Tangzhong comprising powdered rice, bread dough comprising same and bread manufactured using same

Abstract

The present invention relates to tangzhong comprising powdered rice, bread dough comprising same and bread manufactured using same. In the present invention, since tangzhong is prepared using powdered rice, glutinous rice flour and water, tangzhong having a texture softer, moister and chewier than that of tangzhong using wheat flour can be prepared. In addition, if bread dough is prepared using the tangzhong of the present invention, bread dough exhibiting high moisture retention and a slow staling rate can be prepared, and bread containing a high amount of rice, having a high density, exhibiting a moist and chewy texture and having a slow staling rate can be manufactured using the bread dough.

Description

Tangzhong containing powdered rice, bread dough containing the same, and bread made using the same

[0001] The present invention relates to a tangzhong containing powdered rice, a bread dough containing the same, and bread manufactured using the same, and more particularly, to a tangzhong manufactured by mixing powdered rice and glutinous rice flour with water, a bread dough containing the same, and bread manufactured using the same.

[0002] Bread is a product made by mixing basic ingredients such as flour, yeast, water, and salt in a kneader to develop gluten, then expanding it through yeast fermentation and baking it using a pan. Depending on the type, there are differences in the shape of the dough, fermentation, baking, etc., and Tangzhong is a gel-like mixture made by heating flour and water, added to bread dough to enhance the flavor and texture of the bread and delay aging.

[0003] When making bread using tangzhong, more moisture can be included in the bread dough, making the bread more moist, the texture of the bread softer and fluffier, and bread made with tangzhong can have a longer shelf life than regular bread, so it has been used in making various breads such as red bean bread, soboro bread, and milk bread, and has been used in making even more types of bread recently.

[0004] In this regard, Korean Patent Publication No. 10-2535786 relates to a non-greasy handmade croquette and a method for manufacturing the same, and discloses a handmade croquette and a method for manufacturing the same, which provides a moist and chewy texture by manufacturing the croquette using a tangzhong manufactured to be thinner by adjusting the weight ratio of flour and water, and which maintains softness and moisture for a long time because oil is not easily absorbed into the bread after frying.

[0005] In addition, Korean Patent Publication No. 10-2202151 relates to a method for manufacturing bread, and discloses a method for controlling the rough texture of organic wheat flour by utilizing only the advantages of tangzhong dough made by cooking wheat flour and kneading it, poolish dough using the poolish method, jungzhong dough, and sourdough dough using raisin starter.

[0006] However, tangzhong made with wheat flour is overly reliant on gluten properties, resulting in a monotonous, chewy texture and limited ability to achieve a variety of textures. Furthermore, the gluten network gradually hardens over time, easily losing moisture in the dough, which can lead to rapid hardening of the product. Furthermore, the structure is particularly susceptible to damage during freezing and thawing, leading to a deterioration in both appearance and texture after thawing, with a high probability of quality degradation such as crumbling or mushy appearance. This instability of physical properties can be a major factor in reducing the palatability and marketability of the product during long-term storage and distribution.

[0007] Accordingly, the inventors of the present invention have discovered that it is possible to manufacture a tangzhong without wheat flour using powdered rice, and to manufacture bread having a moist and chewy texture, high moisture retention capacity, and a slow aging rate using the tangzhong, thereby completing the present invention.

[0008] The purpose of the present invention is to provide a tangzhong that can improve the flavor, texture and internal appearance of bread.

[0009] Another object of the present invention is to provide a bread dough including the above-mentioned Tangzhong.

[0010] Another object of the present invention is to provide bread manufactured using the above bread dough.

[0011] To achieve the above purpose, the present invention provides a tangzhong comprising a gelatinous substance obtained by mixing and heating powdered rice, glutinous rice flour, and water.

[0012] In the tangzhong of the present invention, the content of the glutinous rice powder may be 17 to 33 parts by weight per 100 parts by weight of the powdered rice.

[0013] In the tangzhong of the present invention, the content of the water may be 400 to 500 parts by weight per 100 parts by weight of the powdered rice.

[0014] In the tangzhong of the present invention, the weight ratio of the glutinous rice flour and powdered rice may be 1:1.5 to 1:8.

[0015]

[0016] The present invention also provides a bread dough comprising wheat flour, rice flour, yeast and tangzhong, wherein the tangzhong comprises a gelatinous substance obtained by mixing and heating rice flour, glutinous rice flour and water.

[0017] In the bread dough of the present invention, the content of the tangzhong may be 24 to 42 parts by weight based on 100 parts by weight.

[0018] In the bread dough of the present invention, the content of the powdered rice may be 4 to 18 parts by weight per 100 parts by weight of wheat flour.

[0019] In the bread dough of the present invention, the bread dough may further include one or more ingredients selected from the group consisting of sugar, salt, butter, powdered milk, shortening, a improver, and fermented sugar.

[0020]

[0021] In addition, the present invention provides bread manufactured using the bread dough.

[0022] In the present invention, the bread may be at least one selected from the group consisting of sliced ​​bread, bagel, brioche, pastry, donut, yeast donut, Mont Blanc, butter roll, pizza crust, and cheese stick.

[0023]

[0024] The present invention also provides a method for producing tangzhong, comprising the steps of (i) preparing a mixture by adding rice powder and glutinous rice powder to water; and (ii) heating the mixture to prepare a gelatinous dough.

[0025] The manufacturing method of the present invention may further include a step of aging the manufactured tangzhong.

[0026] In the manufacturing method of the present invention, the heating temperature in step (ii) may be 50 to 100°C.

[0027] In the manufacturing method of the present invention, the heating in step (ii) is performed while stirring the mixture, and the stirring can be performed at 100 to 800 rpm.

[0028] In the manufacturing method of the present invention, the stirring can be performed for 30 to 40 minutes.

[0029] In the manufacturing method of the present invention, the maturation of the tangzhong can be performed at -5 to 15°C for 20 to 120 hours.

[0030] In the present invention, by manufacturing tangzhong using powdered rice, glutinous rice flour, and water, it is possible to manufacture tangzhong having a soft, moist, and chewy texture compared to tangzhong using wheat flour. In addition, when manufacturing bread dough using the tangzhong of the present invention, it is possible to manufacture bread dough exhibiting high moisture retention capacity and a slow aging rate, and using the bread dough, it is possible to manufacture bread having a high rice content and density, a moist and chewy texture, and a slow aging rate.

[0031] Figure 1 shows a photograph of a tangzhong manufactured according to one embodiment of the present invention.

[0032] Figure 2a shows a photograph of the dough of a rice bagel manufactured according to one embodiment of the present invention.

[0033] FIG. 2b shows a photograph of a rice bagel manufactured according to one embodiment of the present invention.

[0034] Figure 3a shows a photograph of the dough of an olive bagel manufactured according to one embodiment of the present invention.

[0035] Figure 3b shows a photograph of an olive bagel manufactured according to one embodiment of the present invention.

[0036] Hereinafter, specific implementations of the present invention will be described in more detail. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one skilled in the art to which the present invention pertains. In general, the nomenclature used herein is well known and commonly used in the art.

[0037]

[0038] The present invention relates to a tangzhong containing powdered rice. In the present invention, by manufacturing the tangzhong using powdered rice, glutinous rice flour, and water, it is possible to manufacture a tangzhong having a softer, moister, and chewier texture than a tangzhong using wheat flour. The tangzhong manufactured in the present invention may be tentatively referred to as 'rice tangzhong (K-Rice Paste)'.

[0039] The tangzhong of the present invention may include powdered rice, glutinous rice flour, and water, and specifically, the tangzhong of the present invention may include a gelatinized product obtained by mixing and heating powdered rice, glutinous rice flour, and water.

[0040] In the present invention, unlike the general tangzhong made by mixing water and wheat flour, the tangzhong is made by applying powdered rice and glutinous rice flour, and bread is made using the tangzhong, thereby making it possible to make bread having a texture that breaks easily and moist properties.

[0041] In the present invention, 'powdered rice' refers to a new variety (Baromi 2) developed under the supervision of the Ministry of Agriculture, Food and Rural Affairs to increase the domestic food self-sufficiency rate and promote mutual prosperity among farmers. Unlike regular rice, it refers to a variety that has a starch structure similar to wheat and is used in various foods.

[0042] The above-mentioned powdered rice and glutinous rice flour have the advantage of being able to produce semi-finished and finished products with low hardness and a soft texture due to their high amylopectin content compared to wheat flour. However, powdered rice generally does not contain gluten and is therefore not suitable for use in bread making.

[0043] However, when powdered rice is used in bread making by using the gelatinization phenomenon, the starch expands through heating during the gelatinization process, becomes viscous like a gel, increases moisture retention capacity, and stabilizes the texture, thereby improving the stability of the dough structure even when powdered rice is added during dough making.

[0044] Therefore, by using the tangzhong of the present invention, the amount of rice input can be increased, resulting in an excellent texture, and at the same time, the moisture retention capacity of the dough can be increased, thereby preventing aging.

[0045] The present invention uses glutinous rice flour mixed with the aforementioned powdered rice as a tangzhong raw material. When powdered rice alone is used to make tangzhong, the viscosity (water retention capacity) is insufficient, resulting in a sticky phenomenon during the production of the semi-finished product and a spreading phenomenon in the appearance of the finished product. However, this problem can be solved by mixing glutinous rice flour with the powdered rice. However, if the content of glutinous rice flour is too high, the viscosity becomes too high, reducing workability and elasticity, which can lower stability.

[0046] In this respect, the weight ratio of glutinous rice flour and powdered rice included in the tangzhong of the present invention may be 1:1.5 to 1:8, preferably 1:2 to 1:6, and more preferably 1:3 to 1:5. Within the above range, a tangzhong exhibiting appropriate viscosity and elasticity and suitable for dough production can be produced, and using the tangzhong, bread exhibiting excellent appearance, flavor, and texture can be produced.

[0047] In one embodiment of the present invention, the properties of tangzhong were compared by adjusting the weight ratio of glutinous rice flour and powdered rice, and it was confirmed that when glutinous rice flour and powdered rice are mixed at a specific weight ratio, the tangzhong produced exhibits appropriate viscosity and elasticity, and when added to dough and mixed, a dough having appropriate levels of viscosity and elasticity can be produced, and bread produced using the dough has excellent appearance, flavor, and texture due to an appropriate combination of glutinous rice flour and powdered rice.

[0048] In the tangzhong of the present invention, the glutinous rice flour may be included in an amount of 17 to 33 parts by weight, preferably 20 to 30 parts by weight, and more preferably 23 to 27 parts by weight, based on 100 parts by weight of the powdered rice, and the water may be included in an amount of 400 to 500 parts by weight, preferably 420 to 460 parts by weight, and more preferably 430 to 445 parts by weight, based on 100 parts by weight of the powdered rice.

[0049] When the content of glutinous rice flour and water included in the tangzhong is within the above range, the tangzhong can exhibit excellent moisture retention capacity.

[0050] Meanwhile, the water used in manufacturing the tangzhong of the present invention may be purified water.

[0051]

[0052] The tangzhong of the present invention can be manufactured by mixing and heating the above-mentioned powdered rice, glutinous rice powder, and water.

[0053] Specifically, the tangzhong of the present invention is manufactured by performing the steps of: adding powdered rice and glutinous rice flour to water to prepare a mixture; and heating the mixture to prepare a gelatinous dough.

[0054] First, a step of forming a mixture by adding powdered rice and glutinous rice flour to water, and then reducing the pressure to -900 to -500 mba, preferably -800 to -600 mba, to form a vacuum state can be performed.

[0055] Next, a step of heating the mixture to 50 to 100°C, preferably 60 to 95°C, more preferably 70 to 90°C to prepare a luxurious dough is performed, and after reaching the target temperature, heating at the target temperature can be maintained for 100 to 500 seconds, preferably 200 to 400 seconds, more preferably 250 to 350 seconds.

[0056] The above heating can be performed while stirring the mixture, and specifically, stirring can be performed at 100 to 800 rpm, preferably 200 to 400 rpm, for 30 to 40 minutes, preferably 10 to 20 minutes.

[0057] After heating, a step of maturing the manufactured luxury dough at a low temperature can be performed, and specifically, the luxury dough can be matured by storing it at -5 to 15°C, preferably 0 to 10°C, for 20 to 120 hours, preferably 40 to 100 hours.

[0058] It is recommended that the tangzhong prepared in this way be used within 7 days from the date of manufacture.

[0059]

[0060] The present invention also provides a bread dough containing the tangzhong and bread made using the same. Using the tangzhong of the present invention, bread can be made that has a moist yet chewy texture, excellent flavor, and a slow aging rate.

[0061] In particular, by using the tangzhong of the present invention, it is possible to produce bread that has a subtle rice flavor, a moist and chewy texture that can be maintained for a long time, and has a high moisture retention capacity, resulting in a slow aging process. In the present invention, the bread may be at least one selected from the group consisting of sliced ​​bread, bagels, brioche, sweet bread, twisters, yeast donuts, Mont Blanc, butter rolls, pizza crusts, and cheese sticks, and preferably, it may be a bagel.

[0062] In particular, bagels are characterized by a dense inner layer and a chewy outer layer, and their unique inner layer and texture are achieved through a process of boiling in hot water. However, by using the tangzhong of the present invention, a bagel having a dense inner layer and a chewy but not tough outer layer can be produced without a boiling process.

[0063] Products commonly sold and referred to as rice bagels are manufactured using a premix containing food additives such as gluten, which may result in a decrease in the original rice flavor. On the other hand, the present invention utilizes a tangzhong containing powdered rice and glutinous rice flour, thereby producing a bagel having a subtle rice flavor without food additives, while also exhibiting an excellent texture and slowing down the aging process.

[0064] Specifically, in the present invention, bread can be made by mixing water with dough ingredients including wheat flour, powdered rice, yeast, and tangzhong, and baking the dough. In addition, the bread dough may further include one or more ingredients selected from the group consisting of sugar, salt, butter, powdered milk, shortening, a improver, and fermented sugar.

[0065] In a preferred embodiment of the present invention, the bread dough may be a bagel dough, and the wheat flour used in the bread dough of the present invention may be at least one type of bread flour such as strong flour, all-purpose flour, whole wheat flour, rye flour, and whole-wheat flour. Preferably, the bread dough for making fermented bread may include strong flour.

[0066] In the present invention, the amount of powdered rice may be 4 to 18 parts by weight, preferably 6 to 16 parts by weight, and more preferably 8 to 14 parts by weight, relative to 100 parts by weight of wheat flour used in the dough. When the amount of powdered rice included in the dough is within the above range, bread having a subtle rice flavor can be produced.

[0067] In the bread dough of the present invention, the tangzhong may be included in an amount of 24 to 42 parts by weight, preferably 27 to 39 parts by weight, and more preferably 30 to 36 parts by weight, per 100 parts by weight of wheat flour. If the content of tangzhong is high, mixing stability may be reduced, the time may be delayed during the fermentation and firing processes, and the puffing phenomenon may be reduced due to the large amount of moisture. If the proportion of tangzhong is low, moisture retention capacity may be low, aging may proceed quickly, the texture may deteriorate, and the flavor of the rice may be reduced.

[0068] In one embodiment of the present invention, as a result of comparing the properties of bread manufactured by controlling the content of tangzhong, it was confirmed that when tangzhong is included in a specific content, there is no stickiness during mixing of raw materials and dividing of dough, and the manufactured bread exhibits an appetizing appearance, a chewy and moist texture, and a subtle rice flavor.

[0069] Meanwhile, the yeast is an ingredient that helps fermentation and provides volume to bread, and may be included in an amount of 0.5 to 5 parts by weight, preferably 1 to 3 parts by weight, per 100 parts by weight of wheat flour, taking into account the flavor and fermentability of the bread.

[0070] In addition, the sugar is an added ingredient that breaks down starch in the bread dough to enable fermentation to proceed, and may be included in an amount of 4 to 9 parts by weight, preferably 5 to 8 parts by weight, per 100 parts by weight of wheat flour.

[0071] The salt not only imparts flavor to bread, but also strengthens the gluten structure, increasing the bread's volume and controlling the fermentation rate. The salt may be included in an amount of 0.5 to 5 parts by weight, preferably 1 to 3 parts by weight, per 100 parts by weight of wheat flour.

[0072] In addition, the powdered milk is an ingredient that adds flavor to the bread and helps maintain moisture and browning of the dough, and may be included in an amount of 0.5 to 5 parts by weight, preferably 1 to 3 parts by weight, per 100 parts by weight of wheat flour.

[0073] Meanwhile, the above-mentioned improver is a component that plays a role in improving the volume and texture of bread by increasing the elasticity and gas retention capacity of the dough, and may be included in an amount of 0.1 to 3 parts by weight, preferably 0.5 to 1.5 parts by weight, per 100 parts by weight of wheat flour.

[0074] This is an ingredient that provides softness and a crispy texture to the shortening dough. The shortening may be included in an amount of 5 to 13 parts by weight, preferably 7 to 11 parts by weight, per 100 parts by weight of wheat flour.

[0075] The above fermentation sugar is a component that acts as a nutrient source for yeast, promotes fermentation, and improves the flavor and browning of bread. It may be included in an amount of 0.5 to 5 parts by weight, preferably 1 to 3 parts by weight, per 100 parts by weight of wheat flour.

[0076] In a preferred embodiment of the present invention, the bread dough may be bagel dough, and the bread dough may further contain additives for various flavors, such as olives, dried fruits, chocolate, and nuts. The additives may be contained in an amount that does not impair the fermentation and texture of the bread, for example, 20 parts by weight or less per 100 parts by weight of wheat flour.

[0077] The above raw materials can be mixed with water to make bread dough, and at this time, the water can be included in an amount of 28 to 48 parts by weight, preferably 30 to 45 parts by weight, per 100 parts by weight of wheat flour.

[0078] The center temperature of the bread dough of the present invention may be 13 to 21°C, preferably 15 to 18°C, and the dough temperature may be 16 to 24°C, preferably 18 to 22°C.

[0079] In the present invention, the bread dough can be prepared by mixing the above bread dough ingredients, dividing and shaping the dough, and then rapidly freezing and storing it. The rapid freezing temperature can be -40 to -30°C, preferably -37 to -33°C, the core temperature of the dough after freezing can be -12 to -4°C, preferably -10 to -6°C, and the storage temperature can be -22 to -14°C, preferably -20 to -16°C.

[0080] Bread can be made by thawing and firing the dough. Before firing, the dough may undergo shaping, panning, and fermentation.

[0081]

[0082] Example

[0083]

[0084] The present invention is described in more detail through the following examples. However, these examples are provided to illustrate some experimental methods and configurations for the purpose of illustratively explaining the present invention, and the scope of the present invention is not limited to these examples.

[0085]

[0086] Manufacturing Example 1: Manufacturing of Tangzhong containing powdered rice and glutinous rice flour

[0087]

[0088] Tangzhong was prepared by mixing 25 parts by weight of glutinous rice flour and 437.5 parts by weight of purified water with 100 parts by weight of glutinous rice powder.

[0089] First, a mixture was prepared by adding powdered rice and glutinous rice powder to purified water in the above amounts in a stirrer, and the pressure was reduced to -700 mbar.

[0090] After that, the mixture was heated for 15 minutes while stirring at a speed of 300 rpm until the temperature reached 80°C, and the heating was maintained at 80°C for 300 seconds to prepare a tangzhong.

[0091] After packaging the manufactured Tangzhong, it was stored in a refrigerated warehouse at 0 to 10℃ for 72 hours to mature the Tangzhong.

[0092] A photograph of the above-mentioned manufactured Tangzhong is shown in Fig. 1.

[0093]

[0094] Manufacturing Example 2: Manufacturing rice bagels using tangzhong

[0095]

[0096] Rice bagels were prepared using the tangzhong of Manufacturing Example 1 above. The raw materials were weighed and mixed in the weight ratios shown in Table 1 below to prepare bread dough. The raw materials were weighed while adjusting the center temperature of the dough to approximately 15 to 18°C.

[0097]

[0098] Ingredient weight ratio: Strong wheat flour 90.00, Strong rice powder 10.00, Refined salt 1.80, Low-sugar frozen dough yeast 1.80, White sugar 6.00, Skimmed milk powder 2.00, Bread improver 1.00, Shortening 8.00, Tangzhong of Manufacturing Example 1 30.00, Rice fermentation sugar 2.00, Refined water 38.50

[0099]

[0100] The bread dough was mixed at 20.0±1.5℃, divided into approximately 132g portions, and molded to have a length, width, and thickness of approximately 75mm, 75mm, and 45mm, respectively. The molded dough was rapidly frozen at -35℃ for 30 minutes until the center temperature reached -8±2℃, and then metal was detected, packaged, and stored in a freezer at -18℃ or lower. A photograph of the manufactured dough is shown in Fig. 2a.

[0101] To manufacture bagels from frozen dough, the dough was thawed to a core temperature of 8°C, fermented for 30 to 40 minutes at 20°C and 75% humidity, and then baked in an oven with the top at 220°C and the bottom at 180°C for approximately 10 minutes. A photo of the finished rice bagel product is shown in Fig. 2b.

[0102] The manufactured rice bagels exhibited a subtle rice flavor and sweetness, and a moist, chewy, yet easily breakable texture, thereby confirming that the tangzhong of the present invention can be used to manufacture bread exhibiting excellent palatability in both flavor and texture.

[0103]

[0104] Manufacturing Example 3: Manufacturing of Olive Bagels Using Tangzhong

[0105]

[0106] Olive bagels were prepared using the tangzhong of Manufacturing Example 1. The raw materials were weighed and mixed in the weight ratios shown in Table 2 below to prepare bread dough. The raw materials were weighed while maintaining a central temperature of approximately 15 to 18°C, and the olives were dehydrated and refrigerated for 48 hours prior to mixing.

[0107]

[0108] Ingredient weight ratio: Strong wheat flour 90.00, Strong rice powder 10.00, Refined salt 1.80, Low-sugar frozen dough yeast 1.80, White sugar 6.00, Skimmed milk powder 2.00, Bread improver 1.00, Shortening 8.00, Tangzhong of Manufacturing Example 1 30.00, Rice fermentation sugar 2.00, Refined water 30.77, Sliced ​​black olives 16.00

[0109]

[0110] The bread dough was mixed at 20.0±1.5℃, divided into approximately 132g portions, and molded to have a length, width, and thickness of approximately 75mm, 75mm, and 45mm, respectively. The molded dough was rapidly frozen at -35℃ for 30 minutes until the center temperature reached -8±2℃, and then metal was detected, packaged, and stored in a freezer at -18℃ or lower. A photograph of the manufactured dough is shown in Fig. 3a.

[0111] To manufacture bagels from frozen dough, the dough was thawed to a core temperature of 8°C, fermented for 30 to 40 minutes at 20°C and 75% humidity, and then baked in an oven with the top at 220°C and the bottom at 180°C for approximately 10 minutes. A photo of the finished rice bagel product is shown in Fig. 3b.

[0112] The manufactured olive bagel exhibited a subtle rice flavor and sweetness, similar to the rice bagel of Manufacturing Example 2, and had a moist, chewy, yet easily breakable texture, confirming that it is possible to manufacture bread exhibiting excellent palatability in terms of both flavor and texture.

[0113]

[0114] Experimental Example 1: Comparison of bread properties according to the ratio of rice flour and glutinous rice flour.

[0115]

[0116] Tangzhong was manufactured using the same method as in Manufacturing Example 1, but the weight ratios of powdered rice and glutinous rice flour were changed to 5:0, 4:1, and 3:2 to manufacture the Tangzhong, and three bagels were manufactured using the Tangzhong manufactured above using the same method as in Manufacturing Example 2.

[0117] When using tangzhong manufactured with a weight ratio of 4:1 of powdered rice and glutinous rice flour, the tangzhong was not too thin or runny and showed viscosity and elasticity suitable for adding to dough, and the bagel manufactured using the tangzhong had a unique, subtle sweetness due to the appropriate gelatinization of powdered rice and glutinous rice flour, and showed a moist, chewy, and easily breakable texture, so that it was possible to manufacture a bagel excellent in all aspects of appearance, interior, and texture.

[0118] On the other hand, when using tangzhong without glutinous rice flour, the tangzhong had a high moisture content and low elasticity, resulting in insufficient structural stability when adding dough. In addition, as the heating time increased, the particle structure expanded and was destroyed, resulting in a chewier texture. In addition, the bagels manufactured using the tangzhong showed a spreadable shape and, rather, a too soft texture that was far from the desired texture.

[0119] Meanwhile, when using tangzhong manufactured with a weight ratio of 3:2 of powdered rice and glutinous rice flour, the heating time was short, but gelatinization stability was low, and the manufactured dough quickly hardened and stale when refrigerated. As a result, the manufactured bagels had reduced external volume and a texture that was clumpy or sticky on the inside.

[0120] Through this, it was confirmed that bread exhibiting excellent appearance, internal structure, and texture can be manufactured by adjusting the weight ratio of rice powder and glutinous rice powder included in the tangzhong.

[0121]

[0122] Experimental Example 2: Comparison of bread properties according to the ratio of tangzhong added.

[0123]

[0124] Rice bagels were manufactured using the same method as in Manufacturing Example 2, but the weight ratio of the tangzhong was adjusted to 10 and 50 to manufacture two rice bagels, and their properties were compared with those of the rice bagels manufactured in Manufacturing Example 2.

[0125] First, the bagel of Manufacturing Example 2 was easy to produce dough because it was not sticky when mixing and dividing the raw materials, but when the weight ratio of Tangzhong was 10, the content of purified water added during mixing had to be increased due to a decrease in moisture content, and when the weight ratio of Tangzhong was 50, the dough was tough and sticky and stuck to the walls of the mixing bowl, which caused a deviation in dough temperature and a problem of increased baking time due to high moisture content.

[0126] Next, the appearance, texture, and flavor of the manufactured bagel dough and bagels were compared. As a result, the bagel of Manufacturing Example 2 had a proper balance of physical properties such as viscosity, elasticity, and moisture content, so that the ring shape characteristic of bagels was naturally implemented, and the appearance was stably formed during the forming and baking processes. In addition, it exhibited a subtle flavor and natural sweetness unique to rice, and the overall taste was excellent through a moist and chewy texture that was easy to chew. In addition, it showed excellent characteristics such as maintaining moisture over time and slowing down the aging process, so that the quality was stably maintained even during storage.

[0127] On the other hand, when the input weight ratio of Tangzhong was 10, the manufactured bagels lacked the characteristic chewy and moist texture, the subtle rice flavor was lost, and the aging rate progressed relatively quickly when stored for a long time.

[0128] Meanwhile, when the Tangzhong weight ratio was 50, the bagel dough produced was sticky and stuck to the palm or work surface during molding, resulting in variations in the appearance of the produced bagels. Furthermore, the baking process exhibited minimal puffiness, the long baking time resulted in a chewy texture, and the exterior color was pale and dull. Furthermore, the produced bagels had a wheat-like odor and a sticky texture.

[0129] Through this, it was confirmed that bread with excellent appearance, internal structure, and texture can be produced by appropriately controlling the content of tangzhong when manufacturing bagels.

[0130]

[0131] From the above description, those skilled in the art will understand that the present invention can be implemented in other specific forms without altering its technical concept or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and are not restrictive.

Claims

1. Tangzhong, which contains a gelatinous substance obtained by mixing and heating rice powder, glutinous rice powder, and water.

2. In paragraph 1, Tangzhong, wherein the content of the glutinous rice flour is 17 to 33 parts by weight per 100 parts by weight of the powdered rice.

3. In paragraph 1, Tangzhong, wherein the water content is 400 to 500 parts by weight per 100 parts by weight of the powdered rice.

4. In paragraph 1, Tangzhong, wherein the weight ratio of the glutinous rice flour and powdered rice is 1:1.5 to 1:

8.

5. Bread dough containing wheat flour, rice powder, yeast and tangzhong, Bread dough comprising a gelatinous substance obtained by mixing and heating the above-mentioned Tangzhong rice powder, glutinous rice powder and water.

6. In paragraph 5, Bread dough in which the content of the above-mentioned tangzhong is 24 to 42 parts by weight per 100 parts by weight of the above-mentioned wheat flour.

7. In paragraph 5, Bread dough in which the content of the above-mentioned powdered rice is 4 to 18 parts by weight per 100 parts by weight of the above-mentioned wheat flour.

8. In paragraph 5, Bread dough, wherein the above bread dough further comprises at least one ingredient selected from the group consisting of sugar, salt, butter, powdered milk, shortening, improver, and fermented sugar.

9. Bread manufactured using the bread dough of any one of clauses 5 to 8.

10. In paragraph 9, Bread, wherein the above bread is at least one selected from the group consisting of sliced ​​bread, bagels, brioche, pastry bread, donuts, yeast donuts, Mont Blanc, butter rolls, pizza crusts, and cheese sticks. 11.(i) A step of preparing a mixture by adding rice powder and glutinous rice powder to water; and (ii) a step of heating the above mixture to prepare a luxurious dough; A method for manufacturing a tangzhong, comprising:

12. In paragraph 11, A method for producing tangzhong, further comprising a step of maturing the produced tangzhong.

13. In paragraph 11, A method for producing a tangzhong, wherein the heating temperature in step (ii) is 50 to 100°C.

14. In paragraph 11, The heating in step (ii) is performed while stirring the mixture, A method for producing a tangzhong, wherein the above stirring is performed at 100 to 800 rpm.

15. In paragraph 14, A method for producing a tangzhong, wherein the above stirring is performed for 30 to 40 minutes.

16. In paragraph 12, A method for producing tangzhong, wherein maturation of the above tangzhong is performed at -5 to 15°C for 20 to 120 hours.

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