KR100803332B1 - Method for manufacturing steamed bread using cereal flour and raw rice wine - Google Patents

Abstract

A method of manufacturing steamed bread is provided to produce bread with soft mouthfeel like wheat flour bread and a chewy and fresh mouthfeel peculiar to rice as well as a delicate taste and fresh mouthfeel peculiar to raw rice wine. Dough is fermented at 20 to 40deg.C for 30 to 90min, remixed for 3 to 10min, fermented at 20 to 40deg.C for 30 to 90min and heated with steam in a steam oven for 10 to 20min to give bread. The dough is obtained by mixing a first mixture containing 40 to 66 parts by weight of starch acetate, xanthan gum, sugar, soy protein isolate, water and enzyme, 95 to 120 parts by weight of a second mixture containing raw rice wine, yeast, water, salt and butter and 100 parts by weight of grain flour. The enzyme is Novamyl enzyme. The grain flour contains 92 to 98 parts by weight of rice flour and 2 to 8 parts by weight of sweet pumpkins.

Description

Method for manufacturing steamed bread using cereal flour and raw rice wine}

1 is a block diagram showing a steam bread production method using the flour and makgeolli of the present invention.

The present invention relates to a bread manufacturing method, and more particularly, to a steam-based bread production method using grain flour and rice wine, which can realize the unique chewy and rich texture and soft and aromatic flavor of rice while having abundant volume and network structure. .

Currently, domestic rice production continues to increase with the development of agricultural technology, and rice imports continue to increase. Thus, while rice stocks are increasing year by year, rice consumption continues to decline due to westernization and changes in diet. Therefore, the government encourages the consumption of rice in the food and beverage industry to promote rice consumption, but due to the inherent characteristics of rice, its use is limited industrially.

For example, in the baking industry, there has been an attempt to make bread by mixing rice with wheat, but unlike wheat bread, since gluten is not generated in the baking process, no network structure is generated. Therefore, it has a harder and thicker texture than wheat bread.

Particularly, in the case of steamed rice bread, it is not enough to swell due to insufficient gluten, and thus, a soft texture unique to steam bread could not be realized, and thus a problem in that steam bread could not be produced using rice was generated.

As a result, most of the steam-based bread in which rice is mixed is made by simply mixing rice with flour, but the steam-based bread in which rice is mixed has an inherent smell of wheat flour, and thus, It was not possible to provide a different texture, the consumption of rice using bread was also a problem that is considerably limited.

The present invention has been made to solve the conventional problems as described above, the object of the present invention is to have a sufficient volume and a rich network structure, so it can have a soft texture, such as wheat bread and a chewy and fresh texture unique to rice. The present invention provides a steam bread production method using grain flour and rice wine.

Steam method bread production method using the cereal flour and makgeolli of the present invention for achieving the above object is a mixture by mixing 40 ~ 66 parts by weight of the primary mixture consisting of starch acetate, xanthan gum, sugar, soybean protein, water, enzyme To the primary mixture compounding step and the primary mixture compounded according to the primary mixture compounding step to 95 to 120 parts by weight of the secondary mixture consisting of rice wine, yeast, water, salt, butter and 100 parts by weight of flour A dough composition step of forming a dough material through a mixing step of mixing the secondary mixture; A first fermentation step of fermenting the dough prepared according to the dough composition step for 30 to 90 minutes at 20 to 40 ℃; A remixing step of mixing the dough fermented through the first fermentation step again; A second fermentation step of fermenting the remixed dough again at 20-40 ° C. for 30-90 minutes; It is characterized in that it comprises a steaming step of steaming the dough fermented in accordance with the secondary fermentation step.

Hereinafter, with reference to the accompanying drawings an embodiment of a steam bread production method using the flour and makgeolli of the present invention will be described in detail as follows.

First Embodiment

1 is a block diagram showing a steam bread production method using the flour and makgeolli of the present invention, as shown steam method bread production method using the flour and makgeolli of the present invention is largely dough composition step, primary fermentation step It consists of a re-mixing step, a secondary fermentation step and a steaming step.

First, the dough composition step is to make the dough, which is the basic material of the bread, and more specifically, to make the dough through the first mixture blending step and the second mixture blending step.

Here, the primary mixture blending step is a step of mixing the primary mixture consisting of starch acetate, xanthan gum, sugar, separated soy protein, water, enzymes to form a blend, for this purpose in the present invention starch acetate 1-2, xanthan gum (Xanthan Gum) 0.5-1, sugar 20-30, soy protein 0.5-1 separated, water 20-30, enzyme 0.1-0.5 weight part, and mix | blended.

However, in addition to each weight part mentioned above, a primary mixture can also suitably adjust a mixing ratio between 40-66 weight part in total. And the enzyme serves to prevent the aging of the bread by changing the damaged starch and some amylose (Amylose) to monosaccharides, in the present invention used Novamyl (Novamyl) enzyme, the enzyme used in conventional bread production It is okay to do it.

And mixing of the primary mixture mixing step is to capture the air in the primary mixture through the forming (Forming), in the present invention was carried out at a rotation speed of 130 ~ 200 rpm / min for 10 to 20 minutes. The reason why the mixing time is exemplified here is that if the mixing time is shorter than the set time, sufficient foaming cannot be achieved, and if mixing over the set time, the tissue is destroyed and the collected air is discharged into the atmosphere. .

Therefore, the starch acetate, xanthan gum and separated soybean protein of the primary mixture blending step serve as a film for coating the rice powder particles in the process of mixing with the added grain flour, which causes the rice powder particles to have poor adhesion to each other. Because of this, it is possible to easily generate a network such as wheat bread gluten.

The secondary mixture blending step is a step of mixing the secondary mixture consisting of 100 parts by weight of rice powder, rice wine, yeast, water, salt, yeast, butter as an example of the flour to the above-mentioned formulation to form a dough, for this purpose In the present invention, a secondary mixture consisting of makgeolli 30-40, yeast 4-6, water 58-66, salt 1-2, butter 3-6 parts by weight was blended.

However, the secondary mixture may also appropriately adjust the blending ratio between 95 parts by weight and 120 parts by weight in addition to the respective parts by weight described above. Mixing of the secondary mixture mixing step proceeds at a rotational speed of 130 to 200 rpm / min for 10 to 20 minutes, as in the first dough composition step, but first mixed with rice, rice wine, yeast, water, salt Mix for minutes, then mix with butter. The reason for this is that when butter is added early, an oil film is formed on the rice powder to inhibit the network formation of the bread.

In addition, the yeast of the secondary mixture serves to swell enough during the manufacture of bread, and in the present invention, 3.6 parts by weight of natural Bauli (or Panettone) species and 1.45 parts by weight of yeast are mixed and used. It was. Here, yeast produces organic acids, ketones, aldehydes, etc. during the fermentation process, thereby improving the texture of the bread and releasing the taste of bread.

And water is preferably added 3 to 4 times, but it is also possible to mix and mix a fixed amount at a time, and it is preferable to add the yeast after diluting it in the above water, but it can also be added together with other secondary mixtures. .

The primary fermentation step is a step of fermenting the dough made according to the dough composition step, for this purpose in the present invention was fermented at 30 ℃ for 60 minutes to ensure that the first breeding of yeast is appropriate.

However, the above fermentation temperature can be set between 20 ~ 40 ℃ in addition to 30 ℃, the fermentation time can be properly adjusted between 30 ~ 90 minutes in consideration of the above fermentation temperature in addition to 60 minutes.

The re-mixing step is a step of mixing the dough fermented through the first fermentation step again, and for this purpose, the present invention proceeds at a rotational speed of 130 to 200 rpm / min for 3 to 10 minutes.

The reason for performing the remixing process is to spread the spherical protein of rice and make it linear like gluten to help the structure formation. The carbon dioxide generated by yeast is discharged to the atmosphere through the remixing process, Fresh air is collected again into the kneading material, so that the yeast is mixed into the kneading material which is less fermented or not so that the overall uniformity and sufficient fermentation can be achieved again.

The secondary fermentation step is a step of fermenting the remixed dough once more, for this purpose, in the present invention, the dough is divided into 120 g units and fermented at 30 ° C. for 45 to 60 minutes, so that the reproduction of the secondary yeast is sufficient. This could be done.

The reason why the fermentation temperature and the fermentation time is set is that the fermentation is not produced when the fermentation is carried out under the set conditions. Therefore, the fermentation temperature and fermentation time have a tissue structure such as rice cake. This is because the marketability is reduced due to expansion.

And the size of the dough can be appropriately divided between 50 ~ 200g according to the type of product in addition to 120g, the secondary fermentation temperature is between 20 ~ 40 ℃ in consideration of the size of the divided dough other than 30 ℃ It is possible to set, the secondary fermentation time can be appropriately set between 30 to 90 minutes in consideration of the size of the dough and fermentation temperature in addition to 60 minutes.

The steaming step is a step of steaming the dough fermented according to the second fermentation step in a steam oven or the like. In the present invention, the steaming steamer is steamed for 12 minutes in a steam oven, thereby making it possible to produce a bread having a rich volume. However, the steam time may be appropriately changed between 10 and 20 minutes in consideration of the size of the dough in addition to 12 minutes.

Second Embodiment

The steam bread production method using the flour and makgeolli of the present invention according to the second embodiment is almost the same as the manufacturing process of the first embodiment, except that the flour is composed of 92 to 98 parts by weight of rice powder and 2 to 8 parts by weight of mugwort powder. There is a difference in configuration.

Therefore, the present invention provides a refreshing texture and flavor of mugwort in addition to the inherent texture of rice, and also provides various useful nutrients contained in mugwort such as gloropine, potassium, iron, calcium, and vitamins.

Third Embodiment

The steam bread production method using the flour and makgeolli of the present invention according to the third embodiment is almost the same as the manufacturing process of the first embodiment, except that the flour is composed of 92 to 98 parts by weight of rice powder and 2 to 8 parts by weight of sweet pumpkin There is a difference in points.

Therefore, the present invention provides not only the unique texture of rice but also a slightly sweet and tasty texture and flavor unique to sweet pumpkin, and various useful nutrients contained in sweet pumpkin such as various vitamins, minerals and fiber.

Fourth Embodiment

The steam bread production method using the flour and makgeolli of the present invention according to the fourth embodiment is almost the same as the manufacturing process of the first embodiment, except for the grain powder of rice powder 80 ~ 90, barley 5 ~ 15, beans 2 ~ 8 weight There is a difference in the point of mixing composition.

Therefore, the present invention provides a soft and light texture through barley and soybeans, and also provides various useful nutrients contained in barley and soybeans such as various vitamins, minerals, proteins, and dietary fiber.

On the other hand, this embodiment of the present invention is only to describe a preferred example, the scope of the present invention is not limited to such, and can be changed as appropriate within the scope of the same idea.

As described above, through the kneading composition step, the first fermentation step, the remixing step, the second fermentation step, the steaming step, the rice's peculiar and chewy texture can be realized, and the rice consumption can be greatly increased. This is a very useful effect.

In addition, the present invention has a sufficient volume and a rich network structure by reducing the adhesion between the grain particles, such as rice powder has the effect of realizing a soft texture, such as wheat bread.

Moreover, the present invention promotes fermentation by yeast due to makgeolli, resulting in a network structure in which the bread tissue is more fully inflated. Therefore, you can have a softer texture, and there is also a very useful effect of obtaining a unique and refreshing texture unique to makgeolli.

In addition, the present invention is not only provide a variety of flavors and nutrients because the mugwort, sweet pumpkin, barley, beans, etc. are mixed in addition to rice, but also has a useful effect of providing a more luxurious and new texture bread to consumers.

Claims (14)

The primary mixture blending step of mixing the 40 ~ 66 parts by weight of the primary mixture consisting of starch acetate, xanthan gum, sugar, separated soy protein, water, enzymes to form a blend, and 1 blended according to the primary mixture blending step A dough composition step of forming a dough through a secondary mixture blending step of mixing by mixing 100 parts by weight of a 95-120 parts by weight of the secondary mixture consisting of makgeolli, yeast, water, salt, butter to the tea mixture; A first fermentation step of fermenting the dough prepared according to the dough composition step for 30 to 90 minutes at 20 to 40 ℃; A remixing step of mixing the dough fermented through the first fermentation step again; A second fermentation step of fermenting the remixed dough again at 20-40 ° C. for 30-90 minutes; Steaming step of steaming the dough fermented according to the second fermentation step Steam method bread production method using the flour and makgeolli characterized in that comprises a. The method of claim 1, wherein the primary mixture is composed of starch acetate 1-2, xanthan gum 0.5-1, sugar 20-30, separated soy protein 0.5-1, water 20-30, enzyme 0.1-0.5 parts by weight. Steam bread production method using the flour and rice wine. [Claim 2] The method of claim 1, wherein the enzyme of the primary mixture is a Novamyl enzyme. The method of claim 1 wherein the secondary mixture is steamed bread production using grain flour and makgeolli, characterized in that consisting of makgeolli 30-40, yeast 4-6, water 58-66, salt 1-2, butter 3-6 parts by weight Way. [5] The method of claim 1 or 4, wherein the yeast of the secondary mixture is composed of Bauli and yeast. delete The method of claim 1, wherein the mixing step of the secondary mixture is mixed with makgeolli, yeast, water, salt, and flour first, and then mixed with butter to mix the steam-based bread production method using the rice flour and makgeolli. Steam bread production method using grain flour and rice wine. The method of claim 1, wherein the flour is a steam bread production method using the flour and makgeolli, characterized in that consisting of 100 parts by weight of rice powder. The method of claim 1, wherein the flour is a steam bread production method using the flour and makgeolli, characterized in that consisting of 92 to 98 parts by weight of rice powder and 2 to 8 parts by weight of wormwood powder. [Claim 2] The method of claim 1, wherein the flour is 92 to 98 parts by weight of rice powder and 2 to 8 parts by weight of sweet pumpkin. The method of claim 1, wherein the flour is a rice powder 80-90, barley 5-15, beans 2 to 8 parts by weight, characterized in that the steam method bread production method using rice flour and makgeolli. The method of claim 1, wherein the remixing step is a steam bread production method using the flour and makgeolli, characterized in that mixing for 3 to 10 minutes. The method of claim 1, wherein the secondary fermentation step is divided into 50 ~ 200g unit for steam type bread production method using grains and rice wine, characterized in that the fermentation for 30 to 90 minutes at 20 ~ 40 ℃. The method of claim 1, wherein the steaming step is a steam bread production method using the flour and makgeolli, characterized in that steaming for 10 to 20 minutes in a steam oven.

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