KR101700507B1 - Fermented bread manufacturing method using dbrown rice - Google Patents
Fermented bread manufacturing method using dbrown rice Download PDFInfo
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- KR101700507B1 KR101700507B1 KR1020150074693A KR20150074693A KR101700507B1 KR 101700507 B1 KR101700507 B1 KR 101700507B1 KR 1020150074693 A KR1020150074693 A KR 1020150074693A KR 20150074693 A KR20150074693 A KR 20150074693A KR 101700507 B1 KR101700507 B1 KR 101700507B1
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- 235000008429 bread Nutrition 0.000 title claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 43
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000021329 brown rice Nutrition 0.000 claims abstract description 59
- 241000209094 Oryza Species 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 14
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 38
- 238000000855 fermentation Methods 0.000 claims description 34
- 230000004151 fermentation Effects 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 241000894007 species Species 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000010248 power generation Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 2
- 239000002075 main ingredient Substances 0.000 description 5
- 230000018109 developmental process Effects 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 201000004624 Dermatitis Diseases 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 208000026278 immune system disease Diseases 0.000 description 2
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- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000010201 Exanthema Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000012802 brown bread Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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- 206010016256 fatigue Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019525 fullness Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Images
Classifications
-
- 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
-
- 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
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
Abstract
본 발명은 식빵 제조방법에 관한 것으로, 더욱 상세하게는 식빵을 제조함에 있어, 인체에 이롭지 못한 글루텐 성분이 없는 식빵의 제조가 가능하게 하면서도 인체에 이로운 성분을 포함한 식빵의 제조가 가능하게 함으로써, 식빵을 좋아하는 이로 하여금 안전하게 식빵의 섭취가 가능하게 함은 물론, 곡물을 주원료로 하여 그 곡물에 포함된 인체에 이로운 성분의 섭취가 가능하여 건강증진을 도모하기 위한 현미를 이용한 발효식빵 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing a bread, and more particularly, to a bread making method and a bread making method which make it possible to manufacture a bread having no gluten ingredient which is not beneficial to the human body, The present invention relates to a method of manufacturing a bread-making fermented baked rice using brown rice to promote the health promotion by allowing a person who likes to eat the bread to be safely consumed, as well as being able to ingest ingredients beneficial to the human body contained in the grain, will be.
Description
본 발명은 식빵 제조방법에 관한 것으로, 더욱 상세하게는 식빵을 제조함에 있어, 인체의 소화기 장해를 발생시키는 글루텐의 함량을 줄인 빵을 제조함으로써, 안전한 빵의 섭취와 빵을 섭취시 곡물의 영양분 섭취에 따른 건강증진 및 포만감의 향상을 가져오게 하기 위한 현미를 이용한 발효식빵 제조방법에 관한 것이다.
The present invention relates to a bread making method, and more particularly, to a bread making method in which bread produced by reducing the content of gluten causing a digestive system trouble in a human body is produced by feeding safe bread and eating nutrients The present invention relates to a method for producing a bread of fermented bread using brown rice to improve the health and the feeling of fullness according to the present invention.
일반적으로 빵은, 밀가루에 소금, 설탕, 기름, 베이킹 파우더나 이스트 등을 함유하여 반죽하고 발효시킨 후, 굽거나 쪄서 만든 음식으로, 서양사람들의 주식으로 사용되었으나, 근자에 들어 이러한 빵을 만들기 위한 제방 기술의 발달로 그 빵의 맛과 영양분 또한 대량 함유하고 있는 다양한 빵이 개발되고 있는 실정이다.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. Due to the development of levee technology, various breads containing a large amount of the taste and nutrients of the bread have been developed.
즉, 이러한 다양한 빵은 특허출원등록 제10-0549785호와 같은 고구마빵을 포함한 다양한 빵이 개발되어지고 있는 실정이다. That is, various breads including sweet potato bread such as the patent application No. 10-0549785 are being developed.
이에, 근자에 들어서는 이러한 빵 기술의 발달로, 동서양을 구분하지 않고 간편하게 섭취하면서도 포만감과 영양분의 섭취가 가능한 빵을 식사 대용으로 사용하고 있는 인구가 급증하고 있는 실정이다.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.
그러나, 상기와 같은 종래의 빵은 그 주원료로 밀가루를 사용하고 있는 것을, 이러한 밀가루를 주원료로 하고 있는 빵은, 그 빵에 글루텐 성분이 대량 함유하고 있는 것인바, 이러한 글루텐은, 알려진바와 같이 지속적으로 섭취시 인체에 소화기관 즉, 복통, 변비, 대장암, 설사 등의 유발이나, 여드름, 습진, 피부염, 염증, 발진, 가려움증과 같은 피부질환, 또는 만성피로, 두통, 빈혈 등의 면역질환을 발생시키는 심각한 문제점이 있었다.However, the conventional bread described above uses wheat flour as its main ingredient. The bread containing such flour as a main ingredient contains a large amount of gluten component in the bread. Such gluten is continuously , It can cause the digestive organs such as abdominal pain, constipation, colon cancer, diarrhea, and skin diseases such as acne, eczema, dermatitis, inflammation, rash and itching or immune diseases such as chronic fatigue, headache and anemia There was a serious problem that occurred.
이에, 빵을 좋아하면서도 빵의 섭취를 기피시하고 있는 인구가 급증하고 있는 실정이다.
Therefore, the number of people who are enjoying bread but avoiding the consumption of bread is increasing rapidly.
본 발명은 상기와 같은 제반 문제점을 해결하기 위해 창안된 것으로, 식빵을 제조함에 있어, 인체에 이롭지 못한 글루텐 성분이 없는 식빵의 제조가 가능하게 하면서도 인체에 이로운 성분을 포함한 식빵의 제조가 가능하게 함으로써, 식빵을 좋아하는 이로 하여금 안전하게 식빵의 섭취가 가능하게 함은 물론, 곡물을 주원료로 하여 그 곡물에 포함된 인체에 이로운 성분의 섭취가 가능하여 건강증진을 도모하기 위한 현미를 이용한 발효식빵 제조방법을 제공함에 본 발명의 목적이 있는 것이다.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing a bread having no gluten component, , The bread lover is able to safely eat the bread, as well as the main ingredient of the grains contained in the grain can be beneficial to the body can be consumed to promote health promotion of brown rice using a fermented bread manufacturing method The present invention has been made in view of the above problems.
상기 목적을 달성하기 위한 구체적인 수단으로는, 샤워종 제조공정과, 반죽공정과, 발효공정과, 굽기공정을 수행하여 되는 빵 제조방법에 있어서,
샤워종 제조공정은,
현미분과 쌀혼합물과 물을 혼합 및 발효시켜 현미샤워종을 제조하되, 샤워종 100중량%에 대하여 현미분 3.2~3.7중량%와 쌀혼합물 3.2~3.7중량%와 물 5.2~5.7중량%를 혼합하여 실온에서 24시간동안 발효시켜 1차 발효물을 얻고, 1차 발효물에 샤워종 100중량%에 대하여 현미분 3.2~3.7중량%와 쌀혼합물 3.2~3.7중량%와 물 5.2~5.7중량%를 더 혼합하여 실온에서 24시간동안 발효시켜 2차 발효물을 얻으며, 2차 발효물에 샤워종 100중량%에 대하여 현미분 5~9중량%와 쌀혼합물 5~9중량%와 물 9~13중량%를 더 혼합하여 실온에서 18시간동안 발효시켜 3차 발효물을 얻으며, 3차 발효물에 최종적으로 샤워종 100중량%에 대하여 현미분 12~15중량%와 쌀혼합물 12~15중량%와 물 20~25중량%를 더 혼합하여 실온에서 12시간동안 발효시켜 현미샤워종을 얻는 샤워종 제조공정;
반죽 제조공정은,
쌀혼합물과 소금과 설탕과 분유와 버터와 이스트와 물과 현미샤워종과 현미찐쌀을 혼합 및 믹싱하여 반죽을 얻으며,
발효공정은,
완성된 반죽을 실온에서 20분동안 1차 발효시키고, 1차 발효된 반죽을 식빵의 크기에 맞게 분할 후 실온에서 15분동안 2차 발효시키며, 2차 발효된 반죽을 가스빼기하여 롤링 성형하여 구이팬에 배열후 실온에서 70~80% 발효율을 이룰때까지 발효를 수행하며,
굽기공정은,
오븐의 온도 윗불 175℃와 아랫불 185℃로 예열된 상태에서 40분동안 구이를 수행하며,
반죽 제조공정은,
반죽 100중량%에 대하여 쌀혼합물 40~45중량%와 소금 0.5~0.9중량%와 설탕 2.2~2.7중량%와 분유 1.5~2중량%와 이스트 0.3~0.7중량%와 물 22~25중량%와 현미샤워종 8~12중량%를 혼합 및 120rpm에서 10분동안 믹싱하여 발전단계에 이르는 1차 반죽을 수행하고,
발전단계에 이른 반죽에 녹여진 버터 2.3~2.8중량%를 넣고 120rpm에서 5분동안 믹싱하여 2차 반죽을 수행하며,
2차 반죽이 완료되면 알갱이 형태의 형태의 현미찐쌀 13~15중량%를 넣고 30rpm에서 5분동안 믹싱하여 최종 반죽을 수행 및 반죽을 완성함으로 달성할 수 있는 것이다.
As a specific means for achieving the above object, there is provided a bread making method in which a step of producing a blanket, a kneading step, a fermentation step and a baking step are carried out,
In the shower species production process,
Mixing and fermenting brown rice powder and rice mixture with water to prepare brown rice seeds, wherein 3.2-3.7% by weight of brown rice, 3.2-3.7% by weight of rice mixture and 5.2-5.7% by weight of water are mixed with 100% by weight of shower species The primary fermentation product was added to the primary fermentation product at a ratio of 3.2 to 3.7% by weight of brown rice, 3.2 to 3.7% by weight of rice mixture and 5.2 to 5.7% by weight of water to 100% 5 to 9% by weight of brown rice powder, 5 to 9% by weight of rice mixture and 9 to 13% by weight of water are added to the secondary fermentation product to 100% by weight of the shower species, And finally fermented at room temperature for 18 hours to obtain a third fermented product. Finally, to the third fermented product, 12 to 15% by weight of brown rice, 12 to 15% by weight of rice mixture and 20 to 15% To 25% by weight, and then fermenting the mixture at room temperature for 12 hours to obtain a brown rice species;
In the dough manufacturing process,
Mixing and mixing rice mixture, salt, sugar, powdered milk, butter, yeast, water, brown rice, and brown rice, to obtain dough,
In the fermentation process,
The finished dough is firstly fermented at room temperature for 20 minutes, the primary fermented dough is divided into portions corresponding to the size of the bread, secondary fermentation is performed at room temperature for 15 minutes, the secondary fermented dough is degassed, After arranging in a pan, fermentation is carried out until a 70-80% efficiency is achieved at room temperature,
In the baking process,
The oven is roasted for 40 minutes in a state where it is preheated to a temperature of 175 DEG C and a lower temperature of 185 DEG C,
In the dough manufacturing process,
A mixture of 40 to 45% by weight of a rice mixture, 0.5 to 0.9% by weight of salt, 2.2 to 2.7% by weight of sugar, 1.5 to 2% by weight of milk powder, 0.3 to 0.7% by weight of yeast and 22 to 25% A first dough is carried out by mixing 8 to 12 wt% of shower species and mixing at 120 rpm for 10 minutes to reach the power generation stage,
2.3 to 2.8% by weight of butter dissolved in the dough that has reached the development stage was added, and the mixture was mixed at 120 rpm for 5 minutes to perform secondary dough,
When the second dough is completed, 13 to 15% by weight of brown rice, which is in the form of granules, is added and mixed at 30 rpm for 5 minutes to complete the final dough and complete the dough.
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이상과 같이 본 발명 현미를 이용한 발효식빵 제조방법은, 현미를 주원료로하여 식빵을 제조함으로써, 식빵을 섭취시 소화장해나, 피부질환 및 면역질환을 유발하는 글루텐 성분이 없는 식빵의 제조가 가능하여, 식빵을 좋아하는 이로 하여금 안전하게 식빵의 섭취가 가능함은 물론, 오히려 식빵을 섭취하면서도 건강증진을 도모할 수 있는 건강식으로의 활용이 가능한 효과를 얻을 수 있는 것이다.As described above, the bread making method using the brown rice of the present invention can produce the bread without the gluten component which causes the digestion disorder, the skin disease and the immune disease when the bread is consumed by preparing the bread with the brown rice as the main raw material , The person who likes the bread can not only eat the bread safely but also obtain the effect that the bread can be used as a health food that can promote the health while eating the bread.
또한, 식이섬유가 풍부한 현미를 주원료로 사용함으로 작은량을 섭취하더라도 그 포만감의 향상을 가져오는 효과를 얻을 수 있는 것이다.
In addition, since the dietary fiber-rich brown rice is used as the main ingredient, it is possible to obtain an effect of improving the satiety feeling even if a small amount is consumed.
도 1은 본 발명 현미를 이용한 발효식빵 제조방법을 나타낸 공정도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process drawing showing a method for producing a fermented bread using brown rice according to the present invention. FIG.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.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.
따라서, 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.
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.
이하, 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1의 도시와 같이 본 발명 현미를 이용한 발효식빵 제조방법은, 샤워종 제조공정(S100)과, 반죽 제조공정(S200)과, 발효공정(S300)과, 굽기공정(S400)을 수행하여 된다.As shown in FIG. 1, the method of manufacturing a fermented bread using brown rice according to the present invention is carried out by a step (S100), a step (S200), a fermentation step (S300) and a baking step (S400) .
여기서, 상기 샤워종 제조공정(S100)은, Here, the shower species production step (S100)
현미식빵을 제조하기 위해 반죽 발효시 사용되는 현미샤워종을 얻기 위한 공정으로 현미분과 쌀혼합물과 물을 이용하여 가능하다.It is possible to use brown rice powder, rice mixture and water as a process to obtain brown rice species used for dough fermentation to produce brown rice bread.
상세히 설명하면, 먼저, 샤워종을 얻기 위해 샤워종 100중량%에 대하여 현미분 3.2~3.7중량%와 쌀혼합물 3.2~3.7중량%와 물 5.2~5.7중량%를 혼합하여 실온에서 24시간동안 발효시켜 1차 발효물을 얻게 된다.In detail, to obtain a shower species, 3.2 to 3.7% by weight of brown rice, 3.2 to 3.7% by weight of rice mixture and 5.2 to 5.7% by weight of water were mixed with 100% by weight of shower species, and the mixture was fermented at room temperature for 24 hours A primary fermentation product is obtained.
이후, 재차 발효를 수행하되, 이때에는 상기에서 얻어진 1차 발효물에 현미분 3.2~3.7중량%와 쌀혼합물 3.2~3.7중량%와 물 5.2~5.7중량%를 더 혼합하여 실온에서 24시간동안 발효시켜 2차 발효물을 얻게 된다.Thereafter, the fermentation is carried out again. At this time, 3.2 to 3.7% by weight of brown rice, 3.2 to 3.7% by weight of rice mixture and 5.2 to 5.7% by weight of water are further mixed in the primary fermentation product obtained above, To obtain a secondary fermentation product.
이후, 재차 발효를 수행하되, 이때에는 상기에서 얻어진 2차 발효물에 현미분 5~9중량%와 쌀혼합물 5~9중량%와 물 9~13중량%를 더 혼합하여 실온에서 18시간동안 발효시켜 3차 발효물을 얻게 된다.Thereafter, the fermentation is performed again. At this time, 5 to 9% by weight of brown rice, 5 to 9% by weight of rice mixture and 9 to 13% by weight of water are further mixed in the secondary fermentation product obtained above, To obtain a tertiary fermentation product.
이후, 재차 발효를 수행하되, 이때에는 3차 발효물에 현미분 12~15중량%와 쌀혼합물 12~15중량%와 물 20~25중량%를 더 혼합하여 실온에서 12시간동안 발효시켜 최종 발효물을 얻게 되는 것으로, 이렇게 얻어진 발효물은 현미샤워종이 된다.Thereafter, the fermentation is carried out again. At this time, 12 to 15% by weight of brown rice, 12 to 15% by weight of rice mixture and 20 to 25% by weight of water are further mixed in the third fermentation product and then fermented at room temperature for 12 hours, As a result of obtaining water, the thus obtained fermentation product becomes a brownish shower paper.
한편, 상기와 같이 4차에 걸친 발효를 통해 현미샤워종을 제조함은, 한번에 모든 성분 및 중량을 혼합하여 발효를 수행하게 되면 그 성분들의 원활한 혼합 및 발효력이 떨어지게 되는 것인바, 이를 방지하기 위해 순차적으로 현미분과 쌀혼합물과 물을 혼합하여 가면서 발효를 수행하게 되는 것이다.On the other hand, in the case of producing the brown rice species through the fermentation over the fourth order as described above, if the fermentation is carried out by mixing all the components and the weight at once, the components smoothly mix and the fermentation power decreases, And then the fermentation is performed while mixing the brown rice powder and the rice mixture and water in sequence.
상기 반죽 제조공정(S200)은,The dough manufacturing process (S200)
쌀혼합물과 소금과 설탕과 분유와 버터와 이스트와 물과 현미샤워종과 현미찐쌀을 혼합 및 믹싱하여 반죽을 얻을 수 있게 된다.It is possible to obtain the dough by mixing and mixing the rice mixture, the salt, the sugar, the milk powder, the butter, the yeast, the water, the brown rice, and the brown rice.
이에, 먼저 반죽을 수행함에 있어 발전단계(반죽에 탄력이 부여된 상태)에 이르는 반죽을 수행하게 되는 것으로, 이를 위해서는 반죽 100중량%에 대하여 쌀혼합물 40~45중량%와 소금 0.5~0.9중량%와 설탕 2.2~2.7중량%와 분유 1.5~2중량%와 이스트 0.3~0.7중량%와 물 22~25중량%와 현미샤워종 8~12중량%를 혼합 및 120rpm에서 10분동안 믹싱하여 발전단계에 이르는 1차 반죽을 수행하면 된다.In order to do this, it is necessary to carry out a dough until the development stage (a state in which the dough is given elasticity) in performing the dough. To this end, 40 to 45% by weight of the rice mixture and 0.5 to 0.9% 2.2 to 2.7% by weight of sugar, 1.5 to 2% by weight of milk powder, 0.3 to 0.7% by weight of yeast, 22 to 25% by weight of water and 8 to 12% by weight of brown rice species are mixed and mixed at 120 rpm for 10 minutes, It is only necessary to perform a primary dough.
이후, 연속하여 2차 반죽을 수행하되, 이때에는 반죽이 발전단계에 이른 상태에서 녹여진 버터 2.3~2.8중량%를 더한 상태에서 재차 120rpm에서 5분동안 믹싱하여 된다.Thereafter, the secondary dough is continuously carried out, in which the dough is mixed with 2.3 to 2.8 wt% of butter dissolved in the state of power generation at 120 rpm for 5 minutes.
이때, 상기와 같이 2차 반죽에서 버터를 첨가함은 1차 반죽을 수행하는 과정에서 수분보유력이 떨어지게 되면 그 반죽의 탄력 및 부드러움이 저하될 수 있는 것인바, 이때 유지인 버터를 첨가하여 반죽을 수행함으로 수분보유력의 증가에 따른 반죽의 탄력 및 부드러움을 더해줄 수 있게 된다.When butter is added in the secondary dough, the elasticity and softness of the dough may be deteriorated if the moisture holding power is lowered in the course of performing the primary dough. In this case, So that the elasticity and softness of the dough can be increased as the moisture retention is increased.
이후, 연속하여 최종 반죽을 수행하되, 이때에는 2차 반죽에 알갱이 형태의 현미찐쌀 13~17중량%를 넣고 30rpm에서 5분동안 믹싱하여 최종 반죽을 완성하게 된다.Thereafter, the final dough is continuously carried out. At this time, 13 to 17% by weight of brown rice grains in the form of granules are added to the second dough, and the mixture is mixed at 30 rpm for 5 minutes to complete the final dough.
이때, 상기와 같이 최종 반죽에서 현미찐쌀을 첨가함은 1차 및 2차 반죽에서 현미찐쌀을 첨가하게 되면 반죽을 수행하는 과정에서 그 현미찐쌀이 분쇄되어 그 식감이 저하될 수 있게 되는 것인바, 반죽의 최종 단계에서 현미찐쌀을 첨가 및 비교적 저속에서 반죽을 수행함으로 현미찐쌀 형상의 유지에 따른 식감의 유지가 가능하게 된다.In this case, when the brown rice is added in the final dough, the brown rice is crushed in the course of performing the dough if the brown rice is added in the first and second dough, In the final stage of dough, brown rice is added and dough is performed at a relatively low speed, so that it is possible to maintain the texture due to the maintenance of the shape of rice brown rice.
한편, 상기에서 사용되는 현미분은, On the other hand, the brown rice used in the above-
원형(原形) 형태의 현미를 30℃의 온도에서 24시간동안 담가두어 수분이 흡수되게 불리고, 수분이 흡수된 상태에서 압력솥에 넣고 밥하듯이 쪄낸 후, 냉각 및 햇볕에서 완전 건조시킴으로 거칠고 딱딱한 현미를 연화화 시킨 상태에서 이를 300메쉬의 입도를 이루게 분쇄함으로 밀가루와 가장 유사하게 적용할 수 있다.The raw brown rice of the original shape is soaked in water at 30 ° C for 24 hours to be absorbed. When the moisture is absorbed, the rice is steamed in a pressure cooker and then cooled and completely dried in the sun to remove rough and hard brown rice It can be applied most similar to wheat flour by grinding it to 300 mesh size while it is softened.
또한, 상기 쌀혼합물은,In addition, the above-
쌀혼합물은,The rice mixture,
원형(原形) 형태의 멥쌀을 30℃의 온도에서 24시간동안 담가두어 수분이 흡수되게 불리고, 수분이 흡수된 상태에서 건저내어 자연탈수 및 완전 건조 시킨 후 분쇄하여 300메쉬의 입도를 이루게 분쇄하여 멥쌀가루를 얻되,The raw rice of the original shape was immersed for 24 hours at a temperature of 30 ° C. to be absorbed by the water. After the water was absorbed, the rice was spontaneously dewatered, completely dried, pulverized and ground to a size of 300 mesh, Powder was obtained,
멥쌀가루 73중량%와 글루텐 10중량%와 대두 또는 우유 중 어느 하나 또는 두가지가 혼합된 식물성크림 7중량%와 변성전분 또는 백설탕 중 어느 하나 또는 두가지가 혼합된 혼합제제 5중량%와 텍스트린 1중량%와 포도당 2중량%와 디아스타아제 2중량%를 혼합하여 구성된다.7 wt% of vegetable cream in which 73 wt% of rice flour, 10 wt% of gluten, 1 wt% of soybean or milk or a mixture of two kinds of soybean or milk was mixed with 5 wt% of a mixed preparation containing either or both of modified starch or white sugar, %, 2% by weight of glucose and 2% by weight of diasterease.
또한, 현미찐쌀은, In addition,
원형(原形) 형태의 현미를 30℃의 온도에서 24시간동안 담가두어 수분이 흡수되게 하고, 수분이 흡수된 상태에서 압력솥에 넣고 밥하듯이 쪄낸 후, 실온에서 냉각시켜 쪄낸 알갱이(밥알) 형태를 이루게 구성함으로, 씹을때 밥알을 씹는 식감을 부여하게 된다.The raw brown rice of the original shape is immersed at a temperature of 30 ° C. for 24 hours to allow the moisture to be absorbed. The moisture is absorbed into the pressure cooker, which is then steamed as rice and then cooled at room temperature to form a granulated rice So that when cooked, it gives a feeling of chewing rice grain.
상기 발효공정(S300)은, The fermentation process (S300)
먼저, 상기와 같이 완성된 반죽을 실온에서 20분동안 1차 발효를 수행한 후, 연속하여 1차 발효된 반죽을 식빵의 크기에 맞게 분할한 후 실온에서 15분동안 2차 발효시키며, 2차 발효된 반죽을 눌러주기 등을 통해 가스빼기하여 롤링 성형하여 식빵의 형상으로 성형하여 구이팬에 배열후 실온에서 70~80% 발효율을 이룰때까지 발효를 수행하여 완성하게 된다.First, the thus-finished dough is subjected to primary fermentation at room temperature for 20 minutes, and then the primary fermented dough is divided into portions corresponding to the size of the bread, followed by secondary fermentation at room temperature for 15 minutes, After the fermented dough is pressed, it is degassed, rolled, shaped into a loaf, placed in a pan, and fermented until it achieves 70 ~ 80% efficiency at room temperature.
상기 굽기공정(S400)은, The burning step (S400)
현미식빵을 제조함에 있어, 완성단계에 이르는 공정으로, 상기에서 얻어진 반죽을 오븐에서 구워냄으로 가능하다.In producing the brown rice bread, it is possible to bake the dough obtained in the above in an oven by the process leading to the completion stage.
이때, 굽기공정(S400)에서는, 오븐의 온도가 윗불 175℃와 아랫불 185℃로 예열된 상태에서 40분동안 구워내어 현미식빵의 제조가 완료되게 된다.At this time, in the baking step (S400), the oven is baked for 40 minutes in a state preheated at 175 DEG C and 185 DEG C, and the preparation of the brown bread is completed.
이상에서와 같이 본 발명 현미를 이용한 발효식빵 제조방법은 현미 및 쌀혼합물을 주원료로 하여 빵을 제조함으로 글루텐 성분이 전혀없는 식빵의 제조가 가능하다.As described above, the bread making method of the present invention using the brown rice can be used to produce breads using the brown rice and the rice mixture as the main ingredients, thereby making the bread without any gluten components.
한편, 상기에서 사용되는 현미는, 수용성과 불용성 식이 섬유소가 모두 들어 있어 변비에 좋고 쌀겨층과 배아는 리놀레산이 많아 동맥경화나 노화 방지에 좋다.On the other hand, the brown rice used in the above is good for constipation because it contains both water-soluble and insoluble dietary fiber, and the rice bran layer and embryo are good for preventing arteriosclerosis and aging by a lot of linoleic acid.
또한, 현미에 들어 있는 식이섬유소는 당분이 서서히 흡수되게 하여 다이어트에 효과적이다
Dietary fiber in brown rice is also effective for dieting by allowing sugar to be slowly absorbed
100 : 샤워종 제조공정 S200 : 반죽 제조공정
S300 : 발효공정 S400 : 굽기공정100: a step for producing a shower blanket S200: a dough making process
S300: fermentation step S400: baking step
Claims (4)
샤워종 제조공정(S100)은,
현미분과 쌀혼합물과 물을 혼합 및 발효시켜 현미샤워종을 제조하되, 샤워종 100중량%에 대하여 현미분 3.2~3.7중량%와 쌀혼합물 3.2~3.7중량%와 물 5.2~5.7중량%를 혼합하여 실온에서 24시간동안 발효시켜 1차 발효물을 얻고, 1차 발효물에 샤워종 100중량%에 대하여 현미분 3.2~3.7중량%와 쌀혼합물 3.2~3.7중량%와 물 5.2~5.7중량%를 더 혼합하여 실온에서 24시간동안 발효시켜 2차 발효물을 얻으며, 2차 발효물에 샤워종 100중량%에 대하여 현미분 5~9중량%와 쌀혼합물 5~9중량%와 물 9~13중량%를 더 혼합하여 실온에서 18시간동안 발효시켜 3차 발효물을 얻으며, 3차 발효물에 최종적으로 샤워종 100중량%에 대하여 현미분 12~15중량%와 쌀혼합물 12~15중량%와 물 20~25중량%를 더 혼합하여 실온에서 12시간동안 발효시켜 현미샤워종을 얻는 샤워종 제조공정(S100);
반죽 제조공정(S200)은,
쌀혼합물과 소금과 설탕과 분유와 버터와 이스트와 물과 현미샤워종과 현미찐쌀을 혼합 및 믹싱하여 반죽을 얻으며,
발효공정(S300)은,
완성된 반죽을 실온에서 20분동안 1차 발효시키고, 1차 발효된 반죽을 식빵의 크기에 맞게 분할 후 실온에서 15분동안 2차 발효시키며, 2차 발효된 반죽을 가스빼기하여 롤링 성형하여 구이팬에 배열후 실온에서 70~80% 발효율을 이룰때까지 발효를 수행하며,
굽기공정(S400)은,
오븐의 온도 윗불 175℃와 아랫불 185℃로 예열된 상태에서 40분동안 구이를 수행하며,
반죽 제조공정(S200)은,
반죽 100중량%에 대하여 쌀혼합물 40~45중량%와 소금 0.5~0.9중량%와 설탕 2.2~2.7중량%와 분유 1.5~2중량%와 이스트 0.3~0.7중량%와 물 22~25중량%와 현미샤워종 8~12중량%를 혼합 및 120rpm에서 10분동안 믹싱하여 발전단계에 이르는 1차 반죽을 수행하고,
발전단계에 이른 반죽에 녹여진 버터 2.3~2.8중량%를 넣고 120rpm에서 5분동안 믹싱하여 2차 반죽을 수행하며,
2차 반죽이 완료되면 알갱이 형태의 형태의 현미찐쌀 13~15중량%를 넣고 30rpm에서 5분동안 믹싱하여 최종 반죽을 수행 및 반죽을 완성함을 특징으로 하는 현미를 이용한 발효식빵 제조방법.
In a bread making method in which a step of making a blanket (S100), a kneading step (S200), a fermentation step (S300), and a baking step (S400)
The shower species production process (S100)
Mixing and fermenting brown rice powder and rice mixture with water to prepare brown rice seeds, wherein 3.2-3.7% by weight of brown rice, 3.2-3.7% by weight of rice mixture and 5.2-5.7% by weight of water are mixed with 100% by weight of shower species The primary fermentation product was added to the primary fermentation product at a ratio of 3.2 to 3.7% by weight of brown rice, 3.2 to 3.7% by weight of rice mixture and 5.2 to 5.7% by weight of water to 100% 5 to 9% by weight of brown rice powder, 5 to 9% by weight of rice mixture and 9 to 13% by weight of water are added to the secondary fermentation product to 100% by weight of the shower species, And finally fermented at room temperature for 18 hours to obtain a third fermented product. Finally, to the third fermented product, 12 to 15% by weight of brown rice, 12 to 15% by weight of rice mixture and 20 to 15% To 25% by weight of the mixture, and then fermenting the mixture at room temperature for 12 hours to obtain a brownish shower species (S100);
The dough manufacturing process (S200)
Mixing and mixing rice mixture, salt, sugar, powdered milk, butter, yeast, water, brown rice, and brown rice, to obtain dough,
The fermentation process (S300)
The finished dough is firstly fermented at room temperature for 20 minutes, the primary fermented dough is divided into portions corresponding to the size of the bread, secondary fermentation is performed at room temperature for 15 minutes, the secondary fermented dough is degassed, After arranging in a pan, fermentation is carried out until a 70-80% efficiency is achieved at room temperature,
In the burning step S400,
The oven is roasted for 40 minutes in a state where it is preheated to a temperature of 175 DEG C and a lower temperature of 185 DEG C,
The dough manufacturing process (S200)
A mixture of 40 to 45% by weight of a rice mixture, 0.5 to 0.9% by weight of salt, 2.2 to 2.7% by weight of sugar, 1.5 to 2% by weight of milk powder, 0.3 to 0.7% by weight of yeast and 22 to 25% A first dough is carried out by mixing 8 to 12 wt% of shower species and mixing at 120 rpm for 10 minutes to reach the power generation stage,
2.3 to 2.8% by weight of butter dissolved in the dough that has reached the development stage was added, and the mixture was mixed at 120 rpm for 5 minutes to perform secondary dough,
When the second dough is completed, 13 to 15% by weight of brown rice in the form of granules is added, and the mixture is mixed at 30 rpm for 5 minutes to finish the final dough and complete the dough.
현미분은,
원형(原形) 형태의 현미를 30℃의 온도에서 24시간동안 담가두어 수분이 흡수되게 불리고, 수분이 흡수된 상태에서 압력솥에 넣고 밥하듯이 쪄낸 후, 냉각 및 햇볕에서 완전 건조시키고, 이를 300메쉬의 입도를 이루게 분쇄하여 구성하며,
쌀혼합물은,
원형(原形) 형태의 멥쌀을 30℃의 온도에서 24시간동안 담가두어 수분이 흡수되게 불리고, 수분이 흡수된 상태에서 건저내어 자연탈수 및 완전 건조 시킨 후 분쇄하여 300메쉬의 입도를 이루게 분쇄하여 멥쌀가루를 얻되,
멥쌀가루 73중량%와 글루텐 10중량%와 대두 또는 우유 중 어느 하나 또는 두가지가 혼합된 식물성크림 7중량%와 변성전분 또는 백설탕 중 어느 하나 또는 두가지가 혼합된 혼합제제 5중량%와 텍스트린 1중량%와 포도당 2중량%와 디아스타아제 2 중량%를 혼합하여 되며,
현미찐쌀은,
원형(原形) 형태의 현미를 30℃의 온도에서 24시간동안 담가두어 수분이 흡수되게 하고, 수분이 흡수된 상태에서 압력솥에 넣고 밥하듯이 쪄낸 후, 실온에서 냉각시켜 쪄낸 알갱이 형태를 이루게 구성함을 특징으로 하는 현미를 이용한 발효식빵 제조방법.
The method according to claim 1,
Brown rice,
The raw brown rice of the original shape was soaked at a temperature of 30 ° C. for 24 hours so that the moisture was absorbed. The moisture was absorbed in the autoclave and steamed as rice cooked. The rice was completely cooled and dried in the sun, Of the particle size,
The rice mixture,
The raw rice of the original shape was immersed for 24 hours at a temperature of 30 ° C. to be absorbed by the water. After the water was absorbed, the rice was spontaneously dewatered, completely dried, pulverized and ground to a size of 300 mesh, Powder was obtained,
7 wt% of vegetable cream in which 73 wt% of rice flour, 10 wt% of gluten, 1 wt% of soybean or milk or a mixture of two kinds of soybean or milk was mixed with 5 wt% of a mixed preparation containing either or both of modified starch or white sugar, , 2% by weight of glucose and 2% by weight of diasterease,
Brown rice is steamed rice,
The raw brown rice of the original shape was soaked at a temperature of 30 ° C for 24 hours to allow the moisture to be absorbed. The moisture was absorbed into the autoclave and steamed as rice, then cooled at room temperature to form a granulated product. Wherein the fermented bread is prepared by using a brown rice.
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