KR950009031B1 - Manufactured method of rice bread - Google Patents

Abstract

The bread is prepd. by 1) mixing glutinous rice powder and nonglutinous rice powder, 2) adding water into the rice mixt., stirring and to stand for 15˜20 hrs. and obtain the hydrate, 3) mixing the cream contg. shortening, sugar, egg etc. with potato starch, skim milk, swelling agent, stabilizing agent and emulsifier to obtain the mixt., 4) re-mixing the obtd. mixt. with the obtd. hydrate, forming, and baking at 180˜200 deg. C for 15˜20 min. to obtain the final product.

Description

Manufacturing method of bread with rice as main ingredient

1 is a manufacturing process of the rice muffins according to the present invention.

2 is a manufacturing process of the rice bread according to the present invention.

The present invention relates to a method for producing bread using rice as a main ingredient without using any flour.

Wheat flour contains a protein fraction called gliadin in the gluten, a wheat protein that causes digestive problems and diarrhea in some people. This disease is called Celiac disease, and is known to be relatively large among Asians. Therefore, efforts have been made to make bread using gluten-free grain flour for a long time, but conventional breads made of corn or rice have a rough texture, are easily broken, and are relatively small in volume, and thus cannot satisfy consumer demands.

The present invention has been invented in view of the above-described setting, by applying a conventional wheat bread manufacturing process and adding a part of the process and selectively adjusting the raw materials to have the flavor of rice, the appearance and texture of rice bread not as good as wheat ( Muffins, cakes, bread) to provide a method of manufacturing the object.

EMBODIMENT OF THE INVENTION Hereinafter, the manufacturing method of the bread which made rice the main raw material of this invention is demonstrated in detail.

In general, the manufacturing process of the conventional wheat bread (muffin) consists of a raw material mixing process and a baking process. If rice flour is used instead of flour as a conventional wheat flour (muffin) manufacturing process, as shown in Tables 1 and 2 below, bread having a very rough and bulky bread is made.

TABLE 1

[Product Property Comparison of Rice Muffins and Mil Muffins]

TABLE 2

[Product Properties According to the Mixing Ratio of Rice Muffin]

Therefore, the inventors of the present invention add a hydration process to a conventional wheat flour manufacturing process consisting of a raw material mixing process, a hydrolysis process, a mixing stirring process, a component mixing process, and a baking process, so that the structure is soft, bulky, and has an inherent aroma of rice. Invented a method of making rice bread.

The present invention is a hydration process is added compared to the conventional manufacturing process of wheat, but the final product has a unique texture and texture of rice, but the texture is as soft and bulky as wheat.

Non-glutinous or glutinous rice is used alone and mixed as a raw material, and the rice flour is hydrated at a temperature of about 60 ℃ for about 5 hours, and then stirred for about 1 minute at the stirring speed of 2nd grade, and then stirred for about 4 minutes at the stirring speed of Grade 6, Other raw materials were blended as in Example 1 of the rice muffin shown in Table 2 to investigate the mixing effect of non-glutinous and glutinous rice on the rice muffins are shown in Table 3 below.

TABLE 3

[Mixing Effect of Nonglutinous Rice and Glutinous Rice on Rice Muffin]

As can be clearly seen in Table 3, when the rice muffins are manufactured by non-rice alone, the tissue of the final product tends to be easily broken, and when the glutinous rice is prepared by itself, the final product is shrunk immediately after baking. There is a tendency to deform.

And the raw material was mix | blended like the compounding example 1 shown in Table 2, and the effect of the hydration temperature and agitation on the volume of a salmon pin in a hydration process was shown in Table 4, and was shown.

TABLE 4

[Effect of Hydration Temperature and Stirring on the Volume of Rice Muffin during Hydration]

It can be seen from Table 4 that the stirring speed is much higher than that of the wheat flour in the mixing and stirring process, resulting in a whipping effect resulting in an increase in the volume of the final product. In addition, the hydration process is a unique process that does not exist in the manufacturing process of wheat bread, and the water is allowed to stand for a long time to infiltrate moisture evenly inside the rice particles, and the surface drying phenomenon occurs when hydrating at a relatively high temperature of about 60 ° C. There is a risk of appearance and there is a risk of rot if prolonged hydration at room temperature. Therefore, it is safe to carry out for a long time at a temperature of about 15 ° C, which is a relatively low temperature.

Next, the effects of the emulsifier (Sfan 60) and the stabilizer (Methyl Cellulose), which is a subsidiary material, on rice muffins were investigated and shown in Table 5.

TABLE 5

[Effect of Emulsifier (Sfan 60) and Stabilizer (Methyl Cellulose) on Rice Muffin]

* In Table 5, MC is a stabilizer.

Table 5 shows that the stabilizer methylcellulose and the emulsifier Stan 60 were added at a level of 0.1 to 0.3%, respectively, so that the pores of the final product were small and uniformly distributed, thereby increasing the volume and softening the tissue.

In addition, when the mixture of sugar and shortening is stirred at a higher stirring speed than in the case of wheat bread, air particles are formed in the mixture to increase the volume of the final product.

Rice muffins can be added to fruit, vegetables, nuts, etc. to add a unique flavor and can be scaled. In addition, in order to maintain the cake shape, the amount of raw material is slightly higher than that of the raw material, and the muffins are made to a suitable size to decorate by applying cream, fresh cream, fruit, etc. on the surface of the rice cake.

The mixing effect of non-glutinous and glutinous rice on the rice cake is shown in Table 6 below.

TABLE 6

[Mixing Effect of Nonglutinous and Glutinous Rice on Rice Cake]

Experimental conditions: same as the example of the rice cake described later

Rice bread does not use flour at all and non-glutinous rice flour is used mainly. Therefore, when kneading, the viscosity is low so that it is not elastic dough, so it is necessary to mix it using a mixer (mixer). . To improve the volume of rice bread, glutinous rice flour was mixed with non-glutinous rice flour as raw materials, and the effect of hydrolyzate in the raw materials on the organization of rice bread was investigated and shown in Table 7.

TABLE 7

[Mixing Effect of Nonglutinous and Glutinous Rice on Rice Cake]

* Experimental conditions: same as the embodiment of the rice bread to be described later

From Table 7, it can be seen that when the amount of water is considerably high at the level of 40 to 60%, it is greatly expanded during the baking process. In addition, starch was used to increase the elasticity in the final product and stabilized methyl cellulose and emulsifier Stan 60 at 0.1 to 0.5%, respectively.

Next, the manufacturing method of the rice bread of this invention as an Example is demonstrated in detail.

Example 1 Preparation of Rice Muffins

Rice muffins were prepared by the manufacturing process shown in FIG.

That is, non-glutinous rice and glutinous rice flour are mixed in a ratio (weight ratio) of 3: 1 or 1: 1 or 1: 3 respectively, and water is added to 85% of the total weight of the rice, and the stirring speed 1 using a stirrer (Kitchen Aid K5SS) 1 After mixing for about 1 minute at agitation speed of 6 minutes and stirring for 4 minutes and then close the lid to prevent evaporation of water and leave it at a temperature of about 15 ℃ for about 15 to 20 hours to hydrate the rice particles to form a hydrate.

Meanwhile, sugar and shortening were mixed at a ratio of 10: 8 (weight ratio), stirred for 1 minute at a stirring speed of 6, and then eggs were added to about 1/3 of the weight of the mixture, followed by stirring at a stirring speed of 6 for 30 seconds. Collect the mixture and stir again at agitation speed 6 for 30 seconds. To this stirred mixture, a swelling agent, skim milk powder, potato starch, stabilizer and emulsifier were added and mixed with 5.8%, 8.1%, 23.3%, 1.16% and 1.16% of the weight of the rice, respectively. Make and then mold. Then, the molded product is put in a muffin pan and baked at a temperature of about 200 ° C. for about 15 to 20 minutes to make a final product, a rice muffin.

The following example 1 shows an example of the mixing ratio of rice muffins, and if necessary, dry ingredients such as walnuts or vegetables such as carrots and pumpkins may be added as ingredients, and an example of the mixing ratio of "pumpkin and walnut rice muffins" containing vegetables is shown. It showed as Example 2.

Example 1 (mixing ratio of rice muffins)

Example 2 (mixing ratio of pumpkin and walnut rice muffins)

Example 2 (Production of Rice Cakes)

After molding the rice dough prepared in the same manner as in Example 1 and put in a suitable size pan (about 20 cm in diameter), baked for 15 to 20 minutes and cooled under the same conditions as in Example 1 (temperature of about 200 ℃) Make a rice cake by applying the surface with cream, cream, fruit, or dried fruit.

Example 3 shows an example of the rice cake compounding ratio.

Example 3 (mixing ratio of rice cake)

Example 3 (Production of Rice Bread)

Rice bread was manufactured by the manufacturing process shown in FIG.

That is, first, dry yeast is dissolved in sugar water at about 40 ° C. and incubated for about 10 minutes to activate the yeast, and separately, non-glutinous flour, sugar, stabilizer, and emulsifier are mixed for about 2 minutes using a stirrer (Kitchen Aid K5SS). The activated yeast solution, water and cooking oil are added to the mixture and mixed for about 5 minutes at a stirring speed of 6 to knead firstly. The dough is placed in an incubator with a temperature of about 30 ° C. and a relative humidity of about 95%, and fermented for about 30 minutes (first fermentation). After the fermentation is finished, the mixture is mixed again for 5 minutes at a stirring speed of 6 to make the second dough. do. After the 2nd dough, divide into suitable size (about 300g), put it into the pan, put it into the pan for 30 minutes at a temperature of 30 ℃ and a relative speed of about 95%, and then ferment it for about 50 minutes. Make bread.

Example 4 shows an example of the rice bread mixing ratio.

As described above, the rice bread produced by the manufacturing method of the present invention has the unique flavor of rice, and has the advantages of being bulky and not only good in appearance but also soft in tissue.

Claims (5)

The dry ingredients of non-glutinous rice flour and glutinous rice flour are used as the main ingredients. After mixing them, add enough water and stir to hydrate them to let water infiltrate the tissues of rice flour for 15 to 20 hours, and separately shortening and sugar, Make a mixture by adding potato starch, dry milk, swelling agent, stabilizer, emulsifier to the cream made of eggs, etc., and then form the mixture by mixing and stirring the hydrate and make the rice dough, and put the molding in the oven. A method for producing bread (rice muffins) using rice as a main ingredient, which is baked at a temperature of 200 ° C. for 15 to 20 minutes. The method of manufacturing a bread (rice muffin) using rice as a main raw material according to claim 1, wherein only non-glutinous rice flour is used as a main raw material or non-glutinous rice and glutinous rice powder are mixed in a weight ratio of 9: 1 to 1: 3. . 2. The method of producing rice (rice muffins) based on rice according to claim 1, wherein the stabilizer is 0.1 to 0.3% by weight of methyl cellulose and the emulsifier is Span 60 (HLB 4.7) to 0.1 to 0.3% by weight. . The dry ingredients of non-glutinous rice flour and glutinous rice flour are used as the main ingredients. After mixing them, add enough water and stir to hydrate them to let water penetrate into the tissue of rice flour for 15 to 20 hours. Potato starch, dry milk, swelling agent, stabilizer, emulsifier are added to the cream made of eggs, etc., to make a mixture, and the mixture is mixed with the above hydrate to form rice dough, and the molding is put in an oven at 180 ° C. to A method of manufacturing bread (rice cake) using rice as a main ingredient, which is baked at 200 ° C. for 15 to 20 minutes, cooled, and then coated with a cream, cream, fruit, dried fruit, and the like. First, dry yeast is dissolved in sugar water and cultured to activate yeast to make an activator. Separately, a mixture of rice flour, starch, sugar, salt, stabilizer and emulsifier is prepared, and then the mixture, water and cooking oil are added to the activator. Mix the mixture by stirring to make the first dough, put the first dough in the incubator at a temperature of 30 ℃, relative humidity 95% atmosphere for 30 minutes first fermentation, and then knead the second time divided into 300g size, 30 The main raw material is rice, characterized in that it is placed in a pan at a temperature of 95 ° C. and a relative humidity of 95% and the fermentation amount is 40% or more, and then put in an oven and baked at a temperature of 180 ° C. to 200 ° C. for 20 to 40 minutes. Method of making bread (rice bread).