KR101859815B1 - A method of producing steamed bread crumb and bread crumb produced by the same - Google Patents

Abstract

The present invention relates to a bread-growing bread crumb and a method for producing the bread crumb, and more particularly, to a bread crumb produced from bread crumbs by molding in the form of bread at the time of manufacture and then boiled in a powder form, Unlike bread crumbs, it has a soft texture and a pure white bread crumb that does not brownish. It can provide bread crumbs with excellent taste and aesthetics.

Description

Technical Field [0001] The present invention relates to a bread crumb produced from bread crumbs, and more particularly to a bread crumb produced from bread crumbs,

More particularly, the present invention relates to a bread crumb and a method for producing the bread crumb, and more particularly, to a bread crumb prepared by crushing bread crumbs in the form of bread, Unlike soft texture and unbleached white bread crumbs, bread crumbs with excellent taste and aesthetics can be provided.

Bread flour has been produced by kneading a mixture containing flour and the like, shaping it into bread, baking it in an oven, or steaming it in an oven and pulverizing it into a powder form.

However, conventional bread crumbs are baked in the oven or crushed after being steamed, and the appearance is brown, and the texture is rough, which is not suitable for the elderly or children.

In addition, since all bread crumbs are baked in an oven or in an electric furnace, the bread crumbs are fried or fried when the fried food or the bread dough is applied to bread crumbs, which makes bread crumbs harder or worse, .

It is an object of the present invention to provide a method for producing a bread-growing bread crumb which can provide both wet bread crumbs and dry bread crumbs with a smooth texture and an excellent whiteness with a pure white color.

It is still another object of the present invention to provide a steamed bread crumb which can be used in various cooking processes with a soft texture and a pure white color.

In order to accomplish the object of the present invention, the present invention provides a method for producing bread crumbs, comprising: a first step of preparing bread crumbs by weighing and mixing crumb material;

A second step of fermenting the mixed dough;

A third step of steaming the fermented dough;

A fourth step of cooling the cooked bread; And

And a fifth step of grinding the cooled bread. The present invention also provides a method for producing a rapeseed bread crumb.

For another object of the present invention, there is provided a bread-making bread made by the process for producing a bread-growing bread crumb according to the present invention.

According to the manufacturing method of the present invention, it is possible to provide a smoother texture than conventional bread crumbs, and to provide all dry and wet bread crumbs, and thus can be used in various dishes other than fried dishes and roasted dishes in which conventional bread crumbs were used.

In addition, by using the steaming method, which is not a conventional baking method, the browning of the husks does not occur as in the baking process, so that a pure white bread crumb which has no brown powder mixing can be obtained.

In addition, when a material such as black rice or wheat flour is used, the original color of the material can be displayed without changing the color due to the baking method.

In addition, the bread crumb produced according to the present invention has an acicular shape and a coarse shape as compared with conventional bread crumbs, and allows a senior citizen or patients to enjoy cooking using bread crumbs in a round shape with a soft texture.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing bread crumbs (FIG. 1 (a)) prepared according to the conventional method and bread crumbs (FIG. 1 (b)) prepared according to the method of the present invention.

Hereinafter, the present invention will be described in more detail. However, this is to make the present invention more easily understandable, and does not limit the scope of the present invention.

A method for producing a bread-growing bread crumb according to the present invention comprises the steps of: 1) preparing bread crumbs by weighing and mixing crumb raw materials; A second step of fermenting the mixed dough; A third step of steaming the fermented dough; A fourth step of cooling the cooked bread; And a fifth step of pulverizing the cooled bread.

Crude flour raw materials include grain flour such as wheat flour or rice flour; An fermentation agent such as yeast and / or baking powder; Tablets; Carbohydrate; And water, and may further include a baking improver, an emulsifying agent, an oil, starch, and the like as needed. It may also further include such functional additives if additional functions are required, such as maintenance of health of the elderly, treatment of patient illnesses, growth aids for young children, and the like.

According to one embodiment of the present invention, the bread crumb raw material comprises 0.5 to 3 parts by weight of purified salt, 1 to 5 parts by weight of glutamate, 1 to 5 parts by weight of yeast, 30 to 70 parts by weight of water, Parts by weight.

According to one embodiment, the wheat flour can be used in all kinds of wheat flour, such as strong, gravity,

According to one embodiment of the present invention, cereal flour may be flour, rice flour, or a mixed flour thereof, but other cereal flour may be used. If other grain flour is used, starch or gluten may be added for baking. Rice flour can be used which is ground to about 5/1000 탆. This is a preferred particle size for fermentation and steaming processes.

According to one embodiment of the present invention, the saccharides include, for example, monosaccharides such as glucose and fructose, oligosaccharides such as sucrose, maltose, lactose and stachyose, polysaccharides such as syrup and starch sugar And one or two or more of them can be used.

According to one embodiment of the present invention, the baking improver is an adjuvant that contributes to controlling the hardness of the baking water and forming the structural strength of the finished product.

According to one embodiment of the present invention, the starch may be potato starch, sweet potato starch, wheat starch, corn starch, waxy corn starch, α-modified starch or modified starch thereof, and one or more of them may be used Among them, water-soluble α-modified starch is particularly preferable.

The blending ratio of the raw materials of bread crumbs can be adjusted by appropriately adjusting the water content according to the physical properties of the dough. However, when the content of water is less than the above range, the dough is hard and the soft texture can not be sufficiently obtained when the bread crumb is manufactured. If the water content is more than the above range, it is difficult to grind freely in a desired size when crumbling with bread crumb, It is difficult to achieve the effect of the bread crumb.

In the first step, bread crumb raw materials are weighed at a predetermined mixing ratio to prepare dough, which can be blended using a blender such as a horizontal mixer.

In the first step, low-speed mixing is performed at a speed of 30 to 60 rpm for 1 to 5 minutes to mix the raw materials, followed by high-speed mixing at a speed of 70 to 90 rpm or more for 5 to 20 minutes. At this time, the low-speed mixing step is a step of mixing the materials, the high-speed mixing step is the gluten forming step, and the internal temperature of the dough after the kneading is finished is 15 to 25 ° C.

And after the first step, dividing the dough. At this time, it is preferable to use a divider in which dough (raw paper) passes through the screw. That is, rather than simply dividing the dough, using a tool such as a Leon gauge, the dough can be divided as it passes through the screw, which can change the inner surface and texture of the bread. According to an embodiment of the present invention, the dough may be divided into 20 to 80 g portions.

The second step is a fermentation step in which the dough obtained in the first step is fermented at a temperature of 30 to 42 DEG C, a humidity of 40 to 66%, and a time of 40 to 70 minutes. Conventionally, in the bread crumb manufacturing method, wet fermentation is performed when bread is produced as a step of baking after baking. However, the dry fermentation of the present invention has the effect of varying the inner surface and texture of the bread due to the difference in the fermentation method.

The third step is a step of boiling the fermented dough at a temperature of 95 to 110 ° C for 10 to 20 minutes. Conventionally, the method of the present invention is carried out by baking bread or baking (baking) the bread in an oven. In the present invention, bread crumbs are produced by mashing dough in a steamer to maintain a smooth texture and color. For example, in the case of wheat flour or rice flour, browning does not occur in the baking process, so that white bread crumbs can be provided.

According to one embodiment, the internal temperature of the bread prepared in the third step may be 80 ° C or higher. However, since it is manufactured by steaming, it does not exceed the maximum temperature of steaming, so that there is no problem that it is overcooked as in the conventional technology.

The fourth step is a step of cooling the bread for 100 to 200 minutes until the temperature of the bread becomes 25 DEG C or less, and it can be cooled at room temperature or in a cold room.

In the fifth step, the cooled bread is pulverized in a pulverizer. The pulverization can be carried out with a standard of 0.5 mesh to 20 mesh. The mesh is indicated by the number of meshes included in a square of 1 inch (25.4 mm) on one side. At this time, it is possible to grind crumbs by controlling the size of crumbs. Wet bread crumbs (raw bread crumbs) can be crushed to a scale of 0.5 to 5mesh, or dry bread crumbs can be crushed to a scale of 1 to 20mesh. Wet bread crumbs can be used mainly for pork cutlet, deep-fried shrimp, etc. Dry bread crumbs can be mainly used for croquette, pork cutlet, etc.

After the fifth step, the bread crumbs according to the present invention may further include a step of aging the bread crumbs at a temperature of 20 ° C or less for 1 to 3 hours. By the aging step, bread crumbs prepared according to the present invention provide optimal quality, including adequate moisture content

According to one embodiment of the present invention, a bread crumb produced in a steaming method is provided.

The bread crumbs according to the present invention provide bread crumbs having a moisture content of 5 to 45%, the wet bread crumbs having a moisture content of 35 to 45% and the dry bread crumbs having a moisture content of 5 to 15%.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited by these Examples.

Example  One

After weighing 100 g of flour, 1.2 g of refined salt, 2 g of white sugar, 0.3 g of an emulsifier (MT-21 / Ei Yan Chemical), 0.3 g of baking powder, 2 g of yeast, 2 g of soybean oil and 50 g of water, Mixed with a mixer. The mixture was mixed at a low speed of 50 rpm for 3 minutes and then mixed at a high speed of 85 rpm for 12 minutes to prepare a dough. After the dough was finished, the internal temperature of the dough was 22 ± 2 ° C.

The dough was divided into 50 g portions in a round shape.

The divided dough was transferred to a fermentation chamber and fermented at 38 +/- 2 DEG C and 55 +/- 5% humidity for 50 minutes.

The fermented dough was placed in a boiling machine at a temperature of 100 ± 3 ° C for 13 minutes. At this time, the internal temperature of the bread was raised to 90 ° C.

The baked bread was transferred to a cooling chamber at room temperature and cooled for 120 to 150 minutes until the internal temperature of the bread was less than 25 ° C.

The cooled bread was prepared by using a crusher of bread crumbs (manufacturer: Yongsong Machinery) using a 1.5 mesh sieve.

Example  2

The bread crumbs were prepared in the same manner as in Example 1 except that they were crushed to a predetermined size using a sieve of 5mesh and then passed through a hot air drier at 120-180 ° C to prepare dry bread crumbs.

Comparative Example  One

The bread crumbs were prepared in the same manner as described in Example 1 except that the bread crumbs were baked in an oven at 200 ° C.

Comparative Example  2

Koala wet bread crumbs (Seoul Food Industry Co., Ltd.) were used.

Experimental Example  1: Appearance check

Fig. 1 shows photographs of bread crumbs prepared according to Example 1 (Fig. 1B) and bread crumbs prepared according to Comparative Example 1 (Fig. 1A). As can be seen from FIG. 1, the bread crumbs according to the present invention appear to be pure white, whereas the bread crumbs prepared according to the prior art are brownish, and the original color of the material could not be obtained.

Experimental Example  2: Sensory experiment

The bread crumbs according to the examples and comparative examples were subjected to sensory evaluation.

The sensory evaluation was performed by randomly sampling 5 to 10 years old men and women, 70 to 80 years old men and women, and 20 to 50 year old patients, respectively, with a score of 9 points for flavor, taste, color, and mouth feel (9 = best; 8 = very good; 7 = moderately good; 6 = slightly good; 5 = not good or not too bad; 4 = slightly disliked; ), And the average score was calculated by summing the scores of the final responses.

The results of the sensory test are shown in Table 1 below. The subjects of the sensory test evaluated that the texture of the bread crumb of the present invention was smooth and had good rounding and good flavor and color.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 flavor 9.0 8.8 6.6 6.5 incense 9.2 8.3 7.0 7.5 color 9.3 8.8 6.7 6.5 Soft texture 9.3 8.2 4.6 4.5 Overall likelihood 9.1 8.5 6.2 6.2

Claims (14)

A first step of weighing the bread crumb raw materials and mixing them to produce bread crumb dough;
A second step of fermenting the mixed dough;
A third step of steaming the fermented dough;
A fourth step of cooling the cooked bread; And
And a fifth step of pulverizing the cooled bread,
The second step is performed at a temperature of 30 to 42 DEG C, a humidity of 40 to 66%, and a time of 40 to 70 minutes,
Wherein the third step is carried out at a temperature of 95 to 110 DEG C for 10 to 20 minutes. The method according to claim 1,
The bread crumb raw material is mixed with 100 parts by weight of wheat flour or rice flour,
0.5 to 3 parts by weight of a refined salt,
1 to 5 parts by weight of saccharide,
East 1 to 5 parts by weight
And 30 to 70 parts by weight of water. The method according to claim 1,
Wherein the first step comprises a low speed mixing step of 30 to 60 rpm and a high speed mixing step of 70 to 90 rpm. The method of claim 3,
Wherein the inner temperature of the dough is 18 to 25 DEG C after the dough is completed in the first step. The method according to claim 1,
Further comprising, after said first step, dividing said dough,
Wherein the dividing step divides the dough by passing through a screw in a divider equipped with a screw. delete delete The method according to claim 1,
Wherein the internal temperature of the bread prepared in the third step is 80 DEG C or higher. The method according to claim 1,
Wherein the fourth step is to cool the bread for 100 to 200 minutes until the temperature of the bread becomes 25 DEG C or less. The method according to claim 1,
Wherein the fifth step is milled to a size of 0.5 to 20 mesh. 11. The method of claim 10,
Wherein the bread crumb is a wet bread crumb or a dry bread crumb. 12. The method of claim 11,
Wherein the wet bread crumb is ground to 0.5 to 5mesh. 12. The method of claim 11,
Wherein the dry bread crumb is ground to 1 to 20mesh. A wheat flour of the formula prepared according to any one of claims 1 to 5 and 8 to 13.

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