KR102101948B1 - Gluten-free dough conditioner containing alpha starch - Google Patents
Gluten-free dough conditioner containing alpha starch Download PDFInfo
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- KR102101948B1 KR102101948B1 KR1020180076662A KR20180076662A KR102101948B1 KR 102101948 B1 KR102101948 B1 KR 102101948B1 KR 1020180076662 A KR1020180076662 A KR 1020180076662A KR 20180076662 A KR20180076662 A KR 20180076662A KR 102101948 B1 KR102101948 B1 KR 102101948B1
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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Abstract
본 발명은 글루텐프리 반죽개량제에 관한 것으로, 글루텐을 첨가하지 않고도 반죽에 신장성을 부여할 수 있어 글루텐에 민감한 사람들에게 유용하며, 기존의 압연공정에 적용 가능하여 경제성 또한 확보 가능한 글루텐프리 반죽개량제를 제공한다.The present invention relates to a gluten-free dough improver, it is useful for people sensitive to gluten because it can impart extensibility to the dough without adding gluten, and it is applicable to the existing rolling process to provide a gluten-free dough improver to provide.
Description
본 발명은 글루텐 첨가 없이 신장성을 발현할 수 있는 반죽개량제에 관한 것이다.The present invention relates to a dough improver capable of expressing extensibility without adding gluten.
글루텐(gluten)은 보리, 밀 등의 곡류에 존재하는 불용성 단백질이다. 최근 글루텐프리 식품이 일종의 건강식품으로 각광받고 있다. 소비자들은 지나친 밀가루 음식 섭취가 건강에 악영향을 미치고, 비만을 유발한다는 이유로 글루텐프리 식품에 관심을 높이고 있다. 또한, 해외에서는 셀리악병을 포함하여 밀 알레르기와 글루텐 과민증을 가진 사람들이 약 6%로 추정되고 있다. 글루텐프리 식품은 글루텐이 포함된 음식을 섭취했을 경우 예민한 증상을 일으키는 사람들에게 도움이 된다.Gluten (gluten) is an insoluble protein present in cereals such as barley and wheat. Recently, gluten-free food has been spotlighted as a kind of healthy food. Consumers are increasing interest in gluten-free foods because excessive flour foods adversely affect health and cause obesity. In addition, it is estimated that 6% of people with wheat allergies and gluten intolerance, including celiac disease, abroad. Gluten-free foods help people who develop sensitive symptoms if they eat foods that contain gluten.
한편, 국내에서는 쌀소비가 계속해서 감소하고 있다. 이러한 소비패턴의 변화에 따라 쌀소비 촉진을 위해서는 다양한 제품 개발이 필요하다. 현재 국내의 면, 만두 혹은 피자 등의 제품들은 반죽물을 신장성을 이용하여 만든 가공식품으로서, 이는 밀가루에만 국한된 제품들로 생산하고 있다. 국내 쌀소비 촉진을 위해 기존의 압연공정 설비에서 글루텐을 사용하지 않고 글루텐프리 제품을 만드는 기술 개발의 필요성이 있다.Meanwhile, domestic consumption continues to decline. Along with this change in consumption pattern, various product development is needed to promote rice consumption. Currently, products such as noodles, dumplings, and pizzas in Korea are processed foods made from dough using extensibility, which are produced only in flour. In order to promote domestic rice consumption, there is a need to develop technology to make gluten-free products without using gluten in existing rolling process equipment.
글루텐프리 가공식품 시장이 지속적으로 성장하고 있으며 이에 따라 쌀가루를 이용한 글루텐프리 반죽기술에 대한 연구개발이 필요한 실정이다.기존의 압연공정 설비로 글루텐프리 제품을 만드는 기술을 보유한다면 국내 쌀소비를 촉진할 수 있으며, 해외 수출을 통한 소득 증대로 이어질 수 있다.The gluten-free processed food market is constantly growing, and accordingly, research and development of gluten-free dough technology using rice flour is necessary.If you have the technology to make gluten-free products with existing rolling process equipment, you will promote domestic rice consumption. It can lead to increased income through overseas exports.
본 발명은 글루텐을 사용하지 않고도 신장성을 발현할 수 있는 글루텐프리 반죽개량제를 제공하고자 한다.The present invention is to provide a gluten-free dough improver capable of expressing extensibility without using gluten.
본 발명은 기존 압연 생산 설비에 글루텐프리 반죽개량제를 적용하여 글루텐프리 가공식품을 대량생산을 가능하게 하고자 한다.The present invention is intended to enable mass production of gluten-free processed foods by applying a gluten-free dough improver to an existing rolling production facility.
본 발명은 옥테닐호박산나트륨전분, 히드록시프로필메틸셀룰로스 및 알파전분으로 구성되는 것을 특징으로 하는 글루텐프리 반죽개량제를 제공한다.The present invention provides a gluten-free dough improver characterized by consisting of sodium starch octenyl succinate, hydroxypropylmethylcellulose and alpha starch.
본 발명에 있어서, 상기 반죽 개량제는, 바람직하게 옥테닐호박산나트륨전분 40~45 중량%, 히드록시프로필메틸셀룰로오스 17~23 중량% 및 알파전분 34~39 중량%로 조성되는 것이 좋다.In the present invention, the dough improver is preferably composed of 40 to 45% by weight of sodium octenyl succinate starch, 17 to 23% by weight of hydroxypropylmethylcellulose, and 34 to 39% by weight of alpha starch.
본 발명에 있어서, 상기 알파전분은, 바람직하게 알파쌀가루, 알파고구마가루, 알파옥수수가루, 알파찰옥수수가루, 알파감자가루, 알파찰감자가루, 알파타피오카가루로 이루어진 군에서 선택되는 하나 이상으로부터 얻어진 것일 수 있다.In the present invention, the alpha starch is preferably obtained from one or more selected from the group consisting of alpha rice flour, alpha sweet potato powder, alpha corn flour, alpha corn flour, alpha potato powder, alpha potato powder, alpha tapioca powder May be
또한, 본 발명은 곡물 가루에 상기 반죽개량제를 첨가하고, 40~70 ℃의 물을 첨가한 후, 치대어 제조한 것을 특징으로 하는 반죽 조성물을 제공한다.In addition, the present invention provides a dough composition characterized in that it is prepared by adding the dough improving agent to the grain flour, and adding water at 40 to 70 ° C.
본 발명에 있어서, 상기 곡물 가루는, 바람직하게 글루텐 단백질을 함유하고 있지 않는 것이 좋다.In the present invention, it is preferable that the grain flour preferably does not contain gluten protein.
본 발명에 있어서, 상기 글루텐 단백질을 함유하고 있지 않는 곡물 가루는, 더욱 바람직하게 쌀가루 또는 메밀가루인 것이 좋다.In the present invention, the grain flour not containing the gluten protein is more preferably rice flour or buckwheat flour.
본 발명은 글루텐프리 반죽개량제를 이용하여 글루텐을 첨가하지 않고도 반죽에 신장성을 발현할 수 있다.The present invention can express extensibility in the dough without adding gluten using a gluten-free dough improver.
한편, 본 발명은 기존 압연 생산 설비에 글루텐프리 반죽개량제를 적용하여 글루텐프리 가공식품의 대량생산이 가능하다.Meanwhile, the present invention enables mass production of gluten-free processed foods by applying a gluten-free dough improver to an existing rolling production facility.
도 1은 본 발명의 글루텐프리 반죽개량제를 혼합한 분말과 대조군의 반죽 힘 stability 값을 측정한 결과이다.
도 2는 본 발명의 반죽개량제를 압연공정에 적용하여 글루텐프리 쌀면을 제조하는 과정의 예시도이다.
도 3은 본 발명의 반죽개량제를 압연공정에 적용하여 글루텐프리 메밀면을 제조하는 과정의 예시도이다.1 is a result of measuring the value of the kneading force stability of the powder and the control mixture of the gluten-free dough improver of the present invention.
Figure 2 is an exemplary view of a process for producing a gluten-free rice noodles by applying the dough improving agent of the present invention to the rolling process.
Figure 3 is an exemplary view of a process for producing a gluten-free buckwheat noodles by applying the dough improving agent of the present invention to the rolling process.
본 발명은 글루텐을 첨가하지 않고도 40~70℃의 물을 이용하여 반죽에 신장성을 부여할 수 있는 반죽개량제를 제공한다.The present invention provides a dough improver capable of imparting extensibility to dough using water at 40-70 ° C without adding gluten.
한편, 본 발명의 반죽개량제는 옥테닐호박산나트륨전분, 히드록시프로필메틸셀룰로스, 알파전분으로 구성된다.On the other hand, the dough improving agent of the present invention is composed of sodium octenyl succinate starch, hydroxypropyl methyl cellulose, and alpha starch.
옥테닐호박산나트륨전분(starch sodium octenyl succinate)은 변성전분의 일종이다. 변성전분은 여러 곡물이나 근경(root stock)에서 유래한 전분을 소량의 화학물질을 처리하여 전분의 히드록시기와 반응물질 사이의 반응에 의해 화학적으로 변형시킨 것 또는 이를 호화(gelatinization)한 것으로, 천연 전분의 단점인 열안정성이 개선된 것이다.Starch sodium octenyl succinate is a type of modified starch. Denatured starch is a starch derived from various grains or root stocks, processed with a small amount of chemicals, chemically modified by the reaction between hydroxy groups of starch and reactants, or gelatinization. The disadvantage is that the thermal stability is improved.
히드록시프로필메틸셀룰로스(hydroxypropylmethylcellulose)는 식품의 점착성 및 점도를 증가시키고 유화안정성을 증진하며 식품의 물성 및 촉감을 향상시키기 위한 식품첨가물이다. 주로 식품에 유화제, 안정제, 증점제 등으로 사용한다.Hydroxypropylmethylcellulose is a food additive to increase the adhesiveness and viscosity of food, improve the stability of emulsification, and improve the properties and texture of food. It is mainly used as an emulsifier, stabilizer, and thickener in food.
알파(α)전분은 전분을 가열호화한 상태로, 전분입자에 물을 가해 가열하면 전분립이 팽윤하여 투명도나 점도가 증가해 풀모양이 된다. 이와 같이 알파화한 전분을 호화전분 또는 알파전분이라고 한다. 본 발명에서는 곡물가루로부터 전분을 회수하여 알파화시킨 알파전분을 이용하였다. 상기 곡물가루로는, 쌀가루, 고구마가루, 옥수수가루, 찰옥수수가루, 감자가루, 찰감자가루, 타피오카가루로 이루어진 군에서 선택되는 하나 이상일 수 있다.Alpha (α) starch is a state in which starch is heated and heated, and when water is added to the starch particles and heated, the starch granules swell to increase transparency or viscosity to become a grass shape. The alpha-starch is called starch or alpha starch. In the present invention, alpha starch, which was obtained by recovering starch from grain flour, and then alphad, was used. The grain powder may be one or more selected from the group consisting of rice powder, sweet potato powder, corn flour, corn flour, potato powder, potato powder, and tapioca powder.
본 발명의 반죽개량제를 이용하면 글루텐 성분을 첨가하지 않고도 40~70℃의 물을 이용하여 높은 신장성을 발현할 수 있다. 본 발명의 반죽개량제를 혼합한 반죽에 40~70℃의 물을 첨가하면 반죽개량제의 거대분자들이 가교결합(cross-linking)이 용이해지고, 치밀한 거대 네트워크 구조를 형성하여 신장성과 결착력을 지닌 반죽물을 형성한다.When the dough improving agent of the present invention is used, high extensibility can be expressed using water at 40 to 70 ° C without adding gluten components. When 40 ~ 70 ℃ water is added to the dough mixed with the dough improver of the present invention, the macromolecules of the dough improver are easily cross-linked, and a dense macro network structure is formed to form a kneaded product having extensibility and binding power. To form.
이하, 본 발명의 내용을 하기 실시예 및 실험예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예 및 실험예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.Hereinafter, the contents of the present invention will be described in more detail through the following examples and experimental examples. However, the scope of rights of the present invention is not limited to the following examples and experimental examples, and includes modifications of technical ideas equivalent thereto.
[실시예 1: 글루텐프리 반죽개량제의 제조][Example 1: Preparation of gluten-free dough improver]
옥테닐호박산나트륨전분 43 중량%, 히드록시프로필메틸셀룰로이스 20 중량%, 알파전분 37 중량%를 혼합기에 계량하여 넣고 10분 동안 100 rpm 으로 2회 혼합하여 제조하였다.Sodium starch octenyl starch 43% by weight, hydroxypropyl methyl cellulose 20% by weight, alpha starch 37% by weight was weighed in a mixer and prepared by mixing twice at 100 rpm for 10 minutes.
[실시예 2: 실시예 1의 글루텐프리 반죽개량제를 첨가한 반죽물의 제조][Example 2: Preparation of dough with the gluten-free dough improving agent of Example 1]
쌀가루 200g에 상기에서 제조한 반죽개량제 20g을 혼합한 후, 이를 Mixolab 반죽기에 45.97g넣고, 40℃의 물을 29.02ml 투입하면서 반죽을 시작하였다. 반죽을 8분간 수행하여 글루텐프리 반죽개량제를 첨가한 반죽물을 제조하였다.After mixing 20 g of the dough improver prepared above with 200 g of rice flour, 45.97 g of this was added to a Mixolab kneader, and 29.02 ml of water at 40 ° C was added to start kneading. Dough was prepared for 8 minutes to prepare a dough with gluten-free dough improver added.
[실험예 1 : 글루텐프리 반죽개량제를 이용한 혼합분말의 단백질 안정성 검증][Experimental Example 1: Protein stability verification of mixed powder using gluten-free dough improver]
실시예 2에서 제조한 반죽물의 stability 값을 Mixolab 기기를 이용하여 분석하였다. 대조군으로는 밀가루를 사용하였다.The stability value of the dough prepared in Example 2 was analyzed using a Mixolab instrument. Wheat flour was used as a control.
상기 표 1과 같이 글루텐프리 반죽개량제를 혼합한 분말의 반죽 힘인 stability 값이 8.62로, 대조군인 밀가루와 대등하다는 것을 확인할 수 있었다. 이는 글루텐프리 혼합분말이 일반 압연공정에 적용될 수 있다는 것을 확인한 결과이다.As shown in Table 1, it was confirmed that the stability value, which is the dough strength of the powder mixed with the gluten-free dough improver, is 8.62, which is comparable to that of the control wheat flour. This is the result of confirming that the gluten-free mixed powder can be applied to the general rolling process.
한편, 상기 표 1의 결과값을 도 1에 그래프로 나타내었다. 본 발명의 반죽개량제(실시예2)가 대조군인 밀가루와 신장성이 대등하다는 것을 확인할 수 있다.Meanwhile, the results of Table 1 are graphically shown in FIG. 1. It can be seen that the dough improving agent (Example 2) of the present invention is comparable to the wheat flour as a control.
[실험예 2 : 글루텐프리 반죽개량제에 의한 반죽물 형성시 가수 온도 설정 실험][Experimental Example 2: Experiment of setting the water temperature when forming dough with a gluten-free dough improver]
쌀가루 200g에 반죽개량제 20g을 혼합한 후 이를 Mixolab 반죽기에 45.97g을 넣고, 30 ℃의 물을 29.02 ml 투입하면서 반죽을 시작하였다. 반죽을 8분간 수행한 뒤 반죽의 신장성을 측정하였다. 첨가하는 물의 온도를 달리하여 동일한 방법으로 온도별 반죽의 신장성을 측정하였다. 이를 하기 표 2에 나타내었다.After mixing 20 g of the dough improver with 200 g of rice flour, 45.97 g of the mixture was added to the Mixolab kneader, and 29.02 ml of water at 30 ° C was added to start kneading. After the dough was performed for 8 minutes, the extensibility of the dough was measured. The temperature of the dough to be added was measured by the same method by varying the temperature of the water to be added. It is shown in Table 2 below.
표 2에 의할 경우, 물의 온도가 40~70 ℃일 때 반죽의 신장성이 우수한 결과를 보였다.According to Table 2, when the temperature of the water is 40 ~ 70 ℃ showed excellent results in the extensibility of the dough.
[실험예 3 : 글루텐프리 반죽개량제에 맞는 알파전분 검증][Experimental Example 3: Validation of alpha starch suitable for gluten-free dough improver]
쌀가루 200에 반죽개량제 30g(옥테닐호박산나트륨전분 12.9g, 히드록시프로필메틸셀룰로오스 6g, 알파전분 11.1g)을 혼합한 후 이를 Mixolab 반죽기에 45.97g 넣어 신장성을 측정하였다. 이때 반죽개량제에 첨가하는 알파전분을 알파쌀가루, 알파고구마가루, 알파옥수수가루, 알파찰옥수수가루, 알파감자가루, 알파찰감자가루, 알파타피오카가루 등을 각각 첨가하고, 50 ℃의 물을 29.02ml 첨가하면서 반죽을 시작하였다. 반죽을 8분간 수행한 뒤 반죽의 신장성을 측정하여 아래 표 3에 나타내었다.After mixing 30 g of the dough improver with rice flour 200 (12.9 g of octenyl succinate starch, 6 g of hydroxypropylmethylcellulose, 11.1 g of alpha starch), this was put into a Mixolab kneader to measure extensibility. At this time, alpha starch, alpha sweet potato powder, alpha corn flour, alpha corn flour, alpha potato powder, alpha potato powder, alpha tapioca powder, etc., respectively, are added to the dough improving agent, and 50.degree. C. of water is 29.02 ml. The dough was started with addition. After performing the dough for 8 minutes, the extensibility of the dough was measured and shown in Table 3 below.
분말(g)mix
Powder (g)
(ml)Amount of water
(ml)
측정 결과Extensibility
Measurement result
상기 표 3에 따라, 알파화시킨 모든 곡류들에서 반죽의 신장성이 매우 우수함을 확인하였다. 이에 따라, 글루텐프리 반죽개량제에 다양한 알파전분이 적용될 수 있음을 확인할 수 있었다. According to Table 3 above, it was confirmed that the extensibility of the dough was very excellent in all the grains that had been alpharated. Accordingly, it was confirmed that various alpha starches can be applied to the gluten-free dough improving agent.
[실시예 3 : 글루텐프리 쌀가루를 이용한 면 제조][Example 3: Noodle production using gluten-free rice flour]
본 발명의 반죽개량제를 이용하여 압연공정에서 글루텐프리 쌀면을 제조하였다. 글루텐프리 쌀면 반죽의 재료 배합비를 하기 표 4에 나타냈다.Gluten-free rice noodles were prepared in the rolling process using the dough improving agent of the present invention. Table 4 shows the ingredients mixing ratio of the gluten-free rice noodle dough.
상기 표 4에 따라 쌀가루, 반죽개량제, 정제염을 혼합한 뒤 60 ℃의 정제수를 첨가하여 15분간 반죽하고 5회 rolling한 뒤 절출하여 쌀면을 제조하였다. 이에 따른 공정을 도 2에 나타내었다.After mixing rice flour, dough improver, and tablet salt according to Table 4, the purified water at 60 ° C was added, kneaded for 15 minutes, rolled 5 times, and then cut out to prepare rice noodles. The process according to this is shown in FIG. 2.
반죽개량제에 글루텐을 첨가하지 않고도 60 ℃의 물만으로 반죽에 신장성을 부여할 수 있었고, 압연공정에서 끊어지지 않고 유연하게 반죽시트가 형성되어 기계적 트러블 없이 글루텐프리 쌀면의 제조가 가능함을 확인하였다.It was confirmed that it was possible to impart extensibility to the dough with only water at 60 ° C. without adding gluten to the dough improving agent, and it was confirmed that it is possible to manufacture gluten-free rice noodles without mechanical trouble because the dough sheet is formed without breaking in the rolling process.
[실시예 4 : 글루텐프리 메밀가루를 이용한 면 제조][Example 4: Preparation of noodles using gluten-free buckwheat flour]
본 발명의 반죽개량제를 이용하여 압연공정에서 글루텐프리 메밀면을 제조하였다. 글루텐프리 메밀면 반죽의 재료 배합비를 하기 표 5에 나타냈다.Gluten-free buckwheat noodles were prepared in the rolling process using the dough improving agent of the present invention. Table 5 shows the ingredients in the gluten-free buckwheat noodle dough.
상기 표 5에 따라 메밀가루, 반죽개량제, 정제염을 혼합한 뒤 60 ℃의 정제수를 첨가하여 15분간 반죽하고 5회 rolling한 뒤 절출하여 메밀면을 제조하였다. 이에 따른 공정을 도 3에 나타내었다After mixing buckwheat flour, dough improver, and tablet salt according to Table 5, purified water at 60 ° C was added, kneaded for 15 minutes, rolled 5 times, and then cut to prepare buckwheat noodles. The process is shown in Figure 3
반죽개량제에 글루텐을 첨가하지 않고도 60 ℃의 물만으로 반죽에 신장성을 부여할 수 있었고, 압연공정에서 끊어지지 않고 유연하게 반죽시트가 형성되어 기계적 트러블 없이 글루텐프리 메밀면의 제조가 가능함을 확인하였다.It was confirmed that it was possible to impart extensibility to the dough with only water at 60 ° C. without adding gluten to the dough improving agent, and it was confirmed that it is possible to manufacture gluten-free buckwheat noodles without mechanical trouble because the dough sheet is formed without breaking in the rolling process. .
Claims (6)
글루텐 단백질을 함유하고 있지 않은 곡물가루에 혼합되어 40~70℃의 물의 첨가로 반죽의 신장성을 발현하는 것을 특징으로 하는 글루텐프리 반죽개량제.
Consists of sodium octenyl succinate starch, hydroxypropyl methylcellulose and alpha starch,
A gluten-free dough improver characterized by expressing the extensibility of the dough by adding water at 40 ~ 70 ℃ when mixed with grain flour that does not contain gluten protein.
상기 반죽개량제는,
옥테닐호박산나트륨전분 40~45 중량%, 히드록시프로필메틸셀룰로오스 17~23 중량% 및 알파전분 34~39 중량%로 조성되는 것을 특징으로 하는 글루텐프리 반죽개량제.
According to claim 1,
The dough improver,
Gluten-free dough improver, characterized in that it is composed of 40 to 45% by weight sodium octenyl succinate starch, 17 to 23% by weight of hydroxypropyl methyl cellulose, and 34 to 39% by weight of alpha starch.
상기 알파전분은,
알파쌀가루, 알파고구마가루, 알파옥수수가루, 알파찰옥수수가루, 알파감자가루, 알파찰감자가루, 알파타피오카가루로 이루어진 군에서 선택되는 하나 이상으로부터 얻어진 것을 특징으로 하는 글루텐프리 반죽개량제.
According to claim 1,
The alpha starch,
A gluten-free dough improver, characterized by being obtained from at least one selected from the group consisting of alpha rice flour, alpha sweet potato powder, alpha corn flour, alpha corn flour, alpha potato powder, alpha potato powder, and alpha tapioca powder.
상기 글루텐프리 반죽개량제는 옥테닐호박산나트륨전분, 히드록시프로필메틸셀룰로스 및 알파전분으로 구성되고,
상기 곡물 가루는 글루텐 단백질을 함유하고 있지 않은 것을 특징으로 하는 반죽 조성물의 제조방법.
After adding the gluten-free dough improver to the grain flour, and adding water at 40 ~ 70 ℃, prepare a kneading dough composition,
The gluten-free dough improver is composed of sodium octenyl succinate starch, hydroxypropyl methylcellulose and alpha starch,
The method of producing a dough composition, characterized in that the grain flour does not contain gluten protein.
상기 알파전분은,
알파쌀가루, 알파고구마가루, 알파옥수수가루, 알파찰옥수수가루, 알파감자가루, 알파찰감자가루, 알파타피오카가루로 이루어진 군에서 선택되는 하나 이상으로부터 얻어진 것을 특징으로 하는 반죽 조성물의 제조방법.
According to claim 4,
The alpha starch,
Alpha rice flour, alpha sweet potato flour, alpha corn flour, alpha corn flour, alpha potato powder, alpha potato powder, alpha tapioca powder, a method for producing a dough composition, characterized in that obtained from at least one selected from the group consisting of.
상기 곡물 가루는,
쌀가루 또는 메밀가루인 것을 특징으로 하는 반죽 조성물의 제조방법.According to claim 4,
The grain flour,
Method of producing a dough composition, characterized in that the rice flour or buckwheat flour.
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