KR101993269B1 - Gluten-free dough water for bakery food and manufacturing method thereof - Google Patents

Abstract

The method for producing gluten-free dough water for confectionery baking according to the present invention is characterized in that it comprises 85 to 95% by weight of edible water, 1 to 10% by weight of cabbage, 1 to 10% by weight of onion and 0.5 to 1.5% Preparing a vegetable water by heating the vegetable mixture including 80 parts by weight to 80 to 120 캜; Preparing a starch mixture by heating a starch mixture comprising 50% by weight to 75% by weight of potable water, 25% to 50% by weight of boiled water of pumpkin and rice, to 80 to 120 캜; And mixing the number of vegetables and the number of starches. Accordingly, the present invention provides gluten-free dough water for confectionery baking, which is excellent in digestion and absorption, and can improve the quality of dough, and a method for producing the same.

Description

GLUTEN-FREE DOUGH WATER FOR BAKERY FOOD AND MANUFACTURING METHOD THEREOF BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gluten-

The present invention relates to a gluten-free kneaded water for confectionery baking and a process for producing the same.

In the field of confectionery baking technology, the quality of the dough is very important for realizing excellent taste and texture of the product. The properties of these doughs are generally controlled by the mixing ratio of the grain, yeast, and the number of doughs.

In particular, the number of doughs is very important in determining the properties of the dough by being mixed with the grain flour. In addition, since a quality deviation of a product may be significantly caused by a small difference in the number of doughs, it is essential to stabilize the dough by the number of doughs for mass production.

Generally, the dough water contains an emulsifier, a release agent, a preservative and the like in order to increase the uniformity of the dough. Although it is difficult to precisely control the uniformity of dough in a mass production process, a large amount of additives are used, but in recent years, efforts have been made to reduce the amount of such additives and to replace them with substances derived from natural foods.

On the other hand, gluten is a protein complex of net structure formed by reacting two proteins of glialand and glutenin contained in wheat, barley and the like with water. The net structure of gluten formed in the dough inhibits the release of gas such as carbon dioxide and ethanol generated by the yeast, which causes the dough to bloom. These parts of the dough are crucial factors in distinguishing quality and quality of confectionery bakery products.

In recent years, gluten intolerance and gluten sensitivity, such as the difficulty of digestion and absorption of gluten, the polymer, or abnormal immune response is increasingly causing cases. As a result, interest in gluten-free products is gradually increasing, but it is not easy to control the kneadability, texture and moisture content of gluten-free products while increasing the degree of parts of the dough for baking.

Therefore, there is a growing need to develop a technique for improving the quality of a dough while avoiding excessive use of additives in a gluten-free product, reducing the amount of the additive used, or replacing it with a material derived from a natural food.

An object of the present invention is to provide a gluten-free dough water for confectionery baking which is excellent in digestion and absorption and can improve the quality of dough, and a method for producing the same.

One embodiment of the present invention provides a vegetable mixture comprising 85 to 95% by weight of vegetable water, 1 to 10% by weight of cabbage, 1 to 10% by weight of onion and 0.5 to 1.5% by weight of black currant, ≪ RTI ID = 0.0 > 120 C < / RTI > to produce vegetable water; Preparing a starch mixture by heating a starch mixture comprising 50% by weight to 75% by weight of potable water, 25% to 50% by weight of boiled water of pumpkin and rice, to 80 to 120 캜; And mixing the number of vegetables with the number of starches. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gluten-

In the step of preparing the vegetable water, the weight ratio of cabbage to onion may be 1: 0.5 to 1: 2.

The step of preparing the vegetable water may include heating the vegetable mixture to 40 wt% to 60 wt% of the weight of the vegetable mixture before heating to produce the vegetable water.

The weight ratio of the pumpkin and rice may be 1: 0.5 to 1: 1.

The step of preparing the starch water may include heating the starch mixture to 70 wt% to 80 wt% of the weight of the starch mixture to prepare starch water.

The boiled rice of the pumpkin and the rice was prepared by adding 2 to 3 times by weight of water to the washed rice and immersing it for 1 to 3 hours and then removing the immersion liquid. And then boil it.

The step of preparing the starch water may further include adding 10 to 20 parts by weight of the dried tofu powder based on 100 parts by weight of the starch mixture.

The dried tofu powder may be prepared by baking the tofu in an oven at 150 ° C to 250 ° C for 20 minutes to 30 minutes and then pulverizing the tofu.

The step of preparing the starch water may further include adding 0.1 to 1 part by weight of salt based on 100 parts by weight of the starch mixture.

In the mixing of the number of vegetables and the number of starches, the weight ratio of the number of vegetables to the number of starches may be 1: 0.5 to 1: 2.

And adding the wild-type fermenting microorganism to the dough water to prepare a fermented product after mixing the number of vegetables and the starch water.

Another embodiment of the present invention relates to a gluten-free dough for confectionery baking produced by the above-mentioned method 100 parts by weight; And 50 to 300 parts by weight of grain powder; To a kneading machine.

Disclosed is a gluten-free dough water for confectionery baking which is excellent in digestion and absorption and can improve the quality of dough, and a method for producing the same.

One embodiment of the present invention provides a vegetable mixture comprising 85% to 95% by weight of potable water, 1% to 10% by weight of cabbage, 1% to 10% by weight of onion and 0.5% to 1.5% Heating to 80 to 120 캜 to produce vegetable water; Preparing a starch mixture by heating a starch mixture comprising 50% by weight to 75% by weight of potable water, 25% to 50% by weight of boiled water of pumpkin and rice, to 80 to 120 캜; And mixing the number of vegetables with the number of starches. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gluten-

Accordingly, the present invention provides gluten-free dough water for confectionery baking, which is excellent in digestion and absorption properties and can improve the quality of dough, and a method useful for mass production thereof.

The number of vegetables is a heat solution of cabbage, onion and black currant. When applied as a dough water, soluble fibrin is provided in dough to provide sufficient stickiness in gluten-free dough, and various nutrients derived from plants can do.

The number of vegetables including the cabbage can provide soluble fiber to the kneaded water, excellent digestion and absorption property, excellent effect on gastric ulcer, gastritis and the like, and it is possible to reduce the burden of digestion of the consumer when used in confectionery baking products.

In addition, the number of vegetables including the cabbage may further improve the fermentation degree by providing vitamins and minerals necessary for essential growth of microorganisms when the dough water is fermented.

Also, it is advantageous to buffer the pH change of the vegetable water including the cabbage, and in particular, when applied as a dough water in a mass production process, the uniformity of the dough for baking can be improved and the quality can be further improved.

The cabbage in the vegetable mixture may be contained in an amount of 1 wt% to 10 wt%. Within the above range, it is possible to balance the digestion and absorption properties while supplying soluble fiber, vitamins and minerals to a superior extent.

The number of vegetables including the onion can provide the soluble fiber to the kneading water, and it can promote the secretion of the digestive juice including the components such as disulfide and allyl sulfide, so that the burden of digestion of the consumer Can be reduced. In addition, the number of vegetables including the onion may further increase the fermentation degree by providing sugar, vitamins and minerals necessary for essential growth of microorganisms when the dough water is fermented.

In addition, the number of vegetables containing onion such as phosphoric acid is supplied with a component such as phosphoric acid to lower the pH of the dough water which is likely to have alkalinity to an appropriate range, thereby improving the quality of dough for confectionery baking, Excessive proliferation can be prevented, and the preservability of the dough can be improved.

The onion in the vegetable mixture may be contained in an amount of 1 wt% to 10 wt%. Within the above range, the digestive and absorbability can be balanced in a balanced manner while supplying soluble fiber, phosphoric acid, vitamins and minerals to a superior extent.

In the step of preparing the vegetable water, the weight ratio of cabbage to onion may be 1: 0.5 to 1: 2. Within the above range, when applied as a dough water, the pH and thus the quality of the dough for baking can be further improved and the degree of fermentation can be improved while preventing the excessive growth of microorganisms and improving the preservability.

The number of vegetables containing the black currant can provide the soluble fiber in the kneaded water and can contain various kinds of antioxidant components to lower the incidence of inflammation in the digestive organs, The burden of digestion can be reduced.

In addition, the number of vegetables including black currant can further improve the degree of fermentation by providing organic acids, vitamins and minerals necessary for essential growth of microorganisms when fermenting the kneaded water.

In addition, the number of vegetables including blackcurrant provides components such as organic acids and antioxidants to prevent browning and oxidation of the dough water which is easy to browse, including cabbage and onion, and, when applied as dough water, The quality of the dough can be further improved.

The black currant in the vegetable mixture may be contained in an amount of 0.5 wt% to 1.5 wt%. Within the above-mentioned range, the digestion and absorption can be balanced in a high level while supplying soluble fibrin, organic acid, vitamin and mineral, etc. to a superior extent.

The step of preparing the vegetable water may include heating the vegetable mixture to 40 wt% to 60 wt% of the weight of the vegetable mixture before heating to produce the vegetable water. Within this range, it is possible to improve the pH and thus the quality of the dough for baking confectionery when applied, and to improve the preservability while improving the degree of fermentation. In addition, it is possible to impart a viscosity to the kneaded water which is advantageous for improving the quality of the kneaded product.

The method for heating the vegetable mixture in the step of producing the vegetable water is not particularly limited, and for example, heating may be performed at 80 to 120 캜 for 1 to 3 hours. In this case, the soluble fiber content of the dough water can be further improved.

The number of starches is a hot liquid of boiled water of pumpkin and rice. When applied as a dough water, it provides starch in batter to provide sufficient viscosity, tenacity and kneadability even in gluten-free dough.

The starch water containing the boiled water of the pumpkin can provide starch, starch, soluble fibrin, etc. to the kneaded water, and can provide a complex sugar having excellent taste and flavor, When used in confectionery baking products, the burden of digestion of the consumer can be reduced.

In addition, the number of starches including the boiled water of the pumpkin can be improved by providing sugar, vitamins and minerals necessary for essential growth of microorganisms when the batter water is fermented.

The number of starches containing the steaming water of the rice can provide a luxury carbohydrate to the kneading water. In this case, gluten-free kneading can provide sufficient viscosity, tenacity, kneadability and the like.

Also, the water of rice can improve the quality of the product for confectionery baking, such as the moisture, fermentability, and texture, while providing a starch having high digestion and absorption properties.

There is no particular limitation on the method for producing the boiled water of the pumpkin and the rice. For example, water of 2 to 3 times the weight of rice is put into the washed rice, and the rice is immersed for 1 to 3 hours, And then putting the boiled rice produced in the inside of the pumpkin into which the flounder has been removed, and then boiling it. In such a case, the number of starches containing the pumpkin and the rice juice may sufficiently contain the hydrolyzed carbohydrate in the kneaded water, so that the digestion and absorption can be facilitated, and the viscosity, tenacity and kneadability of the gluten-free dough can be improved.

The weight ratio of pumpkin and rice in the steaming water may be 1: 0.5 to 1: 1. Within this range, the number of starches including the boiled pumpkin and the cooked rice is sufficiently contained in the kneaded water, so that digestion and absorption are facilitated, and the viscosity, tenacity and kneadability of the gluten-free dough are further improved .

The step of preparing the starch water may include heating the starch mixture to 70 wt% to 80 wt% of the weight of the starch mixture to prepare starch water. Within the above range, it is possible to further improve the viscosity, tenacity, kneading property and thus the quality of the dough for confectionery baking at the time of application, and to further control the texture and moisture content of the confectionery baking product.

The method for heating the starch mixture in the step of producing the starch water is not particularly limited, and for example, heating may be performed at 80 to 120 DEG C for 1 to 3 hours. In this case, the viscosity, stickiness and kneadability of the kneaded water can be further improved.

The step of preparing the starch water may further include adding 10 to 20 parts by weight of the dried tofu powder based on 100 parts by weight of the starch mixture. The dry tofu powder not only serves as a protein source, but also emulsifies the dough, improves the compatibility of the ingredients, and imparts a firmer texture to confectionery baking products.

The method of preparing the dried tofu powder is not particularly limited, but may be baking the tofu in an oven at 150 ° C to 250 ° C for 20 minutes to 30 minutes, followed by pulverizing the dried tofu powder. In this case, the starch water, which additionally contains the dried tofu powder, not only contains protein sufficiently in the dough water, but also maintains excellent moisture retention, thereby facilitating digestion and absorption, and improving the kneading property of gluten- .

The step of preparing the starch water may further include adding 0.1 to 1 part by weight of salt based on 100 parts by weight of the starch mixture. Within this range, the hardness of the number of starches can be improved, and the fermentation quality during fermentation by microorganisms can be further improved.

In the step of mixing the number of vegetables and the number of starches, the weight ratio of the number of vegetables to the number of starches may be 1: 0.5 to 1: 2. In this case, the number of doughs produced by the mixing of these ingredients is in a balanced manner, including digested and absorbed, including glutinous-free sugars, dietary fiber, soluble fiber, vitamins, organic acids and the like, The viscosity of the dough, the tenacity, the kneading property and the like can be further improved.

And adding the wild-type fermenting microorganism (yeast, etc.) to the dough water produced by mixing the vegetable number and the starch water to produce a fermented product.

Another embodiment of the present invention relates to a gluten-free dough for confectionery baking produced by the above-mentioned method 100 parts by weight; And 50 to 300 parts by weight of grain powder; To a kneading machine.

In such a case, the carbohydrate containing the hydrolyzate and the natural plant-derived sugar, the dietary fiber, the soluble fiber, the vitamin, the organic acid, and the like are contained in a balanced manner and the digestion and absorption are facilitated while the viscosity, tenacity and kneading property of the gluten- Excellent gluten-free dough can be provided.

The concrete configuration of the kneading number is the same as described above.

The grain powder is not particularly limited as long as it does not produce gluten, but may be, for example, rice flour, buckwheat, sorghum, quinoa and the like. In this case, the quality of the finally produced confectionery bakery product can be further improved while providing gluten-free dough.

The grain powder may be kneaded in an amount of 50 to 300 parts by weight based on 100 parts by weight of the kneaded water. Within the above range, the viscosity, stickiness, kneading property, etc. of the dough can be further improved and the quality of the confectionery bakery product can be further improved.

The dough may be kneaded at room temperature for 1 to 3 hours. Within the above range, the viscosity, stickiness, kneading property, etc. of the dough can be further improved and the quality of the confectionery bakery product can be further improved.

Example

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to preferred embodiments of the present invention. It is to be understood, however, that the same is by way of illustration and example only and is not to be construed in a limiting sense.

Manufacturing example  1: Of pumpkin and rice Tasting water  Produce

240 g of water was added to 120 g of the washed white rice, followed by immersion for 2 hours. Only the so-called rice was removed by removing the immersion liquid. The above-mentioned rice was put into the inner space of 800 g of tongsuckhoe, and steamed in a steamer for about 1 hour to prepare a boiled water of pumpkin and rice.

Manufacturing example  2: Dried tofu powder

500 g of tofu was cut to a thickness of 0.5 cm, and then 3 g of coarse salt was evenly sprinkled and baked in an oven at 200 ° C. for 30 minutes. The baked tofu was crushed with a mixer, and then sieved to remove the lumps and used.

Example  One

<Step of Producing Vegetable Number>

A vegetable mixture containing 1000 g of drinking water, 50 g of cabbage, 50 g of onion and 10 g of black currant was heated at a temperature of 110 ° C. The heating was carried out so that the vegetable water was prepared so that the weight of the vegetable mixture was 80% by weight before heating. The vegetable water was sieved and used to remove the lumps.

<Step of producing starch water>

1000 g of drinking water and the starch mixture prepared in Preparation Example 1 and 500 g of the boiled water of rice were heated at a temperature of 110 캜. The heating was such that starch water was prepared so that the weight of the vegetable mixture was 80% by weight before heating. The starch water was sieved and used to remove the lumps.

<Step of mixing the number of vegetables and the number of starches>

The number of vegetables and the number of starches were mixed at a weight ratio of 1: 1 to prepare a kneaded water.

Example  2

<Step of Producing Vegetable Number>

A vegetable mixture containing 1000 g of drinking water, 50 g of cabbage, 50 g of onion and 10 g of black currant was heated at a temperature of 110 ° C. The heating was carried out so that the vegetable water was prepared so that the weight of the vegetable mixture was 80% by weight before heating. The vegetable water was sieved and used to remove the lumps.

<Step of producing starch water>

330 g of the dried tofu powder prepared in Preparation Example 2 was added to a starch mixture containing 1000 g of edible water and 500 g of the boiled pumpkin and the cooked rice prepared in Preparation Example 1 and then heated at a temperature of 110 캜. The heating was such that starch water was prepared so that the weight of the vegetable mixture was 80% by weight before heating. The starch water was sieved and used to remove the lumps.

<Step of mixing the number of vegetables and the number of starches>

The number of vegetables and the number of starches were mixed at a weight ratio of 1: 1 to prepare a kneaded water.

Claims (12)

A vegetable mixture containing 85% by weight to 95% by weight of edible water, 1% to 10% by weight of cabbage, 1% to 10% by weight of onion and 0.5% to 1.5% by weight of black currant is heated to 80 to 120 캜 Thereby producing a vegetable number;
Preparing a starch mixture by heating a starch mixture comprising 50% by weight to 75% by weight of potable water, 25% to 50% by weight of boiled water of pumpkin and rice, to 80 to 120 캜; And
And mixing the number of vegetables with the number of starches to produce gluten-free dough water for confectionery baking.
The method according to claim 1,
Wherein the weight ratio of cabbage to onion is 1: 0.5 to 1: 2 in the step of preparing the vegetable water.
The method according to claim 1,
Wherein the step of preparing the vegetable water comprises heating the vegetable mixture to 40 wt% to 60 wt% of the weight of the vegetable mixture before heating to produce vegetable water.
The method according to claim 1,
Wherein the weight ratio of the pumpkin to the rice is 1: 0.5 to 1: 1.
The method according to claim 1,
Wherein the step of preparing the starch water comprises heating the starch mixture to 70 wt% to 80 wt% of the weight of the starch mixture prior to heating to produce starch water.
The method according to claim 1,
The boiled rice of the pumpkin and the rice was prepared by adding 2 to 3 times by weight of water to the washed rice and immersing it for 1 to 3 hours and then removing the immersion liquid. Wherein the gluten-free dough water for baking is baked.
The method according to claim 1,
Wherein the step of preparing the starch water further comprises adding 10 to 20 parts by weight of a tofu powder based on 100 parts by weight of the starch mixture.
8. The method of claim 7,
Wherein the tofu powder is baked in an oven at 150 ° C to 250 ° C for 20 minutes to 30 minutes and then pulverized to obtain a gluten-free dough water for baking baking.
The method according to claim 1,
Wherein the step of preparing the starch water comprises the step of adding 0.1 to 1 part by weight of salt based on 100 parts by weight of the starch mixture to the gluten-free dough water for confectionery baking.
The method according to claim 1,
Wherein the weight ratio of the vegetable water to the starch water is 1: 0.5 to 1: 2 in the step of mixing the vegetable number and the starch water.
The method according to claim 1,
The method of claim 1, further comprising adding a wild natural fermenting microorganism to the kneaded water to prepare a fermented product after mixing the number of vegetables and the starch water.
100 parts by weight of gluten-free dough water for confectionery baking produced by the method of any one of claims 1 to 11; And
50 parts by weight to 300 parts by weight of grain powder; The dough containing.