KR101784086B1

KR101784086B1 - Process for the preparation of Mugwort steamed bread which improves glutinosity

Info

Publication number: KR101784086B1
Application number: KR1020160002976A
Authority: KR
Inventors: 선종현
Original assignee: 선종현
Priority date: 2016-01-11
Filing date: 2016-01-11
Publication date: 2017-10-10
Also published as: KR20170083734A

Abstract

The present invention relates to a method for producing wormwood steamed bread improved in stickiness and a mugwort steamed bread thus produced, comprising the steps of: (1) collecting wormwood; (2) After washing the collected mugwort, 1500-2000 L of water added with 0.2-5.5 parts by weight of salt per 1 part by weight of mugwort from which water has been removed is heated to 90-120 캜, and then boiled for 5-20 minutes Washing the next cold water; (3) pulverizing the washed wormwood 1 to 3 times using a pulverizer; (4) A method for producing a milk powder comprising 30 to 40% by weight of ground wormwood, 20% by weight of glutinous rice, 20% by weight of wheat flour, 22 to 27% by weight of wheat flour, 0.3 to 0.5% , 0.3 to 0.6% by weight of salt and 0.1 to 0.3% by weight of yeast, and kneading at -3 to 3 캜 for 5 to 7 minutes using a kneader; (5) aging the dough obtained at room temperature for 50 to 70 minutes and then aging at 5 to 10 DEG C for 20 to 28 hours; And (6) shaping the aged dough and squeezing it in a hot pot for 20 to 30 minutes at 50 to 100 ° C. The mugwort steamed bread produced according to the present invention utilizes the mugwort, a medicinal crop, to obtain a nutritious steamed bread Unlike traditional steamed breads, it is also possible to improve the preference of consumers and satisfy their taste through a chewy texture such as rice cakes. Especially, it is possible to reproduce the original color and aroma of mugwort through dough and aging technique developed without using chemical additives, thereby improving the quality of the product.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing a mugwort steamed bread,

The present invention relates to a method for producing sperm steamed bread and a mugwort steamed bread thus produced. More specifically, it can maintain the inherent color and aroma of mugwort with mugwort having various effects as its main ingredient, The present invention also relates to a method for producing wormwood steamed bread improved in stickiness to provide a texture and a mugwort steamed bread thus produced.

In the 1960s and 1970s, as one of the snack streets, I put the bean jam in the dough and ate steamed buns steamed in the hot pot. The steamed bread at that time was made by using wheat flour as a main ingredient, and its taste and flavor were simple. Nowadays, not only has the food diversified, but steamed bread made of only conventional flour and red beans can not be attracted to modern people who enjoy various flavors.

In addition, along with the well-being that has started to blow off a few years ago, the public's interest in health has increased more than ever before. With this tendency, the tendency to purchase food considering health has increased, There is a growing demand for foods that have the development and functionality of healthy foods.

As the demand for foods as mentioned above has increased, studies on foods that utilize functionalities by adding green tea, hemp, pine leaf powder, black rice flour, etc. in various food fields as well as steamed bread have been progressing.

On the other hand, steamed bread generally contains flour-made husks and red beans as cows. It may cause digestive disorders due to the gluten contained in wheat flour, which is the main ingredient of steamed bread crumbs, and does not contain nutrients in addition to carbohydrates.

Therefore, in order to meet the desire for a food which is oriented toward health food, it is necessary to improve the nutrition, taste and flavor of conventional steamed bread made of only flour and bean sprouts.

Generally, steamed bread is fermented, and after natural aging, it is finished by steaming. The steamed bread which is only natural aged can be lower in flavor and taste than the fermented bread, and the texture of the steamed bread is less soft and the moisture content is more likely to be altered.

Accordingly, the present inventors have completed the present invention in which a steamed bread made from mugwort, which is rich in nutrition and has various effects, is prepared and improved in its stickiness and texture.

It is an object of the present invention to provide a method for producing steamed bread which is improved in stickiness by using mugwort as a main ingredient rich in nutrition and having various effects.

Another object of the present invention is to provide a mugwort steamed bread prepared according to the above-mentioned production method.

In order to achieve the above object, the present invention provides a method for producing wormwood bread, which comprises the following steps:

(1) collecting mugwort;

(2) After washing the collected mugwort, 1500-2000 L of water added with 0.2-5.5 parts by weight of salt per 1 part by weight of mugwort from which water has been removed is heated to 90-120 캜, and then boiled for 5-20 minutes Washing the next cold water;

(3) pulverizing the washed wormwood 1 to 3 times using a pulverizer;

(4) A method for producing a milk powder comprising 30 to 40% by weight of ground wormwood, 20% by weight of glutinous rice, 20% by weight of wheat flour, 22 to 27% by weight of wheat flour, 0.3 to 0.5% , 0.3 to 0.6% by weight of salt and 0.1 to 0.3% by weight of yeast, and kneading at -3 to 3 캜 for 5 to 7 minutes using a kneader;

(5) aging the dough obtained at room temperature for 50 to 70 minutes and then aging at 5 to 10 DEG C for 20 to 28 hours; And

(6) molding the aged dough and steaming it in a hot pot at 50 to 100 DEG C for 20 to 30 minutes;

According to another aspect of the present invention, there is provided a mugwort bread prepared according to the above method.

The mugwort steamed bread produced according to the present invention not only can obtain the nutritional rich steamed bread using the medicinal crop, but also improves the preference of consumers and satisfies the taste by using a chewy texture such as rice cakes unlike the conventional steamed bread , It has an advantage of improving the likability and increasing the texture by the improved stickiness. In particular, it reproduces the unique color and aroma of mugwort through dough and aging technology developed without using chemical additives, and raises the stickiness by using natural natural materials to improve the product purchase rate and improve the quality of the product There is an effect that can be.

Fig. 1 is a photograph of the spermatogonium steamed bun before the boiling.
Fig. 2 is a photograph after steamed mugwort steamed bread.

The mugwort steamed bread of the present invention

(1) collecting mugwort;

(3) pulverizing the washed wormwood 1 to 3 times using a pulverizer;

(4) The pulverized wormwood comprises 30 to 40 wt%, glutinous rice 15 to 20 wt%, ground rice 15 to 20 wt%, wheat flour 22 to 27 wt%, sugar 0.3 to 0.5 wt%, butter 0.2 to 0.4 wt% To 0.5% by weight of salt, 0.3 to 0.6% by weight of salt and 0.1 to 0.3% by weight of yeast and kneading at -3 to 3 캜 for 5 to 7 minutes using a kneader;

(6) shaping and aging the aged dough in a hot pot at 50 to 100 DEG C for 20 to 30 minutes.

According to the present invention, the original color of mugwort can be reproduced in the steamed bread through the separate extraction method, boiling process and grinding process.

In addition, in the present invention, a mugwort steamed bread having a chewiness close to that of a rice cake instead of a conventional steamed bread is provided by using a recipe defined by the mixing ratio of the main ingredients and the sub ingredient of the steamed bread, the kneading temperature, the aging period and the temperature.

The main ingredient of the mugwort steamed bread of the present invention is mugwort which cleanses blood and prevents cancer, and vitamin A, B1, B2, C and iron powder. Calcium, potassium, phosphorus and other minerals rich in alkaline food is good for improving the constitution of modern people. In addition, there are many chlorophyll that act as anti-cancer, it can prevent cancer by eating steadily. Especially, skin dryness, respiratory disease and allergic symptom are prevented and treated. The medicinal herbs listed in "Pesticide Therapy" include hepatitis, hypertension, paralysis, headache, stomachache. It is effective for a wide variety of diseases such as fever, eczema, neuralgia, bruise, tonsillitis, back pain, hemorrhoids.

It has a warm temperament and is said to be good for the treatment of abdominal pain by strengthening the function of the stomach and kidney kidneys. The effect of clearing the blood and the action of sterilization, pain, and inflammation are the efficacy of mugwort, which is also confirmed by science.

Especially mugwort is cold. Great. It has excellent effect on women's diseases such as menstrual cramps. It improves blood circulation, has a contraction function, and helps the womb and warms the uterus, so it is good for postpartum cooking. It has been cold since ancient times. There is a story that when you have a phlegm, you put the mugwort in the sieve and you sit on it and it is cured in three days if you sit on it. This therapy is still a way for oriental medicine doctors to recommend when treating gynecological diseases.

The mugwort also has a hemostatic effect, so when the nosebleeds are rubbed, rub the nostrils and block the nostrils. It is also known to have antipyretic and antiparasitic effects and to enhance blood pressure, digestion, and inflammation.

It is also important to collect the wormwood, but it should be collected at the time of Dano and dried in the shade without rain and dew and without mold.

The method for producing the mugwort steamed bread according to the present invention will be described in more detail as follows.

Step 1

Wormwood which is suitable for making steamed bread, which is used as a raw material, is selected from wormwood grown at a height of 500 m or more and grown at a height of about 15 cm. Only 10 cm from the top is collected using a sickle to be used as a raw material. Above these elevated areas, the pollution factors are smaller than those of lowland mugwort, and the upper part of the mugwort, which grows to about 15㎝ in the highland mugwort, is used as a raw material because it is the most fibrous and fragrant. The mugwort grown from 15 ㎝ is not completely crushed even after the crushing process due to the fiber being corroded, and the texture of the bread is not improved. On the other hand, when the wormwood smaller than 15 ㎝ is used, the fiber and the fragrance are not abundant I do not.

Step 2

The collected mugwort was washed three times in cold water, and then the water was drained for 10 minutes without water. Then, the mugwort was washed with cold water for 10 minutes and then washed with water containing 0.2 to 0.5 parts by weight of salt To 2000 L of water is heated to 90 to 120 ° C and then poured and boiled for 5 to 20 minutes. Specifically, add 12 g of salt to 72,000 cc of water, boil water 40 ㎏ into water when it boils to 100 ° C, boil it for 10 minutes while stirring. The mugwort boiled for 10 minutes is washed in cold water immediately. After boiling water up to 100 ℃, adding mugwort is to make mugwort boil uniformly at constant temperature. It is a way to preserve color and fragrance by boiling for 10 minutes and then washing in cold water.

Step 2-1 - Additional steps

* In order to preserve the original flavor and taste of the mugwort that has undergone the above process, it is divided into 3 ㎏ units at a minimum temperature of -27 ℃ ~ -30 ℃, and the frozen mugwort is peeled off when necessary. 20 to 24 hours a day, spring and autumn 24 to 48 hours, winter 60 hours or more natural defrosting process can be added. The reason for freezing in 3kg unit is considering the usage amount and the melting time at the appropriate time during thawing process. The reason why the temperature is not arbitrarily controlled in the thawing process is that it is slowly melted and the flavor and fiber are not deformed.

Step 3

The obtained wormwood is pulverized 1 to 3 times using a pulverizer, and the wormwood which has been washed in step 2 or thawed in a further step is pulverized at 2,000 rpm using an electric mill in a wet state. The pulverization process is carried out three times in total. It can be confirmed that the fiber is torn to the thickness of the hair by the first pulverization, and when the first pulverization product is secondly pulverized, the thickness of the fiber becomes thinner, and until the third pulverization When it is finished, it turns into porridge. The reason for crushing the raw material, mugwort, to the third is that if the fiber is not sufficiently pulverized, it can be felt as a foreign material in the mouth when the bread is made, but the main reason is to make it like porridge and mix well with other materials It is for this reason. In the process of grinding, we do not use a separate screen.

Step 4

The mixing ratio of the raw material wormwood and the raw materials is 30 to 40% by weight of wormwood, 15 to 20% by weight of glutinous rice, 15 to 20% by weight of rice flour, 22 to 27% by weight of wheat flour, 0.3 to 0.5% by weight of sugar, 0.2 to 0.4% by weight of butter, 0.3 to 0.5% by weight of milk, 0.3 to 0.6% by weight of salt and 0.1 to 0.3% by weight of yeast. More preferably 37% by weight of wormwood, 37% by weight of glutinous rice, 24.5% by weight of wheat flour, 0.3% by weight of sugar, 0.2% by weight of butter, 0.3% by weight of milk, 0.5% by weight of salt and 0.2% by weight of yeast.

The compounded material is then kneaded using a kneader at -3 to 3 DEG C for 5 to 7 minutes at which time it is kneaded using a plain bread kneader (21 inches). More preferably, it can be kneaded at -1 DEG C for 5 minutes. When the dough is made too long, the moisture becomes more than necessary when the bread is made, and when the dough is made too little, when the bread is made, the moisture becomes too small and the bread becomes loose. There is an effect that the original fragrance does not fly.

At this time, the rice flour, in addition to glutinous rice, is more sticky and sticks to each other, and as a result of a lot of ratios, it is found that the sticky rice cake has the highest stickiness, Ratios of glutinous rice and wheat were 20% by weight respectively. In the actual step 4, the optimum ratio, 20 wt%, is mixed with glutinous rice and rice flour.

In addition, in order to further increase the stickiness of the kneaded mixture by mixing the glutinous rice with the rice flour, the rice flour and the scaffold of the bovine corn ground by grinding are further mixed with the glutinous rice flour and the rice flour, Add 3% of the kneaded.

In addition, the yam is ground in a blender so that the crucible and the pig scaffold are better mixed with the batter, and the yam is mixed with the glutinous rice and the rice, mixed with at least one of the crucible and the pig scaffold to prepare a predetermined ratio of 2 Add% to knead. These yams have the characteristics of sticky stickiness, especially the crucibles and pig scaffolds, which function to mix all the ingredients together with other materials. They have digestive enzymes to protect the stomach and intestines, and to increase the digestive function.

Further, in order to further maximize the stickiness, at least one of chopsticks and chopped corn ground in a blender is mixed with glutinous rice and rice flour, mixed with at least one of a crucible and a pig scaffold, and then added to the total weight of the kneaded dough 5% of a predetermined ratio is added to knead. These waxy corn and waxy corn are added to the batter to make it more appealing, more succulent, and more salty.

These additional ingredients, crushed crucibles, swine scoop, yams, wax corn, chopsticks, and the final product, mugwort steamed bread, provide improved crockery and crispness, resulting in improved texture.

Step 5

As a process of aging and fermenting the dough, the finished dough is allowed to stand at room temperature (15 DEG C for work) for 50 to 70 minutes and aged at 5 to 10 DEG C for 20 to 28 hours. More preferably at room temperature for 1 hour and then aged at 5 to 10 DEG C for 24 hours. The aged dough is exposed at room temperature for 1 hour and then fermented for 1 hour in a fermenter set at a temperature of 40% The most important point in this process is the process of aging at 5 ℃ ~ 10 ℃ for 24 hours. This process is not enough to make smooth rubbing of dough.

Step 6

The aged dough is molded and steamed for 20 to 30 minutes at 50 to 100 DEG C. At this time, 200 steamed breads made by a general multi-layer steamer are added, and the resulting mixture is steamed for 20 minutes, then turned over at room temperature and cooled. Pack in a pack. The reason for turning the steamed bread upside down is to dry the excess moisture in the process of baking bread.

The present invention also provides a mugwort steamed bread made by the above method.

The mugwort steamed bread produced according to the present invention not only obtains nutritional rich steamed bread using the medicinal plant mugwort but also improves the preference of the consumers and satisfies the taste by using a chewy texture such as rice cake instead of the conventional steamed bread . Especially, it can improve the quality of the product by reproducing the unique color and aroma of mugwort through dough and aging technology developed without using chemical additives, and improving the texture and stickiness by using natural natural materials .

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Example One

In April ~ June, I picked up mugwort grown in 15 ㎝ of mugwort and collected only 10 ㎝ from the top using sickle and used as raw material.

The collected mugwort was washed three times with cold water, and water was drained until there was no water. After the water was boiled to 100 ° C, salt was added at a rate of 3 g per 18,000 cc of water, boiled for 10 minutes, boiled Remove the mugwort and wash it in cold water. After cooling and draining, if it is completely cooled, pack in 3 ㎏ units and freeze at -30 ℃. If necessary, remove frozen mugwort from the freezer and put it in water for 20 hours. .

Then, the defrosted mugwort was crushed 3 times by using an electric mill rotating at 2,000 rpm, kneaded in a kneader at -1 ° C for 6 minutes at a low speed, and the finished kneader was exposed to a room temperature of about 15 ° C for 1 hour, The fermentation process was performed in a refrigerator for 24 hours.

Subsequently, the dough was subjected to fermentation for 1 hour in a fermentation chamber having a humidity of 50% and a temperature of 40 DEG C, and then molded. Fig. 1 is a photograph showing the mugwort steamed bread before the steamer.

Next, the molded wormwood steamed buns are steamed at 200 rpm for 20 minutes at a time in a steamer heated at 50 ° C to 100 ° C, cooled at room temperature, cooled, and then wrapped in vinyl by hand. Fig. 2 is a photograph of steamed steamed bun.

The mugwort steamed bread produced according to the present invention can utilize the mugwort, a medicinal crop, to obtain nutritional rich steamed bread. In addition to the conventional steamed bread, it also enhances the preference of the consumers through the improved chewy texture such as rice cakes, And can satisfy the taste. In particular, the dough and aging technology developed without the use of chemical additives can reproduce the unique color and aroma of mugwort, thereby enhancing the quality of the product. By utilizing natural natural materials, Height is effective.

Claims

(1) collecting mugwort;
(2) After washing the collected mugwort, 1500-2000 L of water added with 0.2-5.5 parts by weight of salt per 1 part by weight of mugwort from which water has been removed is heated to 90-120 캜, and then boiled for 5-20 minutes Washing the next cold water;
(3) pulverizing the washed wormwood 1 to 3 times using a pulverizer;
(4) A method for producing a milk powder comprising 30.7 to 36.8% by weight of ground wormwood, 20% by weight of glutinous rice, 20% by weight of wheat flour, 22-27% by weight of wheat flour, 0.3-0.5% , 0.3 to 0.6% by weight of salt and 0.1 to 0.3% by weight of yeast, and kneading at -3 to 3 캜 for 5 to 7 minutes using a kneader;
(5) aging the dough obtained at room temperature for 50 to 70 minutes and then aging at 5 to 10 DEG C for 20 to 28 hours; And
(6) shaping and aging the aged dough in a hot pot at 50 to 100 DEG C for 20 to 30 minutes,
Wherein the step (4) further comprises adding a crushed crucible, a crushed pig scaffold, a crushed yam, crushed wax corn, and crushed chopsticks to knead the crushed wormwood.

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