KR100774239B1 - Method for making rice bread containing herb and the rice bread made by the same - Google Patents

Method for making rice bread containing herb and the rice bread made by the same Download PDF

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KR100774239B1
KR100774239B1 KR1020050083075A KR20050083075A KR100774239B1 KR 100774239 B1 KR100774239 B1 KR 100774239B1 KR 1020050083075 A KR1020050083075 A KR 1020050083075A KR 20050083075 A KR20050083075 A KR 20050083075A KR 100774239 B1 KR100774239 B1 KR 100774239B1
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weight
rice
bread
dough
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김행중
김선재
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김행중
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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
    • 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
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/22—Ascorbic acid
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/006—Agglomeration of flour
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은 한방 약재가 함유된 쌀빵의 제조방법 및 이에 의해 제조된 쌀빵에 관한 것으로, 쌀가루에 글루텐과 아스코르브산과 시스테인이 첨가되어 쌀을 주재료로 하여도 빵의 부품성이 향상됨과 동시에 내부에 한방 약재가 함유되어 건강에 유익한 쌀빵을 제조할 수 있는 효과가 있다.The present invention relates to a method of manufacturing a rice bread containing herbal medicines and to a rice bread produced by the same, even if gluten, ascorbic acid and cysteine is added to the rice flour as the main ingredient of the rice improves the bread and at the same time the herbal medicine Contains the effect that can produce a healthy rice bread.

쌀가루, 글루텐, 아스코르브산, 시스테인 Rice flour, gluten, ascorbic acid, cysteine

Description

한방 약재가 함유된 쌀빵의 제조방법 및 이에 의해 제조된 쌀빵{METHOD FOR MAKING RICE BREAD CONTAINING HERB AND THE RICE BREAD MADE BY THE SAME}METHOD FOR MAKING RICE BREAD CONTAINING HERB AND THE RICE BREAD MADE BY THE SAME}

본 발명은 한방 약재가 함유된 쌀빵의 제조방법 및 이에 의해 제조된 쌀빵에 관한 것으로, 보다 상세하게는, 쌀을 주재료로 한 쌀빵의 내부에 한방 약재가 함유된 쌀빵의 제조방법 및 이에 의해 제조된 쌀빵에 관한 것이다.The present invention relates to a method for producing a rice bread containing herbal medicines and to a rice bread produced thereby, and more particularly, to a method for producing a rice bread containing herbal medicines in the interior of a rice bread containing rice as a main ingredient and It's about rice bread.

우리나라 쌀 시장의 경우, 최근 식생활의 서구화로 인해 인스턴트 식품에 밀려 쌀의 소비가 갈수록 위축되고 있는 반면, 쌀 생산량은 크게 감소하지 않아 쌀의 재고율이 날로 증가하고 있는 상황에 직면하고 있다.In the rice market in Korea, the consumption of rice is shrinking due to the recent westernization of food, and the consumption of rice is decreasing.

한편, 생활수준이 향상됨에 따라 식품에 대한 소비자들의 기호성이 다양해지고 고급화되면서, 조리가 간편하고 미각에 대한 기호도가 높은 가공식품을 선호하는 경향이 높아지고 있다. 그 중에서 빵류는 서구화 내지는 편리한 식생활 패턴으로 변모되면서 밥을 대신하는 대용식으로 소비가 크게 증가하게 되었다.On the other hand, as the standard of living improves, consumers' preferences for foods are diversified and advanced, and there is a growing tendency to prefer processed foods that are easy to cook and have high taste for taste. Among them, bread has become a substitute for rice as it has been converted into westernized or convenient eating patterns, and consumption has increased greatly.

이러한 소비자들의 기호에 따라 쌀가루를 이용하여 빵을 제조하고자 하는 시도가 있었는데, 쌀가루에는 밀가루와 달리 글루텐이 많이 함유되어 있지 않아 쌀가루로 만든 빵은 밀가루로 만든 빵처럼 부풀지 않게 된다.Attempts were made to make bread using rice flour according to the preferences of these consumers.Because rice flour does not contain much gluten, unlike wheat flour, bread made of rice flour does not swell like bread made of flour.

그리하여, 종래에는 쌀가루에 밀가루를 혼합하여 빵을 제조하였으나, 빵이 제대로 부풀게 하기 위해서는 밀가루를 다량 혼합해야 하므로 이는 쌀빵이 아니라 밀가루빵이나 다름없었다.Thus, conventionally, bread was prepared by mixing wheat flour with rice flour, but in order to make the bread properly inflate, a large amount of flour was mixed, which was not the bread but the bread.

또한, 종래에는 쌀가루를 주재료로 하고 이에 글루텐을 소량 혼합하여 빵을 제조하였으나 이 또한 밀가루로 제조된 빵처럼 제대로 부풀지 않는 문제가 있다.In addition, in the past, rice flour was used as the main ingredient, and a small amount of gluten was mixed to prepare bread, but this also has a problem in that it does not swell properly like bread made of flour.

한편, 감초는 쓴 약을 달게 하여 먹기 좋게 하는 것뿐만 아니라 모든 약의 독성을 풀어 주고 기침과 담을 삭이며 모든 약을 중화하는 특성이 있는 것으로 알려져 있다.On the other hand, licorice is known to sweeten the bitter medicine to make it easier to eat, as well as to relieve the toxicity of all medicines, cough and gall, and neutralize all medicines.

또한, 산약은 설사, 오래된 기침, 당뇨, 유정, 대하, 소변빈삭 등에 효과가 있는 것으로 알려져 있다.In addition, the powder is known to be effective in diarrhea, old cough, diabetes, oil well, lobster, urine bins.

또한, 오가피는 정력, 신경통 타박상, 관절염 및 만성피로에 효과가 있는 것으로 알려져 있다.In addition, agar is known to be effective in stamina, neuralgia bruises, arthritis and chronic fatigue.

또한, 약모밀이라고도 하는 어성초는 이뇨제, 구충제, 해독제로 사용하기도 하고 부스럼, 화농, 치질, 임질, 장염, 요로감염증, 폐렴, 기관지염 등에 효과가 있는 것으로 알려져 있다.In addition, fish vinegar, also known as weak buckwheat, is used as a diuretic, insect repellent, antidote, and is known to be effective in swelling, purulent, hemorrhoids, gonorrhea, enteritis, urinary tract infections, pneumonia, and bronchitis.

또한, 사철쑥의 어린 잎을 일컫는 인진은 이담작용이 있으며 간 해독 기능과 이물 배설기능을 높이며, 간의 지방화를 막는 작용이 있는 것으로 알려져 있다.Injin, which refers to the young leaves of cephalopods, is known to have an edam effect, enhance liver detoxification and foreign body excretion, and prevent liver localization.

또한, 하수오는 신장기능을 튼튼하게 하여 정력을 높이고, 머리카락을 검게 하고, 간장의 기능을 좋게 하여 피곤함을 없애고, 살결을 곱게 하고, 뼈와 근육을 튼튼하게 하고, 심장을 튼튼하게 하여 신경쇠약이나 불면증 같은 데에도 효과가 있 고, 조혈작용이 뛰어나 빈혈치료에도 좋고 여성의 생리불순, 자궁염, 만성변비 등에도 널리 쓰이고 있다.In addition, sewage strengthens kidney function to enhance energy, blacken hair, improves liver function, eliminates tiredness, multiplies skin, strengthens bones and muscles, and strengthens the heart. It is effective for insomnia, it is good for hematopoietic treatment, and it is widely used for women's menstrual disorders, uterus, and chronic constipation.

또한, 곽향은 약성이 매운맛이 나면서 따뜻한 성질을 갖고 있어서 소화기, 위장의 기능이 무력해져 기능이 안되는 것을 자극을 주어 잘 돌게 하며 몸이 차서 오는 구토를 없애고 몸 안의 습을 제거하여 기의 순환을 잘 되게 하며 소화가 안되면서 오는 두통을 치료하는 데도 효과적인 것으로 알려져 있다.In addition, Kwakhyang has a spicy taste and a warm nature, so that the digestive and gastrointestinal functions become ineffective, stimulating that it does not function. It is also known to be effective in treating headaches caused by indigestion.

또한, 삼백초는 몸이 붓고 소변이 잘 안 나올 때 쓰고, 각기, 황달, 간염 등에도 사용한다.In addition, three hundred seconds when the body is swollen and urine is not used well, respectively, jaundice, hepatitis is also used.

또한, 둥굴레는 번갈, 당뇨병, 심장쇠약 등의 치료에 효과가 있는 것으로 알려져 있다.In addition, it is known that the roundworm is effective in the treatment of bungalow, diabetes, heart failure and the like.

따라서, 이러한 한방 약재가 함유된 쌀빵에 대한 필요성이 있다.Therefore, there is a need for rice bread containing such herbal medicines.

본 발명의 목적은 상기한 문제점을 해결하기 위한 것으로, 쌀을 주재료로 하여도 빵의 부품성이 향상됨과 동시에 내부에 한방 약재가 함유된 쌀빵의 제조방법 및 이에 의해 제조된 쌀빵을 제공하는 데에 있다.An object of the present invention is to solve the above problems, to improve the parts of the bread even as rice as the main material and at the same time to provide a method for producing a rice bread containing the herbal medicine and the rice bread produced thereby have.

상기한 본 발명의 하나의 목적을 달성하기 위한 본 발명의 한방 약재가 함유된 쌀빵의 제조방법은, 쌀가루에 글루텐과 아스코르브산과 시스테인과 한방 약재 가루를 첨가한 반죽을 발효시키는 공정을 포함한다.The method for producing a rice bread containing the herbal medicine of the present invention for achieving the above object of the present invention includes a step of fermenting a dough to which gluten, ascorbic acid, cysteine and herbal medicine powder is added to rice flour.

이하, 본 발명에 의한 한방 약재가 함유된 쌀빵의 제조방법에 대하여 실시예를 참고하면서 설명하기로 한다.Hereinafter, a method for manufacturing a rice bread containing herbal medicines according to the present invention will be described with reference to Examples.

본 발명에 따른 실시예에서는, 쌀가루에 글루텐을 첨가하고 또한 아스코르브산과 시스테인을 첨가하여 실험하였다.In the embodiment according to the present invention, the experiment was conducted by adding gluten to rice flour and adding ascorbic acid and cysteine.

먼저, 입도가 500-1,500 메시(Mesh)로 되도록 분쇄된 쌀가루 200중량부에 글루텐(Gluten) 40-60중량부, 바람직하게는 50중량부, 아스코르브산(Ascorbic acid) 0.005-0.015중량부, 바람직하게는 0.01중량부, 시스테인(Cystein) 0.002-0.01중량부, 바람직하게는 0.005중량부, 효모(Yeast) 11-17중량부, 바람직하게는 14중량부, 탈지분유 15-25중량부, 바람직하게는 20중량부, 설탕 25-35중량부, 바람직하게는 30중량부, 소금 2-4중량부, 바람직하게는 3중량부, 한방 약재 가루 10-20중량부, 바람직하게는 15중량부를 혼합한다. 여기에서, 쌀가루는 1,000 메시의 입도로 분쇄되는 것이 바람직하다. 밀가루는 일반적으로 입도가 200-300 메시인데, 쌀가루는 입도가 500 메시 이상으로 되도록 분쇄되어야 부품성이 좋게 된다. 그리고, 한방 약재 가루는 감초, 산약, 오가피, 어성초, 인진을 말려서 입도 200-300메시, 바람직하게는 250메시로 되도록 분쇄하여 각각 2-4중량부, 바람직하게는 3중량부씩 혼합시킬 수도 있고, 하수오, 곽향, 삼백초, 둥굴레, 인진을 말려서 입도 200-300메시, 바람직하게는 250메시로 되도록 분쇄하여 각각 2-4중량부, 바람직하게는 3중량부씩 혼합시킬 수도 있다.First, 200 to 200 parts by weight of pulverized rice flour to have a particle size of 500-1,500 mesh 40 to 60 parts by weight of gluten, preferably 50 parts by weight, ascorbic acid 0.005-0.015 parts by weight, preferably Preferably 0.01 parts by weight, cysteine 0.002-0.01 parts by weight, preferably 0.005 parts by weight, yeast 11-17 parts by weight, preferably 14 parts by weight, skim milk powder 15-25 parts by weight, preferably Is 20 parts by weight, sugar 25-35 parts by weight, preferably 30 parts by weight, salt 2-4 parts by weight, preferably 3 parts by weight, 10-20 parts by weight of herbal medicine powder, preferably 15 parts by weight . Here, the rice flour is preferably ground to a particle size of 1,000 mesh. Flour generally has a particle size of 200-300 mesh, and rice flour must be ground to have a particle size of 500 mesh or more in order to have good parts. In addition, the herbal medicine powder may be mixed with 2-4 parts by weight, preferably 3 parts by weight, by grinding licorice, caustic, agari, eoseongcho, and phosphorus to a particle size of 200-300 mesh, preferably 250 mesh, respectively. Sewage, walnut, three hundred seconds, round gourd, and phosphorus may be dried and pulverized to a particle size of 200-300 mesh, preferably 250 mesh, and may be mixed by 2-4 parts by weight, preferably 3 parts by weight.

다음, 상기 혼합물을 반죽기에 넣고 적정량의 물을 첨가하면서 반죽이 최적상태가 되면 마가린 8-12중량부, 바람직하게는 10중량부를 넣고 다시 반죽한다. 여기에서, 첨가되는 물은 168-178중량부, 바람직하게는 173중량부이고, 총 반죽시간은 5-15분, 바람직하게는 10분으로 한다.Next, the mixture is placed in a kneader, and when the dough is in an optimum state while adding an appropriate amount of water, 8-12 parts by weight of margarine, preferably 10 parts by weight, and knead again. Here, the water to be added is 168-178 parts by weight, preferably 173 parts by weight, and the total kneading time is 5-15 minutes, preferably 10 minutes.

다음, 상기 반죽을 25-35℃, 바람직하게는 30℃에서 5-15분간, 바람직하게는 10분간 1차 발효시킨다.The dough is then first fermented at 25-35 ° C., preferably at 30 ° C. for 5-15 minutes, preferably for 10 minutes.

다음, 상기 1차 발효되어 부푼 반죽을 적당량으로 나누어 성형한다.Next, the primary fermented and swollen dough is divided into appropriate amounts and molded.

다음, 상기 성형된 반죽을 45-55℃, 바람직하게는 50℃에서 15-25분간, 바람직하게는 20분간 2차 발효시킨다.The molded dough is then secondary fermented at 45-55 ° C., preferably at 50 ° C. for 15-25 minutes, preferably 20 minutes.

다음, 상기 2차 발효된 반죽을 오븐에 넣고 175-185℃, 바람직하게는 180℃에서 25-35분간, 바람직하게는 30분간 굽는다.Next, the secondary fermented dough is placed in an oven and baked at 175-185 ° C., preferably at 180 ° C. for 25-35 minutes, preferably for 30 minutes.

본 발명에 따른 반죽이 구워졌을 때 부풀어지는 정도에 대해서는 본 출원인에 의해 본 출원과 동일자로 출원하는 발명의 명칭 "쌀을 주재료로 한 빵의 제조방법, 이에 의해 제조된 빵 및 이 빵 제조용의 프리믹스 가루"에 상세하게 개시되어 있다.The degree of swelling when the dough according to the present invention is baked is referred to by the present applicant as the same as the present application "the method of manufacturing bread with rice as a main ingredient, the bread produced thereby and the premix for making the bread Powder ".

이상, 본 발명을 구체적인 실시예를 통하여 상세하게 설명하였으나, 본 발명은 상기 실시예에 한정되지 않고, 본 발명의 기술적 사상의 범위 내에서 통상의 지식을 가진 자에 의하여 여러 가지 변형이 가능하다.As mentioned above, although this invention was demonstrated in detail through the specific Example, this invention is not limited to the said Example, A various deformation | transformation is possible for a person with ordinary knowledge within the scope of the technical idea of this invention.

전술한 본 발명의 한방 약재가 함유된 쌀빵의 제조방법에 의하면, 쌀가루에 글루텐과 아스코르브산과 시스테인이 첨가되어 쌀을 주재료로 하여도 빵의 부품성이 향상됨과 동시에 내부에 한방 약재가 함유되어 건강에 유익한 쌀빵을 제조할 수 있는 효과가 있다.According to the manufacturing method of the rice bread containing the herbal medicine of the present invention described above, gluten, ascorbic acid and cysteine are added to the rice flour to improve the parts of the bread even with rice as the main ingredient and at the same time contains the herbal medicine in health It is effective to produce a beneficial rice bread.

Claims (7)

입도가 500~1500 메시인 쌀가루 200중량부에 대하여 글루텐 40-60중량부, 아스코르브산 0.005-0.015중량부, 시스테인 0.002-0.01중량부, 한방 약재 가루 10-20중량부를 첨가한 반죽을 발효시키는 공정을 포함하며,A process of fermenting a dough containing 40-60 parts by weight of gluten, 0.005-0.015 parts by weight of ascorbic acid, 0.002-0.01 parts by weight of cysteine, and 10-20 parts by weight of herbal medicine powder based on 200 parts by weight of rice flour having a particle size of 500-1500 mesh. Including; 이때, 상기 한방 약재 가루는 감초, 산약, 오가피, 어성초, 인진을 말려서 입도 200-300메시로 되도록 분쇄하여 각각 2-4중량부씩 혼합시키거나 하수오, 곽향, 삼백초, 둥굴레, 인진을 말려서 입도 200-300메시로 되도록 분쇄하여 각각 2-4중량부 혼합시킨 것을 특징으로 하는 쌀빵 제조방법.At this time, the herbal medicine powder is dried licorice, acid powder, ogapi, eoseongcho, Injin pulverized to 200-300 mesh and mixed by 2-4 parts by weight, respectively, or sewage, Gwakhyang, three hundred s, Dongle, Injin dried particle size 200- Grinding to 300 mesh to prepare a rice bread, characterized in that 2 to 4 parts by weight of each mixed. 삭제delete 삭제delete 삭제delete 제1 항에 있어서,According to claim 1, 상기 쌀가루, 글루텐, 아스코르브산, 시스테인 및 한방 약재 가루를 혼합하여 제조된 반죽에, 효모 11-17중량부, 탈지분유 15-25중량부, 설탕 25-35중량부 및 소금 2-4중량부를 더 첨가하여 혼합물을 형성하는 것을 특징으로 하는 쌀빵 제조방법.To the dough prepared by mixing the rice flour, gluten, ascorbic acid, cysteine and herbal medicine powder, 11-17 parts by weight of yeast, 15-25 parts by weight of skim milk powder, 25-35 parts by weight of sugar and 2-4 parts by weight of salt Rice bread manufacturing method characterized in that the addition to form a mixture. 제5 항에 있어서,The method of claim 5, 상기 혼합물을 반죽기에 넣고 168-178중량부의 물을 첨가하면서 반죽한 후 마가린 8-12중량부를 넣고 다시 반죽하되 총 반죽시간이 5-15분이 되게 반죽하는 공정과,Putting the mixture into a kneader and kneading while adding 168-178 parts by weight of water, kneading again with 8-12 parts by weight of margarine, and kneading so that the total kneading time is 5-15 minutes; 상기 반죽을 25-35℃에서 5-15분간 1차 발효시키는 공정과,Primary fermentation of the dough at 25-35 ° C. for 5-15 minutes, 상기 1차 발효되어 부푼 반죽을 적당량으로 나누어 성형하는 공정과,Forming and dividing the first fermented and swollen dough into an appropriate amount; 상기 성형된 반죽을 45-55℃에서 15-25분간 2차 발효시키는 공정과,Secondly fermenting the molded dough at 45-55 ° C. for 15-25 minutes, 상기 2차 발효된 반죽을 오븐에 넣고 175-185℃에서 25-35분간 굽는 공정을 포함하는 것을 특징으로 하는 쌀빵 제조방법.Put the second fermented dough in the oven and baking process for 25-35 minutes at 175-185 ℃. 제1항, 제5항 및 제6항 중 어느 한 항에 기재된 방법에 의해 제조된 것을 특징으로 하는 빵.The bread manufactured by the method of any one of Claims 1, 5, and 6.
KR1020050083075A 2005-09-07 2005-09-07 Method for making rice bread containing herb and the rice bread made by the same KR100774239B1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020073620A (en) * 2001-03-15 2002-09-28 김영호 The functional bread making by the supplementation with silkworm powder and process for preparation thereof
KR20040007357A (en) * 2003-11-28 2004-01-24 장근홍 Manufacturing method of the functional steamed bread by herb medicines and its steamed bread
KR20050017040A (en) * 2003-08-11 2005-02-21 이문헌 Dough comprising rice powder and bread made by using the same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020073620A (en) * 2001-03-15 2002-09-28 김영호 The functional bread making by the supplementation with silkworm powder and process for preparation thereof
KR20050017040A (en) * 2003-08-11 2005-02-21 이문헌 Dough comprising rice powder and bread made by using the same
KR20040007357A (en) * 2003-11-28 2004-01-24 장근홍 Manufacturing method of the functional steamed bread by herb medicines and its steamed bread

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