Gluten free dough composition for fritter and method for preparing the same

• Main Authors: KIM TAE KYUNG, KIM BYOUNG MOK, CHOI YUN SANG, CHOI HYUN WOOK, JANG HAE WON, SUNG JUNG MIN, PARK JONG DAE
• Format: Patent
• Language: English; Korean
• Published: 08.07.2020
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention relates to a gluten free dough composition for fritters and a method for preparing the same, including the steps of: (A) preparing dough by mixing rice flour, starch and water; (B) stirring polysaccharide hydrocolloids; and (C) stirring by adding the dough prepared in step (A) while stirring the hydrocolloids. Therefore, even though the composition is gluten free, the composition performs the same role as gluten for capturing air, and thus can provide fritters that are similar in specific volume and texture to conventional fritters using flour. 본 발명은 튀김용 글루텐 프리 반죽 조성물 및 이의 제조방법에 관한 것으로 (A) 쌀가루, 전분 및 물을 혼합하여 반죽물을 제조하는 단계; (B) 다당류 하이드로콜로이드를 교반시키는 단계; 및 (C) 하이드로콜로이드를 교반하는 중에 (A)단계에서 제조된 반죽물을 첨가하여 교반하는 단계;를 포함함으로써, 글루텐 프리 조성물임에도 공기를 포집하는 글루텐과 동일한 역할을 수행하여 종래 밀가루를 이용한 튀김과 비체적 및 조직감이 유사한 튀김을 제공할 수 있다.