KR20170055802A - Gluten-free bread containing rice flour and starch, and compositions and methods for making the same - Google Patents

Abstract

The present invention relates to the production of rice bran of the Dough type or the batter type without containing gluten. The gluten-free bread composition of the present invention consists of a powder mixture, an additive mixture, and a post-mix. Also, the method for producing gluten free bread comprises a rice flour preparation step, a material mixing and filling step, and a bread fermentation and baking step.
The present invention can provide a delicious bread such as wheat flour with excellent texture and quality.

Description

[0001] Gluten-Free Bread Containing Rice Powder and Starch, Composition & Manufacturing Method Thereof [0002]

The object of the present invention is to produce dough-type or batter-type bread using glutinous rice flour and starch without gluten. The gluten-free bread composition of the present invention consists of a powder mixture, an additive mixture, and a post-mix. Also, the method of producing gluten-free rice bran comprises a rice flour preparation step, a material mixing and filling step, and a bread fermentation and baking step.

Rice flour is a carbohydrate that is familiar to the taste of Koreans. As domestic consumption keeps decreasing every year, there is no proper way to increase its consumption. However, the consumption of wheat flour is increasing every year, and the import of flour is steadily increasing. Therefore, many attempts have been made to make bread or noodles using rice flour, but the rice flour product has a problem in taste, texture and shape.

Wheat flour can be made with prolamine or glutelin protein to form gluten during bread making and to make soft bread. However, rice contains a protein called glutenin, but bread is made by mixing wheat flour with rice flour because it does not cause swelling like wheat flour. For this reason, active gluten is added to rice flour or rice flour mixed with wheat flour is produced and distributed. However, excessive gluten addition causes no taste of rice bran, problems of celiac desease caused by gluten, indigestion of wheat bread, Obesity, skin troubles, and constipation. As a means to improve the human health problems of glutinous rice bread and wheat flour, it is a good alternative to apply glutinous rice without added gluten. Also, since rice consumption in Korea is abundant and consumption is decreasing, the amount of bread consumption is increasing, so applying to rice bread is an appropriate alternative.

In the prior art related to the present invention, Korean Patent Registration No. 101311742 (composition for preparing rice flour without gluten and its preparation method) comprises (a) 70-200 parts by weight of rice flour, 1-15 parts by weight of saccharides, 0.1-6 parts by weight of salt, 0.1 to 10 parts by weight of yeast, 0.001 to 10 parts by weight of skim milk powder, 1-15 parts by weight of formula oil, 0.001 to 0.1 part by weight of transglutaminase and 70 to 150 parts by weight of water, (b) And 0.1 to 5 parts by weight of a protein comprising rice protein, (ii) 0.01 to 1 part by weight of alginate, and (iii) 0.01 to 1 part by weight of a cellulose derivative. Gluten-free rice flour, and a process for producing the same. Korean Patent Registration No. 100345185 discloses a method for producing a cake or a baked cookie or a cookie by fermenting a starch with lactic acid bacterium by using only rice flour, but the rice cake is hard and crumbly, and the rice cake It tastes chewy.

On the other hand, Korean Patent Registration No. 101361151 discloses a premix for preparing gluten-free rice walnut confection and a method for producing the same, Korean Patent Registration No. 101245302 for a composition for preparing gluten-free rice gum pastry and a manufacturing method thereof, Korean Patent Registration No. 101361150 for producing gluten- A composition and a preparation method thereof, Korean Patent Registration No. 101245303 is a composition for preparing gluten-free rice cookies and a method for producing the same. However, these prior arts have different technical constructions from those of the present invention.

The present invention relates to the production of various types of rice bread without adding gluten.

Conventionally, when making rice bran, it is necessary to add gluten even in a small amount to make rice bran, but the texture and shape of the bread is insufficient compared to wheat flour. In order to solve these problems, Korean Patent Registration No. 10-1311742 discloses a composition for making rice flour without added gluten and a method for producing the same, but the inventor of the present invention has found a problem in that patent by saying " Completion of fermented rice flour product using rice flour as a raw material The following limitations have been suggested in the selection of suitable materials, their blending ratio, that is, in confirming the recipe and the process sequence according to the material composition, in particular, the following points were confirmed in comparison with the flour product.

First, the preparation of fermented rice bran products using rice flour as a raw material, the amylose and amylopectin starch content is about 80%, so that the amount of liquid materials such as water and milk should be increased in order to be fully sweetened.

Second, rice flour is slow in its absorption rate of water, so it needs to take a long downtime for its uniform absorption.

Third, the rice flour, due to its nature, does not have gluten, so it needs to make the structural force like glutinous protein as a combination of enzymatic cross-linking of rice protein and glutinous amylose.

Fourth, since rice flour does not have protein such as gluten and there is a substance that can bind with fat, it melts fat in the course of baking the batter and hinders the formation of structure. Therefore, it is necessary to reduce the amount of solid fat butter or shortening and use liquid oil.

However, the above-mentioned limited method is one of the reasons why rice flour has not been put to practical use because it is difficult to apply it to bread making by using it universally.

The above-mentioned prior art can only make batter-type bread (e.g., bread) which is dependent on the ice frame because the moisture content of the raw material is over 100%. In addition, there is a disadvantage in that it takes a long time to manufacture the bread because of the idle time and the fermentation time. There is a limit in that it can not provide texture or quality of wheat flour because too many kinds of additives are used in order to improve ligation strength. Furthermore, the conventional technology is very limited in application because it can not be applied to Dough type breads which do not use a bonnet (eg, sole, bagel, baguette, muffin, croissant, rolls, croquettes, breads and the like). In addition, since the bread was manufactured through the first fermentation step (no resting and secondary fermentation step), the bread was made in a short fermentation time in comparison with the known technology. However, since the above method is difficult to apply only to bread using rice flour, it has not been put into practical use for general purpose dough bread.

The present invention provides a composition capable of producing rice bread without adding gluten, and a method for producing the same.

The blend of gluten-free rice bran consists of rice starch, corn starch, tapioca starch or potato starch in two or more starches.

Ingredients of gluten-free rice flour are composed of xanthan gum, guar gum, HPMC, emulsifier (glycerin fatty acid ester) and enzyme (Mochi Soft AM), egg white powder, casein sodium, whey protein and CMC.

The post-blending of gluten-free rice bread consists of sugar, refined salt, vegetable oil, dried yeast or raw yeast, and purified water.

The rice flour is prepared by soaking rice at 28 to 32 ° C for 40 to 50 minutes, air-drying at 40 to 45 ° C and then pulverizing to 10 to 120 μm, wherein the size of the particles is 75 μm or more, The moisture content is 14 ± 0.1%. If the soaking time of the rice is short, the moisture content is lowered and the elasticity and the texture of the rice bread are improved. On the other hand, if the soaking time is more than several hours, even if the rice bran is made, it is attached to the teeth while being cramped, so that there is a disadvantage that elasticity and texture are not good.

The material mixing and filling step is carried out by mixing a powder mixture of two starches selected from corn starch, tapioca starch or potato starch and gluten-free rice flour made of rice flour, and a mixture of xanthan gum, guar gum, HPMC (BN40H), emulsifier (glycerin fatty ester) (Baking dough) consisting of sugar, refined salt, vegetable oil, dried or raw yeast, and purified water at a low speed of 20 to 40 rpm for 1 minute, at 50 to 80 rpm Mix at medium speed for 3 minutes to make dough, then divide and mold to a certain size. Bread filling the molded bread dough is finished by filling the contents with each type.

In the bread fermentation and baking step, the molded bread dough is adjusted to a humidity of 80 to 85% at 36 to 40 DEG C, and the bread is fermented for 55 to 65 minutes. Then, the fermented rice bran is baked at 170 to 190 DEG C for 25 to 35 minutes, Prepare pre-baked bread.

Since the moisture content of the raw paper can be maintained at 60 to 70% in the fermentation stage of rice bran, it is possible to make various types of bread by using the kneaded product, Since the fermentation can be performed, the bread making time can be shortened.

The present invention can prepare dough-shaped or double-sided rice bran with a gluten-free composition composed of a powder, an additive, and a post-blend. It is possible to provide a bread that has a good texture and quality compared to wheat bread.

1 is a manufacturing process diagram of the present invention.

The gluten-free rice flour bread composition of the present invention comprises a powder mixture, an additive mixture, and a post-blend mixture. Also, the method of producing gluten-free rice bran comprises a rice flour preparation step, a material mixing and filling step, and a bread fermentation and baking step.

<Gluten free rice bread composition>

1) Powder combination

50-100 parts by weight of rice flour obtained by soaking, air-drying and pulverizing rice (soybean food) and 2 or more kinds of starch 10 to 100 parts by weight selected from corn starch (subject), tapioca starch (Shinsoon Industries) and potato starch And 100 parts by weight of a powder mixture.

2) Additive formulation

0.5 to 1.5 parts by weight of xanthan gum (Jupiter International), 0.4 to 0.6 parts by weight of guar gum (SNC International), 0.5 to 1.5 parts by weight of HPMC (BN40H, CEMINEX), 1 to 5 parts by weight of an emulsifier (glycerin fatty ester, , And 0.1 to 0.5 parts by weight of an enzyme (Mochi Soft AM, Matsudani, Korea). A small amount of egg white powder, casein sodium, whey protein, CMC, etc. may be added to the above.

3) After mixing (bread fermented batter)

3 to 7 parts by weight of sugar (CJ product), 1.5 to 2.2 parts by weight of refined salt (one week salt), 12 to 18 parts by weight of seed oil (Lotte Samkang), 2 to 4 parts by weight of raw yeast (Chohung) &Lt; / RTI &gt;

&Lt; Example 1 > Preparation of bread according to starch type and content of powder mixture

1 part by weight of xanthan gum, 0.5 part by weight of guar gum, 1 part by weight of HPMC (BN40H), 3 parts by weight of an emulsifier (glycerin fatty acid ester), 1 part by weight of enzyme 0.3 parts by weight of Mochi Soft AM) and 5 parts by weight of salt, 2 parts by weight of salt, 15 parts by weight of seed oil (Lotte Samkang), 3 parts by weight of raw yeast (Chohung) and 65 parts by weight of purified water were mixed and mixed , At a medium speed for 3 minutes), molding (550 g), fermentation (38 DEG C for 60 minutes) and baking (180 DEG C for 30 minutes).

Powder mixing ratio (unit: parts by weight) division Experiment 1 Experiment 2 Experiment 3 Experiment 4 Experiment 5 Rice flour 100 50 70 50 60 Tapioca starch - - 30 30 30 Potato starch - - - 20 10 Corn starch - 50 - - - Sum 100 100 100 100 100 Quantity of water 65 65 65 65 65

&Lt; Test Example 1 > Changes in Physicochemical Properties According to Starch Type and Content

<Texture>

The strength of bread was measured with RHEOMETER (COMPAC-II, Mode-20). The center of the bread was cut and the center of the bread was measured using a quadrangular plunger (1 cm x 1 cm), the entry distance was 4 mm, and the table speed was 300 mm / min. ) Were obtained. The maximum force (g) was measured after storage at 30 ° C for 24 hours.

<Volumetric Volume>

The volume of the bread is divided into three pieces of 50 g of bread dough, and then fermented and baked. Measure the volume of the remaining millet by pouring the pre-measured millet into the baked bread. Samples were stored at 30 ° C for 5 hours and then expressed as volume (ml) per weight (g).

&Lt; Color measurement &

The sample was stored at 30 ° C for 24 hours and then analyzed for L (lightness, brightness), b (yellowness, yellowness) using a colorimeter (Color meter CR-200, Minolta, Co, Osaka, Japan) As shown in Fig. The values of the standard white plate were L = 96.35, a = 0.17, b = 1.79, and each experiment was repeated three times.

<Sensory Test>

 In order to compare the quality of rice bread, 20 sensory test agents (10 persons in their 20s and 30s) who had more than 3 years' sensory experience in food related sale were asked to evaluate the appearance, taste, , And overall preference

From the above experiment, Experiment 1 showed the highest hardness and the lowest volume ratio. However, in Experiment 4, the hardness was the lowest and the volume ratio was the highest. The bread made with 100% rice flour showed high hardness by the rice cake texture. The lower the rice flour content, the lower the hardness because the rice cake texture was less. Experiments 4 and 5, which contained tapioca starch and potato starch, showed low hardness and high volume ratio, but cracked the outer surface and the porosity of the inner ear was often uneven. On the other hand, when the above ratio was prepared in the form of baguette, Experiment 1 showed a texture with thick and thick texture on the inside and a strong texture on the inside. Experiments 3, 4, and 5 showed a crispy outer surface and a soft inner appearance, but showed poor separation of the trauma and an uneven pore and too rough texture inside.

Sensory evaluation according to kinds and contents of starch in powder mixture Item Experiment 1 Experiment 2 Experiment 3 Experiment 4 Experiment 5 Exterior 3.6 4.4 3.9 4.2 4.0 flavor 3.8 4.2 3.6 4.0 3.8 Scent 3.8 3.8 3.6 3.4 3.4 Texture 3.4 4.4 3.9 3.6 3.8 Likelihood 3.8 4.5 4.3 4.2 4.2

In the sensory evaluation, the texture of the rice cake texture was the worst in Experiment 1 and the lowest value was found in the preference. Experiments 3, 4, and 5 showed similar appearance, taste, aroma, and texture, and were also significant in overall acceptability. However, when the rice flour and the corn starch of Experiment 2 were mixed, the trauma was good and the inner pores were uniform, the soft texture was improved and the disadvantages of the rice flour were compensated. Especially, the mixing of corn starch improved the appearance color and the smoothing taste improvement. It improved the texture of rice cake and the hard and tough texture of the outer surface.

&Lt; Example 2 > Preparation of bread according to kinds and contents of additives

The preparation of bread according to the type and content of additives was carried out by mixing powdered flour with 1: 1 mixture of flour and corn starch. The flour was mixed with xanthan gum, guar gum, HPMC (BN40H), emulsifier (glycerol fatty ester) Mochi Soft AM) was prepared according to the blend ratio shown in Table 4. In this case, 5 parts by weight of sugar, 2 parts by weight of salt, 15 parts by weight of seed oil, 3 parts by weight of raw yeast and 65 parts by weight of purified water were used.

Preparation of bread according to kinds and contents of additives (unit: parts by weight) division Experiment 1 Experiment 2 Experiment 3 Experiment 4 Experiment 5 Xanthan gum 0.5 1.0 1.0 1.0 1.0 Guar gum 0.5 0.5 0 0.5 0.5 HPMC 1.0 1.0 1.0 0.5 1.0 Emulsifier 1.0 1.0 1.0 0.5 0.5 enzyme 0.3 0.3 0.3 0.3 0.3 system 3.3 3.8 3.3 2.8 3.3

&Lt; Test Example 2 > Variation of bread characteristics according to kinds and contents of additives

The intensity measurement, the volume volume and the chromaticity measurement were carried out in the same manner as in Test Example 1.

Item Experiment 1 Experiment 2 Experiment 3 Experiment 4 Experiment 5 Exterior 3.8 4.4 4.2 3.7 3.9 flavor 3.7 3.9 3.8 4.0 3.4 Scent 3.8 3.8 3.2 4.2 3.4 Texture 3.8 4.0 3.8 3.9 3.6 Likelihood 3.9 4.3 4.1 4.2 4.0

In Experiment 1 and Experiment 2, as the amount of xanthan gum increased, the component properties were lowered, but the appearance of the outer surface was less, and the phenomenon of turning off after baking was relatively small. Experiments 4 and 5 showed higher hardness with increasing HPMC content and a slightly lower volume ratio in Experiment 2 and Experiment 3, respectively. On the other hand, in case of sensory properties, good appearance and smearing showed high preference. That is, in Experiment 2, a slight smoothing due to a high guar gum was observed, but a good quality was shown in appearance and a high value in a preference degree. Also, the quality of bread according to the amount of emulsifier and HPMC showed the best favorable appearance with the best appearance, low slipperiness and uniform internal consistency in the mixing ratio of Experiment 2.

&Lt; Example 2-1 > Manufacture of bread according to the type of additives

In the preparation of bread according to the type and content of additives, the addition of xanthan gum, guar gum, HPMC (BN40H), emulsifier (glycerin fatty ester), enzyme (Mochi Soft AM) to flour (rice flour and corn starch 1: ) Were prepared according to the blending ratios shown in Table 6. &lt; tb &gt; &lt; TABLE &gt; At this time, 5 parts by weight of sugar, 2 parts by weight of salt, 15 parts by weight of seed oil, 3 parts by weight of raw yeast, and 65 parts by weight of purified water were included in the post formulation.

Manufacture of bread according to the type of additives division Experiment 1 Experiment 2 Experiment 3 Experiment 4 Experiment 5 Xanthan gum 1.0 1.0 1.0 1.0 1.0 Guar gum 0.5 0.5 0.5 0.5 0.5 HPMC 1.0 1.0 1.0 1.0  - Emulsifier 1.0 1.0 1.0 1.0 1.0 enzyme 0.3 0.3 0.3 0.3 0.3 Egg white powder - One - - - Casein sodium - - 2.5 - - Whey protein - - - 5 - CMC - - - - 2.5 system 3.8 4.8 6.3 8.8 5.3

&Lt; Test Example 2-1 > Ranking of bread according to additives

 Rankings according to additives were evaluated as follows.

<Rank evaluation>

 The rankings of the bread samples were evaluated by 10 laboratory researchers after curing for 24 hours. Rank 1 was the best and 5 was the lowest.

Ranking of bread according to additives division Experiment 1 Experiment 2 Experiment 3 Experiment 4 Experiment 5 Open spring 2 4 3 5 One Internal state One 5 4 3 2 Kevin One 4 3 2 5 Softness 2 3 One 5 4 elasticity 2 4 5 3 One flavor One 2 3 4 5 Sum 9 22 19 22 18

Bread was prepared using egg white powder, casein sodium, whey protein and CMC additives. In Experiment 2, when egg white powder was added, the oven spring was deteriorated, and all the elements such as inner and kevin were deteriorated. In addition, the addition of sodium caseinate in Experiment 3 showed the best softness, but the tendency to deteriorate the inner and the turbid. And the addition of whey proteins made the oven springs and softness worse. Also, when CMC was added instead of HPMC of Experiment 5, the oven spring and elasticity showed a tendency to improve, but the taste was not good due to kevin formation and rice cake texture. As a result of preparing various breads using various additives, the best rankings were obtained in the formulation of Experiment 1.

&Lt; Example 3 > Manufacture of bread according to the type

The preparation characteristics of the bread according to the post-blending method were as follows: 1 part by weight of powdery rice flour (corn starch 1: 1) and additives (1 part by weight of xanthan gum, 0.5 part by weight of guar gum, 1 part by weight of HPMC (BN40H) ) And 0.3 part by weight of an enzyme (Mochi Soft AM) were prepared as shown in Table 8, and the bread making characteristics according to the type of post-baking were observed.

(Unit: parts by weight) division Experiment 1 Experiment 2 Experiment 3 Experiment 4 Experiment 5 Seed oil 0 15 15  - 15 Skim milk powder - - 2 - - Processed butter - - - 10 - Egg powder - - - - 3 Sugar 5.0 5.0 5.0 5.0 5.0 Refined salt 1.8 1.8 1.8 1.8 1.8 Saint Joseph 3 3 3 3 3 Sum 9.8 24.8 26.8 19.8 27.8

In Experiment 1, the fermentation volume was lower than that of Experiment 2, indicating that fermentation was not performed well. In particular, the color of the outer surface did not change during baking (it did not change to brown). Therefore, the hardness was the highest, the volume ratio was the lowest, and the L value was low because the volume was not high. Experiment 3 showed that the volume was reduced by including skimmed milk powder and the outer surface was popped after baking. Therefore, the hardness was higher, the volume ratio was lower, and the L value was somewhat lower than that of Experiment 2. Experiment 4 shows that the processed butter was mixed instead of the seed oil and the fermentation volume did not occur, and the oven jump was very small. After baking, the color of the surface was very dark. In Experiment 5, 5% of egg powder was added. The volume was similar to that of Experiment 2, but the surface was much cracked after baking, and the color was not good to show a light brown color.

Sensory Evaluation of Bread according to After Mixing Type Item Experiment 1 Experiment 2 Experiment 3 Experiment 4 Experiment 5 Exterior 3.1 4.2 3.4 3.4 3.8 flavor 3.8 4.1 3.9 3.4 3.6 Scent 3.8 3.9 4.0 3.8 3.9 Texture 3.4 4.2 3.6 3.2 3.8 Likelihood 3.1 4.4 3.8 3.6 4.2

The sensory evaluation showed the best preference in the mixing ratio of the experiment 2 in which the appearance was moderate brown and the inner surface was dense. In Experiment 5 with egg powder, the most favorable result was shown in Experiment 2. Especially, in Experiment 1, there was no fermentation volume when seed oil was not added, and no color appeared after baking.

 On the other hand, when the amount of purified water is adjusted to about 65% based on the powder mixture in the powder formulations, additive formulations and post-formulations, a dough type kneaded product can be produced, and the purified water yield is about 100% A batter type batter for preparing bread can be produced.

The gluten-free rice snack composition of the present invention comprises a powder mixture, an additive mixture, and a post-mix. It is industrially applicable because a dough-shaped or double-layered bread can be produced without adding gluten.

Claims (11)

The flour composition is a gluten-free bread composition comprising 50 to 90 parts by weight of rice flour and 10 to 50 parts by weight of starch The gluten-free bread composition according to claim 1, wherein the starch is selected from the group consisting of corn starch, tapioca starch and potato starch, The composition of claim 1, wherein the composition is a gluten-free bread composition comprising rice flour and starch further comprising an additive formulation and a post- 4. The method according to claim 3, wherein the additive mixture comprises 0.1 to 5.0 parts by weight of xanthan gum, 0.1 to 5.0 parts by weight of guar gum, 0.1 to 5.0 parts by weight of HPMC, 0.1 to 5.0 parts by weight of an emulsifier and 0.1 to 5.0 parts by weight of enzyme The gluten-free bread composition 4. The composition of claim 3, wherein the additive composition is selected from the group consisting of egg white powder, sodium caseinate, whey protein or CMC plus gluten-free bread composition [4] The method according to claim 3, wherein the kneaded bread fermented batter is a mixture of 2 to 10 parts by weight of sugar, 0.1 to 5.0 parts by weight of salt, 5.0 to 25.0 parts by weight of seed oil, 1.0 to 10.0 parts by weight of yeast, and 50 to 110 parts by weight of purified water Bread composition A method for producing a gluten-free bread comprising rice flour and starch, characterized in that it comprises the step of preparing rice flour, the mixing and filling step of the raw material, and the step of baking and baking bread [7] The method according to claim 7, wherein the rice is soaked at 20 to 35 DEG C for 40 to 50 minutes, air-dried at 40 to 55 DEG C and then pulverized into 10 to 120 mu m of rice flour, And a water content of 12 ± 2.0%. The method for producing gluten-free bread comprising starch and rice flour [Claim 7] The method according to claim 7, wherein the blending of the raw material is carried out by mixing powder of two kinds of starch selected from corn starch, tapioca starch or potato starch and flour and adding additives consisting of xanthan gum, guar gum, HPMC, emulsifier, , A mixture of refined salt, vegetable oil, raw yeast, and purified water, at 20 to 40 rpm for 1 minute and 50 to 80 rpm for 3 minutes at 24 to 26 DEG C, , And baking the molded bread dough at a temperature of 36 to 40 DEG C in a humidity of 80 to 85% for 55 to 65 minutes and then baking the fermented bread at 170 to 190 DEG C for 25 to 35 minutes Of gluten-free bread containing rice flour and starch [7] The method according to claim 7, wherein the molded bread dough is filled with the contents and baked to make a dough bread or a batter bread, and the method for producing gluten-free bread comprising the rice flour and the starch A gluten-free bread comprising the rice flour and the starch according to any one of claims 1 to 10

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