KR20050034430A - Dough comprising of rice powder and fresh gluten, bread and noodles made by using the same - Google Patents

Abstract

The present invention relates to a rice bread dough composition using raw gluten, and a new rice bread and noodles using the same, after extracting the raw gluten from the wheat flour and measuring the wet weight, the raw powder obtained from the above-mentioned raw gluten was used to The rice dough composition was prepared under different conditions, and the characteristics of each rice dough composition were compared. Then, the bread was prepared using the rice dough composition, and the volume and sensory properties of each bread were examined and the red bean bread was prepared using the rice dough composition. And butter cream bread and rice dumpling skin and raw noodles to make the network structure of gluten to inflate bread without mixing flour, so that the breadability is better than bread made using flour. Not only can you make new rice breads with meat, texture, etc. John can also be applied to entirely mandupi cotton products such as cotton wool, and who rely on the flour because the food industry and the baking industry will be very useful inventions.

Description

Raw composition of rice bread and fresh gluten, bread and noodles made by using the same

The present invention relates to a rice bread dough composition using raw gluten, and a novel rice bread and noodles using the same, and more specifically, bread aptitude obtained by blending 250 to 500 mesh rice flour and raw gluten at a weight ratio of 80 to 90: 10 to 20 This excellent rice bread composition and novel rice bread and noodles using the same.

In the case of the Korean rice market, consumption is shrinking as it is pushed toward convenient and easily accessible instant foods in a busy modern society internally, and it is a difficult time to open up the rice market externally.

Until now, research papers, various seminars, and patent applications on bakery and other processed products using rice have been continuously made, and as a result, the shape of the product has been made to some extent, but it is a fact that it is difficult to commercialize large quantities in reality.

Rice flour does not contain as much gluten as flour, so it does not swell like bread made with flour. Glutenine plays a big role in increasing the viscosity of the dough and capturing and inflating the gases produced when yeast is added and fermented. By the way, the flour is too large capturing power of the gas after the first fermentation degassing and then secondary fermentation to increase the product. However, rice flour is low in viscosity due to its low content of glutin, so when the dough is fermented under the same conditions as the flour, the gas generated during fermentation cannot be trapped like flour.

In order to overcome these drawbacks, many recently developed rice breads are mixed with 20-30% by weight of rice flour and 70-80% by weight of wheat flour.

In view of the above problems, the present inventors have completed the present invention by using rice flour to make use of rice flour to make use of the characteristics of wheat bread and to make up for the shortcomings by developing the rice bread according to our taste.

Accordingly, it is an object of the present invention to provide a rice bread dough composition using raw gluten having excellent baking aptitude and a novel rice bread and noodles using the same.

The object of the present invention is to extract the raw gluten from wheat flour and measure the moisture content, and then using the raw gluten obtained above to prepare a rice dough composition under the conditions of varying the grain size of rice and the content of gluten to gluten and each rice dough composition After comparing the characteristics of the bread dough was prepared using the rice dough composition was tested by examining the volume and sensory of each bread and by using the rice dough composition was achieved by preparing a sweet bean bread, butter cream bread and rice dumplings and raw noodles.

Hereinafter, the specific configuration of the present invention.

The present invention comprises the steps of extracting the raw gluten from wheat flour and measuring the wet amount; Preparing a rice dough composition by varying the grain size of rice flour and the content of rice flour: gluten using the raw gluten of the step; Comparing the properties of each rice dough composition; Preparing a bread using the rice dough composition of the step; Analyzing the volume of the bread prepared in the step; Performing a sensory test of the bread of the step; Preparing a red bean bread and butter cream bread using the rice dough composition of the present invention; And it comprises a step of preparing rice dumplings and raw noodles using the rice dough composition of the present invention.

The present invention provides a rice dough composition comprising rice flour and raw gluten (wet gluten) as an active ingredient.

The method for preparing the bread dough composition of the present invention comprises the following steps:

Kneading by adding 60 parts by weight of milk to 80 to 90 parts by weight of rice flour ground with 250 to 500 mesh;

30 to 50 parts by weight of the wet gluten (from 20 to 30 parts by weight of moisture) is mixed with the dough of the step, except that the moisture content of the wet gluten is 80 to 90: Mixing by mixing to 10 to 20 kneading well; And

Kneading the dough dough composition of the step for 20 minutes at high speed, 5 minutes at low speed with a kneader.

When kneading the baking raw material, high speed means using two stages in a kneader, and low speed means using one stage in a kneader.

In the present invention, the rice flour is washed with rice and dried until the water content is 20 to 30% by weight in the dryer and then put into the air-flow grinder to grind while grinding the water to evaporate the water content is 15 to 18% by weight. When the moisture content in the rice flour is 15 to 18% by weight when kneading, the mixing with the wet gluten is good, and the dough state is good.

The rice bread dough composition of the present invention may further comprise fresh yeast, yeast hood, salt, sorbitol, sugar, skim milk powder, shortening, eggs and milk.

In the present invention, the blending ratio of rice flour and raw gluten is preferably 80 to 90:20 to 10 parts by weight.

In the present invention, the rice flour is preferably pulverized to 250 to 500 mesh.

In the present invention, the bread dough composition is mixed with only the flour and the raw gluten at an appropriate ratio, that is, the ratio of 80 to 90:20 to 10, without the mixing of the strong components, while suppressing the phenomenon of water separation in the process of mixing the raw gluten into the rice flour. In order to stabilize the network structure of gluten, it is preferable to substitute sorbitol powder (glucose reducing product), which has wet control effect, heat resistance, and low taste, instead of sugar.

In addition, it is preferable to use shortening in which an emulsifier is mixed as the oil or fat product, and it is preferable to knead only milk and eggs instead of water dough.

The rice dough composition of the present invention can be applied to all kinds of commercial confectionery bakery including bread, red bean bread, butter roll, etc., and can also be applied to noodles including rice dumplings and raw noodles.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the following Examples and Experimental Examples are only for illustrating the present invention, the scope of the present invention is not limited to these.

Experimental Example 1: Raw Gluten Extraction and Wet Volume Measurement

Three kinds of flour (strong powder, gravity powder, and strong powder) produced by S, a leading milling company in Korea, were selected as samples.

After kneading at a rate of 60 g of water in each of 100 g of strong powder, gravity powder, and strong powder, the dough mass was wrapped in cotton cloth, soaked in water, kneaded until clear water came out (see FIG. 1), and the remaining gluten weight was measured.

As a result of repeating the above procedure three times, a wet portion of 45g in the strong powder, 39g in the gravity powder, and 27g in the strong powder were obtained (see FIG. 2).

The wet gluten was put in an oven, baked at 200 ° C., dried, ground, and finely ground. The weight of the dry gluten was three times the average of 15 g, 13 g, and 9 g of the wet weight, respectively (see FIG. 3). .

Example

The particle size of the flour distributed in Korea was measured by the strength of 250 mesh, the gravity of 290 mesh, the force of 500 mesh. Therefore, the rice powder (water content 15-18%), which was commissioned by Hyun Joon Powder Co., Ltd., an air-flow type company, was crushed into two particles of 250 mesh (60 microns) and 500 mesh (28 microns). Purchased as.

Example 1 Preparation of Rice Dough Composition

85 g of rice flour ground with 250 mesh is kneaded with 60 g of milk and then mixed with 45 g of wet gluten (30 g of water) extracted from the strongest ingredients, excluding the moisture content of wet gluten. After mixing to 15 knead and knead well, the dough knead dough was made under the same conditions as flour flour powder dough at high speed 20 minutes, low speed 5 minutes with a kneader (see Fig. 4).

Example 2: Preparation of Rice Dough Composition

In the same manner as in Example 1, but the grain size of rice flour to 500 mesh.

Example 3: Preparation of Rice Dough Composition

The same method as in Example 1, but kneaded by adding 60 g of milk to 85 g of 250 mesh rice powder, and then wetted gluten 39 g (moisture content 26 g) extracted from gravity powder and the same amount of flour as dough flour gravity powder of 87:13 (dry weight) Dough dough was made.

Example 4: Preparation of Rice Dough Composition

In the same manner as in Example 3, but the rice flour particle size to 500 mesh.

To summarize the characteristics of the basic composition for the rice dough composition presented in Examples 1 to 4 as shown in Table 1.

Example number Rice flour particle size (mesh) Rice flour: gluten weight ratio Example 1 250 85:15 Example 2 500 85:15 Example 3 250 87:13 Example 4 500 87:13

Experimental Example 2: Comparison of Each Rice Dough Composition

The characteristics of the rice dough composition obtained in the above Examples were compared as follows.

1.Comparison of Biomass Composition of Mixed Strength of Rice Flour / Rice Powder 85g, Wet-Gluten 45g (Dry Weight 15g)

As a result of comparing the characteristics of the rice dough composition obtained in Examples 1 and 2 as shown in Table 2.

Granularity viscosity Shout Temple Binding 500 mesh 4 5 4 4 250 mesh 3 4 4 4

[Note] Scores are randomly sampled by random sampling of 5 adults and 5 men and women 5 points, good 4 points, 3 points average, 3 points bad, 2 points bad, and 1 points bad. will be.

As can be seen from the above results, the finer the grain size of rice flour, the better the viscosity and elasticity, and it was confirmed that the mixing of rice flour and wet gluten was easy, and the remaining characteristics were almost similar. FIG. 5 shows a state in which the mixed dough composition having a grain size of rice flour is 500 mesh by hand (A) and a case (B) when the grain size of rice flour is 250 mesh.

2. Comparison of Gravity Composition with Mixed Gravity / Rice Powder 87g, Wet-Gluten 39g (Dry Weight 13g)

As a result of comparing the characteristics of the rice dough composition obtained in Examples 3 and 4 as shown in Table 3.

Granularity viscosity Shout Temple Binding 500 mesh 4 4 3 3 250 mesh 3 3 3 3

[Note] Scores are randomly sampled by random sampling of 5 adults and 5 men and women 5 points, good 4 points, 3 points average, 3 points bad, 2 points bad, and 1 points bad. will be.

As can be seen from the above results, as the gluten content is lower, the extension and binding are slightly decreased, but the viscosity and elasticity are less changed, and it was confirmed that the general tendency is slightly lowered regardless of the size of the particle size. FIG. 6 shows a state in which the mixed dough composition having a grain size of rice flour is 500 mesh by hand (A) and a case (B) when the grain size of rice flour is 250 mesh.

Example 5: Preparation of bread made from rice dough composition

Rice dough was prepared according to the rice dough composition mixed according to Examples 1 to 4.

To each of the basic compositions shown in Examples 1 to 4, 6 g fresh yeast, 1 g yeast hood, 2 g salt, 7 g sorbitol (wetting agent), 6 g sugar, 4 g skim milk powder, 8 g shortening, 16 g eggs and 60 g milk were added.

In this embodiment, a straight method is adopted in which all raw materials are put together and mixed.

To the rice flour was added 6g fresh yeast, 1g yeast hood, 2g salt, 7g sorbitol (wetting agent), 6g sugar and 4g skim milk powder, and mixed well and kneaded with 16g eggs and 60g milk.

After mixing the wet gluten in the dough and hand kneading to mix well, when the wet gluten and rice dough mixed well, put the shortening 8g to complete the dough by rotating for 20 minutes at high speed, 5 minutes at a low speed kneading machine.

The resulting dough was divided into three lumps of 80 g each for primary fermentation at 30 ° C. for 50 minutes to 1 hour, and then 660 g was molded into a bread mold and then fermented at 30 ° C. for 1 hour to 1 hour 10 minutes.

Baking the fermented dough in the upper fire 180 ℃, lower fire 170 ℃ oven for 30 minutes to complete the bread.

The entire process from the dough for producing the bread of the present invention described above to obtain the finished bread is as shown in FIG.

Experimental Example 3: Volume Analysis of Bread

The four types of rice dough composition, in which the particle sizes of the rice flours presented in Examples 1 to 4 are 250 meshes and 500 meshes, and the weight ratio of wet gluten is 85:15 and 87:13, respectively, for the rice flours of the respective grain sizes. Using four kinds of bread was prepared according to the above method by cutting the cross section and analyzed the volume.

As a result, when the expansion ratio of the normal wheat bread is 300 to 400% is normal, the bread using the dough dough composition of the present invention is expanded to 300 to 350% compared to the amount of dough as shown in Table 4 below, the lower the gluten ratio expansion A slight decrease occurred but the particle size did not significantly affect the expansion of the volume. However, the lame taste of only rice was the best and the distinctive aroma and color exceeded the flour bread (see Fig. 8).

Example number Expansion ratio (%) Example 1 350 Example 2 320 Example 3 320 Example 4 300

Experimental Example 4: Sensory test of each bread

Baking aptitude of the bread prepared according to Example 5 using the rice dough composition shown in Examples 1 to 4 is shown in the sensory test table of Table 5 below.

Rice Bread Baking Aptitude (Sensory Test Chart) Sensuality Example 1 Example 2 Example 3 Example 4 Color 5 5 5 5 Organization 5 4 4 3 Uniformity 5 5 5 5 Viscoelastic 5 4 4 3

[Note] Scores are randomly sampled by random sampling of 5 adults and 5 men and women 5 points, good 4 points, 3 points average, 3 points bad, 2 points bad, and 1 points bad. will be.

Example 6: Preparation of red bean bread and butter bread using rice dough composition

After preparing a rice dough (dough) according to the mixed rice dough composition according to Examples 1 to 4 using the same to prepare a red bean bread and butter cream bread. Their production method was prepared according to methods commonly used in the art. Figure 9 shows the appearance of the prepared red bean bread and butter bread.

Example 7: Preparation of rice dumplings using rice dough composition

In the case of dumpling skin, since it is made of a gravity component when using flour, the dough composition of 250 mesh rice flour and gluten presented in Example 4 was mixed in a weight ratio of 87:13. Detailed manufacturing process is as follows.

To 87 g of 250 mesh rice flour, 3.75 g of fresh yeast, 0.75 g of yeast hood, 1.8 g of salt, 1.5 g of baking powder, 3 g of sorbitol, and 100 g of water were added and kneaded by hand.

The dough was kneaded to mix well 39g wet-gluten. When the wet gluten and rice dough were mixed well, 8 g of shortening was added, and the dough was turned in a kneader for 20 minutes at high speed and 5 minutes at low speed.

The finished dough was divided into 20g each to make dumpling skin with a wooden stick, and then 30g of dumplings were put into a mold. Molded dumplings were fermented at 30 ° C. and then boiled in boiling water for 8 to 10 minutes (see FIG. 10).

Example 8 Preparation of Rice Noodles Using Rice Dough Composition

In accordance with Example 7 to prepare a raw rice noodles using the rice dough composition of the present invention was prepared a raw rice noodles.

To 87 g of 250 mesh rice flour, 3.75 g of fresh yeast, 0.75 g of yeast hood, 1.8 g of salt, 1.5 g of baking powder, 3 g of sorbitol, and 100 g of water were added and kneaded by hand.

The dough was kneaded to mix well 39g wet-gluten. When the wet gluten and rice dough were mixed well, 8 g of shortening was added, and the dough was turned in a kneader for 20 minutes at high speed and 5 minutes at low speed to complete the dough.

The finished dough was pushed with a wooden stick, thinly sliced, rolled up and sliced with a knife to complete raw noodles (see FIG. 11).

As described above, the present invention of the bread dough composition is superior to the bread prepared by using flour because the network structure of the gluten to inflate the bread without mixing the flour is mixed and kneaded by mixing the flour and raw gluten is formed uniformly and stably. In addition to producing new rice breads with breadability, swelling, meat quality and texture, they can also be applied to noodle products such as dumplings and raw noodles, which previously depended solely on flour. It is a very useful invention.

1 is a photograph showing a process of extracting raw gluten from wheat flour.

2 is a photograph showing raw gluten extracted from wheat flour. Here, a shows the raw gluten extracted from the strong component, b shows the raw gluten extracted from the gravity component, c shows the raw gluten extracted from the powerful component. The extraction of the raw gluten was made three times, Figure 2 is obtained from one of them.

3 is a view of dry gluten obtained after drying the raw gluten in the oven.

Figure 4 is a photograph showing the state in order to prepare a dough composition by combining rice flour and raw gluten.

FIG. 5 shows a state in which the mixed dough composition having a grain size of rice flour is 500 mesh by hand (A) and a case (B) when the grain size of rice flour is 250 mesh.

FIG. 6 shows a state in which the mixed dough composition having a grain size of rice flour is 500 mesh by hand (A) and a case (B) when the grain size of rice flour is 250 mesh.

Figure 7 is a photograph showing the entire process from the dough for producing bread to the finished bread of the present invention.

8 is a photograph showing a cross-section of the bread produced using the present invention rice dough composition. Here, A is a bread according to Example 1, B is a bread according to Example 2, C is a bread according to Example 3, D shows a cross section of the bread according to Example 4.

Figure 9 is a photograph showing the state after baking of the red sweet bread and butter cream bread prepared using the rice dough composition of the present invention.

10 is a photograph showing a process of preparing rice dumplings using the rice dough composition of the present invention and the process of making dumplings using the rice dumplings.

Figure 11 is a photograph showing the process of manufacturing raw noodles using the rice dough composition of the present invention in order.

Claims (5)

A rice dough composition comprising rice flour and raw gluten derived from wheat flour as an active ingredient. The rice dough composition according to claim 1, wherein the blending ratio of rice flour and raw gluten is 80-90: 10-20. The rice dough composition according to claim 1, wherein the grain size of the rice flour is 250 to 500 mesh. Food prepared using the rice dough composition of claim 1. The food according to claim 4, wherein the food is any one of rice bread, rice sweet bean bread, rice butter cream bread, rice dumpling skin, and rice noodles.