KIM, YOUNG HO,김영호,KIM, AE JUNG,김애정,KIM, IN GU,김인구,SEOK, HEE SEONG,석희성,BANG, JU YOUNG,방주영,KIM, JAE KYOUNG,김재경
申请号：
KR1020110129434
公开号：
KR1012622670000B1
申请日:
2011.12.06
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of rice bread is provided to solve enteropathy or atopic symptoms due to gluten sensitivity by using rice only without adding wheat flour or gluten. CONSTITUTION: Bubbles are produced by adding 5-20 parts by weight of egg and 90-120 parts by weight of water based on 100 parts by weight of rice flour. 5-15 parts by weight of gelatinized rice flour, 1-5 parts by weight of xanthan gum, 5-15 parts by weight of sugar, 1-3 parts by weight of glucose, 1-4 parts by weight of saline, 1-5 parts by weight of isolated soy protein, 1-5 parts by weight of skimmed milk powder, and 1-5 parts by weight of yeast based on 100 parts by weight of rice flour, and 100 parts by weight of rice flour are added and mixed with the produced bubbles. 5-15 parts by weight of fat is additionally added and mixed with the mixed dough. The mixed dough in which the fat is added is put into a frame and fermented. The fermented dough is baked. In the mixing step, 1-5 parts by weight of ramie powder are additionally added. [Reference numerals] (AA) Bubble generating step； (BB) First mixing step； (CC) Second mixing step； (DD) Fermenting step； (EE) Baking step본 발명은 쌀빵 제조에 필요한 기본적인 쌀가루에 호화쌀가루, 산탄검을 첨가하고, 제조공정 중 종래의 빵 반죽의 혼합 방법을 달리하여 제조함으로써, 쌀가루 빵 반죽 특성에 맞는 반죽의 적절한 물성을 가진 점도를 찾아내어 쌀빵의 구조 형성, 점탄성과 부풀림성을 잘 이루게 할 수 있는 인자를 제공하여 쌀빵의 부피를 획기적으로 증가시켜 품질을 개선한 것이다.
