KR102492619B1 - Premix composition for baking and preparation method thereof - Google Patents

Abstract

The present invention relates to a premix composition for confectionery and bakery using rice flour and a method for manufacturing the same, which includes rice flour, transglutaminase (TG), gum and glucono-delta-lactone (GDL, Glucono Delta Lactone), and excellent texture such as elasticity.

Description

Premix composition for baking and confectionery using rice flour and its manufacturing method {Premix composition for baking and preparation method thereof}

The present invention relates to a premix composition for baking and confectionery using rice flour instead of wheat flour and a manufacturing method thereof.

In general, bread is baked by fermenting a dough mixed with flour, yeast, salt, and water as main ingredients, and in some cases, sugars, dairy products, egg products, edible oils, and other auxiliary ingredients.

In addition, wheat flour or rye flour is used as the main raw material of the bread, and when water is added to the flour and mixed evenly, gliadin and glutenin, which are proteins contained in the flour, denature it into gluten having gum-like viscoelasticity. The function of packing the carbon dioxide gas generated by fermentation in the dough is exerted, leading to the expansion of the volume of fermented bread.

Recently, the development of technology for manufacturing bread using rice flour instead of wheat flour has been actively carried out, and since rice is completely gluten-free, bread made only from rice has the advantage that even people allergic to gluten such as celiac disease can consume it, but gluten It is difficult to make bread by kneading without it, so most of them are made by mixing gluten or flour.

Rice contains about 7% protein, but most of the glutenin, not gluten, present in the wheat does not cause swelling like bread using wheat flour, so it cannot be used or used for bread production Bread was prepared by mixing wheat flour with even-grained rice flour. However, bread like this could not be called rice bread after all and could only be called wheat flour mixed rice bread.

Recently, attempts have been made to manufacture rice bread by adding active gluten extracted from wheat flour to rice flour or gluten extracted from wheat by improving it, but excessive gluten addition does not give the flavor of rice bread and excessive intake of gluten protein Problems in health care, such as genetic allergy caused by gluten protein and celiac disease caused by gluten protein, also occasionally occur.

Regarding rice bread, Korean Patent Publication No. 10-2009-0017731 (breads using rice and manufacturing method thereof), Korean Patent Registration No. 10-0556656 (rice flour composition for bread confectionery, rice flour bread confectionery and manufacturing method thereof), Republic of Korea Registered Patent No. 10-0710407 (Method for manufacturing bread with rice as the main ingredient, bread produced thereby and premixed flour for manufacturing this bread) and Korean Registered Patent No. 10-0742572 (Method for manufacturing rice flour mix and rice bread) is described in The prior art is a method of producing bread using rice flour instead of wheat flour, and is characterized in that gluten is used to show the texture and flavor when wheat flour is used, so it is problematic for consumers allergic to gluten or limited intake to consume it. .

Therefore, there is a need for a method for producing bread and cookies using rice flour without gluten.

Republic of Korea Patent Publication No. 2019-0107372 Republic of Korea Patent No. 1664242

An object of the present invention is to provide a premix composition for baking and confectionery using rice flour instead of wheat flour.

In addition, another object of the present invention is to provide a method for preparing the premix composition for confectionery and baking.

In addition, another object of the present invention is to provide a food using the premix composition for confectionery and baking.

The premix composition for confectionery and bakery of the present invention for achieving the above object may include rice flour, transglutaminase (TG), gum, and glucono-delta-lactone (GDL, Glucono Delta Lactone).

The premix composition for confectionery and baking includes 0.1 to 10 parts by weight of transglutaminase (TG), 0.1 to 5 parts by weight of gum, and 0.1 to 5 parts by weight of glucono-delta-lactone (GDL), based on 100 parts by weight of rice flour. It may contain parts by weight.

The rice flour may be pulverized at least one type of rice selected from the group consisting of glutinous rice, white rice, black rice and brown rice.

The gum may be at least one selected from the group consisting of gellan gum, gum arabic, and xanthan gum.

The gum may be a mixture of gellan gum, gum arabic, and xanthan gum in a weight ratio of 1:0.1-1:1-5.

The premix composition for confectionery and baking includes 20 to 50 parts by weight of corn starch, 10 to 30 parts by weight of tapioca starch, 20 to 50 parts by weight of sugar, 3 to 15 parts by weight of margarine, 3 to 15 parts by weight of egg white powder, and 1 to 5 parts by weight of salt. Wealth may be further included.

In addition, the method for preparing the premix composition for confectionery and bakery use of the present invention for achieving the above object is (A) rice flour, transglutaminase (TG), gum and glucono-delta-lactone (GDL, Glucono Delta Lactone) at 1500 to 2500 rpm for 1 to 10 minutes; and (C) adding corn starch, tapioca starch, sugar, margarine, egg white powder, and salt to the mixture and mixing for 10 to 30 minutes.

Between steps (A) and (C), the mixture mixed in step (A) may be incubated at 40 to 70 ° C. for 5 to 15 minutes (B).

The mixture mixed in step (A) includes 0.1 to 10 parts by weight of transglutaminase (TG), 0.1 to 5 parts by weight of gum and glucono-delta-lactone (GDL, Glucono Delta Lactone) based on 100 parts by weight of rice flour. 0.1 to 5 parts by weight may be mixed.

The mixture mixed in step (C) includes 20 to 50 parts by weight of corn starch, 10 to 30 parts by weight of tapioca starch, 20 to 50 parts by weight of sugar, 3 to 15 parts by weight of margarine, 3 to 15 parts by weight of egg white powder and 1 to 5 parts by weight of salt may be added and mixed at 1500 to 2500 rpm for 1 to 30 minutes.

In step (A), the gum may be at least one selected from the group consisting of gellan gum, gum arabic, and xanthan gum.

The gum may be a mixture of gellan gum, gum arabic, and xanthan gum in a weight ratio of 1:0.5-1:1-3.

In addition, the bread of the present invention for achieving the above other object may be prepared with the premix composition.

The bread may be one or more selected from the group consisting of morning bread, white bread, baguette, pizza bread, hot dog bread, soboru, cake sheet, castella, and muffin.

In addition, the confectionery of the present invention for achieving the above other object may be prepared with the premix composition.

Confectionery using the rice flour premix composition for confectionery and bakery use of the present invention has excellent specific volume, color, texture and functionality even without using gluten such as wheat flour, which is similar to confectionery and bakery using wheat flour.

The present invention relates to a premix composition for baking and confectionery using rice flour instead of wheat flour and a manufacturing method thereof.

Hereinafter, the present invention will be described in detail.

The premix composition for confectionery and bakery use of the present invention includes rice flour, transglutaminase (TG), gum, and glucono-delta-lactone (GDL, Glucono Delta Lactone).

The rice flour is not particularly limited as long as it can be used in the premix composition for confectionery and bakery use, but is preferably pulverized at least one type of rice selected from the group consisting of glutinous rice, white rice, black rice and brown rice.

Even if rice flour is used instead of wheat flour, the transglutaminase (TG) improves texture such as elasticity of confectionery and bakery products prepared with the premix composition of the present invention, and improves specific volume when used together with gum.

The content of the transglutaminase (TG) is 0.1 to 10 parts by weight, preferably 1 to 3 parts by weight, based on 100 parts by weight of rice flour. When the content of transglutaminase (TG) is less than the lower limit, the texture may deteriorate, and when it exceeds the upper limit, confectionery may not rise.

In addition, the gum is affected by bubble formation and expansion, resulting in the development of pores, and because it is used with transglutaminase (TG), it has a large specific surface area in interaction with water, so that hydration occurs well and the gelatinization process occurs quickly. performed to improve costs.

The gum may include at least one selected from the group consisting of alan gum, gum arabic, and xanthan gum, but preferably, alan gum, gum arabic, and xanthan gum are mixed in a weight ratio of 1:0.1-1:1-5. mixed gums, more preferably mixed gums in which alan gum, gum arabic, and xanthan gum are mixed in a weight ratio of 1:0.5-1:1-2. In the case of using a mixture of three types of gums, texture and functionality are more excellent than when using one or two types in a mixture.

The content of the gum is 0.1 to 5 parts by weight, preferably 1 to 3 parts by weight, based on 100 parts by weight of rice flour. If the content of gum is less than the lower limit, the specific volume may not increase, and if it exceeds the upper limit, the functionality may decrease and molding into a desired shape may be difficult.

In addition, the glucono-delta-lactone (GDL, Glucono Delta Lactone) is used together with gum to increase the water content and adjust the pH.

The content of the glucono-delta-lactone (GDL, Glucono Delta Lactone) is 0.1 to 5 parts by weight, preferably 0.5 to 2 parts by weight, based on 100 parts by weight of rice flour. If the content of glucono-delta-lactone (GDL, Glucono Delta Lactone) is less than the lower limit, the moisture content and pH are lowered, resulting in poor moistness and deterioration in quality. .

The premix composition of the present invention includes 20 to 50 parts by weight of corn starch, preferably 30 to 40 parts by weight, based on 100 parts by weight of rice flour; 10 to 30 parts by weight of tapioca starch, preferably 15 to 25 parts by weight; 20 to 50 parts by weight of sugar, preferably 30 to 40 parts by weight; 3 to 15 parts by weight of margarine, preferably 5 to 10 parts by weight; 3 to 15 parts by weight of egg white powder, preferably 5 to 10 parts by weight; And 1 to 5 parts by weight of salt, preferably 2 to 3 parts by weight may be further included.

When the content of corn starch and tapioca starch is out of the above range, texture and heating loss may be reduced.

In addition, when the contents of sugar, margarine, egg white powder, and salt are out of the above ranges, the sensory properties may decrease.

In addition, the present invention is to provide a method for preparing a premix composition for confectionery and baking.

A method for preparing a premix composition for confectionery and bakery use of the present invention is, for example, (A) mixing rice flour, transglutaminase (TG), gum, and glucono-delta-lactone (GDL, Glucono Delta Lactone), mixing for 20 minutes; (B) incubating the mixture in step (A) at 40 to 70 °C for 5 to 15 minutes; and (C) adding corn starch, tapioca starch, sugar, margarine, egg white powder, and salt to the mixture and mixing for 10 to 30 minutes.

Another example is (A) mixing rice flour, transglutaminase (TG), gum and glucono-delta-lactone (GDL, Glucono Delta Lactone) and mixing for 5 to 20 minutes; and (C) adding corn starch, tapioca starch, sugar, margarine, egg white powder, and salt to the mixture and mixing for 10 to 30 minutes.

First, in step (A), rice flour, transglutaminase (TG), gum and glucono-delta-lactone (GDL, Glucono Delta Lactone) are mixed at 1500 to 2500 rpm, preferably 1700 to 2000 rpm Mix for 1 to 10 minutes, preferably 1 to 5 minutes.

The mixture mixed in step (A) may be prepared by adding other additives to prepare a premix composition, but preferably, the mixture mixed in step (A) is heated at 40 to 70 ° C, more preferably 50 to 55 ° C. to 15 minutes, more preferably 10 to 15 minutes, and then adding other additives (step B) is preferred in terms of texture, functionality and quality.

When the temperature and time of incubation are less than the lower limit, there is no increase in effect due to incubation, and when the temperature and time exceed the upper limit, the surface of confectionery may become hard.

In the step (A), the heating loss may be low and the moisture content and specific volume may be high when mixing at an ultra-high speed within the above range.

Next, in step (C), corn starch, tapioca starch, sugar, margarine, egg white powder, and salt are added to the mixture prepared in step (A) or the incubated mixture prepared in step (B) to obtain a temperature of 1500 to 2500 A premix composition for confectionery and baking is prepared by mixing at rpm, preferably 1700 to 2000 rpm for 1 to 30 minutes, preferably 1 to 10 minutes.

The premix composition for confectionery and bakery use of the present invention is mixed with water to make dough, and then baked in an oven or heated to make confectionery or bread.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

Example 1.

Based on 100 parts by weight of rice flour, 1 part by weight of transglutaminase (TG), 1 part by weight of gum (alane gum: gum arabic: xanthan gum = 1: 0.5: 2 weight ratio) and glucono-delta-lactone (GDL, After mixing 0.5 parts by weight of Glucono Delta Lactone) at 1800 rpm for 1 minute, 33 parts by weight of corn starch, 16 parts by weight of tapioca starch, 32 parts by weight of sugar, 7 parts by weight of margarine, 7 parts by weight of egg white powder and 2.5 parts by weight of salt were added. A premix composition was obtained by mixing at 1800 rpm for 5 minutes.

Example 2. Performing incubation

Based on 100 parts by weight of rice flour, 1 part by weight of transglutaminase (TG), 1 part by weight of gum (alane gum: gum arabic: xanthan gum = 1: 0.5: 2 weight ratio) and glucono-delta-lactone (GDL, After mixing 0.5 parts by weight of Glucono Delta Lactone) for 15 minutes, incubated at 50 ° C for 10 minutes, and then added 33 parts by weight of corn starch, 16 parts by weight of tapioca starch, 32 parts by weight of sugar, 7 parts by weight of margarine, and egg white powder to the incubated mixture. A premix composition was obtained by adding 7 parts by weight and 2.5 parts by weight of salt and mixing for 20 minutes.

Example 3. 1 type of gum

A premix composition was obtained in the same manner as in Example 1, except that 1 part by weight of xanthan gum was used as the gum.

Example 4. TG 2 parts by weight

A premix composition was obtained in the same manner as in Example 1, but using 2 parts by weight of TG.

Comparative Example 1. Flour

100 parts by weight of rice flour, 33 parts by weight of corn starch, 16 parts by weight of tapioca starch, 32 parts by weight of sugar, 7 parts by weight of margarine, 7 parts by weight of egg white powder and 2.5 parts by weight of salt were added and mixed for 20 minutes to obtain a premix composition.

Comparative Example 2. 8 parts by weight of TG

A premix composition was obtained in the same manner as in Example 1, but using 8 parts by weight of TG.

Comparative Example 3. GDL 8 parts by weight

A premix composition was obtained in the same manner as in Example 1, but using 8 parts by weight of GDL.

Comparative Example 4. 8 parts by weight of gum

A premix composition was obtained in the same manner as in Example 1, but using 8 parts by weight of gum.

Comparative Example 5. Omission of TG

A premix composition was obtained in the same manner as in Example 1, but without using TG.

Comparative Example 6. Omission of GDL

A premix composition was obtained in the same manner as in Example 1, but without using GDL.

Comparative Example 7. Omission of detection

A premix composition was obtained in the same manner as in Example 1, but without using gum.

Comparative Example 8. 3600 rpm

In the same manner as in Example 1, rice flour, transglutaminase (TG), gum and glucono-delta-lactone were mixed at 3600 rpm for 1 minute to obtain a premix composition.

<Test Example>

Test Example 1. Measurement of pH, moisture content, heating loss and specific volume

1-1. pH: pH was measured before and after heating (180 ° C., 15 min) of the premix composition using a pH meter (A221, Orion Co., NJ, USA).

1-2. Moisture content (%): According to the AOAC method (2007), the moisture content was quantified by the atmospheric pressure drying method at 105 ° C (HSC-150/300, MS I&C, Seoul, Korea).

1-3. Loss on heating (%): Loss on heating was obtained by measuring the weight of the premix composition, heating (180 ° C, 15 min), cooling to room temperature (25 ° C), and comparing the weight loss before and after heating.

1-4. Specific volume (ml/g): Specific volume was measured after heating using a Stable Micro System Volscan Profiler (Volscan profiler, VSP 30,00044, Stable Micro System Ltd., Surrey, UK) at a vetical step of 3.0 mm and a rotation speed of 0.5 rps. After that, the volume per sample weight was obtained and used as the specific volume (mL/g).

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 pH before heating 5.48 5.39 5.51 5.50 5.36 6.16 6.23 6.49 4.81 4.96 4.78 4.60 after heating 5.71 5.69 5.73 5.78 5.61 6.41 6.58 6.81 5.02 5.11 5.00 4.92 moisture content
(%) 77.51 76.74 75.70 76.47 75.13 51.41 50.85 69.92 48.85 47.24 40.15 74.18 heating loss
(%) 19.15 18.71 19.65 19.41 18.09 26.35 28.64 27.55 28.54 30.65 31.47 22.77 cost
(ml/g) 0.91 0.95 0.86 0.89 0.97 0.64 0.60 0.62 0.65 0.62 0.64 0.78

Moisture content is a factor that affects the unique soft and moist texture of bread and cookies, and contributes to the physical properties of bread by gelatinizing and swelling starch to fill between gluten films. In addition, the pH shows excellent quality between pH 5.5 and 6.0.

As shown in Table 1, it was confirmed that the premix composition prepared according to Examples 1 to 4 of the present invention was similar in pH, moisture content, heating loss and specific volume to the premix composition using wheat flour of Comparative Example 1.

On the other hand, it was confirmed that the premix compositions of Comparative Examples 2 to 8 had lower pH, water content and specific volume, and higher heating loss than Examples 1 to 4.

bread

The test example to be carried out thereafter uses bread, and the bread is prepared by adding 55 parts by weight of water to 100 parts by weight of the premix composition prepared according to Examples and Comparative Examples, and then put 100 g in a tray and put 20 g of It was prepared by adding cooking oil and then heating at 180° C. for 15 minutes using an air fryer (HD9643, Philips, Amsterdam, Netherlands).

Gum and transglutaminase (TG) in the premix composition for confectionery and baking used in the present invention interact with amylose in starch and improve viscoelasticity due to binding with protein molecules, thereby improving cost efficiency.

Test Example 2. Chromaticity measurement

For chromaticity, the surface of bread is measured using a color difference meter (CR-410, Minolta, Osaka, Japan) to determine CIE L, a, and b values representing lightness, redness, and yellowness. Each was measured three times (illuminant C). At this time, a calibration plate with an L value of 97.83, a value of -0.43, and b value of +1.98 was used as a standard.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 L 64.43 65.43 69.58 68.69 60.38 73.29 70.59 71.43 51.15 49.86 53.66 61.80 a -2.07 -1.82 -1.85 -1.95 -1.48 -2.02 -2.19 -2.33 -2.08 -2.00 -2.05 10.69 b 11.11 11.33 11.49 11.44 12.27 10.03 9.98 10.09 9.48 9.01 9.37 33.63

As shown in Table 2 above, it was confirmed that the bread using the premix composition prepared according to Examples 1 to 4 of the present invention was similar in color to the bread of Comparative Example 1.

On the other hand, it was confirmed that the breads of Comparative Examples 2 to 8 had lower brightness and yellowness than Examples 1 to 4.

Test Example 3. Texture measurement

The prepared bread was sampled at 3X3X2 cm. The cut samples were measured by two-bite compression after mounting a cylinder probe 40 mm (diameter) on a texture analyzer (TA-XT2 i , Stable Micro Systems, Surrey, UK). As for the analysis items, hardness (kg), springiness, cohesiveness, and chewiness were evaluated. TPA analysis conditions were analyzed by setting maximum load 2 kg, pre-test speed 5.0 mm/sec, test speed 2.0 mm/sec, post-test speed 5 mm/sec, strain 50%, and trigger force 10 g.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Hardness
(kg) 11.48 10.83 11.51 11.85 11.08 25.63 23.52 23.36 5.12 5.48 5.56 8.90 elasticity 0.90 0.92 0.86 0.84 0.94 0.70 0.68 0.71 0.59 0.63 0.62 0.80 cohesiveness 0.85 0.86 0.85 0.84 0.85 0.80 0.79 0.79 0.71 0.70 0.72 0.79 chewiness 12.52 11.95 13.24 13.82 10.29 16.42 17.12 16.38 20.16 21.22 22.43 15.97

As shown in Table 3 above, it was confirmed that the bread using the premix composition prepared according to Examples 1 to 4 of the present invention was similar in texture to the bread of Comparative Example 1.

On the other hand, it was confirmed that the breads of Comparative Examples 2 to 8 had too high or low hardness, poor elasticity and too high chewiness compared to Examples 1 to 4.

Test Example 4. Sensory test

The purpose of the experiment and the evaluation items were explained to 18 inspectors (20-25 years old, female), and after a training process, they were asked to participate in the sensory evaluation.

- Appearance, flavor, year and overall acceptability: 1 point = very bad, 9 points = very good

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Exterior 6.84 6.91 6.71 6.61 6.67 2.12 2.57 2.36 3.89 4.02 3.74 4.58 zest 6.70 6.79 6.62 6.51 6.50 4.15 4.81 4.28 4.38 3.66 3.95 5.22 year 6.04 6.18 5.87 5.72 5.33 4.05 4.34 4.15 3.06 3.17 3.42 5.71 Comprehensive Symbol 6.74 7.02 6.54 6.30 6.17 2.58 2.81 2.75 3.61 3.77 3.48 5.46

As shown in Table 4 above, it was confirmed that the breads using the premix compositions prepared according to Examples 1 to 4 of the present invention had higher appearance, flavor, softness, and overall acceptability than the breads of Comparative Examples 1 to 8.

In particular, the breads of Comparative Examples 1 to 3 did not rise.

Test Example 5. Visual measurement

This is a photograph of bread prepared using the premix composition of Examples 1 to 4.

As shown in Table 5 above, it was confirmed that the bread using the premix composition prepared according to Examples 1 to 4 of the present invention had excellent color and shape, which was similar to the bread of Comparative Example 1.

cookie

The test example to be carried out thereafter uses cookies, and the cookies are prepared by adding 55 parts by weight of water to 100 parts by weight of the premix composition prepared according to Examples and Comparative Examples, and placing the dough on a cookie board at 170 ° C., 170 ° C. After baking for 12 minutes in a preheated oven (FDO-7102, Daeyoung Co., Seoul, Korea), cookies were prepared by cooling at room temperature for 1 hour.

Test Example 6. Texture measurement

The hardness of the cookies was measured in the same manner as in Test Example 3.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Hardness
(kg) 33.58 33.08 33.91 34.71 34.58

As shown in Table 6 above, it was confirmed that the cookies using the premix composition prepared according to Examples 1 to 4 of the present invention had lower hardness than the cookie of Comparative Example 1 and were easy to consume.

Test Example 7. Sensory test

The sensory test was measured in the same manner as in Test Example 4.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Exterior 6.91 7.40 6.71 6.53 6.78 zest 6.50 7.06 6.07 5.84 6.12 texture 6.37 6.82 5.94 5.52 5.68 Comprehensive Symbol 6.82 7.25 6.43 5.92 6.07

As shown in Table 7 above, it was confirmed that the cookies using the premix compositions prepared according to Examples 1 to 4 of the present invention had higher appearance, flavor, texture, and overall acceptability than the cookies of Comparative Example 1.

Claims (16)

A composition comprising rice flour, transglutaminase (TG), gum and glucono-delta-lactone (GDL) is incubated at 40 to 70 ° C. for 5 to 15 minutes,
Based on 100 parts by weight of the rice flour, 1 to 3 parts by weight of transglutaminase (TG), 0.1 to 5 parts by weight of gum, and 0.1 to 5 parts by weight of Glucono Delta Lactone (GDL),
The gum is a premix composition for confectionery and baking, characterized in that gellan gum, gum arabic and xanthan gum are mixed in a weight ratio of 1: 0.5-1: 1-2. delete The premix composition for confectionery and baking according to claim 1, wherein the rice flour is pulverized at least one type of rice selected from the group consisting of glutinous rice, white rice, black rice and brown rice. delete delete The method of claim 1, wherein the premix composition for confectionery and baking includes 20 to 50 parts by weight of corn starch, 10 to 30 parts by weight of tapioca starch, 20 to 50 parts by weight of sugar, 3 to 15 parts by weight of margarine, and 3 to 15 parts by weight of egg white powder. and 1 to 5 parts by weight of salt. (A) mixing rice flour, transglutaminase (TG), gum and glucono-delta-lactone (GDL, Glucono Delta Lactone) at 1500 to 2500 rpm for 1 to 10 minutes; and
(B) incubating the mixture mixed in step (A) at 40 to 70 ° C. for 5 to 15 minutes;
Based on 100 parts by weight of the rice flour, 1 to 3 parts by weight of transglutaminase (TG), 0.1 to 5 parts by weight of gum, and 0.1 to 5 parts by weight of Glucono Delta Lactone (GDL),
The gum is a method for producing a premix composition for confectionery and baking, characterized in that gellan gum, gum arabic and xanthan gum are mixed in a weight ratio of 1: 0.5-1: 1-2. delete The method of claim 7, (C) adding corn starch, tapioca starch, sugar, margarine, egg white powder and salt to the mixture mixed in step (A) and mixing at 1500 to 2500 rpm for 1 to 30 minutes A method for producing a premix composition for confectionery and baking, characterized in that it comprises. delete 10. The method of claim 9, wherein the mixture mixed in step (C) includes 20 to 50 parts by weight of corn starch, 10 to 30 parts by weight of tapioca starch, 20 to 50 parts by weight of sugar, and margarine to the mixture prepared in step (A). 3 to 15 parts by weight, 3 to 15 parts by weight of egg white powder, and 1 to 5 parts by weight of salt are added and mixed. delete delete Bread prepared with the premix composition of any one of claims 1, 3 and 6. The bread according to claim 14, wherein the bread is at least one selected from the group consisting of morning bread, white bread, baguette, pizza bread, hot dog bread, soboru, cake sheet, castella, and muffin. Claims 1, 3 and 6 of any one of the premix composition of the confectionery prepared.