KR100828089B1 - Manufacturing method of kwabaigi using blackrice and rubus coreanus miquel - Google Patents

Abstract

A preparation method of cruller using black rice and Rubus coreanus Miquel is provided to enhance the taste and nutrition of cruller by using yeast and olive oil without adding a dough conditioner, cooking oil, margarine and butter. A preparation method of cruller using black rice and Rubus coreanus Miquel comprises the steps of: (i) mixing 6.5~8wt% of black rice soaked in water and ground, 68~75wt% of wheat flour, 6.5~8w% of Rubus coreanus Miquel liquid, 2~3wt% of olive oil, 3~4wt% of powdered milk, 5.5~6wt% of sugar, 0.5~1wt% of salt and 1~2wt% of yeast, and kneading the mixture; (ii) fermenting the dough at 25°C for 6hr, and aging it; and (iii) forming the aged dough into a twisted shape, and frying it in oil at 180°C.

Description

Manufacturing Method of Kwabaigi Using Black Rice and Bokbunja {Manufacturing Method of Kwabaigi using Blackrice and Rubus coreanus Miquel}

1 is a schematic manufacturing process of pretzel with black rice and bokbunja according to the present invention.

The present invention relates to a pretzel using black rice and bokbunja, and a method for producing the same, and to a pretzel added with black rice and bokbunja containing the color, taste, and nutrition of black rice and bokbunja.

Conventional pretzel is a kind of confectionery made by elongating the flour, breaking it into two strands and twisting it into the cooking oil. It's a deep-fried confectionery that is twisted into two strands of oil and fried.

The pastry of ordinary fried confectionery can cause obesity by adding cooking oil, margarine, butter, etc. to improve taste and texture.

In the conventional pretzel dough, benzyl peroxide or potassium bromide, which is known to play a role of shortening the maturation time of the dough and sterilizing using a wheat flour improving agent, may be used. The modifier is edible as a food additive, but is harmful to the human body as a chemical component.

The present invention is to solve the problems of the prior art, it is an object of the present invention to add the nutritious of black rice and bokbunja, the taste is good, and to provide a pretzel with black rice and bokbunja that can taste even with eyes.

In order to achieve the above object, the method of manufacturing a pretzel with black rice and bokbunja according to the present invention is mixed with crushed black rice and flour, bokbunja liquid , olive oil, powdered milk, sugar, salt and yeast after soaked in water. And the step of fermenting the dough at 25 ° C. and aging, and forming the dough at which the fermentation is completed and frying it in oil at 180 ° C.

In addition, the mixture Black rice  6.5 ~ 8% by weight and flour 68-75%, Bokbunja liquid   6.5 to 8% by weight, 5.5 to 6% by weight of sugar, 0.5 to 1% by weight of salt, 3 to 4% by weight of powdered milk, 1 to 2% by weight of yeast, characterized in that the addition of 2-3% by weight of olive oil.

Also, the The dough is  It is characterized in that the fermentation at 25 ℃ for 6 hours.

The present invention is made by adding flour and black rice, bokbunja liquid, sugar, salt, powdered milk, yeast, olive oil with aged black rice and Bokbunja, and then mixing the kneaded dough, twisted into a pretzel type and fried in oil .

Hereinafter, with reference to the accompanying drawings, it will be described in detail a method of manufacturing a pretzel with black rice and bokbunja according to the present invention.

1 is a schematic diagram of a manufacturing process of a pretzel with black rice and bokbunja according to an embodiment of the present invention is shown.

Black rice washed, soaked in water and then crushed by grinding in a sieve, 6.5-8% by weight of black rice, 68-75% by weight of wheat flour, 6.5-8% by weight of bokbunja liquid, 5.5-6% by weight of sugar, 0.5-1% by weight of powdered milk 3 to 4% by weight, 1 to 2% by weight of yeast, 2-3% by weight of olive oil are mixed.

Mix the black rice with flour, yeast, powdered milk, sugar, and salt so that they are evenly mixed.

Black rice is mainly produced in South Asia and China, and is currently produced in Korea and is known for its rich medical effects. In particular, anthocyanins, which are purple pigments of black rice, have high stability against high temperature and sunlight and are used as food materials in the processing of bread, noodles, and porridge.

In addition, black rice has a distinct effect on diseases such as head dizziness, anemia, white hair prevention and treatment, eye disease, polyuria, constipation, cardiovascular, and also contains a large amount of selenium (Se) is effective in the prevention of cancer.

Since black rice is used as a brown rice, it has more nourishment than white rice because it has seeds and contains more calcium and vitamins (B1, B2, niacin). Some of the black rice's layers contain substances that have sulfate and carcinogenic effects. It is reported to be. In addition, black rice is richer in protein, fat, minerals, phosphorus, iron, and the like than white rice, and is rich in amino acids, especially lysine is much higher than white rice. Prevents aging, is excellent for constipation and has a good effect on the skin.

The mixture of flour and black rice is added by mixing bokbunja liquid and olive oil to make a dough.

Crush some of the bokbunja, add the sugar to the pot, add the sugar, and stir it on a low heat. Slowly boil and heat the bokbunja. The fruit will clump together and slowly pour into a sack, such as burlap. Boil the juice again and prepare the stock solution of Bokbunja.

Bokbunja tastes slightly sweet, sour and fragrant, and is mainly used as a herbal medicine. Bokbunja contains phosphorus and iron, potassium and vitamins A, C, carbohydrates, glucose, fructose, pectin, malic acid, lemon acid, capronic acid, formic acid, polyphenols, tannins, saponins, and anthocyanins.

Bokbunja is a component of beta-cystoterol that reinforces kidney function to treat oil wells and dreams, maintains urine volume and excretion time, strengthens men's energy, and is effective in diabetes and enuresis in young children.

Vitamin C in bokbunja contains more than strawberries, so it activates the adrenal cortex, which regulates various hormones, which helps in fatigue recovery, stamina and immune system.

Tannins contained in bokbunja prevent the absorption of harmful ingredients alkaloids, and has the effect of releasing waste in the body. Ginseng contains saponin, which prevents cancer, promotes expectoration, cough, and cholesterol breakdown.

The antioxidant action of polyphenols prevents aging. Anthocyanin, a pigment of bokbunja fruit, prevents cell aging caused by harmful oxygen and protects eyesight.

Olive oil does not contain cholesterol and contains 55-86% of monounsaturated fatty acids, which not only lowers bad cholesterol in the blood, but also contains natural antioxidants such as tocopherol, squalene and polyphenols. There are many differences from general cooking oil because it contains a large amount of substances that are good for preventing diseases, diet, and beauty of diseases such as disease, indigestion and diabetes. In particular, since the lipid component of olive oil is the same as that of breast milk, it can be eaten raw because it is absorbed and decomposed 100% in the body.

According to a study that monounsaturated fatty acid lowers blood cholesterol levels in the body, the oil percentage of edible oil (soybean oil) and olive oil contains three times more monounsaturated fatty acids than cooking oil.

Olive oil is added to the dough to help the molding of the dough, the molded dough does not stick to each other, it can improve the taste and crispy chewy texture when fried.

Powdered milk is processed with milk and contains proteins, fats, sugars, vitamins and minerals, which are perfect foods for your baby's growth.

Therefore, powdered milk, along with black rice, bokbunja, and olive oil enhances the nutrition and blends with the unique flavor of powdered milk to substitute a meal.

Yeast is commonly used to ferment and swell dough.

Dry yeast can be used, and if the amount of ingredients is exceeded, the dough may be over-fermented, causing the viscosity of the dough to become too large and sticky.

Salt and sugar are intended to control the taste of pretzel and when the amount exceeds the amount of the fermentation of the dough is not well made, the elasticity of the dough may be excessively increased. In addition, when mixing and kneading the dough, because the bokbunja liquid is used because there is sugar contained in the bokbunja liquid does not need to use a large amount.

Fermented at 25 ° C. for 6 hours without molding the kneaded product. The dry yeast used in the kneaded product is well fermented at room temperature, so that fermentation at low temperature or high temperature does not occur well.

The fermented dough is shaped into pretzel and fried in soybean oil which is vegetable oil at 180 ℃.

When the molded dough is fried in oil at 180 ° C. or less, oil is absorbed in the pretzel itself so that the inside of the pretzel is not cooked evenly, and when the temperature is over 180 ° C., the pretzel surface burns.

Hereinafter, a specific manufacturing process according to the present invention will be described in detail by way of examples.

Dough production

Soaked in water and mixed with 1kg of crushed black rice and 10kg of flour, and then kneaded by adding 1kg bokbunja liquid, 800g sugar, 110g salt, 500g powdered milk, 220g yeast, 350g olive oil.

Fermentation and ripening process

The dough is fermented at 25 ° C. for 6 hours so that the fermentation can be made well.

Molding and Frying Process

After molding the fermentation and maturation of the kneaded dough, and then fried in soybean oil at 180 ℃ to prepare a pretzel.

Pretzel prepared by the same process as in the above embodiment, the taste and color of the black rice and bokbunja goes well, it is also rich in nutrition can be a nutritious snack.

In the method for producing black pear and black bokbunja of the present invention, the black rice and bokbunja liquid is added to the flour in order to enhance the taste and nutrition of the black pear pear, and the taste and nutrition by adding olive oil, yeast, sugar, salt, milk powder In addition, there is an effect that can produce a pretzel rich in color.

As described above, the present invention relates to a pretzel containing black rice and bokbunja, various modifications and changes will be possible without departing from the technical spirit of the present invention.

Claims (3)

After soaking in water, mixing the crushed black rice with flour, bokbunja liquid, olive oil, powdered milk, sugar, salt and yeast, Fermenting the dough at 25 ° C. and aging; The method of producing a pretzel is added to the black rice and bokbunja characterized in that it comprises the step of forming the fermented dough is fried in 180 ℃ oil. According to claim 1, wherein the mixture is 6.5-8% by weight of black rice and 68-75% by weight of wheat flour, 6.5-8% by weight of bokbunja liquid, 5.5-6% by weight of sugar, 0.5-1% by weight of salt, 3-4% by weight %, Yeast 1 to 2% by weight, olive oil 2 to 3% by weight of the black rice and bokbunja method of producing a pretzel. The method of claim 1, wherein the dough is fermented at 25 ℃ for 6 hours.

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