KR101822718B1

KR101822718B1 - Manufacturing method of barley steamed bun having Mosi leaf and barley steamed bun having Mosi leaf, Manufacturing method of barley steamed bun having Pumpkin leaf and barley steamed bun having Pumpkin leaf

Info

Publication number: KR101822718B1
Application number: KR1020150153331A
Authority: KR
Inventors: 채종율
Original assignee: 채종율
Priority date: 2015-11-02
Filing date: 2015-11-02
Publication date: 2018-01-30
Also published as: KR20170051027A

Abstract

The present invention relates to a method for producing a barley steamed bread containing a stem leaf or zucchini leaf, and a barley steamed bread containing a stem leaf or zucchini leaf. According to the present invention, the barley steamed bread containing the mushroom leaves or the zucchini leaves is first pulverized into barley and flounder, and the first pulverized barley powder is mixed with the camphor plant and the stem leaf to obtain a second pulverized product, The mixture of wheat flour and wheat flour is mixed for 3 rd milling. Then, water, sugar, green tea, yeast, salt, baking powder and margarine are mixed and kneaded and primary fermented. .
The present invention can produce barley steamed bread containing elasticity-rich nutrient-rich leaves or zucchini leaf while making steamed bread using barley by adding wheat flour and salami to barley.

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a barley steamed bread containing a stem leaf, a barley steamed bread containing a stem leaf, a barley steamed bread containing an amber leaf, and a barley steamed bun having an amber leaf, Mosi leaf, Manufacturing method of barley steamed bun having Pumpkin leaf and barley steamed bun having Pumpkin leaf}

The present invention relates to a method for producing a barley steamed bread containing a mushroom leaf, a barley steamed bread containing a mushroom leaf, a method for producing a barley steamed bread containing zucchini leaf, and a barley steamed bread containing zucchini leaf. More specifically, The whey obtained by removing the water was mixed with the mottle leaves or the zucchini leaves to obtain a second mill. The second milled barley flour mixture was mixed with wheat flour for the third milling, and then water, sugar, green tea, yeast, salt, baking powder, margarine A method of producing barley steamed bread containing mushroom leaves prepared by kneading and first fermenting the mixture, adding sediment into the dough, and steam-boiling the second fermented barley steamed bread, barley steamed bread containing zucchini leaves, barley containing zucchini leaves A method for producing steamed bread, and barley steamed bread containing zucchini leaves.

Steamed bread is one of the snacks to be enjoyed in the winter season as well as in the winter season. In particular, a variety of local specialty steaming breads are sold.

The main ingredient of steamed bread was the residue of flour and bean paste, lack of nutrients, and it was not enough to meet various taste buds of modern people. Efforts to add various flavors and functional ingredients to steamed bread have been attempted. Korean Patent Registration No. 10-1063165 discloses a method for producing a dim sum steamed bread, which is a method for producing steamed steamed bread by forming a steamed bread into which a meat dumplings and a dim sum made of rice are put into a dough . These steamed buns provide a new texture and reflect the needs of consumers who are increasingly interested in eating foods that contain enough nutrients to replace the fresh texture and rice.

However, there is a growing demand for steamed bread which not only adds new flavors but also adds various ingredients that are good for the body. Therefore, there is a need to develop a method for manufacturing steamed breads containing not only flour but also various nutrients. Further, it is required to develop a method for producing steamed bread in which the steamed bread is not easily hardened.

Patent Document 1: Korean Patent No. 10-1063165 (Registered: 2011.09.01.)

The object of the present invention is to provide a method for preparing a barley steamed bread containing a stem leaf or zucchini leaf containing nutritional components reinforced with mottle leaves, zucchini leaves and barley as a main material, and a barley steamed bread containing mottled leaves or zucchini leaves.

It is an object of the present invention to provide a method for producing a barley steamed bread containing a mottled leaf or zucchini leaf with a chewy and soft texture by using barley, and a barley steamed bread containing mottled leaves or zucchini leaves.

In order to accomplish the above object, a method for producing a barley steamed bread containing a mushroom leaf according to an embodiment of the present invention comprises: a step of firstly pulverizing barley having been drenched with water after water is added, a first pulverized barley powder, A second step of pulverizing a mixture of barley flour mixed with a leaflet, a step of mixing the second pulverized barley flour mixture with wheat flour to form a third pulverization step, a third pulverized mixed powder, water, sugar, Mixing the baking powder and the margarine into a dough and a first fermenting step, a step of putting a sediment into a primary fermented dough and molding and then performing a secondary fermentation, and a step of fermenting a secondary fermented dough.

According to another embodiment of the present invention, there is provided a method for preparing a barley steamed bread, which comprises a barley flour mixed with a primary pulverized barley flour and a mottled leaf, The car can be crushed. The crushed shrimp can be prepared by first crushing the shrimp to the flour, adding the shrimp to the flour.

According to another embodiment of the present invention, there is provided a method for preparing a barley steamed bread containing a stem leaf, wherein the pulverized raw kelp is further added in a second step of pulverizing the barley flour mixture obtained by mixing the primary pulverized barley flour and the stem leaf Secondary pulverization is possible. The crushed raw kelp may be prepared by first crushing the raw kelp into wheat flour, and then crushing the raw kelp with wheat flour.

According to another embodiment of the present invention, there is provided a method for preparing a barley steamed bread containing a mushroom leaf, comprising the steps of: 2) pulverizing a mixture of a barley flour mixed with a primary pulverized barley flour and the pulverized flounder, , Mugwort, mulberry leaf, broad leaf, pine needles, and mushroom can be further added.

According to another embodiment of the present invention, 100 parts by weight of barley powder, wheat flour, saury, steamed green leaf, water, sugar, green tea, yeast, salt, baking powder, About 20 to about 25 parts by weight of water, about 25 to about 35 parts by weight of sugar, about 1 to about 2 parts by weight of green tea, about 2 to about 4 parts by weight of yeast, about 70 to about 130 parts by weight of wheat flour, about 35 to about 45 parts by weight of camphor, 2 to 2.5 parts by weight of salt, 2 to 4 parts by weight of baking powder and 8 to 12 parts by weight of margarine.

According to another embodiment of the present invention, the second fermentation step may be performed at a temperature of 25 ° C and a humidity of 60 to 70% for 40 to 50 minutes.

The barley steamed bread containing the mushroom leaves according to the embodiment of the present invention is prepared by using the method of manufacturing the barley steamed bread containing the mushroom leaves.

A method for preparing barley steamed bread containing zucchini leaves according to the present invention comprises the steps of: firstly pulverizing barley having been drenched with water after removing water, adding a first pulverized barley powder and a mixture of barley powder mixed with zucchini leaf to a second A third step of pulverizing the mixture of the second pulverized barley flour mixture and wheat flour, a step of mixing the third pulverized mixed powder, water, sugar, green tea, yeast, salt, baking powder, A step of fermenting tea, a step of putting sediment into the primary fermented dough and molding and then performing a secondary fermentation, and a step of fermenting a secondary fermented dough.

According to another aspect of the present invention, there is provided a method of manufacturing a barley steamed bread containing zucchini leaves, wherein the milled barley flour mixed with the barley flour mixed with the zucchini leaves is further subjected to the second milling step, can do. The crushed shrimp can be prepared by first crushing the shrimp to the flour, adding the shrimp to the flour.

According to another embodiment of the present invention, there is provided a method for preparing a barley steamed bread containing zucchini leaves, which comprises, in a second stage of pulverization of a barley flour mixture obtained by mixing primary pulverized barley flour and pulverized flounder and zucchini leaf, At least one of a lotus leaf, a wormwood, a mulberry leaf, a broad leaf, a pine needles, and a mushroom may be further added.

According to another embodiment of the present invention, wheat flour, wheat flour, shrimp, zucchini leaves, water, sugar, green tea, yeast, salt, baking powder and margarine are mixed with 100 parts by weight of wheat flour in a method of producing barley steamed bread containing zucchini Wherein the composition comprises 70 to 130 parts by weight of a safflower, 35 to 45 parts by weight of a pumpkin, 10 to 20 parts by weight of an amber, 20 to 25 parts by weight of water, 25 to 35 parts by weight of sugar, 1 to 2 parts by weight of green tea, To 2.5 parts by weight, baking powder 2 to 4 parts by weight, and margarine 8 to 12 parts by weight.

According to the embodiment of the present invention, the barley steamed bread containing zucchini leaves is prepared using a method of manufacturing barley steamed bread containing zucchini leaves.

The barley steamed bread prepared by the method of producing barley steamed bread containing the motil leaf or the zucchini leaf of the present invention, or barley steamed bread containing zucchini leaf, may further contain nutrients such as barley, mushroom leaf, zucchini leaf, have.

The barley steamed bread produced by the method of manufacturing barley steamed bread containing the motil leaf or the zucchini leaf of the present invention or the barley steamed bread containing the zucchini leaf may have a soft and chewy texture by using the barley flour.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a barley steamed bread containing a motil leaf according to an embodiment of the present invention. FIG.
2 is a flowchart of a method of manufacturing a barley steamed bread containing a mushroom leaf according to another embodiment of the present invention.
FIG. 3 is a flow chart of a method of manufacturing a barley steamed bread containing zucchini leaves according to an embodiment of the present invention.
FIG. 4 is a diagram showing a secondary fermentation state and a steamed state of a barley steamed bread containing a mottled leaf according to an embodiment of the present invention. FIG.
FIG. 5 is a diagram showing a secondary fermentation state and a steamed state of a barley steamed bread having a different content of barley powder.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a barley steamed bread containing a motil leaf according to an embodiment of the present invention. FIG.

As shown in FIG. 1, in order to produce a barley steamed bread containing a mushroom leaf according to an embodiment of the present invention, barley is first pulverized (S1100). Barley is divided into bark and barley depending on whether the seed is peeled or not, and there are various kinds of bark and bell barley. In this embodiment, naked barley is used, but it is not limited to this, and any kind of barley (borage), bamboo, or blueberry can be used.

Barley is called water because of its property of not absorbing water well. After the barley is cleanly washed, it is called for 5 to 6 hours at room temperature. Change the water three or four times in the middle of the call. The barley, which is called enough, is held in a bowl and the water is removed and crushed using a crusher. Due to the elasticity of the barley grain, it is not ground into fine particles and the particles are rough. The barley powder may be pulverized so that the particle size is 500 to 700 mu m.

The barley flour mixture, which is a mixture of the first pulverized barley flour and the mottle leaf, is secondly pulverized (S1200). The primary pulverized barley powder is large and coarse in size. Therefore, repeated pulverization is required. During the second grinding process, the stem leaves are mixed and ground together, and the barley powder and the stem leaves are mixed uniformly. Mushitil leaves can be boiled.

The boiled mushroom leaves are prepared by washing the raw mushroom leaves and boiling them in boiling water. Mossy leaves collect leaves in clean areas around May-June. The collected leaves are washed at high pressure twice or more to remove dust and pollutants. 5 to 10 parts by weight of salt is added to 100 parts by weight of washed raw moth leaf, and boiled in boiling water for 2 to 4 minutes. Preferably, 7.5 parts by weight of salt is added to 100 parts by weight of the raw mash leaf and boiled in boiling water for 3 minutes. By adding salt, the color of the mushroom leaves becomes clear and nutrient destruction can be reduced. The steamed leaves are hand-pressed to remove moisture or dehydrated by a dehydrator. Boiled dehydrated leaves can be used immediately or stored frozen below minus 18 ° C and thawed if necessary. In the present example, 150 g of salt is added to 2 kg of biological hair of the mother, boiled in boiling water for 3 minutes, cooled, dehydrated and used immediately. When 2Kg of raw mash leaves are boiled and dehydrated, about 1 to 1.2Kg of boiled mushy leaves are produced.

In this embodiment, the boiled leaves are used, but the raw leaves may be mixed and ground with the primary pulverized barley powder, or the stem leaf powder may be used.

Mushilipo makes the color of steamed bread vivid green, plays a role of natural pigment, and lengthens the storage period of steamed bread. In addition, nutrients such as fat, fiber, calcium, iron, and vitamin A and C, which are insufficient in the nutrients of barley flour and wheat flour, can be supplemented to enhance the immunity of the body and improve the digestive function. good.

The second pulverized barley flour mixture and flour are mixed to perform third pulverization (S1300). Secondly, grind wheat flour into a mixture of barley flour and barley flour mixed evenly. By the third milling, the wheat flour mixture and wheat flour are mixed uniformly. Barley flour is more friable than wheat flour, so it has a more soft texture and moisturizing than flour. In the present invention, by mixing wheat flour and barley flour, the dough of the steamed bread can be well formed, and the moisturizing and soft texture can be maintained for a long time.

The mixture is mixed with the third pulverized powder, water, sugar, green tea, yeast, salt, baking powder, and margarine to perform dough and primary fermentation (S1400). The mixture of the third milled powder, water, sugar, green tea, yeast, salt, baking powder and margarine is kneaded.

Green tea is added in powder form and added to the steamed bread. Green tea contains various minerals and chlorophyll. It activates gastrointestinal function and is effective in preventing digestion and constipation. In addition, dietary fiber is abundant, and is effective in preventing diabetes.

Yeast generates carbon dioxide during the fermentation process of the steamed bread dough, which softens and inflates the dough. Baking powder also causes the flour to swell to form a soft steamed bread. Baking powder inflates the steamed bread. In another embodiment, a food additive may be added in addition to the baking powder. Sodium soda is similar to baking powder, but it makes the shape of the steamed bread made by inflating the steamed bread to the side. Add the same amount of baking powder to add formula soda. The margarine makes the steamed beef suicide and softens the texture.

The ingredients are mixed and kneaded for 15 minutes. During the dough, gluten is formed by the flour and short-term fermentation, that is, primary fermentation. The first fermentation softens the dough.

The sediment is put into the first fermented dough, and the fermentation is performed after molding (S1500). The first fermented dough is peeled off at an appropriate size, and the dough is wrapped into the inside to form a shape. Balsam can be boiled or boiled red beans, and nuts or the like may be added in some cases. A suitable amount (about 10g) of the sediment is wrapped in the first fermented dough, and then it is made into steamed bread. The dough in the form of steamed bread is subjected to secondary fermentation for 40 to 50 minutes, preferably 45 minutes. The fermentation is suitably carried out at a temperature of 25 DEG C and a humidity of 60 to 70%. The second fermentation makes the dough softer and more swellable at the steaming stage.

The second fermented dough is steamed (S1600). The second fermented dough is steamed at 100 ~ 120 ℃ for 20 ~ 30 minutes. Steamed bread can be cooked using a hot pot or steamer, or steamed in large quantities. In the present embodiment, the steam is heated in a hot pot at 100 DEG C for 30 minutes. The prepared steamed bread can be eaten immediately or stored rapidly in a freezer at -20 ° C. In another embodiment, the produced steamed bread may be dried again and stored. The steamed bread may be circulated at room temperature or in a frozen state. If it is rapidly frozen and distributed, the taste and flavor of steamed bread can be maintained for a long time.

FIG. 2 is a flow chart of a method for manufacturing a barley steamed bread containing a stem leaf according to another embodiment of the present invention.

As shown in FIG. 2, in order to produce a barley steamed bread containing a mottled leaf according to an embodiment of the present invention, barley is first pulverized (S2200).

Next, the saengmimi is poured into flour (S2200). Stir in flour so that the flounder is crushed and allow the flour to soak on the surface of the flounder. The present invention enhances the nutritional content of seaweeds by adding saury to the steamed bread dough.

Seaweeds such as seaweed contains protein, carbohydrates, vitamins and minerals. It cleanses blood, inhibits active oxygen production, and is rich in dietary fiber, which is good for preventing constipation. Iron contained in seaweed prevents anemia and helps prevent various diseases such as hypertension and arteriosclerosis and various cancers.

Origin of seaweed flavor is amino acids such as glutamic acid, aspartic acid, alanine, glycine and the like. Seaweed lipids are unsaturated fatty acids, and most of the carbohydrates are excreted by cholesterol and excretory action of dietary fiber. The fucoidan of brown algae acts like an antithrombotic agent like heparin. Algae contain 10% protein on average, and alginic acid, fucoidan, which is a slippery ingredient contained in seaweed, seaweed, and kelp, suppresses cholesterol and fat absorption and excretes bile acid to lower blood cholesterol levels, Excretion of additives and so on. It also prevents the rapid rise of blood sugar by delaying the movement of food from the alginate to the small intestine.

In addition, seaweed contains a large amount of iodine as an inorganic component. Iodine is a source of thyroid hormones and prevents thyroid disorders. It also helps boost your metabolism. Chlorophyll contained in a large amount in the seaweed has anti-bad breath and anti-cancer effect. Seaweed has chlorophyll like vegetables and grows by photosynthesis, so nutritional components are similar to vegetables.

Seaweed is harvested in May-July, divided into hard seaweed, which is hard and thick, and thin, soft seaweed. Seaweed has blood pressure reduction, osteoporosis, thyroid disease, constipation, obesity, prevention of food poisoning, anti-cancer effect and also softens the hair. In addition, it is rich in calcium, making the bones strong.

Seaweed is greenish, glossy, resilient, thick and clean with brine. After washing, the seaweed should be soaked in clean water for 15 ~ 25 minutes to remove some salty taste. The seaweed is picked up or removed with a dehydrator. Seaweed is hard to grind with powder because of its surface. Therefore, cut into small size and prepare with flour buried. Specifically, the seaweed can be cut to a size of 2 ㅧ 2 cm or less and prepared.

In the present embodiment, seaweed is used, but the present invention is not limited thereto. In another embodiment, seaweed or sea mustard and sea tangle can be mixed and used. The kelp is collected in June and August. It contains the inhibition of absorption of harmful heavy metals, the excretion of cholesterol, the prevention of constipation and obesity, the protection of gastric mucosa, the prevention of osteoporosis, the promotion of bone growth and development, Kelp contains a large amount of potassium, potassium and alginic acid, sodium salt, to prevent the high blood pressure. Kelp is low in calorie, low in fat, rich in dietary fiber, not only prevents constipation, but also provides a feeling of satiety is effective in diet. In addition, potassium and laminin contained in the kelp is a component that lowers blood pressure and is good for prevention of hypertension. Alginic acid lowers cholesterol and prevents arteriosclerosis.

Alginic acid and fucoidan contained in seaweed and sea tangle are added as a slippery mucilage ingredient to steamed bread to improve stickiness and viscosity and serve as a thickening stabilizer.

The above-mentioned simmered rice flour mixed with wheat flour is firstly pulverized (S2300). Seaweeds or kelp are not well crushed by a grinder due to the greasy component of the surface. However, the seaweed left on the flour for a while is soaked in the mucilage distributed on the surface, so that the slipperiness is reduced and the crushing is better. In addition to flour, corn starch or potato starch may be used.

The barley flour mixture, which is a mixture of the first pulverized barley flour, the first pulverized flounder, and the mottle leaves, is secondly pulverized (S2400). The primary pulverized barley powder and saury are large and coarse in size. Therefore, repeated pulverization is required. The first crushed syrup is mixed with the first crushed barley powder, and the starch of barley is absorbed by the slime component of the syringe, so that the crushing becomes easier and the mixed flour is uniformly mixed. During the second grinding process, the mottled leaves are mixed and ground together, and the barley powder, saury, and mushy leaves are uniformly mixed. Mushitil leaves can be boiled. In this embodiment, the boiled leaves are used, but the raw leaves may be mixed with the primary pulverized barley powder and the primary pulverized boiled rice, or the plant leaf powder may be used.

The second milled barley flour mixture is mixed with wheat flour and subjected to third milling (S2500). Secondly, grind flour into a mixture of barley powder, barley flour, mushroom, and barley flour mixed evenly. By the third milling, the wheat flour mixture and wheat flour are mixed uniformly. Barley flour does not clump well when it is kneaded or when making steamed bread, and the prepared steamed bread may be broken over time. In the present invention, by mixing wheat flour and barley flour, the steamed bread is prevented from being broken, and the dough can be formed well. In addition, the mushroom component of the saengmimi can add strength to the dough and make it a chewy chewy dough.

The mixture of the third pulverized powder, water, sugar, green tea, yeast, salt, baking powder, and margarine is kneaded and primary fermented (S2600). The mixture of the third milled powder, water, sugar, green tea, yeast, salt, baking powder and margarine is kneaded.

Yeast generates carbon dioxide during the fermentation process of the steamed bread dough, which softens and inflates the dough. Baking powder also causes the flour to swell to form a soft steamed bread. Baking powder inflates the steamed bread. In another embodiment, a food additive may be added in addition to the baking powder. Sodium soda is similar to baking powder, but it makes the shape of the steamed bread made by inflating the steamed bread to the side. In addition, formula soda also plays a role in catching the smell of seaweed or kelp. Add the same amount of baking powder to add formula soda. The margarine makes the steamed beef suicide and softens the texture.

The composition ratio of each ingredient is 70-130 parts by weight of wheat flour, 35-45 parts by weight of flour, 10-20 parts by weight of mottle leaves, 20-25 parts by weight of water, 25-35 parts by weight of sugar, 2 to 4 parts by weight of yeast, 2 to 2.5 parts by weight of salt, 2 to 4 parts by weight of baking powder and 8 to 12 parts by weight of margarine, preferably 100 parts by weight of wheat flour 40 parts by weight of marine algae, 15 parts by weight of motile leaves, 23 parts by weight of water, 30 parts by weight of sugar, 2 parts by weight of green tea, 3 parts by weight of yeast, 2.2 parts by weight of salt, 3 parts by weight of baking powder and 10 parts by weight of margarine Mixed. In this example, dough was prepared by mixing 5 kg of barley, 5 kg of wheat flour, 2 kg of mushroom leaves, 1 kg of water, 1 kg of water, 1.5 kg of sugar, 100 g of green tea, 150 g of yeast, 110 g of salt, 150 g of baking powder and 500 g of margarine. In this embodiment, the amount of the flour mixed with the flour is the same, but the content of the barley can be increased in summer and the content of barley in the summer can be reduced. For example, in the summer, 70 to 90 parts by weight of wheat flour can be mixed with 100 parts by weight of barley flour. In winter, 110 to 130 parts by weight of wheat flour can be mixed with 100 parts by weight of barley flour. In summer, even if the content of barley is increased, it is possible to produce a chewy chewy bread. Barley is made of steamed bread, even after it has the nature of soft barley, it does not become hard to steamed easily. In the case of steamed bread made only from flour, wheat flour gets harder and harder over time, while barley fills moisture and does not dry out or become harder. Since the steamed bread of the present invention is produced not by making the steamed bread with flour but by mixing with the barley flour, the texture of the soft steamed bread can be maintained over time.

The sediment is put in the first fermented dough, and the fermentation is performed after molding (S2700). The first fermented dough is peeled off at an appropriate size, and the dough is wrapped into the inside to form a shape. Balsam can be boiled or boiled red beans, and nuts or the like may be added in some cases. A suitable amount (about 10g) of the sediment is wrapped in the first fermented dough, and then it is made into steamed bread. The dough in the form of steamed bread is subjected to secondary fermentation for 40 to 50 minutes, preferably 45 minutes. The fermentation is suitably carried out at a temperature of 25 DEG C and a humidity of 60 to 70%. The second fermentation makes the dough softer and more swellable at the steaming stage.

The second fermented dough is steamed (S2800). The second fermented dough is steamed at 100 ~ 120 ℃ for 20 ~ 30 minutes. Steamed bread can be cooked using a hot pot or steamer, or steamed in large quantities. In the present embodiment, the steam is heated in a hot pot at 100 DEG C for 30 minutes. The prepared steamed bread can be eaten immediately or stored rapidly in a freezer at -20 ° C. In another embodiment, the produced steamed bread may be dried again and stored. The steamed bread may be circulated at room temperature or in a frozen state. If it is rapidly frozen and distributed, the taste and flavor of steamed bread can be maintained for a long time.

Meanwhile, in the above-described embodiment, in the second pulverization step, there is no limitation to the addition of the vitamins and mushroom leaves, but at least one of green tea, lotus root, lotus root, mugwort, mulberry leaf, pine leaf, and mushroom may be further added.

Green tea prevents blood clot formation and lowers cholesterol and blood sugar. Catechin contained in green tea has antioxidant effect. In addition, it has antimicrobial action, and the preservation period of food is lengthened. Green tea can be used in general green tea powder, but it is not limited thereto, and boiled green tea leaves or green tea leaves may be used.

The lotus leaf can use the raw lotus leaf. Prepare the raw leaves by washing them thoroughly. The leaves of the lotus leaves are collected in the clean area around May. Yeonpyeong is not too young or too old leaves of the leaves of Yeonggyeong suitably without leaves, unhurt leaves are good, rather than growing in the swamps or nature is good. The collected lotus leaf is cleaned more than twice at high pressure, especially the backside, to remove dust and pollutants. The washed lotus leaf is put into a pulverizer together with the primary pulverized barley powder to perform secondary and tertiary pulverization.

When the lotus leaf is added to the rice dough, it has an effect of preventing the rice cake from hardening easily in addition to the improvement of the nutrition component and the unique flavor. In addition, the lotus leaf contains a large amount of fiber, which helps digestion and is a good diet food. The lotus leaf has a unique smell of lotus leaves and it is good for insomnia because it has the effect of stabilizing the mind. Leafy leaves have the function of clearing blood and relieving thirst, helping to relieve hangovers. Basic vitamins such as loemerin, luciferin, vitamin C and vitamin B12, amino acids such as aspartic acid, arginine and tyrosic acid, flavonoid components And it is known to be good for adult diseases such as diabetes. In addition, it has antioxidant effect, blood pressure lowering effect, prevention of dementia, and it is known that it has an effect on nourishing tonic and hemostatic action.

The lotus root is long and thick, and when cut, it selects the white and soft one. Lotus root is bitter tasted, so it is used for a long time in cold water. There is an ingredient called sticky mucin in lotus root. It gives stickiness during kneading to improve processability and soften steamed bread. Lotus root is groomed and then grinded. Lotus root is rich in vitamin C and dietary fiber, and is effective in preventing anemia and preventing hypertension.

Mugwort is a perennial plant of Asteraceae. It does not stretch its stem, it is good for young wormwood which came out from the shade, and young and soft leaf which grows in the early spring shade is excellent in incense and taste. Cut the base of the young mugwort with a knife and rinse it with salt water. Mugwort is also used as a medicinal herb, and it is said that the most effective ingredient is used as a medicinal product because it is dried and picked in May in the winter. The mugwort can be washed or washed with salt water, or it can be mixed with the primary pulverized barley powder. When mugwort is added to rice cakes, mugwort replenishes calcium which is insufficient for rice and becomes rice cakes richer in nutrients.

In addition, mugwort is effective in dieting because it helps the fat metabolism, it is effective to improve the constitution, it is good to drink cold person, and also shows effect on chronic gastrointestinal disease. Mugwort is used for abdominal pain, vomiting, and hemostasis, and is used for menstrual irregularities and uterine bleeding due to cold. One kind of mugwort, Artemisia mugwort, is more leafy than general mugwort and has excellent efficacy.

After harvesting young mugwort in early spring and storing it in the freezer, it can be used all year round. When storing the wormwood, it should be kept in a well-ventilated place with a little moisture remaining. As well as wormwood, dried mugwort may be used or dried powdered mugwort powder may be used.

Mulberry leaf is a leafy vegetable with a high protein content. Mulberry leaves contain 24 kinds of amino acids. They are rich in 'alanine' and 'asparaginic acid' components, and have many serine and tyrone compounds that help blood circulate in the brain and prevent cholesterol and senile dementia. In addition, mulberry leaves contain more than 50 kinds of minerals including calcium and iron, and it is rich in dietary fiber, so it is effective for relieving constipation and diet.

Mulberry leaves contain a component called Moran A, which has a diabetic effect, and nojirimycin and calichezin, which are known to release alpha glucosidase, which prevents diabetes and lowers blood sugar in people with diabetes. It has cholesterol lowering ingredient in mulberry leaves and it is effective for arteriosclerosis, hypertension, angina and myocardial infarction, and the rutin ingredient strengthens the blood vessels, especially the cerebral blood vessels. In addition, mulberry leaves have the effect of discharging heavy metals such as cadmium, copper, and zinc out of the body.

When the mulberry leaves grow up to 15cm in the middle of May, prepare the young leaves. Fresh leaves can be used as is, or poached mulberry leaves, powdered mulberry leaves can be used. When storing the mulberry leaves, open the leaves and refrigerate.

It has vitamin C and a variety of minerals such as sodium, magnesium, potassium, calcium and iron, and has a gentle aroma.

Pine needles are rich in chlorophyll, vitamins A and C, and are warm. Pine needles are rich in acetylcholine to activate the brain function, which helps prevent and treat stroke. It also has antioxidant properties, and is rich in glycokinin and iron to improve diabetes, lower cholesterol, and prevent arteriosclerosis. Pine needle powder is used.

Grape leaves are shiny and use green leafy leaves. It is also possible to use a mash powder. Grapefruit is a low calorie, low fat food effective for dieting and rich in dietary fiber. In addition, mashii has a high protein content, rich in calcium and iron content, and is effective in mineral supplementation and prevention and treatment of osteoporosis. In addition, there is a large amount of iron and folic acid in the moth, so it is good for anemia. It is rich in vitamins and is effective for skin beauty.

On the other hand, each of the additive materials such as green tea, lotus leaf and the like added thereto can be used as raw material or heated. Or may be used in powder form. Green tea, lotus leaf, mugwort, mulberry leaf, etc. can be used regardless of the season. In this case, the content of 1/10 of the boiling is used.

The sub-materials may be added in the second milling step and mixed uniformly with the main material. When raw materials are used, 2 kg may be added when one raw material is added to 100 weight parts of barley powder. When two or more kinds of the sub ingredient are added, if too much ingredient is added, the batter does not work well and the flavor of the prepared steam can be impaired, so that even if two or more ingredients are added, the total amount should not exceed 2 kg. When each material is added as a powder, 200 g may be added when one raw material is added to 100 parts by weight of the barley powder. When two or more types of additive materials are added, the total amount of two or more additive materials should not exceed 200 g.

FIG. 3 is a flow chart of a method of manufacturing a barley steamed bread containing zucchini leaves according to an embodiment of the present invention.

As shown in FIG. 3, in order to produce a barley steamed bread containing zucchini leaf according to an embodiment of the present invention, barley is first pulverized (S3100).

The barley flour mixture, which is a mixture of the first pulverized barley flour and the zucchini leaf, is secondly pulverized (S3200). The primary pulverized barley powder is large and coarse in size. Therefore, repeated pulverization is required. In the second milling process, the pumpkin leaves are mixed and ground together, and the barley powder and the pumpkin leaves are uniformly mixed. Steamed pumpkin leaves can be used for pumpkin leaves.

Steamed zucchini leaves are washed with fresh zucchini leaves, peeled off the thin surface, steamed in a steamer or rice cooker to prepare steam. It can be slightly steamed with boiling water. It mainly uses the young leaf of amber, and it is characterized by broad leaf and hairy.

Steep or poached zucchini leaves can be used immediately or stored frozen below minus 18 ° C and thawed if necessary. Although steamed zucchini leaves are used in this embodiment, washed zucchini leaves may be mixed and pulverized with primary pulverized barley powder, or zucchini leaf powder may be used.

It is rich in fibrin and vitamins, has a low calorie content, eliminates oxidizing substances in the body, and has an anti-cancer effect.

The second milled barley flour mixture is mixed with wheat flour and subjected to third milling (S3300). Secondly, grind the flour mixture into a mixture of barley flour and barley flour mixed evenly with the pumpkin. By the third milling, the wheat flour mixture and wheat flour are mixed uniformly. Barley flour is more friable than wheat flour, so it has a more soft texture and moisturizing than flour. In the present invention, by mixing wheat flour and barley flour, the dough of the steamed bread can be well formed, and the moisturizing and soft texture can be maintained for a long time.

The mixture of the third pulverized powder, water, sugar, green tea, yeast, salt, baking powder, and margarine is kneaded and primary fermented (S3400). The mixture of the third milled powder, water, sugar, green tea, yeast, salt, baking powder and margarine is kneaded.

The sediment is put into the primary fermented dough, and the secondary fermentation is performed after molding (S3500). The first fermented dough is peeled off at an appropriate size, and the dough is wrapped into the inside to form a shape. Balsam can be boiled or boiled red beans, and nuts or the like may be added in some cases. A suitable amount (about 10g) of the sediment is wrapped in the first fermented dough, and then it is made into steamed bread. The dough in the form of steamed bread is subjected to secondary fermentation for 40 to 50 minutes, preferably 45 minutes. The fermentation is suitably carried out at a temperature of 25 DEG C and a humidity of 60 to 70%. The second fermentation makes the dough softer and more swellable at the steaming stage.

The second fermented dough is steamed (S3600). The second fermented dough is steamed at 100 ~ 120 ℃ for 20 ~ 30 minutes. Steamed bread can be cooked using a hot pot or steamer, or steamed in large quantities.

In the present embodiment, steamed bread was prepared by adding only zucchini leaves, but the present invention is not limited thereto, and various kinds of supplementary materials can be added. In addition to zucchini leaves, it is possible to add a mixture of fresh seaweed, raw seaweed, salted seaweed and raw seaweed.

To add fresh seaweed or raw kelp, combine the seaweed or raw kelp into flour. Cut into small pieces so as to crush the shrimp or raw kelp, and then put on the flour to allow the flour to wet the surface of the shrimp or raw kelp for a while. The present invention enhances the nutritional content of seaweeds by adding saury or green sea tangle to the steamed bread dough.

The kelp is collected in June and August. It contains the inhibition of absorption of harmful heavy metals, the excretion of cholesterol, the prevention of constipation and obesity, the protection of gastric mucosa, the prevention of osteoporosis, the promotion of bone growth and development, Kelp contains a large amount of potassium, potassium and alginic acid, sodium salt, to prevent the high blood pressure. Kelp is low in calorie, low in fat, rich in dietary fiber, not only prevents constipation, but also provides a feeling of satiety is effective in diet. In addition, potassium and laminin contained in the kelp is a component that lowers blood pressure and is good for prevention of hypertension. Alginic acid lowers cholesterol and prevents arteriosclerosis.

In the case of the addition of the marine starch, 70 to 130 parts by weight of wheat flour, 35 to 45 parts by weight of wheat flour, 50 to 45 parts by weight of wheat flour, 100 parts by weight of barley flour, wheat flour, syringe, zucchini leaf, water, sugar, green tea, yeast, salt, baking powder, 10 to 20 parts by weight of water, 20 to 25 parts by weight of water, 25 to 35 parts by weight of sugar, 1 to 2 parts by weight of green tea, 2 to 4 parts by weight of yeast, 2 to 2.5 parts by weight of salt, 2 to 4 parts by weight of baking powder 100 parts by weight of wheat flour, 40 parts by weight of saury, 15 parts by weight of zucchini, 23 parts by weight of water, 30 parts by weight of sugar, and 2 parts by weight of green tea 2 3 parts by weight of yeast, 2.2 parts by weight of salt, 3 parts by weight of baking powder and 10 parts by weight of margarine. In this example, dough was prepared by mixing 5 kg of barley, 5 kg of wheat flour, 2 kg of zoami, 1 kg of zucchini, 1 kg of water, 1.5 kg of sugar, 100 g of green tea, 150 g of yeast, 110 g of salt, 150 g of baking powder and 500 g of margarine. In this embodiment, the amount of the flour mixed with the flour is the same, but the content of the barley can be increased in summer and the content of barley in the summer can be reduced. For example, in the summer, 70 to 90 parts by weight of wheat flour can be mixed with 100 parts by weight of barley flour. In winter, 110 to 130 parts by weight of wheat flour can be mixed with 100 parts by weight of barley flour. In summer, even if the content of barley is increased, it is possible to produce a chewy chewy bread. Barley is made of steamed bread, even after it has the nature of soft barley, it does not become hard to steamed easily. In the case of steamed bread made only from flour, wheat flour gets harder and harder over time, while barley fills moisture and does not dry out or become harder. Since the steamed bread of the present invention is produced not by making the steamed bread with flour but by mixing with the barley flour, the texture of the soft steamed bread can be maintained over time.

On the other hand, at least one of mossy leaves, green tea, lotus leaf, lotus root, mugwort, mulberry leaf, large leaf, pine leaf,

Each of the supplementary materials such as motsipoil, green tea, and lotus leaf added can be used as raw or heated. Or may be used in powder form. It is convenient in that it can be used regardless of the season when powdery mushroom, green tea, long leaf, wormwood, mulberry leaf, etc. are powdered. In this case, the content of 1/10 of the boiling is used.

FIG. 4 is a view showing a second fermentation state and a steamed state of a barley steamed bread containing a mottled leaf according to an embodiment of the present invention, FIG. 5 is a view showing a state of a second fermentation state and a steamed state of a barley steamed bread, Fig.

4 (a) to 4 (c) are steamed bread according to an embodiment of the present invention. The steamed bread according to the embodiment of the present invention comprises 5 kg of barley, 5 kg of wheat flour, 2 kg of sambimi, 1 kg of motsip, 1 kg of water, 1.5 kg of sugar, , Salt (110 g), baking powder (150 g) and margarine (500 g) were mixed to prepare a batter to perform primary and secondary fermentation, and steamed to produce steamed bread.

The steamed bread shown in Figs. 5 (a) to 5 (c) was a steamed bread having an increased content of barley without addition of seaweed, and contained 8 kg of barley, 2 kg of wheat flour, 2 kg of mottle leaves, 1 kg of water, 1.5 kg of sugar, , Salt (110 g), baking powder (150 g) and margarine (500 g) were mixed to prepare a batter to perform primary and secondary fermentation, and steamed to produce steamed bread.

As shown in FIG. 4 (a), it can be seen that the steamed bread according to the embodiment of the present invention moisturizes and smoothes the dough in the second fermented state. 4 (b) and 4 (c)), it can be seen that the color of the surface is uniform, smooth, and there is no part to be broken. However, when the content of barley is increased, it can be confirmed that the surface is rugged and has many cracks in the fermented state (Fig. 5 (a)). 5 (b) and 5 (c)), it can be seen that the color of the surface is not uniform and the surface is cracked and the sediment is broken. In addition, it can be seen that the steamed bread is not fully inflated. That is, because of the poor doughability of barley, the content of barley is increased, and if the seaweed is not added to the dough to provide a viscosity, the dough will not be good, the prepared steamed bread will not swell properly, I was able to confirm that it was also bad.

Next, to investigate the elasticity, flavor, texture, taste, and overall preference of the barley steamed bread containing the mushroom leaves according to the present invention, the steamed bread prepared by a general method, the barley steamed bread containing the mushroom leaf according to the present invention, The sensory test of five kinds of steamed breads prepared by varying the contents was carried out.

Example 1

Example 1 was prepared by adding 1 kg of wheat flour, 320 g of water, 10 g of salt, 20 g of sugar, 15 g of yeast and 15 g of baking powder to a steamed bread prepared by a general method.

Example 2

Example 2 is a barley steamed bread containing the mushroom leaves according to the present invention, which contains 500 g of barley, 500 g of wheat flour, 200 g of sambimi, 100 g of motil leaf, 100 g of water, 150 g of sugar, 10 g of green tea, 15 g of yeast, 11 g of salt, 15 g of baking powder, .

Example 3

Example 3 was prepared by adding 700 g of barley, 300 g of wheat flour, 200 g of salmon flour, 100 g of motil-leaf, 100 g of water, 150 g of sugar, 10 g of green tea, 15 g of yeast, 11 g of salt, 15 g of baking powder and 50 g of margarine.

Example 4

In Example 4, barley steamed bread was prepared by adding 1 kg of barley, 200 g of sambimi, 100 g of motil-leaf, 100 g of water, 150 g of sugar, 10 g of green tea, 15 g of yeast, 11 g of salt, 15 g of baking powder and 50 g of margarine.

Example 5

In Example 5, barley steamed bread was prepared by adding 500 g of barley, 500 g of wheat flour, 100 g of mottle leaves, 100 g of water, 150 g of sugar, 10 g of green tea, 15 g of yeast, 11 g of salt, 15 g of baking powder and 50 g of margarine.

In the sensory test, the steamed breads prepared by the methods described in Examples 1 to 5 were randomly arranged and subjected to a blind test. The sensory test personnel consisted of 20 students, 10 ~ 40 students and workers. Sensory tests were performed between 1 and 5 points for each evaluation item. It means that the taste is weaker or worse when it goes to 1 point, and it means that the taste is stronger or better when it goes to 5 points. The sensory test results are shown in Tables 1 to 3.

Shout Flavor Texture flavor Overall preference Example 1 3.5 3.35 3.7 3.75 3.65 Example 2 3.6 3.65 3.95 4 3.95 Example 3 3.2 3.45 3.5 3.6 3.6 Example 4 2.25 3.05 2.9 3.15 3.15 Example 5 3 3.4 3.4 3.5 3.6

As shown in Tables 1 to 4, in the evaluation of elasticity, Example 2 was evaluated as the best (average value: 3.6), and Example 1 was evaluated as the second most favorable (average value: 3.5). For the elasticity, Example 4 was evaluated as the worst (average value: 2.25). When the steamed bread was prepared with only barley without flour, it was found that the elasticity of the steamed bread was not sufficient even when the wheat flour was added.

In the evaluation of the flavor, the score of Example 2 was the highest (mean value 3.65), but slight difference was observed except for Example 4 (mean value 3.05) which had the lowest score.

In the evaluation of texture, Example 2 was evaluated as the best (average value 3.95), and Example 4 was rated lowest (average 2.9). In the case of Example 4, the steamed bread was produced only with barley, and the elasticity was insufficient, and the evaluation of the texture was also poor.

In the evaluation of taste, Example 2 was the highest (average value 4) and Example 1 was slightly higher (average 3.7). In Example 4, the taste was evaluated as the worst (average value: 3.15).

For the overall preference, Example 2 had the best evaluation with an average value of 3.95 and Example 4 had an average value of 3.15 with the lowest preference.

As a result, it was found that the barley steamed bread containing the stem leaf according to the embodiment of the present invention was evaluated as having the best preference in the barley steamed bread. Even though the steamed bread prepared by the general method was not low in the index including the preference, it was evaluated that the preference of the barley steamed bread containing the mushroom leaf according to the embodiment of the present invention was slightly higher. However, from the nutritional point of view, the steamed bread according to the present invention is considered to be excellent.

[Example]

The method for producing the barley steamed bread containing the mushroom as described above will be described in more detail with reference to specific examples.

In order to prepare barley steamed bread containing mushroom leaves, 5 kg of barley is first cleaned and then called water, and then water is removed and firstly pulverized. Simmer 2kg of wheat flour and let stand for a while, then crush first.

The first milled barley flour, the first milled salmon flour, and the boiled flour mill 1kg are mixed and then ground. The second milled barley flour mixture and 5 kg of wheat flour were mixed together and ground to a third mill. The mixture was mixed with 1 kg of water, 1.5 kg of sugar, 100 g of green tea, 150 g of yeast, 110 g of salt, 150 g of baking powder and 500 g of margarine. The mixture is kneaded for 15 minutes and then subjected to primary fermentation, followed by sedimentation in the dough, followed by 45 minutes of secondary fermentation at a temperature of 25 ° C and a humidity of 60 to 70%. The second fermented dough is steamed in a hot pot at 100 ° C for 30 minutes to produce steamed bread.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims

A step of firstly pulverizing the barley after being called water and removing the water;
Allowing to stand in water for 15 to 25 minutes, and then tossing the dehydrated rice flour into wheat flour;
A step of firstly crushing the marinated rice flour added to the flour;
A second step of pulverizing a mixture of the barley flour mixed with the primary pulverized barley flour, the primary pulverized flounder and the stem leaf;
Mixing the second milled barley flour mixture with wheat flour to form a third milling step;
Mixing the third pulverized mixed powder, water, sugar, green tea, yeast, salt, baking powder and margarine, and kneading and primary fermenting;
Adding a sediment into the primary fermented dough and forming and then performing secondary fermentation; And
Pouring the secondary fermented dough; Wherein the barley steamed bread is a barley steamed bread.

delete

The method according to claim 1,
In the step of secondly pulverizing the mixture of the barley flour mixed with the primary pulverized barley flour, the primary pulverized flounder, and the stem leaf, the pulverized raw tide is further added and the pulverized secondary pulverized,
The ground raw kelp,
Stirring raw kelp into flour; And
Firstly crushing the green seaweed mixed with the flour; Wherein the barley steamed bread is prepared by a method comprising the steps of:

The method according to claim 1,
In the step of secondly pulverizing the barley flour mixture obtained by mixing the primary pulverized barley flour, the primary pulverized flounder and the mottle leaves,
Wherein the green tea, the lotus root, the lotus root, the wormwood, the mulberry leaf, the gypsum, the pine needles, and the mushroom are further added.

The method according to claim 1,
Wherein 70 to 130 parts by weight of wheat flour, 35 to 45 parts by weight of flour, 35 to 45 parts by weight of flour, 10 to 100 parts by weight of barley flour, 10 to 100 parts by weight of wheat flour, flour, 20 to 25 parts by weight of water, 25 to 35 parts by weight of sugar, 1 to 2 parts by weight of green tea, 2 to 4 parts by weight of yeast, 2 to 2.5 parts by weight of salt, 2 to 4 parts by weight of baking powder, To 12 parts by weight, based on the total weight of the barley steamed bread.

The method according to claim 1,
Wherein the secondary fermentation step comprises:
Wherein the temperature is 25 DEG C and the humidity is 60 to 70% for 40 to 50 minutes.

A barley steamed bread containing a mussel leaf produced by the method according to any one of claims 1, 3, 4, 5, and 6.

A step of firstly pulverizing the barley after being called water and removing the water;
Allowing to stand in water for 15 to 25 minutes, and then tossing the dehydrated rice flour into wheat flour;
A step of firstly crushing the marinated rice flour added to the flour;
A second step of pulverizing a mixture of the barley flour mixed with the primary pulverized barley flour, the primary pulverized flounder and the zucchini leaf;
Mixing the second milled barley flour mixture with wheat flour to form a third milling step;
Mixing and kneading the above-mentioned mixed powder, water, sugar, green tea, yeast, salt, baking powder and margarine;
A step of putting a sediment into the dough firstly fermented, molding and then performing a secondary fermentation; And
Pouring the secondary fermented dough; Wherein the method comprises the steps of:

delete

9. The method of claim 8,
In the second step of pulverizing the first pulverized barley flour, the first pulverized flounder and the barley flour mixture blended with the pumpkin leaves,
A method for producing barley steamed bun containing zucchini leaf, characterized in that at least one of mushroom, green tea, lotus root, lotus root, wormwood, mulberry leaf,

9. The method of claim 8,
The present invention relates to a wheat flour containing 70 to 130 parts by weight of wheat flour, 35 to 45 parts by weight of flour, 35 to 45 parts by weight of wheat flour, 10 to 20 parts by weight of zucchini leaf, 100 parts by weight of wheat flour, flour, 1 to 2 parts by weight of starch, 2 to 4 parts by weight of yeast, 2 to 2.5 parts by weight of salt, 2 to 4 parts by weight of baking powder, 8 to 12 parts by weight of margarine, By weight based on the total weight of the composition.

A barley steamed bread containing zucchini leaves produced by the method according to any one of claims 8, 10 and 11.