KR102082083B1 - Manufacturing Method of Bun Using Broccoli Sprout including Vanadium - Google Patents

Abstract

The present invention relates to a method for manufacturing broccoli sprout bun containing vanadium. The present invention relates to a method for manufacturing sugar-free broccoli sprout bun by manufacturing a starter using broccoli sprout powder containing vanadium, such that useful ingredients of broccoli and useful ingredients of the vanadium can be taken together. Also, the bun is manufactured with the starter using vegetables, such that flavor and texture are improved and the bun can be digested well without food regurgitation.

Description

Manufacturing Method of Bun Using Broccoli Sprout including Vanadium}

The present invention relates to a method for producing a sprouted broccoli bun containing vanadium, using a fermented species prepared from sprout broccoli powder containing vanadium, which is good for suppressing diabetes and cholesterol synthesis, for baking and having good digestion and texture and flavor. It relates to a manufacturing method that can make an improved bun.

Bread is a product made by mixing basic ingredients such as flour, yeast, water, and salt with a kneader, developing gluten, expanding it by fermentation of yeast, and baking it using a pan. There are various methods of making bread. Among them, the fermentation seed method is a method in which the bread dough is performed in two or more processes, and the fermented dough is made and aged in the previous step. Fermentation seed method is to improve the stability of fermentation and to enhance the elongation and bread aroma by aging the dough, conventionally used a lot of homemade yeast cultivated in fruits, yogurt and the like.

Patent document 1 relates to a natural fermented bread using raisins and a method for producing the same. After fermenting raisins to produce a liquid seed, the liquid seed is used to make a fermented seed, and then mixed with the dough to produce fermented bread. Relates to a method for producing excellent bread.

However, Patent Document 1 is a fruit fermented species used in the manufacture of fermented bread, the fruit contains a lot of fermentation sugars fructose generates a lot of carbonic acid gas in the baking process, when a large amount of carbonic acid gas is large pore inside the dough Because the bread is not very dense tissue texture can cause problems.

: Patent Publication No. 10-1739739 (2017.05.19)

An object of the present invention is to provide a method for producing a fermented species made of sprout broccoli containing vanadium.

In addition, an object of the present invention is to provide a method for producing a sprout broccoli bun bread using a sprout broccoli containing vanadium.

The present invention is a method for producing a sprouted broccoli bun containing vanadium, comprising the steps of making a fermented species, making a Levan starter using the fermented species, making a bun using the Levan starter, Fermented species are characterized in that the production of sprout broccoli containing vanadium.

In addition, in the present invention, the step of making the fermented species is a step of cultivating sprout broccoli by precipitating in a mixed water diluted vanadium ions and water in a ratio (weight ratio) of 1: 1000, drying the sprout broccoli grown through the step Pulverizing, sprout broccoli powder, yoghurt powder, water, honey obtained in the above step and evenly mixed to produce a liquid species by aging, adding a strong component to the liquid species obtained in the step and aging; do.

In the present invention, in the step of making the bun is characterized in that the dough prepared by using the Leuven starter by mixing until 90% gluten is formed at low temperatures.

In addition, in the present invention, the present dough is characterized in that it is refrigerated aged at a temperature of 3 ~ 5 ℃.

In addition, the present dough is characterized in that after molding, sprinkled with water in the upper portion of the dough and then baked in the oven.

The present invention relates to a method for producing a sprout broccoli bun containing vanadium ingredients, which is useful for digestion by making fermented seed with sprout broccoli, which is a vegetable, and used in the manufacture of bun bread. There is an advantage to this.

In addition, in the present invention, using the sprout broccoli powder containing the vanadium component in baking, there is an advantage that the useful component of vanadium can be ingested together with the useful component of the sprout broccoli.

The present invention relates to a method for producing a sprouted broccoli bun containing vanadium, comprising: making a sprouted broccoli fermented seedling containing vanadium, making a levan starter using a sprouted broccoli fermented seed containing vanadium, as a Levan starter Sprouts are divided into steps to make broccoli buns.

First, the step of making fermented broccoli sprout containing vanadium is as follows.

Broccoli seeds are precipitated in mixed water at 26-28 ° C. in which vanadium ions and water are diluted in a ratio of 1: 1000 (weight ratio).

Vanadium is a mineral type of inorganic material. Like titanium, it is a thermodynamically highly reactive metal and does not corrode well at room temperature. It is also stable against alkali, sulfuric acid and hydrochloric acid. The human body contains less than about 0.001 g of vanadium, which is considered an essential micronutrient in humans and mammals. Therefore, broccoli containing the vanadium component, which is a natural mineral, contains useful components of vanadium in broccoli to help prevent adult diseases such as diabetes.

The vanadium is ionized and diluted in water at a ratio of 1: 1000 (weight ratio). When vanadium ions are added and diluted, the vanadium ions are excessively high, so that broccoli growth can be suppressed. This is to prevent the vanadium content in the broccoli is rarely detected because the vanadium content in the mixed water is less.

In addition, the temperature of the cold water diluted with vanadium ions is the most suitable temperature is 26 ~ 28 ℃, which is slow when the temperature of the broccoli seeds sprouts when the temperature of the cold water is lower than 26 ℃, freshness of the sprout is higher than 28 ℃ This is to prevent it from falling.

Then, after the broccoli seeds are precipitated in the mixed water as described above, the sprout broccoli grown to 4 ~ 5cm cultivated, dried and pulverized.

Broccoli is a mustard plant of the cruciferous family and is one of the world's top ten longevity foods. Containing an ingredient called sulforaphane, this plant is excellent in anti-cancer effect that suppresses the occurrence of breast cancer, colon cancer and stomach cancer. In addition, it contains significantly higher useful substances, minerals, and vitamins than other plants and animals, and thus helps to increase the physiological activity of the human body and improve the immune system.

In this step, sprout broccoli is used. The sprout broccoli contains at least 20 times to 100 times higher than the adult broccoli, which is an anticancer substance, and contains large amounts of selenium and quercetin, which are good for anti-oxidation. It is possible to consume more of the useful ingredients than using bud broccoli rather than using them.

Subsequently, the sprout broccoli powder prepared in the above step 8.3wt%, yogurt powder 1.6wt%, water 66.7wt%, honey, 2.5wt% of the mixture evenly mixed and sealed for 24 hours to make the broccoli liquid seedlings.

The yoghurt powder is a powdered yogurt fermented by putting lactic acid bacteria in milk or skim milk, and is added for the growth of lactic acid bacteria.

In this step, aging is carried out for 24 hours at room temperature, which is too much aging occurs a lot of carbon dioxide gas rather less elasticity, it may be smaller in volume. On the contrary, when the aging is less, the carbon dioxide is generated insignificantly and the texture is hard and dry to prevent this.

Thereafter, 16.7 wt% of the strong component is added to the broccoli seedlings made through the above steps, mixed evenly, and then first aged at room temperature for 24 hours.

Ginseng is a flour mainly used to make bread, and contains a lot of protein and gluten, which is characterized by strong stickiness when kneaded in water. When added to the broccoli liquid seedling sprouts such as the above, the carbon dioxide is generated to further improve the texture and flavor of the bread.

Such a strong component is added after the preparation of sprout broccoli liquid species, so that the broccoli powder can sufficiently absorb water.

In addition, the aging in this step is made for 24 hours at room temperature, which is to prevent the fermentation aroma becomes rough when the aging is a lot, the texture becomes dry and hard when less aging.

Thereafter, 4.2 wt% of the strong component is added to the sprout broccoli liquid species, which are made through the above steps, and then mixed evenly, followed by secondary aging at room temperature for 12 hours to complete the fermented broccoli sprout containing vanadium.

In this step, the strong component is added in the first ripening step, and then the strong component is added in the second ripening step to ripen, in order to further activate the ripening.

The following is a step of making a LeBan starter using the sprouted broccoli fermented seed prepared in the same step as above.

First, the broccoli fermented species prepared by the fermentation was added 57.92wt% strong powder 34.75wt%, salt 0.39wt%, sugar 3.47wt%, butter 3.47wt% and mixed in a blender for 8 minutes at low speed 1 minute.

Thereafter, the mixture is refrigerated at 4 to 5 days at 3 to 5 ° C. to prepare a LeBan starter.

The refrigeration temperature at this step is a temperature of 3 ~ 5 ℃, which does not become a stop when the temperature is lowered, and when the temperature is higher, the growth of acetic acid bacteria can be a lot of coarse fragrance to uniform the pores of the dough and the growth of acetic acid bacteria This is to add a distinctive flavor by suppressing.

Next is a step of making a sprout broccoli bun using the prepared LeBang starter, the detailed description is as follows.

First, the Leban starter 6.5wt%, sprout broccoli powder 1.3wt%, strong powder 43.6wt%, whole wheat flour 8.7wt%, yeast 0.8wt%, salt 0.7wt%, skim milk powder 0.4wt%, egg 6.5wt% , 90% gluten at 25 ° C for 1 minute medium speed 12 minutes in a blender by adding 5.3 wt% butter, 8.7 wt% milk, 15.3 wt% water, 0.9 wt% rice germ, and 1.3 wt% onion juice Mix until

The rice germ refers to those which are suitable for edible such as heating by separating and selecting the embryos of rice. An embryo is a young plant that stands in the seed of a plant. Rice embryos contain crude protein, crude fat, sugars, vitamins A, B1, B2, B6, B12, E, nicotinic acid, pantopenic acid, folic acid and various minerals. Rice embryos as described above serves to taste savory.

In addition, the bun prepared by the present invention is an unsweetened bread, the onion juice is added in place of sugar serves to give a sweet taste. Onion juice in the onion juice contains allicin which is a pungent ingredient, spicy and sweet, has an antioxidant action and lowers blood cholesterol levels. While water makes up 90% of the total, it contains plenty of nutrients such as protein, carbohydrates, vitamin C, calcium and iron. Quercetin, an ingredient in onions, helps prevent high blood pressure by inhibiting the accumulation of fat and cholesterol in blood vessels. In cooking and baking, sugar is usually added for sweetness. However, sugar can cause diseases such as high blood pressure and diabetes when consumed excessively. Therefore, using the onion juice as described above it is possible to manufacture a healthy bread that can reduce the intake of sugar.

In the mixing step, the mixing temperature is about 25 ℃, which is generally caused by lactic acid bacteria, acetic acid bacteria, etc. in the fermentation process, the temperature is higher than 25 ℃ to increase the acetic acid bacteria too much to prevent the fermentation fragrance is rough.

In addition, the mixing step is to mix until the gluten is formed to about 90%, the gluten swells the bread, gives a good texture, serves to hold the carbon dioxide and ethanol produced by yeast fermentation to escape will be.

Next, the mixed dough is taken out and first fermented at a temperature of 27 ° C. and a humidity of 75% for 90 minutes.

When the first fermentation as described above, the acidity during fermentation is lowered. When the acidity is lowered, the gluten is weakened by the acid, and the extensibility is lost, and the dough volume is increased by the carbon dioxide. In other words, as the fermentation proceeds, the dough gradually swells, and the inside has a network structure.

After the first fermentation of the dough as described above, and rounded by dividing by 150g, and then aged for refrigeration for 10 hours at a temperature of 3 ~ 5 ℃.

The rounding process is a process of forming the epidermis, collecting gas, rearranging the dishonest gluten, and rearranging the gas uniformly in the dough.

In addition, the refrigeration aging temperature is 3 ~ 5 ℃, this is to prevent the rough texture of the burn when the pores are made large, to evenly distribute the carbon dioxide distribution to make the pores small.

Thereafter, the refrigerated aged dough is subjected to a step of resting at room temperature for about 20 minutes, and then pushed out with a push to remove gas.

The process of stopping the refrigerated aged dough at room temperature is to restore the flexibility of the dough to increase the workability.

In addition, the pushing process is a task for pushing the intermediate fermentation finished dough to the push or mechanically to the desired size or thickness. By removing the gas in the dough, if large gas is not removed, large pores may be generated in the interior of the finished product, and the quality of the product may be deteriorated, so that less gas is uniformly dispersed.

The following is a step of forming the dough after the fermentation and aging process to bake in the oven. Detailed description is as follows.

The degassed dough is shaped into an oval shape and then panned at 32 ° C.

The panning process is a process of arranging the dough for which the shape is finished, at regular intervals on a flat plate or in a shape mold.

In addition, the panning temperature is 32 ℃, which is a phenomenon that the finished product sagging occurs when the temperature is higher than 32 ℃ during panning, and the temperature is lowered to prevent the fermentation can be delayed because the dough becomes cold.

Thereafter, the fermentation chamber is fermented for 50 minutes in a state in which the secondary fermentation chamber temperature is 35 ° C. and a humidity of 85% is increased to 75% of the initial volume.

In the secondary fermentation process, the humidity of the fermentation chamber is 85%, which means that if the humidity of the fermentation chamber is higher than 85%, blistering may occur, and the shape may sag, and when the humidity is lower than 85%, the shell may be dried and cracked. The phenomenon may occur, and the oven may not expand well to prevent this.

After the panning and secondary fermentation as described above, cut the top of the dough, sprinkled with water and bake at about 180 minutes in the oven at a temperature of 180 ℃.

The process of giving out the sheath is to prevent the side from bursting.

In addition, the water is sprayed on the sheathed dough is to make the shell when the water is baked when the dough is sprinkled thinly, and to help the expansion of the times while the sprinkled water is evaporated in the oven to increase the volume.

Finally, the oven baked in the oven is cooled to a temperature of 38 ~ 40 ℃ packed.

The baked bun is cooled to a temperature of 38 ~ 40 ℃, which is to minimize the growth of microorganisms at a temperature of 38 ~ 40 ℃, when excessively cooled to dry the burn can be dropped to prevent this.

Claims (5)

In the manufacturing method of the bun bread comprising the step of making a fermented species, making a Leban starter using the fermented species, making a bun using the Lebanon starter,
The step of making the fermented species,
Growing sprout broccoli by precipitating vanadium ions and water in mixed water diluted in a ratio of 1: 1000 (weight ratio);
Drying and grinding sprout broccoli grown through the above steps;
Preparing a liquid species by evenly mixing the sprout broccoli powder, yogurt powder, water and honey obtained in the above step and then aging;
Method for producing a vanadium-containing sprout broccoli bun, characterized in that the step of aging after adding the strong component to the liquid species obtained in the step.
delete The method of claim 1,
In the step of making the bun, the method of producing a broccoli bun bread containing vanadium, characterized in that by mixing until the gluten is formed at 90% low-temperature dough made using the Levan starter.
The method of claim 3, wherein
The present dough is a method for producing a vanadium-containing sprout broccoli bun bread, characterized in that it is aged at refrigeration at a temperature of 3 ~ 5 ℃. The method of claim 3, wherein
After the dough is molded, the method of producing a broccoli bun bread containing vanadium, characterized in that the top portion of the dough is sprinkled with water and baked in the oven.