baked rice cake containing the rice cake.

Sorghum is cultivated with grain sorghum, sorgo, broom-corn depending on the application and is used for the production of all kinds of special crops such as potatoes, beans and peanuts. It is cultivated not only as an intermediate crop, a mixed crop, and a peripheral crop, but also as a marquis, such as a winter crop.

It is known that sorghum has antioxidant and anti-cancer effects because it contains a large amount of tannins and polyphenols that are effective for cancer prevention. The protein of sorghum is twice as much as white rice. In one room, it maintains body temperature, gastrointestinal protection, digestion, improves appetite, and is effective in relieving cough caused by asthma. It is known to have a detoxifying effect on metabolism, stimulation, and drug addiction.

In general, the main components of the wax are 76.1 g of carbohydrate, 9.6 g of protein, 2.1 g of fat, 1.1 g of ash, 192 mg of phosphorus, 9 mg of calcium and 1.7 mg of iron. The starch is composed of almost 100% amylopectin, It is known that the amount of good fat and protein is very effective in preventing cancer.

Syrup contains tannin uniquely among the grain crops of food crops and produces unique functional foods unlike general grain cereals. In the Goryeo Dynasty, Sangsu-gun and rice cake were well-known. In China, it is called Takan, and Takanju is a famous liquor made from sorghum.

The rice cake is a traditional food that is indispensable for ceremonial occasions, holidays, birthdays, birthdays, birthdays, and sixtieth birthdays, as well as other traditional feasts. There are various kinds. In general, traditional rice cakes are made by mixing various materials such as red beans and beans with rice as a main ingredient and boiling water in a steamer and steaming it with steam. However, there is a problem in that the method of producing the rice cake by steaming is complicated and the various kinds of rice cake can not be manufactured at the same time. In addition, the steam-cooked rice cake has a short preservation period, so that it becomes hard and changes its taste even after a day or two after manufacture. There is a disadvantage that if the frozen food is kept frozen to increase the shelf life of the bread, the frozen food should be re-steamed when the food is re-cooked.

Korean Patent No. 10-0988018 discloses a method of producing rice cakes using an oven, comprising the steps of preparing a rice dough based on rice flour, preparing rice dough prepared in a dough stage, And a baking step of baking the rice dough by putting the baking mold into an oven. However, the method of manufacturing the baked rice cake by mixing the other ingredients (dry fruit, nuts, , Soybean) are mixed, so that the baking time is different due to the moisture of the raw material in manufacturing, which is a limit to the crispness expected from baked rice cakes. Korean Patent No. 10-1532695, entitled " Process for producing baked rice cake using red ginseng roast ", discloses a method of producing a rice cake baked using an oven, There is a problem that a large amount of sugar due to the sweetness is contained.

Accordingly, there is an increasing need for a new method of producing rice cakes which can easily produce rice cakes using various ingredients and improve the texture of rice cakes by suppressing the aging as much as possible.

KR 10-1532695 B1, June 24, 2015 KR 10-0988018 B1, October 08, 2010

In order to solve the above problems, the inventors of the present invention have conducted studies to solve the above-mentioned problems. The inventors of the present invention have found that when rice cake is mixed with a certain amount of millet powder and acorn powder, The present inventors have discovered a new method of baking rice cake with a longer preservation period and improved texture and completed the present invention.

It is an object of the present invention to provide a method for producing baked rice cakes by using powdered milk, which is characterized in that acorn powder is added to improve the taste of the rice cakes, And solves the problem that the rice cake composition using the millet powder becomes hard and hard.

It is still another object of the present invention to provide a baked baked bread containing an effective ingredient of a fermented rice cake which can be cooked with an oven to improve crisp texture of the rice cake while having a crispy new texture such as bread, And a method for producing the same.

It is still another object of the present invention to provide a baked rice cake containing the active ingredients of improved texture and produced by the above method.

In order to achieve the object of the present invention, the present invention provides a process for preparing a powdery raw material by sieving glutinous rice flour, sorghum powder, baking powder, cinnamon powder and acorn powder, mixing milk and condensed milk, Adding an enzyme to the milk mixture heated in the hot water to activate the enzyme, melting the chocolate and butter with a hot water bath and mixing the mixture with the milk mixture prepared in the above step 3, Preparing a rice cake by adding the mixed solution prepared in step 4, and filling the rice cake in a mold and baking in an oven. .

In addition, the present invention provides a baked rice cake produced by the above method, wherein the baked rice cake is delayed in hardening to increase the preservation period and contain an effective ingredient with improved texture.

The method of manufacturing baked rice cake using the powdered powder of the present invention is characterized in that acorn powder is added so as to prevent the tasty taste due to the inherent tannin ingredient from being felt and thus the taste is improved and the rice cake composition using the powdery rice cake by adding rice cake- It is possible to solve the problem of hardening easily. In addition, the present invention has the effect of improving the texture by keeping the chewy texture of the rice cake with the fresh crunchy texture such as the outer bread by baking the rice cake composition using the oven.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process drawing schematically showing a baked rice cake producing method containing the present active ingredients of the present invention. Fig.

The present invention will be described in more detail with reference to the following examples. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited by these examples in any sense.

Hereinafter, the technical and scientific terms used herein will be understood by those skilled in the art without departing from the scope of the present invention. Descriptions of known functions and configurations that may be unnecessarily blurred are omitted.

Process for making baked rice cake containing active ingredients of sorghum

i) Sieving glutinous rice flour, sorghum flour, baking powder, cinnamon flour and acorn powder to prepare a powdery raw material (step 1)

ii) Mixing milk and condensed milk and warming them in a hot bath at 70 ° C (Step 2)

iii) activating the enzyme by adding an enzyme to the milk mixture heated in the hot water bath (step 3)

iv) mixing the chocolate and the butter with a hot water bath and mixing with the milk mixture prepared in step 3 (step 4)

v) preparing a rice dough (step 5) by adding the mixed solution prepared in step 4 to the powder raw material prepared in step 1)

vi) baking the dough for about 20 minutes to about 25 minutes in a 180 ° C oven at about 80% of the dough.

Hereinafter, the present invention will be described in more detail as an embodiment. FIG. 1 is a process diagram showing a process for producing baked rice cakes containing the active ingredients of the present invention, and will be described in detail below.

The step i) is a step of preparing a powdery raw material by adding acorn powder, cinnamon powder, sugar and baking powder to a mixture of glutinous rice flour and sorghum flour, wherein the glutinous rice flour is a wet flour and the moisture content is 30 to 40% desirable. When the moisture content is less than 30%, the moisture content of the rice cake is insufficient and there is a problem in the moisture control, and stiff texture. When the moisture content is over 40%, the moisture content is large. It is preferable to contain moisture within the above range because there is a problem in maintaining uniformity.

At this time, chrysanthemum powder is used as the millet powder, and it is preferable to use a mixture of 30 wt% of chrysanthemum powder and 70 wt% of glutinous rice powder. In order to solve the problem that when rice flour is added in an amount of 30 wt% or more, the rice cake hardens quickly and the aftertaste becomes rough, 5 wt% of acorn powder is added to the total weight of the mixture of rice flour and glutinous rice flour, The texture can be improved.

The step ii) is a step of mixing milk and condensed milk and heating it with a hot water at 70 ° C. Since the rice cake can be produced by mixing with the raw material of the powder, the inside of the baked rice cake can maintain a soft and chewy texture, In addition, the degree of preference can be improved.

The step iii) is a step of activating the enzyme by adding an enzyme to the milk mixture heated in a hot water bath. The natural enzyme is preferably? -Amylase, and the addition of the enzyme agent makes the rice flour harder and hardly roasted. Can be solved.

In the step iv), the chocolate and butter are melted and mixed with the milk mixture prepared in the step iii), and the baked rice cake can be added with the flavor, sweetness, flavor and texture of chocolate and butter to improve the preference degree .

In the step v), the dough is prepared by adding the milk enzyme mixture prepared in the step iv) to the powdery raw material prepared in the step i), wherein the milk enzyme mixture is added in an amount of 70 to 80 By weight. When the added amount of the milk enzyme mixture is less than 70% by weight, the baked rice cake easily becomes hard, and when the amount of the milk enzyme mixture is more than 80% by weight There is a problem that the dough is lengthened and the baking time is lengthened and the texture is deteriorated.

The step vi) is a step of filling the rice dough into a forming mold at about 80% and baking in an oven at 180 ° C for 20 minutes to 25 minutes. If the rice dough is filled in the forming mold by more than 80%, the rice cake is swollen and the shape of the rice cake is maintained There is a problem that the rice cake is not fully ripe, and if it is filled to less than 80%, the surface of the rice cake is overcooked and the texture is deteriorated. The baked rice cake produced by the present invention is crispy but smooth inside and has a good texture and is easy to ingest, thereby improving the preference of the consumer.

If the temperature of the oven is higher than 180 ° C., there is a problem that the outer surface of the oven first becomes too hard when the oven is heated up before being cooked. When the oven temperature is below 180 ° C., the rice cake becomes damp, the shelf life deteriorates, there is a problem.

Example 1: Preparation of roasted rice cake containing active ingredients of sorghum

Ingredients: glutinous rice powder 700g, chrysanthemum powder 300g, sugar 130g, milk 600g, condensed milk 100g, baking powder 20g, white chocolate 400g, acorn powder 50g, butter 60g, cinnamon powder 2g, enzyme

(1) 700 g of glutinous rice powder, 300 g of bran powder, 20 g of baking powder, 2 g of cinnamon powder, 50 g of acorn powder and 130 g of sugar were mixed and sieved.

(2) After mixing 600 g of milk and 100 g of condensed milk, it was heated to 70 ° C with a hot water bath.

(3) 5 g of enzyme (softm) was previously added to the milk mixture heated in the bath to activate the enzyme.

(4) 400 g of white chocolate and 60 g of butter were dissolved in hot water, and the mixture was mixed with the enzyme mixture prepared in (3).

(5) The liquid material prepared in (4) was mixed with the powdery material sieved in (1), and rice cake was made.

(6) The dough of (5) was poured 80% in a small size frame and baked in a 180 ° C oven for 20 minutes to 25 minutes.

Experimental Example 1: Sensory evaluation

With regard to the method for producing baked rice cakes containing the active ingredients of the present invention, the degree of hardening according to whether the enzyme was added, the removal of the rough texture by the addition of millet powder and acorn powder and the degree of texture were measured, Respectively.

In Comparative Example 1, 100% by weight of glutinous rice powder was baked without adding enzyme, 50% by weight of glutinous rice flour and 50% by weight of glutinous rice flour in Comparative Example 2, % Of wheat flour, 30 wt.% Of millet powder, 70 wt.% Of glutinous rice powder, 30 wt.% Of glutinous rice powder, 30 wt.% Of glutinous rice flour and 5 wt.% Of acorn powder, The enzyme is about rice cake baked without added.

The sensory test was performed on 20 expert panelists according to the evaluation items in Table 1 below, and the results were expressed as average values.

1: very bad, 2: bad, 3: normal, 4: good, 5: very good

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

Sieving glutinous rice flour, sorghum flour, baking powder, cinnamon flour and acorn powder to prepare a powdery raw material (step 1);
Mixing milk and condensed milk and warming them with a hot water at 70 ° C (step 2);
Activating the enzyme by adding an enzyme to the milk mixture heated in the hot water (step 3);
Melting the chocolate and butter with a hot water and mixing the mixture with the milk mixture prepared in step 3 (step 4);
Adding the mixed liquid prepared in step 4 to the powdery raw material prepared in step 1 to prepare a rice dough (step 5); And
And filling the dough into a mold and baking the dough in an oven (step 6).
The method according to claim 1,
Wherein the powdered raw material of the first step is prepared by mixing 70 wt% of glutinous rice powder with 30 wt% of powdered rice flour, and adding 5 wt% of acorn powder to the mixed powder. Gt;
The method according to claim 1,
Wherein the enzyme of step 3 is? -Amylase.

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