KR20070028756A - Method for making bread using mainly rice, the bread made by the same and premix powder for making the bread - Google Patents
Method for making bread using mainly rice, the bread made by the same and premix powder for making the bread Download PDFInfo
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- KR20070028756A KR20070028756A KR1020050083071A KR20050083071A KR20070028756A KR 20070028756 A KR20070028756 A KR 20070028756A KR 1020050083071 A KR1020050083071 A KR 1020050083071A KR 20050083071 A KR20050083071 A KR 20050083071A KR 20070028756 A KR20070028756 A KR 20070028756A
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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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
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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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
- 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
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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
- 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
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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
- 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
- A21D2/22—Ascorbic acid
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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
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
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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
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
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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
- 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
- A21D2/34—Animal material
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
Description
본 발명은 쌀을 주재료로 한 빵의 제조방법, 이에 의해 제조된 빵 및 이 빵 제조용의 프리믹스 가루에 관한 것으로, 보다 상세하게는, 쌀을 주재료로 하여도 빵의 부품성이 향상되는 빵의 제조방법, 이에 의해 제조된 빵 및 이 빵 제조용의 프리믹스 가루에 관한 것이다.The present invention relates to a method of manufacturing bread using rice as a main ingredient, to a bread produced thereby, and to a premix powder for producing the bread. More specifically, to produce bread in which parts of bread are improved even when rice is used as a main ingredient. It relates to a method, a bread produced thereby and a premix powder for making this bread.
우리나라 쌀 시장의 경우, 최근 식생활의 서구화로 인해 인스턴트 식품에 밀려 쌀의 소비가 갈수록 위축되고 있는 반면, 쌀 생산량은 크게 감소하지 않아 쌀의 재고율이 날로 증가하고 있는 상황에 직면하고 있다.In the rice market in Korea, the consumption of rice is shrinking due to the recent westernization of food, and the consumption of rice is decreasing.
한편, 생활수준이 향상됨에 따라 식품에 대한 소비자들의 기호성이 다양해지고 고급화되면서, 조리가 간편하고 미각에 대한 기호도가 높은 가공식품을 선호하는 경향이 높아지고 있다. 그 중에서 빵류는 서구화 내지는 편리한 식생활 패턴으로 변모되면서 밥을 대신하는 대용식으로 소비가 크게 증가하게 되었다.On the other hand, as the standard of living improves, consumers' preferences for foods are diversified and advanced, and there is a growing tendency to prefer processed foods that are easy to cook and have high taste for taste. Among them, bread has become a substitute for rice as it has been converted into westernized or convenient eating patterns, and consumption has increased greatly.
이러한 소비자들의 기호에 따라 쌀가루를 이용하여 빵을 제조하고자 하는 시 도가 있었는데, 쌀가루에는 밀가루와 달리 글루텐이 많이 함유되어 있지 않아 쌀가루로 만든 빵은 밀가루로 만든 빵처럼 부풀지 않게 된다.There was an attempt to manufacture bread using rice flour according to the preference of these consumers.Because rice flour does not contain much gluten unlike flour, bread made of rice flour does not swell like bread made of flour.
그리하여, 종래에는 쌀가루에 밀가루를 혼합하여 빵을 제조하였으나, 빵이 제대로 부풀게 하기 위해서는 밀가루를 다량 혼합해야 하므로 이는 쌀빵이 아니라 밀가루빵이나 다름없었다.Thus, conventionally, bread was prepared by mixing wheat flour with rice flour, but in order to make the bread properly inflate, a large amount of flour was mixed, which was not the bread but the bread.
또한, 종래에는 쌀가루를 주재료로 하고 이에 글루텐을 소량 혼합하여 빵을 제조하였으나 이 또한 밀가루로 제조된 빵처럼 제대로 부풀지 않는 문제가 있다.In addition, in the past, rice flour was used as the main ingredient, and a small amount of gluten was mixed to prepare bread, but this also has a problem in that it does not swell properly like bread made of flour.
본 발명의 하나의 목적은 상기한 문제점을 해결하기 위한 것으로, 쌀을 주재료로 하여도 빵의 부품성이 향상되는 빵의 제조방법 및 이에 의해 제조된 빵을 제공하는 데에 있다.One object of the present invention is to solve the above problems, and to provide a bread production method and bread produced thereby improving the parts of bread even with rice as a main ingredient.
본 발명의 다른 하나의 목적은 상기 빵 제조용의 프리믹스 가루를 제공하는 데에 있다.Another object of the present invention is to provide a premix powder for bread production.
상기한 본 발명의 하나의 목적을 달성하기 위한 본 발명의 쌀을 주재료로 한 빵의 제조방법은, 쌀가루에 글루텐과 아스코르브산과 시스테인을 첨가한 반죽을 발효시키는 공정을 포함한다.The method for producing bread containing rice of the present invention as a main ingredient for achieving the above object of the present invention includes a step of fermenting a dough in which gluten, ascorbic acid and cysteine are added to rice flour.
또한, 상기한 본 발명의 다른 하나의 목적을 달성하기 위한 본 발명의 쌀을 주재료로 한 빵 제조용 프리믹스 가루는 쌀가루에 글루텐과 아스코르브산과 시스테인을 첨가한 것이다.In addition, the premix powder for making bread, the main ingredient of the present invention for achieving the above another object of the present invention is to add gluten, ascorbic acid and cysteine to rice flour.
이하, 본 발명에 의한 쌀을 주재료로 한 빵의 제조방법에 대하여 실시예 및 비교예를 참고하면서 설명하기로 한다.Hereinafter, a method of manufacturing bread using rice as a main ingredient of the present invention will be described with reference to Examples and Comparative Examples.
<실시예1>Example 1
본 발명에 따른 실시예 1에서는, 쌀가루에 글루텐을 첨가하고 또한 아스코르브산과 시스테인을 첨가하여 실험하였다.In Example 1 according to the present invention, the experiment was conducted by adding gluten to rice flour and adding ascorbic acid and cysteine.
먼저, 입도가 500-1,500 메시(Mesh)로 되도록 분쇄된 쌀가루 200중량부에 글루텐(Gluten) 50중량부, 아스코르브산(Ascorbic acid) 0.01중량부, 시스테인(Cystein) 0.005중량부, 효모(Yeast) 14중량부, 탈지분유 20중량부, 설탕 30중량부 및 소금 3중량부를 혼합한다. 여기에서, 쌀가루는 1,000 메시의 입도로 분쇄되는 것이 더 바람직하다. 밀가루는 일반적으로 입도가 200-300 메시인데, 쌀가루는 입도가 500 메시 이상으로 되도록 분쇄되어야 부품성이 좋게 된다.First, 200 parts by weight of pulverized rice flour to a particle size of 500-1,500 mesh (50 parts by weight of gluten), 0.01 parts by weight of ascorbic acid, 0.005 parts by weight of cysteine (Yeast) 14 parts by weight, 20 parts by weight of skim milk powder, 30 parts by weight of sugar and 3 parts by weight of salt are mixed. Here, the rice flour is more preferably ground to a particle size of 1,000 mesh. Flour generally has a particle size of 200-300 mesh, and rice flour must be ground to have a particle size of 500 mesh or more in order to have good parts.
다음, 상기 혼합물을 반죽기에 넣고 적정량의 물을 첨가하면서 반죽이 최적상태가 되면 마가린 10중량부를 넣고 다시 반죽한다. 여기에서, 첨가되는 물은 173중량부이고, 총 반죽시간은 10분인 것이 바람직하다.Next, the mixture is put in the kneader and the dough is in the optimum state while adding the appropriate amount of water, kneading 10 parts by weight of margarine again. Here, the water to be added is 173 parts by weight, the total dough time is preferably 10 minutes.
다음, 상기 반죽을 30℃에서 10분간 1차 발효시킨다.Next, the dough is first fermented at 30 ° C. for 10 minutes.
다음, 상기 1차 발효되어 부푼 반죽을 적당량으로 나누어 성형한다.Next, the primary fermented and swollen dough is divided into appropriate amounts and molded.
다음, 상기 성형된 반죽을 50℃에서 20분간 2차 발효시킨다.Next, the molded dough is secondary fermented at 50 ° C. for 20 minutes.
다음, 상기 2차 발효된 반죽을 오븐에 넣고 180℃에서 30분간 굽는다.Next, the secondary fermented dough is placed in an oven and baked at 180 ° C. for 30 minutes.
<실시예 2><Example 2>
실시예 2에서는, 다른 조건은 실시예 1과 동일하고 아스코르브산과 시스테인의 함량을 달리하여 실험하였다.In Example 2, the other conditions were the same as in Example 1, and the experiment was carried out with different contents of ascorbic acid and cysteine.
즉, 실시예 2에서는, 입도가 500-1,500 메시로 되도록 분쇄된 쌀가루 200중량부에 글루텐 50중량부, 아스코르브산 0.005중량부, 시스테인 0.002중량부, 효모 14중량부, 탈지분유 20중량부, 설탕 30중량부 및 소금 3중량부를 혼합한 것이다.That is, in Example 2, 50 parts by weight of gluten, 0.005 parts by weight of ascorbic acid, 0.002 parts by weight of cysteine, 14 parts by weight of yeast, 20 parts by weight of skim milk powder, sugar, and 200 parts by weight of pulverized rice flour to have a particle size of 500-1,500 mesh. 30 weight part and 3 weight part of salt are mixed.
이하의 단계는 실시예 1과 동일하게 실험한다.The following steps were conducted in the same manner as in Example 1.
<비교예 1>Comparative Example 1
비교예 1에서는, 글루텐을 첨가하지 않고 쌀가루에 밀가루를 혼합하여 실험하였다.In Comparative Example 1, experiment was performed by mixing flour with rice flour without adding gluten.
즉, 비교예 1에서는, 입도가 500-1,500 메시로 되도록 분쇄된 쌀가루 50중량부에 밀가루 200중량부, 효모 14중량부, 탈지분유 20중량부, 설탕 30중량부 및 소금 3중량부를 혼합한 것이다.That is, in Comparative Example 1, 200 parts by weight of flour, 14 parts by weight of yeast, 20 parts by weight of skim milk powder, 30 parts by weight of sugar, and 3 parts by weight of salt were mixed with 50 parts by weight of rice powder ground to have a particle size of 500-1,500 mesh. .
이하의 단계는 실시예 1과 동일하게 실험한다.The following steps were conducted in the same manner as in Example 1.
<비교예 2>Comparative Example 2
비교예 2에서는, 비교예 1에서 쌀가루와 밀가루의 비율을 달리하여 실험하였다.In Comparative Example 2, the experiment was performed by varying the ratio of rice flour and flour in Comparative Example 1.
즉, 비교예 2에서는, 입도가 500-1,500 메시로 되도록 분쇄된 쌀가루 150중 량부에 밀가루 100중량부, 효모 14중량부, 탈지분유 20중량부, 설탕 30중량부 및 소금 3중량부를 혼합한 것이다.That is, in Comparative Example 2, 100 parts by weight of flour, 14 parts by weight of yeast, 20 parts by weight of skim milk powder, 30 parts by weight of sugar, and 3 parts by weight of salt were mixed with 150 parts by weight of rice powder ground to have a particle size of 500-1,500 mesh. .
이하의 단계는 실시예 1과 동일하게 실험한다.The following steps were conducted in the same manner as in Example 1.
<비교예 3>Comparative Example 3
비교예 3에서는, 쌀가루에 글루텐을 실시예 1과 동일하게 혼합하되 아스코르브산과 시스테인의 성분을 생략하여 실험하였다.In Comparative Example 3, gluten was mixed with rice powder in the same manner as in Example 1, but the experiment was performed by omitting the components of ascorbic acid and cysteine.
즉, 비교예 3에서는, 입도가 500-1,500 메시로 되도록 분쇄된 쌀가루 200중량부에 글루텐 50중량부, 효모 14중량부, 탈지분유 20중량부, 설탕 30중량부 및 소금 3중량부를 혼합한 것이다.That is, in Comparative Example 3, 50 parts by weight of gluten, 14 parts by weight of yeast, 20 parts by weight of skimmed milk powder, 30 parts by weight of sugar, and 3 parts by weight of salt were mixed with 200 parts by weight of pulverized rice flour to have a particle size of 500-1,500 mesh. .
이하의 단계는 실시예 1과 동일하게 실험한다.The following steps were conducted in the same manner as in Example 1.
이상의 실시예와 비교예의 성분을 표로 정리하면 다음과 같다.The components of the above Examples and Comparative Examples are summarized as follows.
※ 단위 : 중량부※ Unit: parts by weight
이와 같이 제조된 실시예와 비교예에 대하여 무게와 부피 측정, 색도 측정, 조직감 측정 및 관능 검사를 실시하였다.Weight and volume measurement, chromaticity measurement, texture measurement, and sensory test were performed on the examples and comparative examples thus prepared.
<무게와 부피 측정><Weight and volume measurement>
빵의 무게와 부피는 구운 빵을 1시간 동안 실온에 방치하여 냉각시킨 후 측정하였다. 빵의 부피는 원료분 1㎏ 당의 ㎖수(로프 체적(loaf volume))와 빵제품 ｇ당 ㎖수(로프 비체적(specific loaf volume))로 나타내는 종자치환법으로 측정하였다. 이상의 실시예와 비교예에 대하여 무게와 부피를 측정한 결과는 표 2에 나타나 있다.The weight and volume of the bread were measured after the baked bread was left to cool for 1 hour at room temperature. The volume of bread was measured by the seed replacement method expressed in the number of ml per loaf of raw material (loaf volume) and the number of ml per gram of bread product (specific loaf volume). Table 2 shows the results of measuring the weight and volume of the above Examples and Comparative Examples.
빵제품 ｇ당 ㎖수를 나타내는 로프 비체적은 빵의 부푼 정도를 실질적으로 나타낸다고 할 수 있다. 이 로프 비체적에 대해서, 본 발명의 쌀가루에 글루텐과 아스코르브산과 시스테인을 첨가한 실시예 1 및 2는 쌀가루에 밀가루를 혼합한 비교예 1 및 2보다 더 높거나 거의 비슷한 것으로 나타났다. 여기에서, 실시예 2보다는 실시예 1이 부품성에 있어서 더 우수한 가장 우수한 것으로 나타났다.Rope specific volume, which represents the number of milliliters per gram of bread product, can be said to substantially indicate the degree of bulging of bread. Regarding this rope specific volume, Examples 1 and 2 in which gluten, ascorbic acid and cysteine were added to the rice flour of the present invention were found to be higher or almost similar to Comparative Examples 1 and 2 in which flour was mixed with rice flour. Here, it was shown that Example 1 is the most excellent in part property than Example 2.
따라서, 본 발명의 실시예 1 및 2는 빵의 부품성이 쌀가루에 밀가루를 혼합한 비교예 1 및 2와 비슷하므로 빵 제품으로서 손색이 없다고 할 수 있다.Therefore, Examples 1 and 2 of the present invention can be said to be inferior as a bread product because the parts of the bread are similar to Comparative Examples 1 and 2 in which flour is mixed with rice flour.
한편, 쌀가루에 글루텐만을 첨가하고 아스코르브산과 시스테인은 첨가하지 않은 비교예 3은 그 로프 비체적이 쌀가루에 밀가루를 혼합한 비교예 1 및 2보다 훨씬 더 낮은 것으로 나타났다. 따라서, 비교예 3은 빵 제품으로서 문제가 있다고 할 수 있다.On the other hand, Comparative Example 3, in which only gluten was added to rice flour but no ascorbic acid and cysteine, showed that the rope specific volume was much lower than that of Comparative Examples 1 and 2 in which flour was mixed with rice flour. Therefore, it can be said that the comparative example 3 has a problem as a bread product.
<색도 측정><Color Measurement>
빵의 색도 측정은 색차계(Minolta CR-300, Japan)을 사용하여 빵 껍질(crust)과 빵 내부(crumb)를 10회 측정하여, 헌터(Hunter)의 색도인 명도(L, Lightness), 적색도(a, redness), 황색도(b, yellowness)의 값으로 표시하였다. 이때 사용된 표준 백판의 L, a 및 b의 값은 97.2, 0.03 및 1.82이다. 이상의 실시예와 비교예에 대하여 빵 껍질 및 빵 내부의 색도를 측정한 결과는 표 3 및 표 4에 나타나 있다.To measure the color of bread, the crust and the bread inside were measured 10 times using a color difference meter (Minolta CR-300, Japan), and the color of Hunter (L, Lightness), red The values of degrees (a, redness) and yellowness (b, yellowness) are shown. The values of L, a and b of the standard white board used were 97.2, 0.03 and 1.82. The results obtained by measuring the chromaticity of the crust and the inside of the bread for the above Examples and Comparative Examples are shown in Tables 3 and 4.
빵 껍질과 빵 내부의 명도 L값은 본 발명의 쌀가루에 글루텐과 아스코르브산과 시스테인을 첨가한 실시예 1 및 2가 쌀가루에 밀가루를 혼합한 비교예 1 및 2와 거의 비슷한 것으로 나타났지만, 빵 껍질과 빵 내부의 적색도 a값 및 황색도 b값은 실시예와 비교예에서 뚜렷한 특징을 나타내지 않고 있다. 한편, 실제 빵의 색도는 빵 제품의 품질을 결정하는 중요한 요소가 아니므로 색도에 대해서는 큰 의미가 없다고 할 수 있다.The lightness L value of the crust and the inside of bread was found to be almost the same as those of Comparative Examples 1 and 2 in which the flour of gluten, ascorbic acid and cysteine was added to the rice flour of the present invention, and the flour was mixed with the flour of crust. The redness a value and the yellowness b value in the bread do not show distinct characteristics in Examples and Comparative Examples. On the other hand, since the actual chromaticity of bread is not an important factor in determining the quality of bread products, it can be said that the chromaticity does not mean much.
<조직감 측정><Measurement of Texture>
제조한 빵의 물성 변화는 조직 분석기(Sun Rheometer Compac-100, Sun Sci., Japan)를 이용하여 측정하였다. 시료는 2㎝×2㎝×2㎝로 절단하여 경도(hardness), 탄력성(springiness), 씹힘성(chewiness), 응집성(cohesiveness) 등의 물성을 구하였다. The change in physical properties of the prepared bread was measured using a tissue analyzer (Sun Rheometer Compac-100, Sun Sci., Japan). The sample was cut into 2 cm × 2 cm × 2 cm to obtain physical properties such as hardness, springiness, chewiness, cohesiveness, and the like.
측정 조건은 다음과 같다.Measurement conditions are as follows.
- 유형 : 2개의 바이트에 의한 저작(mastication) 시험Type: Mastication test by 2 bytes
- 어댑터(adaptor) : No. 25Adapter: No. 25
- 로드셀(load cell) : 1.0 Kg-Load cell: 1.0 Kg
- 변형 : 50%Deformation: 50%
- 테이블 속도 : 60.0 mm/minTable Speed: 60.0 mm / min
- 차트(chart) 속도 ; 200.0 mm/minChart speed; 200.0 mm / min
이상의 실시예와 비교예에 대하여 경도, 탄력성, 씹힘성 및 응집성을 측정한 결과는 표 5에 나타나 있다.The results of measuring hardness, elasticity, chewiness and cohesiveness of the above Examples and Comparative Examples are shown in Table 5.
빵의 딱딱한 정도를 나타내는 경도에 대해서는, 본 발명의 쌀가루에 글루텐과 아스코르브산과 시스테인을 첨가한 실시예 1 및 2가 쌀가루에 밀가루를 혼합한 비교예 1 및 2보다 더 낮은 것으로 나타났다. 빵의 경도가 낮다는 것은 빵이 부드럽다는 것을 의미하므로, 본 발명의 실시예 1 및 2는 비교예 1 및 2보다 더 부드러움을 알 수 있다.Regarding the hardness indicating the hardness of bread, Examples 1 and 2 in which gluten, ascorbic acid and cysteine were added to the rice flour of the present invention were found to be lower than Comparative Examples 1 and 2 in which flour was mixed with rice flour. Low hardness of the bread means that the bread is soft, it can be seen that Examples 1 and 2 of the present invention is softer than Comparative Examples 1 and 2.
탄력성과 씹힘성에 대해서는, 본 발명의 실시예 1 및 2가 비교예 1 및 2보다 더 높은 것으로 나타났다. 이는 쌀가루의 전분이 밀가루보다 찰지다는 것과 관련이 높다. 따라서, 본 발명의 실시예 1 및 2는 비교예 1 및 2보다 쫄깃함을 알 수 있다.In terms of elasticity and chewability, Examples 1 and 2 of the present invention were found to be higher than Comparative Examples 1 and 2. This is related to the starch of rice flour being colder than flour. Therefore, it can be seen that Examples 1 and 2 of the present invention are more chewy than Comparative Examples 1 and 2.
그리고, 응집성에 대해서는, 본 발명의 실시예 1 및 2가 비교예 1 및 2와 큰 차이가 나지 않는 것으로 나타났다. 이는 반죽을 발효시킬 때 발생하는 가스를 포착하여 반죽을 부풀게 함에 있어 본 발명의 실시예 1 및 2가 밀가루를 혼합한 비교예 1 및 2와 큰 차이가 큰 차이가 없다는 것을 의미한다.And about the cohesiveness, it turned out that Example 1 and 2 of this invention do not show a big difference with Comparative Examples 1 and 2. This means that there is no big difference between Examples 1 and 2 of the present invention and Comparative Examples 1 and 2 in which flour is inflated by capturing a gas generated when fermenting the dough.
<관능 검사><Sensory test>
본 실시예와 비교예에 대하여 패널 10명을 대상으로 하여 각 항목에 각각 1-9점의 점수를 사용하였다. 각 시료를 30분간 방냉 후 균일한 크기(2㎝×2㎝×2㎝)로 절단하여 외관, 색상, 향, 맛, 조직감, 전반적인 기호도 등 6개의 항목에 대하여 관능 검사표를 사용하여 평가하였으며, 그 결과는 에스에이에스(SAS, Statistical Analysis System) 프로그램을 이용하여 분산 분석 및 던컨(Duncan) 다범위 검증법을 실시하였다.In this Example and Comparative Example, a score of 1-9 points was used for each item for 10 panelists. Each sample was allowed to cool for 30 minutes, cut into uniform sizes (2cm × 2cm × 2cm), and evaluated for six items including appearance, color, aroma, taste, texture, and overall preference using a sensory test table. The results were analyzed by analysis of variance and Duncan multi-range verification using the Statistical Analysis System (SAS) program.
이상의 실시예와 비교예에 대하여 관능 검사를 실시한 결과는 표 6에 나타나 있다.The result of having carried out the sensory test about the above Example and a comparative example is shown in Table 6.
외관과 색상에 대해서는, 본 발명의 쌀가루에 글루텐과 아스코르브산과 시스테인을 첨가한 실시예 1 및 2가 쌀가루에 밀가루를 혼합한 비교예 1 및 2보다 약간 열등한 것으로 나타났지만, 향, 맛, 조직감에 대해서는, 본 발명의 실시예 1 및 2가 비교예 1 및 2보다 더 우수한 것으로 나타났다. 따라서, 전반적인 기호도에 대해서도 본 발명의 실시예 1 및 2가 밀가루를 혼합한 비교예 1 및 2보다 더 우수한 것으로 나타났다.In terms of appearance and color, Examples 1 and 2, in which gluten, ascorbic acid, and cysteine were added to the rice flour of the present invention, were slightly inferior to Comparative Examples 1 and 2 in which flour was mixed with rice flour, but in terms of aroma, taste, and texture. , Examples 1 and 2 of the present invention was shown to be better than Comparative Examples 1 and 2. Accordingly, it was shown that Examples 1 and 2 of the present invention were also superior to Comparative Examples 1 and 2 in which flour was mixed in terms of overall preference.
한편, 본 발명에서는 쌀을 주재료로 한 빵의 제조에 사용된 재료들 중 쌀과 글루텐과 아스코르브산과 시스테인을 혼합하여 프리믹스(premix) 가루의 형태로 제조하였다.Meanwhile, in the present invention, rice, gluten, ascorbic acid, and cysteine were mixed in the form of premix powder, among the ingredients used in the manufacture of bread mainly made of rice.
이 빵 제조용의 프리믹스 가루는 500-1,500 메시로 분쇄된 쌀가루 200중량부에 글루텐(Gluten) 50중량부, 아스코르브산(Ascorbic acid) 0.01중량부, 시스테인(Cystein) 0.005중량부를 혼합하여 이루어진다.The premix powder for bread production is made by mixing 50 parts by weight of gluten, 0.01 parts by weight of ascorbic acid and 0.005 parts by weight of cysteine with 200 parts by weight of rice powder crushed into 500-1,500 mesh.
이상, 본 발명을 구체적인 실시예를 통하여 상세하게 설명하였으나, 본 발명은 상기 실시예에 한정되지 않고, 본 발명의 기술적 사상의 범위 내에서 통상의 지식을 가진 자에 의하여 여러 가지 변형이 가능하다.As mentioned above, although this invention was demonstrated in detail through the specific Example, this invention is not limited to the said Example, A various deformation | transformation is possible for a person with ordinary knowledge within the scope of the technical idea of this invention.
전술한 본 발명의 쌀을 주재료로 한 빵의 제조방법에 의하면, 쌀을 주재료로 하여도 빵의 부품성 뿐만 아니라 조직감 및 전반적인 기호도 측면에서도 양호한 쌀빵을 제조할 수 있는 효과가 있다.According to the method for manufacturing bread using rice as the main ingredient of the present invention described above, even when rice is used as the main ingredient, there is an effect that a good rice bread can be produced in terms of texture and overall taste as well as parts of bread.
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| KR100868262B1 (en) * | 2007-08-13 | 2008-11-11 | 한국식품연구원 | Premix for rice bread using gellation of rice powder cell wall with mixed enzyme |
| KR101348802B1 (en) * | 2013-02-18 | 2014-01-10 | 송영광 | Method for making of rice-bread |
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| KR20020073620A (en) * | 2001-03-15 | 2002-09-28 | 김영호 | The functional bread making by the supplementation with silkworm powder and process for preparation thereof |
| KR100425772B1 (en) * | 2003-02-27 | 2004-04-01 | 주식회사 대두식품 | A prepared mix using rice powder as a main ingredient |
| KR20050017040A (en) * | 2003-08-11 | 2005-02-21 | 이문헌 | Dough comprising rice powder and bread made by using the same |
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| KR100868262B1 (en) * | 2007-08-13 | 2008-11-11 | 한국식품연구원 | Premix for rice bread using gellation of rice powder cell wall with mixed enzyme |
| KR101348802B1 (en) * | 2013-02-18 | 2014-01-10 | 송영광 | Method for making of rice-bread |
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