KR102415880B1 - Method for preparing liquid baking mix composition and liquid baking mix composition prepared the same - Google Patents

Abstract

The present invention relates to a method for preparing a liquid baking mix composition, which comprises the following steps of: (a) mixing purified water, an emulsifier, a thickening agent, and polysaccharides to prepare an emulsified mixture; (b) mixing the emulsified mixture with milk to prepare a primary mixture; (c) additionally mixing the primary mixture with vegetable oil and eggs to prepare a secondary mixture; (d) additionally mixing the secondary mixture with grain powder including rice powder and/or flour, residual quantity of sugar, salt, cinnamon powder and baking powder to prepare a liquid baking mix composition; (e) filling and sealing a given container with the liquid baking mix composition; and (f) subjecting the sealed liquid baking mix composition to high pressure processing (HPP). Accordingly, for a liquid baking mix composition prepared by the method for preparing liquid baking mix composition according to the present invention, addition of eggs and milk or preparation of dough by mixing with water are not necessary, unlike a conventional powder-type baking mix, so that baked goods such as waffles, Bungeoppang and the like can be easily prepared by only having to bake the dough. A chemical preservative is not used, but proliferation of microorganisms can be inhibited. A period of refrigeration storage is long, and functionality thereof is excellent.

Description

Method for preparing a liquid baking mix composition and a liquid baking mix composition prepared accordingly

The present invention relates to a method for preparing a liquid baking mix composition and to a liquid baking mix composition prepared thereby, and more particularly, to a method for preparing a liquid baking mix composition capable of preparing waffles, bungeoppang, etc., and liquid baking prepared accordingly It relates to a mix composition.

Various breads and cookies are consumed as snacks using wheat flour, and breads such as waffles and bungeoppang can be prepared at home using commercially available premixed products. Waffles are a type of confectionery made by mixing flour, milk, eggs, etc., and then pouring the dough between two iron plates engraved with a honeycomb pattern such as a square, rectangle, round, heart, etc. Not only can it be eaten, but it can also be eaten with fruit, cream, syrup, etc. on the surface, so it can be widely used as a snack or meal substitute. . Bungeoppang, similar to waffles, is increasingly being made at home using premix.

Premixes sold in the market are powdered premixes such as hotcake powder, waffle premix, and pancake powder. In general, when cooking waffles or bungeoppang, premix and water are mixed in a predetermined ratio, and milk and eggs are mixed together to make a dough. In general, it is necessary to cook after completion. In this case, the texture or taste of the final cooked food varies depending on the cooking conditions, and a mixing process with water, egg, and milk is required every time it is cooked, so cooking is cumbersome.

On the other hand, in the case of liquefying such a premix, it is easily deteriorated due to the propagation of microorganisms due to moisture, so that it is difficult to keep it refrigerated, making distribution in a refrigerated state almost impossible. In addition, when heat sterilization, which has been mainly adopted as a sterilization process in the conventional premix powder, is performed in order to prevent such deterioration, the starch contained in the liquid premix is gelatinized, thereby making it impossible to commercialize it.

Accordingly, a liquid baking mix for simple cooking can be prepared by simply baking the baking mix in a liquid form without the process of preparing the dough by additionally mixing water, eggs, milk, etc. in the premix, and then refrigerate it. It is necessary to develop a product that can be refrigerated for a long period of time by devising a method to prevent deterioration during storage.

Japanese Laid-Open Patent Publication No. 2021-073872

The object of the present invention is that, unlike conventional powder-type baking mixes, baking products such as waffles and bungeoppang can be easily prepared just by baking without adding eggs or milk or mixing with water to prepare a dough separately, and chemical preservatives An object of the present invention is to provide a method for producing a liquid baking mix composition having a long refrigeration storage period and excellent organoleptic properties by inhibiting the growth of microorganisms without using a liquid baking mix composition prepared accordingly.

According to one aspect of the present invention,

(a) mixing purified water, an emulsifier, a thickener and sugar to prepare an emulsion;

(b) preparing a first mixture by mixing the emulsion and milk;

(c) preparing a second mixture by further mixing vegetable oil and eggs in the first mixture;

(d) preparing a liquid baking mix composition by further mixing grain flour containing rice flour and/or wheat flour, the remaining amount of sugar, salt, cinnamon powder and baking powder in the secondary mixture;

(e) filling and sealing the liquid baking mix composition in a predetermined container; and

(f) ultra-high pressure processing (high pressure processing, HPP) of the sealed liquid baking mix composition; is provided a method for producing a liquid baking mix composition comprising a.

In step (a), the emulsifier is selected from sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, polysorbate 20, polysorbate 60, polysorbate 80, sorbitan fatty acid ester, and organic acid monoglycerite. may be more than one species.

In step (a), the thickening agent is xanthan gum, guar gum, carrageenan, alginate, locust bean gum, propylene glycol alginate (PGA). ) and may be at least one selected from agar.

In step (a), the saccharide may be one or more selected from sugar, fructose, glucose, lactose, sorbitol, maltitol, lactitol, isomalt and xylitol.

In step (a), the emulsifier and the thickener may be used after mixing with the sugar in a weight ratio of 1:4 to 1:6, respectively.

In step (a), mixing to prepare the emulsion may be performed by stirring at a speed of 1500 to 2500 rpm for 3 minutes to 10 minutes using a dissolver mixer.

In step (a), the purified water temperature may be maintained at a temperature of 80 to 90 ℃.

In step (b), the mixing may be performed after cooling the emulsion to 10 to 22°C.

In step (b), mixing for preparing the first mixture may be performed for 1 to 2 minutes at a speed of 80 to 90 rpm with a kneader mixer.

In step (c), the vegetable oil may be at least one selected from corn oil, soybean oil, canola oil, olive oil, sunflower oil, grape seed oil and brown rice oil.

In step (c), mixing to prepare the secondary mixture may be performed for 1 to 2 minutes at a speed of 80 to 90 rpm with a kneader mixer.

In step (c), a flavoring agent may be further mixed with the secondary mixture.

In step (d), the grain flour containing the rice flour and / or wheat flour may include soft rice flour and / or soft wheat flour.

In step (d), mixing for preparing the liquid baking mix composition may be performed for 20 to 40 minutes at a speed of 80 to 110 rpm with a kneader mixer.

In steps (a) to (d), with respect to 100 parts by weight of the grain flour containing the rice flour and / or wheat flour, 80 to 90 parts by weight of the milk; 50 to 60 parts by weight of the sugar; 30 to 40 parts by weight of the egg; 10 to 20 parts by weight of the vegetable oil; 2 to 6 parts by weight of the baking powder; 0.3 to 1 part by weight of the salt; 0.1 to 0.5 parts by weight of the cinnamon powder; 0.1 to 0.5 parts by weight of the thickener; 0.05 to 0.25 parts by weight of the emulsifier; and 10 to 15 parts by weight of the purified water.

0.1 to 0.2 parts by weight of the seasoning agent may be included with respect to 100 parts by weight of the powerful rice flour.

In steps (b) to (d), the mixing may be performed using a kneader mixer.

In step (f), the ultra-high pressure treatment may be performed at 4,000 to 6,500 bar for 40 to 250 seconds.

According to another aspect of the present invention,

There is provided a liquid baking mix composition prepared according to the manufacturing method of the liquid baking mix composition.

The liquid baking mix composition prepared according to the manufacturing method of the liquid baking mix composition of the present invention, unlike conventional powder-type baking mixes, can be prepared by simply baking waffles, Baking products such as bungeoppang can be easily manufactured, and it has a long refrigeration storage period and excellent sensory properties by inhibiting the growth of microorganisms without using chemical preservatives.

1 is a flowchart sequentially illustrating a method for preparing a liquid baking mix composition of the present invention.

Since the present invention can apply various transformations and can have various embodiments, specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present application, terms such as "comprise" or "have" are intended to designate that a feature, number, step, operation, element, or combination thereof described in the specification exists, and includes one or more other features or It should be understood that the possibility of the presence or addition of numbers, steps, acts, elements, or combinations thereof is not precluded in advance.

1 is a flowchart sequentially illustrating a method for preparing a liquid baking mix composition of the present invention. Hereinafter, a method for preparing the liquid baking mix composition of the present invention will be described with reference to FIG. 1 .

First, purified water, an emulsifier, a thickener and sugar are mixed to prepare an emulsion (step a).

The emulsifier may include sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, polysorbate 20, polysorbate 60, polysorbate 80, sorbitan fatty acid ester, organic acid monoglycerite, etc., preferably sucrose Fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, more preferably sucrose fatty acid ester can be used.

The thickener is xanthan gum, guar gum, locust bean gum, carrageenan, alginic acid, propylene glycol alginate (PGA), agar. and the like, preferably xanthan gum, guar gum, and locust bean gum, and more preferably xanthan gum. When xanthan gum is used, it is advantageous in that it not only functions as a thickener, but also increases the stability of the premix, acts as gluten to give stickiness to the dough, and does not affect flavor or taste.

As the saccharide, sugar, fructose, glucose, lactose, sorbitol, maltitol, lactitol, isomalt, xylitol, etc. may be used, but it is more preferable to use sugar or fructose to improve flavor.

Preferably, the emulsifier and the thickener are mixed with the saccharide in a weight ratio of 1:4 to 1:6, and more preferably, they can be used after mixing in a weight ratio of 1:4.5 to 1:5.5.

Mixing for preparing the emulsion is preferably performed by stirring at a speed of 1500 to 2500 rpm for 3 to 10 minutes using a dissolver mixer, more preferably 4 to 8 minutes at 1600 to 2000 rpm During this time, more preferably, it can be carried out at 1700 to 1900 rpm for 5 to 7 minutes. When stirring at less than 1500 rpm, emulsification does not occur sufficiently, which may cause deterioration of the quality of the final waffle mix. have.

The purified water temperature is preferably maintained at a temperature of 80 to 90 °C, more preferably at a temperature of 80 to 85 °C. When the temperature is lowered to less than 80 °C, emulsification may not occur sufficiently.

Next, the emulsion and milk are mixed to prepare a first mixture (step b).

The mixing is preferably performed after cooling the emulsion to 10 to 22°C, more preferably cooling to 10 to 20°C. If the temperature of the emulsion is less than 10 ℃, it is difficult to sufficiently mix the components, and if it exceeds 22 ℃, there is a risk of deterioration of the components.

Mixing for preparing the first mixture is preferably performed for 1 to 2 minutes at a speed of 80 to 90 rpm with a kneader mixer.

Thereafter, vegetable oil and eggs are further mixed with the first mixture to prepare a second mixture (step c).

As the vegetable oil, corn oil, soybean oil, canola oil, olive oil, sunflower oil, grape seed oil, brown rice oil, etc. may be used, and preferably, corn oil may be used to enhance flavor.

Mixing for preparing the secondary mixture is preferably performed for 1 to 2 minutes at a speed of 80 to 90 rpm with a kneader mixer.

It is preferable to further mix a flavoring agent with the secondary mixture.

A liquid baking mix composition is prepared by further mixing the second mixture with grain flour including rice flour and/or wheat flour, the remaining amount of sugar, salt, cinnamon powder and baking powder (step d).

It is preferable to use a strong rice flour as the rice flour.

Mixing for preparing the liquid baking mix composition is preferably performed for 20 to 40 minutes at a speed of 80 to 110 rpm with a kneader mixer, and more preferably for 25 to 35 minutes at a speed of 90 to 100 rpm. can do.

The ratio of the components included in the liquid baking mix composition in steps (a) to (d) is 80 to 90 parts by weight of the milk, based on 100 parts by weight of the grain flour including the rice flour and/or wheat flour; 50 to 60 parts by weight of the sugar; 30 to 40 parts by weight of the egg; 10 to 20 parts by weight of the vegetable oil; 2 to 6 parts by weight of the baking powder; 0.3 to 1 part by weight of the salt; 0.1 to 0.5 parts by weight of the cinnamon powder; 0.1 to 0.5 parts by weight of the thickener; 0.05 to 0.25 parts by weight of the emulsifier; 0.1 to 0.2 parts by weight of a seasoning agent; and 10 to 15 parts by weight of the purified water.

More preferably, with respect to 100 parts by weight of the grain flour containing the rice flour and / or wheat flour, the milk 83 to 85 parts by weight; 53 to 57 parts by weight of the sugar; 35 to 37 parts by weight of the egg; 13 to 17 parts by weight of the vegetable oil; 3 to 5 parts by weight of the baking powder; 0.4 to 0.8 parts by weight of the salt; 0.2 to 0.4 parts by weight of the cinnamon powder; 0.2 to 0.4 parts by weight of the thickener; 0.1 to 0.2 parts by weight of the emulsifier; 0.12 to 0.1.7 parts by weight of a seasoning agent; and 12 to 13 parts by weight of the purified water.

Thereafter, the liquid baking mix composition is filled into a predetermined container and sealed (step e).

The sealing temperature is preferably maintained at a refrigeration temperature of 0 to 10 ℃, more preferably 3 to 7 ℃ refrigeration temperature may be maintained. In this temperature range, microbial propagation hardly occurs, so it can be stored for more than 3 months while maintaining quality.

Next, the sealed liquid baking mix composition is subjected to high pressure processing (HPP) (step e).

High pressure processing (HPP) is a pasteurization technique in which sealed products are placed in containers and subjected to high levels of pressure delivered by water.

The ultra-high pressure treatment is preferably performed at a pressure of 4,000 to 6,500 bar, more preferably at a pressure of 4,500 to 6,000 bar, and even more preferably at a pressure of 5,000 to 5,800 bar.

The ultra-high pressure treatment is preferably performed for 40 to 250 seconds in the pressure range, and more preferably 50 to 200 seconds.

When the pressure and time of the ultra-high pressure treatment are less than the lower limit, the physical properties of the finally prepared liquid baking mix composition may be lowered, so that the texture may decrease during waffle production, the sterilization treatment may not be sufficient, and if the upper limit is exceeded This can damage the sealed container or waste unnecessary energy.

Such ultra-high pressure treatment has significantly superior texture when cooking waffles compared to conventional heat-treated rice waffle mixes.

로 냉장보관하는 것이 바람직하다.Products that have been subjected to ultra-high pressure processing are packaged after checking the specifications such as viscosity, and

It is preferable to keep it refrigerated.

The present invention provides a liquid baking mix composition prepared according to the above preparation method.

Hereinafter, examples of the method for preparing the liquid baking mix composition of the present invention will be described. The liquid baking mix composition of the embodiment of the present invention is prepared for waffles, but the liquid baking mix composition of the present invention is not limited to use only for waffle production, and can be utilized in the manufacture of various baked goods such as bungeoppang.

[Example]

Example 1: Preparation of liquid baking mix

(1) Preparation of emulsions

A mixture of sucrose esters of Fatty Acids and white sugar in a 1:5 weight ratio, xanthan gum and white sugar while maintaining a temperature of 80°C or higher after heating purified water to 90°C in a dissolver mixer was added in a 1:5 weight ratio and mixed at a stirring speed of 1800 rpm for 5 minutes to prepare an emulsion.

(2) this formulation

The emulsion was cooled to about 15° C., put in a kneader mixer with milk, and mixed for 100 seconds by setting the stirring speed to 80 rpm.

After that, corn oil, sterilized whole egg solution, and Vanil Pro 200 (from France, flavoring) were added, and the stirring speed was set to 80 rpm, followed by further mixing for 100 seconds.

After that, add soft rice flour, residual sugar, refined salt, cinnamon powder, and baking powder, set the stirring speed to 90 rpm while maintaining the temperature not to be higher than 25 ° C., and finally stir for 30 minutes.

(3) Check the standard

Sugar content, pH, and viscosity of the blended liquid baking mix composition were measured, and the sugar content was 41.0±3.0, the viscosity (Bostwick, 15°C, 30sec) was 13.0±3.0cm, and the pH was 6.7±0.5.

In addition, the presence of foreign substances was checked using a metal detector.

(4) Filling and sealing

The liquid baking mix composition was filled in a 1 kg container and sealed, and the presence of foreign substances was checked with a metal detector to confirm that there was no abnormality.

(5) Ultra-high pressure processing (HPP)

The liquid baking mix composition was sterilized by high pressure processing (HPP) at a pressure of 4,800 bar for 45 seconds. After the ultra-high pressure treatment, the viscosity (Bostwick, 15° C., 30 sec) of the liquid baking mix composition was measured to be 15.0±3.0 cm.

(6) Packaging and refrigeration storage

It was then packaged and stored refrigerated at 0 to 10°C.

Table 1 below summarizes the mixing ratio of the liquid baking mix composition according to Example 1.

Raw material Mixing ratio (%) strong rice flour 32/4 milk 27.0 sugar 17.8 whole egg liquid 12.0 corn oil 5.0 baking powder 1.3 salt 0.2 cinnamon powder 0.1 sweetening fee 0.05 xanthan gum 0.1 sucrose fatty acid ester 0.05 Purified water 4.0

Example 2: Preparation of liquid baking mix

A liquid baking mix composition was prepared under the same conditions as in Example 1, except that the ultra-high pressure treatment of (5) was performed at a pressure of 5,500 bar for 60 seconds instead of being performed at a pressure of 4,800 bar for 45 seconds.

Example 3

A liquid baking mix composition was prepared under the same conditions as in Example 1, except that the ultra-high pressure treatment of (5) was performed at a pressure of 5,500 bar for 180 seconds instead of for 45 seconds at a pressure of 4,800 bar.

Comparative Example 1

A liquid baking mix composition was prepared under the same conditions as in Example 1, except that the ultra-high pressure treatment of (5) was not performed.

Comparative Example 2

It was prepared in the same manner as in Example 1, except that the ultra-high pressure treatment of (5) was not performed and heat sterilization was performed at 95° C. for 45 minutes. At this time, during heat sterilization, the starch contained in the soft rice flour of the liquid baking mix was gelatinized, and thus the liquid form could not be maintained and commercialization was impossible.

[Experimental example]

Experimental Example 1: Microbiological test

For the liquid baking mix compositions prepared according to Examples 1 to 3 and Comparative Example 1, the change in the number of microorganisms was measured by the method of irradiating the number of general bacteria by the dry film method from the time of manufacture to the lapse of 120 days, and the result is shown in Table 2 below. At this time, if the number of microorganisms exceeds 10,000 per g, it was considered that deterioration occurred.

Storage period (days) Comparative Example 1 Example 1 Example 2 Example 3 0 7.2 x 10 ⁵ 4.2 x 10 ⁴ 2.2 x 10 ² 1.4 x 10 ² 15 - 5.8 x 10 ⁵ 3.5 x 10 ² 2.3 x 10 ² 30 - - 4.0 x 10 ² 2.2 x 10 ² 45 - - 4.7 x10 ² 3.1 x 10 ² 60 - - 5.1 x 10 ² 2.9 x 10 ² 90 - - 4.8 x 10 ² 4.2 x 10 ² 120 - - 7.1 x 10 ² 3.3 x 10 ²

According to this, the sample of Comparative Example 1 was deteriorated within 15 days of refrigeration, but the liquid baking mix compositions of Examples 2 and 3 did not deteriorate even after 4 months had elapsed, so it was found to be very advantageous for refrigeration storage. In particular, in the liquid baking mix composition of Example 3, the number of microorganisms increased to a small level after 4 months of refrigeration, and the quality was maintained as it was, so that the refrigeration storage period was the longest.

Experimental Example 2: Sensory evaluation

After selecting 20 evaluation agents, the liquid baking mix composition after 10 days of refrigeration was baked in a waffle pen to prepare waffles, and then sensory evaluation was performed. The sensory evaluation is a 9-point scale method, and the higher the score, the better the evaluation. Five items including taste, color, texture, appearance, and overall preference were evaluated, and the results are shown in Table 3 below.

Evaluation items Example 1 Example 2 Example 3 taste 7.05 9.00 8.75 color 8.01 8.21 7.32 sense of organization 8.51 9.00 8.91 Exterior 8.8 9.00 8.76 Comprehensive symbol map 8.09 8.80 8.69

According to this, the waffles each prepared with the liquid baking mix compositions of Examples 1 to 3 obtained generally good sensory evaluation scores, and in particular, the waffles prepared with the sample of Example 2 obtained the best sensory evaluation scores.

Experimental Example 3: TPA (Texture Profile Analysis) Experiment

The liquid baking mix compositions prepared according to Comparative Examples 1, 2 and 3, respectively, which were stored refrigerated for 10 days through a texture analyzer, and the cohesiveness, adhesion, gumminess, and Chewability and elasticity were measured and the results are summarized in Table 4 below. Here, gum and chewiness are defined as follows.

Gumness = firmness x cohesiveness,

Chewability = gumminess ⅹ cohesiveness ⅹ elasticity

TPA Comparative Example 1 Example 2 Example 3 Hardness 602.4 651.3 697.8 Cohesiveness 0.854 0.873 0.891 Gumminess 514.4 568.6 621.7 Chewiness 136.2 158.8 188.3

According to this, the waffles prepared with the liquid baking mix composition prepared by introducing the ultra-high pressure treatment of the present invention are compared to the waffles prepared with the liquid baking mix composition without the ultra-high pressure treatment of Comparative Example 1 in firmness, cohesiveness, gumminess, and ductility. It was found that the texture was generally excellent, and in particular, the liquid baking mix of Example 2 exhibited a soft texture when preparing waffles and showed the most excellent sensory properties.

In the above, although embodiments of the present invention have been described, those of ordinary skill in the art can add, change, delete or add components within the scope that does not depart from the spirit of the present invention described in the claims. The present invention may be variously modified and changed by, etc., and this will also be included within the scope of the present invention.

Claims (13)

(a) preparing an emulsion by mixing purified water, an emulsifier, a thickener and saccharides;
(b) preparing a first mixture by mixing the emulsion and milk;
(c) preparing a second mixture by further mixing vegetable oil and eggs in the first mixture;
(d) preparing a liquid baking mix composition by further mixing grain flour containing rice flour and/or wheat flour, the remaining amount of sugar, salt, cinnamon powder and baking powder in the secondary mixture;
(e) filling and sealing the liquid baking mix composition in a predetermined container; and
(f) subjecting the sealed liquid baking mix composition to high pressure processing (HPP);
In step (a),
The emulsifier and the thickener are used after mixing with the sugar in a weight ratio of 1:4 to 1:6, respectively,
Mixing for preparing the emulsion is performed by stirring for 3 minutes to 10 minutes at a speed of 1500 to 2500 rpm using a dissolver mixer,
The purified water temperature is maintained at a temperature of 80 to 90 ℃,
In step (b),
When preparing the first mixture, the mixing is performed after cooling the emulsion to 10 to 22 ℃,
In steps (a) to (d),
With respect to 100 parts by weight of grain flour containing rice flour and / or wheat flour,
80 to 90 parts by weight of the milk; 50 to 60 parts by weight of the sugar; 30 to 40 parts by weight of the egg; 10 to 20 parts by weight of the vegetable oil; 2 to 6 parts by weight of the baking powder; 0.3 to 1 part by weight of the salt; 0.1 to 0.5 parts by weight of the cinnamon powder; 0.1 to 0.5 parts by weight of the thickener; 0.05 to 0.25 parts by weight of the emulsifier; and 10 to 15 parts by weight of the purified water;
In step (e),
The sealing temperature is maintained at a refrigeration temperature of 0 to 10 ℃,
In step (f), the ultra-high pressure treatment is a method for producing a liquid baking mix composition, characterized in that it is performed for 40 to 250 seconds at 4,000 to 6,500 bar,
The liquid baking mix composition is a method for producing a liquid baking mix composition, characterized in that the baking product is prepared by baking without separately preparing the dough, and is for refrigeration storage. According to claim 1,
In step (a),
The emulsifier is characterized in that at least one selected from sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, polysorbate 20, polysorbate 60, polysorbate 80, sorbitan fatty acid ester, and organic acid monoglycerite. A method for preparing a liquid baking mix composition. According to claim 1,
In step (a),
The thickener is xanthan gum, guar gum, carrageenan, alginate, locust bean gum, propylene glycol alginate (PGA) and agar. A method for producing a liquid baking mix composition, characterized in that at least one selected from among. delete delete delete According to claim 1,
In step (c),
A method for producing a liquid baking mix composition, characterized in that the secondary mixture is further mixed with a flavoring agent. According to claim 1,
In step (d),
The method for producing a liquid baking mix composition, characterized in that the grain flour containing the rice flour and / or wheat flour comprises soft rice flour and / or soft wheat flour. delete According to claim 1,
A method for producing a liquid baking mix composition, characterized in that it further comprises 0.1 to 0.2 parts by weight of a flavoring agent based on 100 parts by weight of grain flour including rice flour and/or wheat flour. According to claim 1,
In steps (b) to (d),
The mixing is a method for producing a liquid baking mix composition, characterized in that performed using a kneader (Kneader) mixer. delete Claims 1 to 3, Claims 7, 8, Claims 10 and 11, prepared according to any one selected from, baking products are manufactured by baking without separately preparing the dough, and for refrigeration storage Liquid baking mix composition, characterized in that.

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