KR101514357B1 - Preparing Methods of Bread Using CHEONGGUKJANG - Google Patents

Preparing Methods of Bread Using CHEONGGUKJANG Download PDF

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KR101514357B1
KR101514357B1 KR1020140152607A KR20140152607A KR101514357B1 KR 101514357 B1 KR101514357 B1 KR 101514357B1 KR 1020140152607 A KR1020140152607 A KR 1020140152607A KR 20140152607 A KR20140152607 A KR 20140152607A KR 101514357 B1 KR101514357 B1 KR 101514357B1
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parts
rice flour
mixing
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위재상
김윤정
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위재상
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • A21D8/06—Baking processes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a method for preparing bread using fast-fermented bean paste, which improves preference by reducing unique smell of fast-fermented bean paste, and expresses effects of fast-fermented bean paste beneficial to health in the bread. The method for preparing bread of the present invention comprises a mixing step of mixing a compound consisting of: 20 to 30 parts by weight of sourdough; 20 to 30 parts by weight of cooked brown rice; 2 to 5 parts by weight of fast-fermented bean paste powder; 2 to 5 parts by weight of soybean paste; 3 to 7 parts by weight of yeast; 5 to 12 parts by weight of butter; 10 to 15 parts by weight of eggs; 2 to 5 parts by weight of powdered milk; and 60 to 80 parts by weight of water based on 100 parts by weight of rice powder.

Description

청국장을 이용한 빵 제조방법{Preparing Methods of Bread Using CHEONGGUKJANG}{Preparing Methods of Bread Using CHEONGGUKJANG}

본 발명은 청국장을 이용한 빵 제조방법에 관한 것으로서, 보다 상세하게는 인체에 유익한 성분을 갖는 청국장을 이용한 빵의 제조방법에 관한 것이다.
The present invention relates to a method of manufacturing bread using cheonggukjang, and more particularly, to a method of manufacturing bread using cheonggukjang having ingredients useful for human body.

생활수준이 향상됨에 따라 식품에 대한 소비자들의 기호성이 다양해지고 고급화되면서, 조리가 간편하고 미각에 대한 기호도가 높은 가공식품을 선호하는 경향이 높아지고 있다. As the level of living has improved, consumers' preferences for foods have become more diverse and more sophisticated, so they tend to prefer processed foods that are easy to cook and have a high preference for taste.

그 중에서 빵류는 서구화 내지는 편리한 식생활 패턴으로 변모되면서 밥을 대신하는 대용식으로 소비가 크게 증가하게 되었다.Among them, breads have been transformed into westernization or convenient eating patterns, and as a substitute substitute for rice, consumption has increased greatly.

예전의 빵류는 기본재료인 밀가루, 달걀, 설탕만으로 만들어졌지만, 최근에는 사람들의 기호성이 다양해지고 자연 건강식에 대한 요구가 증가함에 따라 고품질, 고기능성 제빵의 개발이 활발히 이루어지고 있고, 이에 따라 녹차가루, 뽕잎, 마 등 천연 재료가 첨가된 빵이 유통되고 있다.Previous breads have been made of flour, eggs and sugar, which are basic materials, but recently, as people's palatability has diversified and the demand for natural health food has increased, high-quality, high-functional baking has been actively developed, , Mulberry leaf, and hemp bread with natural ingredients are distributed.

한편, 청국장에는 칼슘과 비타민의 함유량이 많으며, 청국장 속의 철분과 비타민 B는 임신부, 위궤양, 십이지장 궤양 등으로 인한 빈혈의 치료에도 도움이 된다.On the other hand, Chungkukjang contains a lot of calcium and vitamins, and iron and vitamin B in Chongkukjang also helps in the treatment of anemia due to pregnancy, gastric ulcer, duodenal ulcer and so on.

특히, 청국장 속의 레시틴, 리놀렌산 등은 성장기 어린이 두뇌세포의 발달에 도움을 주고, 노인성 치매의 예방과 치료용으로 청국장이 유용하다는 보고가 있으며, 레시틴은 변비나 숙변이 발생되는 것을 방지하여 여드름, 주근깨 등을 예방하고 유화작용에 의한 부드러운 피부를 유지시키는 역할도 하게 된다.In particular, lecithin and linolenic acid in chongkukjang help to develop children's brain cells during development, and it is reported that chungkukjang is useful for prevention and treatment of senile dementia. Lecithin prevents constipation and succulence, And also helps to maintain smooth skin by emulsification.

그리고 청국장균인 고쵸균에는 알코올대사를 촉진하는 성분이 있어 독성물질인 아세트알데히드가 혈중에 축적되는 것을 억제하고, 발효과정중의 비타민B군은 삶은 콩보다 3 내지 4배 증대되어 간을 보호한다.In addition, the gyocho bacillus, a component of the gyocho bacteria, inhibits the accumulation of acetaldehyde, which is a toxic substance, in the blood, and promotes alcohol metabolism. The vitamin B group in the fermentation process protects the liver by 3 to 4 times that of boiled beans .

이와 더불어, 청국장은 혈전을 용해시켜 뇌졸중이나 심장병을 예방하며, 청국장의 섭취는 안지오텐신 전화효소의 활성을 강하게 억제하여 혈압상승을 방지할 수 있다.In addition, Chungkookjang can prevent stroke or heart disease by dissolving thrombosis, and intake of chonggukjang can inhibit the activity of angiotensin converting enzyme to prevent blood pressure increase.

한편, 청국장의 메탄올 추출물이 직접 변이원과 간접 변이원에 대하여 95% 이상의 돌연변이 억제효과가 있으며, 이 활성물질은 열에 파괴되지 않고 인체 암세포의 성장을 억제하는 암 예방효과가 있고, 또 다른 생리활성으로 활성산소를 제거하는 항산화효과가 알려져 있다.
On the other hand, the methanol extract of Chungkookjang has a mutagenic inhibitory effect of 95% or more against direct mutagen and indirect mutagen. This active substance has a cancer preventive effect that prevents the growth of human cancer cells without being destroyed by heat, and another physiological activity Is known to have an antioxidant effect for removing active oxygen.

대한민국 등록특허공보 제10-1408058(공고일;2014.06.18.)Korean Registered Patent No. 10-1408058 (Notification date: Jun. 18, 2014)

본 발명은 상기와 같은 문제점을 해결하기 위해 도출된 것으로서, 사람들이 선호하지 않는 청국장 고유의 냄새를 감소시켜, 선호도를 증가시키면서도 인체에 유익한 청국장효과가 빵속에서 발현될 수 있도록 하는 청국장을 이용한 빵의 제조방법을 제공한다.
SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a cheonggukjang bread which can reduce the intrinsic odor of chongkukjang, which is not preferred by people, And a manufacturing method thereof.

본 발명은
I) 쌀가루 100중량부를 기준으로, 샤워종 20 내지 30중량부; 현미쌀밥 20 내지 30중량부; 청국장분말 2 내지 5중량부; 된장 2 내지 5중량부; 이스트 3 내지 7중량부; 버터 5 내지 12중량부; 계란 10 내지 15중량부; 분유 2 내지 5 중량부; 및 물 60 내지 80중량부로 이루어진 혼합물을 섞어 믹싱하는 믹싱단계;
II) 상기 믹싱단계가 종료된 혼합물에 쌀가루 100중량부를 기준으로 글루텐 10 내지 15중량부를 썩어 믹싱한 후 쌀가루 100중량부를 기준으로 청국장콩 10 내지 15중량부를 부가하여 반죽하는 반죽단계;
III) 상기 반죽단계가 종료된 반죽을 25 내지 30℃의 온도에서 25 내지 35분 동안 발효시키는 1차 발효단계;
IV) 상기 1차 발효단계가 종료된 반죽을 일정하게 분할하여 10 내지 20분 동안 숙성하는 숙성단계;
V) 상기 숙성단계가 종료된 후 납작하게 펴고, 그 위에 우유 100중량부를 기준으로, 청국장분말 15 내지 35중량부 및 카스타드분말 15 내지 35중량부를 혼합하는 것을 포함하는 샌드크림을 도포하는 샌드크림 도포단계;
VI) 상기 샌드크림 도포단계가 종료된 후 원하는 형태로 모양을 형성시키는 성형단계;
VII) 상기 성형단계가 종료된 후 습도 75 내지 85%, 온도 30 내지 40℃에서 30 내지 40분 동안 발효시키는 2차 발효단계;
VIII) 상기 2차 발효단계가 종료된 후 190 내지 210℃의 온도에서 15 내지 25분 동안 굽는 굽는단계;
IX) 상기 굽는단계가 종료된 후 스팀을 쐬어주는 스팀단계를 포함하되,
단계 I)의 믹싱단계에서 쌀가루 100중량부 기준으로, 강황 0.1 내지 3중량부를 더 부가하고,
단계 I)의 믹싱단계에서 쌀가루 100중량부 기준으로, 상백피추출물 0.1 내지 3중량부를 더 부가하며,The present invention
I) 20 to 30 parts by weight of a shower species based on 100 parts by weight of the rice flour; 20-30 parts by weight of brown rice rice; 2 to 5 parts by weight of a cheonggukjang powder; 2 to 5 parts by weight of miso; 3 to 7 parts by weight of yeast; 5 to 12 parts by weight of butter; 10 to 15 parts by weight of eggs; 2 to 5 parts by weight of powdered milk; And 60 to 80 parts by weight of water are mixed and mixed;
II) mixing 10 to 15 parts by weight of gluten with 100 parts by weight of rice flour based on 100 parts by weight of the rice flour, mixing 10 to 15 parts by weight of chungkukjang beans with 100 parts by weight of rice flour, and kneading;
III) a primary fermentation step of fermenting the kneaded dough at a temperature of 25 to 30 DEG C for 25 to 35 minutes;
IV) an aging step in which the dough after completion of the primary fermentation step is uniformly divided and aged for 10 to 20 minutes;
V) sand cream applied to spread the sand cream after flattening out after the aging step, and mixing 15 to 35 parts by weight of chrysanthemum powder and 15 to 35 parts by weight of caster powder, based on 100 parts by weight of milk, step;
VI) a shaping step of forming a shape in a desired shape after the sand cream application step is finished;
VII) a second fermentation step of fermenting at a temperature of 30 to 40 DEG C for 30 to 40 minutes after completion of the forming step, at a humidity of 75 to 85%;
VIII) baking for 15 to 25 minutes at a temperature of 190 to 210 DEG C after the completion of the secondary fermentation step;
IX) a steam step of supplying steam after the baking step is finished,
0.1 to 3 parts by weight of sulfuric acid is further added in the mixing step of step I) on the basis of 100 parts by weight of the rice flour,
In the mixing step of step I), 0.1 to 3 parts by weight of the extract of Root Extract, on the basis of 100 parts by weight of rice flour,

단계 I)의 믹싱단계에서 쌀가루 100중량부 기준으로, 곰피추출물 0.1 내지 5중량부를 더 부가하는 것을 포함하는 빵 제조방법을 제공한다.
Further comprising adding 0.1 to 5 parts by weight of the mugwort extract on the basis of 100 parts by weight of the rice flour in the mixing step of step I).

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본 발명은 사람들이 선호하지 않는 청국장 고유의 냄새를 감소시켜, 선호도를 증가시키면서도 인체에 유익한 청국장효과가 빵속에서 발현될 수 있도록 하는 청국장을 이용한 빵의 제조방법을 제공한다.
The present invention provides a method of manufacturing bread using cheonggukjang which can reduce the intrinsic odor of Chongkukjang, which is not preferred by the people, and which can increase the preference degree and have a beneficial effect on the human body in the bread.

이하, 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail.

본 발명은 I) 쌀가루 100중량부를 기준으로, 샤워종 20 내지 30중량부; 현미쌀밥 20 내지 30중량부; 청국장분말 2 내지 5중량부; 된장 2 내지 5중량부; 이스트 3 내지 7중량부; 버터 5 내지 12중량부; 계란 10 내지 15중량부; 분유 2 내지 5 중량부; 및 물 60 내지 80중량부로 이루어진 혼합물을 섞어 믹싱하는 믹싱단계; II) 상기 믹싱단계가 종료된 혼합물에 쌀가루 100중량부를 기준으로 글루텐 10 내지 15중량부를 썩어 믹싱한 후 쌀가루 100중량부를 기준으로 청국장콩 10 내지 15중량부를 부가하여 반죽하는 반죽단계; III) 상기 반죽단계가 종료된 반죽을 25 내지 30℃의 온도에서 25 내지 35분 동안 발효시키는 1차 발효단계; IV) 상기 1차 발효단계가 종료된 반죽을 일정하게 분할하여 10 내지 20분 동안 숙성하는 숙성단계; V) 상기 숙성단계가 종료된 후 납작하게 펴고, 그 위에 샌드크림을 도포하는 샌드크림 도포단계; VI) 상기 샌드크림 도포단계가 종료된 후 원하는 형태로 모양을 형성시키는 성형단계; VII) 상기 성형단계가 종료된 후 습도 75 내지 85%, 온도 30 내지 40℃에서 30 내지 40분 동안 발효시키는 2차 발효단계; VIII) 상기 2차 발효단계가 종료된 후 190 내지 210℃의 온도에서 15 내지 25분 동안 굽는 굽는단계; IX) 상기 굽는단계가 종료된 후 스팀을 쐬어주는 스팀단계를 포함하는 빵 제조방법을 제공한다.
The present invention relates to: I) 20 to 30 parts by weight of a shower species based on 100 parts by weight of rice flour; 20-30 parts by weight of brown rice rice; 2 to 5 parts by weight of a cheonggukjang powder; 2 to 5 parts by weight of miso; 3 to 7 parts by weight of yeast; 5 to 12 parts by weight of butter; 10 to 15 parts by weight of eggs; 2 to 5 parts by weight of powdered milk; And 60 to 80 parts by weight of water are mixed and mixed; II) mixing 10 to 15 parts by weight of gluten with 100 parts by weight of rice flour based on 100 parts by weight of the rice flour, mixing 10 to 15 parts by weight of chungkukjang beans with 100 parts by weight of rice flour, and kneading; III) a primary fermentation step of fermenting the kneaded dough at a temperature of 25 to 30 DEG C for 25 to 35 minutes; IV) an aging step in which the dough after completion of the primary fermentation step is uniformly divided and aged for 10 to 20 minutes; V) a sand cream application step of flattening after the aging step is finished, and applying a sand cream on it; VI) a shaping step of forming a shape in a desired shape after the sand cream application step is finished; VII) a second fermentation step of fermenting at a temperature of 30 to 40 DEG C for 30 to 40 minutes after completion of the forming step, at a humidity of 75 to 85%; VIII) baking for 15 to 25 minutes at a temperature of 190 to 210 DEG C after the completion of the secondary fermentation step; IX) a steam step of supplying steam after the baking step is finished.

본 발명에 따른 청국장을 이용한 빵, 특정적으로 현미 청국장을 이용한 빵은 인체에 유익한 청국장을 이용하여 제조한 빵이라면 특별히 한정되지 않는다.The bread using the cheonggukjang according to the present invention, specifically the bread using the brown rice cheonggukgangjang, is not particularly limited as long as the bread is made using the cheonggukjang which is beneficial for the human body.

본 발명에 따른 청국장을 이용한 빵은 다음의 제조방법에 의해 제조된다.The bread using the cheonggukjang according to the present invention is prepared by the following production method.

본 발명에 따른 청국장을 이용한 빵 제조방법은 I) 쌀가루 100중량부를 기준으로, 샤워종 20 내지 30중량부, 바람직하게는 약 25중량부; 현미쌀밥 20 내지 30중량부, 바람직하게는 약 25중량부; 청국장분말 2 내지 5중량부, 바람직하게는 3 내지 4중량부; 된장 2 내지 5중량부, 바람직하게는 3 내지 4중량부; 이스트 3 내지 7중량부, 바람직하게는 약 5중량부; 버터 5 내지 12중량부, 바람직하게는 8 내지 9중량부; 계란 10 내지 15중량부, 바람직하게는 약 12중량부; 분유 2 내지 5 중량부, 바람직하게는 3중량부; 및 물 60 내지 80중량부, 바람직하게는 72중량부로 이루어진 혼합물을 섞어 믹싱하는 믹싱단계;The method for producing bread using the cheonggukjang according to the present invention comprises the steps of: I) 20 to 30 parts by weight, preferably about 25 parts by weight, of a shower species based on 100 parts by weight of the rice flour; 20 to 30 parts by weight, preferably about 25 parts by weight of brown rice rice; 2 to 5 parts by weight, preferably 3 to 4 parts by weight, of a chrysanthemum powder; 2 to 5 parts by weight, preferably 3 to 4 parts by weight, of soybean paste; 3 to 7 parts by weight, preferably about 5 parts by weight, of East; 5 to 12 parts by weight, preferably 8 to 9 parts by weight of butter; 10 to 15 parts by weight, preferably about 12 parts by weight of eggs; 2 to 5 parts by weight, preferably 3 parts by weight, of powdered milk; And 60 to 80 parts by weight, preferably 72 parts by weight of water are mixed and mixed;

II) 상기 믹싱단계가 종료된 혼합물에 쌀가루 100중량부를 기준으로 글루텐 10 내지 15중량부, 바람직하게는 약 12중량부를 썩어 믹싱한 후 쌀가루 100중량부를 기준으로 청국장콩 10 내지 15중량부, 바람직하게는 약 12중량부를 부가하여 반죽하는 반죽단계; II) 10 to 15 parts by weight, preferably about 12 parts by weight of gluten are blended with 100 parts by weight of rice flour per 100 parts by weight of the rice flour mixed with 10 to 15 parts by weight of soybean curd bean A kneading step in which about 12 parts by weight is added and kneaded;

III) 상기 반죽단계가 종료된 반죽을 25 내지 30℃, 바람직하게는 약 27℃의 온도에서 25 내지 35분, 바람직하게는 약 30분 동안 발효시키는 1차 발효단계;III) a primary fermentation step of fermenting the kneaded dough at a temperature of 25 to 30 DEG C, preferably about 27 DEG C, for 25 to 35 minutes, preferably about 30 minutes;

IV) 상기 1차 발효단계가 종료된 반죽을 일정하게 분할, 예를 들면 약 200g분할하여 10 내지 20분, 바람직하게는 약 15분 동안 숙성하는 숙성단계;IV) aging in which the dough after the primary fermentation step is divided by a predetermined division, for example about 200 g, for aging for 10 to 20 minutes, preferably about 15 minutes;

V) 상기 숙성단계가 종료된 후 납작하게 펴고, 그 위에 샌드크림을 도포하는 샌드크림 도포단계;V) a sand cream application step of flattening after the aging step is finished, and applying a sand cream on it;

VI) 상기 샌드크림 도포단계가 종료된 후 원하는 형태, 예를 들면 고구마 형태로 모양을 형성시키는 성형단계;VI) a shaping step of forming a shape in a desired shape such as a sweet potato shape after the sand cream application step is finished;

VII) 상기 성형단계가 종료된 후 습도 75 내지 85%, 바람직하게는 약 80%, 온도 30 내지 40℃, 바람직하게는 35℃에서 30 내지 40분 동안 발효시키는 2차 발효단계;VII) a secondary fermentation step in which the fermentation is carried out at a temperature of 30 to 40 DEG C, preferably 35 DEG C for 30 to 40 minutes after completion of the forming step, at a humidity of 75 to 85%, preferably about 80%;

VIII) 상기 2차 발효단계가 종료된 후 190 내지 210℃, 바람직하게는 약 200℃의 온도에서 15 내지 25분 동안 굽는 굽는단계;VIII) baking for 15 to 25 minutes at a temperature of 190 to 210 DEG C, preferably about 200 DEG C after the secondary fermentation step is completed;

IX) 상기 굽는단계가 종료된 후 스팀, 예를 들면 약 100℃ 이상의 스팀을 쐬어주는 스팀단계를 포함한다.
IX) steam after the baking step is completed, and a steam step of supplying steam at a temperature of, for example, about 100 ° C or more.

여기서, 상기 단계 I)의 믹싱단계는 교반기 또는 믹서기를 이용하여 믹싱하는 것을 포함한다.Here, the mixing step of the step I) includes mixing using an agitator or a mixer.

또한, 본 발명에 따른 단계 I)의 샤워종은 당업계에서 통상적으로 사용하는 샤워종이라면 특별히 한정되지 않지만, 바람직하게는 강력분 100중량부를 기준으로, 보릿가루 2 내지 6중량부, 바람직하게는 약 4중량부; 호밀가루 2 내지 6중량부, 바람직하게는 약 4중량부; 소금 1 내지 2중량부; 몰트 0.5 내지 1.5중량부 및 물 6 내지 10중량부를 혼합하여 10 내지 20분, 바람직하게는 약 15분 동안 믹싱한 후 실온에서 3 내지 5시간, 바람직하게는 약 4시간 동안 발효시킨 것이 좋다.Further, the shower species of step I) according to the present invention is not particularly limited as long as it is a shower paper commonly used in the art, but it is preferably 2 to 6 parts by weight, preferably about 2 to 6 parts by weight, 4 parts by weight; 2 to 6 parts by weight, preferably about 4 parts by weight of rye flour; 1 to 2 parts by weight of salt; 0.5 to 1.5 parts by weight of malt and 6 to 10 parts by weight of water are mixed and mixed for 10 to 20 minutes, preferably about 15 minutes, followed by fermentation at room temperature for 3 to 5 hours, preferably about 4 hours.

여기서, 상기 샤워종은 발효가 종료된 후 냉장고에서 보관할 경우, 약 4일간 사용 가능하다.Here, the shower species can be used for about 4 days when stored in the refrigerator after the end of fermentation.

본 발명에 따른 단계 V)의 샌드크림은 당업계의 통상적인 샌드크림이라면 특별히 한정되는 것은 아니다.The sand cream of step V) according to the present invention is not particularly limited as long as it is a conventional sand cream of the related art.

바람직한 샌드크림은 우유 100중량부를 기준으로, 청국장분말 15 내지 35중량부, 바람직하게는 약 30중량부; 및 카스타드분말 15 내지 35중량부, 바람직하게는 약 30중량부를 혼합한 것이 좋다.A preferred sand cream comprises, based on 100 parts by weight of milk, 15 to 35 parts by weight of chitinookjang powder, preferably about 30 parts by weight; And 15 to 35 parts by weight, preferably about 30 parts by weight of caster powder.

한편, 본 발명에 따른 청국장을 이용한 빵 제조방법은 사용자의 선택에 따라 다양한 추가 성분을 더 부가하여 제조할 수 있다.Meanwhile, according to the present invention, a bread making method using a cheonggukjang can be manufactured by adding various additional ingredients according to the user's choice.

여기서, 상기 추가 성분은 상기 단계 I)의 믹싱단계에서 쌀가루 100중량부를 기준으로 더 부가하여 사용된다. Here, the above-mentioned additional component is further added based on 100 parts by weight of the rice flour in the mixing step of the step I).

이러한 일 양태로, 본 발명에 따른 청국장을 이용한 빵 제조방법은 항염증, 항암, 항산화, 항균, 동맥 경화 억제와 같은 다양한 생리활성을 갖는 강황을 상기 단계 I)의 믹싱단계에서 쌀가루 100중량부를 기준으로 0.1 내지 3중량부를 더 부가할 수 있다.In one embodiment of the present invention, the method for preparing bread using chungkukjang according to the present invention is characterized in that turmeric having various physiological activities such as anti-inflammation, anticancer, antioxidant, antibacterial and arteriosclerosis inhibition is mixed with 100 parts by weight of rice flour 0.1 to 3 parts by weight may be further added.

이때, 상기 강황은 당업계에서 통상적으로 사용되는 강황이라면 특별히 한정되는 것은 아니지만, 추천하기로는 강황 분말 중량대비 10배의 발효 주정을 가한 후 실온에서 약 24시간동안 교반하여 추출해낸 강황주정추출물을 사용하는 것이 좋다.At this time, the turmeric is not particularly limited as long as it is a turmeric commonly used in the art, but it is recommended to use a fermented turmeric 10 times as much as the weight of the turmeric powder and then stirring the mixture for about 24 hours at room temperature It is good to do.

다른 양태로서, 본 발명에 따른 청국장을 이용한 빵 제조방법은 항염증, 혈당강하, 항산화, 항균성능을 갖는 상백피추출물을 상기 단계 I)의 믹싱단계에서 쌀가루 100중량부를 기준으로 0.1 내지 3중량부를 더 포함할 수 있다.According to another aspect of the present invention, there is provided a method for preparing bread using Cheonggukjang, which comprises adding 0.1 to 3 parts by weight of an extract of Cryptomeria japonica with anti-inflammatory, hypoglycemic, antioxidative and antibacterial activity, based on 100 parts by weight of the rice flour, .

이때, 상기 상백피추출물은 당업계에서 통상적으로 사용되는 상백피추출물이라면 특별히 한정되는 것은 아니지만, 추천하기로는 상백피 분말 중량대비 10배의 발효 주정을 가한 후 실온에서 약 24시간동안 교반하여 추출해낸 상백피주정추출물을 사용하는 것이 좋다.In this case, the WPC extract is not particularly limited as long as it is commonly used in the art, but it is recommended that a fermented wort is added 10 times as much as the weight of the WPC, and the mixture is then stirred at room temperature for about 24 hours, .

또 다른 특정 양태로서, 본 발명에 따른 청국장을 이용한 빵 제조방법은 항산화, 항균, 항암, 항혈액응고, 돌연변이 억제 활성 같은 다양한 생리활성을 갖는 곰피추출물을 상기 단계 I)의 믹싱단계에서 쌀가루 100중량부를 기준으로 0.1 내지 5중량부를 더 포함할 수 있다.As another specific embodiment, the method for producing bread using chungkukjang according to the present invention is characterized in that the mushroom extract having various physiological activities such as antioxidation, antimicrobial, anti-cancer, anti-blood coagulation and mutation inhibiting activity is added to 100 weight parts of rice flour 0.1 to 5 parts by weight based on 100 parts by weight of the composition.

이때, 상기 곰피추출물은 곰피 분말 중량대비 10배의 증류수를 가하고, 실온에서 약 24시간동안 교반하여 추출해낸 것을 사용하는 것이 바람직하다.At this time, it is preferable that the mugwort extract is prepared by adding distilled water 10 times as much as the weight of the mugwort powder and stirring it at room temperature for about 24 hours.

또 다른 특정 양태로서, 본 발명에 따른 청국장을 이용한 빵 제조방법은 동맥경화를 예방하며, 말초 혈관을 확장시켜 혈액순환을 촉진하고, 호르몬의 분비를 증진시키는 소나무효소를 상기 단계 I)의 믹싱단계에서 쌀가루 100중량부를 기준으로 10 내지 30중량부를 더 포함할 수 있다.
According to another embodiment of the present invention, there is provided a method of manufacturing a bread using a cheonggukjang, wherein the pine tree enzyme which prevents arteriosclerosis, expands peripheral blood vessels, promotes blood circulation, and promotes hormone secretion, 10 to 30 parts by weight based on 100 parts by weight of the rice flour.

이하에서 실시예를 통하여 본 발명을 구체적으로 설명하기로 한다. 그러나 하기의 실시예는 오로지 본 발명을 구체적으로 설명하기 위한 것으로 이들 실시예에 의해 본 발명의 범위를 한정하는 것은 아니다.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[실시예 1][Example 1]

샤워종의Shower species 제조 Produce

강력분 100g, 보릿가르 4g, 호밀가로 4g, 소금 1.5g, 몰트 1g 및 물 8g을 혼합하여 15분간 믹싱하였다.100 g of strong flour, 4 g of bortegar, 4 g of rye, 1.5 g of salt, 1 g of malt and 8 g of water were mixed and mixed for 15 minutes.

그 다음, 상기 믹싱된 혼합물을 실온에서 4시간 동안 발효시켜 샤워종을 제조하였다.Then, the mixed mixture was fermented at room temperature for 4 hours to prepare a shower species.

[실시예 2][Example 2]

샌드크림의Sand cream 제조 Produce

우유 100g, 청국장분말 20g, 카스타드분말 20g을 혼합하여 샌드크림을 제조하였다.
100 g of milk, 20 g of chungkukjang powder and 20 g of caster powder were mixed to prepare a sand cream.

[실시예 3][Example 3]

먼저, 쌀가루 100g, 실시예 1에 따른 샤워종 25g, 현미쌀밥 25g, 청국장분말 3.7g, 된장 3.7g, 이스트 5g, 버터 8.7g, 계란 12.5g, 분유 3g 및 물 72g을 믹싱하였다.First, 100 g of rice flour, 25 g of shower species according to Example 1, 25 g of rice brown rice, 3.7 g of chungkukjang powder, 3.7 g of miso, 5 g of yeast, 8.7 g of butter, 12.5 g of egg, 3 g of powdered milk and 72 g of water were mixed.

그 다음, 상기 믹싱된 혼합물에 글루텐 12g을 부가하여 믹싱한 뒤 청국장콩 12g을 더 부가하여 반죽하였다.Then, 12 g of gluten was added to the mixed mixture, and 12 g of chungkookjang soybean was further added thereto and kneaded.

그 다음, 상기 반죽을 약 27℃의 온도에서 약 30분 동안 1차 발효시켰다.The dough was then firstly fermented at a temperature of about 27 DEG C for about 30 minutes.

그 다음, 상기 1차 발효된 반죽을 약 200g씩 분할하여 약 15분 동안 벤취타임하였다.Then, the primary fermented dough was divided into about 200 g portions, and the mixture was bench-shaked for about 15 minutes.

그 다음, 상기 벤취타임이 종료된 반죽을 밀어 편 후 그 상면에 실시예 2에 따른 샌드크림을 발라준 후 고구마 모양으로 성형하였다.Then, the kneaded dough finished with the above-mentioned bench time was pushed out, and then the sand cream according to Example 2 was applied on its top surface, and then molded into a sweet potato shape.

그 다음, 고구마 모양의 반죽을 습도 약 80% 및 온도 약 35℃에서 약 35분 동안 2차 발효시켰다. Then, the sweet potato-shaped dough was fermented for about 35 minutes at a temperature of about 35 ° C and a humidity of about 80%.

그 다음, 상기 2차 발효단계된 반죽을 약 200℃에서 약 20분 동안 구은 후 스팀을 쐬어주어 빵을 제조하였다.
Then, the dough was subjected to the second fermentation step at about 200 ° C for about 20 minutes and steamed to prepare bread.

[실시예 4][Example 4]

실시예 3과 동일한 방법으로 실시하되, 믹싱 전에 강황 2g을 더 부가한 후 믹싱하였다.
The same procedure as in Example 3 was carried out except that 2 g of turmeric was added before mixing and then mixed.

[실시예 5][Example 5]

실시예 3과 동일한 방법으로 실시하되, 믹싱 전에 상백피추출물 2g을 더 부가한 후 믹싱하였다.
The same procedure as in Example 3 was carried out, except that 2 g of the extract of Mulberry bark extract was added to the mixture before mixing, followed by mixing.

[실시예 6][Example 6]

실시예 3과 동일한 방법으로 실시하되, 믹싱 전에 곰피추출물 2g을 더 부가한 후 믹싱하였다.
The same procedure as in Example 3 was carried out except that 2 g of Mugwort extract was added before mixing, followed by mixing.

[실시예 7][Example 7]

실시예 3과 동일한 방법으로 실시하되, 믹싱 전에 소나무효소 20g을 더 부가한 후 믹싱하였다.
The same procedure as in Example 3 was carried out except that 20 g of pine tree enzyme was added before mixing and then mixed.

이상에서 설명한 바와 같이, 본 발명이 속하는 기술 분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예는 모두 예시적인 것이며 한정적인 것이 아닌 것으로서 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위의 의미 및 범위 그리고 그 등가개념으로부터 도출되는 모두 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.
As described above, those skilled in the art will understand that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the embodiments described above are all illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention without departing from the scope of the present invention.

Claims (5)

I) 쌀가루 100중량부를 기준으로, 샤워종 20 내지 30중량부; 현미쌀밥 20 내지 30중량부; 청국장분말 2 내지 5중량부; 된장 2 내지 5중량부; 이스트 3 내지 7중량부; 버터 5 내지 12중량부; 계란 10 내지 15중량부; 분유 2 내지 5 중량부; 및 물 60 내지 80중량부로 이루어진 혼합물을 섞어 믹싱하는 믹싱단계;
II) 상기 믹싱단계가 종료된 혼합물에 쌀가루 100중량부를 기준으로 글루텐 10 내지 15중량부를 썩어 믹싱한 후 쌀가루 100중량부를 기준으로 청국장콩 10 내지 15중량부를 부가하여 반죽하는 반죽단계;
III) 상기 반죽단계가 종료된 반죽을 25 내지 30℃의 온도에서 25 내지 35분 동안 발효시키는 1차 발효단계;
IV) 상기 1차 발효단계가 종료된 반죽을 일정하게 분할하여 10 내지 20분 동안 숙성하는 숙성단계;
V) 상기 숙성단계가 종료된 후 납작하게 펴고, 그 위에 우유 100중량부를 기준으로, 청국장분말 15 내지 35중량부 및 카스타드분말 15 내지 35중량부를 혼합하는 것을 포함하는 샌드크림을 도포하는 샌드크림 도포단계;
VI) 상기 샌드크림 도포단계가 종료된 후 원하는 형태로 모양을 형성시키는 성형단계;
VII) 상기 성형단계가 종료된 후 습도 75 내지 85%, 온도 30 내지 40℃에서 30 내지 40분 동안 발효시키는 2차 발효단계;
VIII) 상기 2차 발효단계가 종료된 후 190 내지 210℃의 온도에서 15 내지 25분 동안 굽는 굽는단계;
IX) 상기 굽는단계가 종료된 후 스팀을 쐬어주는 스팀단계를 포함하되,
단계 I)의 믹싱단계에서 쌀가루 100중량부 기준으로, 강황 0.1 내지 3중량부를 더 부가하고,
단계 I)의 믹싱단계에서 쌀가루 100중량부 기준으로, 상백피추출물 0.1 내지 3중량부를 더 부가하며,
단계 I)의 믹싱단계에서 쌀가루 100중량부 기준으로, 곰피추출물 0.1 내지 5중량부를 더 부가하는 것을 포함하는 빵 제조방법.I) 20 to 30 parts by weight of a shower species based on 100 parts by weight of the rice flour; 20-30 parts by weight of brown rice rice; 2 to 5 parts by weight of a cheonggukjang powder; 2 to 5 parts by weight of miso; 3 to 7 parts by weight of yeast; 5 to 12 parts by weight of butter; 10 to 15 parts by weight of eggs; 2 to 5 parts by weight of powdered milk; And 60 to 80 parts by weight of water are mixed and mixed;
II) mixing 10 to 15 parts by weight of gluten with 100 parts by weight of rice flour based on 100 parts by weight of the rice flour, mixing 10 to 15 parts by weight of chungkukjang beans with 100 parts by weight of rice flour, and kneading;
III) a primary fermentation step of fermenting the kneaded dough at a temperature of 25 to 30 DEG C for 25 to 35 minutes;
IV) an aging step in which the dough after completion of the primary fermentation step is uniformly divided and aged for 10 to 20 minutes;
V) sand cream applied to spread the sand cream after flattening out after the aging step, and mixing 15 to 35 parts by weight of chrysanthemum powder and 15 to 35 parts by weight of caster powder, based on 100 parts by weight of milk, step;
VI) a shaping step of forming a shape in a desired shape after the sand cream application step is finished;
VII) a second fermentation step of fermenting at a temperature of 30 to 40 DEG C for 30 to 40 minutes after completion of the forming step, at a humidity of 75 to 85%;
VIII) baking for 15 to 25 minutes at a temperature of 190 to 210 DEG C after the completion of the secondary fermentation step;
IX) a steam step of supplying steam after the baking step is finished,
0.1 to 3 parts by weight of sulfuric acid is further added in the mixing step of step I) on the basis of 100 parts by weight of the rice flour,
In the mixing step of step I), 0.1 to 3 parts by weight of the extract of Root Extract, on the basis of 100 parts by weight of rice flour,
Further comprising 0.1 to 5 parts by weight of a mushroom extract on a basis of 100 parts by weight of rice flour in the mixing step of step I). 삭제delete 삭제delete 삭제delete 삭제delete
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KR20160139571A (en) * 2015-05-28 2016-12-07 최형일 Fermented bread manufacturing method using dbrown rice
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KR102511262B1 (en) * 2022-08-23 2023-03-20 주식회사 만월 농업회사법인 A process for the preparation of five grain bread comprising cheonggukjang and the five grain bread comprising cheonggukjang prepared therefrom

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Publication number Priority date Publication date Assignee Title
KR20160139571A (en) * 2015-05-28 2016-12-07 최형일 Fermented bread manufacturing method using dbrown rice
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KR20200111533A (en) * 2019-03-19 2020-09-29 강민호 Bread and production method thereof
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KR102511270B1 (en) * 2022-08-23 2023-03-20 주식회사 만월 농업회사법인 A process for the preparation of five grain bread comprising sarcodon aspratus and the five grain bread comprising sarcodon aspratus prepared therefrom
KR102511262B1 (en) * 2022-08-23 2023-03-20 주식회사 만월 농업회사법인 A process for the preparation of five grain bread comprising cheonggukjang and the five grain bread comprising cheonggukjang prepared therefrom

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