KR100869907B1 - Manufacturing method of a bread using sugarless filling and kneading - Google Patents

Abstract

A baking method using sugar-free dregs and dough is made by sugar-free dregs and dough not using dregs, milk, egg, and butterfat. Mabit syrup, arabia gum, sugar alcohol and water are mixed and heated. Steamed red bean, steamed sweet potato or sweet pumpkin is crushed. And the mixture is boiled into a dregs. The rate of the dregs is made of the mabit syrup 3-15%, the arabia gum 5-23%, the sugar alcohol 10-30%, water 5-15%, and the main materials 35-60%.

Description

Manufacturing method of bread using sugarless sediment and dough {Manufacturing Method of a Bread using Sugarless Filling and Kneading}

The present invention, in the production of sediment, dough and bread, containing no sugar, milk, eggs, oils, etc., by inserting an alternative material, low calorie and healthy healthy sediment, dough and bread manufacturing method Invention. The sediments, doughs and breads produced by the present invention do not contain any sugars (4Kcal / 1g), eggs and any fats and oils and sugar alcohols such as erythritol (0.2Kcal / g) and marbit syrup (0.395Kcal) / 1g) by dramatically lowering the calories, it is characterized by being made at a level of about 38 to 50% than those of the commercially available products.

Generally, sugar and oil are used for the sediments and breads in the market. More than 40% of the red bean sediments in the market are made of sugar, and in the case of bread, the dough is made using sugar, eggs and oils. Calories are very high.

Recently, with increasing interest in improving the health and diet of consumers, a number of inventions have been filed and registered for functional breads containing healthy ingredients such as green tea, cheonma, and herbal medicines, but they also use sugar for sweetness. Since it is used, the bread is still an obstacle for those who need to limit intake of sugar and calories for health and beauty reasons.

In addition, when reducing the amount of sugar, oils and the like to reduce the calories had a problem that the sweet taste and texture is not preferred.

In order to overcome the above problems, the present invention is to provide a method for making sugar-free low-calorie sediment, dough and bread containing no sugar, eggs, oils and the like. This includes adding sugar alcohols such as erythritol, natural sugarless syrups such as marbit syrup, and gum arabic, a type of dietary fiber powder, instead of sugar.

In order to achieve the above object, when preparing sediment, sugar alcohol, such as erythritol, is added instead of sugar to give a sweet taste.The sugar alcohol has a high melting point and low viscosity, so it is difficult to be mixed with other materials, such as marbit syrup. The natural sugar-free syrup was added to lower the melting point, and dietary fiber powder such as gum was added to increase the viscosity to lower calories while maintaining the sweetness of the sediment. In addition, salt can be added to further lower the melting point, and herbal powders such as rosemary can be added to enhance the refreshing taste of sugar alcohol and eliminate scavenging.

In addition, sugar alcohol and gum arabic gum are added to the dough and bread to reduce calories while maintaining the chewy texture of the bread, while adding the herbal extract and chlorella powder to make healthy functional bread. To make it happen.

In the case of bread made from sediment and dough prepared by the present invention, sugar, eggs, oils and the like are not included at all, and the calories are less than half of the breads on the market. People who had difficulty in eating bread because of intake restrictions were able to eat bread with confidence.

Arabian gum, which is added in the manufacture of dough, uses less flour compared to ordinary bread of the same weight and thus lowers calories, which is a kind of dietary fiber powder, which facilitates digestion and defecation, and results in a relatively large satiety and a chewy texture.

In addition, it does not use any oils such as butter and margarine, so there is no need to worry about intake of saturated fats or saturated fatty acids or trans fatty acids.

On the other hand, due to the above characteristics, vegetarians can eat bread with confidence, and bread made with 100% rice as the main ingredient of the dough is useful for people who cannot eat food made with flour due to gluten allergy, digestive disorders, etc. In addition, without using any bakery additives such as improvers and emulsifiers, the use of fats, fats, and refined wheat, which can cause allergies, is eliminated, and even those suffering from infants and atopics who are sensitive to the ingredients are relieved. I can eat bread.

Here, in order to help understand the present invention, each step of the present invention is described in detail and exemplary embodiments are examined.

1. Sediment manufacturing stage

(1) 1st processing step

Instead of sugar (4Kcal / 1g), which is commonly used to sweeten sediment, it has a sweetness of about 75 to 85% of sugar, and its calories are only 1/20 calories, such as erythritol (0.2Kcal / 1g). Sugar alcohol will be used as an alternative sweetener. Erythritol itself is very low in calories, but low metabolic rate in the body, unlike other sweeteners, because it is not used as an energy source in the body is mostly discharged into the urine has the advantage that practically has little effect on calories. As a result of measurement by the Japan Energy Agency's energy evaluation method, the energy value is 0.0 Kcal / g, which is the only calorie zero sweetener at present.

However, in the case of the erythritol, the melting point is 119 to 123 degrees Celsius, and when the sugar alcohol is added only, the sugar alcohol does not mix well with other materials and forms crystals, so that the sediment is not properly formed, but the ingredients are just boiled. There was this. To solve this problem, natural sugar-free syrup (marbit syrup (0.395Kcal / 1g)) is added to lower the melting point of sugar alcohol to 90 degrees Celsius to facilitate sediment formation.

On the other hand, Marbit syrup is a natural reducing maltose made from potato starch. It is a sweet and refreshing sweetener with only 1/10 of its calories and viscous to compensate for the viscosity of sugar alcohol. . On the other hand, if more salt is added, the melting point is further lowered to facilitate the processing of sediment, and adding herbs such as rosemary can make the refreshing taste of sugar alcohol and remove the scent of red beans.

Also, it is a kind of dietary fiber, which keeps the viscosity of sediment and adds Arabic gum which makes sweetness evenly to main ingredients such as red beans. By adding gum arabic, you can expect the effects of regular dietary fiber, such as improving satiety, smoothing bowel movements and maintaining blood sugar.

On the other hand, since the melting point of sugar alcohol is high, first put the marbit syrup in water and boil it, and then boil it with salt herb and arabic gum, and finally put sugar alcohol.

The sugar alcohol may be used to include one or more sugar alcohols selected from xylitol, maltitol, erythritol, isomalt, sorbitol, mannitol, lacanto, and other reduced starch glycosylated salts, and the marbit syrup includes other natural sugarless syrups or The gum arabic may also include or replace other dietary fiber powder.

(2) 2nd processing step

Boil the red beans, boiled mashed or diced sweet potatoes, boiled mashed or diced sweet pumpkin, and stir again in the mixture after the first processing step. Stir and boil until moisture flies and becomes sediment.

On the other hand, the proportion of the material is 3 to 15 parts by weight of the marbit syrup, 5 to 23 parts by weight of the gum arabic, 10 to 35 parts by weight of the sugar alcohol, and 5 to 15 to 100 parts by weight of the sediment material. It is preferable to include a weight part and 35-60 weight part of said main materials.

In the case of marbit syrup, the minimum weight ratio required to ensure that erythritol does not melt sufficiently to remain in the granular state was set as the lower limit, and the upper limit was set at the point that the sugar content of sediment does not impair the texture. In the case of gum arabic, the minimum weight ratio necessary for the sediment materials to have the same viscosity as the sediment without breaking the egg was set as the lower limit, and the upper limit was set as long as it did not impair the function of other materials. In the case of sugar alcohol, the lower limit was set to maintain the minimum sweetness while being able to feel the viscous texture that is characteristic of sediment, and the upper limit was set to specific gravity so as not to damage the texture. Upper and lower limits were set so that sediments could form without compromising function.

2. Dough manufacturing step

(1) Mixing step

In order to make dough without using any oil, sugar, butter, or margarine, which are widely used as dough materials for making bread, sugar alcohol, such as erythritol, is added to the main ingredients such as rice flour or flour as a sweetening material. On the other hand, sugar, fats and oils are not used because the texture of the bread is bad, the taste is reduced, so that the dietary fiber powder gum arabic can be added to maintain the bread texture and taste.

Meanwhile, as the main material, one or more of black rice premix, brown rice premix, Korean wheat, and organic wheat may be used, and thus the main material may be selected as 100% of rice according to preference.

First, the proportion of the mixing material is 35 to 60 parts by weight of the main material, 3 to 10 parts by weight of sugar alcohol, 3 to 15 parts by weight of gum arabic, 0.3 to 2 parts by weight of salt, and 0.3 to 3 parts by weight of yeast with respect to 100 parts by weight of the mixing material. It is preferable to contain 25-50 weight part of parts.

Water in the material may be replaced by herbal extracts, water and herbal extracts may be used in combination. In addition, it is also possible to make a dough by adding chlorella powder, which is widely known to have useful properties such as immunity enhancement and toxin excretion, and in this case, it is preferable that the chlorella powder constitute 0.5 to 5 weight ratio based on the total weight. The herbal extracts are known to help metabolism smoothly, lower fat absorption, inhibit the synthesis of fat, help to break down and reduce body fat, and can be used in food among the medicines prescribed for diet in Korean medicine , Angelica, Schisandra chinensis, Macmun-dong, Baekbong-ryeong, Brown root, Licorice, Bamboo leaf, Yulmu, Creation, Cheongung, Baekjakbang, Windproof, Togongnyeong, Golden, White Jigyeo, Hyungae, Ginger, etc.).

On the other hand, the upper and lower limits of the materials are determined as the lower limit of the minimum specific gravity capable of performing the function of each material, the upper limit of the specific gravity so as not to damage the functions of other materials.

In the mixing step, the ingredients are placed in a mixing bowl and mixed for 8 minutes at medium speed and 3 minutes at low speed.

(2) pre-fermentation stage

The dough that went through the mixing step is fermented primarily in the fermentation chamber for 10 minutes. On the other hand, when the main material is a dough made of 100% rice, or the content of rice in the main material is higher than other materials, omitting the pre-fermentation or reducing the fermentation time is good for maintaining the texture and texture of the bread.

(3) division step

The dough is divided by the desired weight. It is common to divide by 50 ~ 200g.

(4) fermentation stage

The dough is fermented in a fermentation chamber for 2 minutes for 40 minutes.

3. forming and baking step

Put the sediment in the bread dough, shape and bake in the oven.

Bread made using the sediment and dough made through the above process (experimental example) generally has the following differences in terms of bread (comparative example) and raw materials in the market. The bread used in the comparative example below is based on the results of randomly selecting 10 breads distributed in the market in a random manner.

Raw material differences division Comparative example Experiment example Sugar use Unused milk use Unused egg use Unused Fats and oils use Unused Bakery additives (improving agents, emulsifiers, etc.) use Unused Sugar alcohol Unused use Marbit syrup Unused use Arabian sword Unused use Herbs or chlorella Unused Use by choice Herbal Extract Unused Use by choice

As can be seen from the above table, the bread according to the present invention is a high-calorie ingredient and at the same time, it does not use any sugar, milk, eggs and fats and fats that can cause various allergens, and uses alternative materials, and harmful substances such as improvers and emulsifiers. Baking additives are not used at all, while adding ingredients that are good for the body, such as herbs, chlorella, and herbal extracts, adds to the texture and bread function.

<Example>

1. Sediment manufacturing step (S100)

Mix 350 g of marbit syrup with 300 g of water and boil, add 10 g of salt, 5 g of rosemary, and 550 g of gum arabic, and boil further, add 1 kg of erythritol and boil. Then add 2 kg of sediment's main ingredients (boiled red beans or boiled mashed or diced sweet potatoes or zucchini) and stir and boil until moisture drips to form sediment.

2. Dough manufacturing step (S200)

1 dough 1

Add 1 kg of brown rice premix, 120 g of erythritol, 140 g of gum arabic, 140 g of salt, 20 g of yeast extract, 450 g of herbal extract, 350 g of water, and mix for 8 minutes at medium speed and 3 minutes at low speed. The dough is divided by 80 g and fermented for 40 minutes in the fermentation chamber.

(2) the dough 2

Add 1 kg of organic wheat, 120 g of erythritol, 180 g of gum arabic, 180 g of chlorella powder, 16 g of salt, 20 g of yeast extract, 450 g of herbal extract, 350 g of water, and mix for 3 minutes at low speed for 8 minutes. After the dough is pre-fermented in a fermentation chamber for 10 minutes, the dough is divided by 80 g and fermented in a fermentation chamber for 40 minutes.

3. Forming and baking step (S300)

After putting the 50 g of the sediment through the sediment manufacturing step to 80 g of the dough through the dough manufacturing step, and molded, bake for about 8 minutes in an oven of 180˚C, 150˚C upper fire.

On the other hand, in manufacturing the bread, it is also possible to prepare the sediment first and then to manufacture the bread as shown in Figure 1, it is also possible to manufacture the bread after manufacturing the dough first and the sediment as shown in Figure 2 It is possible.

The table below shows the red bean bread, sweet potato bread, sweet pumpkin bread prepared using the sediment produced by the main material of the sediment in each of the sediment, the sweet potato, sweet pumpkin and the dough 1 subjected to the dough manufacturing step. This is a table comparing calories in terms of breads (comparative example), which is generally distributed in the market. The bread used in the following comparative example is based on the result of calculating the average calorie by randomly selecting 10 breads distributed in the market in large quantities.

Calorie difference division Comparative Example (Kcal / 100g) Experimental Example (Kcal / 100g) Red bean bread 350 167 Sweet Potato Bread 450 169.4 Sweet pumpkin bread 300 132.2

As can be seen from the above table, the red bean bread according to the present invention has a calorie level of less than half as 48% of the comparative example, only 38% for sweet potato bread, and only 44% for sweet pumpkin bread. As you can see, the calories are less than half of those on the market.

For the calories of the experimental example, the results were recognized through the test results of the Korea Food Research Institute, G10, G20, G30 of Figures 3, 4, 5 represents the calories of each bread.

The specific matters and examples described in detail in the specification are provided only to assist in understanding the present invention, and are not intended to limit the scope of the invention. Thus, the scope of the present invention includes the embodiments that are obvious to those skilled in the art, and thus the scope of the present invention is not limited by any other than the appended claims, where the singular reference to the elements is not explicitly mentioned. If not, it is not intended to mean "only one", but rather "one or more". References herein to specific components are inclusive of all structural, chemical, and functional equivalents known in the art and are considered to be encompassed by the claims. In addition, the devices or methods presented by the present invention are not necessarily essential, all of which are included in the claims. Furthermore, no elements described herein are necessarily required in the practice of the present invention unless specifically stated to be "essential" or "indispensable."

1 is a process flow diagram illustrating a bread manufacturing method according to an embodiment of the present invention.

Figure 2 is an embodiment according to the present invention, a process flow diagram illustrating a bread manufacturing method.

Figure 3 in one embodiment of the present invention, the test report for the calories of the red bean bread prepared by the manufacturing method.

Figure 4 in one embodiment of the present invention, the test report for the calories of sweet potato bread produced by the manufacturing method.

5 is in one embodiment of the present invention, the test report for the calories of sweet pumpkin bread produced by the manufacturing method.

<Description of Signs for Main Parts of Drawings>

S100: Sediment Manufacturing Step

S200: Dough Manufacturing Step

S300: Forming and Baking Steps

G10: Calories in Red Bean Bread

G20: Calories in Sweet Potato Bread

G30: Calories of Sweet Pumpkin Bread

Claims (12)

delete delete delete delete In the method of manufacturing sediment, Marbit syrup, gum arabic, the first processing step of boiling and mixing the sugar alcohol and water; Boiled red beans, boiled mashed or diced sweet potato, boiled mashed or diced into a main ingredient containing at least one of the main ingredients containing at least one of the stirring until boiling until the second processing step; characterized in that it comprises a; Sediment manufacturing method to do. The method of claim 5, The first processing step, after boiling the mixture of the water and the marbit syrup, and then put the Arabic gum again and further boiled, and then put the sugar alcohol to boil again; sediment production method comprising a. The method of claim 5, The proportion of the sediment material is 3 to 15 parts by weight of the marbit syrup, 5 to 23 parts by weight of the gum arabic, 10 to 35 parts by weight of the sugar alcohol, 5 to 15 parts by weight of water, based on 100 parts by weight of the sediment material, Sediment production method characterized in that consisting of 35 to 60 parts by weight of the main material. The method of claim 5, The primary processing step, sediment production method characterized in that it further comprises at least one of salt, herbs. delete delete delete Molding bread by putting the sediment prepared according to any one of claims 5 to 8 in a dough; And Baking the molded bread; Method comprising a bread.

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