KR20190010191A - Gluten-free powder and gluten-free baking product manufacturing method - Google Patents

Abstract

The present invention aims to provide gluten-free powder and a method for manufacturing gluten-free bread products using the same, wherein the gluten-free powder of the present invention contains 24 to 62.8 parts by weight of rice flour, 15 to 25 parts by weight of brown rice flour, 15 to 25 parts by weight of modified potato starch, 5 to 15 parts by weight of potato powder, 2 to 10 parts by weight of a natural insoluble dietary fiber, and 0.2 to 1 part by weight of xanthan gum, wherein the method for manufacturing the gluten-free bread products comprises the following steps: mixing eggs, sugar, syrup, butter and milk with the gluten-free powder in which rice flour, brown rice flour, modified potato starch, potato powder, natural insoluble dietary fiber, and xanthan gum are mixed, to make sponge cake dough; and inserting the sponge cake dough into a cake mold and baking the sponge cake.

Description

[0001] The present invention relates to a gluten-free powder and gluten-free baking product manufacturing method,

The present invention relates to a gluten-free powder and a method for producing a gluten-free confectionery product using the gluten-free powder, and more particularly, to a gluten-free gluten- .

Among the bakery foods consumed by modern people, the amount of cake intake is increasing due to dessert and the like. Conventionally, the cake has a problem of inducing obesity as a high calorie food.

In order to solve the above problems, efforts have been made to solve the problem of inducing obesity by mixing a functional material such as leek, Gujija powder, bamboo leaf powder, mash extract powder, mulberry leaf powder and persimmon leaf powder in a cake, but the effect thereof is insignificant.

On the other hand, sponge cake is a soft and moist cake made with flour, eggs, sugar, baking powder, etc., and it hardly hardens or does not dry as opposed to butter cake because oil exists in a liquid state even at a relatively low temperature . These sponge cakes have high storage stability due to high sugar content, and they generally contain less saturated fat than butter cakes, which is more beneficial to health. Therefore, the consumption of sponge cake is rapidly increasing due to the westernized food culture, Research on the manufacturing technology of sponge cake is also increasing.

Korean Registered Patent No. 10-2017-0013069 (Registered on Feb. 26, 2017) Korean Registered Patent No. 10-1200111 (registered on November 5, 2012) Korean Patent Publication No. 10-2013-0011209 (published on Jan. 30, 2013)

A gluten-free confectionery product, including a sponge cake, is prepared by using a gluten-free powder. The gluten-free confectionery product is excellent in appearance, volume, soft texture and overall taste.

According to the present invention for solving the above problems, there is provided a rice flour composition comprising 24 to 62.8 parts by weight of rice flour, 15 to 25 parts by weight of brown rice flour, 15 to 25 parts by weight of denatured potato starch, 5 to 15 parts by weight of potato powder, 10 to 10 parts by weight of xanthan gum and 0.2 to 1 part by weight of xanthan gum.

According to the present invention, a gluten-free powder mixed with rice flour, rice flour, denatured potato starch, potato flour, natural insoluble dietary fiber and xanthan gum is mixed with eggs, sugar, syrup, butter and milk to make a sponge cake dough step; And a step of inserting the sponge cake dough into a cake mold and baking the sponge cake dough.

According to the present invention, there is provided a gluten-free confectionery product (sponge cake or the like) using gluten-free powder. The gluten-free confectionery product using the gluten-free powder of the present invention is excellent in appearance, volume, soft texture and overall taste.

1 is a photograph showing a sponge cake prepared using the gluten-free powder according to the present invention and a sponge cake of a comparative example
FIG. 2 is a photograph showing a vanilla pound cake prepared using a gluten-free powder according to the present invention and a vanilla pound cake of a comparative example
FIG. 3 is a photograph of a Madeleine prepared using a gluten-free powder according to the present invention and a Madeleine
FIG. 4 is a photograph showing a Brussels waffle prepared using the gluten-free powder according to the present invention and a comparative example of a Brussels waffle
5 is a photograph showing a chocolate soft cookie prepared using the gluten-free powder according to the present invention and a chocolate soft cookie of a comparative example
Fig. 6 is a photograph showing a chocolat praline prepared using the gluten-free powder according to the present invention and a chocolat praline
Fig. 7 is a photograph showing the results of a langue shaker using a gluten-free powder according to the present invention and a langue shaker of a comparative example
8 is a photograph showing a tart shell prepared using the gluten-free powder according to the present invention and a comparative tart shell

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The objects, features and advantages of the present invention will be more readily understood by reference to the accompanying drawings and the following detailed description. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In describing the components of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are intended to distinguish the constituent elements from other constituent elements, and the terms do not limit the nature, order or order of the constituent elements. When a component is described as being "connected", "coupled", or "connected" to another component, the component may be directly connected or connected to the other component, Quot; may be "connected," "coupled," or "connected. &Quot;

The present invention provides a gluten-free powder and a method for producing a gluten-free confectionery product using the same. The present invention relates to a gluten-free powder comprising rice flour, brown rice flour, denatured potato flour, potato flour, natural insoluble dietary fiber and xanthan gum. At this time, an oat fiber which is a kind of natural insoluble dietary fiber can be used.

The gluten-free powder for preparing the sponge cake of the present invention comprises 24 to 62.8 parts by weight of rice flour, 15-25 parts by weight of brown rice flour, 15-25 parts by weight of modified potato starch, 5-15 parts by weight of potato powder, 10 parts by weight of xanthan gum, and 0.2 to 1 part by weight of xanthan gum.

Mixing ratio of gluten-free powder Ingredients content(%) Rice flour 24.0 to 62.8 Brown rice powder 15.0 to 25.0 Denatured potato starch 15.0 to 25.0 Potato powder 5.0 to 15.0 Natural Insoluble Dietary Fiber 2.0 to 10.0 Xanthan gum 0.2 to 1.0

In the present invention, rice flour has an important function of forming a product structure in the production of a sponge cake, which is a kind of gluten-free confectionery product. In the present invention, the gluten-free powder for making the sponge cake contains 24 to 62.8 parts by weight of rice flour. If the amount of the rice flour is less than 24 parts by weight, the structure of the sponge cake is not formed and the volume becomes small. If the amount is more than 62.8 parts by weight, the texture of the sponge cake may be excessively damaged. In the present invention, the rice flour may be a dry rice flour or a wet rice flour.

The gluten-free powder of the present invention contains 15 to 25 parts by weight of brown rice flour. Brown rice powder makes the taste of sponge cake more felt, and even when you eat, you can feel free to eat because of the soft texture. If the amount of the brown rice powder used is less than 15 parts by weight or more than 25 parts by weight, the sponge cake will not taste smoothly and the soft taste will deteriorate and the flavor and texture of the sponge cake will be deteriorated. give.

The modified potato starch is mixed in an amount of 15 to 25 parts by weight. "Modified" in metamorphic potato starch means that the original properties of potato starch have been converted into physicochemical, or enzymatic, reactions. The purpose of denaturing the potato starch is mainly to control the thickening power of potato starch. The modified potato starch maintains the viscosity of the cake dough material for making the sponge cake. If the denatured potato starch is less than 15 parts by weight, the viscosity of the cake dough is too low to make the sponge cake, and if it exceeds 25 parts by weight, the viscosity of the cake dough is too high to properly mix the cake dough.

5 to 15 parts by weight of the potato powder is mixed. Potatoes contain 18% of carbohydrates, 80% of water, and are nutritionally rich representative starch foods rich in vitamins C and B1. The amount of calories per unit weight is only about 50% of rice, beef, and hamburger, 30% of bread, and 10% of margarine, so it is known as an effective diet food because you can feel fullness by eating enough. When the potato powder is added in an amount of less than 5 parts by weight, the nutritive value may be lowered. When the potato powder is added in an amount exceeding 15 parts by weight, The powder is adjusted to 5 to 15 parts by weight.

The gluten-free powder of the present invention contains 2 to 10 parts by weight of natural insoluble dietary fiber. Insoluble dietary fiber prevents constipation due to the effect of emollients and helps the intestinal health. Insoluble dietary fiber does not dissolve in water, so it speeds up the gastrointestinal tract through food. It can be said that the digestion rate of food is increased accordingly. When the natural insoluble dietary fiber is less than 2 parts by weight, it is not enough to exhibit the functions such as constipation prevention and intestinal health and digestion promotion as described above. If the natural insoluble dietary fiber exceeds 10 parts by weight, Therefore, it is important to adjust the mixing ratio of the natural insoluble dietary fiber to 2 to 10 parts by weight.

The gluten-free powder of the present invention contains 0.2 to 1 part by weight of xanthan gum. It is a food additive for increasing the tackiness and viscosity of black xanthan gum, enhancing emulsion stability, and improving the physical properties and texture of food. It can be said that the physical properties and feel of the sponge cake are improved by increasing the tackiness and viscosity of the sponge cake dough produced in the present invention and improving the emulsion stability. If the amount of xanthan gum is less than 0.2 parts by weight, the sponge cake dough may not sufficiently exhibit adhesiveness and viscosity, and the physical properties and feel of the sponge cake may be too low to deteriorate the taste of the sponge cake. If the amount of xanthan gum exceeds 1 part by weight, The stickiness and viscosity of the dough are too high, so the dough does not work well and the sponge cake becomes too stiff and tastes less. The reason why the mixing ratio of xanthan gum is set in the range of 0.2 to 1 part by weight is here.

The present invention also provides a method for producing a gluten-free confectionery product using the gluten-free powder. The gluten-free confectionery product of the present invention is prepared by mixing eggs, sugar, starch syrup, butter and milk into a gluten-free powder mixed with rice flour, rice flour, denatured potato flour, potato flour, natural insoluble dietary fiber, Making a dough, and inserting and baking the sponge cake dough into a cake mold.

24 to 62.8 parts by weight of the rice flour, 15 to 25 parts by weight of brown rice powder, 15 to 25 parts by weight of denatured potato starch, 5 to 15 parts by weight of potato powder, 2 to 10 parts by weight of natural insoluble dietary fiber and 0.2 to 1 part by weight of xanthan gum The gluten-free powder is mixed with 140 to 142 parts by weight of eggs, 103 to 105 parts by weight of sugar, 20 to 21 parts by weight of starch syrup, 20 to 21 parts by weight of butter and 40 to 42 parts by weight of milk, A cake dough is prepared, and the sponge cake dough is baked in a cake mold to produce a sponge cake.

 Ingredients and Content of Examples and Comparative Examples of Sponge Cake Production (g) Ingredients Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Rice flour  62.8  43.4  24.0  68.9  17.5 Brown rice powder  15.0  20.0  25.0  13.0  27.0 Denatured potato starch  15.0  20.0  25.0  13.0  27.0 Potato powder   5.0  10.0  15.0   4.0  16.0 Natural Insoluble Dietary Fiber   2.0   6.0  10.0   1.0  11.0 Xanthan gum   0.2   0.6   1.0   0.1   1.5 egg 141.7 141.7 141.7 141.7 141.7 Sugar 104.2 104.2 104.2 104.2 104.2 corn syrup  20.8  20.8  20.8  20.8 20.8 butter  20.8  20.8  20.8  20.8 20.8 milk  41.7  41.7  41.7  41.7 41.7 Sum 429.2 429.2 429.2 429.2 429.2

With reference to Table 2 above, the gluten-free product of the present invention can be summarized as follows.

1. Boil eggs, sugar and syrup. (40 DEG C)

2. Butter and milk are dissolved in the hot water. (40 DEG C)

3. Mix the egg yolk, sugar, and starch syrup into a KitchenAid mixer, mix in 3 steps for 5 minutes, mix in 2 steps for 2 minutes, then mix for 1 minute in 1 step.

4. Fill the gluten-free powder and mix it gently by hand.

5. Put butter and milk in a bath and mix lightly by hand.

6. After panning 320g in the cake No. 1 frame, it is baked in a deck oven at 180 ° C and 160 ° C for 25 minutes.

7. After cooling, wrap.

The temperature of the hot water of the eggs, sugar and starch syrup is set in the range of 35 to 42 ° C to make a hot water solution of egg and sugar syrup. If the temperature of the hot water is lower than 35 ℃, the hot water of the eggs, sugar and starch syrup will not work properly and it will take a long time. If the hot water temperature exceeds 42 ℃, the eggs, sugar, starch syrup may be burned or the viscosity may become too high.

Generally, mixing of cold eggs, sugar and starch syrup is difficult to mix and disperse well. Therefore, in the present invention, the mixture is heated and dissolved in a hot water bath to facilitate dispersion and dissolution of cold eggs, sugar and starch syrup.

The water temperature of the butter and milk is set in the range of 35 to 42 DEG C to make a butter and milk thickening liquid. If the bath temperature is lower than 35 ℃, the butter and milk baths will not work properly and take a long time. If the bath temperature exceeds 42 ℃, butter and milk may be burned and the viscosity of the milk may become too high.

Butter is a solid fat and does not easily dissolve. When putting into a sponge cake blend, the milk and butter are dissolved in a hot water beforehand, and the mixture is easily mixed to facilitate the mixing process. In case of mixing with butter for a long period of time, the volume of sponge cake, which is the final product, is low, resulting in a very poor appearance and texture. It is meaningful to soak butter and milk in order to prevent appearance and organization from becoming poor products like this.

The egg, sugar, and starch syrup are added to a blender and mixed stepwise. The above-mentioned egg, sugar, and starch syrup solution is put into a blender, mixed in the third stage for 5 minutes, mixed in the second stage for 2 minutes, and then mixed in the 1st stage for 1 minute. By varying the mixing speed and mixing time of the blender in stages, mixing of the egg, sugar and syrup of the syrup is better, and mixing of eggs, sugar and syrup becomes more even.

(Panning) the cake dough mixed with the gluten-free powder, egg, sugar, syrup bath, butter, milk, and wheat flour in an appropriate amount (for example, 320 g in the cake No. 1 frame) To make a sponge cake by baking the cake dough. If you set the baking temperature to the stepwise temperature such as upper, middle, and lower, you can make sponge cake evenly ripened to the inside without burning sponge cake.

≪ Evaluation Example 1: Measurement of texture of sponge cake >

<Rheometer measurement>

The sponge cake prepared in Examples and Comparative Examples was measured using a SUN RHEOMETER COMPAC-100 instrument and the probe No. 4 was used. The specific measurement conditions are shown in Table 3.

division Test mode Penetration depth Entry (seal)
Street(%) table
(head)
speed Load cell maximum stress
(Max) Sample, adapter distance Hardness and texture profile measurements Mode 20 50.00% compression 300 mm / min 2kg 10 mm

The sponge cake prepared in Examples 1 to 3 and Comparative Examples 1 and 2 was measured by the above-mentioned method. The measured values are shown in Table 4 below.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Hardness
(g / cm ² ) 1,105.61
± 164.70 1,139.81
± 171.01 1,219.59
± 182.98 1,437.26
± 206.36 1,445.07
± 201.14 Resilience
(%) 112.41
± 12.78 115.89
± 13.32 127.79
± 14.56 109.61
± 10.63 101.94
± 12.20 Coherence
(%) 70.59
± 6.26 72.03
+ - 6.97 69.44
± 6.83 62.00
± 4.79 65.32
± 4.94 Crackiness
(g) 8,477.16
± 539.17 8,073.49
± 508.65 8,557.89
± 539.17 10,683.63
± 696.24 11,510.28
± 663.99

It can be judged that the hardness and the crushability in the sponge cake are better than the appropriate reference value, and the elasticity and cohesiveness are superior to the appropriate reference value.

As shown in Table 4, it was confirmed that the sponge cake prepared according to Examples 1 to 3 of the present invention was superior in hardness, elasticity, cohesiveness and cracking property to those of Comparative Examples 1 and 2.

In Table 2, Examples 1 to 3 show that the components of the gluten-free powder for preparing sponge cake were mixed at a properly determined mixing ratio, and Comparative Examples 1 and 2 were prepared by mixing each component of the gluten-free powder at a mixing ratio outside of the proper mixing ratio .

As shown in FIG. 1, the sponge cake prepared in Examples 1 to 3 of the present invention was in the form of a cake, whereas Comparative Example 1 and Comparative Example 2 did not form a perfect cake shape as compared with Examples 1 to 3 .

&Lt; Evaluation Example 2: Sensory test >

The sponge cake prepared in Examples 1 to 3 and Comparative Examples 1 and 2 was subjected to sensory evaluation. Sensory evaluation was performed by 25 panelists on the basis of the five - point method for each item and the average value was calculated. (5: very good, 4: good, 3: normal, 2: bad, 1: very bad). The evaluation scores are summed and then arithmetically averaged.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Exterior 4.5 4.7 4.6 3.2 3.3 Volume sense 4.6 4.8 4.5 3.6 3.7 Soft texture 4.6 4.8 4.4 3.6 3.7 Overall flavor 4.6 4.8 4.5 3.5 3.6

As shown in Figs. 1 to 3, the sponge cake produced by Examples 1 to 3 was superior in appearance and volume to the sponge cake of Comparative Examples 1 and 2, and the sensory evaluation on the smooth texture and overall taste , The sponge cake produced by Examples 1 to 3 was superior to the sponge cake of Comparative Examples 1 and 2.

Accordingly, the sponge cake using the gluten-free powder according to the present invention can provide a sponge cake having excellent appearance, volume, soft texture, and overall taste.

It is to be understood that the present invention can be a gluten-free product and a method for producing a gluten-free confectionery product using the gluten-free product and the gluten-free product can be a sponge cake, a waffle, a baked confectionary,

Ingredients and Content of Examples and Comparative Examples of Vanilla Pound Cake Production (g) Ingredients Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Rice flour  62.8  43.4  24.0  68.9  17.5 Brown rice powder  15.0  20.0  25.0  13.0  27.0 Denatured potato starch  15.0  20.0  25.0  13.0  27.0 Potato powder   5.0  10.0  15.0   4.0  16.0 Natural Insoluble Dietary Fiber   2.0   6.0  10.0   1.0  11.0 Xanthan gum   0.2   0.6   1.0   0.1   1.5 butter  97.7  97.7  97.7  97.7  97.7 Sugar  87.5  87.5  87.5  87.5  87.5 egg  75.0  75.0  75.0  75.0  75.0 Baking powder   2.5   2.5   2.5   2.5   2.5 Vanilla paste   1.7   1.7   1.7   1.7   1.7 Sum 364.4 364.4 364.4 364.4 364.4

<Manufacturing Method of Vanilla Pound Cake>

1. Add butter and sugar to mixing balls and mix in a KitchenAid blender.

2. Divide the mixture into No. 1 and divide the eggs into two and cream.

3. Add vanilla paste and mix.

4. Add gluten-free powder (rice flour, brown rice flour, denatured potato flour, potato powder, natural insoluble fiber, premix of xanthan gum) and mix gently with a long spatula.

5. Pour 70% (170 g) of pans into a pound cake mold and bake in a deck oven at 170 ° C and 170 ° C for 35 minutes.

6. After cooling, wrap.

 Ingredients and Content of Examples and Comparative Examples of Manufacture of Madeleine (g) Ingredients Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Rice flour  62.8  43.4  24.0  68.9  17.5 Brown rice powder  15.0  20.0  25.0  13.0  27.0 Denatured potato starch  15.0  20.0  25.0  13.0  27.0 Potato powder   5.0  10.0  15.0   4.0  16.0 Natural Insoluble Dietary Fiber   2.0   6.0  10.0   1.0  11.0 Xanthan gum   0.2   0.6   1.0   0.1   1.5 butter 100.0 100.0 100.0 100.0 100.0 Sugar 100.0 100.0 100.0 100.0 100.0 egg  87.5  87.5  87.5  87.5  87.5 Baking powder   2.0   2.0   2.0   2.0   2.0 Lemon jest   1.0   1.0   1.0   1.0   1.0 Salt   0.5   0.5   0.5   0.5   0.5 Sum 391.0 391.0 391.0 391.0 391.0

<Madeleine Manufacturing Method>

1. Dissolve butter and mix with lemon zest.

2. Mix sugar and eggs using a whisk.

3. Add gluten-free powder (rice flour, brown rice flour, denatured potato starch, potato powder, natural insoluble fiber, premix of xanthan gum), baking powder and salt, then add to the mixture 2 times and lightly mix with a long spatula.

4. Add mixture 1 and mix gently with a long spatula.

5. The dough is aged in the refrigerator for 1 hour.

6. Paint 70% (25 g) in a Madeleine mold, and then baking it in a deck oven at 170 ° C and 170 ° C for 15 minutes.

7. After cooling, wrap.

Ingredients and Content of Examples and Comparative Examples of Brussels Waffle Manufacturing (g) Ingredients Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Rice flour  62.8  43.4  24.0  68.9  17.5 Brown rice powder  15.0  20.0  25.0  13.0  27.0 Denatured potato starch  15.0  20.0  25.0  13.0  27.0 Potato powder   5.0  10.0  15.0   4.0  16.0 Natural Insoluble Dietary Fiber   2.0   6.0  10.0   1.0  11.0 Xanthan gum   0.2   0.6   1.0   0.1   1.5 milk 144.0 144.0 144.0 144.0 144.0 egg  40.0  40.0  40.0  40.0  40.0 Sugar  34.4  34.4  34.4  34.4  34.4 butter  24.0  24.0  24.0  24.0  24.0 Baking powder   2.4   2.4   2.4   2.4   2.4 Salt   0.8   0.8   0.8   0.8   0.8 Sum 345.6 345.6 345.6 345.6 345.6

<Brussels waffle manufacturing method>

1. Dissolve butter in hot water.

2. Add milk, sugar, eggs, salt and mix with a whisk.

3. Add the melted butter to Mixture No. 2 and mix.

4. Cure the gluten-free powder (rice flour, brown rice flour, denatured potato starch, potato powder, natural insoluble fiber, and xanthan gum premix) and baking powder, then add to the mixture 3 times and mix using a whisk.

4. Pour 90 g of waffle-only machine and bake at 190 ℃ for 4 minutes.

5. After cooling, wrap.

Ingredients and Content of Examples and Comparative Examples of Chocolate Soft Cookie Production (g) Ingredients Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Rice flour  62.8  43.4  24.0  68.9  17.5 Brown rice powder  15.0  20.0  25.0  13.0  27.0 Denatured potato starch  15.0  20.0  25.0  13.0  27.0 Potato powder   5.0  10.0  15.0   4.0  16.0 Natural Insoluble Dietary Fiber   2.0   6.0  10.0   1.0  11.0 Xanthan gum   0.2   0.6   1.0   0.1   1.5 butter 100.0 100.0 100.0 100.0 100.0 Dark chocolate
(Cocoa content 58%)  86.0  86.0  86.0  86.0  86.0 Yellow sugar  48.0  48.0  48.0  48.0  48.0 Roasted hazelnut  40.0  40.0  40.0  40.0  40.0 Egg yolk (frozen)  16.0  16.0  16.0  16.0  16.0 Baking powder   4.8   4.8   4.8   4.8   4.8 Sum 394.8 394.8 394.8 394.8 394.8

<Manufacturing method of chocolate soft cookies>

1. Add butter to the mixing ball of the KichenAid blender and gently loosen it with a bitter, add the yellow sugar and mix.

2. Add gluten-free powder (rice flour, brown rice flour, denatured potato starch, potato powder, natural insoluble fiber, premix of xanthan gum) and baking powder.

3. Add chopped dark chocolate and roasted hazelnut and mix.

4. Divide and shape the dough into 20g pieces in a ball shape.

5. Baking in a deck oven at 180 ° C and 180 ° C for 12 minutes.

6. After cooling, wrap.

Ingredients and Content of Examples and Comparative Examples of Chocophyllin Production (g) Ingredients Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Rice flour  62.8  43.4  24.0  68.9  17.5 Brown rice powder  15.0  20.0  25.0  13.0  27.0 Denatured potato starch  15.0  20.0  25.0  13.0  27.0 Potato powder   5.0  10.0  15.0   4.0  16.0 Natural Insoluble Dietary Fiber   2.0   6.0  10.0   1.0  11.0 Xanthan gum   0.2   0.6   1.0   0.1   1.5 butter 100.0 100.0 100.0 100.0 100.0 Dark chocolate
(Cocoa content 65%)  50.0  50.0  50.0  50.0  50.0 Trehalose  50.0  50.0  50.0  50.0  50.0 Cocoa powder  33.3  33.3  33.3  33.3  33.3 Skim milk powder  25.0  25.0  25.0  25.0  25.0 Salt   0.3   0.3   0.3   0.3   0.3 Sum 358.6 358.6 358.6 358.6 358.6

&Lt; Production method of chocolat praline &

1. Add butter to the mixing balls of the KichenAid blender and gently loosen them with a bitter, then add trehalose and salt and mix.

2. Add melted dark chocolate to Mixture No. 1 and mix.

3. Cake the gluten-free powder (rice flour, brown rice flour, denatured potato starch, potato powder, natural insoluble fiber, premix of xanthan gum), cocoa powder and skimmed milk powder.

4. Divide the dough into 20g pieces, and perform rounding molding process. Then, put in a flexible plate mold (30mm).

5. Baking on a deck oven at 140 ° C and 140 ° C for 22 minutes.

6. After cooling, wrap.

Ingredients and contents (g) of Examples and Comparative Examples of Langendorh- Ingredients Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Rice flour  62.8  43.4  24.0  68.9  17.5 Brown rice powder  15.0  20.0  25.0  13.0  27.0 Denatured potato starch  15.0  20.0  25.0  13.0  27.0 Potato powder   5.0  10.0  15.0   4.0  16.0 Natural Insoluble Dietary Fiber   2.0   6.0  10.0   1.0  11.0 Xanthan gum   0.2   0.6   1.0   0.1   1.5 butter 100.0 100.0 100.0 100.0 100.0 Ultrafine particulate 100.0 100.0 100.0 100.0 100.0 Egg white (frozen)  50.0  50.0  50.0  50.0  50.0 Sum 350.0 350.0 350.0 350.0 350.0

&Lt; Production method of Langdash &

1. Add butter to the mixing balls of the KichenAid blender and mix them gently with a bitter to make them pomade.

2. Add super-fine granules to cream.

3. Add the defrosted egg whites in small portions to make them creamy.

4. Add gluten-free powder (rice flour, brown rice flour, denatured potato flour, potato powder, natural insoluble fiber, premix of xanthan gum) and mix well.

5. Divide the dough into 3g pieces and perform molding.

6. Baking in a deck oven at 160 ° C and 160 ° C for 12 minutes.

7. After cooling, wrap.

Ingredients and content of examples and comparative examples of tart shell production (g) Ingredients Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Rice flour  62.8  43.4  24.0  68.9  17.5 Brown rice powder  15.0  20.0  25.0  13.0  27.0 Denatured potato starch  15.0  20.0  25.0  13.0  27.0 Potato powder   5.0  10.0  15.0   4.0  16.0 Natural Insoluble Dietary Fiber   2.0   6.0  10.0   1.0  11.0 Xanthan gum   0.2   0.6   1.0   0.1   1.5 butter  60.0  60.0  60.0  60.0  60.0 Ultrafine particulate  31.4  31.4  31.4  31.4  31.4 egg  20.0  20.0  20.0  20.0  20.0 Almond powder  11.4  11.4  11.4  11.4  11.4 Salt   0.6   0.6   0.6   0.6   0.6 Sum 223.4 223.4 223.4 223.4 223.4

<Manufacturing Method of Tart Shell>

1. Add gluten-free powder (rice flour, brown rice flour, denatured potato flour, potato powder, natural insoluble fiber, premix of xanthan gum), almond flour, ultrafine particulate sugar, salt, and then add it to a mixing ball of KitchenAid blender, Are mixed and mixed. Be careful not to melt the butter at this time.

2. Add egg and mix lightly at low speed.

3. After pausing for 30 minutes in the refrigerator, push it 2 ~ 3mm.

4. Divide the dough into 20g pieces and put in a tart mold.

5. Baking in a deck oven at 160 ° C and 160 ° C for 13 minutes.

6. After cooling, wrap.

<Evaluation Example 1: Measurement of texture of gluten-free confectionery product>

<Rheometer measurement>

(Sponge cake, vanilla pound cake, madeleine, Brussels waffle, chocolate soft cookie, choc praline, langshe and tart shell) prepared in Examples and Comparative Examples were mixed in a rheometer (SUN RHEO METER COMPAC-100) , And a probe No. 4 (diameter: 5 mm) was used. The specific measurement conditions are shown in Table 3.

Free preparation products (sponge cake, vanilla pound cake, madeleine, Brussels waffle, chocolate soft cookies, chocolat praline, Langdash, tart shell) prepared according to Examples 1 to 3 and Comparative Examples 1 and 2, , And the measured values are shown in Tables 13 and 14 below.

It is judged that the hardness and the crushability of the gluten-free confectionery products (sponge cake, vanilla pound cake, madeleine, Brussels waffle, chocolate soft cookie, chocolatine praline, It can be judged that the value is higher than the reference value.

As shown in Tables 13 and 14, the gluten-free confectionery products (sponge cake, vanilla pound cake, madeleine, Brussels waffle, chocolate soft cookies, chocorpaline, Tartrate shell) were found to be superior in hardness, elasticity, cohesiveness and cracking properties to those of Comparative Examples 1 and 2.

&Lt; Evaluation Example 2: Sensory test >

The sensory evaluation was carried out on the gluten-free confectionery products (sponge cake, vanilla pound cake, madeleine, Brussels waffle, chocolate soft cookie, chocolatine praline, lang descha, tart shell) prepared in Examples 1 to 3 and Comparative Examples 1 and 2 Respectively. Sensory evaluation was performed by 25 panelists on the basis of the five - point method for each item and the average value was calculated. (5: very good, 4: good, 3: moderate, 2: bad, 1: very bad). The evaluation scores are summed and then arithmetically averaged to be shown in Tables 15 and 16 below.

1 to 8, the gluten-free confectionery products (sponge cake, vanilla pound cake, madeleine, Brussels waffle, chocolate soft cookie, chocolatine praline, Langdash, tart shell) prepared according to Examples 1 to 3, Free sensory evaluation of sensory evaluation of soft texture and overall taste was also performed on the gluten-free confectionery products (sponge cake, vanilla pound cake, madeleine, Brussels Waffle, chocolate soft cookie, choc praline, lang descha, tart shell) were superior to Comparative Examples 1 and 2.

Accordingly, the gluten-free confectionery product (sponge cake, vanilla pound cake, madeleine, Brussels waffle, chocolate soft cookie, chocolatine praline, langshe and tart shell) using the gluten-free powder according to the present invention is excellent in appearance, A gluten-free confectionery product having excellent overall taste can be provided.

The specific embodiments of the present invention have been described above. It is to be understood, however, that the scope and spirit of the present invention is not limited to these specific embodiments, and that various modifications and changes may be made without departing from the spirit of the present invention. If you have, you will understand.

Therefore, it should be understood that the above-described embodiments are provided so that those skilled in the art can fully understand the scope of the present invention. Therefore, it should be understood that the embodiments are to be considered in all respects as illustrative and not restrictive, The invention is only defined by the scope of the claims.

10. Sponge cake

Claims (10)

Free gluten-free powder for preparation of a gluten-free confectionery product, which comprises rice flour, brown rice flour, denatured potato starch, potato flour, natural insoluble dietary fiber and xanthan gum.
The method according to claim 1,
A mixture of 24 to 62.8 parts by weight of the above rice flour, 15-25 parts by weight of brown rice flour, 15-25 parts by weight of modified potato starch, 5-15 parts by weight of potato powder, 2-10 parts by weight of natural insoluble dietary fiber, 0.2-1 parts by weight of xanthan gum Free gluten free powder for manufacturing a gluten-free confectionery product.
Preparing a sponge cake dough by mixing eggs, sugar, syrup, butter and milk into a gluten-free powder mixed with rice flour, brown rice flour, denatured potato flour, potato flour, natural insoluble dietary fiber and xanthan gum;
Baking the sponge cake dough; and baking the sponge cake dough.
24 to 62.8 parts by weight of rice flour, 15 to 25 parts by weight of brown rice powder, 15 to 25 parts by weight of denatured potato starch, 5 to 15 parts by weight of potato powder, 2 to 10 parts by weight of natural insoluble dietary fiber and 0.2 to 1 part by weight of xanthan gum Preparing a vanilla pound cake dough by mixing a gluten-free powder with butter, sugar, eggs, baking powder, and vanilla paste;
And baking the vanilla pound cake dough. &Lt; RTI ID = 0.0 &gt; 8. &lt; / RTI &gt;
24 to 62.8 parts by weight of rice flour, 15 to 25 parts by weight of brown rice powder, 15 to 25 parts by weight of denatured potato starch, 5 to 15 parts by weight of potato powder, 2 to 10 parts by weight of natural insoluble dietary fiber and 0.2 to 1 part by weight of xanthan gum Mixing a gluten-free powder with butter, sugar, eggs, baking powder, lemon juice, and salt to make a mullerene dough;
And baking the Madeleine dough. &Lt; RTI ID = 0.0 &gt; 8. &lt; / RTI &gt;
24 to 62.8 parts by weight of rice flour, 15 to 25 parts by weight of brown rice powder, 15 to 25 parts by weight of denatured potato starch, 5 to 15 parts by weight of potato powder, 2 to 10 parts by weight of natural insoluble dietary fiber and 0.2 to 1 part by weight of xanthan gum Mixing a gluten-free powder with milk, eggs, sugar, butter, baking powder and salt to make a Brussels waffle batter;
Baking the Brussels waffle batter; and baking the Brussels waffle batter.
24 to 62.8 parts by weight of rice flour, 15 to 25 parts by weight of brown rice powder, 15 to 25 parts by weight of denatured potato starch, 5 to 15 parts by weight of potato powder, 2 to 10 parts by weight of natural insoluble dietary fiber and 0.2 to 1 part by weight of xanthan gum Preparing a chocolate soft cookie dough by mixing one gluten-free powder with butter, dark chocolate, yellow sugar, roasted hazelnut, yolk, and baking powder;
Baking the chocolate soft cooker dough; and baking the chocolate soft cooker dough.
24 to 62.8 parts by weight of rice flour, 15 to 25 parts by weight of brown rice powder, 15 to 25 parts by weight of denatured potato starch, 5 to 15 parts by weight of potato powder, 2 to 10 parts by weight of natural insoluble dietary fiber and 0.2 to 1 part by weight of xanthan gum Preparing a chocolate praline paste by mixing a gluten-free powder with butter, dark chocolate, trehalose, cocoa powder, skim milk powder and salt;
And baking the chalk praline paste. &Lt; RTI ID = 0.0 &gt; 8. &lt; / RTI &gt;
24 to 62.8 parts by weight of rice flour, 15 to 25 parts by weight of brown rice powder, 15 to 25 parts by weight of denatured potato starch, 5 to 15 parts by weight of potato powder, 2 to 10 parts by weight of natural insoluble dietary fiber and 0.2 to 1 part by weight of xanthan gum Mixing a gluten-free powder with butter, ultrafine powder, and egg white to form a langudsha dough;
And baking the Langdash kneader. &Lt; RTI ID = 0.0 &gt; 8. &lt; / RTI &gt;
24 to 62.8 parts by weight of rice flour, 15 to 25 parts by weight of brown rice powder, 15 to 25 parts by weight of denatured potato starch, 5 to 15 parts by weight of potato powder, 2 to 10 parts by weight of natural insoluble dietary fiber and 0.2 to 1 part by weight of xanthan gum Mixing a gluten-free powder with butter, ultra-fine powder, egg, almond powder and salt to make tart shell dough;
And baking the tart shell dough. &Lt; RTI ID = 0.0 &gt; 8. &lt; / RTI &gt;

Images