Manufacturing methods of spring roll pastry used rice

Abstract

The present invention relates to a spring roll wrapper made primarily of rice flour and a method for manufacturing the same, and in particular, to a spring roll wrapper made of rice flour that prevents it from easily breaking even with a small impact and prevents cracking when stored frozen, and a method for manufacturing the same.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing spring roll wrappers, and more specifically, to a spring roll wrapper made of rice flour as the main ingredient and a method for manufacturing the same.

[0002] In particular, the present invention relates to a spring roll wrapper using rice flour that prevents it from easily breaking even with a small impact and prevents cracking when stored frozen, and a method for manufacturing the same. Background Technology

[0003] Spring rolls are a dish made by wrapping various ingredients such as vegetables, meat, and seafood in a wrapper made of wheat flour, and they are similar to dumplings in that they are made by putting various foods inside the wrapper.

[0004] These spring rolls or dumplings are being developed to provide various flavors and nutrition, and examples of this include Patent Documents 1 to 3.

[0005] Patent Document 1 describes a method for manufacturing a non-fried, dried dumpling-type food product in which food ingredients are placed inside and surrounded, comprising: (a) a step of kneading a wheat flour mixture to make a raw dough; (b) a step of rolling the raw dough to make a dough sheet; (c) a step of steam-heating the rolled dough sheet and cutting the steam-heated dough sheet to make a plurality of slices having a predetermined size and a predetermined shape; (d) a step of placing a dried dumpling filling on each slice from step (c); (e) a step of joining the peripheries of each slice from step (d) so that they face each other to surround the dumpling filling with the slices from step (d) to make a dumpling-type filled food product; and (f) a step of drying the filled food product using one or more drying means among hot air drying, infrared drying, microwave drying, and puffing drying, wherein in step (e), the peripheries facing each of the slices are compressed by heat to join them together, non-fried, dried It is a method for manufacturing dumpling-type food products, and

[0006] Patent Document 2 comprises a preliminary dumpling processing step for making preliminary dumplings; an aging step for freezing and aging the preliminary dumplings; a frying treatment step for frying the frozen and aged preliminary dumplings in a frying tank unit; and an oil removal step for removing oil from the frying tank of the frying tank unit, wherein during the frying treatment step, the frying tank is dried by making the frying tank into a vacuum state through a vacuum unit connected to the frying tank, and the preliminary dumplings are made using strong flour, 1 to 1.A dumpling is prepared by placing a filling containing vegetables and meat into a dumpling wrapper prepared to a thickness of 5mm; the aging stage is prepared by freezing and aging at -18℃ or lower for at least 3 days; the deep-frying stage is prepared by the deep-frying temperature being 80 to 95℃ and the vacuum level being 730 to 750 Torr; the deep-frying tank unit includes a deep-frying tank transfer pipe connected to the deep-frying tank to transfer oil, a deep-frying tank filtration filter provided in the deep-frying tank transfer pipe to remove foreign substances contained in the oil, and an oil removal motor connected to the deep-frying tank transfer pipe to discharge oil in the deep-frying tank; the vacuum unit includes a vacuum suction pipe connected to the deep-frying tank to suck fluid inside the deep-frying tank, a buffer tank connected to the vacuum suction pipe, a vacuum pipe connected to the buffer tank to discharge fluid inside the buffer tank to the outside of the buffer tank, a backflow prevention unit provided in the vacuum pipe to prevent backflow of the transferred fluid, a vacuum body to which the end of the vacuum pipe is connected and to which the transferred fluid is stored, a vacuum drive unit provided in the vacuum body, and a booster connected to the vacuum drive unit to increase the vacuum pressure inside the deep-frying tank. A method for manufacturing dried dumplings using a vacuum frying method, comprising a pump, and further comprising a storage tank section for storing oil transferred from a frying tank section, wherein the storage tank section includes a storage tank filter for filtering foreign substances contained in the oil transferred from the frying tank section, one side of which is connected to the storage tank and the other side is connected to the frying tank transfer pipe to transfer oil, and a transfer motor provided in the storage tank transfer pipe to be positioned behind the storage tank filter, wherein a separate pipe provided in the storage tank is connected to the oil removal motor so that the oil stored in the storage tank is supplied back to the frying tank section, and a vacuum section further comprising a booster pump connected to a vacuum drive section to increase the vacuum pressure inside the frying tank section.

[0007] Patent Document 3 describes a processing method for dried instant wonton food, wherein vacuum frying technology is adopted or vacuum low-temperature oil bath dehydration technology is used for dehydration treatment, and the oil temperature is 85°C to 100°C, the oil bath time is 10 to 45 minutes, the vacuum level is 0.085Mpa to -0.01Mpa, the dehydration speed is 100rpm to 400rpm, and the dehydration time is 30 to 300 seconds.

[0008] As such, various cooking techniques for spring roll-type foods have been developed, and these foods are made by wrapping various ingredients such as vegetables, meat, and seafood in a wrapper (skin, hereinafter collectively referred to as "spring roll wrapper"). Spring roll wrappers are typically made by kneading wheat flour, and the texture varies depending on the condition of the wrapper.

[0009] Accordingly, a technology for removing spring roll wrappers is being developed, and an example of this is Patent Document 4.

[0010] Patent Document 4 comprises: (a) a step of obtaining a liquid mixture by mixing 0.2–0.3 kg of soybean oil and 0.4–0.6 kg of emulsifier with 37–49 kg of water in a mixer while maintaining it at room temperature 10–30℃, and then stirring with water; (b) a preliminary dough step of mixing 18–22 kg of cake flour into the liquid mixture to form a dough; (c) an intermediate dough step of adding 1–3 kg of corn starch, 0.7–0.9 kg of tapioca starch, 0.4–0.6 kg of waxy corn starch, 0.2–0.4 kg of modified starch, or a mixture thereof, to the cake flour mixed with the liquid mixture, and adding 0.4–0.6 kg of fine salt to form a dough; (d) a final dough step of re-adding 18–22 kg of cake flour into the dough mixed with starch and fine salt to form a dough; (e) a step of adding 0.3 to 0.5 kg of paprika pigment to the final dough to obtain color and modify the final dough into a red color; and (f) a step of feeding the color-modified final dough into a molding drum, adjusting the thickness of the dough wrapper during extraction while maintaining the dough wrapper's surface temperature at 89 to 92°C, and finally molding and extracting the spring roll wrapper. This is a method for manufacturing a spring roll wrapper containing natural pigment components.

[0011] Although various technologies related to such spring rolls or spring roll wrappers have been developed, there are no technologies related to spring roll wrappers using rice. In Korea, due to the high production of rice, the price of rice has recently plummeted, causing significant damage to farming households that rely on rice farming as their main occupation. Prior art literature

[0012] Republic of Korea Published Patent No. 10-2006-0083213 Republic of Korea Published Patent No. 10-2021-0049360 Chinese Published Patent CN 106261693 A Republic of Korea Registered Patent No. 10-0622156 The problem to be solved

[0013] The present invention was developed to solve the problems of the prior art as described above, and aims to provide a spring roll wrapper made of rice flour as the main ingredient and a method for manufacturing the same so as to increase rice consumption.

[0014] In particular, the present invention aims to provide a spring roll wrapper using rice flour that prevents it from easily breaking even with a small impact and prevents cracking when stored frozen, and a method for manufacturing the same. means of solving the problem

[0015] The spring roll wrapper using rice flour according to the present invention for solving the above-mentioned purpose is formed by mixing, kneading, and molding rice flour, purified water, tapioca starch, corn powder, wheat flour, sugar, and salt, wherein the ratio of rice flour, purified water, tapioca starch, corn powder, sugar, and salt is characterized by being 30~70 : 30~60 : 5~20 : 3~10 : 0.5~2.0 : 0.3~1.0 in weight ratio.

[0016] The above corn powder can be made from waxy corn.

[0017] It is preferable that the above spring roll wrapper contains more modified starch.

[0018] It is preferable that at least one of beet extract, green tea powder, barley sprout powder, chlorella powder, molokhia powder, and prickly pear extract be added to the above spring roll wrapper.

[0019] The method for manufacturing a spring roll wrapper according to the present invention comprises: a first emulsification step of mixing edible oil and an emulsifier with purified water at 10°C to 30°C in a mixer to emulsify; a second emulsification step of adding water to the first emulsified emulsion and stirring to mix; a dough step of adding rice flour, wheat flour, tapioca starch, corn flour, wheat flour, sugar, and salt to the liquid mixture emulsified in the second emulsification step and stirring to mix for 10 to 40 minutes; an aging step of aging the dough mixed in the dough step at 1°C to 5°C for 30 to 120 minutes; and a spring roll wrapper forming step of pressing the aged dough to form it into a desired thickness and width.

[0020] In the above dough preparation step, it is preferable to further add at least one of beet extract, green tea powder, barley sprout powder, chlorella powder, molokhia powder, and prickly pear extract. Effects of the invention

[0021] The spring roll wrapper made of rice flour as the main ingredient and the method for manufacturing the same according to the present invention have the effect of increasing rice consumption by using rice flour as the main ingredient.

[0022] In addition, the present invention has the effect of providing easily digestible spring roll wrappers by using rice flour, which is relatively more digestible than wheat flour, as the main ingredient.

[0023] In addition, it is gluten-free, so it has the effect of making it possible for people with gluten allergies, who have adverse effects from gluten, to consume it.

[0024] In addition, the present invention has the effect of making the spring roll dough, which is made primarily of rice flour, tough and chewy by kneading it with high-temperature purified water, thereby providing a texture similar to wheat flour. Brief explanation of the drawing

[0025] FIG. 1 is a process diagram for manufacturing a spring roll wrapper using rice flour as the main ingredient according to the present invention. Specific details for implementing the invention

[0026] The present invention can be implemented with various modifications, and specific embodiments are illustrated in the drawings and described in detail. However, this is not intended to limit the invention to specific embodiments, and it should be understood that the invention includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention.

[0027] In describing each drawing, similar reference numerals have been used for similar components. In describing the present invention, detailed descriptions of related prior art are omitted if it is determined that such detailed descriptions could obscure the essence of the invention.

[0028] The present invention can increase rice consumption and provide easily digestible spring roll wrappers by using rice flour as the main ingredient.

[0029] The spring roll wrapper using rice flour according to the present invention is formed by mixing and kneading rice flour, purified water, tapioca starch, corn powder, sugar, and salt, wherein the ratio of rice flour, purified water, tapioca starch, corn powder, sugar, and salt is characterized by being 30~70 : 30~60 : 5~20 : 3~10 : 0.5~2.0 : 0.3~1.0 in weight ratio.

[0030] Rice flour is made by grinding rice and does not contain glutenin and gliadin found in wheat, so gluten is not produced after kneading, making it suitable for people with gluten allergies to eat.

[0031] The above tapioca starch is made by finely cutting and pressing the roots of cassava to extract the juice, and then grinding the remaining fibers. It is easily digestible. Cassava, the material for tapioca starch, is native to South America and is called "yam" depending on the region. It is a brown root with a thickness similar to that of a sweet potato that is consumed as food. Although it is rich in carbohydrates, it contains trace amounts of cyanide-based toxic substances, making it more dangerous than potato sprouts. The toxicity can be removed by soaking it in water for a long time and heating it during the cooking process.

[0032] The above corn powder is made by grinding corn. Corn is a food rich in dietary fiber that helps improve constipation. It has a low GI (Glycemic Index) which lowers blood sugar and is effective in treating diabetes. It contains antioxidants such as vitamins A, B, and C, as well as lutein and beta-carotene. It is also known to help dry skin because it contains a large amount of tocopherol, which causes a moisturizing effect that keeps the skin hydrated. Furthermore, it is known to prevent aging because it contains a large amount of vitamin E.

[0033] It is preferable to make the above corn powder from glutinous corn, which has a relatively large amount of a glutinous component called amylopectin.

[0034] In addition, it is preferable that the spring roll wrapper of the present invention further contains modified starch.

[0035] Modified starch is a food additive used to increase the stickiness and viscosity of food, enhance emulsion stability, and improve the physical properties and texture of food, and is mainly used as a thickener in food, playing a role in increasing the viscosity of rice flour.

[0036] The above modified starch is a starch derived from various grains or rhizomes that has been chemically modified through a reaction between the hydroxyl groups of the starch and the reactant by treating it with a small amount of chemical substances, or has been gelatinized, thereby improving the thermal stability, which is a disadvantage of natural starch.

[0037] In addition, it is preferable that the spring roll wrapper of the present invention further includes at least one auxiliary material comprising beet extract, green tea powder, barley sprout powder, chlorella powder, molokhia powder, and prickly pear extract.

[0038] The above auxiliary materials can add the nutritional components of each auxiliary material to the spring roll wrapper and create various colors in the spring roll wrapper.

[0039] The amount of the above auxiliary material can be about 2 to 5% of the total weight of the above-mentioned spring roll composition.

[0040] The aforementioned beet extract is obtained by pressing beets. Beets are used in various dishes, including salads, due to their distinctive red color. The red pigment in beets is a component called betaine, which inhibits cell damage and acts as an antioxidant, providing effects for cancer prevention and inflammation relief.

[0041] The above green tea powder is obtained by drying and grinding green tea leaves. Green tea contains catechins, which are highly effective in preventing and treating cancer. It effectively inhibits the proliferation of cancer cells, thereby preventing the occurrence and metastasis of cancer. It is also effective in suppressing and treating various types of edema, including gastric ulcers and gastric mucosal bleeding. Furthermore, it is known to have an effect of suppressing infectious bacteria such as Helicobacter pylori, typhoid fever, and dysentery, as well as bacteria in the intestines. Additionally, the contained polysaccharide components promote insulin synthesis, and the catechin components delay the digestion and absorption of carbohydrates, thereby slowing down the absorption of glucose into the blood and suppressing a rapid rise in blood sugar levels. It is also known to contain many antioxidant components that inhibit aging, and contains five times as much Vitamin C as lemons, which prevents the skin from becoming rough, provides elasticity, and maintains moisture.

[0042] In addition, green tea has the effect of detoxifying heavy metals and inhibiting and expelling the absorption of dioxins; vitamins and catechins stimulate the activity of liver enzymes to help break down substances in the blood quickly, thereby relieving fatigue and hangovers; and as an alkaline food, it is rapidly absorbed into the body and neutralizes acidic substances in the blood.

[0043] The above barley sprout powder is obtained by drying and grinding barley sprouts.

[0044] Barley sprouts are the young shoots of green barley. They are known to contain 18 times more potassium and 3 times more vitamin C than spinach, making them beneficial for growing children. They are rich in the antioxidant policosanol, which helps purify the blood and lower cholesterol levels, making them good for dieting. Additionally, they help neutralize acidity in the body, and the selenium they contain helps remove free radicals. They also contain 5 times more iron than spinach, as well as various minerals and calcium.

[0045] The above Chlorella powder is obtained by drying and grinding Chlorella. Chlorella is a single-celled organism belonging to the green algae that grow in freshwater and is a type of plankton that is rich in various nutrients such as protein, chlorophyll, vitamins, minerals, and amino acids.

[0046] Chlorella contributes to health promotion by facilitating metabolism, boosting immunity, and preventing the acidification of bodily fluids. Its CGF (Chlorella Growth Factor) is known to be beneficial for the growth and development of children, while also promoting vigorous protein synthesis, stimulating hematopoiesis, and improving liver and kidney function. Furthermore, it has a cell revitalizing effect that invigorates cellular functions, enhances the body's defense and recovery capabilities against pollution, and strengthens resistance to invading bacteria and viruses. The plant-based polysaccharides in Chlorella exert tumor-suppressing effects. Additionally, by stimulating hematopoiesis, it is beneficial for preventing anemia, and it is known to be effective in preventing osteoporosis, eliminating heavy metals, and improving intestinal function.

[0047] The above molokhia powder is obtained by drying and grinding molokhia. Molokhia is a plant native to Egypt, and its leaves are mainly used as a vegetable and have a taste similar to spinach.

[0048] Molokhia is a vegetable rich in vitamins and minerals. Compared to other vegetables, it is richer in total carotene and vitamin A than shiso or parsley, and contains about three times the amount found in spinach. It is also rich in vitamins B1, B2, and C, making it a "vitamin vegetable." Furthermore, it is on average rich in minerals such as calcium, phosphorus, iron, and potassium; in particular, it is known to contain approximately eight times more calcium than spinach. These components contribute to strengthening immunity, improving blood pressure, reducing cholesterol, preventing aging, and improving skin health.

[0049] The above-mentioned prickly pear extract is derived from the prickly pear, which is a plant belonging to the cactus family and is called the palm cactus.

[0050] Prickly pear is rich in flavonoids and saponins, which eliminate free radicals—the cause of various adult diseases and cancer—through antioxidant action and improve immunity. It is also rich in calcium, approximately five times that of anchovies, making it beneficial for bone formation in growing children and strengthening bone density to help prevent osteoporosis. Furthermore, it contains betacyanin pigment, flavonoids, and unsaturated fatty acids, which lower blood cholesterol levels and aid blood circulation. It is also rich in saponins, flavonoids, and Vitamin C, which prevent skin aging through antioxidant action and help create elastic and clear skin. Additionally, it helps regulate blood sugar levels, aids in insulin secretion from the pancreas, and supports diabetes and diabetic complications. Its abundant dietary fiber is known to improve the internal environment.

[0051] The auxiliary materials described above each have a unique active ingredient and color, and can be mixed separately to express these ingredients or colors.

[0052] The spring roll wrapper of the present invention, composed as described above, is difficult to make into a wrapper because the dough of the main ingredient, rice flour, does not form well. Therefore, it is preferable to knead the dough at a temperature of 10 to 30°C with purified water so that the rice flour can be finely ground and easily formed into a plate shape.

[0053] It is preferable to emulsify the above purified water with edible oil, and at this time, the ratio of purified water to edible oil is preferably 1 to 5 to 30 to 50 by weight.

[0054] Of course, wheat flour can be added to the spring roll wrapper composition of the present invention, but it is preferable not to add it if possible.

[0055] In addition, the spring roll wrapper of the present invention may further include 0.5 to 5.0 of the weight of the total composition of the spring roll wrapper described above, and it is preferable that this frying powder be applied to the surface facing the spring roll after the spring roll wrapper is made.

[0056] The method for manufacturing spring roll wrappers composed as described above is explained below.

[0057] The method for manufacturing a spring roll wrapper according to the present invention comprises: a first emulsification step of mixing edible oil and an emulsifier with purified water at 10°C to 30°C in a mixer to emulsify; a second emulsification step of adding water to the first emulsified emulsion and mixing by stirring; a dough step of adding rice flour, tapioca starch, corn flour, wheat flour, sugar, and salt to the liquid mixture emulsified in the second emulsification step and mixing by stirring for 10 to 40 minutes; an aging step of aging the dough mixed in the dough step at 1°C to 5°C for 30 to 120 minutes; and a spring roll wrapper forming step of forming the aged dough into a desired thickness and width by applying pressure.

[0058] The manufacturing process of the spring roll wrapper carried out through the above-described process consists of a composition binnyul as described in the composition description process above, so the composition ratio is not specifically explained.

[0059] The above first emulsification step is a step to ensure that purified water and edible oil are evenly mixed, and it is preferable that the ratio of water : edible oil : emulsifier be 10~15 : 1~5 : 0.3~1.0 by weight, and it is preferable to maintain the temperature of the purified water at 10℃~30℃.

[0060] When it is confirmed visually that the edible oil is evenly mixed in the mixture, a second emulsification step is performed. In this second emulsification step, 10 to 35% of purified water is added relative to the total weight of the mixture made in the first emulsification step, and then stirred so that the added purified water is evenly mixed into the first mixture.

[0061] The above dough step is a step of making dough by mixing rice flour and other ingredients, and after adding rice flour, tapioca starch, corn flour, wheat flour, sugar, and salt in the composition ratio as described above, stirring for 10 to 40 minutes so that the composition is thoroughly mixed.

[0062] At this time, it is desirable to maintain the temperature of the purified water at 10℃ to 30℃.

[0063] The dough, which has been sufficiently mixed, is aged through the above aging step.

[0064] The aging stage is a step to ensure that the ingredients of the dough are mixed thoroughly and that the dough becomes fine. As mentioned above, the dough can be sufficiently aged by maintaining the temperature at 1°C to 5°C and leaving it for as long as possible, but if the aging time exceeds 2 hours, it may lose its fineness, so it is desirable to proceed within this time.

[0065] The above molding step is a step of molding the dough into the shape of a spring roll wrapper, and a circular drum machine or a specially designed mold such as a square or circular one (hereinafter referred to as "molding machine") may be used, and the dough is molded to a desired thickness and area, while maintaining the surface temperature at 110℃ to 145℃ to prevent the spring roll wrapper from being deformed, torn, or broken.

[0066] To this end, it is desirable to maintain the temperature of the molding machine at the aforementioned 110℃ to 145℃.

[0067] In addition, at least one of beet extract, green tea powder, barley sprout powder, chlorella powder, molokhia powder, and prickly pear extract may be added during the dough step, and the proportion thereof is preferably about 2 to 5% of the total weight of the dough, and it is preferable to add each auxiliary ingredient separately to achieve various colors.

[0068] In addition, frying powder can be supplied further during the above molding step.

[0069] In other words, by sprinkling frying powder on the outer surface of the spring roll during the forming stage and then forming it so that the frying powder is coated on the surface of the spring roll, the frying powder can be fried during the frying process to produce a savory taste and a crispy texture.

[0070] It is desirable that the amount of frying powder be enough to cover about 40 to 80% of the surface of the spring roll wrapper.

[0071] This is because if the amount of frying powder is too small, it cannot provide the crispy texture and savory taste of the frying powder, and if it is too large, the unique taste and aroma of the spring roll wrapper may be lost due to the fried frying powder.

Claims

Claim 1 A spring roll wrapper made using rice flour, comprising rice flour, purified water, tapioca starch, corn powder, wheat flour, sugar, and salt, wherein the ratio of rice flour, purified water, tapioca starch, corn powder, sugar, and salt is 30~70 : 30~60 : 5~20 : 3~10 : 0.5~2.0 : 0.3~1.0 by weight, wherein the corn powder is made of glutinous corn, the spring roll wrapper further contains modified starch, and the spring roll wrapper further contains at least one of barley sprout powder and Chlorella powder, characterized in that beet extract, green tea powder, molokhia powder, and prickly pear extract are further added. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 A method for manufacturing a spring roll wrapper according to claim 1, comprising: a first emulsification step of mixing purified water at 10℃ to 30℃, edible oil, and an emulsifier in a mixer to form an emulsion; a second emulsification step of adding water to the first emulsified liquid and mixing by stirring; a dough step of adding Chlorella powder, barley sprout powder, rice flour, tapioca starch, glutinous corn powder, wheat flour, sugar, and salt to the liquid mixture emulsified in the second emulsification step and mixing by stirring for 10 to 40 minutes; and an aging step of aging the dough mixed in the dough step at 1℃ to 5℃ for 30 to 120 minutes. A method for manufacturing a spring roll wrapper using rice flour, comprising a spring roll wrapper molding step of pressuring the aged dough to form it into a desired thickness and width; wherein the spring roll wrapper further contains modified starch, and the dough step further includes beet extract, green tea powder, molokhia powder, and prickly pear extract. Claim 6 delete

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