KR20050023693A - Rice bread dough composition - Google Patents

Rice bread dough composition Download PDF

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KR20050023693A
KR20050023693A KR1020030061075A KR20030061075A KR20050023693A KR 20050023693 A KR20050023693 A KR 20050023693A KR 1020030061075 A KR1020030061075 A KR 1020030061075A KR 20030061075 A KR20030061075 A KR 20030061075A KR 20050023693 A KR20050023693 A KR 20050023693A
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rice
weight
bread
dough composition
parts
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정인순
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(주)라이스랜드
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/08—Alcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Molecular Biology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: A rice bread dough composition containing rice flour, soybean milk and perilla oil is provided. The rice bread prepared using the composition has excellent texture and taste, smells like rice and is rich in nutrients. CONSTITUTION: The rice bread dough composition contains 35 to 50% by weight of rice flour; 20 to 40% by weight of soybean milk; 12 to 18% by weight of perilla oil; and additionally 0.03 to 1.5% by weight of a fermenting agent such as raw rice wine(makkeolri). For an example, soybeans and water are mixed in a weight ratio of 1:1 for 10hr, crushed and filtered to give soybean milk having a solid content of 10%. Then 600 parts by weight of rice flour is mixed with 400 parts by weight of soybean milk, 200 parts by weight of perilla oil, 2.5 parts by weight of raw rice wine, 15 parts by weight of purified salt and 45 parts by weight of sugar.

Description

쌀빵 반죽 조성물{RICE BREAD DOUGH COMPOSITION}Rice dough composition {RICE BREAD DOUGH COMPOSITION}

본 발명은 쌀빵 반죽 조성물에 관한 것으로, 보다 자세하게는 쌀가루 35 내지 50중량%, 두유 20 내지 40중량%, 들기름 12 내지 18중량%를 포함하는 쌀빵 반죽 조성물에 관한 것이다.The present invention relates to a rice dough composition, and more particularly, to a rice dough composition comprising 35 to 50% by weight of rice flour, 20 to 40% by weight of soy milk, 12 to 18% by weight of perilla oil.

쌀을 주식으로 하는 우리나라에서는 쌀 가공식품인 떡을 오랜 기간동안 애용했으나, 식생활의 서구화와 함께 빵이 그 자리를 대체하고 있다. 특히, 나이가 젊은 층의 경우 햄버거 등의 패스트푸드가 큰 인기를 끌고 있고 있는 형편이고, 바쁜 현대사회에서 빵은 취식이 간편하여 밥을 대신하는 대용식으로 이용되고 있으며, 간식거리로도 애용되고 있다. In Korea, where rice is used as a staple food, rice-processed rice cakes have been used for a long time, but bread has replaced the place with the westernization of diet. In particular, fast-food such as hamburgers are gaining popularity among younger people, and in busy modern society, bread is used as a substitute for rice because it is easy to eat and used as a snack. .

빵의 제조과정은 밀반죽을 한 후 통상 일정기간의 숙성을 거쳐 오븐 등에서 구워지거나 쪄지는 것이 일반적인데, 이때 빵의 조직은 원래 반죽보다 상당히 팽창하게 된다. 이러한 빵 조직의 팽창은 글루텐이라는 밀단백질이 공기를 반죽 조직 내에 보유시키는 성질을 가지고 있기 때문에 일어나는 것으로 알려져 있으며, 이러한 빵의 성질로 인해 빵은 조직이 부드럽고 특유의 미감을 갖게 된다. The process of making bread is generally baked and then baked or steamed in an oven after ripening for a certain period of time, wherein the tissue of the bread is significantly expanded than the original dough. The expansion of the bread tissue is known to occur because the wheat protein called gluten retains air in the dough tissue, the bread is soft and has a unique aesthetic taste.

원래 쌀은 가루를 만들어 반죽하게 되면 끈기가 많고 밀과 같은 글루텐 단백질이 거의 없기 때문에, 쌀을 빵과 같은 형태로 가공하기 힘들고 취식시에도 빵과 같은 조직감을 느끼기 힘든 문제점이 있다. 그러나, 밀에 대해 알러지성을 보이는 사람들이 있고, 쌀의 소비 진작 등의 이유로 밀보다 우리 민족의 주식인 쌀을 주원료로 하여 빵을 제조하려는 연구가 다양하게 시도되고 있다.    Originally, when rice is made of flour, it is sticky and there is little gluten protein such as wheat, so it is difficult to process rice into a bread-like form, and it is difficult to feel the texture of bread when eating. However, there are people who are allergic to wheat, and various studies have been attempted to make bread using rice, which is a staple food of our nation, rather than wheat, for reasons such as increased consumption of rice.

등록특허 제260593호의 특허공보에는 쌀가루에 통상의 부재료를 첨가한 다음 반죽의 망상구조를 형성하는 글루텐의 대체재로서 검(gum)질과 지방질 및 활성 글루텐을 첨가하여 빵과 비슷한 조직을 형성하도록 한 쌀빵 및 그 제조방법이 개시되어 있다. 또한, 등록특허 제1989-1573호의 특허공보에는 팽화기를 이용하여 쌀을 호화시킨 후 압출 팽화시킨 팽화미를 제분하여 이를 밀가루와 혼합하여 사용할 수 있는 방법을 개시하고 있다. 또한, 등록특허 제1994-0005392호의 특허공보에는 효모 및 식초로 발효시킨 쌀가루 100%의 쌀빵떡류의 제조방법을 개시하고 있다. 또한, 등록특허 제1995-0009031호의 특허공보에는 찹쌀가루와 멥쌀가루를 소정의 비율로 혼합한 후 가수하고 교반하여 15 내지 20시간동안 쌀가루의 조직에 수분이 충분히 침투하도록 하여 수화시켜 기타 재료들과 혼합하여 쌀빵 반죽물을 만들고, 이를 성형하여 오븐에서 구워 쌀빵(머핀)을 제조하는 방법을 개시하고 있다.Patent Publication No. 260593 discloses a rice bread which is made to add bread-like tissue by adding gum, fat and active gluten as a substitute for gluten to add a common subsidiary material to rice flour and then form a network of dough. And a method of manufacturing the same. In addition, Patent Publication No. 1989-1573 discloses a method in which rice is gelatinized using an expander and milled extruded expanded expansion mill and mixed with flour. In addition, Patent Publication No. 194-0005392 discloses a method for producing 100% rice bread rice cake fermented with yeast and vinegar. In addition, Patent Publication No. 195-0009031 discloses mixing glutinous rice flour and non-glutinous rice flour at a predetermined ratio, followed by hydrolysis and stirring to allow water to penetrate the tissue of rice flour sufficiently for 15 to 20 hours to hydrate and Making a bread dough by mixing, it is molded and baked in an oven to disclose a method for producing a rice bread (muffin).

그러나, 상기 문헌에 개시된 쌀빵은 비싼 부재료를 사용하는 것이거나, 밀가루와 함께 사용되는 것 또는 쌀 특유의 냄새를 제거하지 못한 것이어서, 제조시 가격상승 요인이 있고, 전기한 밀가루 알러지를 해결하지 못하며, 쌀냄새를 싫어하는 사람들이 쌀빵을 취식하기 곤란한 문제가 있다. 게다가, 쌀은 탄수화물이 높은 식품으로 쌀을 단독으로 사용하여 빵을 제조하는 경우, 이를 섭취하게 될 때 영양의 불균형이 염려된다.However, the rice bread disclosed in the above document is to use an expensive subsidiary material, to be used with the flour or to remove the odor peculiar to the rice, there is a price increase factor in manufacturing, does not solve the above-mentioned flour allergy, People who do not like the smell of rice has a problem that is difficult to eat rice bread. In addition, rice is a high-carbohydrate food, when using rice alone to make bread, nutritional imbalances are concerned when ingested.

따라서, 본 발명이 이루고자 하는 기술적 과제는, 상기 문제점을 해결하여 미감이 우수하고, 쌀냄새가 나지 않으며, 영양이 우수한 쌀빵을 제조하기 위한 쌀빵 반죽 조성물을 제공하는 것이다.Therefore, the technical problem to be achieved by the present invention, to solve the above problems is to provide a rice bread dough composition for producing a rice bread excellent in taste, does not smell rice, and excellent nutrition.

상기 기술적 과제를 달성하기 위하여 본 발명은, 쌀가루 35 내지 50중량%, 두유 20 내지 40중량%, 들기름 12 내지 18중량%를 포함하는 쌀빵 반죽 조성물을 제공한다.In order to achieve the above technical problem, the present invention provides a rice bread dough composition comprising rice flour 35 to 50% by weight, soy milk 20 to 40% by weight, perilla oil 12 to 18% by weight.

또한, 본 발명은 발효제 0.03 내지 1.5중량%를 추가로 포함하는 쌀빵 반죽 조성물을 제공한다.In another aspect, the present invention provides a rice bread dough composition further comprises 0.03 to 1.5% by weight of the fermenting agent.

또한, 본 발명은 상기 발효제가 막걸리인 것을 특징으로 하는 쌀빵 반죽 조성물을 제공한다.In addition, the present invention provides a rice bread dough composition, characterized in that the fermentation agent is rice wine.

이하에서 본 발명에 대해 보다 자세히 설명한다.Hereinafter, the present invention will be described in more detail.

쌀의 영양적 가치를 살펴보면, 쌀의 전분은 뇌의 활동을 돕고 비만과 당뇨병을 예방하는데 효과적이며, 비록 단백질 함량과 필수 아미노산 함량은 낮지만 그 질만큼은 모든 곡류 중에서 가장 우수한 단백질 자원을 갖고 있어 콜레스테롤 저하와 혈압조절, 암예방 등에 효과가 있는 것으로 알려져 있다. 또한, 쌀에는 비타민 B3로 알려진 나이아신(니코틴산 또는 니코틴아마이드)이 풍부하다. 나이아신은 체내에서는 니코틴아미드 아데닌 디누클레오타이드(nicotinamide adenine dinucleotide. NAD)와 니코틴아미드 아데닌 디누클레오타이드 포스페이트(nicotinamide adenine dinucleotide phosphate, NADP)라는 조효소로 전환되어 생체내 50여가지의 서로 다른 화학반응, 산화환원반응에 관여하며 탄수화물 대사, 지방산 대사, 세포호흡, 스테로이드 합성대사과정에 참여한다. 육류 등에 들어 있는 NAD, NADP가 소장점막세포 효소에 의해 유리 나이아신으로 분해된 후 흡수되며 체내의 산화-환원 반응에 참여하고 NAD는 ATP를 생성하는 과정, 즉 열량 영양소(탄수화물, 지방, 단백질)들의 대사과정에 필수적인 조효소로 작용한다. 또한, 말초혈관을 확장시키는 작용을 하여 수소운반체가 되어 심장이나 뇌에 영양을 공급해 주며 콜레스테롤을 감소시켜 주는 것으로 알려져 있다. 특히, 곡류, 두류에는 나이아신이 풍부하게 들어 있으나, 나이아시틴의 형태로 되어 있어 장관흡수가 안되어 체내이용률이 낮은 것으로 알려져 있다. 그러나, 본 발명의 쌀빵 반죽 조성물은 하기에서와 같이 막걸리를 발효제로 사용하여 쌀에 포함된 나이아시틴의 분해를 촉진하여 체내 이용효율을 높일 수 있다. 본 발명의 쌀빵 반죽 조성물은 쌀가루 35 내지 50중량%를 포함한다. 쌀빵 반죽 조성물 중 쌀가루가 35중량% 이하이면 빵의 조직이 이루러지지 않고, 50중량% 이상이면 영양상 균형이 맞지 않는다. 쌀가루는 백미를 수세한 후 이를 제분기에 넣고 가루로 만든 후 건조시켜 수득한다. 쌀가루의 입경이 작을수록 빵을 씹을 때의 미감이 우수하여 바람직하나, 입경을 작게 하려면 에너지 및 시간 소모가 크게 된다. 따라서, 쌀가루의 입경은 상기 미감 및 경제성을 모두 충족시키는 범위에서 결정되는 것이 바람직하다. 본 발명의 쌀빵 반죽 조성물의 쌀가루의 입경은 80메쉬(mesh) 이하의 입경을 가질 정도면 무방하다.Looking at the nutritional value of rice, rice starch is effective in helping the brain work and preventing obesity and diabetes, and although it has a low protein content and essential amino acid content, it has the best protein resource of all grains, so It is known to be effective in lowering blood pressure control and cancer prevention. Rice is also rich in niacin (nicotinic acid or nicotinamide), known as vitamin B3. Niacin is converted into coenzymes such as nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP) in the body, resulting in 50 different chemical reactions and oxidation. It is involved in the reduction reaction and participates in carbohydrate metabolism, fatty acid metabolism, cell respiration, and steroid synthesis metabolism. NAD and NADP contained in meat are decomposed into free niacin by small intestinal mucosal enzymes, and then absorbed. They participate in the oxidation-reduction reactions in the body, and NAD generates ATP, that is, the calories of nutrients (carbohydrates, fats, proteins). It acts as an essential coenzyme for metabolic processes. In addition, it acts to expand peripheral blood vessels to become a hydrogen carrier to provide nutrition to the heart or brain and reduce cholesterol. In particular, grains and legumes are rich in niacin, but because it is in the form of niacin, it is known that the intestinal utilization rate is low because of intestinal absorption. However, the rice bread dough composition of the present invention can increase the utilization efficiency of the body by promoting the decomposition of niacin contained in the rice by using makgeolli as a fermentation agent as follows. Rice bread dough composition of the present invention comprises 35 to 50% by weight of rice flour. If the rice flour in the bread dough composition is 35% by weight or less, the bread is not formed, and if it is 50% by weight or more, the nutritional balance is not balanced. Rice flour is obtained by washing white rice, putting it in a mill, turning it into flour, and drying it. The smaller the particle size of the rice flour, the better the taste when chewing bread. However, the smaller the particle size, the greater the energy and time consumption. Therefore, the grain size of the rice flour is preferably determined in a range that satisfies both the aesthetic and economical efficiency. The grain size of the rice flour of the rice bread dough composition of the present invention may have a particle size of 80 mesh or less.

콩은 밭에서 나는 쇠고기라 불릴 정도로 그 영양가가 뛰어나다. 콩 속에는 발암물질의 세포분열을 억제하는 제니스틴(genistine)이 함유되어 있으며, 식물성 화합물인 이소플라본(isoflavone)이 들어있어 골다공증, 신장질환, 담석, 혈중 콜레스테롤 저하, 폐경기증상의 완화 등에 효능이 확인되고 있다. 콩 단백질과 이소플라본은 항산화 효과와 핏속의 나쁜 콜레스테롤을 낮추는 작용이 있어 동맥경화와 심장병을 예방하는 것으로 알려져 있다. 이러한 콩은 일반적으로 두유, 두부 등의 가공식품의 형태로 섭취되는 것이 일반적이다. 본 발명의 쌀빵 조성물은 식물성 단백질이 풍부한 콩을 일차 가공한 형태로 포함하여 밀가루 또는 쌀가루만으로 이루어진 빵에 비해 영양의 불균형을 해소할 수 있다.Beans are so nutritious that they are called beef from the field. Beans contain genistine, which inhibits cell division of carcinogens, and contains isoflavone, a vegetable compound, which has been shown to be effective in reducing osteoporosis, kidney disease, gallstones, lowering blood cholesterol, and menopausal symptoms. have. Soy protein and isoflavones are known to prevent atherosclerosis and heart disease due to their antioxidant properties and lowering bad cholesterol in the blood. These beans are generally consumed in the form of processed foods such as soy milk, tofu. The rice bread composition of the present invention can eliminate the nutritional imbalance compared to the bread consisting of wheat flour or rice flour only by including in the form of the primary processed protein-rich beans.

일반적인 밀가루빵의 반죽에서는 제조하고자 하는 빵의 종류에 따라 물의 양을 달리하여 반죽 질기를 조절하는 것과 달리, 본 발명의 쌀빵 반죽 조성물은 상기 두유의 첨가량을 조절하여 원하는 쌀빵 반죽, 즉 머핀, 케이크, 햄버거 또는 식빵용 반죽 등을 할 수 있어 영양면에서 물을 이용하는 것보다 우수하다. 본 발명의 쌀빵 반죽 조성물은 두유 20 내지 40중량%를 포함하는 것을 특징으로 한다. 통상 두유라 함은 콩을 물에 불린 후, 이를 마쇄하고 비지를 걸러낸 후 가열한 후의 고형분 농도 8 내지 15중량%의 콩추출액을 의미하나, 본 명세서에서 사용되는 '두유'는 상기 가열 단계를 거치지 않은 상태의 콩추출액을 의미한다. 가열단계를 거치지 않는 이유는 하기에서와 같이 상기 두유의 콩단백질은 발효단계를 거치기 때문에 가열로 인한 콩단백질의 변성을 방지하기 위함이다(상기 내용에 대해 확인해 주시기 바랍니다). 또한, 본 발명에서의 두유의 건조고형분 함량은 일반적인 두유보다 높은 수준인 15 내지 25중량% 범위이며, 본 명세서에서의 두유는 건조고형분 함량 20중량%를 기준으로 하여 사용한다. 본 발명의 쌀빵 반죽 조성물은 두유 20 내지 40중량%를 포함한다. 쌀빵 반죽 조성물 중 두유가 20중량% 미만이면 콩의 유효성분이 충분하지 않아 영양상 불균형이 초래되기 쉽고 반죽 조성물 중 쌀가루의 비율이 높아져 이를 가지고 빵을 제조할 경우 빵의 조직이 끈기가 너무 많아져서 떡과 같은 느낌을 주게 된다. 반면, 쌀빵 반죽 조성물 중 두유의 함량이 40중량%을 초과하면 반죽이 질게 되어 원하는 쌀빵을 제조할 수 없다. In the general dough of the wheat bread, unlike the amount of water to be adjusted according to the type of bread to be prepared, the dough dough composition of the present invention by adjusting the amount of the soy milk, the desired bread dough, that is, muffins, cakes, It can be used for hamburgers or bread dough, which is superior to water in terms of nutrition. Rice bread dough composition of the present invention is characterized in that it comprises 20 to 40% by weight soy milk. Usually soy milk refers to a soybean extract with a solid content of 8 to 15% by weight after soaking the soybean in water, crushed it, filtered the heat and heated, but 'soymilk' as used herein refers to the heating step Means soybean extract without passing through. The reason for not going through the heating step is to prevent the degeneration of the soy protein due to heating because the soybean protein of the soy milk goes through the fermentation step as described below (please check the above contents). In addition, the dry solid content of soy milk in the present invention is in the range of 15 to 25% by weight, which is a higher level than the general soy milk, and the soy milk in the present specification is used based on 20% by weight of dry solid content. Rice bread dough composition of the present invention comprises 20 to 40% by weight of soy milk. If soy milk is less than 20% by weight of the bread dough composition, soybean is not effective enough to cause nutritional imbalance, and the ratio of rice flour in the dough composition is high. You will feel like On the other hand, if the content of soy milk in the bread dough composition exceeds 40% by weight, the dough becomes fat and cannot produce the desired rice bread.

들기름은 들깨를 압착하여 얻는 식물성 오일로서, 조제품(粗製品)은 짙은 갈색이고 정제품은 담황색의 액체이다. 들깨는 인도, 중국 등이 원산지로 현재는 한국, 일본 그밖의 여러 나라에서 재배된다. 들깨는 독특한 향기를 가지고 있으므로 들기름에서도 그 향기가 난다. 들깨에는 40 내지 45중량%의 기름이 들어 있는데, 기름을 구성하는 지방산 중 리놀렌산이 49중량% 정도로 가장 많고, 리놀레산 33중량%, 올레산 11중량%의 비율로 함유되어 있다. 이들 지방산은 고도의 불포화지방산으로 영양학적으로 보아 필수지방산을 많이 함유하고 있으므로 건강에 좋다. 상기와 같이, 들기름이 본 발명의 쌀빵 조성물에 첨가되는 경우, 영양의 균형을 이룰 수 있고, 쌀빵에서 쌀냄새를 제거할 수 있으며, 제조된 쌀빵의 조직을 탄력적으로 만들어 준다. 전술한 바와 같이, 종래의 쌀빵은 쌀냄새를 제거하지 못해 쌀냄새를 좋아하지 않는 사람이 취식하는데 거부감을 느꼈지만, 본 발명의 쌀빵 반북 조성물은 쌀냄새를 제거하고 들기름의 향이 약하게 나도록 하여 취식자로 하여금 거부감이 없이 쌀빵을 먹을 수 있도록 하였다. 본 발명의 쌀빵 반죽 조성물은 들기름 12 내지 18중량%를 포함한다. 쌀빵 반죽 조성물 중 들기름이 12중량% 이하이면 반죽의 점도가 쌀빵의 반죽에 맞지 않아 빵을 제조하는 경우 미감이 떨어지고 쌀냄새가 완전히 제거되지 않으며, 18중량% 이상이면 제조되는 빵의 조직이 푸석푸석해져 미감이 떨어지고 향이 강하며 영양상의 균형이 맞지 않는다. Perilla oil is a vegetable oil obtained by squeezing perilla. The crude product is dark brown and the pure product is a pale yellow liquid. Perilla is native to India and China, and is currently grown in Korea, Japan and many other countries. Perilla has a unique fragrance, so it smells like perilla oil. Perilla contains 40 to 45% by weight of oil. The fatty acids that make up oil contain linoleic acid at 49% by weight, linoleic acid at 33% and oleic acid at 11% by weight. These fatty acids are highly unsaturated fatty acids, which are nutritious and contain a lot of essential fatty acids. As described above, when the perilla oil is added to the rice bread composition of the present invention, it is possible to balance the nutrition, remove the smell of rice from the rice bread, makes the tissue of the prepared rice bread elastic. As described above, although the conventional rice bread did not remove the smell of the rice, people who do not like the smell of rice, but the refusal to eat, the rice bread Banbuk composition of the present invention to remove the smell of the rice and the smell of perilla oil to make the eating sensation It is possible to eat rice bread without this. Rice bread dough composition of the present invention contains 12 to 18% by weight of perilla oil. If the perilla oil is less than 12% by weight of the dough composition, the viscosity of the dough is not suitable for the dough of the rice bread, the aesthetic taste is reduced and the smell of rice is not completely removed, if more than 18% by weight, the tissue of the bread is prepared There is a lack of taste, strong scent, and nutritional balance is not.

전기한 바와 같이, 빵은 통상 숙성, 즉 발효과정을 거치게 되는데, 이 과정에서 발효효율을 높이기 위해 발효제를 첨가하는 것이 일반적이다. 본 발명의 쌀빵 반죽 조성물은 발효제 0.03 내지 1.5중량%를 추가로 포함할 수 있다. 발효제가 0.03중량% 이하로 첨가되면 발효의 효과가 낮아 빵을 제조하는 시간이 오래 걸리고, 발효제가 1.5중량% 이상 첨가되는 경우에는 빵의 조직이 지나치게 부풀어 올라 조직감이 나빠져 미감이 좋지 않게 된다. 빵의 발효제로는 효모(이스트) 또는 막걸리 등을 사용하는 것이 일반적이며, 본 발명의 쌀빵 반죽 조성물은 이 중 어떠한 것을 사용하여도 무방하다. 다만, 전기한 바와 같이 본 발명의 쌀빵 반죽 조성물은 쌀 및 콩을 주재료로 하고 있으며, 상기 재료의 발효에는 막걸리를 발효제로 사용하는 것이 효율적인 것으로 밝혀졌다. 따라서, 본 발명의 쌀빵 반죽 조성물은 발효제로서 막걸리를 포함하는 것이 바람직하다. As described above, bread is usually subjected to aging, that is, fermentation process, in which a fermentation agent is generally added to increase fermentation efficiency. The rice dough composition of the present invention may further comprise 0.03 to 1.5% by weight of the fermenting agent. When the fermentation agent is added at 0.03% by weight or less, the effect of fermentation is low, so it takes a long time to prepare the bread, and when the fermentation agent is added by 1.5% by weight or more, the tissue of the bread swells too much, resulting in a bad texture. It is common to use yeast (yeast) or makgeolli as a fermentation agent of bread, and the rice bread dough composition of this invention may use any of these. However, as described above, the rice dough composition of the present invention has rice and beans as main ingredients, and it has been found that it is effective to use makgeolli as a fermentation agent for fermentation of the material. Therefore, it is preferable that the rice dough composition of this invention contains makgeolli as a fermentation agent.

본 발명의 쌀빵 반죽 조성물에는 상기 성분 외에 빵 반죽에 첨가되는 일반적인 각종 부재료, 예를 들면 설탕, 정제염 등이 첨가된다. The rice dough composition of the present invention, in addition to the above components, various general ingredients, such as sugar, refined salt, and the like, which are added to the bread dough, are added.

본 발명의 쌀빵 반죽 조성물은 혼합·반죽 및 숙성 단계를 거쳐 오븐에서 굽거나 쪄서 빵의 형태로 만들어지게 된다.The rice dough composition of the present invention is made in the form of bread by baking or steaming in an oven through mixing, kneading and aging steps.

이하에서는 본 발명의 바람직한 태양인 실시예를 통해 본 발명을 더욱 상세히 설명한다. 다만, 하기 실시예는 본 발명에 대한 이해를 돕기 위한 것일 뿐, 본 발명의 범위가 하기 실시예로만 제한되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to examples which are preferred embodiments of the present invention. However, the following examples are merely to help the understanding of the present invention, the scope of the present invention is not limited only to the following examples.

실시예(햄버거빵용 반죽 조성물 제조) Example (Manufacture of Dough Composition for Burger Bread)

백미를 잘 씻은 후 이를 제분기(제일공업사, 모델명 KH305)를 사용하여 2회에 걸쳐 분쇄하여 쌀가루로 만든 후 건조시켰다. 이와 별도로, 대두와 물을 1:1(wt/wt)로 혼합하여 10시간 이상 충분히 불린 다음 이를 마쇄한 후 여과하여 두유를 준비하였다(고형분함량: 20중량%). 상기 쌀가루 600중량부에 위에서 준비한 두유 400중량부, 들기름 200중량부, 막걸리 2.5중량부, 정제염 15중량부 및 설탕 45중량부를 첨가하여 혼합·반죽하여 쌀빵 반죽 조성물을 제조하였다. After washing the white rice well, it was crushed twice using a mill (Cheil Industries, model name KH305) to make rice powder and dried. Separately, soybean and water were mixed at 1: 1 (wt / wt), soaked for 10 hours or more, and then ground and filtered to prepare soymilk (solid content: 20% by weight). 400 parts by weight of soymilk prepared above, 200 parts by weight of perilla oil, 2.5 parts by weight of rice wine, 15 parts by weight of refined salt, and 45 parts by weight of sugar were added to the rice flour to prepare a rice dough composition.

제조예Production Example

상기 실시예에서 제조된 햄버거빵용 반죽 조성물을 40 내지 50℃의 온도에서 6시간 이상 발효시킨 다음, 햄버거빵의 형태로 성형하여 오븐에서 구워냈다. 상기와 같이 제조된 햄버거빵은 밀빵에 비해 색이 희고, 탄력성이 좋아 미감이 우수하고, 영양면에서 우수하며, 쌀냄새가 나지 않는 특징을 나타냄을 알 수 있었다. The dough composition for hamburger buns prepared in the above example was fermented for 6 hours or more at a temperature of 40 to 50 ° C., and then molded into a hamburger bun and baked in an oven. Compared with the wheat bread, the hamburger bread prepared as described above was white in color, good elasticity, good aesthetics, excellent nutritional properties, and rice odor.

이상에서 살펴본 바와 같이 본 발명의 쌀빵 조성물을 이용하여 쌀빵을 제조하는 경우 빵조직의 탄력성이 좋아 미감이 우수하고, 쌀냄새가 나지 않으며, 영양이 우수한 쌀빵을 제조할 수 있다. As described above, when the rice bread is manufactured using the rice bread composition of the present invention, the elasticity of the bread tissue is good, the taste is excellent, the rice smell does not occur, and the rice bread with excellent nutrition can be prepared.

앞에서 설명되고, 도면에 도시된 본 발명의 일실시예는 본 발명의 기술적 사상을 한정하는 것으로 해석되어서는 안 된다. 본 발명의 보호범위는 청구범위에 기재된 사항에 의하여만 제한되고, 본 발명의 기술분야에서 통상의 지식을 가진 자는 본 발명의 기술적 사상을 다양한 형태로 개량 변경하는 것이 가능하다. 따라서 이러한 개량 및 변경은 통상의 지식을 가진 자에게 자명한 것인 한 본 발명의 보호범위에 속하게 될 것이다.An embodiment of the present invention described above and illustrated in the drawings should not be construed as limiting the technical spirit of the present invention. The protection scope of the present invention is limited only by the matters described in the claims, and those skilled in the art can change and change the technical idea of the present invention in various forms. Therefore, such improvements and modifications will fall within the protection scope of the present invention, as will be apparent to those skilled in the art.

Claims (3)

쌀가루 35 내지 50중량%, 두유 20 내지 40중량%, 들기름 12 내지 18중량%를 포함하는 쌀빵 반죽 조성물.Rice dough composition comprising 35 to 50% by weight of rice, 20 to 40% by weight of soy milk, 12 to 18% by weight of perilla oil. 제1항에 있어서,The method of claim 1, 발효제 0.03 내지 1.5중량%를 추가로 포함하는 쌀빵 반죽 조성물.Rice bread dough composition further comprises 0.03 to 1.5% by weight of the fermenting agent. 제2항에 있어서,The method of claim 2, 상기 발효제가 막걸리인 것을 특징으로 하는 쌀빵 반죽 조성물.Rice bread dough composition, characterized in that the fermentation agent is rice wine.
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101245302B1 (en) * 2010-01-18 2013-03-19 전남대학교산학협력단 Composition for Manufacturing Gluten-free Rice Madeira Cake and Manufacturing Method Thereof
WO2014084477A1 (en) * 2012-11-28 2014-06-05 삼성정밀화학(주) Rice dough composition, and rice dough prepared therefrom
KR101437593B1 (en) * 2012-06-11 2014-09-11 대한민국 Powder of fermentive dough and jeungpyun containing and method thereof
CN104604975A (en) * 2015-03-09 2015-05-13 吉林工商学院 Method for preparing ferment flour product from flaccid knotweed herb and perilla meal
KR102353496B1 (en) * 2021-06-23 2022-01-19 강원재 Manufactoring method of ang butter with improved taste balance

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101245302B1 (en) * 2010-01-18 2013-03-19 전남대학교산학협력단 Composition for Manufacturing Gluten-free Rice Madeira Cake and Manufacturing Method Thereof
KR101437593B1 (en) * 2012-06-11 2014-09-11 대한민국 Powder of fermentive dough and jeungpyun containing and method thereof
WO2014084477A1 (en) * 2012-11-28 2014-06-05 삼성정밀화학(주) Rice dough composition, and rice dough prepared therefrom
CN104604975A (en) * 2015-03-09 2015-05-13 吉林工商学院 Method for preparing ferment flour product from flaccid knotweed herb and perilla meal
KR102353496B1 (en) * 2021-06-23 2022-01-19 강원재 Manufactoring method of ang butter with improved taste balance

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