KR100314910B1 - Method for manufacturing bread using of powder of mulberry leaves - Google Patents
Method for manufacturing bread using of powder of mulberry leaves Download PDFInfo
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- KR100314910B1 KR100314910B1 KR1019990031766A KR19990031766A KR100314910B1 KR 100314910 B1 KR100314910 B1 KR 100314910B1 KR 1019990031766 A KR1019990031766 A KR 1019990031766A KR 19990031766 A KR19990031766 A KR 19990031766A KR 100314910 B1 KR100314910 B1 KR 100314910B1
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- South Korea
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- flour
- bread
- leaf powder
- mulberry leaf
- mulberry
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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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
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
Abstract
본 발명은 뽕잎분말을 이용한 빵의 제조방법에 관한 것으로, 더욱 상세하게는 뽕잎분말을 첨가하여 빵을 제조하되, 뽕잎의 영양가를 그대로 보존하는 동시에 제빵의 특성을 살릴 수 있는 뽕잎분말을 이용한 빵의 제조방법을 제공함에 그 목적이 있다.The present invention relates to a method for manufacturing bread using mulberry leaf powder, and more particularly, to produce bread by adding mulberry leaf powder, while maintaining the nutritional value of mulberry leaves as it is, using the mulberry leaf powder to preserve the characteristics of baking. The purpose is to provide a manufacturing method.
그리고, 상기한 목적을 달성하기 위하여 본 발명은 원료밀가루에 비피도박테리아를 접종하여 밀가루브류를 만들되, 비피도박테리아가 점질성 다당류, 초산 및 젖산을 생성하도록 밀가루브류를 발효시키는 단계(S1)와; 수세된 뽕잎을 식용유기산 수용액에 침적하되, 뽕잎을 침적한 식용유기산 수용액의 pH를 4.8∼5.0로 유지하고, 식용유기산 수용액에 침적된 뽕잎을 꺼내어 건조 후, 분말로 파쇄하는 뽕잎분말의 제조단계(S2)와; 상기 뽕잎분말을 1∼10중량%로 상기 밀가루브류와 곡물분말, 물 등과 함께 혼합하여 반죽한 후, 발효시키는 혼합반죽물의 제조 및 제1차발효단계(S3)와; 상기 발효반죽물을 빵의 모양으로 성형한 후, 다시 재발효를 시켜 그 pH값을 3.5∼4.0로 유지시키는 성형반죽물의 성형 및 제2차발효단계(S4);를 거쳐 일반적인 굽기과정을 통해 빵을 완성하는 것을 특징으로 하는 뽕잎분말을 이용한 빵의 제조방법을 제공한다.In order to achieve the above object, the present invention inoculates Bifidobacteria in the raw wheat flour to make flour flour, the Bifidobacteria fermenting the flour brew to produce viscous polysaccharides, acetic acid and lactic acid (S1) and ; The washed mulberry leaves were immersed in an edible organic acid solution, but the pH of the edible organic acid solution in which the mulberry leaves were deposited was maintained at 4.8 to 5.0. S2); 1 to 10% by weight of the mulberry leaf powder mixed with flour flour, grain powder, water, and the like, and then kneaded and fermented to prepare a mixed dough and the first fermentation step (S3); After forming the fermented dough in the shape of bread, re-fermentation to form a molding dough to maintain the pH value of 3.5 to 4.0 and the second fermentation step (S4); bread through a general baking process It provides a method for producing bread using mulberry leaf powder, characterized in that to complete.
Description
본 발명은 뽕잎분말을 이용한 빵의 제조방법에 관한 것으로, 더욱 상세하게는 뽕잎분말을 첨가하여 빵을 제조하되, 뽕잎의 영양가를 그대로 보존하는 동시에 제빵의 특성을 살릴 수 있는 뽕잎분말을 이용한 빵의 제조방법에 관한 것이다.일반적으로, 누에의 주요사료로 사용되어 왔던 뽕잎은 뽕나무의 잎으로서, 수분과 탄수화물, 단백질 및 25종의 아미노산이 들어 있으며, 한방에서 혈당조절과 배뇨 및 배변기능향상, 갈증해소, 탄수화물 및 지방대사촉진, 보호소작용, 고지혈증의 예방 및 감소, 혈중콜레스테롤의 함량감소, 체조직중 지방축적예방 및 감소, 동맥경과와 중풍, 임포텐츠, 기관지염 및 천식 등을 예방하거나 치료제로 사용되어 왔다.(동의보감,구본홍 역, 민중서관,1994; 뽕잎·누에·실크건강법,이완주외2, 도서출판 서원,1998; 약리성분강화 뽕잎제조 및 이용에 관한 연구, 윤성중외1, 농업논문집,1995; 외 다수)또한, 최근에 뽕잎은 영양성분학적으로 식이성 섬유소, 엽록소, 플라보노이드, 비타민C, 사포닌 유기결합체형 무기질원소 등을 함유하고 있는 것으로 알려져 이를 재료로 한 기능성 식품 즉, 차나 면종류, 음료수, 아이스크림 등이 개발되어 있다.그러나, 뽕잎분말을 첨가하여 빵을 제조하는 종래기술은 전무한 상태이고, 특히 뽕잎에 함유되어 있는 탄닌이라는 성분때문에 비린내가 나고 풀냄새가 나서 먹기가 거북스럽고, 이를 밀가루와 반죽할 경우 끈기가 제거되면서 형상형성이 불가능하며, 떫은 맛을 내게 되는 등의 문제가 있어 빵의 재료로 사용하기에는 해결해야 하는 기술적인 문제가 많다.The present invention relates to a method for manufacturing bread using mulberry leaf powder, and more particularly, to produce bread by adding mulberry leaf powder, while maintaining the nutritional value of mulberry leaves as it is, using the mulberry leaf powder to preserve the characteristics of baking. In general, mulberry leaves, which have been used as main feed for silkworms, are the leaves of mulberry, which contain water, carbohydrates, proteins, and 25 kinds of amino acids. It has been used to prevent or cure remedy, promote carbohydrate and fat metabolism, protector action, prevent and reduce hyperlipidemia, decrease blood cholesterol content, prevent and reduce fat accumulation in body tissues, arterial progression and stroke, impotents, bronchitis and asthma (Agree Bogam, Gu Bon Hong Station, People's Library, 1994; Mulberry Leaf, Silkworm, Silk Health Law, Lee Wan Ju et al. 2, Book Publishing Seowon, 1998; Studies on the Preparation and Use of Leaves, Yoon Sung-jung et al. 1, Agricultural Papers, 1995, et al.) In addition, recently, mulberry leaves contain nutrients such as dietary fiber, chlorophyll, flavonoids, vitamin C, and saponin-organic minerals. Functional foods, such as tea, noodles, beverages, ice cream, and the like, have been developed. However, there is no prior art for making bread by adding mulberry leaf powder, and especially tannins contained in mulberry leaves. It has a fishy smell and grassy smell, which makes it difficult to eat, and when it is mixed with flour, it is impossible to form the shape because it removes the stickiness. There are many technical problems.
본 발명은 뽕잎분말을 첨가하여 빵을 제조하되, 뽕잎의 영양가를 그대로 보존하는 동시에 제빵의 특성을 살릴 수 있는 뽕잎분말을 이용한 빵의 제조방법을 제공함에 그 목적이 있다.The present invention provides a method for preparing bread using mulberry leaf powder that can be prepared by adding mulberry leaf powder, while preserving the nutritional value of the mulberry leaf as it is, and utilizing the characteristics of baking.
도1은 본 발명에 따른 뽕잎분말을 이용한 빵의 제조방법을 나타내는 순서도이다.1 is a flow chart illustrating a method of manufacturing bread using mulberry leaf powder according to the present invention.
＜도면의 주요부분에 대한 부호의 설명＞<Description of the code | symbol about the principal part of drawing>
S1: 밀가루브류의 제조단계 S2: 뽕잎분말의 제조단계 S3: 혼합반죽물의 제조 및 1차발효단계 S4: 혼합반죽물의 성형 및 2차발효단계S1: manufacturing step of flour bran S2: manufacturing step of mulberry leaf powder S3: manufacturing and first fermentation step of mixed dough S4: forming and secondary fermentation step of mixed dough
상기한 목적을 달성하기 위하여 본 발명은 원료밀가루에 비피도박테리아를 접종하여 밀가루브류를 만들되, 비피도박테리아가 점질성 다당류, 초산 및 젖산를 생성하도록 밀가루브류를 발효시키는 단계와; 수세된 뽕잎을 식용유기산 수용액에 침적하되, 뽕잎을 침적한 식용유기산 수용액의 pH를 4.8∼5.0로 유지하고, 식용유기산 수용액에 침적된 뽕잎을 꺼내어 건조 후, 분말로 파쇄하는 뽕잎분말의 제조단계와; 상기 뽕잎분말을 1∼10중량%로 상기 밀가루브류와 곡물분말, 물 등과 함께 혼합하여 반죽한 후, 발효시키는 혼합반죽물의 제조 및 제1차발효단계와; 상기 발효반죽물을 빵의 모양으로 성형한 후, 다시 재발효를 시켜 그 pH값을 3.5∼4.0로 유지시키는 성형반죽물의 성형 및 제2차발효단계;를 거쳐 일반적인 굽기과정을 통해 빵을 완성하는 것을 특징으로 하는 뽕잎분말을 이용한 빵의 제조방법을 제공한다.도면에 도시된 제조공정별로 본 발명을 상세히 설명하기로 한다.도1은 본 발명에 따른 뽕잎분말을 이용한 빵의 제조방법을 나타내는 순서도이다.일반적으로, 빵의 제조공정은 혼합, 발효 및 굽기의 세 단계를 거쳐 제조되며, 그 제조단계중 첨가원료가 제빵의 적성에 영향을 미치는 단계는 혼합과 발효단계이다.여기서, 제빵의 혼합단계는 기계적인 에너지를 이용하여 글루텐의 망상구조를 형성시켜 이산화탄소가스를 수용할 수 있는 최적상태의 반죽구조를 이루는 단계로, 이때 형성되는 반죽은 첨가된 원료의 물리화학적 성질에 많은 영향을 받게 된다.또한, 제빵의 발효단계에서는 이스트를 이용하여 에틸알코올, 이산화탄소 및 유기산을 생성하도록 하여 반죽을 생화학적으로 숙성시키고, 최대의 가스보유력을 갖는 점까지 팽창시켜 빵의 조직감과 풍미를 향상시킬 목적으로 실시하는 단계이며, 이스트의 발효속도는 첨가된 원료의 pH, 삼투압 등에 의하여 좌우되는 것으로 알려져 있다.한편, 뽕잎가루는 고무기질의 함유원료로서, pH가 높고 비교적 많은 섬유질을 함유하고 있어 제빵에 직접 첨가할 경우 제빵의 혼합과 발효에 많은 영향을 주어 일반적인 제빵방법으로는 제조할 수 없게 된다.다시 말하면, 뽕잎가루를 제빵에 사용할 경우, 밀가루의 미생물증식을 저해하는 동시에 밀가루의 주성분인 단백질 글루텐(Gluten)의 물성변화를 일으켜 가스보유력의 저하에 따른 빵의 팽창을 방해하게 된다.그리고, 뽕잎이 함유하고 있는 칼륨, 나트륨, 마그네슘 등의 알카리성 무기질원소의 촉매작용으로 밀가루전분의 호화현상을 촉진하고, 글루텐의 구조형성을 더디게 함으로써 빵의 물리적 구조형성을 방해하게 된다.또한, 뽕잎의 엽록소와 폴라보노이드 등은 빵의 열안전성을 떨어뜨리어 가수분해를 촉진시키고, 이로 인해 빵껍질의 황변현상을 불규칙하게 발생시키어 색상적 식감을 감소시키는 문제가 있다.따라서, 본 발명에서는 이러한 뽕잎의 제빵저해요인을 제거하면서 뽕잎이 함유하고 있는 자연 그대로 유지시킬 수 있는 빵의 제조방법을 제시하고 있다.즉, 본 발명에서는 먼저, 원료밀가루에 비피도박테리아를 접종하여 밀가루브류(Brew)를 만들되, 비피도박테리아를 접종한 원료밀가루를 34∼40℃에서 14∼18시간동안 발효시켜 비피도박테리아가 점질성 다당류, 초산 및 젖산의 생성을 최대화하고, 이로부터 뽕잎분말의 첨가시 밀가루에 내재된 천연이스트의 활성저하를 방지하여 뽕잎분말에 의한 밀가루의 글루텐 커팅작용으로 야기되는 글루텐의 조직손상에 대한 복구를 극대화하게 된다.그리고, 오염되지 않은 신선한 뽕잎을 수세한 후, 초산이나 구연산, 사과산과 같은 식용유기산 수용액에 2∼20시간동안 침적하되, 뽕잎을 침적한 상태의 식용유기산 수용액은 pH 4.8∼5.0를 유지하게 되는데, 그 이유는 자연상태의 뽕잎을 알카리성에서 산성으로 변화시켜 뽕잎의 분말과 밀가루의 반죽시 밀가루에 내재되어 있는 천연이스트의 활성저해작용을 억제하고 분쇄시 균일한 분말화를 유도하기 위함이다.이때, 식용유기산 수용액에 침적된 뽕잎을 꺼내어 30∼40℃에서 건조공기회류식에 의한 빠른 건조를 실시하고, 고속분쇄기를 이용하여 100메시(Mesh)이상의 고운 분말로 파쇄한 뽕잎분말을 만들게 된다.또한, 밀가루브류 30중량%, 뽕잎분말 1∼10중량%, 물 30중량% 그리고 밀가루의 적정한 영양균형을 조절하기 위하여 쌀, 콩, 수수, 귀리, 조, 옥수수, 보리, 율무 등의 곡류분말, 나머지는 유지, 분유, 소금, 빵품질개량제(Monoglyceride, Diglyceride, Sugarester 등)를 적절히 혼합하여 반죽한 후, 37∼40℃에서 2∼4시간동안 발효를 시키게 된다.여기서, 뽕잎분말의 함량이 10%를 넘을 경우, 밀가루의 글루텐에 대한 희석효과 및 커팅작용 그리고 이스트에 대한 저해작용이 최대화되어 빵의 특성중 조직감, 향과 맛, 부피 등의 관능성이 현저히 감소되는 문제가 있다.그리고, 발효가 완료된 반죽물을 빵의 모양으로 성형한 후, 다시 37∼40℃에서 40∼60분 동안 재발효를 시켜 그 pH값을 일반 빵의 반죽보다 낮은 3.5∼4.0로 유지시키게 된다.이때, 발효반죽물의 pH값을 3.5∼4.0로 유지시킬 경우, 밀가루에 내재된 천연 내산성이스트의 활력을 증가시킬 수 있는 최적의 조건이 된다.또한, 그 pH값의 조절을 위해 재발효된 성형반죽물을 빵형틀에 넣고 일정시간 굽기작업을 통해 빵을 완성하게 된다.In order to achieve the above object, the present invention is inoculated with Bifidobacteria in the raw wheat flour to make flour flour, the Bifidobacteria fermenting the flour bran to produce viscous polysaccharides, acetic acid and lactic acid; While the washed mulberry leaves were immersed in an edible organic acid solution, the pH of the edible organic acid solution in which the mulberry leaves were deposited was maintained at 4.8 to 5.0, and the mulberry leaves deposited in the edible organic acid solution were taken out, dried, and then crushed into powder. ; 1 to 10% by weight of the mulberry leaf powder is mixed with the flour bran, grain powder, water and the like kneading, and then fermented to prepare a mixed dough and the first fermentation step; After forming the fermented dough in the shape of bread, and then re-fermented to form a molding dough and the second fermentation step of maintaining the pH value of 3.5 to 4.0; through the general baking process to complete the bread It provides a method for producing bread using mulberry leaf powder, characterized in that. The present invention will be described in detail for each manufacturing process shown in the drawings. FIG. 1 is a flowchart showing a method for manufacturing bread using a mulberry leaf powder according to the present invention. In general, the bread manufacturing process is made through three stages of mixing, fermentation and baking, and the stages in which the additives affect the aptitude of baking are mixing and fermentation. The step is to form a network structure of gluten using mechanical energy to form a dough structure of the optimum state to accommodate the carbon dioxide gas, wherein the dough is formed In addition, the physicochemical properties of the raw materials are greatly influenced. In addition, in the fermentation step of baking, yeast is used to produce ethyl alcohol, carbon dioxide and organic acids, so that the dough is biochemically aged and has a maximum gas holding capacity. It is a step that is performed to expand the texture and flavor of bread by expanding, and the fermentation rate of yeast is known to depend on the pH of the added raw material, osmotic pressure, etc. Meanwhile, mulberry leaf powder is a rubber-based raw material, It is high in fiber and contains a lot of fiber, so when added directly to bakery, it affects the mixing and fermentation of bakery, which makes it impossible to make it by the general bakery method. At the same time, it inhibits growth and causes changes in the properties of protein gluten, the main ingredient of wheat flour. It prevents the expansion of bread due to the decrease in potency, and promotes the gelatinization of flour starch and slows down the formation of gluten by catalyzing alkaline mineral elements such as potassium, sodium, and magnesium in mulberry leaves. In addition, the chlorophyll and polobonoids of mulberry leaves reduce the thermal stability of bread, which promotes hydrolysis, which causes irregular yellowing of the crust, resulting in color texture. Therefore, the present invention proposes a method for preparing bread which can be maintained as it is naturally contained in the mulberry leaves while removing the baking inhibitors of the mulberry leaves. Inoculate Bifidobacteria to make wheat flour (Brew), but inoculate BIPDO bacteria inoculated with 34 ~ 40 Bifidobacteria maximizes the production of viscous polysaccharides, acetic acid and lactic acid by fermentation for 14-18 hours at, and prevents the degradation of the natural yeast in flour when added to mulberry leaf powder. Maximizes the recovery of gluten tissue damage caused by gluten cutting, and washes with fresh, uncontaminated mulberry leaves, and then immerses in an aqueous organic acid solution such as acetic acid, citric acid, and malic acid for 2 to 20 hours. The edible organic acid solution in the state of immersion is maintained at pH 4.8∼5.0 because of the change of the natural mulberry leaves from alkaline to acidic, which inhibits the activity of the natural yeast inherent in the flour when mulberry leaf powder and flour are kneaded. This is to suppress the action and to induce uniform powdering during grinding. At this time, the mulberry leaves deposited in the edible organic acid solution are taken out. For example, fast drying at 30 to 40 ° C. using a dry air-flow type, and using a high-speed grinder, makes a mulberry leaf powder that is crushed into fine powder of 100 mesh or more. In addition, 30% by weight of wheat flour and mulberry leaf powder 1 to 10% by weight, 30% by weight of water, and grain powders such as rice, soybean, sorghum, oats, crude, corn, barley, and yulmu in order to adjust the proper nutritional balance of flour, and the remainder of oil, milk powder, salt, bread The mixture of the modifiers (Monoglyceride, Diglyceride, Sugarester, etc.) is properly mixed and kneaded, and then fermented at 37-40 ° C. for 2-4 hours. When the content of mulberry leaf powder exceeds 10%, the gluten of flour The dilution effect and the cutting action and the yeast inhibitory effect are maximized, so there is a problem that the sensory properties such as texture, aroma, taste and volume of the bread are significantly reduced. After It is then re-fermented at 37 to 40 ° C for 40 to 60 minutes to maintain the pH value at 3.5 to 4.0, which is lower than that of ordinary bread dough. When the pH value of the fermented dough is maintained at 3.5 to 4.0, flour The natural acid resistance inherent in this is an optimal condition to increase the vitality of the yeast. In addition, to adjust the pH value, the re-fermented molding dough is put into a bread mold and the bread is finished by baking for a predetermined time. .
본 발명은 뽕잎분말을 첨가하여 빵을 제조하되, 뽕잎의 영양가를 그대로 보존하는 동시에 제빵의 특성을 살릴 수 있는 효과를 제공하게 된다.The present invention is to produce bread by adding the mulberry leaf powder, while providing the effect of preserving the nutritional value of the mulberry leaves as it is, while utilizing the characteristics of the baking.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019990031766A KR100314910B1 (en) | 1999-08-02 | 1999-08-02 | Method for manufacturing bread using of powder of mulberry leaves |
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| KR1019990031766A KR100314910B1 (en) | 1999-08-02 | 1999-08-02 | Method for manufacturing bread using of powder of mulberry leaves |
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| KR100314910B1 true KR100314910B1 (en) | 2001-11-23 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100488470B1 (en) * | 2002-08-02 | 2005-05-11 | 서정식 | Pie pasty and Mixture |
| KR100821632B1 (en) | 2006-02-23 | 2008-04-16 | 최철수 | System for production of mountain herb steamed bread and method |
| CN103070212A (en) * | 2013-01-10 | 2013-05-01 | 安徽青松食品有限公司 | Perilla leaf-containing bread and preparation method thereof |
| KR20210075346A (en) | 2019-12-13 | 2021-06-23 | 주식회사 트랜스폼 | Method for Preparing of Bread Fermented by Nuruk |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100456086B1 (en) * | 2002-05-09 | 2004-11-06 | 윤재호 | Cooking method of silkworm bread for diabetic patients |
| KR100462340B1 (en) * | 2002-05-28 | 2004-12-17 | 서정식 | Method of Making A Doughnut, is Inclusion of Mulberry Leaf Dust |
| KR101226149B1 (en) * | 2012-10-15 | 2013-01-24 | 김상균 | A method for preparing of bread using enzyme produced by maturing of mulberry |
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1999
- 1999-08-02 KR KR1019990031766A patent/KR100314910B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100488470B1 (en) * | 2002-08-02 | 2005-05-11 | 서정식 | Pie pasty and Mixture |
| KR100821632B1 (en) | 2006-02-23 | 2008-04-16 | 최철수 | System for production of mountain herb steamed bread and method |
| CN103070212A (en) * | 2013-01-10 | 2013-05-01 | 安徽青松食品有限公司 | Perilla leaf-containing bread and preparation method thereof |
| KR20210075346A (en) | 2019-12-13 | 2021-06-23 | 주식회사 트랜스폼 | Method for Preparing of Bread Fermented by Nuruk |
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| KR20010016721A (en) | 2001-03-05 |
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