KR101381552B1 - Method of manufacturing sugarless steamed bread included germinated brown rice - Google Patents

Abstract

The present invention relates to a method for producing well-being sugarless steamed bread containing germinated brown rice and to germinated brown rice steamed bread thereof. The method comprises the steps of: (a) preparing a dough by adding 1,000-1,300 g of flour, 27-35 g of baking powder, 32-43 g of raw yeast, 45-60 g of butter, 10-15 g of salt, 95-125 g of milk, 400-600 g of refined water, 18-22 g of geminated brown rice powder having a size of 300-450 mesh, 90-250 g of germinated brown rice, and 170-430 g of brown rice powder in a stainless steel kneader to be agitated evenly for 13-17 minutes; (b) dividing the dough into 60-65 g lumps, filling each of the lumps with 35-40 g of a bean jam, and ripening the lumps for 15-20 minutes in a ripening chamber having a temperature of 55-63°C; and (c) completing steamed bread by steaming the ripened lumps for 8 min. 50 sec. to 9 min. 10 sec. in a steamer. Among the ingredients, the germinated brown rice powder and germinated brown rice are produced by using brown rice having shoots of 3-5 mm in length. Even though no any sugar is used, the excellent kneading effects can realize a similar volume to general steamed bread. The grains of the brown rice stuck in the outer layer of the steamed bread can be checked by the naked eye. Accordingly, well-being sugarless steamed bread of the present invention is more favored than existing kinds of steamed bread. Also, the sugar content in the well-being sugarless steamed bread can be entirely adjusted by adjusting the amount of the germinated brown rice powder used for the kneading procedure.

Description

Method for manufacturing sugarless steamed bread containing germinated brown rice {Method of manufacturing sugarless steamed bread included germinated brown rice}

The present invention relates to a steamed bread production method capable of producing well-being steamed bread having a low sugar content texture while optimizing fermentation of the dough by containing germinated brown rice flour and germinated brown rice in a sugar-free dough.

Republic of Korea Patent No. 659225 (Registration Date: 2005.12.14., Name of the invention: Method of manufacturing a sweet pumpkin and rice flour-containing steamed bread) is composed of a steamed bread shell containing sweet pumpkin, rice flour and flour; and steamed bread stuffed with sweet pumpkin and red beans The steamed bread jacket is 10 to 40 parts by weight of sweet pumpkin, non-glutinous rice, brown rice powder, glutinous rice powder, and 10 to 20 parts by weight of wheat flour and 40 to 60 parts by weight of wheat flour. Beef is a method of producing sweet pumpkin and rice flour containing steamed sweet pumpkin containing 20-40 parts by weight of sweet pumpkin and 40-60 parts by weight of red beans, 1) Prepare raw raw pumpkin and steamed sweet pumpkin, and boiled red beans and A first step of preparing each of the other materials; 2) a second step of preparing steamed bread shell dough by adding sweet, egg white, sugar, salt, and butter after mixing sweet pumpkin, rice flour, flour, and powdered milk prepared in the first step; 3) maintaining the steamed bread shell dough of the second step at a temperature of 20 to 25 ° C. and a humidity of 70 to 80% to first ripen for 1 to 3 hours; 4) mixing the sweet pumpkin and red beans prepared by boiling in the first step in a certain ratio, and adding sugar and salt to prepare a steamed bread cow; 5) forming the steamed bun by putting the steamed bun cow prepared in step 4 to the dough prepared in steps 2 and 3; 6) the second step of steaming the steamed bread made in step 5 for 1 to 2 hours at a temperature of 35 ~ 38 ℃, humidity 70 ~ 80%; 7) cooling the steamed bun of step 6 at room temperature to harden it; 8) steaming the steamed bun prepared by the above step; And 9) a step of cooling and packing the steamed bread of step 8 is proposed.

This prior art claims that steamed bread containing sweet pumpkin and rice flour improves flavor and color by adding sweet pumpkin, and improves the taste and texture by adding rice flour, but fermentation aging in comparison with general steamed bread Because it is not good, it is difficult to match the shape of the steamed bread and sugar into the dough has a disadvantage in palatability to modern people sensitive to sugar.

Republic of Korea Patent No. 936795 (Registration date: 2010.1.6., Name of the invention: Sanchae brown rice steamed bread manufacturing method) roasted dried brown rice at 65 ~ 90 ℃ 25-55 minutes, then pulverized to 200 ~ 400 mesh To obtain roasted-brown rice powder; 22.4 to 33.6 wt% of the roasted-brown rice powder; 9.8-18.2% by weight of dried-brown rice powder obtained by wet milling the dried brown rice; 1.7-5.3% by weight of one or more sugars selected from white sugar, brown sugar, liquid fructose, low sugar and syrup; 0.1-0.7 wt% of purified salt; Gluten 4.5-10.5 wt%; Skim milk powder 1.7-5.3 wt%; Baking powder 0.1 to 1.1 wt%; Yeast 0.1-1.9 weight percent; 27 to 39% by weight of any one or more wild vegetable juices selected from gondabi, gondre and sorghum; 3.3 to 7.7 wt% of purified water; Mixing and kneading soybean oil 1.8 to 4.2 wt% to prepare a dough of wild brown rice bread; Steamed red beans; One or more sugars selected from white sugar, brown sugar, liquid fructose, low sugar and starch syrup; Purified salts; Fruit juice; Preparing a cow of wild brown rice steamed bread by mixing waxy corn starch; Sanchae brown rice steamed bread 60-80% by weight, the wild vegetable brown rice steamed beef 20-40% by weight of the wild vegetable brown bread stuffed in the wild vegetable brown rice bread dough, after the temperature of 25 ~ 40 ℃, humidity 75 ~ 90% conditions Fermentation at 60-85 minutes; And, Steaming the fermented wild vegetable brown rice bread; Including, but the wild vegetable juice, washing with any one or more selected from gondalbi, gondre and odor; Blanching any one or more wild vegetables selected from washed gondal, gondre and odor for 8-15 seconds; Dehydrating any one or more wild vegetables selected from the blended gondal, gondre, and malaria for 1 to 3 hours, and then juice; Obtained from, the boiled boiled brown rice steamed rice, steamed red bean red beans obtained by soaking in water for 12-18 hours for 1 to 2 hours and 66 to 80.6% by weight; 12 to 22.1 wt% of one or more sugars selected from white sugar, brown sugar, liquid fructose, mortgage, and starch syrup; 0.1-0.5 wt% of refined salt; Mixing at least one fruit juice of 5.3 to 10.3% by weight selected from anchovy and stalk, followed by heating and stirring; When the temperature during the heating is raised to 70 ~ 85 ℃, adding 0.9 ~ 1.9% by weight of waxy corn starch, heating for 5 to 10 minutes; After heating, cooling to a maximum of 25 ° C. in which the wild brown steamed cow does not freeze; The fruit juice obtained from the, and selected from the wild grapefruit and the stalks, the fruit juice comprising the steps of: removing the irreversible portion of at least one fruit selected from the wild grapefruit and the stalk; Juice of any one or more fruits selected from muru and stalks, wherein the irreversible site is excluded, to obtain a juice; Filtering the obtained juice to 150-200 mesh to obtain a filtrate; Sterilizing the filtrate obtained by heating to 85-100 ° C .; A method for producing wild vegetable brown rice bread, which is obtained from the above, has been proposed.

This prior art, but claims that the production method of wild brown rice steamed bread can provide a brown rice steamed bread excellent in texture and taste by solving the problem of the texture of steamed bread appeared by using brown rice as the main raw material instead of flour, but the manufacturing method is very Like the complex and common steamed buns, the steamed bread shell has a disadvantage in that it is not suitable for well-being because the sugar content is controlled by sugar dough.

An object of the present invention created to solve the above problems, germinated brown rice and germinated brown rice in sugar-free dough to optimize the fermentation of the dough and at the same time germination can produce a well-being steamed bread with very good texture An object of the present invention is to provide a method of manufacturing a sugar-free well-being steamed bread containing brown rice.

The object of the present invention, (a) stainless steel dough kneader 1,000 ~ 1300g, baking powder 27 ~ 35g, fresh yeast 32 ~ 43g, butter 45 ~ 60g, salt 10 ~ 15g, milk 95 ~ 125g, purified water 400 And preparing a dough by stirring well for 13 to 17 minutes ~ 600g, 18 to 22g of germinated brown rice flour of 300 to 450mesh size, 90 to 250g of germinated brown rice, 170 to 430g of brown rice; (b) dividing 60 ~ 65g in each of the dough to fill 35 ~ 40g of red bean paste and aged for 15 to 20 minutes in a aging room at 55 ~ 63 ℃ temperature; (c) steaming the finished steamed buns in a steaming pot for 8 minutes 50 seconds to 9 minutes 10 seconds to complete the steamed bread, wherein the germinated brown rice flour and the germinated brown rice of the material is 3 ~ It can be achieved by a sugar-free well-being steamed bun manufacturing method containing germinated brown rice, characterized in that it is made using a 5mm.

Preferably, in the step (a) of the present invention, after putting the purified water and the germinated brown powder into a container and stirring well, closing the lid of the container in a state of being careful not to bubble, at a temperature of 40 ~ 55 ℃ After leaving for 8 to 12 hours, the flour, the baking powder, the raw yeast, the butter, the salt, the milk, the germinated brown rice and the brown rice flour, characterized in that the dough and kneading.

Preferably, the germinated brown powder of step (a) of the present invention is characterized in that 20g.

Another object of the present invention can be achieved by a sugar-free well-being steamed bread produced by any of the above methods.

The configuration of the present invention as described above has the following effects.

First, the present invention is characterized in that the fermentation of the dough is excellent even when no sugar is used at all, so that a volume feeling such as general steamed bread can be realized.

Second, the present invention can be visually confirmed that the germinated brown rice grains are embedded in the steamed bread jacket has a high palatability compared to other steamed bread.

Third, the present invention can produce a well-healthy steamed bread that can control the sugar content of the whole steamed bread by controlling the amount of germinated brown powder used in the dough.

Hereinafter, embodiments of the present invention will be described.

1. Preparing the ingredients

(A) Steamed bread dough ingredients

-Flour 1,000 ~ 1,300 g

-Baking Powder 27 ~ 35g

Raw yeast 32 ~ 43g

-Butter 45-60 g

-Salt 10-15 g

-Milk 95-125 g

-400 ~ 600g purified water

-Germinated brown powder 18 ~ 22g (300 ~ 450mesh),

-Germinated brown rice 90 ~ 250g

-Brown Rice 170 ~ 430g

(B) Steamed bun beef: red bean paste 35-40g

(The weight of red bean paste stuffed in 100g steamed bread per one, and the dough is about 60 ~ 65g)

(C) how to make germinated brown rice

-Selected brown rice harvested by the pesticide-free eco-cultivation method.

-Wash 5kg of fresh brown rice in cold water at least twice. At this time, the wrap should be completely removed.

-Spread the washed brown rice evenly in a colander or colander covered with sterilized cotton cloth.

-Apply the sterilized cotton cloth evenly over the spreading brown rice, and then press it so that the edge does not lift.

-30 to 33 ° C hot water is poured repeatedly over 1 to 3 liters on the covered cotton cloth at least 5 times for 24 to 36 hours. At this time, the room temperature should be maintained at 25 ℃ or more, if less than 20 ℃ germination is not made smoothly, if more than 33 ℃ germinated brown rice is dead, so special attention must be paid to maintaining the temperature.

-The germination of the final germinated brown rice is about 3-5mm and the germination is completed.

-Spread germinated brown rice on a cotton cloth and dry it in a cool place.

2. Kneading

Flour, baking powder, fresh yeast, butter, salt, milk, purified water, germinated brown rice flour, germinated brown rice, brown rice flour prepared in a stainless steel kneader and stirred for 13 to 17 minutes.

The dough of the present invention is made of sugar free.

Here, the most important factor is that the dough becomes fermented and swells as it matures, resulting in a hemispherical beautiful shape and good texture. Cause problems.

The present invention is a sugar-free dough that eliminates these shortcomings, the dough must be made in the following way to make a steamed bread is completed fermentation, like a general dough containing sugar.

First, add 400-600 g of purified water and 18-23 g of germinated brown powder of 300-450 mesh to the container and mix well. At this time, be careful not to cause bubbles, and after stirring and closing the lid of the container and left for 8 to 12 hours at a temperature of 40 ~ 55 ℃.

Then, add the remaining ingredients to the mixed water and knead.

Here, if the weight of germinated brown powder exceeds 25g, fermentation is well done, but the taste of the steamed bread shell is poor, so that the overall flavor is not good, and if it is less than 17g, the weight of germinated brown powder is reduced. It is a very important element of fermentation.

3. Cattle filling and ripening

Dip the dough into a certain weight and fill it with red bean paste to make steamed bread, and ripen for 15 to 20 minutes in a aging room at a temperature of 55 ~ 63 ℃. The ripening temperature and the ripening time are very important for the fermentation and flavor of the steamed bread, so this temperature and time must be observed.

As described above, the weight of one steamed bun filled with red bean paste is about 100g and the weight of red bean paste is about 35 to 40g and the dough is about 60 to 65g.

Here, the steamed bread of the present invention is a steamed bread having a weight of approximately 100g, when the size is made of steamed bread small in size, the filling of the red bean paste of 35 to 40% by weight of the total steamed bread.

4. Steamed bread steamed

The steamed breads that are fully matured are steamed in a steamer for 8 minutes 50 seconds to 9 minutes 10 seconds.

Example  One

Table 1 shows the fermentation and flavor according to the weight of germinated brown powder.

The fermentation degree (%) of Table 1 indicates the fermentation degree when the fermentation degree of the conventional steamed bread kneaded with sugar is 100%, which is shown by comparing the degree of swelling.

In Examples 1 to 3, when the weight of germinated brown powder is less than 18 g, fermentation is not preferably performed, and the flavor is not very good.

In addition, in Examples 4 to 11, when the weight of the germinated brown powder is 18g or more, the fermentation is good, but in the case of Examples 7 to 11 in which the weight of the germinated brown powder is 24g or more, there is no peculiar sweetness of the steamed bread shell and There was an issue that was bitter and bitter.

Therefore, as in Examples 4 to 6 of the present invention, it can be seen that the most preferable fermentation and flavor is good when the weight of germinated brown powder is within the range of 18 ~ 22g.

Here, the most preferred embodiment is the case of Example 5 fermentation and flavor is best when the germinated brown powder is 20g.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (4)

(a) Stainless steel dough kneader 1,000 ~ 1,300g, baking powder 27 ~ 35g, fresh yeast 32 ~ 43g, butter 45 ~ 60g, salt 10 ~ 15g, milk 95 ~ 125g, purified water 400 ~ 600g, 300 ~ 450mesh size To prepare the dough by putting the germinated brown rice flour 18-22g, germinated brown rice 90-250g, brown rice flour 170-430g and stirred well for 13-17 minutes;
(b) dividing 60 ~ 65g in each of the dough to fill 35 ~ 40g of red bean paste and aged for 15 to 20 minutes in a aging room at 55 ~ 63 ℃ temperature;
(c) steaming the steamed bread is completed in the steaming pot for 8 minutes 50 seconds to 9 minutes 10 seconds to complete the steamed bread,
The germinated brown rice flour and the germinated brown rice of the material is made using a germinated shoot length is 3 ~ 5mm,
In the step (a), after putting the purified water and the germinated brown powder into a container and stirring well, closing the lid of the container in a state of being careful not to bubble, and left for 8 to 12 hours at a temperature of 40 to 55 ℃ Next, knead the remaining ingredients, the flour, the baking powder, the fresh yeast, the butter, the salt, the milk, the germinated brown rice and the brown rice flour,
Sugar-free well-being steamed bread manufacturing method containing the germinated brown rice, characterized in that the germinated brown rice powder of step (a) is 20g. delete delete delete