KR20210036659A - A method for manufacturing a healthy castella using hemp and brown rice flour, and the same method thereof castella - Google Patents

Abstract

An object of the present invention is to provide a method for producing castella, which is beneficial to health by containing brown rice flour and margarine, and castella produced thereby. In a more detailed configuration of the present invention, brown rice flour and margarine, which have filtered foreign substances through a fine sieve, are mixed in a weight ratio of 10:1, and 450-480 parts by weight of sugar and 1-2 parts by weight of salt are whipped in the mixed brown rice flour and margarine mixture. After mixing well, mix 900-1200 parts by weight of whole egg including egg yolk and white prepared before kneading so that the powder is invisible to make the first mixed dough of brown rice flour, ground flour, and eggs, and at a refrigeration temperature of about 4-5℃. The first mixture dough manufacturing and cooling process to be cooled for 2-3 hours, and 7-9 parts by weight of baking powder (BP) and 25-40 parts by weight of an emulsifier are added to the cooled first mixture dough and mixed with a blender to form bubbles. The second mixed dough manufacturing process to keep well mixed, and liquid shorting 70-90 parts by weight to the second mixed dough with good foam, 70-90 parts by weight of orange juice, 100-130 parts by weight of milk, vanilla The third final mixed dough manufacturing process in which 1-2 parts by weight of oil is evenly mixed and paper is laid on a muffin cup, and 85%-90% of the volume of the muffin cup in the third final mixed dough is put on it, and then under the oven. It is intended to provide a method for producing castella containing hemp and brown rice flour, which is beneficial to health, comprising a castella baking process that is baked for 15 minutes in a high-temperature oven in the range of 150°C-190°C.
According to the above-described invention, it has an excellent effect of manufacturing a healthy food castella using brown rice flour with a lot of dietary fiber for hyperlipidemia and diabetic patients, and adult patients with diet control, and margarine, which is excellent for hypertension. In addition, brown rice flour is not suitable for bread dough because it has little gluten, so it is not suitable for bread dough. There was a difficult problem in manufacturing texture bread, but in order to compensate for this, freeze-dried and finely ground margarita rich in polysaccharide mucin (mucin) such as acetyl mannan, which has a milky white or yellowish brown color as an alkali ingredient, was used. By making it possible to make a sticky dough, it has an excellent effect of making castella dough with excellent soft texture and flavor.

Description

[A method for manufacturing a healthy castella using hemp and brown rice flour, and the same method thereof castella]

Castella is a confectionery made by mixing flour and sugar in a foamed egg. To explain this in more detail, it is in the form of a soft bread, and it is one of the traditional desserts (desserts) descended from the Spanish region where you can feel the texture, sweetness, and flavor of the softly chewy bread due to the formation of bubbles inside. Castella's ingredients include eggs, sugar, flour, salt, starch syrup, and honey, and the taste varies depending on the amount of ingredients and the baking method. In the conventional method of making castella, first mix sugar, starch syrup, and honey with egg yolk, stir well, foam the egg white separately, mix it with the first mixture, add flour, stir lightly, and then pour it into an oven pan and bake. And after a few minutes, take out the pan to remove the bubbles from the surface, cover it with an iron plate, put it back in the oven, and bake it for about 1 hour over 180℃ heat.

Flour is a common grain material used in the dough for castella. Recently, various grain flours such as corn flour, rice flour (brown rice flour), and sorghum flour have been used as health substitutes. Here, rice flour used instead of flour is not suitable as a bread dough material due to lack of gluten, but there is a trend that it is used as a substitute for flour by using gluten separately, or by adding rice flour or glutinous rice flour with high viscosity. In addition, brown rice flour is used as a bread material for people with adult diseases such as diabetes, but since the graininess of rice hull and fiber remain, many problems remain as a dough material for soft castella, and a lot of research is required to solve this.

Despite the recent increase in rice production in Korea, imports of foreign agricultural products are also increasing, leading to serious problems in rice consumption. In order to solve this situation, promotion of rice consumption is required nationally. Therefore, there is a trend of developing healthy foods using rice flour instead of flour that is consumed in large quantities as a conventional bread ingredient. So, first, we are developing alternative foods using rice flour for consumers who are allergic to flour food. Rice is rich in niacin, known as vitamin B3, and enzymes such as amylase, maltase, protease, lipase, and hydrogen peroxide are present, especially in brown rice. Compared to white rice, it is rich in lipid, protein, and fiber, so it is used in various foods as a health food ingredient. Among them, a lot of research has been conducted on ingredients such as bread dough and rice wine, such as makgeolli and traditional liquor, as the most used ingredients. In addition, in recent years, the number of patients with hyperlipidemia or diabetes is increasing, and a lot of attention is focused on brown rice as a health food material for them. In general, white rice (rice) lacks dietary fiber, fat, minerals, and nutrients of rice are concentrated in the seed, but since the seed is lost a lot during the grinding process, make bread, sweets, and castella made with only white rice ingredients. Doing so can lead to a nutritional imbalance. Moreover, as the palatability is diversified and advanced in accordance with the improvement of the consumer's dietary life, research on food ingredients such as various soups is in progress, as consumers' demands in terms of taste as well as nutrition are increasing.

In particular, as an example of food materials that are rich in nutrients that are insufficient in rice, Chinese yam, which contains abundant starch and excellent physiologically active substances in addition to glycoprotein, which is a mucous substance, is combined with rice to provide balanced nutrition. It is a suitable ingredient. Hemp, which is well compatible with brown rice powder, which is the main material of the castella of the present invention, is a vine perennial plant of the monocotyledonous plant Liliaceae hemp family. In general, hemp (scientific name: Dioscorea batatas ) is a perennial vine plant belonging to the hemp family and is widely distributed in subtropical regions and is called sanyak, calligraphy, gamseo, white paper, hongseo, sanseo, and tozer. According to records, it was cultivated in China from around the 3rd century BC, and spread to Korea and Japan. In Korea, the story of Dongma was recorded in the Three Kingdoms, so it has been used as a medicinal herb and edible for a long time. Since ancient times, the roots of hemp are beneficial to lungs and spleen as well as oral food, so they have nourishment and tonic, branch, jigal, suit, Jinhae, expectorant, diuretic, detoxifying effects, and improve nutrition and digestion, and improve immune function by mucin. It is known to be effective in strengthening, neuralgia, rheumatism improvement, and maintenance of brain function, and it is an alkaline food that contains a large amount of milky white or yellowish-brown sticky viscous substances.These viscous substances are water-soluble acetyl mannan. Polysaccharides such as these are mostly, and a small amount of glucose and fructose, proteins and minerals, and vitamins are also included. Hemp contains 74 to 76% moisture, 15 to 20% starch, 1 to 1.5% protein, less than 1% lipid, less than 1.25% ash, 0.1 to 0.4% nitrogen, viscopolysaccharides, vitamins, minerals, and various other physiologically active substances. I'm doing it. Starch, which accounts for the largest amount of hemp, is usually 19.5%, which is higher in content than sweet potato starch 10.6%, taro starch 10.3%, arrowroot starch 16%, and the gelatinization initiation temperature is usually 53~70℃ . It is known to be easy to digest and absorb because it has a characteristic that it is lower than or similar to that of which it is easily gelatinized and increases viscosity. In addition, it contains medicinal ingredients such as cholin, saponin, mucin, araginine, yonogenin, kryptogenin, and diosgenin. Efficacy such as cholesterol-lowering effect, antioxidant effect, anti-diabetes, anti-colorectal cancer effect, and anti-mutagenic activity has been revealed, and its consumption as a health food is increasing.

As described above, wheat flour is absolutely used when making conventional castella dough. In other words, flour has very fine particles and is rich in gluten in the flour component, so it is possible to make sticky dough due to its viscosity, so it is commonly used as a dough material for bread. Recently, rice flour has been used instead as a substitute for those who are allergic to gluten in flour and for those who enjoy bread as a healthy diet. Has become. However, since rice flour does not contain gluten, it is not easy to make sticky dough. Therefore, rice flour is generally used by gelatinizing at high temperatures or by grinding wet rice flour that has been immersed in water for a long time and replacing it with a dough material. In addition, research to manufacture bread using brown rice powder instead of white rice powder for healthy food is being conducted, but the problem of gluten-free forming a sticky dough and grainy powder such as rice husk remain in the brown rice component, resulting in a soft texture such as castella. There are many problems with the manufacture of the required bread.

In the prior art, 1) fine powder aptitude particle size is in the range of 20-80㎛ and the moisture containing fine powder is within 4-8%, and various subsidiary materials are mixed with the composition consisting of fine powder (rice flour) produced by airflow pulverization as the main material. Thus, the invention of producing castella by adding 0.1-1.0% of enzymes such as amylase to prevent curing of castella, passing through the process of manufacturing dough and the process of encapsulating and firing the dough. There was (Korean Patent Publication No. 10-2004-0094918, title of invention: Castella using fine grain flour and its manufacturing method).

2) In addition, in the case of the manufacturing method of yakwa using hemp as a food ingredient (Korean Patent Publication No. 10-2013-0074818), based on 100 parts by weight of wheat flour, 10 to 20 parts by weight of powder, 0.1 to 0.3 parts by weight of salt, and 0.1 of cinnamon powder ~0.3 parts by weight of coffee powder, 0.5 to 1.5 parts by weight of coffee powder, and 1 to 3 parts by weight of peanut powder are added and mixed, and then 1 to 3 parts by weight of sesame oil and 4 to 8 parts by weight of edible oil are added and mixed so that they are evenly mixed to prepare medicines and ingredients. After adding syrup to the medicine and kneading it, the invention relates to the invention of a method for producing a matured yakgwa that is uniformly kneaded to a height of 2 cm using a rolling pin so that it is spread out. Rather than using the ingredient characteristics of hemp, it is based on the health ingredients of hemp. There was a case of manufacturing Yakgwa.

However, unlike the prior art as described above, brown rice flour, which is the main material of the present invention, has several technical problems as a castella dough material, although it is selected and used as a healthy bread material. Therefore, in the present invention, in order to compensate for this technical problem, it is rich in polysaccharide mucus such as acetyl mannan, which has a milky white or yellowish brown color as an alkaline component, and not only supplements health components in harmony with the health components of grain materials, but also castella. To solve the technical problem of the conventional castella dough using brown rice flour by using margarita that doubles the soft texture of the castella dough.

1. Korean Patent Publication No. 10-2004-0094918, Title of Invention: Castella using fine grain flour and its manufacturing method 2. Korean Patent Publication No. 10-2013-0074818), Title of Invention: Method for manufacturing yakwa using hemp

The present invention has been devised to solve the above problems, and it is intended to provide a method for producing castella that is beneficial to health by containing brown rice flour and margarine, and castella produced thereby. In detail, it is freeze-dried and finely ground, rich in polysaccharide mucin (mucin), such as acetyl mannan, which has a milky white or yellowish brown color as an alkali ingredient in the coarse brown rice flour that is difficult to sticky and hard to gelatinize because it has almost no gluten. One flake (1) Mixing the brown rice flour and margarine from which foreign matter has been filtered through a fine sieve in a weight ratio of 10: 1, and the mixed brown rice flour and margarine mixture with 450-480 weight of sugar After mixing 1 to 2 parts by weight of part and salt with a whipper, mix 900-1200 parts by weight of whole egg including egg yolk and white prepared before kneading so that no powder is visible) to prepare the first mixed dough for brown rice flour, flour, and eggs. The first mixture dough manufacturing and cooling process of cooling for 2-3 hours at a refrigeration temperature of 4℃-5℃; (2) a second mixing dough manufacturing process in which 7-9 parts by weight of baking powder (BP) and 25-40 parts by weight of an emulsifier are added to the cooled first mixture dough and mixed with a blender to maintain foam; (3) The third mixture of liquid shorting 70-90 parts by weight, orange juice 70-90 parts by weight, milk 100-130 parts by weight, and 1-2 parts by weight of vanilla oil evenly in the second mixed dough with good foam. Tea final mixed dough manufacturing process; And (4) After spreading paper on the muffin cup and putting 85%-90% of the volume of the muffin cup in the third final mixed dough thereon, the range of 150 ℃ below the oven-190 ℃ above the oven It is intended to provide a technical feature of producing castella containing hemp and brown rice powder, which is beneficial to health, comprising: a castella baking process that is baked in a high-temperature oven for 15 minutes.

In addition, the brown rice powder is 250-in order to manufacture castella that does not reduce the softness of the texture without losing the flavor of the taste in consideration of the problem that the brown rice powder contains rough hull powder and rice bran. There is a technical feature of using very finely ground brown rice flour with about 350 mesh, preferably 300 mesh.

In addition, the castella of the present invention reduced white sugar as much as possible for adult patients such as hyperlipidemia or diet-considered diet adjusters, and used brown sugar or alternative materials with orange juice, and did not use solid butter to reduce fat content. By using healthy ingredients such as liquid shorting or vanilla oil, we intend to provide the technical characteristics of manufacturing castella as a substitute for healthy snacks.

In addition, in the process sequence of the present invention, the brown rice flour and the magar are sieved and mixed at a weight ratio of 10:1 2 hours before the production of castella, and sugar is added thereto. Add salt and mix the powder and sugar well with a whipper. Add the prepared egg to the well-mixed powder and sugar, and mix well with a whipper until no powder is visible. It has a technical feature of manufacturing castella by cooling the dough of the mixture for about 2 hours or more while maintaining a refrigeration temperature of about 4℃-5℃ for a well-made mixture. This process produced egg-kneaded brown rice flour and margarine mixture dough allows the brown rice flour and margarine mixture to absorb the moisture contained in the egg, so that a lot of moisture penetrates into the grains of the brown rice flour, causing swelling in the dough well and kneading the dough. Or, when kneading is mixed, the amount of air intake is increased, the texture of the food is softened, and the gelatinization phenomenon is good, thereby having a technical effect of manufacturing the castella, which is rich in soft texture and volume.

The present invention for achieving the above object is, (1) mixing the brown rice flour and margarita by filtering foreign substances through a fine sieve in a weight ratio of 10:1, and 450-480 parts by weight of sugar in the mixed brown rice flour and margarine mixture, and After mixing 1-2 parts by weight of salt with a whipper, 900-1200 parts by weight of whole eggs including egg yolk and white prepared before kneading are well mixed so that no powder is visible to prepare the first mixed dough of brown rice flour, ground flour and eggs at 4℃- The first mixture dough manufacturing and cooling process of cooling for 2-3 hours at a refrigeration temperature of about 5°C; (2) a second mixing dough manufacturing process in which 7-9 parts by weight of baking powder (BP) and 25-40 parts by weight of an emulsifier are added to the cooled first mixture dough and mixed with a blender to maintain foam; (3) The third mixture of liquid shorting 70-90 parts by weight, orange juice 70-90 parts by weight, milk 100-130 parts by weight, and 1-2 parts by weight of vanilla oil evenly in the second mixed dough with good foam. Tea final mixed dough manufacturing process; And (4) After spreading paper on a muffin cup and putting 85%-90% of the volume of the muffin cup in the third final mixed dough thereon, in a high-temperature oven in the range of 150° C.-190° C. It is intended to provide the production of castella containing hemp and brown rice flour, which are beneficial to health, comprising: a 15-minute castella baking process.

In addition, in another configuration of the present invention, 250-350 mesh is suitable for the brown rice (rice) powder, but most preferably 300 mesh, and 250-350 mesh is suitable for the vacuum freeze-dried ground crushed powder, but most preferably It is intended to provide a method for producing castella that is beneficial to health by containing margarita and brown rice flour, which are characterized by being composed of 300 mesh.

In addition, another configuration of the present invention is to provide a castella that is beneficial to health by containing hemp and brown rice prepared by the above manufacturing method.

According to the present invention, first, it has an excellent effect of manufacturing a healthy food castella using brown rice flour with a lot of dietary fiber for hyperlipidemia and diabetes patients, and adult patients with diet control, and margarine excellent for hypertension. In addition, brown rice flour is not suitable for bread dough because it has little gluten, so it is not suitable for bread dough. Even if bread dough is made using gluten, among the brown rice flour with a lot of dietary fiber, it is soft with hardy ingredients such as rice bran or bran powder. There was a difficult problem in manufacturing texture bread, but in order to compensate for this, freeze-dried and finely ground margarita rich in polysaccharide mucin (mucin) such as acetyl mannan, which has a milky white or yellowish brown color as an alkali ingredient, was used. By making it possible to make a sticky dough, it has an excellent effect of making castella dough with excellent soft texture and flavor. In addition, for the texture and flavor of the bread, brown rice flour was immersed in water for a long time to hydrate and finely crushed about 300 mesh.In addition, to provide the texture and flavor of the bread and healthy balanced nutrients, add as many eggs as possible and add sugar. It has replaced white sugar such as orange juice while minimizing it, and provides a healthy castella that minimizes fat by substituting solid butter fat, so it has a good effect on patients with adult diseases.

In addition, in the process sequence of the present invention, the brown rice flour and margarine are first mixed in a weight ratio of 10:1 before making the castella dough, sugar and salt are added and mixed well with a whipper, and then an egg is added and kneaded. It has a technical feature of manufacturing castella by cooling the mixture dough while maintaining a refrigeration temperature of about 4-5° C. for about 2 to 3 hours. In this process-manufactured egg-kneaded brown rice powder and blended dough, the mixture of brown rice powder and margarine absorbs the moisture contained in the egg, so that a lot of moisture penetrates into the grains of the brown rice powder, causing a swelling phenomenon in the hemp and brown rice powder. When kneading dough or mixing dough, the amount of air intake is increased, the texture of the food is softened, and the gelatinization phenomenon is good, so that the castella has a technical effect that has a soft texture and rich volume.

1 is a schematic diagram of a method for manufacturing the present invention.
2 is a photograph of a castella manufactured according to an embodiment of the present invention.

The present invention relates to a castella that is beneficial to health by containing hemp and brown rice powder using hydrated and finely ground brown rice powder and vacuum freeze-dried and pulverized fine ground powder, and a method for manufacturing the same. Let me explain.

Prior to this, terms or words used in the present specification and claims should not be construed as limited to their usual or dictionary meanings, and the inventors appropriately explain the concept of terms in order to explain their own invention in the best way. Based on the principle that it can be defined, it should be interpreted as a meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical spirit of the present invention. It should be understood that there may be various equivalents and variations.

The present invention for achieving the above object,

(1) Mix the brown rice flour and margarita, which have filtered foreign substances through a fine sieve, at a weight ratio of 10:1, and mix 450-480 parts by weight of sugar and 1-2 parts by weight of salt to the mixed brown rice flour and margarine mixture with a whipper. After, mix 900-1200 parts by weight of whole egg including egg yolk and white prepared before kneading so that no powder is visible to prepare the first mixed dough for brown rice flour, maru and egg, and refrigerate at 4℃-5℃ for 2-3 hours. The first mixture dough manufacturing and cooling process to cool;

(2) a second mixing dough manufacturing process in which 7-9 parts by weight of baking powder (BP) and 25-40 parts by weight of an emulsifier are added to the cooled first mixture dough and mixed with a blender to maintain foam;

(3) The third mixture of liquid shorting 70-90 parts by weight, orange juice 70-90 parts by weight, milk 100-130 parts by weight, and 1-2 parts by weight of vanilla oil evenly in the second mixed dough with good foam. Tea final mixed dough manufacturing process; And

(4) After spreading paper on a muffin cup, put 85%-90% of the volume of the muffin cup out of the third final mixed dough on it, and then bake Castella for 15 minutes in a high-temperature oven in the range of 150℃ to 190℃ below the oven. It is intended to provide a method for producing castella containing hemp and brown rice flour, which are beneficial to health, comprising: a process.

Among the brown rice flour and the margaret used in the manufacturing process of the embodiment related to the present invention, fine powder of 250-350 mesh is used, and the margare is vacuum-freeze and dried, and then pulverized into 250-350 mesh, Most preferably, 300 mesh is used for the brown rice flour and the ground flakes, and in order to use the pulverized powder in the actual castella dough, shake it well with a fine sieve (preparation step before dough: s10). The reason for lowering it into a fine sieve is to remove foreign substances from the hemp and brown rice flour, and another reason is to induce air mixing between the powder and the powder. In this way, 385.0 parts by weight of sifted brown rice flour and 38.5 parts by weight of margarine, that is, 1000 g of whole eggs containing egg white and yolk prepared in advance in a 10:1 weight ratio, are mixed. While mixing eggs used in the prior art, other ingredients such as flour and all other ingredients are mixed at once to make castella dough.In the case of the present invention, unlike the prior art, it was first sifted through a fine sifted brown rice flour and margarita mixture. As in the configuration of the present invention, 1000g of whole eggs (hereinafter referred to as'eggs') containing egg whites and yolks prepared in advance are mixed slowly and well to prevent a lump/aggregation phenomenon between the brown rice flour and ground flour mixture and the eggs.

In addition, before preparing the castella dough in the process sequence of the present invention, first 1000g of whole eggs containing egg white and yolk (preparation step before kneading: s10), 400.0 parts by weight of brown rice flour and 40.0 parts by weight of margarita, weight ratio 10:1 Mix and mix 460.0 parts by weight of sugar (preferably brown sugar) and 2.0 parts by weight of salt, mix well with a whipper, add the prepared egg, and mix well. It has a technical feature of manufacturing castella as a process of cooling the above mixture dough for about 2 hours or more while maintaining the refrigeration temperature (first mixture dough preparation and cooling process: s20). This process-made egg-kneaded brown rice flour and margarine mixed dough allows the brown rice flour and margarine mixture to absorb the moisture contained in the egg, so that a lot of moisture penetrates into the grains of the brown rice flour, causing swelling in the dough and kneading the dough. Or, when mixing the dough, the amount of air intake is increased, and the texture of the food is softened and the gelatinization phenomenon is good, so that the castella, which is rich in soft texture and volume, has a technical effect.

In addition, as a conventional technique, when castella is formed in an oven at a high temperature in the range of 150℃ to 190℃, the upper surface of the castella is cracked and pores are opened. There is a problem with the formation of heavy castella because the chewing sensation) appears and the volume is not rich. However, since the composition of the present invention, that is, high heat sensation dough at room temperature, has a lot of influence on air intake, in the case of producing castella with coarse rice flour such as brown rice flour rather than viscous and soft flour, a mixture of brown rice flour and ground ground flour is used. While maintaining a refrigeration temperature of about ℃-5℃, the mixture of brown rice flour and magar powder absorbs the moisture contained in the egg through the process of cooling the dough for more than 2 hours, so that a lot of moisture penetrates into the grains of the brown rice flour. It has the advantage of producing castella, which swells well inside and increases air intake when kneading or mixing dough, resulting in a soft texture and rich volume.

And in the conventional castella production, it is common to knead flour and egg dough, and emulsifier, butter, shortring, or oil at once, but in the present invention, the refrigeration temperature of about 4℃-5℃ is After cooling the above mixture for about 2 to 3 hours while maintaining, add 8.0 parts by weight of baking powder (BP) and 30.0 parts by weight of emulsifier sequentially and mix with a blender to 90-95% in 3 stages, and then mix and mix about 5-10%. Has a second mixing dough manufacturing process that keeps the foam well mixed by mixing at a two-stage medium speed (second mixing dough manufacturing process: s30). In the mixing method of the present invention, 90 to 95% of the dough is first mixed in three stages, and then the remaining 5 to 10% is mixed in two stages sequentially. The reason is that when 100% mixing is performed only at high speed in three stages, the pores of the dough become rough and the pores become irregular. Therefore, if you mix at high speed in 3 stages first and then mix at medium speed in 2 stages in sequence, the pores in the dough become uniform and well stabilized, so even if liquid substances or other ingredients are added to the dough, it is well stabilized, so the bubbles do not disappear for a long time. There is an advantage to maintain.

In addition, in the present invention, 80.0 parts by weight of liquid shorting, 80.0 parts by weight of orange juice, 120.0 parts by weight of milk, and 2.0 parts by weight of vanilla oil are mixed evenly to complete the final dough of Castella. Here, liquid shortening and natural sugar components, especially orange juice and milk that increase the soft flavor, are added and mixed well, then machine-mixed at medium speed in two stages, and then gently mixed by hand again to complete the final dough of Castella. (3rd final mixed dough manufacturing process: s40). Remove a certain amount from the entire final dough of Castella and place a parchment paper cup on a baking silver foil cup, and adjust the amount of the peeled dough to 85-90% of the volume of the cup and put it in an oven at 190℃ and lower it. Bake at 150℃ for about 15 minutes. In the 15-minute baking process, after baking for 11 minutes, turn the pan back and forth so that the temperature can be transmitted evenly to bake the castella (Castella baking process: s50, see Fig. 2).

The above description has outlined somewhat broadly the features and technical advantages of the present invention so that the claims of the invention to be described later can be better understood. Additional features and advantages constituting the claims of the present invention will be described in detail below. It should be appreciated by those skilled in the art that the disclosed concepts and specific embodiments of the present invention can be used immediately as a basis for designing or modifying other structures for carrying out similar purposes to the present invention. In addition, as a basis for modifying or designing the concept and embodiment of the invention disclosed in the present invention to another structure in order to perform the same object of the present invention, such a modified or changed equivalent structure by those skilled in the art is patented. Various changes, substitutions, and changes may be made without departing from the spirit or scope of the invention described in the claims.

Claims (4)

(1) Mix the brown rice flour and margarita, which have filtered foreign substances through a fine sieve, at a weight ratio of 10:1, and mix 450-480 parts by weight of sugar and 1-2 parts by weight of salt to the mixed brown rice flour and margarine mixture with a whipper. Then, mix 900-1200 parts by weight of whole eggs including egg yolk and white prepared before kneading so that the powder is invisible to make the first mixed dough for brown rice flour, crushed rice and eggs, and then for 2-3 hours at a refrigeration temperature of about 4-5℃. The first mixture dough manufacturing and cooling process to cool;
(2) a second mixing dough manufacturing process in which 7-9 parts by weight of baking powder (BP) and 25-40 parts by weight of an emulsifier are added to the cooled first mixture dough and mixed with a blender to maintain foam;
(3) The third mixture of liquid shorting 70-90 parts by weight, orange juice 70-90 parts by weight, milk 100-130 parts by weight, and 1-2 parts by weight of vanilla oil evenly in the second mixed dough with good foam. Tea final mixed dough manufacturing process; And
(4) After spreading paper on a muffin cup and putting 85-90% of the volume of the muffin cup out of the third final mixed dough thereon, a high-temperature oven in the range of 150°C below the oven to 190°C above the oven. Castella baking process, which is baked for 15 minutes in a method for producing castella containing hemp and brown rice powder, which are beneficial to health, comprising: a.
The method of claim 1,
The brown rice powder is 250-350 mesh, and the vacuum freeze-dried crushed flakes are made of 250-350 mesh.
The method of claim 3,
The method of mixing in the above (2) process is to prepare a second mixing dough that mixes by mechanical mixing up to 90-95% in 3 stages, and then mixes 5-10% to keep the foam well in the middle speed of 2 stages, The method of mixing in step (3) is a method for producing castella containing hemp and brown rice powder, which is beneficial to health, characterized in that the method of mixing in two stages is mechanically mixed and then stopped and then mixed evenly by hand to prepare a third final mixed dough.
Castella containing hemp and brown rice powder, which are beneficial to health, produced by the manufacturing method of claim 1 or 2.

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