KR20170055098A

KR20170055098A - Frozen rice bread dough and method of producing rice steamed bread using the same

Info

Publication number: KR20170055098A
Application number: KR1020150157781A
Authority: KR
Inventors: 한혜민; 유선미; 한귀정; 김하윤; 박보람; 최수영
Original assignee: 대한민국(농촌진흥청장)
Priority date: 2015-11-10
Filing date: 2015-11-10
Publication date: 2017-05-19

Abstract

The present invention relates to a method for producing frozen rice dough and a rice steamed bread using the same, and when the rice steamed bread is manufactured using goami among five kinds of rice varieties of Goami, Myeon, Dodam, And texture were excellent, and frozen rice dough produced by adding goat amyl trehalose was low in hardness, so that the dough was smooth, and both fermented and frozen dough were excellent in swelling power. In addition, by confirming that the steamed bread produced by using the dough is excellent in cost, softness, and quality, the method for manufacturing the frozen rice dough of the present invention and the rice steamed bread using the same is excellent in quality of frozen rice dough and rice steamed bread And can be usefully used for manufacturing.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen rice dough,

The present invention relates to a method for producing frozen rice dough and a rice steamed bread using the same, and a method for producing frozen rice dough by adding trehalose, which is a substitute for gluten and gluten, to a rice flour of Goami varieties, The present invention relates to steamed bread made of rice dough.

Steamed bread is one of the snacks in the 1960s and 1970s. It is the bread which is steamed in the hot pot by putting bean jam in the dough. Generally, steamed bread is produced by using wheat flour as its main ingredient, and its taste and flavor are simple. Nowadays, not only has the food diversified, but steamed bread made of only conventional flour and red beans can not be attracted to modern people who enjoy various flavors.

In addition, with the well-being that has started to blow a few years ago, people's interest in health has increased more than ever before. With this tendency, the tendency to purchase food considering health has increased, There is an increasing demand for foods having the above properties. As the demand for such foods has increased, researches have been made on foods that utilize functionalities not only in steamed bread but also in various food fields.

Wheat flour, which is the main component of the steamed bread, is a protein contained in the wheat, and the glutathione of the glutelin group is combined with the glutamine of the glutelin group during the kneading process to form gluten and the gluten network forms the fermentation gas And it plays a role of inflating. However, gluten is an insoluble protein that can cause an immune disorder called Celiac disease. Symptoms of the disease include diarrhea and constipation, swelling, weight change, anemia, chronic fatigue, muscle aches, Skin rashes and lactose intolerance that are not caused by ingestion may occur. The disease is estimated to account for about one in 133 people in the US population, but about three times more people are reported to suffer from gluten symptoms.

Rice is a representative grain along with wheat, potatoes and so on. There are about 10,000 rice species in the world, among which about 50% of Oryza sativa is subspecies. Rice is rich in protein, fat, and vitamins as well as dietary fiber, as well as a number of research findings that include functional ingredients that inhibit adult diseases. And functional foods using rice have been studied extensively.

Recently, there has been an increasing tendency to manufacture flour-processed foods by replacing rice flour. For example, there is a method in which rice flour is used to gelatinize starch with lactic acid bacteria, and then fermented the aged rice flour to produce a cake or baked confectionery or cookie (Korean Patent Registration No. 10-0345185), but such a rice cake has a viscosity To increase the volume of the rice cake and to improve the texture of the rice cake. As a result, the inner structure of the cake tends to be hard and crumbly, and the rice cake has a chewy taste. In addition, attempts have been made to prepare rice bread by adding rice flour and gluten in place of wheat flour. However, the flavor of rice bread is insufficient compared to wheat bread, the occurrence of genetic allergy due to ingestion of gluten protein, There are also cases where health care problems such as the development of celiac disease due to protein are often encountered.

Especially, when making steamed bread with rice, rice cake is often used because it does not swell well, and it has a disadvantage that aging is fast due to the characteristics of rice starch. Therefore, although the steamed bread made of rice has a unique scent of rice and a chewy texture, it is difficult to commercialize and mass-produce the rice because of problems of shaping and aging.

In addition, the frozen dough of processed foods using rice or flour is frozen dough to freeze yeast (yeast) activity and then thawed if necessary. It has many merits such as distribution, small quantity production of various kinds, and labor saving, At present, frozen dough is mainly for wheat, and research on frozen dough made of rice is insufficient.

Therefore, researchers of the present invention studied frozen rice dough using rice and steamed bread using the same, trehalose was added to rice flour of Goami variety to prepare frozen rice steamed bread dough, and steamed bread was prepared, The present invention has been accomplished by confirming that the dough has excellent hardness, stickiness and fermentation swelling power, rice steamed bread is soft and has a positive effect on quality.

It is an object of the present invention to provide a method for manufacturing frozen rice dough and a rice steamed bread using the frozen rice dough by improving the quality of frozen dough of rice using the rice flour.

In order to achieve the above object,

(W / v), 4 to 8 parts by weight of sugar (w / v), 0.5 to 2.0 parts by weight of salt (w / v) 0.5 to 2.0 parts by weight of baking powder and 3 to 7 parts by weight of trehalose (w / v);

2) adding 80 to 90% by weight of water (w / v) to the mixture of step 1) and kneading; And

3) adding 4 to 8 parts by weight (w / v) of vegetable oil to the dough of step 2) and kneading the dough.

The present invention also provides a rice dough for steamed bread produced by the method of the present invention.

In addition, the present invention provides a frozen rice dough wherein the rice dough of the present invention is rapidly frozen.

Further, according to the present invention,

1) fermenting the rice dough produced in the present invention immediately or after freezing; And

2) steaming the fermentation batter of step 1) above.

Further, the present invention provides a rice steamed bread produced by the production method of the present invention.

Fig. 1 is a diagram showing a comparison of rice steamed breads according to the breed.

Hereinafter, the present invention will be described in detail.

According to the present invention,

The amount of trehalose in step 1) is preferably 3 to 7 parts by weight (w / v), more preferably 3 to 5 parts by weight (w / v).

Preferably, the rice flour of step 1) is Goami, Borax, Mint, Dodam, and White pearl, but it is most preferred that the rice flour is high ami and amylose according to a specific embodiment of the present invention.

The vegetable oil in step 2) is preferably at least one vegetable oil selected from the group consisting of olive oil, corn oil, canola oil, soybean oil and sunflower oil.

In the concrete examples of the present invention, rice steamed breads were produced using five kinds of rice varieties of Goami, Myeon, Dodam, Boranchum and White pearls. As a result, Koami and Asami were excellent in cost, spreadability and texture, (See Table 2 to Table 3), when frozen rice dough was prepared by adding goat cheese trehalose, the hardness was low and the dough was soft and the fermentation swelling power was excellent (See Tables 4 to 6), it was confirmed that when the steamed bread was prepared using the dough, the dough was excellent in cost, softness, and quality (see Tables 7 to 8) The method can be useful for manufacturing frozen rice dough and rice steamed bread with improved quality.

Preferably, the freezing is rapid freezing at -40 캜 for 24 hours, storage at -20 캜, and thawing at a low temperature of 4 캜.

In the concrete examples of the present invention, when the frozen rice dough was prepared by selecting goami as an optimal variety for preparing rice steamed bread (see Tables 2 to 3) and adding goat amyl trehalose, the hardness was low, (See Tables 4 to 6), the rice dough and the frozen rice dough of the present invention were found to be useful for the production of frozen rice steamed bread with improved quality .

Further, according to the present invention,

2) steaming the fermentation batter of step 1) above.

Preferably, the fermentation of step 1) is performed at a relative humidity of 70 to 75% and a temperature of 30 to 35 DEG C for 10 to 60 minutes.

Preferably, the step of boiling in step 2) is steamed for 15 to 25 minutes in the steamer, and then cooked for 30 to 180 minutes.

In a specific example of the present invention, when frozen rice dough is prepared by adding goat cheese trehalose to produce steamed bread, the cost is excellent, and as the amount of trehalose added increases, (See Tables 7 to 8), the method of producing rice steamed bread of the present invention can be usefully used for producing frozen rice steamed bread with improved quality.

Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Experimental Examples.

However, the following examples, comparative examples and experimental examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following examples, comparative examples and experimental examples.

< Example 1> Rice steamed bread production by varieties

To determine the quality of rice dough, rice bran breads were prepared.

Specifically, five varieties of Goami, Myeon-myeon, Dodam, Boramchon and Baekjinju were produced in 2014, and the rice was supplied to the National Institute of Food and Drug (NIC) for 2 hours and 4 hours, respectively. KM-18, Kyungchang machine, Seoul, Korea). The milled rice flour was passed through a 40 mesh sieve, and a dough was prepared at a mixing ratio shown in Table 1 below. (5K5SS Heavy Duty Mixer, KitchenAid, Seoul, Korea) and mix them for 30 seconds at a "speed" of 2, then add water and knead again at a speed of 2 for 1 minute The kneaded dough was scraped and kneaded at a speed of 4 for 1 minute. Then, the vegetable oil was added, and the mixture was kneaded at a speed of 4 for 1 minute, and the kneaded mixture was further kneaded for 4 minutes at a speed of 6. The resulting dough was divided into 100 g portions and rounded, followed by fermentation for 30 minutes in an incubator adjusted to a relative humidity of 70 to 75% at a temperature of 30 ° C. The fermented dough was steamed for 17 minutes in a steamer for 1 hour.

ingredient Wheat steamed bread Rice steamed bread Baker's% Batch (g) Baker's% Batch (g) Wheat flour 100 200 0 0 Rice flour (14% mb) 0 0 100 200 Water 57 114 80 ~ 91 160-182 Yeast 3 6 3 6 Sugar (Sugar) 6 12 6 12 Salt 1.2 2.4 1.2 2.4 Shortening 3 6 0 0 Vegetable oil
(Vegetable oil) 0 0 6 12 Baking powder
(Baking powder) 0 0 One 2

< Example 2> Confirm the quality of rice steamed bread by variety

The cost, spreadability, texture and hardness of the rice steamed breads according to the varieties prepared in Example 1 were analyzed.

Specifically, the cost, spreadability and texture of the rice steamed bread were measured after cooling the rice steamed bread for 1 hour immediately after the preparation. The weight of the steamed steamed bread was measured with a balance (APD120, Ohaus Corp., Nj, USA) at a value (ml / g) calculated by dividing the volume (ml) of the steamed bread by the weight (g) (BVM 6640, Perten Ins., Hagersten, Sweden).

The breadth and height of the steamed rice bread were measured with an electronic caliper (ABSOLUTE 500-181, Mitutoyo Corp., Tokyo, Japan), and the breadth and height of the steamed bread were measured with an electronic caliper (ABSOLUTE 500-181, Mitutoyo Corp., Kawasaki, Japan).

Compression test was performed by using a physical property measuring machine (TA-XT plus, Stable Micro Systems Ltd., Surrey, UK). The steamed bread was cut into 2 ㎝ size from the center and two pieces were used. A 0.5-inch cylinder probe was attached to the center of the bread and then a 70% deformation was applied to the bread to make the steamed bread hard Was measured. Measurement conditions were set at a test speed of 1.0 mm / sec and a trigger force of 5.0 g.

The degree of curing of the steamed bread was measured by the same conditions as above, and the hardness of the steamed bread was measured immediately after cooling. Change rate. Test results were statistically analyzed using the SPSS program (Ver. 12.0), tested by Duncan's multiple range test ( p <0.05) and expressed as mean ± standard deviation.

As a result, as shown in Fig. 1, in the section of steamed rice of rice varieties, white pearl juice did not form the structure of steamed rice according to fermentation (Fig. 1). In addition, as shown in Table 2, the cost was smaller than that of wheat steamed bread, but it was higher in rice steamed bread than in wheat steamed rice, Goami and Dodam. Baek, Jin-joo showed the lowest cost, but the spreadability was high due to the lateral spreading (Table 2). As shown in Table 3, the texture of the rice steamed bread was the hardest, and the hardness of rice bran was the hardest in the order of glutinous rice and amami (Table 3). Boramchans were soft at the time of manufacture but hardest after storage for 24 hours.

kind Cost-effective (SV) (ml / g) Spread ratio flour 3.17 ± 0.14 a ¹ ⁾ 2.48 ± 0.17 cd Glamor 1.55 + 0.03b 3.58 + 0.12 a Goami 1.42 ± 0.00c 2.67 ± 0.09 c Bright 1.29 + 0.01d 2.35 ± 0.15d Dodam 1.35 + 0.01 cd 1.94 + - 0.05e Baek Jin-ju 0.85 + 0.01e 3.13 ± 0.09b

¹⁾ Other character values in the column represent a significant difference ( p <0.05) using Duncan's multiple range test.

kind Firmness (g) Degree of hardening
(Firmness rate) Immediate manufacturing After 24 hours flour 236.47 ± 40.63d ¹ ⁾ 357.05 ± 54.17f 1.36 + 0.13d Glamor 2172.49 + - 66.01b 3967.34 ± 238.93b 1.83 0.08 c Goami 1965.97 ± 174.85b 3554.13 + - 192.44 c 1.82 + 0.13 c Bright 900.60 ± 11.83 c 2686.68 + - 83.66e 2.98 + 0.07b Dodam 3062.38 + - 208.17a 4468.58 + - 314.98a 1.46 + 0.13d Baek Jin-ju 419.57 + - 43.05d 3022.48 + - 116.88d 7.24 ± 0.47a

The fermented bread is characterized by low volume increase characteristics such as white bean jam, steamed bread with the strongest texture, boram chan which has the highest degree of hardness over time, excellent cost, texture and hardness, , And relatively easy to disseminate Goami were selected as the best rice varieties in the production of rice steamed bread.

< Example 3> Manufacture of frozen rice dough and steamed bread with trehalose

A frozen rice dough was prepared by adding trehalose to the gumi variety selected in Example 2 above.

Specifically, trehalose was added in an amount of 0 to 5% in the ratio shown in Table 4 below. The addition method was the same as in Example 1, except that when the dry materials were mixed during kneading, trehalose was added in the corresponding ratio and kneaded. The dough obtained by the above method was divided into 100 g portions and then rounded. Then, a 7 layer Co-extrusion film (Seven L Pack Co. Ltd. , Gwangju, Korea) and frozen rapidly at -40 ℃ for 24 hours and stored at -20 ℃ for 6 days. The frozen dough was thawed at a low temperature of 4 캜 and fermented in the same manner as in <Example 1> to produce a steamed bread.

ingredient Wheat steamed bread Rice steamed bread Baker's% Batch (g) Baker's% Batch (g) Wheat flour 100 200 0 0 Rice flour (14% mb) 0 0 100 200 Water 57 114 80 ~ 91 160-182 Yeast 3 6 3 6 Sugar (Sugar) 6 12 6 12 Salt 1.2 2.4 1.2 2.4 Shortening 3 6 0 0 Vegetable oil
(Vegetable oil) 0 0 6 12 Baking powder
(Baking powder) 0 0 One 2 Trehalose 0 0 0-5 0 to 10

< Comparative Example 1> Manufacture of frozen rice dough and steamed bread with added sorbitol

For comparison with the trehalose-added frozen rice dough and steamed room of Example 3 above, sorbitol was added instead of trehalose to prepare frozen rice dough and steamed bread.

A specific experimental method was the same as in Example 3, except that sorbitol was added in the same ratio instead of trehalose.

< Experimental Example 1> Confirm quality of frozen rice dough added with trehalose

The hardness, tackiness, pH and fermentation swelling power of the rice dough prepared by adding trehalose in the ratio of 0, 1, 3 and 5% in Example 3 were confirmed, and in Comparative Example 1, the addition of sorbitol The hardness, tackiness, pH and fermentation swelling power of the rice dough were confirmed as a comparative example.

Specifically, the hardness and tackiness of the dough prepared by the method described in Example 3 were measured using a physical property meter (TA-XT plus, Stable Micro Systems Ltd., Surrey, UK). The dough was filled in a cylindrical mold (2.0 × 2.5 cm) with an open top and a bottom, and a 0.5-inch circular probe was attached to the center so as to measure 60% deformation. The measurement conditions were a test speed of 1.0 mm / sec and a trigger force of 5.0 g. The pH of the dough was homogenized in a homogenizer (T 25 digital ULTRA-TURRAX, IKA®-Werke GmbH & Co. KG, Staufen, Germany) at a rate of 10,000 rpm in 45 g of distilled water, pH meter S220, Metttler toledo.Co.Ltd., Greifensee, Switzerland). 20 g of the dough was filled into a 150 ml cylinder and the scale was read and incubated in an incubator (VS-1203P1, Visionsci Co. Ltd., Daejeon, Korea) adjusted to a temperature of 30 ± 2 ° C and a humidity of 75 ± 2% And fermented for 30 minutes, and the increased scale was read as a percentage increase in fermentation expansion (%) compared to before fermentation.

As a result, as shown in Table 5, the hardness of the rice dough prepared by adding trehalose to the rice flour was decreased as the addition amount of the rice dough immediately prepared and the frozen dough increased, and trehalose was added by 3 to 5% In the case of frozen dough, it was found that the dough was softer than the dough made immediately without adding it (Table 5). In addition, the physical properties of the dough immediately after the addition of trehalose to each of the additives were not significantly different from those of the frozen dough (Table 5). However, the doughs with sorbitol added at the ratio of 0, 1, 3 and 5% showed differences in the properties of the frozen dough immediately after the addition of the additives (Table 5).

When the dough is fermented, carbon dioxide (CO ₂ ) is produced. The produced carbon dioxide diffuses into the aqueous solution of the dough and is converted into carbonic acid. The pH of the dough is lowered. The rice dough does not form gluten, it's difficult. As shown in Table 6 below, the pH of the rice dough was higher than that of the wheat dough, and the addition of trehalose to rice dough showed a slight decrease in pH compared to that of the rice dough Table 6). This is thought to be related to the fact that trehalose can be a nutrient source of yeast and affect fermentation. The fermentation swelling power was also lower in frozen dough than that of instant dough. However, as the amount of trehalose added increased, the fermentation swelling power of both prepared and frozen dough increased. On the other hand, the frozen dough with sorbitol had lower fermentation swelling power than the trehalose added group (Table 6).

sample Trehalose
(Trehalose)
(%) Manufacturing method Hardness (g) Adhesion (g.s) flour 0 Immediately 622.22 + - 55.87 -131.01 +/- 24.50 frozen 478.66 ± 48.12 -102.93 + 17.91 Rice flour

0 Immediately 474.66 + - 65.37 -238.73 ± 30.45 frozen 569.66 ± 108.61 -236.92 + - 38.64 One Immediately 446.21 + - 23.13 -224.36 ± 21.77 frozen 442.98 + - 18.55 -200.51 + - 11.27 3 Immediately 340.96 ± 35.11 -180.60 ± 13.62 frozen 344.25 ± 25.85 -161.29 + 15.59 5
Immediately 290.78 ± 23.25 -165.86 ± 20.09 frozen 366.76 ± 37.56 -175.49 ± 11.15 sample Sorbitol
(Sorbitol)
(%) Manufacturing method Hardness (g) Adhesion (g.s) Rice flour

One
Immediately 462.69 + - 84.47 -243.26 + -48.13 frozen 555.47 ± 61.00 -243.33 ± 30.00 3
Immediately 397.21 + - 63.51 -206.71 + - 19.89 frozen 471.06 + - 67.78 -213.63 ± 29.82 5
Immediately 265.23 + - 23.23 -151.17 ± 20.04 frozen 516.07 ± 28.23 -228.44 + 12.88

sample Trehalose
(Trehalose)
(%) Manufacturing method pH Expansion force of fermentation (%) flour 0 Immediately 5.65 ± 0.01 281.67 ± 21.34 frozen 5.72 + 0.04 260.07 ± 18.08 Rice flour
0 Immediately 5.93 + 0.02 71.89 ± 14.64 frozen 6.16 + 0.04 74.95 ± 3.09 One Immediately 5.88 + 0.03 87.74 + 14.93 frozen 6.14 ± 0.06 69.99 ± 3.92 3 Immediately 5.93 ± 0.05 111.86 ± 17.26 frozen 6.04 ± 0.05 90.90 + - 7.65 5
Immediately 5.87 ± 0.01 125.42 + - 14.95 frozen 6.05 ± 0.06 96.88 ± 6.25 sample Sorbitol
(Sorbitol)
(%) Manufacturing method pH Expansion force of fermentation (%) Rice flour

One
Immediately 5.87 ± 0.03 89.20 ± 12.77 frozen 6.16 ± 0.02 64.13 + - 7.04 3
Immediately 5.83 + 0.03 98.85 +/- 22.55 frozen 6.12 ± 0.06 74.48 ± 15.56 5
Immediately 5.81 ± 0.05 114.39 + - 8.76 frozen 6.08 ± 0.01 81.05 ± 9.16

< Experimental Example 2> Trehalose Confirming the quality of rice frozen steamed rice

The cost, spreadability, texture and hardness of the rice steamed bread prepared by adding trehalose in the ratio of 0, 1, 3 and 5% in Example 3 were confirmed, and the sorbitol produced in Comparative Example 1 Were added and compared. The experiment was carried out in the same manner as in <Example 2>.

As a result, as shown in Table 7, the cost (SV) of steamed bread instantly prepared by adding trehalose to rice flour at 0, 1, 3 and 5% The steamed bread made from fresh and frozen dough was also less costly than that prepared immediately, but showed a similar tendency depending on the addition ratio (Table 7). This result is similar to the swelling power of the dough. On the other hand, the addition of sorbitol slightly increased the cost of instant preparation, but the steamed bread prepared by freezing the dough was not as expensive as the trehalose added group (Table 7).

The steamed bread made of frozen dough added with trehalose was sealed and stored for 24 hours. The degree of hardness in the steamed bread was analyzed and the results are shown in Table 8 below. As the amount of trehalose was increased, the firmness value of the steamed bread decreased, resulting in a smooth product (Table 8). In addition, the instant and freezing of each ingredient did not show a significant difference in the hardness of the steamed bread. The addition of sorbitol was smooth at 5% on the instant preparation, but not significantly different from that of the frozen dough (Table 8).

sample Trehalose
(Trehalose)
(%) Manufacturing method Cost-effective (SV) (ml / g) Spread ratio flour 0 Immediately 3.65 ± 0.11 2.27 ± 0.11 frozen 3.65 + 0.14 2.40 ± 0.09 Rice flour

0 Immediately 1.32 + 0.04 2.37 ± 0.16 frozen 1.23 + 0.09 2.13 + - 0.30 One Immediately 1.33 + 0.04 2.51 ± 0.06 frozen 1.30 ± 0.02 2.21 ± 0.09 3 Immediately 1.43 + 0.02 2.80 0.32 frozen 1.35 + 0.03 2.78 ± 0.26 5
Immediately 1.48 ± 0.01 2.71 0.31 frozen 1.42 + 0.04 2.87 ± 0.37 sample Sorbitol
(Sorbitol)
(%) Manufacturing method Cost-effective (SV) (ml / g) Spread ratio Rice flour

One Immediately 1.33 + 0.03 2.41 ± 0.37 frozen 1.23 + 0.04 2.19 ± 0.34 3
Immediately 1.37 + 0.02 2.77 ± 0.49 frozen 1.30 + 0.04 2.55 + - 0.34 5
Immediately 1.50 + 0.04 3.37 ± 0.15 frozen 1.31 + 0.04 2.64 ± 0.20

sample Trehalose
(Trehalose)
(%) Manufacturing method Firmness (g) Degree of hardening
(Firmness rate) Immediate manufacturing After 24 hours flour 0 Immediately 281.80 ± 42.25 505.78 ± 90.31 1.81 + - 0.36 frozen 238.66 ± 37.72 421.11 + - 56.76 1.78 ± 0.24 Rice flour

0 Immediately 1965.97 ± 174.85 3554.13 + - 192.44 1.82 + 0.13 frozen 2066.59 + - 124.54 3433.05 ± 422.99 1.66 ± 0.18 One Immediately 1934.55 + 110.51 3587.39 + - 311.51 1.87 + - 0.20 frozen 1861.53 ± 202.67 3296.23 + - 177.47 1.78 + - 0.13 3 Immediately 1716.49 +/- 40.15 2978.76 ± 274.67 1.81 + - 0.23 frozen 1824.61 + - 109.14 2874.78 ± 369.20 1.59 ± 0.29 5
Immediately 1504.11 ± 29.67 2537.41 + - 108.39 1.65 ± 0.05 frozen 1617.74 ± 158.95 2668.82 ± 203.10 1.63 ± 0.19 sample Sorbitol
(Sorbitol)
(%) Manufacturing method Firmness (g) Degree of hardening
(Firmness rate)
Immediate manufacturing After 24 hours Rice flour

One Immediately 1814.74 + - 95.28 3491.93 + - 142.70 1.93 + - 0.12 frozen 1926.78 ± 199.43 3606.68 ± 758.60 1.86 ± 0.12 3 Immediately 1810.01 + - 59.24 2913.52 ± 220.72 1.81 0.24 frozen 1941.51 + - 127.37 3106.21 + - 487.75 1.74 ± 0.26 5
Immediately 1528.78 + - 68.14 2542.36 ± 6.02 1.67 + 0.07 frozen 1826.78 + - 206.64 2978.75 ± 252.33 1.65 ± 0.27

Therefore, trehalose was found to have a positive effect on the quality characteristics of steamed bread during the preparation of frozen rice dough for short-term storage of frozen rice dough and steamed bread with different amounts of trehalose. It is thought to be helpful.

Claims

(W / v), 4 to 8 parts by weight of sugar (w / v), 0.5 to 2.0 parts by weight of salt (w / v) 0.5 to 2.0 parts by weight of baking powder and 3 to 7 parts by weight of trehalose (w / v);
2) adding 80 to 90% by weight of water (w / v) to the mixture of step 1) and kneading; And
3) adding 4 to 8 parts by weight (w / v) of vegetable oil to the dough of step 2), and kneading the kneaded dough.

[2] The method of claim 1, wherein the trehalose in step 1) is added in an amount of 3 to 5 parts by weight (w / v).

The method according to claim 1, wherein the rice flour of step 1) is an orphan.

[3] The method according to claim 1, wherein the vegetable oil in step 2) is at least one vegetable oil selected from the group consisting of olive oil, corn oil, canola oil, soybean oil and sunflower oil.

A rice dough for steamed bread produced by the manufacturing method of claim 1.

Frozen rice dough made by fast freezing the rice dough of paragraph 5.

[7] The frozen rice paste according to claim 6, wherein the frozen rice is rapidly frozen at -40 DEG C for 24 hours and stored at -20 DEG C.

1) fermenting the rice dough prepared in claim 1 immediately or after freezing; And
2) boiling the fermentation batter of step 1) above.

The method according to claim 8, wherein the fermentation of step 1) is performed at a relative humidity of 70 to 75% and a temperature of 30 to 35 캜 for 10 to 60 minutes.

A rice-boiled bread produced by the method of claim 8.