KR101249529B1 - Breads using rice and a manufacturing methods thereof - Google Patents

Abstract

The present invention relates to a rice bread, and more particularly to a new rice bread and a manufacturing method using a dough using rice flour.

Rice bread according to the present invention is made by luxury 100-400 parts by weight of grain flour including 70-200 mesh of rice flour and 100-400 parts by weight of water relative to 100 parts by weight of grain flour.

The rice bread of the present invention is manufactured by the process of gelatinizing rice flour and eggs only with water, without additional additives, it is environmentally friendly, and can promote the consumption of rice, which is the only domestic food.

Rice shu

Description

Rice shoe and its manufacturing method {BREADS USING RICE AND A MANUFACTURING METHODS THEREOF}

The present invention relates to a rice dough used as a main ingredient in baking or confectionery, and more particularly, to a new rice dough based on rice, a rice bread using the same, and a manufacturing method thereof.

Research on how to make bread using rice continues. Usually, the bread, cakes, breads, and donuts are used as the main raw materials for breads, which are entirely wheat-based, and the increase in consumption of these cakes and breads leads to a decrease in rice consumption. As domestic consumption of rice shrinks gradually, production of rice does not decrease so much that the inventory rate is increasing day by day.

In order to overcome this situation, studies on how to make bread from rice continue, but rice lacks gluten to retain the gas produced during the fermentation of the bakery, making the skeletal structure of the bakery weak. And there is a problem that the gas produced by the fermentation is not retained enough to form a sufficient Loaf Volume (not suitable for baking). In addition, rice is rough than wheat, so it is not good to turn over, and the absorption rate is different, there has been a problem that conventional baking techniques are not applied.

In order to solve such a problem, Korean Patent No. 0549437 adds various additives including active gluten, which is not contained in rice, to prepare rice bread. There is a problem that will harm your health when added.

On the other hand, as a way to replace the cake, another main demand for flour, using a large amount of surfactant or immersing a specific rice powder for a certain time, but it is difficult to obtain the same volume and softness as the flour cake Only cakes with poor taste could be obtained.

Japanese Laid-Open Patent Publication No. 2002-153215 discloses a method of dehydrating and milling rice after immersing rice in an aqueous organic acid solution (which may contain pectinase). The above-described invention requires a fine grinding technique by a special milling process for producing rice flour and is processed using enzymes or organic acids such as pectinase, which leads to a complicated process and an increase in manufacturing cost.

To solve this problem, the publication of the Journal of Cereal Scienceb 39 (2004) 225-230 discloses a technique for supplementing the swelling characteristics of rice, which is insufficient compared to wheat flour, by mixing transglutaminase with hydroxypropylmethylcellulose and yeast. It is.

However, these additives, there is a problem that the rice bread is made by adding a much lower evaluation than environmentally friendly wheat bread, regardless of the additives harmful.

Accordingly, there is a continuing need for a method for producing bread using rice powder without using special additives such as emulsifiers or stabilizers or additional processes.

An object of the present invention is to provide a new rice bread using rice.

Another object of the present invention is to provide a method for producing rice bread using rice.

Still another object of the present invention is to provide a dough for making rice bread using rice.

In order to achieve the above object, the rice bread of the present invention

100 parts by weight of grain flour and 50-300 parts by weight of eggs, and optionally 30-200 parts by weight of fats and oils, including 70 to 200 meshes of rice, and prepared using a dough luxuriously prepared with 100-400 parts by weight of water. It features.

In the present invention, the grain flour is a powder containing rice flour as a main raw material, preferably the amount of rice flour in the grain flour comprises 50% by weight, more preferably 60% by weight, even more preferably 90% by weight. Most preferably, it consists of pure rice flour. In the practice of the present invention, the grain flour may be used by mixing a variety of grains such as rice flour and black rice, brown rice, barley, sorghum, crude, wheat, millet.

In the practice of the present invention, the grain flour including the rice flour is preferably used in the range of 70-200 mesh so as to form the dough while gelatinizing at a suitable time in water, more preferably between 100-150 mesh It is preferably the size of about 125 mesh is used. When the size of the rice flour is too large, not only takes a lot of time to luxury, when baking the dough using the rice can be carbonized without ripening, and also the throat is not good. On the other hand, it is difficult to produce the rice flour itself, and the texture of the rice cake, rather than the bread produced by excessive cold.

 In a preferred embodiment of the present invention, the rice flour is more preferably produced using raw rice. If it is used in luxury in advance, the rice dough and bread produced using the same may smell or smell off.

In the present invention, the egg is used to control the specific gravity of the rice dough, and to have a unique taste and aroma of the rice bread produced using the same, it is used in the range of 50-300 parts by weight based on 100 parts by weight of rice flour Preferably, it is more preferably used in the range of 100-250 parts by weight, most preferably 200 parts by weight. When the amount of the egg is less, the bread produced is not soft and the taste falls, and even if the amount of the egg is excessive, the taste of the bread falls. In one embodiment of the present invention, the egg may be a raw egg or powder egg. In addition, the egg may be used in the form of a foam for controlling the specific gravity, the foam may be prepared by stirring the egg with a foamer until the foam is formed. The bubbler can use a conventional product, there is no particular limitation. It is preferable to use raw egg to facilitate the dough.

In the present invention, it is most important that the water used for gelatinization is used in an appropriate amount so that the dough is less burned or cooked due to less moisture during processing. In the practice of the present invention, the water is preferably 100 parts by weight, more preferably 200 parts by weight or more with respect to 100 parts by weight of rice so that water can penetrate the rice to cook rice. If the amount of water is low, the rice will not ripen, burn and carbonize during dough processing.

In the present invention, the water used for gelatinization should also adjust the amount of water to have a sufficient viscosity so that the dough is not released, preferably 400 parts by weight of water, more than 100 parts by weight of rice flour, Preferably it is used below 300 weight part, most preferably 250 weight part. As the amount of water increases, the taste of the bread to be produced decreases.

In the present invention, the dough may further include sugars to give a sweet taste according to the user's preference. Sugars may be used commonly used sucrose, maltose, sorbitol, stevia, syrup, sugar and the like, there is no particular limitation.

In the present invention, the dough may optionally include starch or carbohydrate to adjust the viscosity of the dough. The starch may be, for example, corn, potato, sweet potato, 칡, tapioca starch. It is preferable to mix and use the said starch in 30 weight part or less with respect to 100 weight part of grains. The carbohydrate may be a product such as xanthan, guar, CMC, hemicellulose, cellulose, dextrin. The carbohydrate is preferably used within the range of 5 parts by weight based on 100 parts by weight of grain.

In the present invention, the dough may be used in place of water or mixed with milk according to preference. In addition, butter, or powdered butter or fats such as margarine may be further used in the range of 30-200 parts by weight, preferably 30-90 parts by weight, and may further include various spices to soften the taste. The butter or spice is preferably used in the range of 0.1-10 parts by weight with respect to 100 parts by weight of rice.

In one aspect of the invention, the rice dough according to the present invention is 100 parts by weight of grain flour including 70-200 mesh of rice flour and 50-300 parts by weight of eggs with 100-400 parts by weight of water with respect to 100 weight of the grain flour It is characterized by.

The present invention in one aspect, the method for producing rice bread according to the present invention is optionally put 30-200 parts by weight of fat and grains containing 70-200 mesh of rice flour and 50-300 parts by weight of eggs Preparing a dough to gelatinize with 100-400 parts by weight of water; And

It consists of a step of making bread using the dough.

In the present invention, the rice flour is produced as 70-200 mesh by grinding the raw rice grinder as a main raw material. If necessary, some other flour ground to the same size, such as barley, sorghum, crude, wheat, millet, etc., may be partially mixed, for example 50% by weight or less, more preferably 40% by weight or less, more preferably 20 It is mixed up to the weight percent, most preferably 100% by weight of rice flour.

The obtained rice flour is mixed with 50-300 parts by weight, preferably 100-200 parts by weight, even more preferably 150 parts by weight, of the raw eggs collected by breaking the raw eggs.

The water is prepared using water in the range of 100 to 400 parts by weight, more preferably 150 to 350 parts by weight, and most preferably about 300 parts by weight, based on 100 parts by weight of the grain flour. The dough may be prepared by stirring while pouring rice flour, eggs, and water in sequence. Over time, the water is added to the rice to form a dough of the appropriate viscosity.

In this invention, the said dough can further use normal baking additives, such as a sugar, a carbohydrate, and a starch, as needed, and can also mix and use a fruit, a nut, etc. according to preference. The added sugars, carbohydrates, and starch may be determined in consideration of the viscosity of the dough, and there is no particular limitation.

In the present invention, the baking process using the dough may use a baking process of the conventional flour. For example, the bread can be prepared by putting the cream on the dough and baking it in an oven, and in the case of a hokkaido cake, the dough according to the present invention can be put into a hokkaido baking machine and baked by putting a hodo and sediment.

The rice dough according to the present invention and the rice bread using the same provide a new demand for rice that can promote rice consumption in that it provides bread containing rice as a main ingredient. In addition, the rice bread according to the present invention, without yeast or baking powder, only the rice provides an adequate bulging bread through a luxury process using high water solubility, it is possible to provide more environmentally friendly bread.

Hereinafter, it demonstrates in detail through an Example.

Preparation of Rice Dough

Example 1

The raw rice was pulverized to obtain 1000 g of uncooked rice crushed into 200 mesh. Ten eggs (about 728g) were unpacked in a separate container, and the yolk and white were mixed, and the obtained egg was mixed with raw rice and kneaded. Stir while mixing and putting 2000 g of water three times into the dough of eggs and raw rice, to prepare a rice dough.

Example 2

The raw rice was pulverized to obtain 800 g of uncooked rice pulverized into 70 mesh. In addition, raw barley was pulverized to obtain 200 g of barley rice crushed into 200 mesh. In a separate container, 15 eggs were loosened, the yolk and the whites were mixed, and the obtained eggs were mixed with raw rice and raw barley flour, and kneaded. Subsequently, 3000 g of water was continuously stirred and poured into the obtained dough six times to prepare a rice dough.

Example 3

The raw rice was pulverized to obtain 800 g of uncooked rice pulverized with a 150 mesh sieve. In addition, raw barley was pulverized and sieved to 200 mesh to obtain 200 g of crushed barley rice. Raw rice flour and barley flour were mixed, and 50 g of all the corns were mixed. In a separate container, 15 eggs were loosened, the yolk and the whites were mixed, and the obtained eggs were mixed with raw rice and raw barley flour, and kneaded. Subsequently, 3000 g of water was stirred and poured into the obtained dough four times, and rice dough was produced.

Example 4

The raw rice was pulverized to obtain 1000 g of uncooked rice pulverized to 125 mesh. 50 g of all corn was mixed. Fifteen eggs in a separate container was stirred by a whisk to prepare an egg foam, and then mixed with the prepared rice flour. Here, stirring was carried out while adding 3000 g of water in four portions of the same amount and preparing rice dough.

Example 5

To 700 g of raw rice crushed with an average particle size of 150 mesh, 300 g of barley flour, 100 g of corn starch, and 20 g of dexterine, which were crushed into 200 mesh, were added and mixed uniformly. In addition, after dissolving 10 eggs in a separate container and mixed with the grain flour, pour 3000 g of water over 30 minutes slowly to prepare a rice dough.

Manufacture of bakery

50 g of the dough prepared in Example 1 was placed in a mold of a shoe bread, 20 g of cream was put in, and then baked in a oven maintained at 150 ° C. to prepare a bread.

Manufacture of dried sweets

10 g of the dough prepared in Example 2 was placed in a frying pan mold, 3 g of sediment and 1 g of fructose were added, and heated for 10 minutes over low heat to prepare a frying pan.

Comparative Example 1

The raw rice was pulverized to obtain 1000 g of uncooked rice pulverized into 200 mesh. Ten eggs (about 728g) were unpacked in a separate container, and the yolk and white were mixed, and the obtained egg was mixed with raw rice and kneaded. 500 g of water was added to the mixed dough of eggs and raw rice and kneaded.

50 g of the prepared dough was put in a mold of a shoe bread, 20 g of cream was put, and then put into an oven maintained at 150 ° C. to prepare a bread. The dough is not ripe and the rice is carbonized.

Comparative Example 2

The raw rice was pulverized to obtain 1000 g of uncooked rice pulverized to 150 mesh. Ten eggs (about 728g) were unpacked in a separate container, and the yolk and white were mixed, and the obtained egg was mixed with raw rice and kneaded. 6000 g of water was added to the mixed dough of eggs and raw rice, and kneaded. The viscosity of the dough was weak, resulting in a dough not suitable as a dough for shoe bread production.

Claims (10)

10. A method for producing a bread comprising using a dough obtained by admixing a mixture of grain flour and eggs containing at least 50% by weight of raw rice flour of 70-200 mesh with emulsifier without emulsifier with 200-300 parts by weight of water based on 100 parts by weight of the grain flour. delete delete delete The method of claim 1, wherein the dough further comprises starch, carbohydrates, or mixtures thereof. 2. The method of claim 1, wherein the grain flour is rice flour. delete delete delete Suppan prepared using a dough obtained by mixing a mixture of grain flour and eggs containing at least 50% by weight of raw rice flour of 70-200 mesh with emulsifier without 200-300 parts by weight of water with respect to 100 parts by weight of the grain flour.