KR102015554B1 - Manufacturing method for natural fermented seeds and manufacturing method for dry rice bread using the same - Google Patents

Abstract

The present invention relates to a method for producing a natural fermented species and a method for producing a dry rice bread using the same, the present invention is fermented while melting by putting 1 ~ 4g of vitamin C and 10 ~ 20g of dry yeast in 150 ~ 300g of water before kneading the rice bread After preparing the yeast fermentation mixture, 10 to 20 g of hydroxypropyl methylcellulose (HPMC) is added to increase the viscosity while mixing 700 to 900 g of rice flour, 50 to 100 g of gluten, 10 to 20 g of natural modifier, and 30 to 80 g of sugar. After preparing a rice flour mixture to be mixed evenly by hand into the bowl, water or rice water 350 ~ 450g and canola oil 30 ~ 80g, salt 15 ~ 20g well, 50 ~ 400g of natural fermented species prepared before the dough and the preparation Put the rice flour mixture into the mixer bowl and mix well, add the separately prepared yeast fermentation mixture and mix it for 1 minute (low speed) for 1-2 minutes and knead the dough. The dough of the primary rice bread was prepared by mixing, and after aging and fermenting the dough of the rice bread first at a dough temperature of 24 ° C. to 27 ° C. of the primary rice bread, the second rice dough was further divided for 5 minutes by further dividing by 330 g. After the intermediate fermentation, after forming the shape of the rice bread and panning to further ferment for 60 minutes at a relative humidity of 85% room temperature 35 ℃, and baked for 20 minutes at the baking temperature of 175 ℃ ~ 185 ℃ to prepare a dry rice bread acidic and alkaline Yin and Yang have the effect of producing a harmonious health functional dry rice bread.

Description

Manufacturing method for natural fermented seeds and manufacturing method for dry rice bread using the same}

The present invention relates to a method for producing a natural fermented species and a method for manufacturing a dry rice bread using the same, and more specifically, fermentation by dissolving in water 15 minutes before kneading the vitamin C 1-4 g and dry yeast 10-20 g in 150-300 g of water. Prepare the yeast fermentation mixture to prepare, and separately prepared natural fermentation species, and then mixed by adding 700 ~ 900g rice flour, 50 ~ 100g gluten, and 10 ~ 20g natural modifier, 30g ~ 80g sugar, HPMC 10 ~ 20g After mixing well by hand and evenly mixed by hand to prepare a rice flour mixture, 350 to 550 g of water or rice water, 30 to 80 g of canola oil, 15 to 20 g of salt are dissolved well, the natural fermented species prepared in claim 1 before the dough 50 Put the yeast fermentation mixture prepared in advance while mixing well ~ 400g and the prepared rice flour mixture in a mixer bowl, and mix in one stage for 1-2 minutes and kneading. half After the preparation, the dough temperature was carried out for 5 minutes of the first fermentation fermentation at 24 ~ 27 ℃ and then rounded by dividing the rice dough dough 330g by each addition, the dough was added for 5 minutes to the intermediate secondary fermentation and then formed the shape of rice bread And then panning to further ferment for 40 to 60 minutes at a relative humidity of 85% at room temperature 35 ° C., followed by baking for 20 minutes at a temperature of 175 ° C. to 185 ° C. for 20 minutes. .

Rice, along with barley and wheat, is an important agricultural product known worldwide. About 92% of the world's total production comes from many Asian countries, and most of the rice is eaten by Asians. The Republic of Korea is one of the major producers of rice, and the rice thus produced is becoming a staple food of the Korean people. In recent years, the younger generation of rice consumed rapidly, as fast food, including bread made from flour imported from the United States or Europe, has been decreasing. According to a recent survey by the National Statistical Office, rice consumption, such as government beauty, was purchased and stored by the government due to a sharp decrease in rice consumption from 2-3 years ago, and excess rice was purchased and stored from farmers every year. The cost of storage facilities is increasing astronomically (more than 2 million tons of inventory in July 2016, 1.75 million tons of government stock, and 25.9 million tons of private inventory).

Recently, research and promotion of consumption of rice (rice wine), rice cakes, and relief foods have been partly carried out by government agencies and research institutes such as the Rural Development Administration. The costs of such facilities are increasing. Meanwhile, the RDA is increasing the consumption of rice cakes or rice bread in various ways by using research on promoting rice consumption. Among them, RDA is developing the processing technology of dry rice flour and transferring the technology of developing bread made from rice with bakers. However, unlike wheat flour, the structure and composition of the rice is not suitable for making bread, so many researchers and bakers have conducted various researches and technologies in the manufacture of rice bread. It is only a level, and in particular, rice lacks a viscous substance of gluten, which is a viscous ingredient, and thus, the bread's fermentation or ripening degree has many problems to be used for baking.

In detail, the structure, composition and nutritional aspects of rice related to the above-mentioned problems are as follows. First, among the nutrient composition of rice, the protein contained in rice is 6 ~ 7%, which is less than wheat but much superior in quality. Most of them are made of starch, and the calories per unit weight is much higher than that of other grains. The fat of rice is unsaturated fatty acids such as oleic acid, linoleic acid, palmitic acid, and is mainly distributed in rice bran layers or embryos. It contains 2-3% of brown rice and 0.5% of white rice. Carbohydrates are the highest (78%), most of which are made of starch. It also contains vitamins B and E, phosphorus and magnesium. Minerals are high in phosphorus and low in calcium. In this regard, the nutritional value of rice shows that starch of rice is effective in helping the brain and preventing obesity and diabetes, and although it has low protein content and essential amino acid content, it has the best protein resource among all grains. It is known to be effective in lowering cholesterol, controlling blood pressure, and preventing cancer. Rice is also rich in niacin (nicotinic acid or nicotinamide), known as vitamin B3. Niacin is converted into coenzymes such as nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP) in the body, resulting in 50 different chemical reactions and oxidation. It is involved in the reduction reaction and participates in carbohydrate metabolism, fatty acid metabolism, cell respiration, and steroid synthesis metabolism. NAD and NADP contained in meat are decomposed into free niacin by small intestinal mucosal enzymes, and then absorbed. They participate in the oxidation-reduction reactions in the body and NAD produces ATP, that is, the caloric nutrients (carbohydrates, fats, proteins) It acts as an essential coenzyme for metabolic processes. In addition, it acts to expand peripheral blood vessels to become a hydrogen carrier to provide nutrition to the heart or brain and reduce cholesterol. In particular, grains and legumes are rich in niacin, but because it is in the form of niacin, it is known that the intestinal utilization rate is low because of intestinal absorption.

In Korea, where rice is used as a staple food, rice-processed rice cakes have been used for a long time, but bread has replaced the place with the westernization of diet. In particular, fast-food such as hamburgers are becoming very popular among younger people, and in busy modern society, bread is used as a substitute for rice because it is easy to eat and used as a snack. . The process of making bread is generally baked and then baked or steamed in an oven after ripening for a certain period of time, wherein the tissue of the bread is significantly expanded than the original dough. This bread tissue expansion is known to occur because wheat protein called gluten retains air in the dough tissue, and the bread is soft and has a unique aesthetic taste. Attempts to make bread using rice as a material have been considered early for those who are allergic to wheat. However, in rice, the protein content of gliadin and glutenin, such as wheat, is low, and the protein of gluterin is predominant, and the viscosity is low. Therefore, if the dough is fermented under the same conditions as flour, There was a problem that can not capture the gas generated during fermentation does not swell like flour.

To compensate for this, there is a bakery technology that adds a large amount of gluten to improve the volume of bread.However, if gluten is added to the dike during the baking process, it is beneficial to the dike, but the unique smell of gluten Will remain, causing a problem of flavor. Therefore, various studies have been made on a method of preparing rice bread which is fermented by using yeast or fat and active gluten as a gluten substitute. Originally, rice is mainly composed of glutenic protein (a protein contained in seeds of grains, high in glutamic acid, glutenin in wheat, dryzenin in rice, etc.). If there is a lot of persistence and there is little gluten protein such as wheat, it is difficult to process rice into a bread-like form, and when eating, there is a problem that it is difficult to feel the texture of bread. However, there are people who are allergic to wheat, and various studies have been attempted to make bread using rice, which is a staple food of our nation, rather than wheat, due to increased consumption of rice (Patent Application No. 10-). 2005-0031448). Wheat flour absorbs water more evenly than other grains and stretches well because of the presence of gluten. Gluten is the basis for processing and cooking flour. The type of flour is divided by the amount of protein it contains, most of which is made up of gluten. The main ingredient for making bread is more than 13% protein, the gravitational ingredient for multipurpose use is 10-13%, and the ingredient for making sweets is 10% or less. The tenacity of gluten has the power to hold gas, and this is why bread is swollen. Therefore, research on fermentation and viscosity of rice flour or techniques for preparing rice bread with minimal addition of gluten have been studied.

In addition, as a technology for manufacturing a new new snack healthy rice room by adding brown rice to supplement nutrients lacking in white rice, raw yeast, lbang liquid, old dough and brown rice are added to make rice bread. It is known that a method of producing a rice bread that can produce excellent rice bread having good elasticity, good aesthetics, does not smell rice, and is beneficial to health (Korean Patent No. 10-1348802).

1. Rice flour mix and rice bread manufacturing method (Patent Application No. 10-2005-0031448) 2. Manufacturing method of rice bread (Korean Patent No. 10-1348802)

The present invention has been made to solve the above problems, before preparing the yeast fermentation mixture to ferment while melting 10 ~ 20g dry yeast in water 150 ~ 300g before the dough of rice bread, rice flour 700 ~ 900g and gluten 50 In order to increase the viscosity while mixing ~ 100g, 10 ~ 20g of natural modifier and 30g ~ 80g of sugar, 10-20g of hydroxypropyl methylcellulose (HPMC) is further added to prepare a rice flour mixture which is mixed evenly with a mixer bowl, water or rice water After dissolving 350 ~ 450g and canola oil 30 ~ 80g, salt well, add 50 ~ 400g of the natural fermented species prepared before the dough and the prepared rice flour mixture into a mixer bowl and mix well and add the yeast fermentation mixture prepared separately. Knead by mixing for 1 to 2 minutes at low speed. When the dough is aggregated, mix it in 2 stages (medium speed) for 3 to 4 minutes to prepare the dough of primary rice bread, and the dough temperature is 24 to 27 ℃. Fermentation is performed for 5 minutes, then the rice dough is rounded by dividing 330g each, and further fermented for another 5 minutes for intermediate fermentation. After fermentation at 40 ° C. for 3 to 60 minutes, the present invention provides a method for producing dry rice bread, which is baked for 20 minutes under a baking temperature of 175 ° C. to 185 ° C.

An object of the present invention is to prepare a rice bread first, by preparing a natural fermentation species used in the dough of rice bread by adding powder of vitamin C to the natural fermentation species such as yeast used for fermentation It is to increase the immunity to provide excellent composition, such as the viscosity and pore of the rice dough.

In addition, another object of the present invention in the manufacture of the dough of the rice bread, in the technical configuration of manufacturing the dough water of the rice bread first boiled the rice water containing the seaweed and then slowly cooled to about 40-50 ℃ and filtered the rice water with the body After putting the powder of vitamin C first fermentation and fermentation at 24 ℃ ~ 27 ℃ dough temperature to provide an excellent composition to promote the viscosity, pores, activating ability of the fermentation bacteria of rice bread dough, In the kneading of the rice bread, to solve the problem of the acidification of the grains of rice and wheat by the addition of seaweed, and canola oil (alkaline additive).

In addition, another object of the present invention is to flourish the stored rice remaining in South Korea recently to replace the flour imported by using dry rice flour for the manufacture of rice bread to promote the farmers economy by utilizing the rice resources produced by domestic farmers To provide.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

Rice bread manufacturing method of the present invention to achieve the above object,

It is characterized by providing a method for producing a natural fermentation species for rice bread needed for dough.

Another configuration of the present invention, (1) before the rice bread dough, preparing the yeast fermentation mixture to ferment while melting 10 ~ 20g dry yeast in water 150 ~ 300g; (2) Mix 700 to 900 g of rice flour, 50 to 100 g of gluten, 10 to 20 g of natural modifier and 30 g to 80 g of sugar, and add 10 to 20 g of hydroxypropyl methylcellulose (HPMC) to mix the mixture evenly with a mixer bowl. Preparing a rice flour mixture; (3) 350-450 g of water or rice water and 30-80 g of canola oil and salt are dissolved well, and then 50-400 g of the natural fermented species prepared before the dough and the rice flour mixture prepared in step (2) are mixed well in a mixer bowl. Put the yeast fermentation mixture prepared in the step (1) while mixing, knead by mixing in one stage for 1-2 minutes and kneading when the dough agglomerates, mixing in two stages for 3 to 4 minutes to prepare the first rice bread dough Manufacturing step of; (4) the primary aging and fermentation step of the rice bread dough for aging the first bakery dough prepared by aging and divided into 330g for 5 minutes, the dough temperature of 24 ℃ ~ 27 ℃ for the first aging and fermentation of the dough; (5) an intermediate fermentation step of the rice bread dough to be further secondary fermentation for an additional 5 minutes after the first aging and fermentation of the rice bread dough; (6) the third fermentation step of the rice bread dough to form a rice bread form and then panning to further ferment for 60 minutes; And (7) a rice bread baking step of baking at 175 ° C. to 185 ° C. for 20 minutes after the third fermentation step of the rice bread dough.

In another configuration of the invention, by using the kneading of the rice bread with the floating water, the rice water washes the rice and takes the remaining water, sinks, discards the top water and boils the boiled rice water and seaweed, and then boiled the rice water It characterized in that it provides a method for producing a dry rice bread to be used by sieving the sieve water.

In addition, another configuration of the invention is characterized in that the rice flour is a dry rice flour, the particle size is 100 to 300 mesh to provide a method for producing a dry rice bread.

In addition, another configuration of the invention is characterized in that the dough is added to the mixer bowl after mixing and adding the vitamin C 1 ~ 20g when the water and canola oil, and salt in the first step of the kneading step (3) In addition, in the preparation step of the yeast fermentation mixture (1) during the preparation of the yeast mixture 10 ~ 20g of dry yeast in water 150 ~ 300g to add the vitamin C 1 ~ 2g is added to mix the manufacturing method and the manufacturing method of the present invention To provide a dry rice bread prepared by.

The present invention kneads a mixture of water and natural fermentation of the dough prepared in advance by boiling seaweed in rice water in a dry rice flour milled rice flour mixture to prepare a dry rice room, and further added alkaline canola oil and powdered powder of vitamin C when kneading By fermentation and fermentation, acid and alkaline yin and yang provide the effect of producing a harmonious health functional rice bread.

In particular, by producing a natural fermentation species used in the dough of rice bread by adding vitamin C powder to the natural fermentation species to increase the immunity of the yeast, such as yeast used for fermentation, provides excellent effects such as viscosity and pore of the rice dough The acidity of rice and wheat is acidified by adding canola oil (alkaline additive) to the boiled rice water with seaweed (alkaline additive), or during the production of natural fermented species, and during the kneading of rice bread. Provides an excellent effect to solve.

Lastly, it has the effect of revitalizing the farmer's economy by using the rice resources produced by domestic farmers by replacing the imported wheat flour by using dry rice flour for rice bread production by milling the stored rice that has remained in Korea recently.

1 is a flow chart of a rice bread manufacturing method according to the configuration of the present invention.
Figure 2 is a flow chart of a method for producing natural fermentation species which is an essential component of the present invention.

The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary sense, and the inventors may appropriately define the concept of terms in order to best explain their invention in the best way possible. On the basis of this, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention. Therefore, the configuration shown in the embodiments and drawings described in the specification of the present invention is only the most preferred embodiment of the present invention and does not represent all of the technical idea of the present invention, it is replaced at the time of filing the present invention It will be appreciated that various equivalents and variations are possible or possible.

Hereinafter, the inventions according to the embodiments and the flowcharts of FIGS. 1 and 2 will be described in detail.

Example 1 Milling of Dry Rice Flour and Fermentation and Ripening of Rice Bread Dough

Recently, rice storage and inventory management have been a problem due to the overproduction of rice in Korea. At the end of 2016, there were 2 million tons of inventory in Korea, but over 350,000 tons were over-produced in 2017. The government's inventory is expected to be 2 million tons of domestic products, 45 tons of imported products and 250,000 tons of private companies. . However, if you look at the statistics since 2015, the Ministry of Agriculture and Food related to rice consumption is not increasing annual average consumption, but about 3%, and the demand for processing rice is decreasing every year, but the demand of rice cake, noodles, rice bread, etc. Due to diversification, rice processing methods are diversified and advanced, and the processing technology is also diversified. The processing method of rice is mainly wet processing, but the processing method of dry rice powder is also diversified in consideration of the finer rice powder and moisture level, and considering the degree of destruction of the amount of starch. The processing cost of rice flour is 2-3 times higher than the processing cost of wheat flour. In particular, wet milling is twice as expensive as milling by milling rice in water. Rice flour prepared by wet milling may vary depending on the size of the mesh, but is generally used for rice cakes or noodles.

Recently, however, the dry milling method has been advanced and elaborated, but although the starch destruction of rice is relatively higher than that of the wet mill, dry milling cost is doubled and the utilization of rice bread is diversified. However, there has been a lot of problems in the damage of the rice starch structure of the solid polygonal structure during dry milling, but recently, the air current type of milling technology has been widely spread and finely milled while reducing the damage of the rice starch structure, which is about 100-350 mesh suitable for the rice flour of the present invention. Precise milling was possible with (preferably dry rice flour homogenized to 300 mesh). In Korea, milling is generally used in various ways up to about 50-350 mesh by an air-flow mill (machine) suitable for high-quality rice flour. Although starch is more destroyed than air-flow dry milling, rice flour prepared by the imperial dry milling method, which is relatively inexpensive, may be used.

The rice flour of the present invention used when kneading the bread is rice flour milled by air-flow dry rice, 100-350 mesh rice flour, preferably 200300 mesh rice powder (most preferably dry rice powder homogenized to 300 mesh) 700 ~ In order to increase the viscosity while mixing 900 g and 50-100 g of gluten, 10-20 g of natural modifier and 30 g-80 g of sugar, 10-20 g of hydroxypropyl methylcellulose (HPMC) is added to prepare a rice flour mixture evenly mixed with a mixer bowl. , (3) 350 to 450 g of rice water and 30 to 80 g of canola oil, and salt are dissolved well, 50 to 400 g of natural fermented species prepared before the dough and the rice flour mixture prepared in step (2) After mixing in well, put the yeast fermentation mixture (S100) prepared in the step (1) and mix by mixing for 1 minute (low speed) for 1-2 minutes, kneading the dough (cleanup step) 2 stage (medium speed) Mix for 3-4 minutes After preparing the primary rice bread dough was prepared by dry rice bread using the primary rice bread dough (S320). The reason for dissolving salt in rice water is that the mixing time is short, so it must be dissolved in water to mix well. And less than 100 mesh of the dry rice flour, the rice powder is slightly coarse and low viscosity, there is a problem in fermentation and maturation of the rice bread, if the 300 mesh is exceeded, the rice powder is broken too finely and the damage of the starch is very high, the problem of rice dough As such, between 200 and 300 mesh are most preferred.

Among the materials used in the composition of the present invention, the natural improver is Engi Matico products imported from Poonglim Pharma, HPMC is Lotte Chemical Acid, Vitamin C powder is Remona (Kyungnam Pharmaceuticals), Canola oil is manufactured by Cheil Jedang One was used to prepare the rice bread of the present invention.

Example 2 Preparation of Rice Water and Fermentation and Ripening of Rice Bread Using the Same

Dry rice flour used for kneading of rice bread is a dry milled rice flour that is milled by air flow and mainly uses 100 to 350 mesh rice flour. Among them, 200 to 300 mesh rice powder of 700 to 900 g, gluten 50 to 100 g, and natural improving agent In order to increase the viscosity while mixing 10 to 20 g and 30 to 80 g of sugar, 10 to 20 g of hydroxypropyl methylcellulose (HPMC) is further added, and a rice flour mixture is mixed evenly with a mixer bowl, and then 350 to 450 g of rice water and 30 g of canola oil 30 ~ 80g, after dissolving the salt well, 50 ~ 400g (S200) of the natural fermented species prepared before the dough and the rice flour mixture prepared in the mixer bowl to mix well, then put the yeast fermentation mixture (S100) prepared in advance Mixing dough for 1 minute (low speed) for 1-2 minutes When the dough is agglomerated (cleaning step), mixing the second stage (medium speed) for 3-4 minutes to prepare a primary rice dough to prepare a dry rice bread (S320) . The reason why salt is dissolved in rice water is that the mixing time is short, so it must be dissolved in water to mix well. What is absolutely necessary in this process is to prepare a dry yeast fermentation mixture in advance and knead it with rice flour, water (rice water) and natural fermentation when preparing the dough, adding a yeast mixture to activate fermentation during kneading. 15 minutes before kneading rice bread, 10 ~ 20g of dry yeast crushed into fine powder 25 ~ 40 at room temperature, preferably, it is dissolved in 150 ~ 300g of water before and after 30 ~ 35 ° C. To prepare is added during the preparation of the dough of the rice room. It is not recommended to use hot water because yeast is dissolved in water and dry yeast is used. Temperature is yeast (yeast), which may decrease activation at 50-60 degrees Celsius.

In addition, in order to increase the immunity and activation of the yeast, it is preferable to increase the activation of the yeast by adding 1-2 g of vitamin C powder when the dry yeast is added to water.

Example 3 Fermentation and Ripening of Naturally Fermented Rice and Rice Bread Using the Same

Fermented species used in baking are commonly called Les Bains. In the present invention, various kinds of Les Bains vary according to the fermented bread. Thus, in the present invention, the natural fermentation species were prepared separately, and various flavors such as natural ingredients included in the natural fermentation species were subtracted to form various flavors and flavors of bread. Thus, in the present invention, a unique natural fermented species was prepared using the fermented species of natural origin, vitamin C powder, and domestic concentrated milk and Korean wheat, and the natural fermented species were mixed and kneaded in dry rice flour to dry the present invention. A rice bread was prepared.

According to the manufacturing method of the rice bread shown in Figure 1 (flow chart of the entire baking) and Figure 2 (natural fermentation species manufacturing) according to the configuration of the present invention, first to prepare a natural fermented species for the dough and aging of the rice bread (S200) , See FIG. 2).

First, the method for producing a natural bread for fermented rice bread shown in Figure 2 (1) well mixed with 150g rich fermented milk and 50g of wheat and then put in a sealed container to block the air and the room temperature is 28 ~ 30 at 25 ~ 29 (27) ℃ Producing the first fermented species to ferment for time (S210), (2) 200g of the first fermented species and 200g of water, and 200g of wheat (domestic), mixed in a sealed container to block the air and room temperature 25 ~ 29 ℃ Secondary fermented species are prepared to ferment for 9 to 11 hours in (S220), and further (3) 400g of the secondary fermented species and 400g of water, 400g of wheat and 1g of vitamin C are mixed in water and put in a sealed container. Preparation of tertiary fermented species to be cut off from the air and fermented at room temperature 25-29 ° C. for 6-12 hours (S230) and (4) 1,000 g of the third fermented species, 1,000 g of Korean wheat, and 1,000 g of water and 2 g of vitamin C. Including the fourth fermentation species manufacturing step (S240) to go through the process of mixing and dissolving in water and kneading Characterized in that the sex. In the constitution of the present invention, in order to increase the immunity of the bacteria activated in the natural fermented species, vitamin C is added twice, and 1 g of vitamin C is added to 400 g of the second fermented species, and secondly, vitamin C is added to 1,000 g of the third fermented species. After dissolving 2g in water, mixing and kneading to prepare a fermented natural fermentation species used in the dough and ripening of the above-mentioned rice bread.

To explain this in detail, after preparing the rice flour mixture, 350 to 450 g of rice water, 30 to 80 g of canola oil, and salt are dissolved well, 50 to 400 g of natural fermented species prepared before the dough are mixed well into a mixer bowl. Then, add the prepared yeast fermentation mixture (S100) and knead by mixing for 1 minute (low speed) for 1-2 minutes.When the dough is agglomerated (cleaning step), the mixture is mixed for 2-4 minutes (medium speed) for 3 to 4 minutes. To prepare a dough of rice bread to prepare a dry rice bread (S320).

Example 4 Preparation of Natural Fermented Species and Method of Making Rice Bread Using the Same

Referring to the rice bread manufacturing method of FIG. 1 described above in detail.

First, the dry rice flour of 300 mesh is milled as in Example 1, and each of the ingredients used in the rice bread dough is weighed and prepared. And in order to increase the viscosity while mixing the yeast mixture and the natural fermentation species of the Example prepared in advance prepared in Example 1 dry rice flour 700 ~ 900g, gluten 50 ~ 100g, natural modifier 10 ~ 20g and sugar 30g ~ 80g After the addition of 10-20 g of oxypropyl methylcellulose (HPMC) to prepare a rice flour mixture evenly mixed with a mixer bowl (S310), 350-450 g of rice water and 30-80 g of canola oil, and salt well dissolved, before the dough 50-400 g of the natural fermented species prepared in advance (see Example 3) are mixed well in a mixer bowl, and then the yeast fermentation mixture prepared in Example 2 is added and mixed in one step (low speed) for 1-2 minutes to knead the dough When the aggregates (cleaning step) after the mixing of the second stage (medium speed) for 3 to 4 minutes to prepare the primary rice bread dough to prepare the first rice dough (S320, S321), the primary rice bread prepared by the aging With dough 24 ℃ ~ 27 ℃ dough temperature After the first aging and fermentation of the rice bread dough to be first aged and fermented for 5 minutes (S330) and rounding the dough divided by 330g each, further secondary fermentation at a temperature of 24 ℃ ~ 27 ℃ for 5 minutes ( S331), after forming the rice bread form and panning to undergo a third fermentation step (S332) of the rice bread dough, which is thirdly fermented at a humidity of 85% and a temperature of 35 ° C. for 60 minutes (S332), and finally baked for 20 minutes under a temperature of 175 ° C. to 185 ° C. To (S340) to prepare a dry rice bread. The shape of the rice bread can be varied, but in the case of a conventional rice bread panned to a pan of about 10cm in height, width, height, which can come out bread form after the third fermentation in the oven at a temperature of 175 ℃ ~ 185 ℃ Bake for 20 minutes to produce dry rice bread.

In addition, the water used for the dough of the rice bread can be a variety of water, such as commonly used bottled water or tap water, of which the preferred water for rice bread mainly uses rice water. The rice water according to the constitution of the present invention washes the rice, takes the remaining water, sinks, discards the upper water, puts the boiled rice water and seaweed, boils, cools it to room temperature, and then puts it in a lukewarm temperature by hand. It has been created a method for producing a rice bread, characterized in that the sieve is used as water for the dough of the rice bread.

And, in addition to acidic foods such as rice flour and alkaline foods in harmony with Yin-Yang, to make healthy rice bread, seaweed boiled rice water collected from the sea and batmin C powder powder with immunity and active ingredients, and Canola oil, which is an alkaline vegetable oil, is added to the rice flour batter and mixed to produce a rice bread in harmony with acidity and alkalinity.

As described above, although the present invention has been described by way of limited embodiments, the present invention is not limited to the above-described embodiments, which can be variously modified and modified by those skilled in the art to which the present invention pertains. Modifications are possible. Therefore, the spirit of the present invention should be grasped only by the claims set out below, and all equivalent or equivalent modifications thereof will belong to the scope of the present invention.

Claims (7)

In the rice bread manufacturing method,
(1) before the rice dough, preparing the yeast fermentation mixture to ferment while melting 1 ~ 4g of vitamin C and 10 ~ 20g of dry yeast in 150 ~ 300g of water;
(2) Mix 700 to 900 g of rice flour, 50 to 100 g of gluten, 10 to 20 g of natural modifier and 30 g to 80 g of sugar, and add 10 to 20 g of hydroxypropyl methylcellulose (HPMC) to mix the mixture evenly with a mixer bowl. Preparing a rice flour mixture;
(3) After mixing 150 g of rich fermented milk and 50 g of wheat flour, put them in an airtight container, block them with air, and ferment the first fermented species to ferment for 28 to 30 hours at 25-29 ° C. 200g, and 200g of our wheat mixed in a sealed container to block the air and fermented for 9-9 hours at room temperature 25 ~ 29 ℃, the secondary fermented seed 400g and water 400g, wheat 400g And 1g of vitamin C dissolved in water, mixed in a sealed container to block the air and fermented for 3 to 6 hours at room temperature 25 ~ 29 ℃ and 1,000g and 1,000g of the third fermented species, and Preparing a natural fermentation species for rice bread comprising a fourth fermented species prepared by fermenting after mixing the water 1,000g and vitamin C 2g in water and mixing;
(4) 350 to 450 g of water or rice water and 30 to 80 g of canola oil and 15 to 20 g of salt were dissolved well, and then 50 to 400 g of the natural fermented rice prepared in step (3) and prepared in step (2). Put the rice flour mixture into the mixer bowl and mix well, add the yeast fermentation mixture prepared in step (1) and mix in one stage for 1-2 minutes to knead. Manufacturing step of preparing a primary rice bread dough;
(5) the first aging and fermentation step of the rice bread dough for the first ripening and fermentation of the dough of the rice bread at the prepared primary rice bread dough temperature 24 ℃ ~ 27 ℃;
(6) the second intermediate fermentation step of the rice bread dough to the secondary fermentation for further 5 minutes by dividing the dough by 330g by the first aging and fermentation step of the rice bread dough for 5 minutes;
(7) the third fermentation step of the rice bread dough to form a rice bread form and then panned to further ferment for 60 minutes at a relative humidity of 85% room temperature 35 ℃; And
(8) a rice bread baking step of baking for 20 minutes at 175 ° C. to 185 ° C. after the third fermentation step of the rice dough;
Rice bread manufacturing method comprising a.
delete The method of claim 1,
The water used for the dough of the rice bread is rice water, and the rice water washes the rice, takes the remaining water, sinks it, discards the upper water, puts the boiled rice water and the seaweed and boils, sifts out the boiled rice water, and sifts the dough of the rice bread. Rice bread manufacturing method characterized in that it is prepared by using water.
The method of claim 1,
The rice flour is a dry rice flour, the size of the grain bread production method, characterized in that the 100 ~ 350 mesh.
The method of claim 1,
In the preparation step of the yeast fermentation mixture of (1) when the rice 10 ~ 20g of dry yeast in 150 ~ 300g of water to melt the addition of vitamin C 1 ~ 2g, characterized in that the mixing method of mixing.
The method of claim 1,
The method of manufacturing a rice bread, characterized in that the dough is prepared by adding 1 to 20 g of vitamin C when the water and canola oil, and salt are dissolved in the first step of preparing the dough of the rice bread and then mixing.
Rice bread produced by the method of any one of claims 1 and 3 to 6.

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