KR101361468B1 - Brown rice bread and manufacturing method thereof - Google Patents

Abstract

The present invention relates to brown rice bread, which has a soft texture and a high nutrient content, and meets the preference of contemporary men showing a high interest in diet and health since the bread is manufactured using healthy brown rice flour instead of refined wheat flour usually used for making bread, and a method for manufacturing the same. The method for manufacturing the brown rice bread according to the present invention comprises: a weighing process for weighing the brown rice flour and honey; a separating process for preparing the egg white by separating it from the yolk; a first mixing process for whipping the egg white prepared at the separating process; a second mixing process for adding the honey to the egg white whipped at the first mixing process and whipping together; a third mixing process for adding the brown rice flour to a mixture of the egg white and honey whipped at the second mixing process and whipping together, then forming brown rice dough; a shaping process for putting the brown rice dough into a loaf pan, then shaping into a loaf; a heating process for heating the brown rice dough in the loaf pan; and a cooling process for cooling the heated brown rice bread after the heating process. The brown rice bread according to the present invention has a high nutrient content and meets the preference of contemporary men showing a high interest in diet and health.

Description

Brown rice bread and its manufacturing method {BROWN RICE BREAD AND MANUFACTURING METHOD THEREOF}

The present invention relates to a brown rice bread prepared using brown rice powder and a method of manufacturing the same, and more particularly, by using brown rice flour, which is beneficial to health, in place of the refined flour generally used in the manufacture of bread. The present invention relates to a brown rice bread and a method of manufacturing the same, which can satisfy the taste of modern people with a soft texture, high nutrient content, and high interest in diet and health.

In general, brown rice removes only rice husk layers, and consists of three parts: seed, skin, and endosperm.It has a high content of micronutrients such as vitamins and minerals and is rich in fiber compared to white rice, making it a health food material useful for preventing adult diseases. I am getting it.

In addition, brown rice is known to be effective in constipation and gastrointestinal diseases by releasing and discharging harmful substances and wastes in the body because it contains a large amount of various vitamins and minerals, and also releases heavy metals that are easy to accumulate in the human body. In addition, brown rice fiber excretes bile acids in the intestine, inhibits the absorption of cholesterol, reduces blood cholesterol, and delays the absorption of sugar, thus significantly lowering blood sugar in diabetics.

Accordingly, a technique for preparing brown rice bread, which can be easily eaten using brown rice and considering both functionality and nutrition, has been disclosed. The conventional brown rice bread has a good nutritional value but low viscosity and is not easily kneaded. The bread was made by mixing 10 to 20% by weight of and a large amount of wheat flour, and it was not a complete brown rice bread because it did not make the most of the usage and nutritional aspects of brown rice. This is not only a multi-use of the excellent nutritional aspects of brown rice, but also had a problem that can not be ingested by people with indigestion or gluten allergy or celiac disease.

In addition, the lack of dough due to the low viscosity of brown rice not only can not shape the bread properly but also has the disadvantage of being in the form of rice cakes, a situation that requires a new technology to solve this problem.

In other words, because brown rice is surrounded by a seedling, it doesn't easily cook inside even if it boils for a long time, so it takes a long time to cook and destroys various nutrients, and it is not easy to dissolve internal viscous material. There was a problem that the moisture is separated when stored without.

Germinated brown rice was developed to solve this problem. Germinated brown rice focuses on the effect of enzymatic digestion by fermentation during fermentation, and germinates to sprouted state by supplying proper temperature, moisture, and oxygen to normal brown rice.

Efforts have been made to improve the functionality by containing such germinated brown rice in food. For example, Korean Patent Publication No. 2001-48442 discloses a method for preparing fermented foods using germinated brown rice, and Korean Patent Publication No. 2001-76806 discloses a method for preparing instant rice cakes for rice cake soup and Tteokbokki using germinated brown rice. Doing.

Accordingly, bread was also intended to contain germinated brown rice. However, bread containing germinated brown rice has a problem in that the texture is not good because of the sour taste peculiar to germinated brown rice.

Therefore, there is an urgent need to develop a technology for bread using brown rice flour that can satisfy the taste and functionality of the pattern that can lead to changes in consumers' preferences and also satisfy the tastes of modern people who are interested in diet and health.

Korean Patent Publication No. 10-2005-0062175 (published June 23, 2005) Domestic Publication No. 10-2010-0087503 (August 5, 2010 published)

The present invention is to provide a brown rice bread having a high nutrient content, which can satisfy the taste of modern people who are interested in diet and health.

In addition, the present invention is a gluten allergic or celiac disease by preparing the bread using only brown rice flour, egg whites and honey without using any active gluten, sugar, salt, oils and fats that are usually added to make bread. People with celiac disease also provide brown rice bread that can be safely consumed.

In addition, the present invention is to provide a method of producing a soft and good texture brown rice bread by forming a network structure, such as a conventional dough dough during the production of brown rice bread, induces a texture and volume increase similar to the wheat bread.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

Method for producing brown rice bread according to the present invention, the weighing process for improving brown rice flour and honey; A separation step of preparing egg whites by separating egg yolks; A first compounding step of whipping egg white prepared in the separating step; A second compounding step of adding and whipping honey to the egg white whipped in the first compounding step; A third blending process of adding brown rice flour to the mixture of egg white and honey whipped in the second blending process and whipping to form brown rice flour dough; A molding step of molding the brown rice flour dough formed in the third compounding step into a bread mold and then molding the bread into a shape of bread; A heating step of heating the brown rice flour dough put in the bread mold; And a cooling step of cooling the heated brown rice bread after the heating step.

The first blending process may whip the egg white separated in the separation process for 3 minutes to 3 minutes 30 seconds.

The second compounding process may whip for 2 minutes to 2 minutes 30 seconds after the addition of honey.

In the third compounding process, brown rice flour is added to the mixture of the whipped egg white and honey, and the rice flour is finished by whipping for 1 minute to 1 minute 30 seconds.

The molding process may be to put the brown rice flour dough is removed from the brown rice flour dough whipped in the third blending process into a bread mold.

The heating process includes a first heating process, a second heating process and a third heating process, wherein the first heating process heats the dough put in the bread box in the molding process at 173 ° C to 177 ° C for 8 minutes to 12 minutes. The second heating step is a step of heating at 163 ° C to 167 ° C for 8 minutes to 12 minutes, and the third heating step may be a step of heating at 153 ° C to 157 ° C for 8 minutes to 12 minutes.

The cooling step may be to cool the brown rice bread heated in the third heating step at room temperature.

The brown rice bread may include 73.880% by weight of egg whites, 3.732% by weight of honey and 22.388% by weight of brown rice flour.

In addition, the brown rice bread according to the present invention may be prepared by the manufacturing method of the brown rice bread.

The details of other embodiments are included in the detailed description and drawings.

Brown rice bread according to the present invention, high in nutrient content, can satisfy the taste of modern people who are interested in diet and health.

In addition, the brown rice bread according to the present invention is prepared by using only brown rice flour, egg whites and honey without using any active gluten, sugar, salt, fats and the like, which are usually added to make bread, gluten allergy Or people with celiac disease can eat with confidence.

In addition, the manufacturing method of brown rice bread according to the present invention, by forming a network structure, such as a conventional dough in the production of brown rice bread, induces a texture and volume increase similar to wheat bread, soft and good texture.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 to 10 is a photograph for each process for explaining the manufacturing method of brown rice bread according to the present invention.
11 to 13 are photographs showing the brown rice bread produced by the method for producing brown rice bread according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the brown rice bread according to the present invention and its manufacturing method.

Brown rice used in the present invention contains a large amount of various vitamins and minerals, so as to be effective in constipation and gastrointestinal diseases by decomposing and discharging harmful substances and wastes in the body, and also to release heavy metals that are easy to accumulate in the human body. In addition, brown rice fiber excretes bile acids in the intestine, inhibits the absorption of cholesterol, reduces blood cholesterol and delays the absorption of sugar. It is attracting attention as a material.

In addition, the brown rice bread prepared according to an embodiment of the present invention is prepared using brown rice flour, egg white, honey without using any flour, gluten, yeast, sugar, salt, oil, etc., gluten allergy or celiac disease Even people with celiac disease can consume it with confidence, satisfying the tastes of modern people with a soft texture, high nutrient content, and high interest in diet and health.

In addition, the present invention is to improve the problems of conventional brown rice bread, which does not form the network structure of the dough, such as wheat gluten, because the protein content of gliadin component and glutenin is low, by adding egg white and honey to brown rice flour It is made with brown rice bread.

Hereinafter, a preferred embodiment of the brown rice bread according to the present invention and a manufacturing method thereof will be described in more detail. However, these examples are for illustrating the technical idea of the present invention, the present invention is not limited to these examples.

1. Weighing Process

First, brown rice powder and honey are weighed using a scale as shown in FIG. 1. In the present invention, a scale that is generally used may be used, for example, an electric indicating scale may be used. In one embodiment of the present invention to measure brown rice bread 300g, 50g honey.

2. Separation process

As shown in Figure 2, the egg yolk is separated to prepare egg whites. In an embodiment of the present invention, 990 g of egg white is prepared by separating egg yolks of 30 eggs on the market.

3. First blending process

As shown in Figure 3, the egg white (egg white) prepared in the separation process is whipping (bubble) (Whipping). In the embodiment of the present invention, the whipping of the first blending process is performed using a bubbler to whip the egg white separated in the separation process for 3 minutes to 3 minutes 30 seconds.

4. Second Blending Process

As shown in Figure 4, honey is added to the egg white (egg white) whipped in the first compounding process to form the structure of meringue (Meringue) and whipping again. In an embodiment of the present invention, 50 g of honey is whipped for 2 minutes to 2 minutes 30 seconds.

In the present invention is to produce brown rice bread using egg white and honey to supplement the problems of conventional brown rice bread that does not form a network structure, such as dough, the honey (natural honey) is a bee plant flowers or other It can be defined as a dark sweet liquid that is processed by carrying sugar sugars and stored in bees.

The honey has antibacterial, hematopoietic, hemostatic, long life, detoxification, pain, nutrition, wound convergence, frostbite, burns, recall, dermatitis, acute bacterial dysentery, constipation, anemia, nervous breakdown, hypertension, pulmonary tuberculosis, heart disease, It is also known to be effective in chronic diseases such as liver disease. The honey is different in color, fragrance, taste, ingredients, etc., depending on the type of flower, but the components generally contained in honey are 30 to 40% by weight glucose, 30 to 45% by weight fructose, 1 to 10% by weight sucrose, oligosaccharide 1 to 30% by weight, 0.5 to 3% by weight of malt, 0.2 to 0.5% by weight of amino acids (17 types), 0.05% by weight or less of vitamins (10 types), 0.1% or less by weight of minerals (12 types), 3% by weight or less of organic acids, Trace amounts of enzyme, 21 wt% or less of moisture, and the like.

This may vary slightly depending on the type of honey or the season, but most do not deviate significantly from it. In particular, it contains glucose, fructose, sucrose, oligosaccharide, and maltose in total 70 to 80% by weight. The calories are 432 calories per 100 mL and the specific gravity is 1.4 to 1.45, which is relatively higher than water. These ingredients can perform an excellent function as a herbal ingredient, a solvent to extract the active ingredient of plant extracts. Vitamin content of the honey is vitamin B1 (about 5.5), vitamin B2 (about 61.0), vitamin B6 (299.0), folic acid (3.0), nicotinic acid (0.1), biotin (0.066), vitamin C (2.4), It is composed of vitamin K (25.0) and choline (1.5). Minerals per kilogram are calcium (Ca 49.0), iron (Fe 2.4), copper (Cu 0.29), manganese (Mn 0.3), phosphorus (P 35.0), sulfur (S 58.0), chlorine (Cl 52.0), sodium (Na 76.0) ), Silicon (SiO 2 28.9), magnesium (Mg 1.9), potassium (K 22.0) and the like. In particular, a total equivalent weight of 37.35 wt% of fructose, 29.90 wt% of glucose, 9.0 wt% of sucrose, and 3.0 wt% of maltose constitute about 80 wt%.

Honey is classified as a sugar for the efficacy of the human body is an energy source of the body, has the function of releasing waste products in the body, the growth of beneficial bifidus bacteria in the intestine, and amino acids have an effect on promoting growth, metabolism and tissue strengthening. Minerals have an effect on the balance of the body and has an effect on promoting metabolism. Vitamins nourish the body and are effective in preventing various aging.

5. Third blending process

As shown in FIG. 5, brown rice flour is added to the mixture of egg white and honey whipped in the second compounding process and then whipped to finish the brown rice dough. In the embodiment of the present invention put the brown rice powder 300g into the mixture of the whipped egg white and honey and whipping for 1 minute to 1 minute 30 seconds to finish the brown rice dough.

6. Molding process

As shown in FIG. 6, the brown rice flour dough from which bubbles are removed is put into a bread mold and then molded. In the embodiment of the present invention, after removing the bubbles generated in the third compounding process, and put the dough is removed bubbles in the bread box, because the shape of the top of the bread is kept constant after the heating process is performed after removing the bubbles. . The method for removing bubbles generated in the third compounding process is not particularly limited, and in general, the bubbles may be removed using a spatula.

7. First heating process

As shown in Figure 7, in the forming process, the dough put in the bread box is heated. In the present invention, the first heating process may be heated at 173 ℃ to 177 ℃ 8 minutes to 12 minutes. The first heating process heats the dough prepared in the molding process to a high temperature, in order to maintain the structure of the meringue by first heating to a high temperature because the structure of the meringue is easily broken.

8. Second heating process

As shown in FIG. 8, the second heating step is a step of heating the brown rice bread once again at a lower temperature than the first heating step after heating in the first heating step. In the present invention, the second heating process may be heated for 8 to 12 minutes at 163 ℃ to 167 ℃. The second heating process performs a heating process at a temperature about 10 ° C. lower than the temperature performed in the first heating process, to heat the inside of the brown rice bread while maintaining the surface of the brown rice bread.

9. Third heating process

As shown in FIG. 9, the third heating step is a step of heating the brown rice bread once again at a lower temperature than the second heating step after heating in the second heating step. In the present invention, the third heating process may be heated for 8 minutes to 12 minutes at 153 ℃ to 157 ℃. The third heating process is to perform a heating process at a temperature about 10 ℃ lower than the temperature performed in the second heating process, to heat the brown rice bread completely by heating to the inside of the brown rice bread.

10. Cooling process

As shown in FIG. 10, the cooling step is a step of cooling the brown rice bread heated in the third heating step. The brown rice bread according to the present invention is cooled slowly at room temperature, in order to prevent the aging phenomenon of the brown rice bread generated when the brown rice bread is cooled to a refrigeration temperature or rapidly cooled.

Hereinafter, the manufacturing method of the brown rice bread according to the present invention by the embodiment will be described in more detail.

<Examples>

Whipped egg whites 73.880% by weight using a whisk for 3 minutes, and 3.732% by weight of honey to the egg whites followed by 2 minutes.

Subsequently, 22.388% by weight of brown rice flour milled in a friction mill capable of pulverizing is added to the whipped egg whites and honey and kneaded in a short time.

The dough is placed in a mold and heated in an oven at 175 ° C. for 10 minutes, lowered in temperature and heated in an oven at 165 ° C. for 10 minutes, and then cooled again at room temperature in an oven at 155 ° C. for 10 minutes.

The top and side surfaces of the brown rice bread completed by the manufacturing method according to the present invention are as shown in Figs. 11 and 12, respectively, and the slice of the finished brown rice bread is shown in Fig. 13.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (9)

Weighing process to improve brown rice flour and honey;
A separation step of preparing egg whites by separating egg yolks;
A first compounding step of whipping egg white prepared in the separating step;
A second compounding step of adding and whipping honey to the egg white whipped in the first compounding step;
A third blending process of adding brown rice flour to the mixture of egg white and honey whipped in the second blending process and whipping to form brown rice flour dough;
A molding step of molding the brown rice flour dough formed in the third compounding step into a bread mold and then molding the bread into a shape of bread;
A heating step of heating the brown rice flour dough put in the bread mold; And
Including a cooling step of cooling the heated brown rice bread after the heating process,
The first compounding process is to whip the egg white separated in the separation process for 3 minutes to 3 minutes 30 seconds,
The second compounding process is to whip for 2 minutes to 2 minutes 30 seconds after the addition of honey,
The third compounding process is to add brown rice flour to the mixture of the whipped egg white and honey to whip for 1 minute to 1 minute 30 seconds to finish the brown rice dough,
The heating process includes a first heating process, a second heating process and a third heating process,
The first heating step is a step of heating the dough put in the bread box in the molding step at 173 ℃ to 177 ℃ 8 minutes to 12 minutes,
The second heating step is a step of heating for 8 to 12 minutes at 163 ℃ to 167 ℃,
The third heating step is a method for producing brown rice bread, characterized in that the step of heating for 8 to 12 minutes at 153 ℃ to 157 ℃.
delete delete delete The method of claim 1,
The molding process is a method of manufacturing brown rice bread characterized in that the brown rice flour dough is removed from the brown rice flour dough whipped in the third compounding step into a bread mold.
delete The method of claim 1,
The cooling step is a method of manufacturing brown rice bread characterized in that for cooling the brown rice bread heated in the third heating step at room temperature.
The method of claim 1,
The brown rice bread is a method of manufacturing brown rice bread, characterized in that it comprises egg white 73.880% by weight, honey 3.732% by weight and brown rice powder 22.388% by weight.
Brown rice bread, characterized in that produced by the method for producing brown rice bread of any one of claims 1, 5, 7, or 8.

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