KR100451057B1 - 찰보리빵 및 그 제조방법 - Google Patents
찰보리빵 및 그 제조방법 Download PDFInfo
- Publication number
- KR100451057B1 KR100451057B1 KR1020040052867A KR20040052867A KR100451057B1 KR 100451057 B1 KR100451057 B1 KR 100451057B1 KR 1020040052867 A KR1020040052867 A KR 1020040052867A KR 20040052867 A KR20040052867 A KR 20040052867A KR 100451057 B1 KR100451057 B1 KR 100451057B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- barley
- bread
- dough
- stirring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 33
- 235000008429 bread Nutrition 0.000 title claims abstract description 28
- 240000005979 Hordeum vulgare Species 0.000 title claims 4
- 238000003672 processing method Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 11
- 238000004898 kneading Methods 0.000 claims abstract description 10
- 239000003925 fat Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 8
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 5
- 239000008371 vanilla flavor Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000012858 packaging process Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 241000209219 Hordeum Species 0.000 abstract description 30
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 235000019197 fats Nutrition 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000013312 flour Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000006089 Phaseolus angularis Nutrition 0.000 description 2
- 240000007098 Vigna angularis Species 0.000 description 2
- 235000010711 Vigna angularis Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Claims (2)
- 우유 25~35중량%와 찰보리분 20~25중량%, 계란 20~25중량%, 설탕 15~25중량%, 유지 1~5중량%, 베이킹파우더 0.2~0.3중량%, 소다 0.2~0.3중량%, 식염 0.2~0.3중량%, 바닐라향 0.1중량%, 팥앙금 1~5중량%로 이루어진 것을 특징으로 하는 찰보리빵.
- 믹스된 계란 20~25중량%와 설탕 15~25중량%, 식염 0.2~0.3중량%를 반죽기에 투입한 후 1차 교반하고, 상기 반죽기에 우유 5~10중량%를 투입하여 2차 교반하며, 상기 2차 교반된 반죽물에 찰보리분 20~25중량%와 베이킹파우더 0.2~0.3중량%, 소다 0.2~0.3중량%를 투입한 후 3차 교반하고, 3차 교반된 반죽물에 유지 1~5중량%, 바닐라향 0.1중량%를 투입한 후 4차 교반하며, 4차 교반된 반죽물에 우유 20~25중량%를 투입한 후 5차 교반하는 반죽공정;과,상기 반죽물을 밀봉한 후 5~8℃에서 1시간 숙성시키는 숙성공정;과,숙성된 반죽물을 주입기에 투입한 후 일정 크기로 오븐기에 주입시켜 오븐기에서 굽는 굽기공정;과,구운 빵을 냉각시킨 후 일측면에 문양을 새기는 문양새기기공정;과,팥앙금 1~3중량%을 빵 일측면에 코팅하는 팥앙금코팅공정;과,단위 개수가 들어가도록 상자에 담는 포장공정;을 포함하는 것을 특징으로 하는 찰보리빵의 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020040052867A KR100451057B1 (ko) | 2004-07-08 | 2004-07-08 | 찰보리빵 및 그 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020040052867A KR100451057B1 (ko) | 2004-07-08 | 2004-07-08 | 찰보리빵 및 그 제조방법 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR100451057B1 true KR100451057B1 (ko) | 2004-10-06 |
Family
ID=37366944
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020040052867A Expired - Fee Related KR100451057B1 (ko) | 2004-07-08 | 2004-07-08 | 찰보리빵 및 그 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100451057B1 (ko) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100775145B1 (ko) | 2006-09-18 | 2007-11-12 | 허정미 | 상황버섯을 이용한 찰보리빵 제조방법 |
KR100914001B1 (ko) | 2009-03-26 | 2009-08-25 | 주식회사 유어초이스머천트 | 찰보리과자용 프리믹스 및 찰보리과자의 제조방법 |
KR100914003B1 (ko) | 2009-03-26 | 2009-08-25 | 주식회사 유어초이스머천트 | 찰보리호도과자용 프리믹스 및 찰보리호도과자의 제조방법 |
KR100913999B1 (ko) | 2009-03-26 | 2009-08-25 | 주식회사 유어초이스머천트 | 찰보리빵용 프리믹스 및 찰보리빵의 제조방법 |
KR100914002B1 (ko) | 2009-03-26 | 2009-08-25 | 주식회사 유어초이스머천트 | 찰보리팬케익용 프리믹스 및 찰보리팬케익의 제조방법 |
KR101256603B1 (ko) | 2011-02-28 | 2013-04-22 | 임정호 | 보리빵의 제조방법 |
KR101585315B1 (ko) * | 2014-01-23 | 2016-01-13 | 순창군 | 삼채 밀크칼슘 찰보리빵 제조방법 |
KR102053390B1 (ko) * | 2018-08-10 | 2020-01-07 | 홍동수 | 보리만주의 제조방법 및 이에 의해 제조된 보리만주 |
-
2004
- 2004-07-08 KR KR1020040052867A patent/KR100451057B1/ko not_active Expired - Fee Related
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100775145B1 (ko) | 2006-09-18 | 2007-11-12 | 허정미 | 상황버섯을 이용한 찰보리빵 제조방법 |
KR100914001B1 (ko) | 2009-03-26 | 2009-08-25 | 주식회사 유어초이스머천트 | 찰보리과자용 프리믹스 및 찰보리과자의 제조방법 |
KR100914003B1 (ko) | 2009-03-26 | 2009-08-25 | 주식회사 유어초이스머천트 | 찰보리호도과자용 프리믹스 및 찰보리호도과자의 제조방법 |
KR100913999B1 (ko) | 2009-03-26 | 2009-08-25 | 주식회사 유어초이스머천트 | 찰보리빵용 프리믹스 및 찰보리빵의 제조방법 |
KR100914002B1 (ko) | 2009-03-26 | 2009-08-25 | 주식회사 유어초이스머천트 | 찰보리팬케익용 프리믹스 및 찰보리팬케익의 제조방법 |
KR101256603B1 (ko) | 2011-02-28 | 2013-04-22 | 임정호 | 보리빵의 제조방법 |
KR101585315B1 (ko) * | 2014-01-23 | 2016-01-13 | 순창군 | 삼채 밀크칼슘 찰보리빵 제조방법 |
KR102053390B1 (ko) * | 2018-08-10 | 2020-01-07 | 홍동수 | 보리만주의 제조방법 및 이에 의해 제조된 보리만주 |
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