KR101760222B1 - Manufacturing method of bread of green whole grain - Google Patents

Abstract

The present invention provides a method for producing green rice bran which is unique in nutrition using nutrients such as chlorophyll and nutritious by using barley rice which is harvested at the time of fresh water and is made of greenish barley rice.
To this end, the present invention relates to a method for preparing a rice cake, which comprises mixing rice flour, sugar, butter, salt, powdered milk, raw rice wine, fermented seeds for yeast substitution and remaining dough for baking, A second kneading step of mixing and kneading the first batter with the barley rice harvested at the first harvest time and made of greenish barley rice; Forming a secondary dough mixed with the barley rice by primary fermentation and dividing the dough into a predetermined size, and panning the pan; Secondary fermenting the panned dough; The pan is covered with an iron plate and placed in a convention oven and baked at 185 to 195 ° C for 10 to 20 minutes.
In the panning step, the cheese cake is put into a second batter which is divided into a predetermined size, and the cheese cake is shaped into a hokki shape. The cheese cake is prepared by mixing 40 to 45 parts by weight of glutinous rice powder, 40 to 45 parts by weight of boiling water, 20 to 25 parts by weight of whiteness, 70 to 75 parts by weight of sugar, 2 to 3 parts by weight of salt, 8 to 12 parts by weight of starch syrup and 190 to 200 parts by weight of cream cheese are prepared and then the glutinous rice powder and glutinous rice powder are mixed, A first step of pouring boiling water into a rice gruel, a step of forming the rice gruel into a rice gruel shape and dividing the rice gruel into a predetermined size and kneading the rice gruel into boiling water, a third step of kneading the rice gruel with boiling water and kneading with a mixer, A fourth step of kneading the meringue dough prepared by mixing the whitener, sugar, salt and syrup into the dough of the third step when the dough is gently loosened, mixing the dough with the cream cheese in the dough of the fourth step, hemp And the mixed dough obtained in the fifth step is wrapped in a container, which is then matured in a refrigerator for 24 hours at a low temperature.
According to the above-described technical structure, when boiled rice is harvested at the age of green and used for baking, it is not only superior in sensuality, but also beaten in granular form to provide a distinctive texture.
In addition, it is nutritionally superior to the ingestion of chlorophyll and dietary fiber contained in barley, and you can enjoy the chewy taste of cheese cake with cheese and liquor as its main ingredients.

Description

{Manufacturing method of bread of green whole grain}

The present invention relates to a method for producing green rice bran, and more particularly, to a method for producing green rice bran which is nutritionally superior in nutrition using chlorophyll or the like as well as unique texture using barley rice, .

In general, bread is a mixture of salt, sugar, butter, and yeast mixed with flour as a main ingredient. After fermentation, it is baked or steamed. In recent years, wheat has been used as a spreading well-being culture, and rice, barley, , Sorghum, and medicinal herbs.

Japanese Patent Application Laid-Open No. 10-2016-0050548 (published on May 5, 2016) relates to a composition of bread including a cheongbori and a method of producing bread using the same, wherein wheat flour is 84.7 to 88.9% 4 to 5.5% by weight of active gluten, 4 to 5% by weight of white sugar, 3 to 4.5% by weight of shortening and 0.1 to 0.3% by weight of yeast hood are weighed and mixed to prepare a super blend mixture, 55 to 63.4% by weight of raw yeast, 2.5 to 4% by weight of raw yeast, 0.1 to 1% by weight of vanillin powder and 34 to 40% by weight of purified water were weighed into a mixer, (S1) for uniform stirring; A first fermentation step (S2) of fermenting the dough containing the super blend composition through the super blend mixing step (S1) at a temperature of 25 to 30 ° C and a humidity of 65 to 75% for about 40 to 45 minutes; When the primary fermentation of the dough is completed through the primary fermentation step (S2), 43 to 53.5 wt% of rice flour, 24 to 27 wt% of wheat flour, 14 to 17 wt% of white sugar, 6.5 to 9 wt% of shortening 1 to 2% by weight of refined salt, 1 to 2% by weight of refined salt and 1 to 2% by weight of skim milk powder were mixed to prepare 54 to 62.7% by weight of the reconstituted mixture, 15 to 17% by weight of egg, (S3) for mixing the first fermented dough with the first fermented dough at a ratio of 1: 1 in order to complete the baking dough; A primary molding step (S4) of dividing the baking dough formed through the remultiplexing and mixing step (S3) so as to have a weight of 60 to 70 g by a divider to form a primary molding; A secondary fermentation step (S5) in which the primary molding formed through the primary molding step (S4) is put into a propa and is stopped at 35 to 40 DEG C for about 12 to 15 minutes; A secondary molding step (S6) of forming a secondary molding by pouring the primary molded product into the bread box through the secondary fermentation step (S5); A tertiary fermentation step (S7) for fermenting the secondary molded product panned through the secondary molding step (S6) at a temperature of 35 to 40 DEG C and a humidity of 80 to 85% for 45 to 55 minutes; A sintering step (S8) of baking the secondary molded product after completion of the third fermentation through the third fermentation step (S7) at 170 to 185 DEG C for 12 to 14 minutes; And a cooling step (S9) of cooling the finished product through the firing step (S8) and cooling the product in a cooling room in a cooling room for 35 to 45 minutes so as to perform a later process such as packaging .

According to the above-described technical composition, the visual functionality can be partially improved by adding 0.3 to 3% by weight of sprouts to the composition of the bread, but it is still used in the form of powder, and wheat flour is used as the main ingredient to improve the texture, There is a limit to improvement.

The present invention was conceived in view of the above-mentioned prior art, and it is an object of the present invention to provide a method of producing green rice bran nutritionally superior to nutrients such as chlorophyll as well as unique texture using barley rice harvested at greenhouse and made of greenish barley rice to provide.

In order to solve the above-described problems, the present invention provides a method for preparing a rice cake, which comprises mixing a rice flour, sugar, butter, salt, powdered milk, fermented rice, raw rice wine, and old rice dough; A second kneading step of mixing and kneading the first batter with the barley rice harvested at the first harvest time and made of greenish barley rice; Forming a secondary dough mixed with the barley rice by primary fermentation and dividing the dough into a predetermined size, and panning the pan; Secondary fermenting the panned dough; A step of baking the pan at 185 to 195 DEG C for 10 to 20 minutes.

7 to 8 parts by weight of sugar, 7 to 8 parts by weight of butter, 2 to 3 parts by weight of salt, 2 to 3 parts by weight of powdered milk, 80 to 90 parts by weight of fermented seeds, 57 to 60 parts by weight of makkolli and 40 to 45 parts by weight of old dough are mixed.

The secondary dough is characterized in that 55 to 60 parts by weight of the barley is mixed with 100 parts by weight of the rice flour.

The panning step may include a step of fermenting the primary dough for 20 minutes, dividing the primary dough into 90 g portions, and further fermenting for 15 minutes in a divided state.

Wherein the cheese pie cake is formed by blending 40 to 45 parts by weight of glutinous rice powder with 40 to 45 parts by weight of boiling water with respect to 100 parts by weight of glutinous rice, 20 to 25 parts by weight of white powder, 70 to 75 parts by weight of sugar, 2 to 3 parts by weight of salt, 8 to 12 parts by weight of starch syrup and 190 to 200 parts by weight of cream cheese are prepared. The glutinous rice and glutinous rice powder are mixed, A step of pouring and chilling the rice cake, a step of forming the rice cake into a rice cake shape, dividing the rice cake into a predetermined size and kneading it into boiling water, a third step of raising the rice cake from a boiling water and kneading it with a mixer, A fourth step of kneading the meringue dough prepared by mixing the whites, sugar, salt and syrup into the dough of the third step when the dough is loosened, mixing the cream cheese into the dough of the fourth step, The fifth step and the fifth step are filled in a container, wrapped in a wrap, and matured in a cold room for 24 hours at a low temperature.

The second fermentation is further performed for 60 minutes at a humidity of 75% and a temperature of 35 ° C, and decorating the pot by placing 1 to 2g in the center of the top surface of the dough.

According to the present invention, when boiled rice is used for baking, it is not only superior in the sensory properties but also has the effect of providing a unique texture by chewing in the form of granules.

Further, according to the present invention, it is possible to enjoy a chewy taste of cheese rice cake, which is nutritionally excellent due to ingestion of chlorophyll and dietary fiber contained in barley, and cheese cheese and glutinous rice as main ingredients.

Hereinafter, preferred embodiments of the method for manufacturing green bread according to the present invention will be described in detail.

First, the first embodiment of the present invention includes a first kneading step of kneading rice flour, sugar, butter, salt, powdered milk, raw rice wine, yeast substitute fermentation seeds and old dough remaining in baking to suit baking suitability; A second kneading step of mixing and kneading the first batter with the barley rice harvested at the first harvest time and made of greenish barley rice; Forming a secondary dough mixed with the barley rice by primary fermentation and dividing the dough into a predetermined size, and panning the pan; Secondary fermenting the panned dough; The pan is covered with an iron plate and placed in a convention oven and baked at 185 to 195 ° C for 10 to 20 minutes.

In the above technical construction, rice flour can be selected from commercially available products sold as high-strength rice flour, and wheat flour can be selected from commercially available domestic products sold in the market.

The above-mentioned barley rice is greenish green whole grain which is harvested after the boiling and processed by boiling, and nutrients and dietary fiber are abundant because the bottom layer, endosperm, and seeds are not damaged.

That is, the ripening stage of the grains is divided into the mature stage, the homogeneous stage, the mature stage, the mature stage and the mature stage, and is usually harvested at the early stage of maturing. In the present invention, the grain is harvested at the early stage when the grain is less agglomerated.

Therefore, unlike the coarse texture of brown rice, which is harvested during the Hojuk period and made of greenish barley rice, the texture of the grain makes it possible to feel not only soft but also a unique texture like rice flour.

In addition, the above-mentioned barley rice is rich in chlorophyll and dietary fiber and is easy to digest.

According to the above technical composition, the dough is mixed with rice flour, sugar, butter, salt, milk powder, raw rice wine, yeast substitute fermentation seeds, and remaining dough used in baking, and the dough is firstly mixed to suit the baking aptitude. By mixing the boiled rice made with greenish barley into the first dough and making the second dough, the rice dough is evenly mixed in the first dough.

Next, the batter mixed with the barley rice was firstly fermented and divided into a predetermined size, and the pan was panned. Then, after the fermentation, the plate was covered with a pan and placed in a convention oven. Bake for ~ 20 minutes to be able to produce green bread.

The green bread produced according to the present invention is harvested at the time of the eucalyptus, and the grain of the barley rice, which is made of the greenish barley rice, is uniformly contained in the bread, and the cross section of the bread is greenish, When you chew it, you can feel a unique texture like the popping of the soft tissue rice.

When barley is less sparse, it is harvested and used for baking, so that it is easy to digest because it is rich in chlorophyll and dietary fiber.

Next, the primary dough is prepared by mixing 7 to 8 parts by weight of sugar, 7 to 8 parts by weight of butter, 2 to 3 parts by weight of salt, 2 to 3 parts by weight of powdered milk, 80 to 90 parts by weight of fermentation species, 57 to 60 parts by weight of raw rice wine, and 40 to 45 parts by weight of old dough.

In the above technical composition, fermented seeds are used in place of yeast, and 100 g of Korean millet, 110 g of water and 10 g of sugar are mixed and thoroughly mixed with a stirrer, and the mixture is fermented at room temperature for 24 hours.

In addition, 200 g of Korean millet, 220 g of water and 20 g of sugar are mixed and thoroughly mixed with a whipper, kneaded together with the first-day fermentation seed, and fermented at room temperature for 24 hours (second-stage fermentation seed).

Then, 400 g of Korean wheat flour, 440 g of water and 40 g of sugar are mixed and thoroughly mixed with a whipper. The mixture is kneaded with the fermented seed for 2 days and fermented at room temperature for 24 hours to complete fermentation.

Thereafter, the completed fermentation species is used for the primary dough, and the remaining fermentation species are continuously used to make the required amount of fermentation species by adding the wheat flour, water and sugar at the above-mentioned ratio.

The old dough means the remaining dough used in baking. The ingredients are put into a mixer at a ratio of 1000g of Korean millet, 100g of sugar, 100g of butter, 18g of salt, 20g of milk powder, 20g of raw yeast, 4 eggs and 350g of raw rice wine. The dough is kneaded, and the batter is used for baking after a process such as primary fermentation for 2 hours, division, molding, and secondary fermentation for 1 hour.

Of course, depending on the experience of the baker or the type of the bread to be made, the dough may have a somewhat different composition ratio or fermentation conditions. In the present invention, the dough is used in a large amount.

Next, the secondary dough is mixed with 55 to 60 parts by weight of the barley rice with respect to 100 parts by weight of the rice flour.

According to the above technical configuration, as described above, the barley rice which is harvested at the end of the Hoju period and the green barley rice grains are uniformly contained in the bread, so that the cross section of the bread is greenish Not only is it excellent in sensuality such as a band, but it also feels a unique texture like a piece of bread when the chew is put into the mouth.

Next, in the panning step, the primary dough is fermented at room temperature for 20 minutes, and then divided into 90 g portions, and further divided for 15 minutes.

This is to increase the physical properties of the dough by fermentation process in the state where the barley rice is mixed and divided.

Next, in the panning step, the cheese cake is put into a dough shaped into a dough divided into a predetermined size, and the cheese cake is shaped into 40 to 45 parts by weight of glutinous rice powder, 40 to 45 parts by weight of boiling water, 20 to 25 parts by weight of whites, 70 to 75 parts by weight of sugar, 2 to 3 parts by weight of salt, 8 to 12 parts by weight of starch syrup and 190 to 200 parts by weight of cream cheese are prepared. Then, glutinous rice and glutinous rice powder are mixed, The first step of rice cakes, the second step in which the rice cakes are divided into a certain size and divided into boiling water, the third step of mixing the rice cakes with the mixer, A fourth step of kneading the meringue dough mixed with sugar, salt and syrup into a kneaded mixture of the third step, a fifth step of kneading the dough with the cream cheese mixed with the dough of the fourth step, The obtained mixed dough water Wrapped in a container wrapped in a refrigerator 24 hours to mature at low temperature will be made.

In the above technical configuration, the glutinous rice powder is mixed with the glutinous rice powder, and the boiled water is poured, and the rice is boiled in the boiling water and kneaded to give a texture like the glutinous rice cake. At this time, It is possible to improve the soft texture of the glutinous rice powder.

In addition, it is cooked in boiling water, kneaded with a mixer, baked in a kneaded dough of a certain size, and a cheese cake made by mixing meringue batter and cream cheese with soft loosely kneaded batter and baked. In addition to the texture by the barley rice, And enjoy the soft taste of the same.

Also, it prevents the hardness of the meringue paste and the cream cheese to dry and harden, so that the soft texture can be maintained even after 2 to 3 days.

Next, the secondary fermentation is further performed for 60 minutes at a humidity of 75% and a temperature of 35 ° C, and decorating the pot by placing 1 to 2g in the center of the top surface of the dough.

This is to prevent the cheese cake and the kneaded product from turning over each other and to bake the same with the degree of fermentation while the cheese cake is filled in the secondary batter made of a part of the fermentation.

In addition, the hood is placed at the center of the top surface of the dough, so that the flavor feeling can be improved in addition to the decorative effect.

Although the present invention has been described in connection with what is presently considered to be preferred embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Will be apparent to those of ordinary skill in the art.

Claims (6)

A first kneading step of kneading rice flour, sugar, butter, salt, powdered milk, raw rice wine, yeast substitute fermented seeds and old dough used in baking to mix with the baking aptitude; A second kneading step of mixing and kneading the first batter with the barley rice harvested at the first harvest time and made of greenish barley rice; Forming a secondary dough mixed with the barley rice by primary fermentation and dividing the dough into a predetermined size, and panning the pan; Secondary fermenting the panned dough; The pan is covered with an iron plate and placed in a convention oven and baked at 185 to 195 ° C for 10 to 20 minutes,
Wherein the cheese pie cake is formed by adding 40 to 45 parts by weight of glutinous rice powder to 40 to 45 parts by weight of boiling water per 100 parts by weight of glutinous rice, 20 to 25 parts by weight of white, 70 to 75 parts by weight of sugar, 2 to 3 parts by weight of salt, 8 to 12 parts by weight of starch syrup and 190 to 200 parts by weight of cream cheese,
A first step of mixing the glutinous rice and the glutinous rice powder, pouring the boiling water,
A second step of shaping the rice cake into a rice cake shape, dividing the rice cake into a predetermined size and kneading it in boiling water,
When the rice cake is floated, it is extracted from boiling water and kneaded with a mixer,
A fourth step of mixing and kneading the meringue dough prepared by mixing the whites, sugar, salt and syrup into the dough of the third step when the dough is gently loosened,
A fifth step of finishing the dough by mixing the cream cheese with the dough of the fourth step,
Wherein the mixed dough obtained in the fifth step is wrapped in a wrap and wrapped in a wrapping machine and aged at low temperature for 24 hours in a refrigerating chamber. The method according to claim 1,
The primary dough comprises 7 to 8 parts by weight of sugar, 7 to 8 parts by weight of butter, 2 to 3 parts by weight of salt, 2 to 3 parts by weight of powdered milk, 80 to 90 parts by weight of fermented species, 57 to 60 parts by weight of dough and 40 to 45 parts by weight of old dough are mixed. The method according to claim 1,
Wherein the secondary dough is mixed with 55 to 60 parts by weight of the barley rice with respect to 100 parts by weight of the rice flour. The method according to claim 1,
Wherein the panning step comprises fermenting the secondary dough for 20 minutes, dividing the mixture into 90 g portions, and further fermenting the divided portion for 15 minutes. delete The method according to claim 1,
Wherein the second fermentation is performed for 60 minutes under a condition of a humidity of 75% and a temperature of 35 ° C, and decorating the rice bran by placing 1 ~ 2g in the center of the top surface of the dough.