KR100868262B1 - Rice bread premix manufacturing method using gelling of rice flour cell wall - Google Patents

Abstract

The present invention relates to a method for preparing a rice bread premix using gelation of rice flour cell walls, and more specifically, pentosan or hemicellulose, which is present in the cell wall of rice flour starch, is solubilized and the cell wall of rice flour starch is synthesized (glucose). Oxidative gelation with hydrogen peroxide (H ₂ O ₂ ) produced by oxidase prevents the release of fermentation gas to the outside, thereby improving the swelling of rice bread and improving the coarse and easily broken texture by adding egg white and cooking oil. The present invention relates to a method for preparing a rice bread premix which can obtain a bulk density and dense pores of a rice bread similar to wheat bread.

Description

Premix for Rice Bread Using Gellation of Rice Powder Cell Wall with Mixed Enzyme}

The present invention relates to a method for preparing a rice bread premix using gelation of rice flour cell walls, and more specifically, pentosan or hemicellulose, which is present in the cell wall of rice flour starch, is solubilized and the cell wall of rice flour starch is synthesized (glucose). Oxidative gelation with hydrogen peroxide (H ₂ O ₂ ) produced by oxidase prevents the release of fermentation gas to the outside, thereby improving the swelling of rice bread and improving the coarse and easily broken texture by adding egg white and cooking oil. The present invention relates to a method for preparing a rice bread premix which can obtain a bulk density and dense pores of a rice bread similar to wheat bread.

As the consumption of rice decreased, bread was made from rice flour to promote the consumption of rice, but flour was not used alone to make bread meshes to block the outflow of gas in the fermentation process, which is essential for bread production, to make bread swell. You can not get a tissue of bread similar to that. This is because 11 to 14% of the gluten in wheat is absent. Therefore, the manufacture of rice bread by adding about 20% of the gluten separated from wheat to wheat flour, which is higher than the flour gluten content, has been used as a general method of making rice bread.

Conventionally, rice bread made by adding gluten isolated from wheat looks similar to wheat bread in appearance, but it does not have the inherent scent of rice and the gluten smell that is added excessively, has no specificity, and is flour to consumers who are sensitive to flour allergy. It causes problems such as bread.

Recently, a rice bread production method using cellulose ester and one or more types of gums has been introduced to form a tissue similar to flour bread using only rice flour, and to obtain a rice bread having a soft touch. However, there is a sufficient mesh structure for external blocking of fermentation gas. Since the bread is not formed, that is, the breadth density, the bulk density is low, the pores of the cross section is large, the uniformity, the texture is poor, and the merchandising property is low because of the characteristics that easily aging during storage. In order to make up for the shortcomings, a method of adding protein and a transglutaminase, a cross linking enzyme, has been proposed, but the soy protein, whey protein and casein are mainly used as protein sources. 1 ~ 6% and 10% milk powder are used to make the protein content up to 16% based on the weight of rice powder, which is the main ingredient, and 12 ~ 13% of fats and fats are also added to improve the structure of the bread. In addition, the production of rice flour was also adjusted to the water content of the rice grains in the range of 30 to 50% by immersion and dehydration, and then wet pulverized, and then heat-treated at a temperature of 40 to 50 ° C. for 6 to 18 hours, followed by air drying at room temperature, followed by 45 to 160 Since rice flour made from mash sieve is required, the method of making rice flour for rice bread is also very complicated, requiring a lot of labor and time.

The conventional gluten-free rice bread manufacturing method produced in this way is not a pure rice bread with up to 16% of protein additives other than rice flour and a holding content of 13%, and the product also has a low density in volume, making the size of wheat bread 1 / It is small to about 2 and has a disadvantage of easily aging, and thus has not been put to practical use.

The present invention has been made after repeated studies to improve the problems appearing in the conventional gluten-free rice bread manufacturing method, oxidative gelation of the cell wall of rice flour starch with a complex enzyme for the external blocking of fermentation gas generated during rice production By blocking the fermentation gas to solve the swelling of the rice bread. In addition, by adding egg white, sugar and cooking oil (approximately 4%), it improves the rough and easily broken texture, making it easy to manufacture the bulk density of wheat bread and the dense pore of rice bread premix, making it easy for anyone in small and medium-sized factories or homes. It provides rice bread promix so that it can be manufactured to contribute to the promotion of rice consumption.

The present invention solves the problem of swelling of rice bread by blocking the fermentation gas by oxidative gelling the cell wall of rice flour starch with a complex enzyme, and improves the texture of coarse and easily broken by adding egg white, sugar and cooking oil, similar to wheat bread. It is to develop a rice bread premix that can get the bulk density and dense pores of rice bread.

The present invention improves the swelling of rice bread by blocking the release of fermentation gas to the outside by gluing oxidatively gelled by a complex enzyme without adding gluten, and decomposing amylopectin of starch by maltose unit by starch digestion enzyme. Delays aging by forming mesh tissue. In addition, the addition of egg whites and cooking oil improves the texture of rough and easily broken to provide a rice bread premix that can obtain the bulk density and dense pores of the bread similar to wheat bread.

The present invention, in the preparation of the rice bread premix, adds a complex enzyme and premix to the rice flour and stirred to decompose the cell wall of the rice starch, and shows a method for producing a rice bread premix which can maintain the swelling of the rice bread by blocking the fermentation gas .

The present invention shows a method for preparing a rice bread premix which can add a complex enzyme and a premix to rice flour and stir to decompose the cell walls of the rice starch and maintain the swelling of the rice bread by blocking fermentation gas.

The present invention, in the preparation of the rice bread premix, by adding a complex enzyme and premix to the rice flour and stirred for 10 to 20 minutes at 650 ~ 800rpm to decompose the cell wall of the rice starch, it is possible to maintain the swelling of the rice bread by blocking the fermentation gas A method of making a rice bread premix is shown.

The present invention adds a complex enzyme and premix to the rice flour and stirred for 10-20 minutes at 650 ~ 800rpm to decompose the cell wall of the rice starch, and a method for producing a rice bread premix which can maintain the swelling of the rice bread by blocking the fermentation gas Indicates.

Rice bread premix of the present invention may be composed of the main ingredient in the rice flour complex enzyme, egg white powder, cooking oil, sugar, and an ingredient of yeast, emulsifier, salt.

The rice bread premix of the present invention is based on the weight of rice flour as the main ingredient, 0.001 to 0.05% of complex enzyme, 1 to 6% of egg white powder, 3 to 9% of cooking oil, 6 to 14% of sugar, and 1 to 3% of yeast as an ingredient, and an emulsifier. It can be comprised by adding 0.2 to 1.0% and 1 to 3% of salt.

In the above-described complex enzyme, hemicellulase: glucose oxidase, xylanase: glucose oxidase, α-amylase: glucose oxidase or xylanase: hemicellulase may be used in a weight ratio of 1: 1 to 8: 1. Can be.

In the emulsifier may be used any one or more selected from sodium stearoyl lactylate (Sodium Stearoyl Lactylate) or sorbitan monostearate (Sorbitan monostearate).

Dry yeast, an emulsifier and cooking oil which are subsidiary materials in the preparation of the rice bread premix of the present invention may be mixed during kneading.

The present invention includes a rice bread premix prepared by the above-mentioned method.

Hereinafter, the present invention will be described in more detail.

The present invention provides a pentosan or hemicellulose present in the cell wall of rice flour starch to obtain a mesh structure similar to wheat gluten to block external leakage of fermentation gas generated by yeast after kneading. ) Was used to oxidize gelation. In addition, it is essential to use wet milled rice flour in the manufacture of the most gluten-free rice bread, characterized by a dough system that can hold or block the gas, the present invention can be applied to all rice flour, including dry rice flour .

The conventional gluten-free rice bread has a problem of being small in volume and easily hardened during storage, whereas in the rice bread using the complex enzyme according to the present invention, amylopectin, which is a major component of starch, is broken down into maltose units by the complex enzyme. The effect of suppressing the rate of aging can be obtained. The present invention solved the problem of trans fats by replacing butter commonly used in the manufacture of conventional rice bread with cooking oil, reducing the amount of cooking oil to 1/2 of the conventional method to establish a health-oriented rice bread manufacturing method, appearance and texture You can also get rice bread similar to wheat bread.

Rice bread premix is designed to be distributed by vacuum packing by mixing rice powder, complex enzyme, egg white, sugar, emulsifier, etc.In the manufacture of bakery products such as rice bread, cake and cookies You can bake the bread.

<Preparation of rice bread premix>

Commercially available rice is pulverized by wet or dry to 100 to 120 mesh particle size to prepare rice flour having a water content of about 13 to 15% as a main raw material. Complex enzymes (hemicellulase: glucose oxidase, xylanase: glucose oxidase, α-amylase: glucose oxidase, xylanase: hemicellulase) are based on the weight of rice flour, which is the main raw material. 1% to 6% of egg white powder, 3% to 9% of cooking oil without trans fat, 6% to 14% of sugar are used as basic formulations, and 1% to 3% of dry yeast, and salt is used to make it soft and moist. 1-3%, emulsifier 0.2-1.0%, etc. are commercially available and used. However, the ratio of each material at this time is based on the weight of the rice flour, and put a small amount in proportion according to the type of the desired product to sufficiently mix in a stirrer to prepare a rice bread premix.

<Production example of rice bread>

After stirring for 1 minute in a slow stirring using a rice bread premix stirrer (Kichen aid K5SS), in order to shorten the fermentation time, warm water of 40 ℃ is added. .

The primary dough is placed in a container and placed in a fermenter having a temperature of 30 to 40 ° C. and a relative humidity of 75 to 80%, and then fermented for 30 to 60 minutes.

The secondary fermentation is carried out for 4 to 6 minutes in the above fermented primary.

The secondary batter is divided into pieces and placed in a baking pan and subjected to secondary fermentation for 10 to 50 minutes under conditions of a temperature of 30 to 40 ° C and a relative humidity of 80 to 95%. In the above, the secondary dough may be divided into 500 g units, preferably 300 g units, and more preferably 100 g units.

Put the second fermented product in the oven in the oven and bake for 3-10 minutes at 195 ~ 205 ℃, and then top the butter and lower the temperature to 170 ~ 1850 ℃ to make rice bread for 10 to 20 minutes.

Meanwhile, after the first dough is finished, the first fermentation and the second half dough are omitted, and the first dough is divided into the bread molds and put into the oven after the first fermentation same as the above conditions to produce the bread ( See FIG. 1).

As an example of the breadboard in the above it can be used a breadboard of 17 × 8 × 5 cm.

<Mixing speed of premix>

Rotation speed of the stirring panel (Kichen aid K5SS) used for mixing the rice bread premix is divided into low speed (150-200rpm) and high speed (650-800rpm) for 10 minutes, respectively, to make the appearance, cost and cross-section pore of the rice bread. As a result of analyzing the state, the experimental zone which was agitated at high speed compared to the low speed agitation was cost-effective and the pore of the cross section was excellent. This is better when the main material and various subsidiary materials are sufficiently stirred to obtain better quality, so that the high speed stirring and the stirring time are about 10 minutes (FIG. 2).

<Effect of each part>

The characteristics of the surface and the cross-section were shown in FIG. 3 by adding 3 to 6% each of egg white, egg yolk and egg eggs. As a result of comprehensive comparison of the size, appearance and pore formation state of the rice bread by the part of the egg, the experimental group to which 3% egg white was added as shown in Table 1 showed the best appearance, size and texture.

Table 1. Volume and tissue characteristics of rice bread by egg parts

^abc ; Same alphabet is the same level

<Emulsifier effect>

By adding 1% sorbitan monostearate (based on the weight of rice flour) in the emulsifier used in the present invention, the volume was larger in appearance than when Sodium Stearoyl Lactylate (SSL) was added. The hardness was low depending on the physical properties (Table 2). That is, by adding sorbitan monosteate rather than SSL, the pores of the final bakery are distributed evenly and the volume is increased and the crumb tissue is softened.

Table 2. Effect of Rice Bread on Emulsifiers

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1-3>

Commercially available rice is ground to 110 ± 10 mesh to obtain rice flour having a water content of 14 ± 1%.

0.0018% of complex enzyme (hemicellulase: glucose oxidase = 4: 1 weight ratio), egg white powder 1-6%, cooking oil 3-9%, dry yeast 1-3%, 6-14% of sugar, 1-3% of salt and 0.2-1.0% of an emulsifier (Sorbitan monostearate) were added and mixed in a stirrer to prepare a rice bread premix. Stir at low speed for 1 minute with a rice bread premix stirrer, add hot water at 40 ° C., stir at medium speed for 30 seconds, and stir at high speed for 10 minutes to form a primary dough, then 35 ± 5 ° C., relative humidity 77.5 ± 2.5 After fermentation in 45% fermenter for 45 minutes, and then kneaded for 2 minutes for 5 minutes, divided into 300g, put into bread molds, fermented for 30 minutes at a temperature of 35 ° C. and a relative humidity of 87.5 ± 7.5%, and then put in an oven 200 Bake for 5 minutes at ± 5 ℃, butter the top, and lower to 175 ℃ for 15 minutes to make rice bread. Or after the end of the first dough, immediately divided into 300g and put in a bread mold in the same manner as above to put in the oven after the first fermented bread was prepared.

Table 3. Composition ratio of premix (unit: weight%) and texture of rice bread

division Rice flour enzyme Egg white powder cooking oil leaven Sugar Salt Emulsifier Texture Control 100 0.018 0 3 1.5 10 2 0 NB Example 1 100 0.018 5 3 1.5 10 2 1.0 G Example 2 100 0.018 One 8 1.5 10 2 0.5 VG Example 3 100 0.018 3 6 1.5 10 2 0.25 E

* E; Excellent, VG; Very Good, G; Good, NB; Not bad

On the other hand, the present invention will be described in more detail with reference to the drawings.

2 is a photograph comparing the rice bread according to the stirring speed of the dough during the manufacture of rice bread (a) is a side view of the rice bread prepared by stirring the dough at a high speed (650rpm) (cost 4.00ml / g), (b) is a cross-sectional photograph of a rice bread prepared by stirring the dough at high speed, (c) is a side view (cost 3.55ml / g) of the rice bread prepared by stirring the dough at a low speed (200rpm), (d ) Is a cross-sectional photograph of rice bread prepared by stirring the dough at low speed.

3 is a photograph comparing rice bread using butter and rice bread using cooking oil when preparing rice bread (a) is a side view of rice bread using butter (5.3%, based on rice flour weight) (cost 3.72ml / g) (B) is a cross-sectional photograph thereof. (c) is a side photograph (cost 3.65 ml / g) of rice bread using butter (4.0%, based on rice flour weight), and (d) is a cross-sectional photograph thereof. (e) is a side photograph (expensive 4.03 ml / g) of rice bread using cooking oil (5.3%, by weight of rice flour), and (f) is a cross-sectional photograph thereof. (g) is a side photograph (cost 4.61 ml / g) of rice bread using cooking oil (4.0%, based on rice flour weight), and (h) is a cross-sectional photograph thereof.

4 is a photograph showing the rice bread according to the presence or absence of the use of the complex enzyme in the manufacture of rice bread (a) is a photograph showing the appearance of the control rice bread without using the complex enzyme (specific volume 3.59ml / g), (b ) Is a photograph showing its cross section. (c) is a photograph showing the appearance of the experimental group rice bread using a complex enzyme (hemicellulase: glucose oxidase) (specific volume 4.35 ml / g), and (d) is a photograph showing its cross section. 4 (a) to 4 (d), the experimental group rice bread prepared with the rice bread premix containing the complex enzyme of the present invention (hemicellulase: glucose oxidase) was compared to the control rice bread without the complex enzyme. And the cross section is excellent, it can be seen that the consumer can give more feeling to eat.

5 is a rice bread prepared in the rice bread premix of the present invention, the rice white bread according to the egg white addition group, egg white + complex enzyme (hemicellulase: glucose oxidase) addition group, egg white and complex enzyme-free group in the rice bread premix This is a graph showing the change of hardness according to storage period. As shown in Fig. 5, the rice bread prepared from the ingredients of the egg white and the complex enzyme-free group is increased in hardness as the storage period increases, so that the functionality of the product decreases, but the rice bread premix is added with the egg white and the complex enzyme of the present invention. It can be seen that one product can increase the shelf life of the product by preventing the decrease in sensory properties due to the increase in hardness compared to the no addition group as the storage period increases.

6 is a photograph comparing the cake prepared with the rice bread premix and the flour of the present invention (a) is a photograph showing the cake made with the rice bread premix of the present invention, (b) is a cake made with flour The picture shown. As shown in Figure 6 it can be seen that the cake prepared with the rice bread premix of the present invention is superior in appearance than the cake made with flour and may give the consumer a feeling to eat more.

As can be seen through the Figure 2 to 6 it can be seen that the product manufactured by the rice bread premix of the present invention is superior in its properties as compared to products made of conventional flour.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

The present invention does not add gluten, oxidatively gelled by a complex enzyme to block the release of fermentation gas to the outside to improve the swelling of rice bread, and by decomposing amylopectin of starch by maltose unit by starch degrading enzyme It can contribute to the improvement of technology in the confectionery field by providing a rice bread premix which can form the mesh structure and delay the aging phenomenon to obtain the bulk density and dense pores of the rice bread similar to the wheat bread.

1 is a manufacturing process of the rice bread using a rice bread premix.

2 is a photograph comparing the rice bread according to the stirring speed of the dough during the manufacture of rice bread (a) is a side view of the rice bread prepared by stirring the dough at a high speed (650rpm) (cost 4.00ml / g), (b) is a cross-sectional photograph of a rice bread prepared by stirring the dough at high speed, (c) is a side view (cost 3.55ml / g) of the rice bread prepared by stirring the dough at a low speed (200rpm), (d ) Is a cross-sectional photograph of rice bread prepared by stirring the dough at low speed.

3 is a photograph comparing rice bread using butter and rice bread using cooking oil when preparing rice bread (a) is a side view of rice bread using butter (5.3%, based on rice flour weight) (cost 3.72ml / g) (B) is a cross-sectional photograph thereof. (c) is a side photograph (cost 3.65 ml / g) of rice bread using butter (4.0%, by weight of rice flour), and (d) is a cross-sectional photograph thereof. (e) is a side photograph (expensive 4.03 ml / g) of rice bread using cooking oil (5.3%, by weight of rice flour), and (f) is a cross-sectional photograph thereof. (g) is a side photograph (cost 4.61 ml / g) of rice bread using cooking oil (4.0%, based on rice flour weight), and (h) is a cross-sectional photograph thereof.

4 is a photograph showing the rice bread according to the presence or absence of the use of the complex enzyme in the manufacture of rice bread (a) is a photograph showing the appearance of the control rice bread without using the complex enzyme (specific volume 3.59ml / g), (b ) Is a photograph showing its cross section. (c) is a photograph showing the appearance of the experimental group rice bread using a complex enzyme (hemicellulase: glucose oxidase) (specific volume 4.35 ml / g), and (d) is a photograph showing its cross section.

5 is a rice bread prepared in the rice bread premix of the present invention, the rice white bread according to the egg white addition group, egg white + complex enzyme (hemicellulose + glucose oxidase) addition group, egg white and complex enzyme-free group in the rice bread premix This is a graph showing the change of hardness according to storage period.

6 is a photograph comparing the cake prepared with the rice bread premix and the flour of the present invention (a) is a photograph showing the cake made with the rice bread premix of the present invention, (b) is a cake made with flour The picture shown.

Claims (6)

Hemicellulase: glucose oxidase, xylanase: glucose oxidase, α-amylase: glucose oxidase or xylanase: hemicellulase in rice flour Method for producing a rice bread premix, characterized in that egg white powder, cooking oil, sugar, yeast, emulsifier, salt are added and stirred to decompose the cell wall of rice starch and maintain swelling of rice bread by blocking fermentation gas. The rice bread premix according to claim 1, wherein the rice bread premix is composed of 0.001 to 0.05% of complex enzymes, 1 to 6% of egg whites, 3 to 9% of cooking oil, 6 to 14% of sugar, and 1 to 3 of yeast, based on the weight of rice flour and rice flour as main ingredients. %, 0.2 to 1.0% of emulsifier, and 1 to 3% of salt. delete The method of claim 1, wherein the emulsifier is at least one selected from sodium stearoyl lactylate or sorbitan monostearate. delete Rice bread premix prepared by the method of claim 1.

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