KR100425772B1 - A prepared mix using rice powder as a main ingredient - Google Patents

Abstract

PURPOSE: A premix composition using rice flour, gluten, dextrin, a dextrin analogue, xanthan gum or the like is provided. It has improved miscibility with gluten and excellent recovery rate of damaged portion of starch caused by grinding and can be used as raw material for making good quality bread or noodles when mixed with hard wheat flour, phosphate, yeast, egg yolk, shortening or water. CONSTITUTION: The premix composition contains 70 to 100 parts by weight of rice flour, 13 to 20 parts by weight of gluten, 5 to 15 parts by weight of dextrin or a dextrin analogue, 0.1 to 0.5 parts by weight of xanthan gum, 5 to 10 parts by weight of sugar, 1 to 3 parts by weight of salt, 2 to 4 parts by weight of nonfat dry milk, 0.01 to 30 parts by weight of hard wheat flour, 0.1 to 0.5 parts by weight of phosphate and 3 to 4 parts by weight of yeast. The rice flour is prepared by immersing rice in a solution containing 0.035 to 0.085% by weight of a cell-membrane degrading enzyme, 0.005 to 0.01% by weight of protease, 0.1 to 0.5% by weight of phosphate and 0.1 to 0.3% by weight of dextrin.

Description

A prepared mix using rice powder as a main ingredient}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice flour premix composition, and more particularly, to a rice flour premix composition for bakery and noodle making, comprising rice flour, which has improved miscibility with gluten and improved recovery of damage to starch due to grinding.

In general, the main ingredients used in baking, noodle, and confectionery are flours such as strong and powerful flour, which depend on imports of a large amount of flour due to the lack of wheat production. As a way to make use of extra rice as a way to expand the consumption of rice, the consumption of rice is changed to instant food, hamburger, bread, etc. There is a growing interest in anger.

Conventionally, rice has been used as a daily food by making grains from grains, and powdered powdered rice cakes were used as separate foods during festivals and sacrifices. For rice, sugars (carbohydrates), proteins, lipids, minerals, Many nutrients, including vitamins.

Carbohydrates in rice are the main components of starch, which account for 70-75% of the total carbohydrate content. Sugar, fructose and glucose are also included. In addition, the rice contains less protein content of prolamins such as gliadine and glutenin in wheat, but instead of glutinins such as orygenenin. Protein is the main ingredient, and also contains albumin (globulin) and albumin (albumin).

As a conventional technique for manufacturing rice flour to use rice flour as a substitute for flour, a method of milling hydrolyzed rice by immersion or the like (Japanese Patent Laid-Open No. 4-063555), drying and pulverizing enzymatically treated rice and then dextrin treatment Immersed rice in organic acid solution such as fine powder (Japanese Patent Laid-Open Publication No. 5-068468), citrate, lactate, malic acid salt, acetate, etc. Processed foods (Japanese Patent Laid-Open No. 2000-175636) and the like are disclosed, and rice bread (Korean Laid-Open Patent No. 1999-0070465) prepared by adding gum, fat and active gluten as a substitute for gluten to rice flour is disclosed. have.

However, in the conventional technology as described above, there is a limit in the miscibility between rice flour and gluten and the complete recovery of starch damage caused by crushing the rice. Therefore, it is difficult to completely replace wheat flour, and the state of raw rice is poor. Unused rice, rice broken during storage, trash rice, etc. are severely damaged by starch particles, so when used as a raw material for baking and noodle making, there is a disadvantage that it is difficult to obtain the desired physical properties or taste.

In particular, gluterin-like proteins such as orygenin, which is a dominant protein in rice flour, have a disadvantage in that they do not form a network of dough, such as wheat gluten.

In addition, for baking or making noodle, it is cumbersome to make the main ingredients and subsidiary materials for each use, and there is a limit of storage for storing and using the extra dough so that a small amount of dough can be made immediately. There is a need for a premix composition.

Therefore, the present inventors continue to research to solve the problems of the prior art as a main ingredient, rice flour as a main ingredient and mixed with a subsidiary material such as gluten, dextrin, xanthan gum, salt, sugar, etc., simple and convenient rice flour for baking and noodle making. The present invention was completed by finding that premix compositions can be prepared.

Accordingly, it is an object of the present invention to provide a rice flour premix composition for baking and noodle making the main ingredient of rice flour which has improved miscibility with gluten and improves the recovery rate of the damaged part of starch due to grinding.

The present invention provides a gluten 13-20 parts by weight, 5-15 parts by weight of dextrin or dextrin analogues, 0.1-0.5 parts by weight of xanthan gum, sugar 5-10 by weight of 70-100 parts by weight as a means for achieving the above object Provided is a bakery and rice flour premix composition containing 1 part by weight, 1-3 parts by weight of salt and 2-4 parts by weight of skim milk powder.

The rice flour premix composition according to the present invention preferably further comprises 0.1-0.5 parts by weight of phosphate relative to 70-100 parts by weight of rice flour in the composition, since the phosphate acts as a bicarbonate in water to generate carbonic acid gas, so as an acidic foaming agent. This is because calcium phosphate can be used as a calcium fortifying agent or the like. As the phosphate which can be used in the present invention, sodium phosphate monobasic, sodium phosphate dibasic, sodium phosphate such as sodium triphosphate and calcium phosphate such as monobasic calcium phosphate, dibasic calcium phosphate, tricalcium phosphate and the like are preferable. .

Rice flour premix composition according to the present invention can be used for baking, noodle and other edible, for use in baking may be further included 3-4 parts by weight of yeast per 70-100 parts by weight of rice flour.

In addition, the rice flour premix composition according to the present invention may further comprise 10-30 parts by weight of a strong component with respect to 70-100 parts by weight of rice powder, egg yolk, shortening and water may be used during baking or manufacturing dough for noodle making. .

The rice flour used as the main material of the premix composition according to the present invention may be used as a conventional rice flour, but processed rice flour for the complete recovery of the starch damage caused by rice grinding and miscibility problems and milling of rice It is desirable to.

In other words, the washed rice is immersed in a solution containing cell membrane enzymes, intercellular enzymes, proteases and dextrins or dextrin analogs, the primary dextrin by the cell membrane and protein degradation process and wet method After the coating process, it is dried and pulverized, and then the rice produced through the secondary dextrin coating process by a dry method is used.

The cell membrane enzyme used in the present invention acts to hydrolyze or soften the cell membrane surrounding the rice, and is mainly composed of hemielluase, pectinase and pectinesterase. One or two or more selected from the group is used within the range of 0.05% by weight of the rice. In addition, protease breaks down gluten-like proteins, such as orygenin, which makes up the protein of rice, and makes it easier to form the network structure of rice flour dough, mainly derived from bacteria or fungi. It is preferable to use one or two or more selected from proteases within the range of 0.005 to 0.01% by weight of the rice. Most of these cell membraneases and proteases are derived from microorganisms, animals and plants, but the most widely used ones are those that are supplied worldwide because of the commercialization of enzymes derived from inexpensive bacteria or fungi (AMANO, Purchase and use products from NAGANO, NOVO, and GENENCOR.

In addition, the immersion solution of the rice used in the above process is 0.035-0.085% of cell membrane enzyme, 0.005-0.01% of protease 0.00-0.01%, citrate 0.1-0.5%, sodium polyphosphate 0.1-0.2% and dextrin 0.1-0.3% It is preferable to use a solution containing.

Sodium citrate helps the enzyme reaction, and phosphate is a buffering effect to stabilize the pH to improve the action of enzymes such as pectinase, so that the efficient enzyme decomposition effect can be obtained, the present invention Preferred phosphates that can be used for are sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, potassium monophosphate and sodium ultrameth phosphate.

In addition, the dextrin analogue used in the above process is preferably amylodextrin, octenyl succinic acid amylodextrin or maltodextrin. Solubility and mixing with other molecules facilitate the use of fat substitutes, and when added to food, it has functions such as emulsification, stability, trapping ability, foaming ability as well as viscosity increase and thickening. In addition, hydrolyzed maltodextrin is colorless, tasteless, and odorless, and exhibits physiological effects such as water-soluble dietary fiber when ingested, and is attracting attention as a food additive for various uses, and octenyl succinate amylodextrin has a property including hydrophobic functional groups. have.

Hot-air dried rice, which has undergone cell membrane and proteolysis and primary dextrin coating, is coarsely pulverized with a roller mill and finely pulverized with an air flow crusher to prepare rice flour. In addition, the processability and quality are not only reduced, but also the absorbency is increased, so that the miscibility with gluten required for forming the network structure during dough production for baking, noodle making, etc. is lowered.

Therefore, the rice powder used in the present invention is sprayed after spraying dextrin or its analog heated to 60-70 ° C. to dextrin coated and pulverized rice powder in the process of immersing the rice in the enzyme solution containing dextrin Instant hot air drying, followed by secondary dextrin coating, allows for complete recovery of the damaged starch.

The gluten used in the present invention is a powdered active gluten obtained by separating from wheat flour, and the reason for using it is that a general rice flour bread has only a low blending ratio of 0% to 30-40%. On the other hand, to supplement it, you need to add active gluten, because if you don't add active gluten, the bread doesn't swell well and you can't make a delicious bread.

As for the flavor, the original rice flour becomes a bread with a very light taste, so as mentioned above, gluten should be added to improve the secondary taste. The active gluten used in the present invention is 75% or more crude protein and water. It is preferable to use 10% or less of ash, 1.0% or less of heavy metal, 20 ppm or less of heavy metal, 2 ppm or less of arsenic, 3,000 normal bacteria / g or less, and coliform group negative product.

As the dextrin analogue added as a constituent of the submixture of the premix composition according to the present invention, amylodextrin, octenyl succinic amylodextrin or maltodextrin may be used, which is obtained by hydrolyzing purified raw starch. Highly purified starch hydrolyzate, after complete purification, has the following characteristics: appearance is white or pale yellow powder with slightly sweet flavor but no odor, less than 5.0% water, 16-19 DE, less than 0.15 coloration, less than 0.1 turbidity, less than 0.1% ash, pH 4.0-5.5, less than 5ppm heavy metals, less than 1ppm arsenic, less than 300ppm / g general bacteria, negative E. coli It is preferable to use one.

Dextrin has a shortage of fermentation time due to the manufacturing method of rice bread and the lack of maturation of dough so that the curing (aging) is fast, so dextrin can be used to delay curing. In addition, since dextrin is low in sweetness even when added in large quantities, rice bread can contribute to the improvement of flavor by imparting overall sweetness to rice. On the other hand, yeast fermentation tends to suppress fermentation due to problems such as penetration pressure, so it is not necessary to add a large amount, but baking the bread well improves shape retention.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples, but the present invention is not limited to these Examples.

<Example 1>

Washed rice with water, 0.05% hemicellulase (Novosa), 0.01% pectinase (Novosa), 0.005% protease (Amanosa), 0.3% sodium citrate (subject to water) Product) and 0.1% dextrin (manufactured by Matsutani Co., Ltd.) at 25 ° C. for 12 hours, dehydrated, coarsely pulverized with a roll mill, and finely pulverized with an air mill, and passed through a 200-mesh sieve. I was.

Dextrin-coated rice flour was prepared by spraying dextrin heated at 70 ° C. for 10 minutes on a rice flour passed through a sieve, and then dehydrating with a spray dryer.

18 parts by weight of gluten (Matsudani Co., Ltd.), 10 parts by weight of maltodextrin (Matsudani Co.), 0.3 parts by weight of xanthan gum (manufactured by MSC Co., Ltd.), and sugar (Cheil Sugar) Product) 7 parts by weight, salt (target product) 2 parts by weight, skim milk powder (Seoul milk products) 3 parts by weight, active yeast (OTTOGI products) 3.5 parts by weight and dibasic sodium phosphate (Wido Chemical) 0.2 parts by weight To prepare a rice flour premix composition by mixing in a conventional manner.

<Example 2>

Washed rice was washed with 0.05% hemicellulose, 0.01% pectinase, 0.005% pectin esterase from Novo, 0.005% protease, 0.3% sodium citrate and 0.05% The solution containing amylodextrin was immersed at 28 ° C. for 11 hours, dehydrated, coarsely pulverized with a roll mill, and again pulverized with an air pulverizer, and passed through a 200-mesh sieve.

Dextrin-coated rice flour was prepared by spraying dextrin heated at 65 ° C. for 15 minutes on a rice flour passed through a sieve, and then hot-air drying with a spray dryer.

16 parts by weight of gluten, 10 parts by weight of maltodextrin, 0.3 parts by weight of xanthan gum, 9 parts by weight of sugar, 2 parts by weight of salt, 3 parts by weight of skim milk powder, 3 parts by weight of active yeast And a subsidiary material consisting of 0.1 parts by weight of dibasic sodium phosphate were mixed in a conventional manner to prepare a rice flour premix composition.

<Example 3>

The washed rice was immersed in a solution containing 0.05% hemicellulose, 0.01% pectinase, 0.005% protease 0.3% sodium citrate and 0.05% amylodextrin to water at 25 ° C. for 10 hours. Then, dewatered, coarsely pulverized with a roll mill, and again pulverized with an air stream crusher, passed through a 200-mesh sieve.

Dextrin-coated rice flour was prepared by spraying dextrin heated at 65 ° C. for 15 minutes on a rice flour passed through a sieve, and then hot-air drying with a spray dryer.

30 parts by weight of strong flour, 13 parts by weight of gluten, 8 parts by weight of dextrin, 0.3 parts by weight of xanthan gum, 7 parts by weight of sugar, 2 parts by weight of salt, 3 parts by weight of skim milk powder, based on the prepared rice powder and 70 parts by weight of rice powder, A rice flour premix composition was prepared by mixing subsidiary materials consisting of 6 parts by weight of active yeast and 0.2 parts by weight of dibasic sodium phosphate in a conventional manner.

<Example 4>

Washed rice is a solution containing 0.05% hemicellulose, 0.01% pectinase, 0.005% protease, 0.3% sodium citrate, 0.2 parts by weight of 0.1% sodium polyphosphate and 0.2% dextrin to water. After dipping for 25 hours at 25 DEG C, dehydration was carried out to coarsely pulverize with a roll mill, and again pulverized with an air stream crusher to pass a 200-mesh sieve.

Dextrin-coated rice flour was prepared by spraying dextrin heated at 70 ° C. for 10 minutes on a rice flour passed through a sieve, and then hot-air drying with a spray dryer.

18 parts by weight of gluten, 10 parts by weight of maltodextrin (manufactured by Matsdani), 0.3 parts by weight of xanthan gum, 7 parts by weight of sugar, 2 parts by weight of salt, 3 parts by weight of skim milk powder And subsidiary material consisting of 3.5 parts by weight of active yeast was mixed in a conventional manner to prepare a rice flour premix composition.

Example 5

The washed rice was immersed in a solution containing 0.05% hemicellulose, 0.01% pectinase, 0.005% protease, 0.3% sodium citrate and 0.3% dextrin with water to 30 ° C. for 8 hours. The resultant was dried by hot air, coarsely pulverized with a roll mill, finely pulverized with an air stream crusher, and passed through a 100-mesh sieve.

Dextrin-coated rice flour was prepared by spraying dextrin heated at 70 ° C. for 10 minutes on a rice flour passed through a sieve, and then hot-air drying with a spray dryer.

18 parts by weight of gluten, 10 parts by weight of maltodextrin, 0.3 parts by weight of xanthan gum, 7 parts by weight of sugar, 2 parts by weight of salt, 3 parts by weight of skim milk powder and dibasic sodium phosphate A subsidiary material composed of 0.1 parts by weight was mixed in a conventional manner to prepare a rice flour premix composition.

<Example 6>

Washed rice in a solution containing 0.05% hemicellase, 0.01% pectinase 0.005% pectin esterase, 0.005% protease, 0.3% sodium citrate and 0.3% maltodextrin with respect to water. After soaking for 7 hours at 0 ° C., the mixture was hot-air dried, coarsely pulverized with a roll crusher, and finely pulverized with an air flow crusher, and passed through a 200-mesh sieve.

Dextrin-coated rice flour was prepared by spraying dextrin heated at 60 ° C. for 20 minutes on a rice flour passed through a sieve, and then hot-air drying with a spray dryer.

16 parts by weight of gluten, 10 parts by weight of maltodextrin, 0.3 parts by weight of xanthan gum, 9 parts by weight of sugar, 2 parts by weight of salt, 3 parts by weight of skim milk powder and dibasic sodium phosphate based on the prepared rice powder and 100 parts by weight of the rice powder A rice flour premix composition was prepared by mixing 0.15 parts by weight of submaterials in a conventional manner.

<Example 7>

Washed rice in a solution containing 0.05% hemicellulose, 0.01% pectinase, 0.005% protease, 0.3% sodium citrate and 0.2% dextrinoctenyl amylodextrin phosphate sodium to water relative to water. After immersion for 6 hours at deg. C, dehydration was carried out, coarsely pulverized with a roll mill, and again pulverized with an air flow mill to pass a 200 mesh sieve.

Dextrin-coated rice flour was prepared by spraying dextrin heated at 70 ° C. for 10 minutes on a rice flour passed through a sieve, and then hot-air drying with a spray dryer.

30 parts by weight of strong flour, 13 parts by weight of gluten, 8 parts by weight of dextrin, 0.3 parts by weight of xanthan gum, 7 parts by weight of sugar, 2 parts by weight of salt, 3 parts by weight of skim milk powder, based on the prepared rice powder and 70 parts by weight of rice powder, A rice flour premix composition was prepared by mixing subsidiary materials consisting of 6 parts by weight of active yeast and 0.2 parts by weight of dibasic sodium phosphate in a conventional manner.

<Example 8>

Washed rice is 25 ° C. in a solution containing 0.05% hemicellulose, 0.01% pectinase, 0.005% protease, 0.3% sodium citrate, 0.2% sodium polyphosphate and 0.1% dextrin to water. After immersion for 12 hours, hot air drying, coarsely pulverized with a roll mill, and finely pulverized with an air stream crusher, passed through a 200-mesh sieve.

Dextrin-coated rice flour was prepared by spraying dextrin heated at 70 ° C. for 10 minutes on a rice flour passed through a sieve, and then hot-air drying with a spray dryer.

With respect to the rice powder prepared above and the 100 parts by weight of the rice flour, a gluten, 18 parts by weight of maltodextrin, 0.3 parts by weight of xanthan gum, 7 parts by weight of sugar, 2 parts by weight of salt and 3 parts by weight of skim milk powder Mixing by the method to prepare a rice flour premix composition.

<Test Example 1>

Table 1 shows the results of the processability test and sensory test of the bread prepared using the premix composition according to Examples 1 to 4 in order to determine the processability and sensory effect of the rice flour premix composition prepared by the present invention It was.

Processability of bread was observed in the change of texture of the bread, that is, hardness, cohesiveness and viscosity up to 5 days after bread production. Sensory evaluation was conducted on 10 well-trained panelists for taste, color, firmness and chewiness. And the overall acceptability was carried out by a five-point scale method, and the control was used bread using commercially available flour. In Table 1, 'A' is very good, 'B' is good, and 'C' is normal. it means.

TABLE 1 Processability and sensory test results of bread

division Processing Castle Sensory check Curable Cohesive viscosity flavor hue Firmness Chewability Overall preference Example 1 A A A A A A A A Example 2 A A B A A A B A Example 3 A B A B A B A A Example 4 A B B B A B B B Control B B B C A B B B

<Test Example 2>

Table 2 shows the results of the processability test and sensory test of the kalguksu prepared using the premix composition according to Examples 5 to 8 in order to determine the processability and sensory effect of the rice flour premix composition prepared according to the present invention. It was.

The processability of kalguksu was observed by changing the texture of kalguksu, ie, its hardness, cohesiveness, and viscosity up to 5 days after bread production. Sensory evaluation was conducted on 10 well trained panelists for taste, color, firmness, and chewiness. And the overall preference was carried out by the five-point scale method, and as a control, a kalguksu using flour sold in the market was used. In Table 2, 'A' is very good, 'B' is good, and 'C' is normal. it means.

TABLE 2 Processability and sensory test results of kalguksu

division Processing Castle Sensory check Curable Cohesive viscosity flavor hue Firmness Chewability Overall preference Example 5 A A A A A B A A Example 6 A B A A A B A A Example 7 A A B A A A B A Example 8 A B B B A B B B Control B B B C B B B B

The rice flour premix composition according to the present invention improves the miscibility with gluten and improves the recovery rate of the damaged part of the starch due to grinding, as shown in Test Examples 1 to 2 above, than conventional baking or noodle making with flour. Not only is it excellent in processability and sensuality, but it is also convenient and convenient, which can contribute to the promotion of consumption of rice and the public health.

In addition, the rice flour premix composition according to the present invention can be used as a raw material for bakery and noodle making it easy to recover the damaged parts of starch particles even if used as a raw material of rice, the broken rice, trash rice, etc. as a raw material Not only can it be leftovers, it can also contribute to remaining rice consumption.

Claims (8)

13-20 parts by weight of gluten, 5-15 parts by weight of dextrin or dextrin analogue, 0.1-0.5 parts by weight of xanthan gum, 5-10 parts by weight of sugar, 1-3 parts by weight of salt powder, skim milk powder 2 Rice flour premix composition containing -4 parts by weight. The method of claim 1, Rice flour premix composition, characterized in that it further comprises 0.01-30 parts by weight based on 70-100 parts by weight of rice flour. The method according to claim 1 or 2, Rice flour premix composition, characterized in that it further comprises 0.1-0.5 parts by weight of phosphate relative to 70-100 parts by weight of rice flour. The method according to claim 1 or 2, Rice flour premix composition, characterized in that it further comprises 3-4 parts by weight of yeast relative to 70-100 parts by weight of rice flour. The method of claim 4, wherein Rice flour premix composition, characterized in that it further comprises 0.1-0.5 parts by weight of phosphate relative to 70-100 parts by weight of rice flour. The method of claim 1, The rice flour is immersed in a solution containing the cell membrane enzyme, protease, citrate, phosphate, and dextrin or dextrin analogs, washed with rice and subjected to the first dextrin coating process by the membrane and protein degradation process and wet method, then dried Rice flour premix composition, characterized in that it was prepared through a secondary dextrin coating process by a pulverized and then a dry method. The method according to claim 1 or 6, Dextrin analog is rice flour premix composition, characterized in that amylodextrin, octenyl succinate amylodextrin or maltodextrin. The method of claim 6, The rice immersion solution is rice flour, which is a solution containing 0.035-0.085% of cell membrane enzyme, 0.005-0.01% of protease, 0.1-0.5% of citrate, 0.1-0.2% of phosphate and 0.1-0.3% of dextrin with respect to water. Premix composition.