KR101646485B1

KR101646485B1 - Preparation method of Fermentation bread using olive oil

Info

Publication number: KR101646485B1
Application number: KR1020160008236A
Authority: KR
Inventors: 홍종흔
Original assignee: 홍종흔
Priority date: 2016-01-22
Filing date: 2016-01-22
Publication date: 2016-08-08

Abstract

The present invention relates to a method for making healthy bread, and more specifically, in making a bread, the present invention relates to the method for making the fermented bread using an olive oil, which can prevent all sorts of diseases due to low density cholesterol by adding an ingredient reducing low density cholesterol harmful to a human body, and especially, can achieve health improvement by facilitating ingestion of ingredients advantageous to the human body when the human body takes in the bread. Also, in making the bread, the present invention relates to the method for making the fermented bread using the olive oil, which can facilitate efficient dough using in making the bread, by keeping made dough for a long time and using amount of the dough as needed by cutting the dough.

Description

Preparation method of fermentation bread using olive oil [0002]

The present invention relates to a method for producing healthy bread, and more particularly, to a method for manufacturing a healthy bread, which is capable of producing low-density cholesterol-lowered bread in the production of bread, The present invention relates to a method for producing a fermented bread using olive oil so that anyone can safely eat the bread while allowing the prevention of adult diseases while eating the same.

Generally, bread is a food made by baking and steaming after kneading and fermenting flour with salt, sugar, oil, baking powder or yeast, etc. It was used as a stock of western people. With the development of baking technology, various breads containing a large amount of the taste and nutrients of the bread are being developed.

That is, various breads including sweet potato bread such as the patent application No. 10-0549785 are being developed.

Thus, with the development of bread technology in recent years, the population using bread as a substitute for meals, which is able to ingest a satisfying feeling and nutrients while eating easily without discriminating between the east and the west, is increasing rapidly.

However, the conventional breads as described above are low in the amount of low-density cholesterol which is harmful to the human body. Therefore, when such bread is consumed, it causes cardiovascular diseases, hypertension, skin aging, and the like.

Therefore, the population, especially the elderly, who are avoiding the intake of bread for the purpose of promoting health is increasing rapidly.

Korean Patent Application No. 10-0549785.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a bread making method and a bread making method which can prevent various diseases caused by low density cholesterol, The present invention provides a method for producing a fermented bread using a large amount of olive oil so as to enable the consumption of ingredients beneficial to the human body when consumed.

The present invention also provides a method for producing a fermented bread using olive oil to enable efficient use of the dough in producing bread, such as allowing the kneaded batter to be stored for a long period of time and cutting as needed when necessary. The present invention has the object of the present invention.

As a specific means for achieving the above object, there is provided a bread making method of kneading, fermenting and baking bread,
A mixture of 40% by weight of strong powders, 5% by weight of pulverulent powders, 2.4% by weight of rye flour, 1.3% by weight of salt, 0.2% by weight of dry yeast, 0.1% by weight of malt and 29% , Followed by mixing at a low speed for 2 minutes at medium speed for 5 minutes to obtain a dough. The dough is further mixed for 3 minutes at a medium speed while further mixing 5% by weight of the first olive oil with 100% by weight of dough in the first dough And 5% by weight of the first olive oil are mixed at a ratio of 2: 2: 1 at intervals of 1 minute from the start of mixing, and the mixture is kneaded three times to obtain a kneaded mixture. And 10% by weight of olive dice were further mixed with the mixture, followed by mixing at low speed for 1 minute to obtain dough. The dough obtained by the third mixing was aged at room temperature for 30 minutes, Aging for 12 hours, and dough 100 And the second olive oil is added by 7% by weight to the kneaded mixture, and when the second olive oil is added, the kneading process is performed by repeatedly applying the kneaded mixture while pushing the kneaded mixture, , A kneading process in which the temperature of the dough reaches a temperature of 20 to 22 ° C at the completion of the final mixing over the first to third stages;
The resulting dough is fermented at room temperature for 60 minutes, continuously fermented for 30 minutes after fermentation;
A fermented dough is stored frozen in a freezer at -6 ° C for at least 2 hours; And
The fermented frozen dough is divided into the necessary amount and roasted for 20 minutes in the deck oven at an upward temperature of 250 ° C and a downward temperature of 220 ° C. The first 150 cc of steam is given to the grill, the 150cc steam is fed in the middle, And then performing a baking process.

delete

As described above, the method of manufacturing the fermented bread using the olive oil according to the present invention increases the digestive power by the ingredient of the rye flour which is rich in dietary fiber in the production of the bread, and when a large amount of olive oil is added to reduce the low density cholesterol which is harmful to the human body Thus, it is very effective for prevention of adult diseases such as cardiovascular diseases and hypertension due to reduction of low density cholesterol, so that anyone can safely eat the bread.

In addition, by making frozen storage possible in manufacturing dough, it is possible to use as much dough as desired, while it is possible to produce bread quickly when the bread is not sold out, It is.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an overall process diagram showing a method for producing a fermented bread using olive oil according to the present invention. FIG.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a whole process diagram showing a method for producing a fermented bread using olive oil according to the present invention. FIG.

As shown in FIG. 1, the method of manufacturing a fermented bread using olive oil according to the present invention may be performed by a kneading step (S100), a fermentation step (S200), a freeze storage step (S300), and a baking step (S400).

Here, the kneading step (S100)

A process for obtaining a dough for producing healthy bread, comprising the steps of: mixing a mixture of a high strength powder, a flour, a flour, a salt, a dry yeast, a malt, water, a first olive oil, The mixing step S110, the secondary mixing step S120, the aging step S140, the tertiary mixing step S130, the dough finishing step S150 ).

First, in the primary mixing step (S110)

The dough of the above material was blended with 40% by weight of strong powders, 5% by weight of pulverulent powders, 2.4% by weight of rye flour, 1.3% by weight of salt, 0.2% by weight of dry yeast, 0.1% by weight of malt, 29% .

Also, the kneading is continuously carried out at a low speed of 300 to 400 rpm for 2 minutes, and the kneaded mixture is continuously mixed at a medium speed of 700 to 800 rpm for 5 minutes.

Thereafter, the secondary mixing step (S120)

The first dough obtained above was further mixed with 5 wt% of the first olive oil based on 100 wt% of the dough.

The second dough is obtained by mixing at a medium speed of 700 to 800 rpm for 3 minutes. At this time, 5% by weight of the first olive oil is divided into three portions at a ratio of 2: 2: 1 Mixing can be done.

In detail, when mixing is carried out, first olive oil corresponding to 2/5 is added to perform mixing for 1 minute, first olive oil corresponding to 2/5 is added continuously, mixing is performed for 1 minute, And the first olive oil corresponding to 1/5 is put into the mixer, and mixing is performed for the final one minute, so that the second dough can be obtained.

Thereafter, the third mixing step (S130)

10 wt% of olive dice is further mixed with 100 wt% of dough in the second dough obtained above.

It is also possible to obtain a third dough by mixing continuously for 1 minute at a low speed of 300 to 400 rpm.

On the other hand, it is most preferable that the kneading is performed at a temperature of 20 to 22 ° C at the completion of the final mixing in performing the kneading from the first stage to the third stage.

Thereafter, the aging step (S140)

The third dough obtained in the above is aged at room temperature for 30 minutes, followed by refrigeration aging for 12 hours in a cold room at 5 캜 continuously.

Thereafter, the dough finishing step (S150)

To the aged dough obtained above, 7 wt% of the second olive oil was further added and mixed with respect to 100 wt% of the dough.

In this case, the second olive oil may be introduced by applying the second olive oil to the surface while pushing the dough at room temperature and folding the second olive oil while applying the second olive oil to the surface, and repeating this spreading and folding The second olive oil may be mixed.

The first olive oil and the second olive oil to be applied in the kneading step (S100) as described above are not limited, and ordinary olive oil can be applied. As is known, olive oil is squeezed olive oil. Olives are greenish and have a greenish color before they ripe. They turn green or black when ripe. This is because the unsaturated fatty acid content is the highest among the vegetable oils and oleic acid which is an essential fatty acid is contained in 65 ~ 80%. Oleic acid has the effect of increasing good high density cholesterol in the blood and lowering bad low density cholesterol. Vitamin E and provitamin in olive oil prevent skin aging and waste and toxins to keep your skin smooth and healthy. In addition, it has sterilization and purification ability, and it is calmed down when it is applied to where skin rash is present.

That is, when the olive oil is applied to the health bread of the present invention, the ingestion of ingredients beneficial to the human body such as suppressing low-density cholesterol which is harmful to the human body when the bread is consumed becomes possible.

Meanwhile, in applying the olive oil as described above, the first olive oil and the second olive oil are separately used in the second mixing step (S120) and the kneading finishing step (S150). In applying the olive oil to the fermented bread, If too much is added, the dough will not be made and the friction heat will be generated due to it being hit many times. This is because the aggregation force of the dough due to the oil layer is lowered.

Accordingly, in the present invention, the first olive oil is directly injected in the second mixing step (S120), and the first olive oil is dividedly added so as not to disturb the dough caused by the oil component, so that a sufficient amount of the first olive oil It is possible to prevent the early activation of the yeast by osmotic action of the first olive oil in the kneading process.

In addition, in the dough finishing step (S150), the second olive oil is added to the surface of the dough by indirectly injecting the second olive oil, so that it is possible to add a sufficient amount of olive oil. Thus, It is mixed evenly in the dough naturally.

The fermentation process (S200)

The dough obtained above is fermented. At the time of fermentation, the dough is first fermented at room temperature for 60 minutes, and the dough is continuously fermented, followed by further fermentation at room temperature for 30 minutes.

The freeze storage process (S300)

In order to enable the dough obtained by fermentation to be stored over a long period of time, the fermented dough is first frozen for at least 2 hours in a freezing chamber at -6 DEG C, and the thus fermented dough is frozen, It is possible to store for a long period of time, and the bread can be divided and used as needed in the course of baking.

The burning step (S400)

The oven is baked for 20 minutes while applying 300 cc of steam under the condition of an upward temperature of 250 ° C and a downward temperature of 220 ° C by using a deck oven .

When steam is applied during the baking process, first 150 cc of steam is applied to the first oven to bake for 10 minutes, and then 150 cc steam is added to the first oven to perform finish baking.

The production of healthy bread using the present invention olive oil is completed by a series of manufacturing processes as described above. Thus, the health bread thus prepared contains a large amount of carbohydrates and a small amount of proteins, potassium, and vitamin B It is easy to digest and is rich in dietary fiber, so it is very effective for digestion promotion and diet by the ingredient of rye flour which prevents constipation.

In addition, with the addition of olive oil, oleic acid to increase the good high-density cholesterol in the blood, low low-density cholesterol lowers, and vitamin E and vitamins in the olive oil prevents skin aging, waste and toxins to produce a smooth and healthy skin It keeps.

In particular, the method of manufacturing a fermented bread using the olive oil according to the present invention allows the fermented dough to be frozen and stored in an appropriate amount and used as it is, so that it is possible to produce bread in a simple and rapid manner, .

S100: kneading process S200: fermentation process
S300: frozen storage step S400: baking process

Claims

A method for producing bread by kneading, fermenting and baking,
A mixture of 40% by weight of strong powders, 5% by weight of pulverulent powders, 2.4% by weight of rye flour, 1.3% by weight of salt, 0.2% by weight of dry yeast, 0.1% by weight of malt and 29% (S110) in which the dough is obtained by mixing at a low speed for 2 minutes at a medium speed for 5 minutes, and a second mixing step (S110) for mixing the first dough with the first olive oil in an amount of 5% (S120) in which 5% by weight of the first olive oil is mixed in three times at a rate of 2: 2: 1 at intervals of 1 minute from the start of mixing to obtain dough, and 2) A third mixing step (S130) of further mixing 10% by weight of olive dice with 100% by weight of dough in the car dough and mixing at low speed for 1 minute to obtain dough, and a third mixing step (S130) Aging step (S140) of continuously aging for 12 hours in a cold room at 5 캜, The dough is further added to the dough in an amount of 7% by weight based on 100% by weight of the second dough, and when the second olive oil is added, the dough is extruded while being folded and kneaded successively, A kneading step (SlOO) in which the step (S150) is performed so that the temperature of the dough reaches a temperature of 20 to 22 占 폚 at the completion of the final mixing over the first to third stages;
A fermentation process (S200) in which the obtained dough is fermented at room temperature for 60 minutes, continuously fermented and then fermented for 30 minutes;
A storage step (S300) in which the fermented dough is frozen for at least 2 hours in a freezer at -6 DEG C; And
The fermented frozen dough is divided into the necessary amount and roasted for 20 minutes in the deck oven at an upward temperature of 250 ° C and a downward temperature of 220 ° C. The first 150 cc of steam is given to the grill, the 150cc steam is fed in the middle, And the baking step (S400) is performed.

delete