KR101143914B1 - Manufacture method of wheat bread and composition - Google Patents

Manufacture method of wheat bread and composition Download PDF

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KR101143914B1
KR101143914B1 KR1020090108755A KR20090108755A KR101143914B1 KR 101143914 B1 KR101143914 B1 KR 101143914B1 KR 1020090108755 A KR1020090108755 A KR 1020090108755A KR 20090108755 A KR20090108755 A KR 20090108755A KR 101143914 B1 KR101143914 B1 KR 101143914B1
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whole wheat
gluten
bread
mixing
dough
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KR20110051932A (en
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곽성호
방민혁
장기철
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곽성호
장기철
방민혁
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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D2/24—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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

본 발명은 통밀빵 제조방법 및 그 조성물에 관한 것으로, 더욱 상세하게는 통밀자체로 제빵이 잘 되지 않는 한계를 극복하여 통밀 고유의 영양이 풍부히 살아있을 뿐만 아니라, 식감에 있어서 일반 밀가루 빵과 같이 부드러운 통밀빵의 제조방법 및 그 조성물에 관한 것이다.The present invention relates to a method for producing whole wheat bread and its composition, and more particularly, to overcome the limitations of baking well with whole wheat itself, not only abundant nutrient-rich alive, but also soft in the texture A method for producing whole wheat bread and its composition.

본 발명은 통밀빵 제조방법에 있어서, 통밀을 물에서 세척하는 세척단계; 세척된 통밀을 물에 넣어 불리는 불림단계; 불린 통밀을 롤러에 눌러 천연글루텐을 형성하여 천연글루텐재료를 형성하는 글루텐형성단계; 상기 글루텐형성단계에서 준비된 천연글루텐재료와 물 및 통밀가루를 혼합하는 혼합단계; 상기 혼합단계 이후, 설탕, 통밀, 버터, 이스트를 섞어 반죽하는 반죽단계; 상기 반죽단계 이후, 상온에서 숙성하는 숙성단계; 상기 숙성단계 이후, 성형하여 완성하는 완성단계로 형성된 것을 특징으로 한다.The present invention provides a whole wheat bread manufacturing method, washing step of washing whole wheat in water; A soaking step of putting the washed whole wheat into water; A gluten forming step of forming a natural gluten material by pressing a soaked whole wheat on a roller to form a natural gluten; A mixing step of mixing the natural gluten material prepared in the gluten forming step with water and whole wheat flour; After the mixing step, kneading step of mixing sugar, whole wheat, butter, yeast; After the kneading step, ripening step at room temperature; After the aging step, characterized in that formed in the completed step to complete the molding.

본 발명의 통밀빵 제조방법 및 그 조성물에 의하면 저온의 물에서 천연글루텐이 완성되므로 점탄성이 매우 높아서 반죽이 잘되고, 일반 밀가루로 형성한 빵과 같은 미감을 형성하는 효과가 발생한다. According to the whole wheat bread manufacturing method and the composition of the present invention, since natural gluten is completed in low temperature water, the viscoelasticity is very high, and the dough is well formed, and the effect of forming aesthetics such as bread formed from ordinary wheat flour occurs.

통밀, 글루텐, 천연글루텐, 밀가루, 통밀빵, 빵, 제빵. Whole wheat, gluten, natural gluten, flour, whole wheat bread, bread, baking.

Description

통밀빵 제조방법 및 그 조성물{MANUFACTURE METHOD OF WHEAT BREAD AND COMPOSITION}MANUFACTURE METHOD OF WHEAT BREAD AND COMPOSITION

본 발명은 통밀빵 제조방법 및 그 조성물에 관한 것으로, 더욱 상세하게는 통밀자체로 제빵이 잘 되지 않는 한계를 극복하여 통밀 고유의 영양이 풍부히 살아있을 뿐만 아니라, 식감에 있어서 일반 밀가루 빵과 같이 부드러운 통밀빵의 제조방법 및 그 조성물에 관한 것이다.The present invention relates to a method for producing whole wheat bread and its composition, and more particularly, to overcome the limitations of baking well with whole wheat itself, not only abundant nutrient-rich alive, but also soft in the texture A method for producing whole wheat bread and its composition.

최근 생활수준이 향상됨에 따라 식품에 대한 소비자들의 기호성이 다양해지고 고급화되면서, 조리가 간편하고 미각에 대한 기호도가 높은 가공식품을 선호하는 경향이 높아지고 있다.As the standard of living has recently been improved, consumers' preferences for food have been diversified and advanced, and the preference for processed foods with easy cooking and high taste for taste has increased.

상기 가공식품 중에 빵류라 함은 곡분을 주원료로 하여 이에 다른 식품 또는 식품 첨가물을 가하여 제조되는 식빵, 케이크류, 빵, 도넛 등을 말한다.Bread in the processed food refers to bread, cakes, bread, donuts and the like prepared by adding other food or food additives to the flour as a main raw material.

상기 빵은 식생활의 서구화 내지 편리한 식생활 추구경향으로 변모되면서 밥을 대신하는 대용식으로 소비가 많이 증가하고 있다.The bread is being consumed as a substitute for rice while being transformed into a westernized or convenient dietary pursuit of eating habits.

일반적으로 제빵시 반죽조직의 점탄성은 밀가루와 수분이 반죽되는 과정에서 발생하는 글루텐의 성격에 의해서 좌우되는데, 우리나라의 전통적인 통밀은 가루로 만들어 수분과 반죽할 때 글루텐이 잘 조성되지 않아서 제빵에 어려움이 있다. In general, the viscoelasticity of the dough tissue during baking depends on the nature of the gluten produced in the process of kneading flour and water.The traditional whole wheat flour of Korea is made of flour and the gluten is not well formed when kneading with water. have.

특히, 대한민국에서 생산되는 전통밀의 경우에 매우 거칠어서 빵의 재료로 사용하기가 매우 어렵다. In particular, the traditional wheat produced in the Republic of Korea is very difficult to use as a bread material is very rough.

이를 해결하기 위한 기술은 대한민국특허청 등록특허 제889880호, 제803334호, 제803332호 등에 개시된 바 있다.Techniques for solving this problem have been disclosed in the Republic of Korea Patent Office No. 889880, 803334, 803332.

그러나, 종래의 통밀빵 제조방법은 다음과 같은 문제점이 있었다.However, the conventional whole wheat bread manufacturing method has the following problems.

(1) 통밀의 껍질(밀기울)이 매우 거친 섬유질이어서 반죽내의 점탄성을 저하시켜 반죽이 잘 되지 않는다.(1) The whole wheat husk (bran) is a very coarse fiber, which lowers the viscoelasticity of the dough, making the dough difficult.

(2) 밀기울에 의해서 충분히 반죽이 되지 않아서 제빵과정에서 골고루 부풀지 못하게 되므로 완성된 빵의 형태가 먹음직스럽지 못하다.(2) Because the dough is not sufficiently kneaded by the bran, it cannot be swelled evenly in the baking process, so the shape of the finished bread is not good.

상기한 문제점을 해결하기 위해서, 본 발명은 통밀빵 제조방법에 있어서, 통밀을 물에서 세척하는 세척단계; 세척된 통밀을 물에 넣어 불리는 불림단계; 불린 통밀을 롤러에 눌러 천연글루텐을 형성하여 천연글루텐재료를 형성하는 글루텐형성단계; 상기 글루텐형성단계에서 준비된 천연글루텐재료와 물 및 통밀가루를 혼합하는 혼합단계; 상기 혼합단계 이후, 설탕, 통밀, 버터, 이스트를 섞어 반죽하는 반죽단계; 상기 반죽단계 이후, 상온에서 숙성하는 숙성단계; 상기 숙성단계 이후, 성형하여 완성하는 완성단계로 형성된 것을 특징으로 한다.In order to solve the above problems, the present invention in the whole wheat bread manufacturing method, washing step of washing the whole wheat in water; A soaking step of putting the washed whole wheat into water; A gluten forming step of forming a natural gluten material by pressing a soaked whole wheat on a roller to form a natural gluten; A mixing step of mixing the natural gluten material prepared in the gluten forming step with water and whole wheat flour; After the mixing step, kneading step of mixing sugar, whole wheat, butter, yeast; After the kneading step, ripening step at room temperature; After the aging step, characterized in that formed in the completed step to complete the molding.

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본 발명의 통밀빵 제조방법 및 그 조성물에 의하면 다음과 같은 효과가 발생한다.According to the whole wheat bread manufacturing method and the composition of the present invention the following effects occur.

(1) 저온의 물에서 천연글루텐이 완성되므로 점탄성이 매우 높아 반죽이 잘된다.(1) Since natural gluten is completed in low temperature water, the viscoelasticity is very high, and the dough is good.

(2) 밀기울에 의해서 반죽이 잘되지 않는 문제가 없어져 제빵과정에서 골고루 반죽이 고르게 부풀게 되어 일반 밀가루로 형성한 빵과 같은 미감을 형성한다.(2) There is no problem that the dough does not go well due to the bran, so the dough is evenly swelled evenly in the baking process, forming the aesthetic like bread formed with ordinary flour.

본 발명은 통밀빵 제조방법에 있어서, The present invention in the whole wheat bread manufacturing method,

통밀을 물에서 세척하는 세척단계(10);Washing step 10 for washing the whole wheat in water;

세척된 통밀을 물에 넣어 불리는 불림단계(20);A soaking step (20) called put the whole wheat washed;

불린 통밀을 롤러에 눌러 천연글루텐을 형성하여 천연글루텐재료를 형성하는 글루텐형성단계(30);A gluten forming step 30 of forming a natural gluten material by pressing a soaked whole wheat on a roller to form a natural gluten;

상기 글루텐형성단계(30)에서 준비된 천연글루텐재료와 물 및 통밀가루를 혼합하는 혼합단계(40);A mixing step 40 of mixing the natural gluten material prepared in the gluten forming step 30 with water and whole wheat flour;

상기 혼합단계(40) 이후, 설탕, 통밀, 버터, 이스트를 섞어 반죽하는 반죽단계(50);After the mixing step 40, the dough step of mixing the dough, sugar, whole wheat, butter, yeast dough 50;

상기 반죽단계(50) 이후, 상온에서 숙성하는 숙성단계(60);After the kneading step 50, the ripening step of aging at room temperature (60);

상기 숙성단계(60) 이후, 성형하여 완성하는 완성단계(70)로 형성된 것을 특징으로 한다.After the aging step 60, characterized in that formed as a completed step 70 to complete the molding.

상기 세척단계(10)는 통밀을 통째로 물에 넣고 깨끗하게 씻는 단계이다.The washing step (10) is to wash the whole wheat into clean water.

상기 불림단계(20)는 세척단계(10)에서 세척된 통밀을 5~10С°의 물에서 15~17시간 동안 침수하는 단계이다.The soaking step 20 is a step of immersing the whole wheat washed in the washing step 10 in 5 ~ 10С ° water for 15 ~ 17 hours.

상기 불림단계(20)에서 15~17시간으로 설정한 이유는 15시간 보다 적으면 통밀에서 점성성분이 노출되지 않기 때문이다.The reason for setting to 15 to 17 hours in the soaking step 20 is that if less than 15 hours, the viscous component is not exposed in whole wheat.

상기 글루텐형성단계(30)는 불림단계(20)에서 점성성분이 노출된 재료(도 2참조)를 롤러에 넣어 기포를 제거하여 천연글루텐이 형성된 천연글루텐재료를 완성하는 단계이다. The gluten forming step 30 is a step of completing the natural gluten material in which the natural gluten was formed by removing the air bubbles by putting the material (see FIG. 2) exposed to the viscous component in the soaking step 20.

상기 글루텐형성단계(30)에서 형성된 천연글루텐재료는 도 3과 같이 겔(gel) 상태로 점성이 매우 높은 반죽 형태로 형성된다.The natural gluten material formed in the gluten forming step 30 is formed in a highly viscous dough form as a gel (gel) state as shown in FIG.

상기 혼합단계(40)와 반죽단계(50)는 일반적인 밀가루로 제빵하는 방법이 비슷한데, 통밀가루 1kg당 물 500g, 이스트 10g, 버터 40g, 설탕 70g 및 감미료를 첨가하여 통밀반죽을 형성하고, 상기 통밀반죽 35중량%와 천연글루텐재료 65중량%를 섞어서 반죽을 완성한다.The mixing step 40 and the kneading step 50 is similar to the method of baking with a general flour, 500g of water per 1kg of whole wheat flour, 10g of yeast, 40g of butter, 70g of sugar and sweeteners to form a whole wheat dough, the whole wheat The dough is completed by mixing 35% by weight of the dough and 65% by weight of the natural gluten material.

상기 반죽단계(50)에서 준비된 반죽은 숙성단계(60)를 거치는데, 상기 숙성단계(60)는 27~29С°의 온도에서 50분~1시간10분의 시간 동안 숙성하는 단계이다.The dough prepared in the kneading step 50 is subjected to the aging step 60, the aging step 60 is a step of ripening for a time of 50 minutes to 1 hour 10 minutes at a temperature of 27 ~ 29С °.

상기 숙성단계(60)에서 27С°미만이면 발효력이 부족하고, 29С°를 초과하면 과발효가 일어나 반죽이 쳐지고 이취가 발생하며, 50분 미만이면 발효력이 약해지고, 1시간10분이 초과되면 과발효가 일어나 반죽이 쳐지게 된다.If the fermentation power is less than 27С ° in the aging step (60), the fermentation power is insufficient, if the excess exceeds 29С °, the dough is struck and off-flavor occurs. Will rise and the dough will be drooped.

상기 완성단계(70)는 숙성단계(60)에서 숙성된 반죽을 필요한 모양으로 만든 후에 오븐에 넣어서 일정한 온도로 구워서 통밀빵을 완성하는 단계이다. The completion step 70 is a step of completing the whole wheat bread by making the dough aged in the aging step 60 to the required shape and then baked in a oven at a constant temperature.

본 발명의 통밀빵 제조방법으로 통밀빵을 제빵하면, 합성글루텐을 전혀 사용하지 않고도 밀가루로 만든 빵과 전혀 식감과 미감이 떨어지지 않는 빵을 만들 수 있다.When the whole wheat bread is baked by the method of manufacturing the whole wheat bread of the present invention, it is possible to make bread made of flour and bread that does not fall at all in texture and taste without using synthetic gluten at all.

또한, 상기 천연글루텐은 쉽게 산패되지 않아서 냉장보관만 하면 오랫동안 그 성질을 유지하기 때문에 재료의 활용성이 좋다. In addition, the natural gluten is not easily rancid so that the properties of the material is good because it maintains its properties for a long time just refrigerated.

도 4는 본 발명의 바람직한 실시예로 형성된 통밀빵 제조방법에서 사용되는 천연글루텐을 한국식품연구소의 시험의뢰하여 얻은 성적서로 열량이 매우 높게 나타날 뿐만 아니라, 탄수화물 수분, 회분, 조단백질, 조지방 등의 성분으로 이루어진 것을 알 수 있다. Figure 4 is not only a high calorie in the results obtained by the natural food gluten used in the manufacturing method of the whole-wheat bread formed in a preferred embodiment of the present invention as a test request, carbohydrate moisture, ash, crude protein, crude fat and the like components It can be seen that consists of.

특히 본 발명은 통밀에서 형성된 천연글루텐이 포함된 천연글루텐재료와 통밀가루 만을 사용하여 제빵하므로 완전한 의미의 통밀빵이라 할 수 있다.In particular, the present invention can be said to be a whole wheat bread in full meaning because it is baked using only natural gluten material and whole wheat flour containing natural gluten formed from whole wheat.

본 발명은 첨부된 도면을 참조하여 바람직한 실시예를 중심으로 기술되었지만, 당업자라면 이러한 기재로부터 후술하는 특허청구범위에 의해 포괄되는 본 발명의 범주를 벗어남이 없이 다양한 변형이 가능하다는 것은 명백하다.While the invention has been described with reference to the accompanying drawings, preferred embodiments of the invention, it will be apparent to those skilled in the art that various modifications are possible without departing from the scope of the invention covered by the following claims.

도 1은 본 발명의 바람직한 실시예로 형성된 통밀빵 제조방법의 순서도.1 is a flow chart of a whole wheat bread manufacturing method formed by a preferred embodiment of the present invention.

도 2는 본 발명의 바람직한 실시예로 형성된 통밀빵 제조방법에 의해서 만들어진 점성성분이 나타난 통밀의 사진. Figure 2 is a photograph of the whole wheat showing the viscous components made by the whole wheat bread manufacturing method formed by a preferred embodiment of the present invention.

도 3은 본 발명의 바람직한 실시예로 형성된 통밀빵 제조방법에 의해서 만들어진 천연글루텐 사진.Figure 3 is a natural gluten photograph made by the whole wheat bread manufacturing method formed by a preferred embodiment of the present invention.

도 4는 본 발명의 바람직한 실시예로 형성된 통밀빵 제조방법에 의해서 만들어진 천연글루텐에 대한 시험성적서.Figure 4 is a test report for natural gluten made by the whole wheat bread manufacturing method formed by a preferred embodiment of the present invention.

Claims (4)

삭제delete 삭제delete 통밀빵 제조방법에 있어서, 통밀을 물에서 세척하는 세척단계(10); 세척된 통밀을 물에 넣어 불리는 불림단계(20); 불린 통밀을 롤러에 눌러 천연글루텐을 형성하여 천연글루텐재료를 형성하는 글루텐형성단계(30); 상기 천연글루텐과 물 및 통밀가루를 혼합하는 혼합단계(40); 상기 혼합단계(40) 이후, 설탕, 통밀, 버터, 이스트를 섞어 반죽하는 반죽단계(50); 상기 반죽단계(50) 이후, 상온에서 숙성하는 숙성단계(60); 상기 숙성단계(60) 이후, 성형하여 완성하는 완성단계(70)로 형성되되,In the whole wheat bread manufacturing method, washing step 10 for washing whole wheat in water; A soaking step (20) called put the whole wheat washed; A gluten forming step 30 of forming a natural gluten material by pressing a soaked whole wheat on a roller to form a natural gluten; A mixing step 40 of mixing the natural gluten with water and whole wheat flour; After the mixing step 40, the dough step of mixing the dough, sugar, whole wheat, butter, yeast dough 50; After the kneading step 50, the ripening step of aging at room temperature (60); After the aging step 60, is formed as a complete step 70 to complete the molding, 상기 혼합단계(40)와 반죽단계(50)는 통밀가루 1kg당 물 500g, 이스트 10g, 버터 40g, 설탕 70g 및 감미료를 첨가하여 통밀반죽을 형성하고, 상기 통밀반죽 35중량%와 천연글루텐재료 65중량%를 섞어서 반죽하는 것을 특징으로 하는 통밀빵 제조방법.The mixing step 40 and the kneading step 50 is added to 500g of water per 1kg of whole wheat flour, yeast 10g, 40g butter, 70g sugar and sweetener to form a whole wheat dough, 35% by weight of the whole wheat dough and natural gluten material 65 The whole wheat bread manufacturing method characterized by kneading the mixture by weight%. 삭제delete
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KR102175031B1 (en) 2020-04-06 2020-11-05 박영석 Method for manufacturing Cheese berry bread and barley bread
KR20200145141A (en) 2019-06-20 2020-12-30 박성식 Bread manufacturing method and bread produced by the method
KR102362851B1 (en) 2021-10-19 2022-02-14 김선국 Manufacturing method for sprouted whole wheat bread

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KR102381625B1 (en) 2019-08-20 2022-03-31 황주명 Milling methods for manufacturing specialized sprout whole wheat flour
KR20240153456A (en) 2023-04-13 2024-10-23 채가혜 Manufacturing method of arriheuk whole wheat using sugar-resistant yeast

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KR20060033683A (en) * 2004-10-14 2006-04-19 영농조합법인 한농복구회 Manufacturing method of bread using germinating wheat
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KR20020005547A (en) * 2001-11-30 2002-01-17 정시진 Multiple functional diet bread
KR20040005788A (en) * 2003-12-26 2004-01-16 정시진 Health aid food of breads or cakes types
KR20060033683A (en) * 2004-10-14 2006-04-19 영농조합법인 한농복구회 Manufacturing method of bread using germinating wheat
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200145141A (en) 2019-06-20 2020-12-30 박성식 Bread manufacturing method and bread produced by the method
KR102175031B1 (en) 2020-04-06 2020-11-05 박영석 Method for manufacturing Cheese berry bread and barley bread
KR102362851B1 (en) 2021-10-19 2022-02-14 김선국 Manufacturing method for sprouted whole wheat bread

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