KR20060056652A - Rice powder-based dough for the preparation of rice steamed bread and method for preparing the same - Google Patents

Abstract

30% to 70% by weight, 30% to 70% by weight wheat flour, 1 to 10 ppm (malt) of maltogenic α-amylase, based on the total weight of fines and wheat flour, and food Disclosed are a flour-based dough for making rice steamed bread comprising 15% to 25% by weight of active gluten, if desired, and a process for producing the same. Such a dough and a method of making the same impart various characteristics to the rice steamed bread to be produced, for example, softness, volume and texture, which in turn can produce steamed bread comparable to or better than wheat flour based steamed bread. Let's do it.

Differential base dough, steamed rice bread

Description

Rice powder-based dough for the preparation of rice steamed bread and method for preparing the same}

1 to 8 are photographs showing various aspects of the steamed rice bread prepared from the fine flour (米粉) base dough according to the invention. As can be seen from these figures, the rice steamed bread made from the finely divided base dough according to the present invention has a smooth surface appearance, bulkiness and texture comparable to steamed bread made only of wheat flour.

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention generally relates to the field of steamed bread production, and more particularly to a powder based dough and a method for producing the rice steamed bread having similar or superior properties to conventional wheat flour based steamed bread. The present invention also relates to a rice steamed bread produced from the finely divided dough as described above. According to the present invention, first, it is possible to prepare a steamed bread containing 50% by weight or more based on the total weight of the ground powder, in particular, the fine powder and wheat flour, and the prepared rice steamed bread has softness, volume and texture. In terms of texture, steamed bread made with only wheat flour (wheat flour) is comparable to or better than that.

Steamed bread is made mainly from wheat flour. Wheat flour contains gluten, an insoluble protein, and is classified into a strong powder, a semi-strong powder, a gravity powder, and a strong powder according to its content. Generally, the gluten content is 11% or more, the strong component, the semi-strong component, the range of 9% to 10% is the gravity component, the less powerful component. This gluten consists of gliadin and glutenin, which are involved in the viscosity and elasticity of the resulting bread. If such gluten is not present in the wheat flour, it would be impossible to make a steamed bread that is commonly manufactured.

In contrast, rice does not contain gluten, which may exhibit elasticity and viscosity as described above. In addition, the fine powder produced by crushing the rice is not only larger in particle size than wheat flour, but also has a large amount of moisture of about 30%. This property of derivatives prevents them from becoming bread. In other words, the flour may itself be a rice cake but may not have the properties required for bread made from wheat flour.

Recently, a method for making rice steamed bread has been tried. For example, Korean Patent Laid-Open No. 2002-0073097, in which the applicant is Xiamen, discloses a method of manufacturing steamed bread containing fine powder. According to this patent publication, the rice steamed bread has a mixing ratio of wheat flour and fine powder of 5: 3 to 5: 3.3, and milk is further mixed in a ratio of 1 to 1.3. In particular, in the examples in this patent publication, 50% by weight wheat flour, 33% by weight flour, 13% milk and 13% by weight, based on the weight of the total formulation, are used for the production of steamed bread. The production of steamed bread having such a composition ratio is due to the wheat flour which occupies the largest proportion, that is, 50% or more, and may have a certain degree of elasticity and viscosity, but softness and bulkiness comparable to the steamed bread produced only with wheat flour ( It will be difficult to have Volume and Texture.

Bread, on the other hand, is an important factor in determining the preference of the product, depending on the size (depending on the softness), volume and texture. Therefore, the production of steamed bread with rice involves the following problems: 1) less foam and texture like wheat flour-based steamed bread, 2) cliché design, 3) heterogeneity of particles that do not mix immediately in the mouth, and 4) Inconvenience in distribution, etc.

Therefore, rice is mainly used, but the organization and bubble are good, so the physical properties of the consumer-oriented reality-oriented product and the product itself, especially for design, are improved, and it is also health-oriented and maintains the sense of tradition. There is a need for a bread that can be given a texture such as bread mainly using wheat flour, which has a high degree of preference, a shelf life is improved, and a shelf life can be extended.

Accordingly, it is an object of the present invention to provide a rice powder-based dough for producing rice steamed bread that is comparable to or better than wheat flour steamed softness, bulkiness and texture.

Another object of the present invention is to provide a method for producing a finely divided base dough as described above.

In order to achieve the above object, the present invention, based on the total weight of the fine powder and wheat flour, 30% to 70% by weight, 30% to 70% by weight wheat flour, maltogenic α-amylase (maltogenic α- amylase) 1 to 10 ppm (by weight) and a liquid material that enables foodstuff kneading, and optionally 15% to 25% by weight of active gluten, to provide a ground meal based dough for making rice buns.

According to the invention, the fine powder is preferably used in an amount of 40 to 60% by weight, more preferably 45 to 55% by weight. In this case, the wheat flour is preferably composed of gravity powder and strong powder, and their weight ratio is preferably about 4-3: 1. It contains a greater amount of gluten in gravity as compared to potents, as described above, and is the most suitable ratio or ratio that can help satisfy all of the softness, bulkiness and texture of the resulting rice steamed bun.

In addition, the maltogenic α-amylase contained in the powder is preferably Novamyl commercially available from Novoenzyme (DE), 1 to 10 ppm (weight), more preferably 4 to 6 ppm (weight). ), Especially in an amount of 5 ppm by weight. Novamil has the effect of suppressing the retrogradation of starch to maintain the softness of the bread, and to give the bread a fresher texture by retaining the elasticity of the bread during the storage period, dough density or dough It does not affect the volume and there is no need for overuse. In addition, novamill does not affect the volume or bread structure of the bread to be produced.

The powder-based dough according to the present invention may contain a predetermined amount of baking powder.

In addition, the present invention, based on the total weight of the fine powder and wheat flour, (a) mixing 30% to 70% by weight of the fine powder and 30% to 70% by weight wheat flour; (b) before, after or simultaneously with step (a) 1 to 10 ppm (weight) of maltogenic α-amylase is dissolved after dissolving a predetermined amount of raw yeast in 40% to 80% by weight of water at 20 ° C to 25 ° C. Dissolving; And (c) mixing and kneading the mixture of fine powder and wheat flour produced through step (a) and the enzyme additive produced through step (b), thereby providing a dough for preparing rice steamed bread. If desired, the present invention may further comprise or further comprise adding 15% to 25% by weight of active gluten.

In the above step (a), the fine powder is preferably 40% to 60% by weight, more preferably 45% to 55% by weight. In this case, the wheat flour is preferably composed of gravity powder and strong powder, and their weight ratio is preferably about 4-3: 1. It contains a greater amount of gluten in gravity than the potent, and is the most suitable ratio or ratio that can help to satisfy all the softness, bulkiness and texture of the resulting rice steamed bread.

In the step (b), the maltogenic α-amylase used as the enzyme is preferably Novamyl, commercially available from Novoenzyme (DE), 1 to 10 ppm (weight), more preferably 4 to 10 6 ppm by weight, in particular 5 ppm by weight. Alternatively, fungal amylase may be used instead of the enzymes described above.

As used herein, units "ppm (parts per million)" are to be understood as by weight unless otherwise specified.

As used herein, the expressions "% by weight" and "%" are to be understood as expressing the relative ratios of 100% by weight of the sum of the weight of the powder used and the weight of the wheat flour, unless otherwise specified. do. The intention hereby to express the weight percentage in this manner is to place its meaning on the amount of fines and wheat flours included in the finely divided dough according to the present invention.

Hereinafter, the present invention is illustrated by the following non-limiting examples. Although the present invention is described in these Examples, the present invention is not limited to these Examples.

Example

Steamed bread is steamed bread, not baked bread, and is a bread that contains about 50% of gluten-free rice. Therefore, to increase the bread's volume, it is recommended to use something more specific than conventional expansions. In order to increase the volume of bread, the use of emulsifiers such as active gluten, monoglycerides and sugar esters, in particular sucrose stearate, has been considered. There have been reports that the fine powder was treated with beta-amylase, which is effective in increasing the volume by forming, but the problem of enzymatic treatment is problematic due to the problem of off-flavor. The use of enzymes was examined. The amount of enzymes used is low while preventing the aging of bread, reducing starch deterioration and reducing the aging rate of bread, and the stability of Novamyl (trade name) and dough that can maintain the freshness and elasticity of bread. Fungal amylase was used to improve the quality of the bread, improve the bread structure, and improve the bread volume and the smoothness of the bread. In particular, fungal amylase (fungal amylase) is an improving agent when making bread with a low content of alpha-amylase (alpha-amylase), so it was prepared by conducting the following experiments by preparing two enzymes.

Example 1 Preparation of Rice Steamed Bread (Maltonic α-amylase)

Materials and methods

material

In this embodiment, fine powder, wheat flour (Grade 1 gravity), fresh yeast (joheung chemical), low salt (samhan salt industry), baking powder (joheung chemical), shortening (samlip oil), and white sugar (first) Sugar), and 5 ppm of Novamyl (Novoenzyme, DE), a purified maltogenic alpha-amylase made by genetically modified Bacillus subtilis , was used as an enzyme. The component ratios for these are shown in Table 1 below.

Dough formulations for making steamed rice ingredient Based on the combined weight (100%) of flour and wheat flour differential 50 Gravity 40 Strong 10 water 60 Yeast 5 Sugar 10 Baking powder One Low salt One butter 5

Way

The manufacturing order of rice steamed rice was confirmed through preliminary experiments as follows:

① Sift the fines, wheat flour and baking powder into a vertical mixer (PH601, Phebus Co., France).

② Put sugar and salt.

③ Dissolve fresh yeast in 600g of lukewarm water and dissolve Novamyl well.

④ Mix ② and ③ and turn the dough for 3-4 minutes at 1st stage and 2-3 minutes at medium speed.

⑤ When the dough is mixed to some extent, add butter, and turn again to 3-4 minutes in the first stage and 8-9 minutes at medium speed.

⑥ When the dough comes out, round the surface smoothly by 50g without the first fermentation.

⑦ After the rounding, the dough is well covered with a damp cloth not to dry.

⑧ Ferment at room temperature for 10-15 minutes.

⑨ Spread the dough while releasing air, put the red bean flat 30g, smooth the surface and make the end knot well.

반죽 Place the batter in a pan and put it in a fermenter in a fermentation machine with 4-5cm intervals for 20-30 minutes (fermentation room temperature 35-40 degrees, humidity 60-65%).

가열 Heat 10 minutes on medium heat and steam when steamed. Put cotton cloth in a steamer and add dough for 10 minutes.

Example 2 Preparation of Rice Steamed Bread (Active Gluten)

The method of this example is the same as that of Example 1, except that 20% by weight of active gluten (fresh foods) was used instead of the novamill of Example 1.

Example 3 Preparation of Rice Steamed Bread (Monoglycerides)

The method of this example is the same as that of Example 1, except that 0.5% by weight of monoglyceride (Pure 1, Junsei Chem. Co., Japan) was used in place of Novamyl of Example 1.

Example 4 Preparation of Rice Steamed Bread (Sugar Ester)

The method of this Example was used in place of Novamyl of Example 1, except that 0.5 wt% of sugar ester (S-1570, Mitsubishi Chem., Food Co., purity 95% or more, Japan) was used. Same as the method of 1.

Example 4 Preparation of Rice Steamed Bread (Fung Girl Amylase)

The method of this example is the same as that of Example 1, except that 5 ppm of fungal amylase (Novoenzyme, DE) was used instead of the novamil of Example 1.

Evaluation experiment and sensory test

1. Common Measurement

Moisture and ash were measured according to AACC method and protein was measured by Kjeldahl method.

Wet gluten and dry gluten were washed with 10 ± 0.01 g of sample wheat flour using the Glutomatic system and Glutork 2020 from Perten Instruments (Sweden). The mixture was placed in a wash chamber, spread out uniformly, and then uniformly wetted with 4.5 mL of a 2% NaCl solution with a dispenser, kneaded for 20 seconds, and washed for 5 minutes to obtain wet gluten. Dry gluten was placed in a gluten 2020 heated to 150 ° C. in the center of wet gluten, covered with a lid, and weighed out after 4 minutes.

2. Measurement of Crumb Softness

20% by weight of active gluten is added and the bread softness of steamed buns using two types of emulsifiers and enzymes to see the effect of increased volume is cut by 1 cm thick with the automatic slicer of sample bread. O-Graph (cylinder probe Model No, 449646, steel band Model No, 619613, Brabender Co., Germany) was used to measure the diameter of the cylinder probe (cylinder probe) was 40mm, the descending speed was 135mm / min. .

3. Volume and cost of steamed bread

The volume and cost of steamed bread were measured by using rapeseed seeds and 5 average steamed breads, which were safely cooled, in a loaf volumeter (National Cereal Chemistry Equipment, U.S.A.).

4. Sensory test

The evaluation of the product was carried out 12 hours after manufacture from the packaging paper was evaluated by 10 experienced sensory examiners five times using the bread score sheet of Table 2 and averaged.

Sensory scorecard Sample Complete score Sample score penalized for- Out (30) Bulky 10 too small, too large Color of crust 8 not unifrom, light, drak, dull Form symmetry 3 low end, uneven top, shrunken side Flatness 3 light side, light bottom, drak bottom, spotty bottom Characteristics of the crust 6 thick, tough, hard, brittle inside (70) Kernels 10 open coarse, non-uniform, thick cell walls, holes Bread color 10 gray, dark, streaky, dull incense 5 strong, musty, share flavor 15 flat, salt, sour, unpleasant after taste Organization 15 rough, harsh, lumpy, core, crumbly Sum 100

Results and Discussion

1. General Ingredients and Gluten Content of Wheat Flour

General ingredients of the wheat flour used are shown in Table 3. That is, 8.65% protein, 0.45% ash, 13.55% moisture content, and 21.34 and 7.89% wet gluten and dry gluten, respectively.

Approximate Composition and Gluten Content of Powder Furtherance % moisture 13.55 protein 8.65 Ash 0.45 Wet Gluten 21.34 Dry gluten 7.89

2. Crumb softness

The effects of emulsifiers and enzymes on the bread softness of steamed bread were measured using Struct-O-Graph (Table 4). That is, 1 hour after the production of steamed bread, the steamed bread added with 0.5% monoglyceride was 429.8 BU, and the sugar ester content was 430 BU, but there was no difference in the softness. The use of novamill showed the lowest value, and the control group had the highest value of 434.9BU after 72 hours. In the case of monoglycerides and sugar esters, the values tended to drop to 430.2 and 430.5 BU after 48 hours at 431 and 433.2 BU after 24 hours. The fungal amylase fraction was increased to 430 BU, indicating aging. Emulsifiers are used in the form of glycerinated shortening, which reduces starch swelling, which softens the crumbs, where the monoglycerides in the dough form shortening and fine particles, forming particles. They penetrate between the starch particles and react with them to some extent to reduce water absorption, and in particular, to strengthen the cell wall between the starch particles and the gluten, and in particular, soluble starch is less eluted in the presence of monoglycerides and thus cell walls By not becoming hard, they tended to be the same as soft bread.

However, enzyme used 0.005% of wheat flour by weight of Novamil and fungal amylase, but they cut starch into dextrin and glucose to suppress the aging of bread and increase the sense of volume because it acts as a foaming agent that generates gas. It seems to have a good organizing feel and has a balanced appearance.

Smoothness of the slices of rice steamed bread squeezed using a cylindrical plunger (unit: BU (Brabender unit)) Sample Storage at 18 ° C after manufacture 1 hours 24 hours 48 hours 72 hours Control 430 431.7 433.7 434.9 Monoglycerides 430 431 430.2 430.5 Sugar ester 430 433.2 430.5 432.7 Novamill 380 380.1 400 410.5 Fungal amylase 425 430 432 433.3

3. Volume and weight of finished bread

It was bulky because it was added with 20% gluten at the time of manufacture, but as a result of using two enzymes and two emulsifiers to provide higher volume and improve texture and appearance, the use of Novamil enzyme was excellent. The next largest volume was the monoglyceride. The results of this experiment also suggest that the enzymes, along with gluten, have synergistic effects that increase the stretch and elasticity of bread.

Loaf weight and volume of steamed bread by four kinds of additives Sample Loaf weight (g) Rope Volume (cm ³ ) Cost (cm ³ / g) Control 30 17.5 0.58 Novamill 33 22.5 0.68 Fungal amylase 31 19 0.61 Monoglycerides 32 21 0.65 Sugar ester 30 18.9 0.63

4. Sensory Characteristics

Sensory test results are shown in Table 6. The volume of steamed bread was best with nova wheat added at 10 points, and the control group received the lowest rating.

The best way to know the characteristics of wheat flour is called bread volume, and the difference in volume is very different depending on the varieties of beef powder. In this experiment, the volume of steamed bread when different kinds of emulsifiers and enzymes were used in the same beef powder. Novamil's effect was found to be the best.

Steamed epidermis and inner color received low ratings by the addition of fungal amylase, and when the ester was added, the epidermis was dislodged. In general, no tearing or popping of the side part of the bread's evaluation index was observed in the steamed bread, because the surface temperature did not exceed 100 degrees, so that the surface drying did not occur, and as a result, the cold skin could accept the cold expansion. I think. The flavor and internal porosity of the steamed bread received high ratings overall. Even though the fermentation time is short, it seems to speed up the Maillard reaction during the steaming process due to the use of an enzyme that helps produce gas. The pore condition was good due to the synergistic effect of gas production, and the overall chewing touch was also good. Overall, the use of Novamil was the best, 90 points, the control and sugar esters were similar to 80 and 84 points, respectively. The fungal amylase score was 85 points.

Score table of steamed bun by sensory test Item Sample Control Novamill Fungal amylase Monoglycerides Sucrose ester Out 27 30 27 27 26 Bulky 7 10 8 9 8 Form symmetry 8 8 7 8 8 Flatness 3 3 3 3 3 Characteristics of Cluster 6 6 6 4 4 inside 53 60 58 54 58 Kernels 7 8 8 7 7 Bread color 9 10 8 9 9 incense 3 3 3 3 3 flavor 12 13 13 12 13 Masturation 10 12 12 10 12 Organization 12 14 14 13 14 Sum 80 90 85 81 84

Uses active gluten to make rice steamed bread that is the most available and yet more bulky than wheat steamed bread, and has a smoother, more textured appearance. Two types of emulsifiers monoglycerides to give a better bulk and texture. As a result of the use of sugar esters and enzymes, the use of the enzyme novamill showed the best effect in both the bread softness and sensory evaluation.

As described above, the rice steamed bread produced from the fine powder-based dough according to the present invention has a softness, bulkiness, and texture comparable to wheat flour-based steamed bread. In addition, the rice steamed bread prepared by the fine powder-based dough according to the present invention is also excellent in long-term storage.

Although the above has been described with reference to a preferred embodiment of the present invention, those skilled in the art can variously modify and change the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated.

Claims (8)

30% to 70% by weight, 30% to 70% by weight wheat flour, 1 to 10 ppm (malt) of maltogenic α-amylase, based on the total weight of fines and wheat flour, and food A finely divided base dough for making rice steamed bread comprising a liquid substance which enables kneading. The method of claim 1, further comprising 20% by weight of active gluten fine rice-based dough for producing steamed bread. 3. The flour-based dough for making rice steamed bread according to claim 1 or 2, wherein the wheat flour is a mixture of gravity powder and strong powder, and the weight ratio of the gravity powder and strong powder is 4 to 3: 1. The method of claim 1 or 2, wherein the amount of maltogenic α-amylase is 4 to 6ppm (weight), characterized in that the rice-based dough for preparing rice steamed bread. The method of claim 3, wherein the amount of maltonic α-amylase is 4 to 6ppm (weight), characterized in that the rice-based dough for preparing steamed rice. Based on the total weight of the fine flour and wheat flour, (a) mixing 30% to 70% by weight of the fine powder and 30% to 70% by weight of wheat flour; (b) before, after or simultaneously with step (a) 1 to 10 ppm (weight) of maltogenic α-amylase is dissolved after dissolving a predetermined amount of raw yeast in 40% to 80% by weight of water at 20 ° C to 25 ° C. Dissolving; And (c) mixing and kneading the powder mixture of the fine powder and wheat flour produced through step (a) and the enzyme additive produced through step (b). 7. The method according to claim 6, wherein the wheat flour used in step (a) is a mixture of gravity and strong components, and the weight ratio of gravity and strong components is 4 to 3: 1. 8. The method according to claim 6 or 7, wherein the amount of maltogenic α-amylase is 4 to 6 ppm by weight.

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