KR100904629B1 - Premix for baking and the bread made by using the same - Google Patents
Premix for baking and the bread made by using the same Download PDFInfo
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- KR100904629B1 KR100904629B1 KR1020080008841A KR20080008841A KR100904629B1 KR 100904629 B1 KR100904629 B1 KR 100904629B1 KR 1020080008841 A KR1020080008841 A KR 1020080008841A KR 20080008841 A KR20080008841 A KR 20080008841A KR 100904629 B1 KR100904629 B1 KR 100904629B1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
Abstract
본 발명은 쌀가루를 주성분으로 하는 제빵용 프리믹스 및 이를 이용하여 제조된 빵에 관한 것으로, 입도가 120mesh 이상인 쌀가루 25~55중량%, 밀가루 35~65중량%, 글루텐 1~10중량%, 개량제 0.5~1중량%, 탈지분유 3~5중량%, 소금 0.5~5중량% 및 설탕 5~10중량%를 포함하는 제빵용 프리믹스 및 이를 이용하여 제조된 빵을 제공함으로써, 쌀가루를 주성분으로 포함하면서도 끈적이지 않아 성형성이 우수하고 적절하게 부풀며 식감이 우수한 빵을 제조할 수 있는 제빵용 프리믹스 및 빵을 제공할 수 있다.The present invention relates to a bakery premix having rice flour as a main ingredient and a bread prepared using the same, wherein 25 to 55% by weight of rice flour having a particle size of 120 mesh or more, 35 to 65% by weight of wheat flour, 1 to 10% by weight of gluten, and 0.5 to 5% modifiers. By providing a bakery premix comprising 1% by weight, 3-5% by weight of skimmed milk powder, 0.5-5% by weight of salt and 5-10% by weight of sugar, and the bread prepared by using the same, rice flour is included as a main ingredient and is not sticky. As a result, it is possible to provide a baking premix and bread that can produce bread having excellent moldability, swelling properly, and having excellent texture.
Description
본 발명은 쌀가루를 포함하는 제빵용 프리믹스 및 이를 이용하여 제조된 빵에 관한 것이다.The present invention relates to a bakery premix comprising rice flour and a bread produced using the same.
일반적으로 빵은 주재료로써 밀가루를 사용하는데, 서구화된 식생활로 인하여 날이 갈수록 빵의 수요가 증가하고 있으며, 국내의 여건상 밀은 주로 수입에 의존하고 있다. In general, bread uses flour as its main ingredient. Due to the westernized diet, demand for bread is increasing day by day, and wheat is mainly dependent on imports.
이러한 흐름으로 인하여 쌀의 소비가 갈수록 위축되고 있는 실정이어서 쌀의 소비를 도모하고 영양적으로 우수한 쌀을 보다 용이하게 공급하기 위하여 쌀을 이용하여 빵을 제조하는 시도가 이루어지고 있다. Due to this flow, the consumption of rice is gradually shrinking, and thus, attempts are being made to make bread using rice in order to promote rice consumption and more easily supply rice which is nutritionally superior.
그러나 쌀을 이용하여 밀가루 대신 쌀가루로 빵을 제조하면 제대로 부풀지도 않을 뿐만 아니라 빵이 떡처럼 되어버리는 등 빵의 제조 자체가 불가능하며 빵이 제조되더라도 밀가루로 만든 빵과 같은 부드러운 식감이 나오지 않는 문제가 있었다. However, if you use bread to make bread from rice flour instead of flour, it does not swell properly, and the bread itself becomes impossible, and even if bread is made, it does not produce a soft texture like bread made of flour. there was.
또한 군납용 햄버거빵 등의 원료에는 쌀의 소비정책 때문에 어쩔 수 없이 쌀 가루를 투입하여 빵을 제조하여야 하였는데, 상기와 같은 문제점 때문에 쌀을 팽화시킨 팽화미분을 사용하여 빵을 제조하였었다. 그러나 이와 같이 쌀을 팽화시키면 쌀의 영양이 손실되어 영양적으로 쌀을 투입하는 의미가 없게 되며, 팽화미분이 끈끈하여 성형이 잘 되지 않아, 빵이 제대로 부풀도록 하고 성형성을 좋게 하기 위하여 팽화미분 함량의 3~4배의 밀가루를 혼합하여야 하였다. 또한 식감이 부드럽지 않은 문제가 있었다. In addition, raw materials such as hamburger buns for military delivery had to be inevitably made with rice powder due to the consumption policy of rice. However, bread was prepared using puffed finely divided rice. However, when the rice is expanded in this way, the nutrition of the rice is lost and it is not meaningful to inject the rice nutritionally, and the expanded powder is sticky so that it does not mold well, so that the bread is properly inflated and the moldability is improved. 3 to 4 times the amount of flour had to be mixed. There was also a problem that the texture was not smooth.
본 발명은 쌀가루를 포함하면서도 끈적이지 않아 성형성이 우수하고 적절하게 부풀며 식감이 우수한 빵을 제조할 수 있는 제빵용 프리믹스를 제공하고자 한다.The present invention is to provide a bakery premix that includes rice flour but is not sticky and can produce bread having excellent moldability, adequate swelling, and texture.
또한 본 발명은 쌀가루를 포함하면서도, 성형성이 우수하고 식감이 우수한 빵을 제공하고자 한다.In another aspect, the present invention is to provide a bread containing rice flour, excellent moldability and excellent texture.
이에 본 발명은 바람직한 일 구현예로서 고속 회전형 분쇄기에 의하여 분쇄되고 입도가 120mesh 이상인 쌀가루 25~55중량%, 밀가루 35~65중량%, 글루텐 1~10중량%, 개량제 0.5~1중량%, 탈지분유 3~5중량%, 소금 0.5~5중량% 및 설탕 5~10중량%를 포함하는 제빵용 프리믹스를 제공할 수 있다.Therefore, the present invention is a 25 to 55% by weight, 35 to 65% by weight, 1 to 10% by weight of gluten, 0.5 to 1% by weight of a modifier, degreasing by a high-speed rotary mill and a particle size of 120 mesh or more as a preferred embodiment It is possible to provide a baking premix comprising 3 to 5% by weight of powdered milk, 0.5 to 5% by weight of salt and 5 to 10% by weight of sugar.
삭제delete
또한 본 발명은 상기의 제빵용 프리믹스 100중량부에 대하여 마가린 5~10중량부, 생이스트 1~5중량부, 계란 3~5중량부 및 물 40~60중량부를 혼합하고 반죽을 만드는 단계; 반죽을 23~28℃에서 10~40분간 휴지시키는 1차 발효단계; 1차 발효된 반죽을 가스를 제거하고, 온도 35~45℃, 상대습도 80~90%에서 50~60분간 발효시키는 2차 발효단계; 및 2차 발효된 반죽을 오븐에 넣고 200~230℃에서 10~30분간 굽는 단계를 포함하는 쌀가루 빵 제조방법을 제공한다.In another aspect, the present invention comprises the steps of mixing 5 to 10 parts by weight of margarine, 1 to 5 parts by weight of fresh yeast, 3 to 5 parts by weight of eggs and 40 to 60 parts by weight of water with respect to 100 parts by weight of the baking premix; First fermentation step of resting the dough for 10 to 40 minutes at 23 ~ 28 ℃; A second fermentation step of removing gas from the first fermented dough and fermenting at a temperature of 35 to 45 ° C. and a relative humidity of 80 to 90% for 50 to 60 minutes; And it puts the secondary fermented dough in the oven provides a rice flour bread manufacturing method comprising the step of baking for 10-30 minutes at 200 ~ 230 ℃.
아울러 본 발명은 상기의 제조방법에 의하여 제조된 쌀가루 빵을 제공한다.In addition, the present invention provides a rice flour bread produced by the above production method.
본 발명은 쌀가루를 포함하면서도 끈적이지 않아 성형성이 우수하고 적절하게 부풀며 식감이 우수한 빵을 제조할 수 있는 제빵용 프리믹스를 제공할 수 있다.The present invention may provide a premix for baking, which includes rice flour but is not sticky, thereby making bread having excellent moldability, swelling properly, and having excellent texture.
또한 본 발명은 쌀가루를 포함하면서도, 성형성이 우수하고 식감이 우수한 빵을 제공할 수 있다.In addition, the present invention can provide a bread containing rice flour, excellent moldability and excellent texture.
이하, 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명의 제빵용 프리믹스는 입도가 120mesh 이상인 쌀가루 25~55중량%, 밀가루 35~65중량%, 글루텐 1~10중량%, 개량제 0.5~1중량%, 탈지분유 3~5중량%, 소금 0.5~5중량% 및 설탕 5~10중량%를 포함한다.The premix for baking of the present invention is 25 to 55% by weight of rice flour having a particle size of 120 mesh or more, 35 to 65% by weight of wheat flour, 1 to 10% by weight of gluten, 0.5 to 1% by weight of improving agent, 3 to 5% by weight of skimmed milk powder, 0.5 to salt. 5 wt% and 5-10 wt% of sugar.
일반적으로 쌀가루는 전분질이 밀가루와 달라 점도가 높아져서 작업성이나 기계 적성이 모두 바람직하지 못하며, 잘 부풀지 않고 떡처럼 될 수 있어 식감이 부드럽지 않다. 본 발명의 제빵용 프리믹스에 사용하는 쌀가루는 반죽의 점성과 발효가 잘 되도록 하여 적당하게 부풀도록 하고, 부드러운 식감과 쌀 고유의 풍미를 느낄 수 있도록 하기 위하여, 쌀가루의 입도가 120mesh 이상인 것이 좋다. In general, rice flour has a high viscosity, unlike starch, which is not good for both workability and mechanical aptitude. Rice flour used in the bakery premix of the present invention has a viscosity and fermentation of the dough so as to swell appropriately, so as to feel a soft texture and the inherent flavor of rice, it is preferable that the grain size of rice flour is 120mesh or more.
사용 가능한 쌀은 국내산 멥쌀을 사용하는 것이 가장 바람직하며, 수입산 장립쌀도 혼합 사용할 수 있다.It is most preferable to use domestic non-glutinous rice, and the imported long grain rice can also be mixed.
한편 상기 쌀가루는 고속 회전형 분쇄기에 의하여 분쇄된 것이 쌀에 함유된 전분을 적절하게 파쇄시키는데 바람직하며, 롤분쇄나 스탬핑머쉰을 이용하여 분쇄된 쌀가루를 사용하면 부드러운 식감의 빵이 제조되지 않고 끈끈하게 되는 문제가 있다.On the other hand, the rice powder is preferably crushed by a high-speed rotary grinder to properly crush the starch contained in the rice, using a pulverized rice powder using a roll milling or stamping machine to produce a smooth texture of bread without sticky There is a problem.
한편 밀가루는 빵의 식감을 좋게 하기 위해 혼합하며, 빵 제조시 잘 부풀어 오르도록 글루텐을 포함하는 것이 바람직하다. 글루텐은 프리믹스 총 중량에 대하여 1~10중량%, 더욱 바람직하게는 사용되는 쌀가루에 대하여 10~15중량% 정도 포함하는 것이 적절하다.On the other hand, flour is mixed to improve the texture of the bread, it is preferable to include gluten to swell well during bread production. The gluten is suitably included in an amount of 1 to 10% by weight based on the total weight of the premix, more preferably about 10 to 15% by weight based on the rice flour used.
아울러 본 발명의 제빵용 프리믹스에 포함되는 개량제로는 S-500과 같은 이스트 푸드(Yeast Food)를 사용할 수 있다. 이스트 푸드는 빵의 맛, 부드러운, 속결을 좋게 하고 볼륨을 늘리며 장시간 신선도를 유지시켜 주는 개량제로써, 본 발명의 프리믹스를 이용하여 빵 제조시 포함되는 효모와 함께 반죽이 잘 부풀도록 도와준다.In addition, as an improvement agent included in the bakery premix of the present invention, yeast food such as S-500 may be used. East food improves the taste, softness, fastening of the bread, increases the volume and maintains the freshness for a long time, by using the premix of the present invention helps the dough to swell well with the yeast included in the bread production.
쌀가루를 주원료로 하면서 글루텐을 사용한 경우, 빵 제조시 1차 발효에서의 효모에 의한 발효가 격렬하게 일어나고, 2차 발효에서는 거의 발효가 일어나지 않으므로 제조되는 빵 조직이 거칠어지게 되어 식미가 저하될 수 있는데, 본 발명의 프리믹스는 고속 회전형 분쇄기로 분쇄된 쌀가루를 사용하면서, 상기와 같은 원료의 혼합비율로부터 발효 속도를 조절할 수 있어 결과적으로 제조된 빵의 식미를 좋게 할 수 있다.When gluten is used with rice flour as the main raw material, fermentation by yeast in the first fermentation occurs vigorously during the manufacture of bread, and almost no fermentation occurs in the second fermentation. , The premix of the present invention can adjust the fermentation rate from the mixing ratio of the raw materials as described above, while using the rice flour pulverized by a high-speed rotary mill can improve the taste of the resulting bread.
본 발명의 제빵용 프리믹스를 이용하여 빵을 제조하는 방법은 특별히 한정되는 것은 아니다. 즉, 상기의 제빵용 프리믹스 100중량부에 대하여 마가린 5~10중량부, 생이스트 1~5중량부, 계란 3~5중량부 및 물 40~60중량부를 혼합하고 반죽을 만 드는 단계; 반죽을 23~28℃에서 10~40분간 휴지시키는 1차 발효단계; 1차 발효된 반죽을 가스를 제거하고, 온도 35~45℃, 상대습도 80~90%에서 50~60분간 발효시키는 2차 발효단계; 및 2차 발효된 반죽을 오븐에 넣고 200~230℃에서 10~30분간 굽는 단계를 거쳐 빵을 제조할 수 있다.The method of manufacturing bread using the bakery premix of this invention is not specifically limited. That is, a step of mixing 5 to 10 parts by weight of margarine, 1 to 5 parts by weight of fresh yeast, 3 to 5 parts by weight of eggs and 40 to 60 parts by weight of water, based on 100 parts by weight of the premix for baking, making a dough; First fermentation step of resting the dough for 10 to 40 minutes at 23 ~ 28 ℃; A second fermentation step of removing gas from the first fermented dough and fermenting at a temperature of 35 to 45 ° C. and a relative humidity of 80 to 90% for 50 to 60 minutes; And the second fermented dough can be put into the oven to bake at a step of baking for 10 to 30 minutes at 200 ~ 230 ℃.
제조할 수 있는 빵의 종류는 특별히 제한되는 것은 아니며, 햄버거빵, 식빵, 크림빵, 소보로빵 등을 제조할 수 있다.The kind of bread that can be produced is not particularly limited, and hamburger bread, white bread, cream bread, soboro bread and the like can be prepared.
이하, 본 발명을 하기의 실시예를 통하여 보다 상세하게 설명하기로 하나, 하기 실시예는 본 발명을 예시하기위한 것이며, 본 발명이 하기의 실시예만으로 한정되는 것은 아니다. Hereinafter, the present invention will be described in more detail with reference to the following examples, but the following examples are provided to illustrate the present invention, and the present invention is not limited only to the following examples.
<실시예 1><Example 1>
국내산 멥쌀을 고속 회전형 분쇄기로 분쇄한 입도 180메쉬의 쌀가루(삼창산업) 500g, 밀가루 500g, 글루텐 50g, 소금 20g, S-500 8g, 설탕 60g 및 탈지분유 50g를 혼합하여 프리믹스를 제조하였다.A premix was prepared by mixing 500 g of grain size (Samchang Industrial) 500 g, wheat flour 500 g, gluten 50 g, salt 20 g, S-500 8 g, sugar 60 g, and skim milk powder 50 g of domestic non-glutinous rice milled with a high-speed rotary grinder.
<실시예 2><Example 2>
상기 실시예 1에서 쌀가루 중 국내산 쌀가루 250g, 수입산 장립쌀을 고속 회전형 분쇄기로 분쇄한 입도 180메쉬의 쌀가루 250g로 한 것을 제외하고 동일한 방법으로 프리믹스를 제조하였다.The premix was prepared in the same manner as in Example 1 except that 250g of domestic rice powder and 250g of grain of 180 mesh of grain size of the imported long grain rice were crushed by a high-speed rotary grinder.
<실시예 3><Example 3>
상기 실시예 2에서 국내산 쌀가루 390g, 수입산 쌀가루 260g, 밀가루 480g, 글루텐 65g, 설탕 80g으로 한 것을 제외하고 동일한 방법으로 프리믹스를 제조하였다.A premix was prepared in the same manner as in Example 2 except that 390 g of domestic rice flour, 260 g of imported rice flour, 480 g of flour, 65 g of gluten, and 80 g of sugar were used.
<실시예 4><Example 4>
상기 실시예 1에서 입도 200mesh의 국내산 쌀가루 500g을 사용한 것을 제외하고 동일한 방법으로 프리믹스를 제조하였다.A premix was prepared in the same manner as in Example 1 except that 500 g of domestic rice flour having a particle size of 200 mesh was used.
<실시예 5><Example 5>
상기 실시예 2에서 입도 120mesh의 국내산 및 수입산 쌀가루를 사용한 것을 제외하고 동일한 방법으로 프리믹스를 제조하였다.A premix was prepared in the same manner as in Example 2, except that domestic and imported rice flour having a particle size of 120 mesh was used.
<비교예 1>Comparative Example 1
상기 실시예 1에서 쌀가루의 입도가 50mesh가 되도록 한 것을 제외하고 동일한 방법으로 프리믹스를 제조하였다.A premix was prepared in the same manner as in Example 1 except that the grain size of the rice flour was 50mesh.
<비교예 2>Comparative Example 2
상기 실시예 1에서 쌀가루로서 팽화미분을 500g 사용한 것을 제외하고 동일한 방법으로 프리믹스를 제조하였다.A premix was prepared in the same manner as in Example 1, except that 500 g of expanded powder was used as rice flour.
<비교예 3>Comparative Example 3
상기 실시예 1에서 쌀가루로써 롤분쇄한 것을 사용한 것을 제외하고 동일한 방법으로 프리믹스를 제조하였다.A premix was prepared in the same manner as in Example 1, except that roll milling was used as rice flour.
<비교예 4><Comparative Example 4>
상기 실시예 1에서 멥쌀가루가 아닌 찹쌀가루를 사용한 것을 제외하고 동일한 방법으로 프리믹스를 제조하였다.A premix was prepared in the same manner as in Example 1 except that glutinous rice flour was used instead of non-glutinous rice flour.
<비교예 5>Comparative Example 5
상기 실시예 1에서 글루텐과 S-500을 사용하지 않은 것을 제외하고 동일한 방법으로 프리믹스를 제조하였다.A premix was prepared in the same manner as in Example 1, except that gluten and S-500 were not used.
<실험예>Experimental Example
상기 실시예 및 비교예에서 제조된 프리믹스에 마가린 80g, 생이스트 30g, 계란 50g, 물 600g를 혼합하여 속도에 변화를 주면서 11분 혼합하여 반죽을 만들었다. 반죽을 24℃에서 15~20분간 휴지시킨 후 모양을 잡고 20분간 그대로 두어 1차 발효시킨다. 1차 발효된 반죽을 70g씩 분할하고 가스를 제거한 후 원루프 성형하고 팬닝하였다. 온도 38℃, 상대습도 85%에서 55~60분간 2차 발효시킨 후 오븐에 넣고 윗불 220℃, 아랫불 230℃로 하여 15분간 굽는 단계를 거쳐 햄버거빵을 제조하였다.In the premixes prepared in Examples and Comparative Examples 80g margarine, 30g fresh yeast, 50g eggs, 600g water was mixed by mixing for 11 minutes while changing the speed to make a dough. The dough is allowed to rest for 15 to 20 minutes at 24 ℃, then take shape and leave it for 20 minutes for the first fermentation. The first fermented dough was divided by 70 g, degassed, and one-loop molded and panned. After fermentation for 55 to 60 minutes at a temperature of 38 ℃, relative humidity 85% and put into the oven to prepare a hamburger bread through the baking step for 15 minutes at 220 ℃ upper, 230 ℃ lower fire.
<관능검사><Sensory test>
상기 실시예 및 비교예에서의 프리믹스를 이용하여 제조된 실험예의 빵에 대하여 남녀 패널 10명을 대상으로 하여 각 항목에 각각 1~9점의 점수(9점 매우 우수, 1점 매우 나쁨)를 채점하도록 하였으며 그 평균을 나타내었다. 관능검사 결과는 하기 표 1과 같다.For the breads of the experimental examples prepared using the premixes in the examples and comparative examples, 10 male and female panels were scored for each item with a score of 1 to 9 points (9 very good, 1 very bad). The average is shown. Sensory test results are shown in Table 1 below.
상기 실험 결과, 본 발명의 쌀가루 프리믹스를 이용한 쌀가루 빵은 종래 팽화미분을 사용하여 만든 빵보다 풍미가 우수하며, 쌀가루의 입도 범위와 함량 비율이 본 발명에 속하는 경우 빵의 조직감이나 맛을 비롯한 전반적인 기호도가 우수한 것을 확인할 수 있었다. 또한 덧붙여 국내산 쌀가루만을 사용한 경우 전반적인 기호도가 우수함을 알 수 있었다.As a result of the experiment, the rice flour bread using the rice flour premix of the present invention is better in flavor than the bread made using conventional expanded powder, the overall preference including the texture and taste of bread when the particle size range and content ratio of the rice flour belongs to the present invention Was confirmed to be excellent. In addition, when only domestic rice flour was used, the overall preference was excellent.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100970333B1 (en) | 2010-03-12 | 2010-07-15 | 이상운 | A method for crucian shaped bread |
| CN104982484A (en) * | 2015-07-28 | 2015-10-21 | 国家粮食局科学研究院 | Brown rice bread premixed flour and preparation method thereof |
| KR20200145141A (en) | 2019-06-20 | 2020-12-30 | 박성식 | Bread manufacturing method and bread produced by the method |
| KR20210146569A (en) | 2020-05-27 | 2021-12-06 | (주)호수 | Premix for making bread and method for making bread using the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20210143443A (en) | 2020-05-20 | 2021-11-29 | 삼육대학교산학협력단 | Premix composition for baking and a method for making bread using the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0515298A (en) * | 1991-07-15 | 1993-01-26 | Nippon Flour Mills Co Ltd | Bread for heating in microwave oven and production thereof |
| KR960040162A (en) * | 1995-05-18 | 1996-12-17 | 김광희 | Manufacturing method of rice bread with added herbal medicine |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0515298A (en) * | 1991-07-15 | 1993-01-26 | Nippon Flour Mills Co Ltd | Bread for heating in microwave oven and production thereof |
| KR960040162A (en) * | 1995-05-18 | 1996-12-17 | 김광희 | Manufacturing method of rice bread with added herbal medicine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100970333B1 (en) | 2010-03-12 | 2010-07-15 | 이상운 | A method for crucian shaped bread |
| CN104982484A (en) * | 2015-07-28 | 2015-10-21 | 国家粮食局科学研究院 | Brown rice bread premixed flour and preparation method thereof |
| KR20200145141A (en) | 2019-06-20 | 2020-12-30 | 박성식 | Bread manufacturing method and bread produced by the method |
| KR20210146569A (en) | 2020-05-27 | 2021-12-06 | (주)호수 | Premix for making bread and method for making bread using the same |
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