KR101521230B1 - Whole wheat bread of Korean wheat and method for manufacturing thereof - Google Patents

Whole wheat bread of Korean wheat and method for manufacturing thereof Download PDF

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KR101521230B1
KR101521230B1 KR1020140074661A KR20140074661A KR101521230B1 KR 101521230 B1 KR101521230 B1 KR 101521230B1 KR 1020140074661 A KR1020140074661 A KR 1020140074661A KR 20140074661 A KR20140074661 A KR 20140074661A KR 101521230 B1 KR101521230 B1 KR 101521230B1
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weight
parts
whole wheat
wheat flour
bread
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이덕수
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이덕수
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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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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

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

Abstract

The present invention relates to whole wheat bread prepared with Korean wheat and a method of preparing the same, wherein the whole wheat bread is produced by fermenting whole wheat powder prepared from Korean wheat during the process of preparing levain to enhance texture, flavor, and storage stability, and the preparing method comprises the steps of : (a) using whole wheat powder and wheat powder, both prepared from Korean wheat, to prepare levain; (b) using whole wheat powder prepared from Korean wheat to prepare sponge; and (c) using levain prepared by step (a) and sponge prepared by step (b) to prepare dough and whole wheat bread containing fiber, vitamins, minerals, enzymes, etc.

Description

우리밀 통밀 빵 및 그의 제조 방법{Whole wheat bread of Korean wheat and method for manufacturing thereof} [0001] The present invention relates to whole wheat bread,

본 발명은 우리밀 통밀 빵 및 그의 제조 방법에 관한 것으로, 특히 우리밀 통밀가루를 르방(Levain) 과정에서 발효시킴으로써 식감 및 풍미가 향상되고, 저장 안정성이 개선된 우리밀 통밀 빵 및 그의 제조 방법에 관한 것이다.
The present invention relates to a whole wheat whole wheat bread and a method for producing the whole wheat bread, and more particularly, to a whole wheat whole wheat bread improved in texture and flavor and improved in storage stability by fermenting whole wheat flour in a Levain process, and a process for producing the same.

일반적으로 빵의 제조방법은 필요한 재료를 혼합하여 반죽을 만들고, 이를 효모로 발효시켜 굽기 과정을 거치게 된다. 빵의 품질은 풍미, 부피, 맛, 조직감 등에 의해 좌우되며 오븐에서 구운 후 시간이 지남에 따라 빵의 껍질과 내부에서 물리 화학적 변화 과정을 겪으면서 제품 고유의 풍미를 잃어버리는 관능적 변화와 함께 노화되어 상품적 가치를 잃게 된다.Generally, bread is made by mixing necessary ingredients to make dough, fermenting it with yeast, and baking it. The quality of the bread depends on the flavor, volume, taste, texture, etc., and after baking in the oven, it undergoes a physicochemical change process in the bread's shell and inside as time goes, Lost product value.

이에 따라 반죽의 취급성이나 제품의 품질 저하를 방지 및 개선하기 위하여 염화암모니아, 탄산칼슘, 인산염 등 여러 화학물질을 혼합하여 만든 다양한 식품첨가물을 이용한 많은 연구들이 진행되어 왔다. 예를 들어, sodium-2-lactylate, polysorbate 60, monoglyceride와 diglyceride 형태의 계면활성제는 산화 과정을 통해 직간접적으로 반죽의 상태를 조절하여 내성증가 및 물리적 성질을 변화시켜 부피증가, 식감, 수명연장, 글루텐 강화 등 빵의 품질 저하가 개선된다고 보고되어 있다. 즉, 화학적 합성으로 얻은 물질을 첨가물로 투입하면 재료의 혼합에서부터 최종 완제품에 이르기까지 빵의 모든 제조공정에 반응하여 완제품의 촉촉한 속결, 바삭바삭한 껍질, 양호한 껍질 색, 미각을 돋우는 향, 넉넉한 부피, 제품 노화억제와 수명연장 등과 같은 중요한 작용을 하게 된다.Accordingly, in order to prevent and improve the handling property and product quality of dough, many studies using various food additives made by mixing various chemicals such as ammonia chloride, calcium carbonate, and phosphate have been carried out. For example, sodium-2-lactylate, polysorbate 60, monoglyceride and diglyceride surfactants can be directly or indirectly controlled by oxidation process to increase resistance and physical properties to increase volume, texture, It is reported that the deterioration of bread quality such as gluten fortification is improved. In other words, when a substance obtained by chemical synthesis is added as an additive, in response to all the manufacturing processes of the bread, from the mixing of the ingredients to the finished product, the moist product of the finished product, crunchy skin, good skin color, It has important functions such as suppression of aging of products and prolongation of life.

그러나 화학물질로 이루어진 식품첨가물은 국제적으로 설정된 사용기준 및 하루 섭취 허용량을 초과할 경우 그 안전성에 심각한 문제를 야기할 수 있다.However, food additives made of chemical substances can cause serious problems with the internationally established usage standards and safety when exceeding the allowable daily intake.

최근 들어 생활수준의 향상과 더불어 건강한 생활을 유지하면서 삶의 질을 추구하는 이른바 웰빙 문화가 확산되면서 소비자들의 제품구매 패턴이 인체에 유해한 화학물질을 함유한 제품보다는 건강 지향적이고 자연 친화적인 제품을 선호하고 있으며, 이를 고려하여 제빵에 화학물질의 사용을 지양하기 위해 천연물질에서 유래한 제빵 개량제 및 쌀을 발효 등의 바이오프로세싱(bio-processing: 응용 생물학적 제법)을 통해 제빵에 투입하는 방법이 다각적으로 연구되고 있다.In recent years, as the so-called well-being culture has been spreading along with the improvement of the living standard and the pursuit of the quality of life while maintaining a healthy life, the product purchase pattern of the consumers is preferred to the products which are health- In consideration of this, in order to avoid the use of chemical substances in baking, various methods such as a baking improver derived from natural materials and a method of putting rice into baking through bio-processing such as fermentation Research.

예를 들면, 천연물질의 일종인 황국균(Aspergillus oryzae)으로 주종 발효액을 만들어 빵의 제조과정에 첨가함으로써 빵의 표피가 얇고 부드러우며 청주의 풍미가 나는 특징의 제빵을 생산할 수 있다. 즉, 발효액의 역할은 액화효소와 당화효소의 작용으로 발효성 당을 생성하고 단백질 가수분해 효소의 작용으로 아미노산을 생성하며, 또 발효액이 가지고 있는 무기질과 비타민 등을 효모에 공급하여 주종 특유의 풍미 성분을 생성하여 양질의 빵을 생산할 수 있게 된다.
For example, aspergillus oryzae, a kind of natural substance, can be added to the bread making process to produce baked bread having a thin, soft and flavorful flavor of bread. That is, the role of the fermentation liquid is to produce fermentable sugars by the action of liquefying enzymes and saccharification enzymes, to produce amino acids by the action of protein hydrolyzing enzymes, and to supply yeast with the minerals and vitamins contained in the fermentation broth, Ingredients to produce high quality bread.

이러한 기술의 일 예가 하기 문헌 1 및 2 등에 개시되어 있다.Examples of such techniques are described in documents 1 and 2 below.

예를 들어, 하기 특허문헌 1에는 도 1에 도시된 바와 같이, 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, 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 통밀빵 제조방법에 대해 개시되어 있다.For example, as shown in Fig. 1, the following patent document 1 discloses a washing method for washing a whole wheat from water, a washing step (10) for washing the whole wheat from water, a soaking step (20) A gluten forming step 30 for forming gluten to form a natural gluten material, a mixing step 40 for mixing the natural gluten with water and whole wheat flour, a mixing step 40 for mixing sugar, whole wheat, butter, A dough step 50 for mixing and kneading, an aging step 60 for aging at room temperature after the kneading step 50, and a finishing step 70 for molding and completion after the aging step 60, In step 40 and dough step 50, 500 g of water, 10 g of yeast, 40 g of butter, 70 g of sugar and 70 g of sweetener are added to 1 kg of whole wheat flour to form a whole-wheat dough, Which is kneaded by kneading the whole wheat bread.

또 하기 특허문헌 2에는 강력분 450~750 중량부, 드라이 이스트 1.5~2.5 중량부, 비타민 C 0.75~1.25 중량부 및 물 255~425 중량부를 배합하고 22~26℃의 온도에서 2 내지 6분간 저속 믹싱한 후, 2~4℃에서 27~45시간 숙성시켜 스펀지(sponge)를 제조하는 단계, 강력분 150~250 중량부, 소금 15~25 중량부 및 물 225~375 중량부를 배합한 후 70 내지 80℃에서 호화시켜 탕종(Water Roux Starter)을 제조하는 단계, 건포도 75~125 중량부, 사과 75~125 중량부, 벌꿀 15~25 중량부를 혼합하여 20~30℃에서 4~6일간 숙성시켜 원종을 얻고, 상기 원종 225~375 중량부, 포도즙 225~375 중량부 및 사과즙 330~570 중량부를 혼합하여 20~30℃에서 12~20시간 숙성시켜 주종을 얻고, 상기 주종 150~250 중량부, 강력분 775~1225 중량부 및 물 375~625 중량부를 배합하고 22~26℃의 온도에서 2 내지 6분간 저속 믹싱한 후 12~20시간 숙성시켜 르방(Levain)을 제조하는 단계, 상기 스펀지 710~1190 중량부, 상기 405~675 중량부, 상기 르방 270~410 중량부, 설탕 30~50 중량부, 분유 20~40 중량부, 드라이 이스트 3.5~6.5 중량부, 맥아 3.5~6.5 중량부, 상기 주종 50~90 중량부, 버터 50~90 중량부 및 검은깨 75~125 중량부를 혼합하여 25~29℃에서 8~12분간 반죽하는 단계, 상기 반죽을 성형하여 식빵틀에 넣고, 35~45℃ 온도 및 90~95% 습도 하에서 50~60분간 발효시키는 단계 및 상기 반죽을 굽는 단계를 포함하는 식빵의 제조방법에 대해 개시되어 있다.
In Patent Document 2, 450 to 750 parts by weight of strong powders, 1.5 to 2.5 parts by weight of dry yeast, 0.75 to 1.25 parts by weight of vitamin C and 255 to 425 parts by weight of water are blended and mixed at a temperature of 22 to 26 캜 for 2 to 6 minutes , Aging at 2 to 4 ° C for 27 to 45 hours to prepare a sponge, 150 to 250 parts by weight of potash, 15 to 25 parts by weight of salt and 225 to 375 parts by weight of water, 75 to 125 parts by weight of raisins, 75 to 125 parts by weight of raisins and 15 to 25 parts by weight of honey are mixed and aged at 20 to 30 DEG C for 4 to 6 days to obtain a native species 225 to 375 parts by weight of the abovementioned raw materials, 225 to 375 parts by weight of grape juice and 330 to 570 parts by weight of apple juice are mixed and aged at 20 to 30 ° C for 12 to 20 hours to obtain a main strain. 150 to 250 parts by weight, 1225 parts by weight of water and 375 to 625 parts by weight of water are mixed and mixed at a temperature of 22 to 26 DEG C for 2 to 6 minutes at a low speed and aged for 12 to 20 hours A step of preparing a sponge comprising 710 to 1190 parts by weight of the sponge, 405 to 675 parts by weight of the sponge, 270 to 410 parts by weight of the rubrene, 30 to 50 parts by weight of sugar, 20 to 40 parts by weight of milk powder, Kneading the mixture at 25 to 29 ° C for 8 to 12 minutes, mixing the mixture of the above ingredients in an amount of 0.5 to 6.5 parts by weight, malt, 3.5 to 6.5 parts by weight, 50 to 90 parts by weight of the main ingredient, 50 to 90 parts by weight of butter, Molding the dough into a bread crumb, fermenting at 35 to 45 DEG C and 90 to 95% humidity for 50 to 60 minutes, and baking the batter.

대한민국 등록특허공보 제10-1143014호(2012.05.01 등록)Korean Registered Patent No. 10-1143014 (registered on May 01, 2012) 대한민국 등록특허공보 제10-1317283호(2013.10.04 등록)Korean Registered Patent No. 10-1317283 (registered on April 10, 2013)

그러나, 상술한 바와 같은 종래의 기술에서는 우리나라의 전통적인 통밀이 가루로 만들어 수분과 반죽할 때 글루텐이 잘 조성되지 않아서 점탄성이 저하되어 반죽과정에서 문제가 있었다. However, in the conventional technology as described above, when the conventional whole wheat flour is made into flour and the flour is kneaded with water, the gluten is not well formed and the viscoelasticity is lowered, thereby causing a problem in the kneading process.

즉, 우리밀 통밀가루를 적용하는 경우, 배아의 분리를 하지 않은 전립의 모든 가루를 사용함으로, 제빵성이 저하된다는 문제점이 있었다.
That is, when whole wheat flour is applied, all of the whole flour which is not separated from the embryo is used, resulting in deterioration of the baking performance.

본 발명의 목적은 상술한 바와 같은 문제점을 해결하기 위해 이루어진 것으로서, 배아의 분리를 하지 않은 전립의 모든 가루를 사용하는 우리밀 통밀가루를 사용하여도 제빵성이 우수한 우리밀 통밀 빵 및 그의 제조 방법을 제공하는 것이다.The object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a whole-wheat whole wheat bread excellent in baking ability even when whole wheat flour using whole wheat flour is used, .

본 발명의 다른 목적은 우리밀 통밀가루를 사용하여도 반죽 내에서 점탄성을 유지할 수 있는 우리밀 통밀 빵 및 그의 제조 방법을 제공하는 것이다.
Another object of the present invention is to provide a whole wheat whole wheat bread which is capable of maintaining viscoelasticity in a dough even by using whole wheat flour, and a method for producing the whole wheat bread.

상기 목적을 달성하기 위해 본 발명에 따른 우리밀 통밀 빵의 제조 방법은 우리밀 통밀 빵을 제조하는 방법으로서, (a) 우리밀 통밀가루와 우리밀 가루를 사용하여 르방(Levain)을 제조하는 단계, (b) 우리밀 통밀가루를 이용하여 중종을 제조하는 단계, (c) 상기 단계 (a)에서의 르방 및 상기 단계 (b)에서의 중종을 혼합하고 본종을 제조하고 통밀 빵을 제조하는 단계를 포함하는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a method for manufacturing a whole wheat bread, comprising the steps of: (a) preparing a levain using a whole wheat flour and a whole wheat flour; (b) (C) mixing the safflower in step (a) and the safflower in step (b), and preparing the seeds to produce a whole-wheat bread, characterized by comprising the steps of: .

또 본 발명에 따른 우리밀 통밀 빵의 제조 방법에 있어서, 상기 단계 (a)는 (a1) 상기 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 100중량부 : 100중량부 : 200중량부의 비율로 혼합하고 24~27 시간 동안 1차 발효시켜 제1종을 제조하는 단계, (a2) 상기 제1종 : 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 400중량부 : 200중량부 : 200중량부 : 320중량부의 비율로 혼합하고 20~23 시간 동안 2차 발효시켜 제2종을 제조하는 단계, (a3) 상기 제2종 : 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 1120중량부 : 560중량부 : 560중량부 : 960중량부의 비율로 혼합하고 17~20 시간 동안 3차 발효시켜 제3종을 제조하는 단계, (a4) 상기 제3종 : 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 3200중량부 : 1600중량부 : 1600중량부 : 2600중량부의 비율로 혼합하고 15~17 시간 동안 4차 발효시켜 제4종을 제조하는 단계를 포함하는 것을 특징으로 한다.(A1) is a method of mixing whole wheat flour, wheat flour and water at a ratio of 100 parts by weight: 100 parts by weight: 200 parts by weight, (A2) preparing a first kind by fermentation for ~ 27 hours, (a2) preparing a first kind of the first kind: whole wheat flour: 100 parts by weight of water: 200 parts by weight: 200 parts by weight: 320 parts by weight (A3) preparing a second species by 20 to 23 hours of fermentation for 20 to 23 hours; (a3) preparing a second type of said second type of wheat flour, wheat flour, wheat flour and water at a ratio of 1120 parts by weight to 560 parts by weight, 960 parts by weight of water and 3 parts by weight of fermented milk for 17 to 20 hours to prepare a third species; (a4) 3200 parts by weight of the abovementioned third kind of wheat flour, 1600 parts by weight: 2600 parts by weight, and the mixture was subjected to fourth fermentation for 15 to 17 hours to prepare a fourth species It is characterized by including the steps:

또 본 발명에 따른 우리밀 통밀 빵의 제조 방법에 있어서, 상기 단계 (b)는 우리밀 통밀가루 : D-이스트 : 물을 각각 230중량부 : 1중량부 : 270중량부의 비율로 혼합하고, 실온에서 12시간 발효시키는 것을 특징으로 한다.In the method for producing whole wheat bread according to the present invention, the step (b) is conducted by mixing the whole wheat flour, D-yeast and water at a ratio of 230 parts by weight: 1 part by weight: 270 parts by weight, Time fermentation.

또 본 발명에 따른 우리밀 통밀 빵의 제조 방법에 있어서, 상기 단계 (c)는 우리밀 가루 : 중종 : 몰트 : D-이스트 : 소금 : 물 : 제4종을 각각 540중량부 : 501중량부 : 2중량부 : 2중량부 : 15중량부 : 270중량부 : 300중량부의 비율로 혼합하고 1차 발효시키는 것을 특징으로 한다.In the method for producing the whole wheat bread according to the present invention, the step (c) comprises 540 parts by weight: 501 parts by weight: 2 parts by weight of the wheat flour: medium type: malt: D-yeast: salt: Part: 2 parts by weight: 15 parts by weight: 270 parts by weight: 300 parts by weight, and the mixture is firstly fermented.

또 본 발명에 따른 우리밀 통밀 빵의 제조 방법에 있어서, 상기 단계 (c)는 상기 본종을 분할하여 고구마 형상으로 성형하고, 성형된 상부에 통밀가루를 입히고 2차 발효를 실행한 후 상부와 하부의 온도가 상이한 스팀에서 굽는 단계를 포함하는 것을 특징으로 한다.In the method for manufacturing whole wheat bread according to the present invention, the step (c) may be performed by dividing the above-mentioned seeds into sweet potatoes, applying a whole wheat flour to the upper part of the shaped pots, And baking the steam at different temperatures.

또 본 발명에 따른 우리밀 통밀 빵은 상술한 바와 같은 우리밀 통밀 빵의 제조 방법에 의해 제조된 것을 특징으로 한다.
In addition, the whole wheat bread according to the present invention is characterized in that it is produced by the above-described method for producing whole wheat bread.

상술한 바와 같이, 본 발명에 따른 우리밀 통밀 빵 및 그의 제조 방법에 의하면, 다단계에 걸친 르방의 제조 과정에서 발효시키므로, 우리밀 통밀가루를 사용하여도 반죽 내에서 점탄성을 유지할 수 있다는 효과가 얻어진다.As described above, according to the whole wheat bread according to the present invention and the method for producing the whole wheat bread according to the present invention, since the wheat flour is fermented during the manufacturing process of the multistage wheat flour, the effect of maintaining the viscoelasticity in the dough can be obtained.

또, 본 발명에 따른 우리밀 통밀 빵 및 그의 제조 방법에 의하면, 섬유, 비타민류, 무기질, 효소 등을 함유할 뿐만 아니라 맛과 식감이 뛰어나고, 다단계의 발효 과정에 의해 노화가 지연되어 저장 안정성이 우수하다는 효과도 얻어진다.
According to the whole wheat bread and its preparation method of the present invention, not only it contains fibers, vitamins, minerals, enzymes, but also has excellent taste and texture, and is delayed in aging due to multi-stage fermentation process, Effect is obtained.

도 1은 종래의 통밀빵의 제조 방법을 나타낸 순서도,
도 2는 본 발명에 따른 우리밀 통밀 빵의 제조 방법을 설명하기 위한 공정도.1 is a flowchart showing a conventional method for producing a whole-wheat bread,
2 is a process diagram for explaining a method for producing whole wheat bread according to the present invention.

본 발명의 상기 및 그 밖의 목적과 새로운 특징은 본 명세서의 기술 및 첨부 도면에 의해 더욱 명확하게 될 것이다.These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

본 발명에 사용되는 우리밀(Korean wheat)은 연질로 조숙하면서 단간 직립으로 도복에 매우 강하고 품질이 우수하여 1992년 종자심의회에서 충북 이북의 내륙산간 지대를 제외한 전국의 전작 및 답리작 지대의 장려품종으로 결정되고 '우리밀'로 명명되어 농가에 보급되었다. 우리밀은 농약 잔류 시험에서 농약이 전혀 검출되지 않은 안전한 밀로서, 수입밀에 없는 복합다당류 단백질이 다량 함유되어 있어 면역기능을 높여주고 노화를 억제해 주는 역할을 한다. 또한, 우리밀은 식이섬유가 다량으로 함유되어 있어 성인병 예방에 효과적이며, 단백질과 비타민 B1이 많고 다른 곡물에 없는 글루텐이 많아 가공에 용이하다.The Korean wheat used in the present invention was determined to be an encouraging cultivar of the whole country and the whole country except the inland mountainous region in the north of Chungbuk in the 1992 Seed Council, And it was named 'Korean millet' and spread to the farmhouse. It is a safe wheat that pesticide residue is not detected in pesticide residue test. It contains a large amount of complex polysaccharide protein that is not in imported wheat, so it enhances immune function and suppresses aging. In addition, Korean millet contains a large amount of dietary fiber, it is effective in prevention of adult diseases, and it is easy to process because there are many protein and vitamin B1 and many gluten not in other grains.

상기 우리밀의 통밀가루(whole wheat flour)는 밀입자를 분쇄한 후 밀기울과 배아의 분리를 하지 않은 전립의 모든 가루로 회분이 많고 빛깔도 나쁘고 제빵성도 떨어진다. 그러나 섬유, 비타민류, 무기질, 효소 등을 많이 함유하고 있고 영양적으로 우수하다. 통밀가루빵(whole wheat bread, Graham bread)으로 가공되거나 비스킷이나 크랙커 등으로 가공되어 독일식의 풍미가 있고 식이섬유의 급원으로도 되는 식품으로 환영받고 있다.The whole wheat flour of the whole wheat flour is a whole wheat flour which has not been separated from the wheat bran and the embryo after milling the wheat flour, which has a lot of ash, bad color and poor baking ability. However, it contains a lot of fiber, vitamins, minerals and enzymes and it is nutritionally superior. It is processed into whole wheat bread (Graham bread), processed with biscuits or crackers, and is welcomed as a food with a German flavor and as a source of dietary fiber.

우리밀의 밀가루(wheat flour)는 밀을 단계식 제분에 의해 분쇄하여 배유부만을 채취한 가루이다. 수입밀의 분수율은 78 ~80%이지만 우리밀은 이보다 수율이 낮다. 또 배유의 중심이 될수록 회분이 적고 외측이나 종피가 혼입할수록 회분이 많고 품위가 낮게 된다. Wheat flour is a powder obtained by pulverizing wheat by stepwise milling and extracting only the part of the feed. The yield of imported wheat is 78 ~ 80%, but the yield of Korean wheat is lower than this. In addition, as the center of the endosperm becomes less, the amount of ash is smaller and the outer side or the seeds are mixed, the more the ash and the lower the quality.

본 발명은 상술한 바와 같은 우리밀을 적용한 우리밀 통밀 빵 및 그의 제조 방법을 마련한 것이다.The present invention provides a whole wheat bread to which whole wheat flour is applied as described above and a method for producing the same.

또 르방은 팡 오 르방(pain au levain)으로서, 빵을 만드는 과정에서 일체의 이스트(효모)를 사용하지 않고, 오직 자연 발효만을 거쳐 만들어낸 빵을 의미한다. 이렇게 자연 발효를 거쳐 만들어낸 빵은 밀도가 높아 좀 더 쫄깃하면서도 거친 식감을 준다. 이스트를 사용하지 않았기 때문에 자연 발효 과정에서 생겨나는 특유의 맛과 향이 빵에 배어들게 되어 약간의 신맛과 쓴맛을 함유하게 된다. 본 발명에서는 이와 같은 자연 발효를 이용한 팡 오 르방을 적용하므로, 빵을 만들어내는 시간이 상당히 오래 걸리지만, 우리밀에 의한 식감의 불편함을 제거할 수 있다.
This is a pain au levain, meaning bread made only through natural fermentation, without using any yeast in the process of making bread. This natural fermented bread is denser and gives a more cozy yet rough texture. Because it does not use yeast, the unique taste and flavor that comes from the natural fermentation process is absorbed into the bread and contains a bit of sourness and bitter taste. In the present invention, since the pangolub using the natural fermentation is applied, it takes a long time to produce the bread, but it is possible to eliminate the inconvenience of texture due to the whole wheat.

이하, 본 발명의 구성을 도면에 따라서 설명한다.Hereinafter, the configuration of the present invention will be described with reference to the drawings.

도 2는 본 발명에 따른 우리밀 통밀 빵의 제조 방법을 설명하기 위한 공정도이다.2 is a process diagram for explaining a method for producing whole wheat bread according to the present invention.

본 발명에 따른 우리밀 통밀 빵의 제조 방법은 도 2에 도시된 바와 같이, 먼저 르방(Levain)을 제조한다.As shown in FIG. 2, the method for producing whole wheat bread according to the present invention first produces a levain.

이와 같은 르방은 먼저 제1종인 1 일종으로서, 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 100중량부 : 100중량부 : 200중량부의 비율로 믹싱 볼(mixing bowl)에서 혼합하여 28℃에서 반죽하고, 랩을 씌워 28~29℃에서 24~27 시간 동안 1차 발효시키다(S100).The rhebang was first mixed in a mixing bowl at a ratio of 100 parts by weight: 100 parts by weight: 200 parts by weight of whole wheat flour, wheat flour, water, and the mixture was kneaded at 28 ° C, Cover with lap and ferment at 28 ~ 29 ℃ for 24 ~ 27 hours (S100).

다음에 제2종인 2일 종으로서, 상기 제1종 : 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 400중량부 : 200중량부 : 200중량부 : 320중량부의 비율로 믹싱 볼에서 혼합하여 28℃에서 반죽하고, 랩을 씌워 28~29℃에서 20~23 시간 동안 2차 발효시키다(S200). Next, the second type is a 2-day type and mixed in a mixing bowl at a rate of 400 parts by weight: 200 parts by weight: 200 parts by weight: 320 parts by weight each of the first type: whole wheat flour: Kneaded, covered with a lap, and fermented at 28 to 29 ° C for 20 to 23 hours (S200).

그 후, 제3종인 3일 종으로서, 상기 제2종 : 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 1120중량부 : 560중량부 : 560중량부 : 960중량부의 비율로 믹싱 볼에서 혼합하여 28℃에서 반죽하고, 랩을 씌워 28~29℃에서 17~20 시간 동안 3차 발효시키다(S300). Thereafter, the mixture was mixed in a mixing bowl at a ratio of 1120 parts by weight: 560 parts by weight: 560 parts by weight: 960 parts by weight, respectively, to the second type: , Wrapped in a lap, and fermented at 28 to 29 DEG C for 17 to 20 hours (S300).

이어서, 제4종인 4일 종으로서 상기 제3종 : 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 3200중량부 : 1600중량부 : 1600중량부 : 2600중량부의 비율로 믹싱 볼에서 혼합하여 28℃에서 반죽하고, 랩을 씌워 28~29℃에서 15~17 시간 동안 4차 발효시키다(S400). Then, the mixture was mixed in a mixing bowl at a ratio of 3200 parts by weight: 1600 parts by weight: 1600 parts by weight: 3200 parts by weight of the above-mentioned third type: , And wrapped and fermented at 28 to 29 DEG C for 4 to 15 hours (S400).

상기 4차 발효된 제4종은 리프레쉬로서, 3~5℃의 냉장고에서 4일까지 보간 사용 가능하다.The fourth fermented type 4 is a refreshing type and can be used in a refrigerator at 3 to 5 ° C for up to 4 days.

상술한 바와 같은 르방이 완성되면 중종을 제조한다(S500).When the above-mentioned leaning is completed, a lean mass is produced (S500).

상기 중종은 우리밀 통밀가루 : D-이스트 : 물을 각각 230중량부 : 1중량부 : 270중량부의 비율로 혼합하고, 실온에서 12시간 발효시킨다.The medium type wheat flour: D-yeast: water is mixed at a ratio of 230 parts by weight: 1 part by weight: 270 parts by weight, and fermented at room temperature for 12 hours.

다음에 상기 단계 S400에서 제조된 르방, 상기 단계 S500에서 제조된 중종을 혼합하여 본종을 제조한다(S600).Next, the leban produced in the step S400 and the seedling produced in the step S500 are mixed to produce the seed (S600).

상기 단계 S600에서는 우리밀 가루 : 중종 : 몰트 : D-이스트 : 소금 : 물 : 제4종을 각각 540중량부 : 501중량부 : 2중량부 : 2중량부 : 15중량부 : 270중량부 : 300중량부의 비율로 혼합한다.540 parts by weight: 501 parts by weight: 2 parts by weight: 2 parts by weight: 15 parts by weight: 270 parts by weight: 300 parts by weight Min.

즉, 상기 S500에서 제조된 중종의 전량, 우리밀 가루, 몰트, D-이스트, 소금, 물, 제4종을 반죽기에 투입하고 저속 4분, 중속 4분, 고속 2분, 저속 1분으로 반죽한다.That is, the whole amount of the medium, domestic powder, malt, D-yeast, salt, water and the fourth kind produced in S500 are put into a kneader and kneaded at low speed for 4 minutes, medium speed for 4 minutes, high speed for 2 minutes and low speed for 1 minute .

이와 같이 반죽된 본종에 대해 약 60분간 1차 발효시키고, 발효된 본종에 대해 일정 간격으로 30분간 펀칭을 실행한다(S700).The thus-kneaded seeds are first fermented for about 60 minutes, and the fermented seeds are punched at regular intervals for 30 minutes (S700).

그 후, 상기 본종을 200g으로 분할하여 고구마 형상으로 성형하고, 성형된 상부에 통밀가루를 입히고 약 60분간 2차 발효를 실행한 후 상부와 하부의 온도가 상이한 스팀에서 굽는다(S800).Thereafter, the above-mentioned seeds are divided into 200 g portions, molded into a sweet potato shape, covered with a whole wheat flour, subjected to secondary fermentation for about 60 minutes, and then baked at a temperature different from that of the upper portion and lower portion (S800).

상술한 바와 같은 과정에 의해 본 발명에 의한 우리밀 통밀 빵이 완성된다.The whole wheat bread according to the present invention is completed by the above-described process.

상기 단계 S800에서는 굽기 온도로서, 통밀가루가 입혀진 상부는 250℃ 정도, 통밀가루가 없는 하부는 230℃ 정도로 설정된 스팀에서 20분 정도 굽는 것에의해 통밀가루도 익혀진다.
In the step S800, the whole wheat flour is cooked by baking for about 20 minutes in the steam set at about 250 DEG C for the upper portion where the flour is applied and about 230 DEG C for the lower portion without the flour.

이상 본 발명자에 의해서 이루어진 발명을 상기 실시 예에 따라 구체적으로 설명하였지만, 본 발명은 상기 실시 예에 한정되는 것은 아니고 그 요지를 이탈하지 않는 범위에서 여러 가지로 변경 가능한 것은 물론이다.
Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.

본 발명에 따른 우리밀 통밀 빵 및 그의 제조 방법을 사용하는 것에 의해 우리밀 통밀가루를 사용하여도 반죽 내에서 점탄성을 유지할 수 있고, 섬유, 비타민류, 무기질, 효소 등을 함유하는 우리밀 통밀 빵을 제공할 수 있다.
By using the whole wheat bread according to the present invention and the method of producing the whole wheat bread according to the present invention, it is possible to provide whole wheat bread containing the fibers, vitamins, minerals, enzymes and the like, which can maintain viscoelasticity in the batter even using whole wheat flour .

Claims (6)

우리밀 통밀 빵을 제조하는 방법으로서,
(a) 우리밀 통밀가루와 우리밀 가루를 사용하여 르방(Levain)을 제조하는 단계,
(b) 우리밀 통밀가루를 이용하여 중종을 제조하는 단계,
(c) 상기 단계 (a)에서의 르방 및 상기 단계 (b)에서의 중종을 혼합하고 본종을 제조하고 통밀 빵을 제조하는 단계를 포함하고,
상기 단계 (a)는
(a1) 상기 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 100중량부 : 100중량부 : 200중량부의 비율로 혼합하고 24~27 시간 동안 1차 발효시켜 제1종을 제조하는 단계,
(a2) 상기 제1종 : 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 400중량부 : 200중량부 : 200중량부 : 320중량부의 비율로 혼합하고 20~23 시간 동안 2차 발효시켜 제2종을 제조하는 단계,
(a3) 상기 제2종 : 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 1120중량부 : 560중량부 : 560중량부 : 960중량부의 비율로 혼합하고 17~20 시간 동안 3차 발효시켜 제3종을 제조하는 단계,
(a4) 상기 제3종 : 우리밀 통밀가루 : 우리밀 가루 : 물을 각각 3200중량부 : 1600중량부 : 1600중량부 : 2600중량부의 비율로 혼합하고 15~17 시간 동안 4차 발효시켜 제4종을 제조하는 단계를 포함하는 것을 특징으로 하는 우리밀 통밀 빵의 제조 방법.As a method for producing whole wheat bread,
(a) a step of preparing levain using whole wheat flour and wheat flour,
(b) preparing a medulla using a whole wheat flour,
(c) mixing the leaven in step (a) and the leaven in step (b), preparing the leaven, and making whole wheat bread,
The step (a)
(a1) mixing the above-mentioned whole wheat flour: wheat flour: water at a ratio of 100 parts by weight: 100 parts by weight: 200 parts by weight, respectively, and fermenting for 24 to 27 hours to prepare a first species,
(a2) The above-mentioned first type: whole wheat flour: wheat flour: 400 parts by weight water: 200 parts by weight: 200 parts by weight: 320 parts by weight, and the mixture is subjected to secondary fermentation for 20 to 23 hours, Manufacturing steps,
(a3) The above-mentioned second type: whole wheat flour: wheat flour: water is mixed at a ratio of 1120 parts by weight: 560 parts by weight: 560 parts by weight: 960 parts by weight, and the mixture is subjected to tertiary fermentation for 17 to 20 hours, Manufacturing steps,
(a4) Mixing the abovementioned third type of wheat flour, wheat flour, wheat flour and water at a ratio of 3200 parts by weight: 1600 parts by weight: 1600 parts by weight: 2600 parts by weight, and fermenting the mixture for 15 to 17 hours, ≪ RTI ID = 0.0 > 1. ≪ / RTI > 삭제delete 제1항에 있어서,
상기 단계 (b)는 우리밀 통밀가루 : D-이스트 : 물을 각각 230중량부 : 1중량부 : 270중량부의 비율로 혼합하고, 실온에서 12시간 발효시키는 것을 특징으로 하는 우리밀 통밀 빵의 제조 방법.The method according to claim 1,
Wherein the step (b) comprises mixing the whole wheat flour: D-yeast: water at a ratio of 230 parts by weight: 1 part by weight: 270 parts by weight, and fermenting at room temperature for 12 hours. 제3항에 있어서,
상기 단계 (c)는 우리밀 가루 : 중종 : 몰트 : D-이스트 : 소금 : 물 : 제4종을 각각 540중량부 : 501중량부 : 2중량부 : 2중량부 : 15중량부 : 270중량부 : 300중량부의 비율로 혼합하고 1차 발효시키는 것을 특징으로 하는 우리밀 통밀 빵의 제조 방법.The method of claim 3,
540 parts by weight: 501 parts by weight: 2 parts by weight: 2 parts by weight: 15 parts by weight: 270 parts by weight: And the mixture is mixed at a ratio of 300 parts by weight and then subjected to primary fermentation. 제4항에 있어서,
상기 단계 (c)는 상기 본종을 분할하여 고구마 형상으로 성형하고, 성형된 상부에 통밀가루를 입히고 2차 발효를 실행한 후 상부의 온도가 하부의 온도보다 높은 스팀에서 굽는 단계를 포함하는 것을 특징으로 하는 우리밀 통밀 빵의 제조 방법.5. The method of claim 4,
The step (c) includes the step of forming the sweet potato into the sweet potato, dividing the sweet potato into the sweet potato, applying the flour to the upper part of the pot, performing the secondary fermentation, and then baking the upper part of the steam at a temperature higher than the lower part temperature Of whole wheat bread. 청구항 제1항, 제3항 내지 제5항 중 어느 한 항의 우리밀 통밀 빵의 제조 방법에 의해 제조된 것을 특징으로 하는 우리밀 통밀 빵.A whole wheat bread made of whole wheat bread according to any one of claims 1 to 5, which is produced by the method for producing whole wheat bread.
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KR102362851B1 (en) 2021-10-19 2022-02-14 김선국 Manufacturing method for sprouted whole wheat bread
KR102470197B1 (en) * 2022-08-24 2022-11-22 김명겸 Whole wheat bread and manufacturing method thereof
KR102490839B1 (en) * 2022-08-24 2023-01-19 김명겸 Manufacturing method of whole wheat bread using solomon's seal tea

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