KR101894286B1 - Manufacturing method for gluten-free choux pastry - Google Patents

Abstract

Provided is a method for producing gluten-free choux pastry. To this end, the production method comprises the following steps: forming a mixture comprising water or liquid containing water or water, a first powder other than flour, and salt; heating the mixture by high frequency or heating the mixture via indirect heating using steam for gelation; mixing egg and oil in the gelled mixture to prepare dough; bringing a lower surface of a molded product formed by extruding the dough with a pan and applying moisture to an upper surface not in contact with the pan for coating; a first baking step of placing the molded product in an oven together with the pan and heating the lower surface to a higher temperature than the upper surface to expand the same; and a second baking step of heating by changing the temperature gradient of the lower surface and the upper surface after the first baking step.

Description

{Manufacturing method for gluten-free choux pastry}

The present invention relates to a process for preparing choux pastry, and more particularly, to a process for producing gluten-free shuppies which can be produced without gluten using a raw material other than wheat.

Food culture is changing. The food culture is also changing as foreign food ingredients and food are imported in large quantities, foreign food culture is frequently encountered through travel, and restaurants and other businesses flourish. For example, bread, which was conventionally thought of as simply a snack, has already been used as a meal because it has been left out of the concept of snacks.

The bread can be classified into various types according to the manufacturing method, shape, contents, and the like. In Western countries, bread has been used for a long time, so various kinds of bread have been made. Most breads have wheat as a raw material.

Bread, which is a raw material of wheat, is formed by the gluten contained in the wheat, and the shape of the dough that expands during baking is maintained. Thus, most breads are made from wheat as the main ingredient. However, gluten may cause digestive disorders and so on, which is a component that should be avoided for some people.

Therefore, reducing the content of gluten or gluten-free health food is attracting attention as an alternative. However, most of these health foods were difficult or impossible to make bread because of lack or lack of gluten. In addition, in the case of certain kinds of bread such as choux pastry, it is very difficult or impossible to manufacture without using wheat, and even if the bread is successful, the original shape and texture are difficult to reproduce.

Korean Registered Patent No. 10-1594491, (Feb.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for producing gluten-free shredded pastry without using gluten, And a method for producing a gluten-free shredded pastry.

The technical problem of the present invention is not limited to the above-mentioned problems, and other technical problems not mentioned can be clearly understood by those skilled in the art from the following description.

A method of making a gluten-free shampoos according to the present invention comprises the steps of: forming a mixture comprising a liquid comprising water or water, a first powder that is not a whey, and a salt; Heating the mixture in a sealed space at a high frequency or indirect heating method using steam to gelatinize the mixture; Mixing egg and fat in said mixture to form a dough; Contacting the lower surface of the molded product formed by extruding the dough with a pan, and applying an upper surface of the molded product not in contact with the pan by applying moisture; A first burning step of putting the molded article in an oven together with the fan and heating the lower surface by heating to a higher temperature than the upper surface; And a second baking step of changing the temperature gradient between the lower surface and the upper surface after the first baking step and heating the same.

The mixture may further comprise a second powder of a natural additive.

The first powder may include at least one selected from rice powder, brown rice powder, black rice powder, red fine powder, oat powder, barley powder, and rye powder.

The second powder may be at least one selected from the group consisting of leaf powder, cowpea powder, mulberry leaf powder, Huangchil powder, sweet potato powder, pumpkin powder, bit powder, yuju powder, silkworm powder, pig potato powder, green tea powder, chlorella powder, mugwort powder, And may include at least any one selected.

The liquid containing water may contain at least one selected from milk and soy milk.

Wherein the first powder is rice powder and the second powder is coconut leaf powder, and the dough comprises 30 to 36 wt% of water, 18 to 25 wt% of the rice powder, 0.5 to 1.5 wt% of the coconut leaf powder, 25 to 30% by weight of eggs, and 7.5 to 26.5% by weight of the salt and the oil.

The first baking may be performed while maintaining the temperature of the lower surface at 175 ° C and the temperature of the upper surface at 150 ° C.

The second baking may be performed while maintaining the temperature of the lower surface at 150 캜 and the temperature of the upper surface at 160 캜.

The first burning step lasts 20 minutes and the second burning step lasts 30 minutes.

The dough may be prepared by mixing the egg and the egg after mixing the eggs three or more times.

After the second baking step, the step of injecting cream into the formed crust may be further performed.

According to the present invention, bread without gluten and without gluten can be easily produced. In particular, it is possible to easily make a shrunken pastry in the form of a hollow crust, which has been conventionally difficult to manufacture, without using a mill. In addition, by adding natural additives to such shuppies, they can exhibit useful effects of natural products, so that healthy breads without gluten can be very easily prepared and supplied.

1 is a flowchart illustrating a method of manufacturing a gluten-free shredded pastry according to an embodiment of the present invention.
Fig. 2 is a schematic diagram showing a process of gelation according to the present production method.
FIG. 3 is a photograph illustrating a mixture obtained by the hydroentangling process of FIG. 2; FIG.
Fig. 4 is a photograph showing a molded product formed by extruding a dough formed from the mixture of Fig. 3; Fig.
FIG. 5 is a photograph illustrating an example in which the molding of FIG. 4 is coated with moisture.
6 to 8 are schematic diagrams showing a baking process according to the present manufacturing method.
FIGS. 9 and 10 are photographs illustrating the crust completed from the molding through the burning process of FIGS. 6 to 8. FIG.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and methods for accomplishing the same will be apparent with reference to the embodiments detailed in conjunction with the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of invention to a person skilled in the art, and the invention is only defined by the claims. Like reference numerals refer to like elements throughout the specification.

Hereinafter, a method of manufacturing a gluten-free shoe pastry according to an embodiment of the present invention will be described in detail with reference to FIGS. 1 to 10. FIG. The description is based on the flowchart of Fig. 1, and proceeds with reference to the remaining drawings.

FIG. 1 is a flow chart showing a method of manufacturing a gluten-free shredded pastry according to an embodiment of the present invention, FIG. 2 is a schematic view showing a gliding process according to the present manufacturing method, FIG. ≪ / RTI > FIG. 4 is a photograph illustrating a molded product obtained by extruding a dough formed from the mixture of FIG. 3, FIG. 5 is a photograph illustrating an example in which the molded product of FIG. 4 is coated with moisture, Fig. 2 is a schematic diagram showing a baking process by a method. FIGS. 9 and 10 are photographs illustrating the crust completed from the molding through the burning process of FIGS. 6 to 8. FIG.

Referring to FIG. 1, the method for producing gluten-free shredded pastry according to the present invention provides a method for producing bread using a first powder as a main raw material. In particular, by using the manufacturing method of the present invention, it is possible to manufacture a crust-shaped choux pastry having an empty space therein without using a mill. In addition, a healthy bread added to the effect of the second powder of natural additives can be produced by the production method of the present invention. In addition, the bread prepared by the manufacturing method of the present invention is not inferior to the shuppies, which are manufactured using the wheat flour, in shape and texture, so that people who are allergic to gluten ingredients or those who should avoid them can freely eat them, You can enjoy it on a daily basis.

The manufacturing method of the present invention will be described below in order with reference to the flowchart of FIG. A method of manufacturing a gluten-free shredded pastry according to the present invention comprises the steps of:

(Step S100) of forming a mixture (see 10 in Fig. 2) comprising a liquid containing water or water, a first powder that is not a whey, and a salt,

A step S200 of heating the mixture in a sealed space at a high frequency or by indirect heating using steam to gelatinize the mixture,

A step of mixing the egg and the oil into the enriched mixture to form a dough (S300),

A step S400 of bringing the lower surface of the molded product (see 20 in Fig. 6) formed by extruding the dough into contact with the pan and the upper surface not in contact with the pan by applying moisture,

A first burning step (S500) of placing the molded article in an oven together with a fan and heating the lower surface to a higher temperature than the upper surface,

And a second baking step (S600) of changing the temperature gradient of the lower surface and the upper surface after the first baking step,

After the second baking step, injecting the cream into the crust (see 30 in FIG. 8) formed by expanding the molding.

In addition, the mixture of the first step (S100) may further comprise a second powder of natural additives. That is, a second powder made of a natural additive can be mixed with a mixture as needed to produce a gluten-free pretzel that exhibits the efficacy of a natural product. Hereinafter, in the embodiment of the present invention, an example in which the mixture includes both the first powder and the second powder will be described in detail.

The gluten-free shredded pastry which can be produced by the method of the present invention can be made of various materials other than wheat. In particular, the first non-whey meal may include at least one selected from rice powder (white rice powder), brown rice powder, black rice powder, red fine powder, oat powder, barley powder, and rye powder. In addition, the second powder made of the natural additives can be used in a variety of forms, such as a leaf powder, a cowpea powder, a mulberry leaf powder, an orange powder, a sweet potato powder, a pumpkin powder, a beet powder, a bitter melon powder, a silkworm powder, Green tea powder, chlorella powder, mugwort powder, and corn powder.

That is, the gluten-free shoe pastry of the present invention can be produced using various raw materials other than wheat. In addition, the natural additives to be added thereto may be prepared in various forms in powder form so that the efficacy of the raw materials can be exerted. Hereinafter, in particular, a method of preparing a gluten-free shredded pastry comprising a rice powder as a first powder and a leaf powder as a second powder will be described in detail. The rice powder may be white rice, and the cucumber leaf powder may be formed in powder form by taking leaves of Cudrania tricuspidata. It is known that cucumber leaf has an improving effect on diabetes, skin diseases and the like and has an antioxidative effect and an anticancer effect, so that the effect can be obtained by eating the shuppaste prepared in this embodiment. BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a gluten-free shredded pasta using natural cucumber leaves according to an embodiment of the present invention will be described in detail with reference to the drawings.

First, a mixture including water, a first powder, a second powder, and a salt is formed (S100). As described above, the first powder may be a rice powder and the second powder may be a mixture of leaf powder. The mixture can be formed using a liquid containing water or water. In this embodiment, a method of forming a mixture with water is described as a basis, but in other embodiments, another liquid containing water may be used. In such a case, the liquid containing water may comprise at least one selected from, for example, milk and soy milk.

The thus formed mixture 10 maintains a lump shape as shown in Fig. This mixture 10 can be gelatinized by heating in a sealed space at a high frequency or indirectly by using steam (S200). That is, as shown in FIG. 2 (a), the mixture 10 is accommodated in a closed space by using a microwave oven, and the mixture 10 is heated and smoothened by applying a high frequency (a) . The mixture 10 resonates with the internal molecules by microwave vibration, and the mixture 10 is heated to apply heat to the mixture 10 composed of water, the first powder, the second powder, and the salt more effectively by applying a high frequency .

Further, as shown in Fig. 2 (b), the mixture 10 can be indirectly heated by bringing the mixture 10 into contact with the steam (b) to make it gorgeous. The steam can be water vapor and water vapor can circulate inside the steamer and evenly distribute the heat to the mixture (10). Therefore, as in the case of heating directly to an external heat, there is no problem such as burning only on the outer surface, and the mixture 10 can be effectively heated by sufficiently heating for a longer time.

Using this method, a mixture of water, first powder, second powder and salt can be very effectively enameled. Particularly, in the case of using the first powder other than wheat as the main raw material as in the present production method, the mixture can be formed in such a manner and the viscosity can be imparted to the mixture sufficiently. Therefore, the dough made of such a mixture can be used to make bread more effectively.

Thereafter, eggs and oil are mixed into the enriched mixture to form a dough (S300). The enriched mixture may be formed in the shape as shown in Fig. This mixture is mixed with egg and oil to form a dough. The dough may specifically be composed of 30 to 36% by weight of water, 18 to 25% by weight of rice powder, 0.5 to 1.5% by weight of leaf powder, 25 to 30% by weight of eggs and 7.5 to 26.5% . At this time, the egg and the oil are mixed sequentially, and the egg is divided into three or more times to mix with the mixture, and then the oil is mixed again to form the dough. The oil may be vegetable or animal based and may be of various different types as needed. The fat can be at least one selected from, for example, butter, shortening, margarine, edible oil, brown rice oil, olive oil, sunflower oil, and palm oil.

The dough thus formed can be extruded into a relatively small hole to form a formed product. At this time, particularly, the lower surface of the molded article formed by extruding the dough is brought into contact with the pan, and the upper surface not in contact with the pan is coated with moisture by applying thereto (S400). The molding can be made by putting the dough into a pocket and pressing it with a conical nozzle to discharge it. As a result, as shown in FIG. 4, a plurality of moldings can be extruded and molded into a suitable size on the pan. 4, the lower surface of the molded article is in contact with the fan, and the upper surface not in contact with the fan is exposed to the outside. Moisture may be applied to the upper surface of the molded article to coat it as shown in FIG.

Moisture coated on the top surface of the molding may evaporate during the subsequent baking process and may serve to lower the temperature of the top surface. In addition, the subsequent baking process forms a temperature gradient between the upper and lower surfaces of the molded article, particularly in the oven, as will be described later, thereby stably expanding the molded article. Hereinafter, the following burning step will be described.

First, the molded article is put into an oven together with a fan, and a first baking step (S500) is performed in which the lower surface is heated to a temperature higher than the upper surface and expanded. That is, as shown in FIG. 6, the molded product 20 is placed in an oven and the temperature T1 of the lower surface is maintained higher than the temperature T2 of the upper surface to form a temperature gradient. When the lower surface is heated to a higher temperature than the upper surface, the formed product 20 is stably expanded to form the expanded material 20a as shown in FIG. The expansion 20a is an intermediate state in which the lower surface of the expanded body 20 is hardened by the temperature gradient, and the upper surface is still fluid. Therefore, it easily expands toward the upper part, and the shape of the whole choux is made. In addition, since viscosity is imparted through the peculiar process of the present invention as described above, the gas is effectively confined and easily expanded. Thus, as shown in Fig. 8, a crust 30 in which a space is formed is made.

That is, the lower surface of the molded product is heated to a higher temperature than the upper surface, thereby stably expanding the respective molded products and forming a crust 30 having a space therein. Thereafter, the second baking step of changing the temperature gradient of the upper surface and changing the temperature gradient again is performed (S600). That is, after the crust 30 is formed, the temperature T1 of the lower surface is maintained lower than the temperature T2 of the upper surface to change the temperature gradient so that the upper and lower surfaces are uniformly cured. Through these successive baking steps, a gluten-free shuppan can be formed in a very beautiful form.

Preferably, in the first baking step, the temperature of the lower surface is maintained at 175 ° C and the temperature of the upper surface is maintained at 150 ° C. In the second baking step, the temperature of the lower surface is 150 ° C, Lt; RTI ID = 0.0 > 160 C. < / RTI > Still more preferably, this temperature gradient is maintained and each first burning step lasts 20 minutes and the second burning step lasts 30 minutes. In particular, the above-described baking step is continuously performed while maintaining such a condition, whereby the gluten-free shredded pastry can be manufactured very easily.

The crust of the thus-manufactured shoe pastry may be formed in the shape as shown in Figs. 9 and 10. By using the above-described method, a shuffle pastry having the first powder as the main ingredient can be satisfactorily produced in a shape that is different from that of a conventional shuffle pastry as shown in the photograph. Also, as in the present embodiment, the second powder of the natural additive may be mixed to add the efficacy of the natural product to the shoup pastry. As shown in FIG. 10, the crust of the shoe pastry has a space in the inside thereof, so that cream can be injected into the inside of the crust to complete the gluten-free shoe pastry (S700). The cream to be injected into the inside of the crust is not particularly limited, and it is possible to complete the inside by injecting chocolate or other contents into the inside of the crust. As described above, the gluten-free shredded pastry can be very easily produced by using the production method of the present invention.

In the present embodiment, the first powder is formed of rice powder and the second powder is formed of leaf powder. However, in another embodiment, as described above, the first powder may be rice powder The above-mentioned various materials can be selected and used. In addition, the second powder is not limited to leaf powder, and various natural materials can be selected and used. Various forms of gluten-free shredded pastry can be prepared using the process of the present invention with various materials.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, You will understand. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

10: mixture 20: molding
20a: Expansion 30: Crust
a: high frequency b: steam

Claims (11)

Forming a mixture comprising a liquid comprising water or water, a first powder consisting of grain rather than wheat, and a salt;
Heating the mixture in an indirect heating method in which high frequency is applied in the closed space to resonate internal molecules by high frequency vibration or in contact with steam that circulates inside the steam generator and transfers heat, and gelatinization;
Dividing the egg into three or more portions of the mixture to form a dough;
Contacting the lower surface of the molded product formed by extruding the dough with a pan, and applying an upper surface of the molded product not in contact with the pan by applying moisture;
A first burning step of putting the molded article in an oven together with the fan and heating the lower surface by heating to a higher temperature than the upper surface; And
And a second baking step of changing a temperature gradient between the lower surface and the upper surface after the first baking step and heating the same. The method according to claim 1,
Wherein the mixture further comprises a second powder of a natural additive. The method according to claim 1,
Wherein the first powder comprises at least one selected from rice powder, brown rice powder, black rice powder, red fine powder, oat powder, barley powder, and rye powder. 3. The method of claim 2,
The second powder may be at least one selected from the group consisting of leaf powder, celery powder, mulberry leaf powder, Huangchil powder, sweet potato powder, pumpkin powder, bitumen powder, loose powder, silkworm powder, pig potato powder, green tea powder, chlorella powder, mugwort powder, Lt; RTI ID = 0.0 > gluten-free < / RTI > The method according to claim 1,
Wherein the liquid containing water comprises at least one selected from the group consisting of milk and soybean milk. 3. The method of claim 2,
Wherein the first powder is a rice powder, the second powder is a leaf powder,
Wherein the dough comprises 30 to 36% by weight of the water, 18 to 25% by weight of the rice powder, 0.5 to 1.5% by weight of the coconut leaf powder, 25 to 30% by weight of the egg, 7.5 to 26.5% By weight, based on the total weight of the gluten-free pretreast. The method according to claim 6,
Wherein the first baking is performed while maintaining the temperature of the lower surface at 175 캜 and the temperature of the upper surface at 150 캜. 8. The method of claim 7,
Wherein the second baking step is performed while the temperature of the lower surface is maintained at 150 占 폚 while the temperature of the upper surface is maintained at 160 占 폚. 9. The method of claim 8,
Wherein the first baking is continued for 20 minutes and the second baking is continued for 30 minutes. delete The method according to claim 1,
Further comprising, after the second baking step, injecting cream into the crust formed by expanding the molded product.

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