KR101833851B1 - Composition of dumpling skin that gluten free - Google Patents

Abstract

The present invention relates to a dumpling composition without added gluten, which is excellent in moldability, and is characterized by mixing mixed rice grains mixed with glutinous rice powder, pre-classified and gums, into a white rice powder.

Description

[0001] Composition of dumpling skin that gluten free [

The present invention relates to a dumpling composition without added gluten having excellent moldability.

Traditionally, dumplings are traditional foods derived from the Silla Dynasty. It is one of the foods that everyone enjoys, although the shapes and spices vary according to the local customs.

Normally, these dumplings consist of dumplings made from wheat flour as the main ingredient, wrapped in various sauces on the inside of the dumplings, and boiled or steamed at an appropriate temperature.

The dough is generally prepared by mixing raw materials such as flour, salt, and water to obtain a dough, forming a face sheet using the dough, and cutting the dough.

Here, the flour is typically a flour, and the gluten in the flour affects the viscoelasticity and texture of the dough.

However, wheat gluten is known to cause celiac disease, which is caused mainly by gliadin in wheat, causing diarrhea, abdominal cramps, and growth disturbances.

Therefore, interest in gluten-free foods using rice has been increasing for gluten-sensitive people such as celiac disease patients and atopic patients.

In recent years, dumplings mixed with dumplings, vegetables, meats, tofu, and beans mixed with 100% raw rice as main ingredients are put in a dumpling machine together with dumplings, which are not easily fried when cooked and then hardened or hardened Patent No. 10-2014-0021905 has proposed a manufacturing method.

However, in the above-mentioned Japanese Patent Laid-Open No. 10-2014-0021905, since rice flour, which is used as a main raw material, generally has no material capable of developing a network structure like flour and powdered gluten, There is a problem that the moldability of the mandhod is deteriorated due to lack of tenacity even if it is crushed or kneaded, and further, there is a problem that the texture of the dumpling made using the mandhod is low.

(0001) Published Patent No. 10-2014-0021905

In order to solve the above problems, the present invention provides a method for producing glutinous rice, which comprises mixing glutinous rice flour and glutinous rice flour mixed with glutinous rice gum, And to provide a dumpling composition which does not contain the dumpling composition.

According to an aspect of the present invention,

The present invention provides a dumpling composition to which gluten is not added, which is obtained by mixing mixed grains prepared by mixing rice flour and glutinous rice powder, pre-classified and gum.

Preferably, the mixed grains include 47 to 53 parts by weight of the glutinous rice powder relative to 100 parts by weight of the white rice powder.

Further, it is preferable to further add the corn meal powder, the brown rice powder, the millet powder, the millet powder and the black rice powder to the mixed grain.

The mixed cereal comprises 47 to 53 parts by weight of the glutinous rice powder, 17 to 23 parts by weight of the cornstarch powder, 5 to 11 parts by weight of the brown rice powder, 3 to 9 parts by weight of the powdery rice powder, 1 to 7 parts by weight of the millet powder and 0.9 to 1.5 parts by weight of the black rice powder.

In addition, it is preferable that 84 to 90 parts by weight of the preculture is used for 100 parts by weight of the mixed cereals.

It is preferable that the above-mentioned pre-sort is selected from at least one of alginic acid, potato starch, corn starch and tapioca.

It is preferable that the above-mentioned pre-sort is composed of alginic acid, potato starch, corn starch, and tapioca in a weight ratio of 1:10:10:60.

It is preferable that 0.7 to 0.9 parts by weight of the gum is used for 100 parts by weight of the mixed grain.

The gypsum is preferably at least one selected from xanthan gum and guar gum.

It is preferable that the gypsum is composed of xanthan gum and guar gum in a weight ratio of 1: 1.8.

Furthermore, it is preferable that 1.1 to 1.2 parts by weight of purple sweet potato powder is further added to 100 parts by weight of the mixed cereal.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce dumplings having excellent moldability such as hardness and tackiness without using gluten, and further, people who are sensitive to gluten and can not eat flour can eat with confidence.

Hereinafter, the dumpling composition without the gluten of the present invention will be described in detail as follows.

In order to provide a dumpling composition to which gluten is not added, the present invention is made by mixing rice grains mixed with glutinous rice powder, pre-classified and gums, into white rice powder.

First, the mixed grains are mixed with the rice flour powder.

It is preferable that the glutinous rice powder is mixed to obtain a dumpling having excellent formability by supplementing the sticky which is not in the white rice powder, and it is preferable to mix 47 to 53 parts by weight of the glutinous rice powder with respect to 100 parts by weight of the white rice powder .

More specifically, when the glutinous rice powder is mixed with less than 47 parts by weight of the glutinous rice powder, the combined grains do not have a good bondability, and the mixed grains can not be mixed uniformly.

When the above-mentioned glutinous rice powder is mixed in an amount of more than 53 parts by weight, the above-mentioned mixed grains tend to be too sticky to be mixed with each other evenly, resulting in poor moldability of the dumpling.

Herein, corn rice powder, brown rice powder, millet powder, millet powder and black rice powder may be further mixed into the mixed grain.

At this time, 47 to 53 parts by weight of the glutinous rice powder, 17 to 23 parts by weight of the cornstarch powder, 5 to 11 parts by weight of the brown rice powder, 3 to 9 parts by weight of the millet powder, 3 to 9 parts by weight of the millet powder 1 To 7 parts by weight of the black rice powder and 0.9 to 1.5 parts by weight of the black rice powder.

Since the white rice powder, the glutinous rice powder, the corn rice powder, the brown rice powder, the millet powder, the millet powder and the black rice powder are free of gluten, they are suitable for mixing to prepare a dumpling without added gluten .

In particular, the corn meal powder is preferably used to add crispy texture to the dumpling during cooking or baking using the oil.

Next, when the dough is produced using the above-mentioned mixed grain not containing gluten, the mixed grain is insufficiently adhered, so that the mixed grain is not uniformly kneaded, and thus the moldability of the dough is deteriorated It is preferable to mix the above-mentioned pre-sort into the above-mentioned mixed grain.

At this time, it is preferable to use 84 to 90 parts by weight of the pre-classified with respect to 100 parts by weight of the mixed cereals.

The precolumn may be selected from at least one of alginic acid, potato starch, corn starch, and tapioca, and since the gluten is not contained in the pre-classified portion, it is suitable for mixing to prepare a dumpling without added gluten .

More specifically, when the pre-slurry is mixed at less than 84 parts by weight, the blended grains not containing gluten can not be supplemented with tackiness, so that the mixed grains can not be uniformly mixed and the dough is cracked There is a problem that moldability is lowered.

If the above-mentioned pre-mixture is mixed in an amount exceeding 90 parts by weight, the tackiness of the dentifrice becomes too high, so that the dentifrice sticking to the mouth increases, so that the texture is lowered and the hardness of the dentifrice is lowered, .

Herein, the alginic acid and the potato starch improve the binding property of the dentifrice, and the cornstarch is preferably used to add crispy texture to the dentifrice when cooking or baking the dentifrice with oil.

The tapioca is preferably used to improve the binding properties of the mixed grains.

Alternatively, alginic acid, potato starch, corn starch, and tapioca can be mixed in a weight ratio of 1:10:10:60 in order to manufacture the mandibles having excellent moldability with excellent hardness and adhesiveness.

Next, it is preferable to mix the gums in order to prevent the moldability of the mandibles from deteriorating due to the tackiness of the mixed grains being too strong, and to obtain mandibles having excellent hardness.

At this time, it is preferable that 0.7 to 0.9 parts by weight of the gum is used for 100 parts by weight of the mixed grain.

The gums can be selected from at least one of xanthan gum and guar gum, and they are suitable for mixing because they do not contain gluten in the gum.

More specifically, when the gum is mixed at less than 0.7 part by weight, the dumpling sticks to the dumpling molding machine during the manufacture of the dumpling, resulting in a problem of poor productivity.

When the gum is mixed in an amount of more than 0.9 part by weight, the dumpling is too hard, so that the dumpling is broken at the dumpling molding machine when the dumpling is manufactured.

Here, it is preferable to use the guar black for increasing the bondability of the mixed grains to the pre-slice, and it is preferable to increase the moldability of the slices by controlling the viscosity of the mixed grains .

Alternatively, to adjust the viscosity of the mixed grains to improve moldability of the mandibles, the gums may be mixed with xanthan gum and guar gum at a weight ratio of 1: 1.8.

Next, 1.1 to 1.3 parts by weight of purplish sweet potato powder may be further added to 100 parts by weight of the mixed cereals to improve the color feeling of the dumplings.

If the purple sweet potato powder is mixed in an amount of less than 1.1 parts by weight, the color of the purplish sweet potato may not be exposed.

When the above purple sweet potato powder is mixed in an amount of more than 1.3 parts by weight, the color feeling of the dumpling may become too high, thereby deteriorating the texture of the consumer.

Hereinafter, the dumpling composition without the gluten of the present invention will be described in detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

[Examples 1 to 7]

Mixed grains were prepared by mixing white rice flour, glutinous rice flour, corn flour, brown rice flour, millet flour, millet flour and black rice flour.

Next, the mixed grains were mixed with whole grains composed of alginic acid, potato starch, corn starch and tapioca, and gums composed of xanthan gum and guar gum.

Next, purple sweet potato powder, tablets, polenta, soft pet powder, and purified water were mixed and mixed using a vacuum blender for 10 minutes.

At this time, the mixed grains, the pre-classified and the gourd, the purple sweet potato powder, the purified salt, the whitening cream, the soft pet powder, and the purified water were mixed at the weight percentages shown in Table 1 below.

Next, after general kneading for 8 minutes, kneading in a vacuum state for 4 minutes was performed to obtain a dumpling without adding the gluten of Examples 1 to 7.

[Comparative Example 1]

The dentifrice of Comparative Example 1 was obtained by purchasing dentifrices sold on the market.

The dentifrice of Comparative Example 1 was composed of 23.3% of a mixed additive consisting of purified water, cornstarch, purified salt, alcohol, propylene glycol, gluten, and lactic acid fermentation solution of vegetable lactic acid bacteria in 76.7% of wheat flour.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7
spirit
synthesis
Song
water
White rice powder 14.34 14.44 17.52 17.56 17.65 18.48 18.47 Corn meal powder 3.50 3.52 3.50 4.92 3.53 3.70 3.69 Glutinous rice powder 9.09 8.45 8.76 8.78 8.82 9.24 9.23 Brown rice powder 2.10 2.11 2.10 2.11 1.41 1.48 1.48 Black rice powder 0.35 0.35 0.84 0.84 0.71 0.22 0.22 Millet powder 0.35 0.35 0.70 0.70 0.71 0.74 0.74 Sorghum powder 0.21 0.21 1.05 0.70 1.06 1.11 1.11
I'm
minute
Flow
Alginic acid 0.35 0.35 0.35 0.35 0.35 0.37 0.37 Potato starch 6.99 7.04 3.50 2.81 3.53 3.50 3.69 corn
Starch 6.99 7.04 3.50 2.81 3.53 3.50 3.69 tapioca 20.98 21.13 21.73 23.17 21.88 23.32 22.90 sword
Flow Xanthan gum - 0.70 0.18 0.18 0.18 0.10 0.10 Guar gum - - 0.09 0.18 0.09 0.18 0.18

group
Get
Purple sweet potato powder - - - - - 0.37 0.44 Purified salt 0.35 0.35 0.35 0.35 0.35 0.37 0.37 Jungbang 2.17 2.18 2.80 2.18 2.82 2.96 2.96 Soft pet
powder 2.17 2.18 2.17 2.18 2.19 2.29 2.29 Purified water 30.06 29.60 29.46 29.48 29.64 28.07 28.08 Sum(%) 100 100 100 100 100 100 100

[Measurement of Hardness and Adhesion]

The hardness and adhesiveness of the dentifrices of Example 1 and Comparative Example 1 were measured ten times using a texture analyzer (TA-XT2, Stable Micro System Co., England) Respectively.

The frozen dentifrice was thawed for 1 hour and then cut into a predetermined size (1.0 cm x 1.0 cm x 0.1 cm) and placed on a platform by two sheets. The results are shown in Table 2 below, and the results are shown in Table 3 below .

Measuring conditions
Instrument TA / XT2
(Stable Micro System Ltd., Haslemerd, UK) Method TPA test Probe type P / 20R Test speed 1.0 mm / s Pre test speed 1.0 mm / s Post test speed 5.0 mm / s Trigger type auto 5.0 g 테스트 전압 70%

Hardness (kg) Adhesion (kg · s) Example 1 3.65 -0.7 Example 2 3.69 -0.7 Example 3 3.70 -0.6 Example 4 3.74 -0.6 Example 5 3.72 -0.6 Example 6 3.76 -0.6 Example 7 3.80 -0.5 Comparative Example 1 3.81 -0.5

As shown in Table 3, it was confirmed that the hardness and tackiness of the mandhods of Example 7 were the most superior to the hardness and tackiness of mandhods of Examples 1 to 6.

In the dentifrices of Example 1 and Example 2, the mixture was mixed with the above-mentioned pre-classifieds, but the gums were not mixed or the mixture of the gums was insignificant.

In the mandhods of Examples 3 to 7, in order to improve the hardness and tackiness of mandhods, the precolumn and the gums were mixed. However,

The above-mentioned precursors were prepared by mixing alginic acid, potato starch, corn starch and tapioca at a weight ratio of 1:10:10:60 and mixing the mixture with xanthan gum and guar gum at a weight ratio of 1: 1.8, And the tackiness was the most similar to the hardness and tackiness of the comparative example 1.

Accordingly, the dentifrice of Example 7 has almost the same hardness and tackiness as the dentifrice containing gluten generally sold in the market, and therefore, it is considered to be most suitable for manufacturing dentifrice without the gluten of the present invention.

[Sensory Evaluation]

As shown in Table 3, sensory evaluation was performed on the dentifrice of Example 7 and the dentifrice of Comparative Example 1 in which the hardness and tackiness were the most excellent, regarding taste, color, texture and overall taste. The sensory evaluation was performed on 20 adult men and 20 adult women. The taste, color, texture, and overall acceptability were evaluated using the 9 point scoring method (9-excellent, 7- good, 5- normal, 3- poor, 1- Very poor), and the results are shown in Table 4 below.

flavor color Texture Overall likelihood Example 7 9.2 8.9 8.2 8.7 Comparative Example 1 7.7 8.1 8.0 7.9

As shown in Table 4, it was confirmed that the overall preference of the mandhod of Example 7 was 8.7, which was higher than the overall preference 7.9 of mandhod of Comparative Example 1. [

This is because in Example 1, mixed grains obtained by mixing white rice flour, glutinous rice flour, corn flour, brown rice flour, millet flour, millet flour and black rice flour were used in the manufacture of mandotts, Which is considered to be significantly higher than the taste of Comparative Example 1.

In Example 7, since the purplish sweet potato powder was used in the manufacture of mandhods, the color was 8.9, which is considered to be higher than the color of Comparative Example 1 in which mandolin was manufactured using only flour.

It was confirmed that the mouthfeel feeling of Example 7 was higher than the mouthfeel feeling of Comparative Example 1. This is because the corn meal powder was mixed during the preparation of the mandhods of Example 7, so that crispy texture could be added to the mandhods when cooked or baked using oil, and further, by mixing the pre- And the lacked viscosity of the mixed grain which is not contained therein is improved remarkably.

Claims (11)

84 to 90 parts by weight of whole grains and 0.7 to 0.9 parts by weight of gums are mixed with 100 parts by weight of the mixed grain,
The mixed cereal comprises 47 to 53 parts by weight of glutinous rice powder, 17 to 23 parts by weight of cornstarch powder, 5 to 11 parts by weight of brown rice powder, 3 to 9 parts by weight of millet powder, 1 to 7 parts by weight of millet powder, And 0.9 to 1.5 parts by weight of a black rice powder,
The above-mentioned preliminary classification comprises alginic acid, potato starch, corn starch, and tapioca in a weight ratio of 1:10:10:60,
Wherein the gum is composed of xanthan gum and guar gum in a weight ratio of 1: 1.8.
The method according to claim 1,
Characterized in that 1.1 to 1.3 parts by weight of purple sweet potato powder is further added to 100 parts by weight of the mixed cereal. delete delete delete delete delete delete delete delete delete