KR102224153B1 - Leavened Bread With Embryo Bud Of Rice - Google Patents

Leavened Bread With Embryo Bud Of Rice Download PDF

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KR102224153B1
KR102224153B1 KR1020190040736A KR20190040736A KR102224153B1 KR 102224153 B1 KR102224153 B1 KR 102224153B1 KR 1020190040736 A KR1020190040736 A KR 1020190040736A KR 20190040736 A KR20190040736 A KR 20190040736A KR 102224153 B1 KR102224153 B1 KR 102224153B1
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weight
parts
bread
rice
fermented
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KR1020190040736A
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KR20200118616A (en
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김원식
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김원식
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/047Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/261Animal proteins
    • A21D2/263Animal proteins from dairy products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/368Fermentation by-products, e.g. grapes, hops
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/50Polysaccharides, gums
    • A23V2250/51Polysaccharide
    • A23V2250/5118Starch

Abstract

본 발명은 제빵 기술에 있어 섭취시 쌀눈의 식감의 향상을 가져오면서도 쌀눈을 통해 건강증진을 도모할 수 있는 쌀눈 발효 빵에 관한 것이다. 이러한 본 발명은 쌀눈 분말 30 내지 40 중량부; 밀가루 5 내지 10 중량부; 초산전분 1.6 내지 2.0 중량부; 우유 20 ~ 30 중량부와, 돼지감자 0.5 ~ 2.5 중량부와, 케일 1 ~ 8 중량부와, 고구마 15 ~25 중량부와, 보리 0.1 ~ 0.3 중량부와, 순무 0.1 ~ 0.3 중량부와, 아보카도 0.1 ~ 0.3 중량부와, 귀리 0.1 ~ 0.3 중량부와, 야콘 0.1 ~ 0.3 중량부와, 꿀 0.1 ~ 0.3 중량부와, 소금 0.1 ~ 0.3 중량부와, 발아현미 0.1 ~ 0.3 중량부를 혼합하여 25 ~ 30℃에서 10시간 동안 미생물로 발효된 발효물 15 내지 25 중량부; 100℃ 중탕기에서 40 ~ 60분간 가시오가피로 우려낸 탕종 20 내지 30 중량부; 및 이스트 1 내지 2 중량부를 포함한다.The present invention relates to a fermented bread that can promote health through rice sprouts while improving the texture of rice sprouts when ingested in a baking technique. The present invention includes 30 to 40 parts by weight of rice powder; 5 to 10 parts by weight of flour; 1.6 to 2.0 parts by weight of starch acetate; Milk 20 to 30 parts by weight, pork potato 0.5 to 2.5 parts by weight, kale 1 to 8 parts by weight, sweet potato 15 to 25 parts by weight, barley 0.1 to 0.3 parts by weight, turnip 0.1 to 0.3 parts by weight, avocado 0.1 to 0.3 parts by weight, oats 0.1 to 0.3 parts by weight, yacon 0.1 to 0.3 parts by weight, honey 0.1 to 0.3 parts by weight, salt 0.1 to 0.3 parts by weight, and germinated brown rice 0.1 to 0.3 parts by weight are mixed and 25 to 15 to 25 parts by weight of fermented product fermented with microorganisms at 30° C. for 10 hours; 20 to 30 parts by weight of hot water brewed in a 100°C bath for 40 to 60 minutes with gasoline; And 1 to 2 parts by weight of yeast.

Description

쌀눈 발효 빵{Leavened Bread With Embryo Bud Of Rice}Fermented Bread With Embryo Bud Of Rice{Leavened Bread With Embryo Bud Of Rice}

본 발명의 기술분야는 쌀눈을 이용해 빵을 제조하는 분야다.The technical field of the present invention is the field of manufacturing bread using rice flour.

빵은 밀가루를 주원료로 하여 소금, 설탕, 버터, 효모 등을 섞어 반죽하여 발효한 뒤에 불에 굽거나 찐 음식이다. 빵은 별다른 도구 없이 사람들이 간편하게 먹을 수 있다는 장점 그리고 일정 수준의 영양소와 칼로리를 가지고 있다. 이러한 특징에 의해 빵은 많은 사람이 즐겨 찾는 식품이 되고 있다. 또한, 빵을 찾는 사람들 또한 점차 증가하고 있다.Bread is a food made from flour as the main ingredient, mixed with salt, sugar, butter, yeast, etc., and then fermented and baked or steamed. Bread has the advantage that people can easily eat it without any tools, and it has a certain level of nutrients and calories. Due to these characteristics, bread has become a favorite food for many people. Also, the number of people looking for bread is increasing.

빵의 인기가 많아지면서, 빵의 종류도 많아 지고 있고 빵의 맛을 높이는 제조 기술 또한 발전하고 있다. 일례로, 꿀, 버터 호두 등과 같은 재료가 혼합된 빵이 활발하게 제조되고 있다. 그러나, 현재 제조되는 많은 종류의 빵은 주원료가 밀가루로 되어, 밀가루의 글루덴에 의해 소화 불량을 발생시키는 문제를 가지고 있다. 아울러, 현재 제조되는 빵은 단 맛에 치우쳐진 문제를 가지고 있다.As the popularity of bread increases, the types of bread are increasing, and the manufacturing technology that enhances the taste of bread is also developing. For example, bread in which ingredients such as honey, butter and walnuts are mixed is being actively manufactured. However, many types of breads currently manufactured have a problem in that the main raw material is flour, and indigestion is caused by the gluten of the flour. In addition, currently manufactured bread has a problem of being biased toward sweetness.

대한민국 공개특허 제10-2013-0107455호 (공개일자: 2013.10.02) Republic of Korea Patent Publication No. 10-2013-0107455 (Publication date: 2013.10.02)

본 발명은 상기와 같은 문제점을 해결하기 위한 것이다. 본 발명은 밀가루에 쌀눈 분말을 혼합해 빵의 소화력을 높이고 영양적 기능성을 높여, 취식자가 건강을 챙기면서 쉽게 먹을 수 있는 쌀눈 발효 빵을 제안한다.The present invention is to solve the above problems. The present invention proposes a fermented rice bread that can be easily eaten while taking care of the health of the eater by mixing flour and rice powder to increase the digestibility of bread and increase nutritional functionality.

이와 같은 본 발명의 기술적 과제는 이상에서 언급한 과제로 제한되지 않으며 언급되지 않은 또 다른 기술적 과제는 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The technical problem of the present invention is not limited to the problems mentioned above, and another technical problem that is not mentioned will be clearly understood by those skilled in the art from the following description.

상기 기술적 과제를 달성하기 위한 본 발명의 쌀눈 발효 빵은,Rice noun fermented bread of the present invention for achieving the above technical problem,

쌀눈 분말 30 내지 40 중량부;30 to 40 parts by weight of rice flour;

밀가루 5 내지 10 중량부;5 to 10 parts by weight of flour;

초산전분 1.6 내지 2.0 중량부;1.6 to 2.0 parts by weight of starch acetate;

우유 20 ~ 30 중량부와, 돼지감자 0.5 ~ 2.5 중량부와, 케일 1 ~ 8 중량부와, 고구마 15 ~ 25 중량부와, 보리 0.1 ~ 0.3 중량부와, 순무 0.1 ~ 0.3 중량부와, 아보카도 0.1 ~ 0.3 중량부와, 귀리 0.1 ~ 0.3 중량부와, 야콘 0.1 ~ 0.3 중량부와, 꿀 0.1 ~ 0.3 중량부와, 소금 0.1 ~ 0.3 중량부와, 발아현미 0.1 ~ 0.3 중량부를 모두 혼합하여 25 ~ 30℃에서 10시간 동안 미생물로 발효된 발효물 15 내지 25 중량부;Milk 20 to 30 parts by weight, pork potato 0.5 to 2.5 parts by weight, kale 1 to 8 parts by weight, sweet potato 15 to 25 parts by weight, barley 0.1 to 0.3 parts by weight, turnip 0.1 to 0.3 parts by weight, avocado 0.1 to 0.3 parts by weight, oats 0.1 to 0.3 parts by weight, yacon 0.1 to 0.3 parts by weight, honey 0.1 to 0.3 parts by weight, salt 0.1 to 0.3 parts by weight, and germinated brown rice 0.1 to 0.3 parts by weight are all mixed together. 15 to 25 parts by weight of fermented product fermented with microorganisms at ~ 30° C. for 10 hours;

100℃ 중탕기에서 40 ~ 60분 간 가시오가피로 우려낸 것으로 만든 탕종 20 내지 30 중량부;20 to 30 parts by weight of hot water made by brewing with gasoline for 40 to 60 minutes in a 100°C water bath;

이스트 1 내지 2 중량부를 포함한다.It contains 1 to 2 parts by weight of yeast.

또한, 상기 기술적 과제를 달성하기 위한 본 발명의 쌀눈 발효 빵 제조 방법은, 우유 20 ~ 30 중량부와, 우유 중량부를 기준으로 돼지감자 0.5 ~ 2.5 중량부와, 케일 1 ~ 8 중량부와, 고구마 15 ~ 25 중량부와, 보리 0.1 ~ 0.3 중량부와, 순무 0.1 ~ 0.3 중량부와, 아보카도0.1 ~ 0.3 중량부와, 귀리 0.1 ~ 0.3 중량부와, 야콘 0.1 ~ 0.3 중량부를 혼합하여 미생물로 발효된 발효물을 제조하는 (a)단계;In addition, the method for producing fermented rice bread according to the present invention for achieving the above technical problem includes 20 to 30 parts by weight of milk, 0.5 to 2.5 parts by weight of pork potato, 1 to 8 parts by weight of kale, and sweet potatoes. Fermented by microorganisms by mixing 15 to 25 parts by weight, 0.1 to 0.3 parts by weight of barley, 0.1 to 0.3 parts by weight of turnips, 0.1 to 0.3 parts by weight of avocados, 0.1 to 0.3 parts by weight of oats, and 0.1 to 0.3 parts by weight of yacon (A) step of preparing the fermented product;

상기 발효물을 15 내지 25 중량부로 구성하고, 상기 쌀눈 분말을 30 내지 40 중량부로 구성하고, 상기 밀가루 중량부를 5 내지 10 중량부로 구성하여 반죽하는 (b)단계;(B) consisting of 15 to 25 parts by weight of the fermented product, 30 to 40 parts by weight of the rice flour, and 5 to 10 parts by weight of the flour for kneading;

100℃ 중탕기에서 40 ~ 60분 간 가시오가피로 우려낸 것으로 만든 탕종을 20 내지 30 중량부로 하여 상기 (b)단계에 혼합하는 (c)단계;(C) step of mixing in the step (b) to 20 to 30 parts by weight of the soybean made by brewing in a gasoline bath for 40 to 60 minutes in a 100°C bath;

상기 (c)단계 이후, 이스트 1 내지 2 중량부를 첨가하여 상온에서 30분 이내로 상온 숙성시킨 후, -5 ~ 7℃에서 24시간 동안 저온 숙성시킨 후에 상측이 250 ~ 270℃, 하측이200 ~ 220℃인 오븐에서 20분간 가열하는 (d)단계로 제조된다.After the step (c), after adding 1 to 2 parts by weight of yeast and aging at room temperature within 30 minutes at room temperature, after aging at low temperature for 24 hours at -5 to 7°C, the upper side is 250 to 270°C, the lower side is 200 to 220 It is prepared in step (d) of heating in an oven at °C for 20 minutes.

전술한 바와 같은 본 발명은 빵 내부를 부드럽게 하여, 식감을 향상시키고 취식자가 쉽게 소화할 수 있도록 한다. 또한, 본 발명은 쌀눈의 효능에 기인한 두뇌발달, 면역증진, 성장촉진, 피부미용에 효과를 가질 수 있다.The present invention as described above softens the inside of the bread, improves the texture, and allows the eater to easily digest it. In addition, the present invention may have an effect on brain development, immunity enhancement, growth promotion, and skin care due to the efficacy of rice eyes.

이상에서의 본 발명에 따른 효과는 상기에 한정되는 것은 아니며, 기타 본 발명의 효과들은 후술할 실시예 및 청구범위에 기재된 사항을 통하여 본 발명이 속하는 분야의 통상의 지식을 가진 자에 의하여 분명하게 이해될 수 있을 것이다.The effects according to the present invention in the above are not limited to the above, and other effects of the present invention are clearly described by those of ordinary skill in the field to which the present invention belongs through the matters described in the examples and claims to be described later. It will be understandable.

도 1은 본 발명의 일 실시예에 따른 쌀눈 발효 빵의 사시도이다.
도 2는 본 발명의 일 실시예에 따른 쌀눈 발효 빵의 제조되는 과정을 나타낸 순서도이다.
도 3은 본 발명의 일 실시예에 따른 쌀눈 발효 빵의 만들어는 과정에서 제조되는 숙성반죽물에 관한 것이다.
도 4는 도 3의 숙성반죽물이 오븐에서 가열되는 상태를 나타낸 도면이다.
1 is a perspective view of fermented rice bread according to an embodiment of the present invention.
Figure 2 is a flow chart showing the manufacturing process of the fermented rice flour bread according to an embodiment of the present invention.
Figure 3 relates to an aging dough prepared in the process of making fermented rice flour bread according to an embodiment of the present invention.
4 is a view showing a state in which the aged dough of FIG. 3 is heated in an oven.

이하, 첨부된 도면을 참조하여 본 발명의 실시 예를 상세히 설명하기로 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

본 발명의 실시 예는 당해 기술 분야에서 통상의 지식을 가진 자에게 본 발명을 더욱 완전하게 설명하기 위하여 제공되는 것이며, 하기 실시 예는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시 예에 한정되는 것은 아니다. 오히려, 이들 실시 예는 본 개시를 단지 충실 및 완전하게 하여, 당업자에게 본 발명의 사상을 완전하게 전달하기 위하여 제공되는 것일 뿐 이로써 한정되는 것은 아니며 도면상에서 표시된 동일 부호는 동일한 요소를 지칭한다.The embodiments of the present invention are provided to more completely describe the present invention to those of ordinary skill in the art, and the following examples may be modified in various other forms, and the scope of the present invention is as follows. It is not limited to the embodiment. Rather, these embodiments are provided only to faithfully and complete the present disclosure, and to completely convey the spirit of the present invention to those skilled in the art, and are not limited thereto, and the same numerals indicated in the drawings refer to the same elements.

이하, 도 1 내지 도 4를 참조하여 본 발명의 일 실시예에 따른 쌀눈 발효 빵에 대해 구체적으로 설명한다. 다만, 쌀눈 발효 빵에 대한 설명이 간결하고 명확해 질 수 있도록, 도 1을 참조해 쌀눈 발효 빵에 대해 설명한다.Hereinafter, with reference to Figures 1 to 4 will be described in detail with respect to the fermented rice flour bread according to an embodiment of the present invention. However, in order to make the description of the rice-noun fermented bread concise and clear, the rice-noun fermented bread will be described with reference to FIG. 1.

이후, 설명된 내용을 바탕으로 쌀눈 발효 빵의 구성요소 및 제조과정에 대해 구체적으로 설명한다.Hereinafter, the constituent elements and manufacturing process of fermented rice flour will be described in detail based on the description.

도 1은 본 발명의 일 실시예에 따른 쌀눈 발효 빵의 사시도이다.1 is a perspective view of fermented rice bread according to an embodiment of the present invention.

쌀눈 발효 빵(1)은 쌀눈 분말, 밀가루, 초산전분, 발효물, 탕종, 이스트 등을 혼합한 반죽물(10)을 주원료로 한다. 이러한 쌀눈 발효 빵(1)은 반죽물(10)이 상온에서 1차 숙성되고, 저온에서 2차 숙성 된후 오븐(O, 도 4참조)에서 가열되는 과정으로 제조될 수 있다. 쌀눈 발효 빵(1)은 이와 같은 원료 및 방식으로 제조되어, 맛있는 향을 내며 높은 식감을 낼 수 있다. 더욱이, 쌀눈 발효 빵(1)은 쌀눈 분발이 갖는 효능에 기인하여, 취식자의 두뇌발달, 면역증진, 성장촉진 및 피부미용에 높은 효능을 낼 수 있다.The rice-noun fermented bread (1) is made of a mixture of rice-noun powder, flour, acetic acid starch, fermented product, tangjong, yeast, and the like as a main ingredient. This fermented rice bread 1 may be prepared by a process in which the dough 10 is first aged at room temperature, then second aged at low temperature, and then heated in an oven (O, see FIG. 4). Fermented rice bread (1) is manufactured by the same raw material and method, it can exude a delicious flavor and a high texture. Moreover, fermented rice bread (1), due to the efficacy of rice powder, can exert high efficacy in brain development, immunity enhancement, growth promotion, and skin care of eaters.

쌀눈 발효 빵(1)은 쌀눈 분말 30 내지 40 중량부와, 쌀눈 분말 가루 중량부를 기준으로, 밀가루 5 내지 10 중량부 그리고 우유 20 ~ 30 중량부와, 돼지감자 0.5 ~ 2.5 중량부와, 케일 1 ~ 8 중량부와, 고구마 15 ~ 25 중량부 등을 포함한 발효물 15 ~ 25 중량부와, 탕종 20 내지 30 중량부 그리고 이스트 1 내지 2 중량부를 구성요소로 포함한다.Rice flour fermented bread (1) is based on 30 to 40 parts by weight of rice flour, 5 to 10 parts by weight of flour and 20 to 30 parts by weight of milk, 0.5 to 2.5 parts by weight of pork potato, and kale 1 To 8 parts by weight, 15 to 25 parts by weight of fermented products, including 15 to 25 parts by weight of sweet potatoes, 20 to 30 parts by weight of Tangjong, and 1 to 2 parts by weight of yeast as constituent elements.

아울러, 쌀눈 발효 빵(1)의 발효물에는 황태가 더 들어갈 수 있다. 이때, 황태는 후술할 순무 100/1 비율로 혼합되어 쌀눈 발효 빵(1)이 황태와 순무가 갖는 성장촉진의 특징을 최대치로 나타낼 수 있도록 한다.In addition, the fermented product of the rice snow fermented bread 1 may further contain yellow pollack. At this time, the yellow pollack is mixed in a ratio of 100/1 of turnip to be described later so that the rice-eye fermented bread (1) can express the characteristics of growth promotion of the yellow pollack and turnip to the maximum value.

또한, 쌀눈 발효 빵(1)은 전술한 구성요소를 통해 반죽물을 제조하는 단계, 제조된 반죽물을 2차 숙성시키는 단계 및 숙성된 반죽물을 가열하는 단계를 거쳐 제조될 수 있다.In addition, the rice flour fermented bread 1 may be manufactured through a step of preparing a dough product through the above-described components, a step of secondary aging the prepared dough product, and a step of heating the aged dough product.

이하, 도 2를 참조하여, 쌀눈 발효 빵의 제조과정 그리고 제조과정에서의 반죽물 및 오븐에서 구워지는 상태에 대해 구체적으로 설명한다. 도 2는 본 발명의 일 실시예에 따른 쌀눈 발효 빵의 제조되는 과정을 나타낸 순서도이고, 도 3은 본 발명의 일 실시예에 따른 쌀눈 발효 빵의 만들어는 과정에서 제조되는 숙성반죽물에 관한 것이다. 그리고 도 4는 도 3의 숙성반죽물이 오븐에서 가열되는 상태를 나타낸 도면이다.Hereinafter, with reference to FIG. 2, a manufacturing process of fermented rice-noun bread and a state of dough and oven-baked in the manufacturing process will be described in detail. Figure 2 is a flow chart showing the manufacturing process of the fermented rice nun bread according to an embodiment of the present invention, Figure 3 relates to an aged dough produced in the process of making the fermented rice nun according to an embodiment of the present invention . And Figure 4 is a view showing a state in which the aged dough of Figure 3 is heated in an oven.

쌀눈 발효 빵(1)은 발효물을 제조하는 단계(S110), 쌀눈 분말, 밀가루 및 초산전분을 제조하는 단계(S120), 탕종을 생성해 탕종, 쌀눈 분말, 밀가루 및 초산전분을 혼합하는 단계(S130), 혼합물에 이스트를 첨가한 후, 저온 숙성시키고 오븐에서 가열하는 단계(S40)를 거쳐 제조된다. 즉, 쌀눈 발효 빵(1)은 S110 내지 S140을 일련의 단계로 하여 제조된다.Fermented rice bread (1) is a step of producing a fermented product (S110), a step of producing rice flour, flour, and acetate starch (S120), and a step of producing a bean sprout and mixing Tangjong, rice flour, wheat flour and starch acetate ( S130), after adding yeast to the mixture, aging at low temperature and heating in an oven (S40). That is, the fermented rice bread 1 is manufactured by using S110 to S140 as a series of steps.

이하, 쌀눈 발효 빵을 제조하는 각 단계에 대해 구체적으로 설명한다.Hereinafter, each step of preparing fermented rice flour will be described in detail.

(a)단계에서 발효물은 우유 20 ~ 30 중량부와, 우유의 중량부를 기준으로 돼지감자 0.5 ~ 2.5 중량부와, 케일 1 ~ 8 중량부와, 고구마 15 ~25 중량부와, 보리 0.1 ~ 0.3 중량부와, 순무 0.1 ~ 0.3 중량부와, 아보카도 0.1 ~ 0.3 중량부와, 귀리 0.1 ~ 0.3 중량부와, 야콘 0.1 ~ 0.3 중량부가 혼합되고, 후술할 미생물로 발효되어 제조된다(S110). 여기서, 아보카도는 식이섬유의 함량이 높아 배변활동을 높일 수 있다. 이러한 아보카도는 프로바이오틱스유산균과 유카추출물과 혼합되어 유익균을 배양시킬 수 있다. 그리고 달콤한 향을 낼 수 있으며 장 운동을 활발하게 할 수 있다.In step (a), the fermented product is 20 to 30 parts by weight of milk, 0.5 to 2.5 parts by weight of pork potato, 1 to 8 parts by weight of kale, 15 to 25 parts by weight of sweet potato, and 0.1 to 0.1 parts by weight of barley based on the weight of milk. 0.3 parts by weight, 0.1 to 0.3 parts by weight of turnip, 0.1 to 0.3 parts by weight of avocado, 0.1 to 0.3 parts by weight of oats, 0.1 to 0.3 parts by weight of yacon are mixed, and fermented with microorganisms to be described later to be prepared (S110). Here, avocado has a high content of dietary fiber and can increase bowel movements. Such avocado can be mixed with probiotic lactic acid bacteria and yucca extract to cultivate beneficial bacteria. And it can give off a sweet scent and can make bowel movements active.

(b)단계에서 반죽물은 발효물을 15 내지 25 중량부로 구성하고, 쌀눈 분말을 30 내지 40 중량부로 구성하고 밀가루를 5 내지 10 중량부 그리고 초산전분을 1.6 내지 2.0 중량부로 구성되어 반죽될 수 있다(S120). 여기서, 초산전분은 1.6 ~ 2.0 중량부로 사용되어, 반죽물의 호화(genlatinization)가 보다 원활히 진행될 수 있도록 한다.In step (b), the dough may consist of 15 to 25 parts by weight of fermented product, 30 to 40 parts by weight of rice flour, 5 to 10 parts by weight of flour, and 1.6 to 2.0 parts by weight of starch acetate. Yes (S120). Here, the starch acetate is used in an amount of 1.6 to 2.0 parts by weight, so that the gelatinization of the dough can proceed more smoothly.

(c)단계에서 탕종은 100℃ 중탕기에서 40 ~ 60분 간 가시오가피로 우려내어 형성되고, 형성된 탕종은 20 내지 30 중량부로 하여 (b)단계에서 형성된 반죽물에 혼합될 수 있다. 이때, 반죽물은 도 3에 도시된 바와 같은 반죽물(10)이 될 수 있다. 여기서, 탕종은 가시오가피를 우릴 때 나오는 아킨토사이드 D성분에 기인하여 근골 건강을 형상시킬 수 있다.In step (c), the tangjong is formed by brewing in a 100°C water bath for 40 to 60 minutes with gasoline, and the formed tangjong may be mixed with the dough formed in step (b) in an amount of 20 to 30 parts by weight. In this case, the dough may be the dough 10 as shown in FIG. 3. Here, the tangjong can shape musculoskeletal health due to the akintoside D component that comes out when we use gasoline.

(d)단계에서 반죽물은 이스트 1 내지 2 중량부가 첨가되어 상온에서 30분 이내로 상온 숙성된 후, 시킨 후, -5 ~ 7℃에서 24시간 동안 저온 숙성시키는 단계로 진행될 수 있다. 이러한 단계를 통해 반죽의 내상을 안정화 시켜, 소성된 후 빵이 보다 부드럽게 찢어질 수 있도록 한다.In step (d), 1 to 2 parts by weight of yeast is added to the dough and then aged at room temperature within 30 minutes at room temperature, followed by aging at low temperature at -5 to 7°C for 24 hours. Through this step, the inner wound of the dough is stabilized, so that the bread is torn more smoothly after firing.

이후, 숙성반죽물은 상측이 250 ~ 270℃, 하측이 200 ~ 220℃인 오븐(O)에서 20분 간 가열되어 쌀눈 발효 빵으로 제조될 수 있다. 더욱이, 오븐에서 상측과 하측 간 온도 차를 50℃ 차이가 나게 하며 빵의 표면은 바삭함의 식감이 나도록 하고, 내부는 부드러운 식감이 나는 빵이 되도록 한다.Thereafter, the aged dough may be heated in an oven (O) having an upper side of 250 to 270° C. and a lower side of 200 to 220° C. for 20 minutes to be made into fermented bread. Moreover, the temperature difference between the upper and lower sides of the oven is made 50℃, and the surface of the bread has a crispy texture, and the inside has a soft texture.

본 발명의 쌀눈 발효 빵(1)은 전체 총 중량 가운데 쌀눈 분말이 30 ~ 40 중량부의 비율을 유지하여 반죽물을 형성할 때, 물과 섞이는 수화량을 적절하게 유지시켜 반죽이 원활하게 형성될 수 있도록 한다. 또한, 발효물의 총 중량 가운데 고구마 15 ~ 25 중량부, 고구마 중량부를 기준으로 보리 0.1 ~ 0.3 중량부를 넣어 빵의 질감을 부드럽게 유지시킬 수 있다. 아울러, 본 발명의 발효물에는 고구마 중량부를 기준으로 하여 꿀 0.1 ~ 0.3 중량부, 소금 0.1 ~ 0.3 중량부, 발아현미 0.1 ~ 0.3 중량부가 더 혼합될 수 있다. 발효물에 혼합된 혼합물을 통해, 쌀눈 발효 빵(1)은 건강개선 특징 일례로, 아보카토가 갖는 소화활동의 촉진에 따라 쉽게 배변활동을 할 수 있도록 하는 등의 특징을 나타낼 수 있다.When the rice flour fermented bread 1 of the present invention maintains a ratio of 30 to 40 parts by weight of the rice flour in the total weight to form a dough, the dough can be formed smoothly by properly maintaining the amount of hydration mixed with water. To be there. In addition, 15 to 25 parts by weight of sweet potatoes and 0.1 to 0.3 parts by weight of barley based on the weight of sweet potatoes among the total weight of the fermented product may be added to maintain the smooth texture of the bread. In addition, 0.1 to 0.3 parts by weight of honey, 0.1 to 0.3 parts by weight of salt, and 0.1 to 0.3 parts by weight of germinated brown rice may be further mixed in the fermented product of the present invention based on parts by weight of sweet potatoes. Through the mixture mixed with the fermented product, the fermented rice bread (1) may exhibit characteristics such as, as an example of health improvement characteristics, such as to facilitate bowel movements according to the promotion of digestive activities of avocato.

전술한 바와 같은 특징을 내는 쌀눈 발효 빵(1)의 발효물은 미생물에 의해 발효될 수 있다. 여기서, 미생물은 혐기성균 또는 호기성균으로서, 중온균으로 바실러스 서브틸리스(Bacillus subtilis), 바실러스 세레우스(Bacillus cereus), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 액시도필루스(Lactobacillus acidophilus), 사카로마이세스 세레비지에(Saccharomyces cerevisiae) 또는 사카로마이세스 엘립소이데우스(Saccharomyces ellipsoideus)로 이루어진 군에서 하나 이상의 미생물이 될 수 있다. 또는 고온균으로 바실러스 푸밀루스(Bacillus pumilus), 바실러스 스미티(Bacillus smithii), 바실러스 리체니포미스(Bacillus lincheniformis), 또는 바실러스 스테아로서모필루스(Bacillus stearothermophillus)로 이루어진 군에서 하나 이상 선택된 미생물이 될 수 있다.The fermented product of the rice sprout fermented bread 1 having the above-described characteristics may be fermented by microorganisms. Here, the microorganisms are anaerobic bacteria or aerobic bacteria, and are mesophilic bacteria such as Bacillus subtilis, Bacillus cereus, Lactobacillus plantarum, and Lactobacillus acidophilus. ), Saccharomyces cerevisiae, or Saccharomyces ellipsoideus. Or it may be one or more microorganisms selected from the group consisting of Bacillus pumilus, Bacillus smithii, Bacillus lincheniformis, or Bacillus stearothermophillus as a thermophilic bacteria. have.

이와 같은 미생물 가운데 중온균은 발효 초기의 스타트 발효균으로 작용하여 초기의 유해미생물의 증식을 막으며 발효의 효율을 향상시키고, 고온균은 고온에도 유효하게 증식 할 수 있으면서 유해균의 성장을 억제시킬 수 있다.Among these microorganisms, mesophilic bacteria act as start fermentation bacteria in the initial stage of fermentation, preventing the growth of harmful microorganisms in the early stage and improving fermentation efficiency, and high temperature bacteria can effectively proliferate even at high temperatures and suppress the growth of harmful bacteria. .

본 발명의 일 실시예에 따라 반죽물(10)을 제조 시에 발효물과 밀가루, 꿀, 소금, 발아현미의 투입량을 하기 표 1에 표시하였다.When preparing the dough 10 according to an embodiment of the present invention, the amounts of fermented product, flour, honey, salt, and germinated brown rice are shown in Table 1 below.

성분ingredient 질량(g)Mass (g) 쌀눈 분말Rice powder 300300 밀가루flour 5050 발효물Fermented product 150150 탕종Indulgence 150150 초산전분Starch acetate 1616

이때, 투입량은 그 총량에 따라서 적절하게 변경가능 할 것이므로 그 구체적인 함량비에 관해서는 상세한 설명을 생략한다. 본 발명에서 반죽의 형태 및 성형성을 위하여 반죽의 전체 중량에 대해 쌀눈 분말 30 내지 40 중량부, 초산전분은 1.6 내지 2.0 중량부 및 밀가루 5 내지 10 중량부로 포함되도록 한다. 이때, 밀가루의 양을 반죽의 점도에 따라서 쌀눈 분말, 발효물보다 많은 양으로 투입될 수도 있으나, 이에 한정한 것은 아니다. 다만, 발효물의 함유량은 자칫 쌀눈 분말의 반죽의 성형성과 형태유지, 무미건조한 맛이 부각되지 않도록 30 내지 40 중량부로 포함되는 것이 바람직하다.본 발명의 일 실시예의 쌀눈 발효 빵과, 전술한 구성요소에서 쌀눈 분말을 밀가루로 대체하여 제조된 빵을 대상자 40명의 패널(20대-10명, 30대-10명, 40대-10명, 50대-10명; 남자 20명, 여자 20명)을 대상으로 색깔, 맛, 냄새, 식감 및 종합적인 기호성으로 총 5개 항목의 관능 평가를 실시하였다.At this time, since the input amount may be appropriately changed according to the total amount, detailed description of the specific content ratio will be omitted. In the present invention, for the shape and moldability of the dough, 30 to 40 parts by weight of rice flour, 1.6 to 2.0 parts by weight of acetic acid starch, and 5 to 10 parts by weight of flour are included with respect to the total weight of the dough. In this case, the amount of flour may be added in an amount greater than that of rice flour or fermented material depending on the viscosity of the dough, but is not limited thereto. However, the content of the fermented product is preferably included in an amount of 30 to 40 parts by weight so that the moldability and shape maintenance of the dough of the rice flour powder, and the tasteless taste are not emphasized. A panel of 40 subjects (20s-10 people, 30s-10 people, 40s-10 people, 50s-10 people; 20 males, 20 females) used bread manufactured by replacing rice flour with wheat flour. Sensory evaluation of a total of 5 items was conducted as the subject, with color, taste, smell, texture, and overall palatability.

각 평가 항목은 5.0점 평가(1.0: 매우 나쁘다, 2.0: 나쁘다, 3.0: 보통이다, 4.0: 좋다, 5.0: 매우 좋다)로 측정 후, 평균값을 산출해 아래 표 4에 표시하였다.Each evaluation item was measured with a 5.0 point evaluation (1.0: very bad, 2.0: bad, 3.0: normal, 4.0: good, 5.0: very good), and then the average value was calculated and shown in Table 4 below.

구분division 색깔Color flavor 냄새smell 식감Texture 종합 기호성Comprehensive palatability 본 발명의 실시예Examples of the present invention 4.54.5 4.54.5 3.93.9 4.14.1 4.34.3 비교예Comparative example 3.83.8 3.83.8 4.04.0 4.04.0 3.93.9 5.0점 평가(1.0: 매우 나쁘다, 2.0: 나쁘다, 3.0: 보통이다, 4.0: 좋다, 5.0: 매우 좋다)5.0 points evaluation (1.0: very bad, 2.0: bad, 3.0: moderate, 4.0: good, 5.0: very good)

평가결과는 첨부된 표 2와 같다. 첨부된 표 2에서 확인할 수 있는 바와 같이, 전술한 조건에서 본 발명의 쌀눈 발효 빵은 비교예의 빵에 비해 색깔과 맛이 보다 우수하다는 평가를 받았다.그리고 본 발명의 일 실시예의 쌀눈 발효 빵과 전술한 구성요소에서 발효물에서 아보카토가 제외되어 제조된 발효물로 사용해 제조한 빵을 패널(앞서 설명한 패널)에게 제공했다. 그리고 본 발명의 일 실시예의 빵과 비교예로 제조된 빵에 대한 관능 평가를 실시하였다.The evaluation results are shown in Table 2 attached. As can be seen from the accompanying Table 2, under the above-described conditions, the rice-sune fermented bread of the present invention was evaluated to be superior in color and taste compared to the bread of the comparative example. In one component, bread prepared using the fermented product, which was prepared by excluding avocato from the fermentation product, was provided to the panel (the panel described above). And sensory evaluation was performed on the bread of an example of the present invention and the bread prepared as a comparative example.

구분division 색깔Color flavor 냄새smell 식감Texture 종합 기호성Comprehensive palatability 본 발명의 실시예Examples of the present invention 4.54.5 4.54.5 3.93.9 4.14.1 4.34.3 비교예Comparative example 4.34.3 4.24.2 4.04.0 3.83.8 4.14.1 5.0점 평가(1.0: 매우 나쁘다, 2.0: 나쁘다, 3.0: 보통이다, 4.0: 좋다, 5.0: 매우 좋다)5.0 points evaluation (1.0: very bad, 2.0: bad, 3.0: moderate, 4.0: good, 5.0: very good)

평가결과는 첨부된 표 3과 같다. 표 3에서 확인할 수 있는 바와 같이, 본 발명의 쌀눈 발효 빵은 비교예의 빵에 비해, 식감에 있어 높은 점수를 받았다. 더욱이 많은 패널은 비교예의 빵 보다 본 발명의 실시예의 빵이 쉽게 찢어지는 느낌이 받았다고 하였으며 부드럽게 씹힌다는 평가를 내렸다.또한, 본 발명의 일 실시예의 쌀눈 발효 빵과, 전술한 구성요소에서 전술한 숙성과 다른 발효 숙성 방식으로 숙성된 반죽물로 제조된 빵을 전술한 패널에게 제공했다. 그리고 본 발명의 일 실시예의 빵과 비교예로 제조된 빵에 대한 관능 평가를 실시하였다.The evaluation results are shown in Table 3 attached. As can be seen in Table 3, the fermented rice flour bread of the present invention received a high score in texture compared to the bread of the comparative example. Moreover, many panels said that the bread of the example of the present invention had a feeling of tearing more easily than the bread of the comparative example, and evaluated that it was chewed smoothly. In addition, the fermented bread of the embodiment of the present invention and the above-described components were described above. Breads made from doughs aged by fermentation aging methods different from those of aging were provided to the panel described above. And sensory evaluation was performed on the bread of an example of the present invention and the bread prepared as a comparative example.

구분division 색깔Color flavor 냄새smell 식감Texture 종합 기호성Comprehensive palatability 본 발명의 실시예Examples of the present invention 4.54.5 4.54.5 3.93.9 4.14.1 4.34.3 비교예Comparative example 3.63.6 3.53.5 4.04.0 3.53.5 3.83.8 5.0점 평가(1.0: 매우 나쁘다, 2.0: 나쁘다, 3.0: 보통이다, 4.0: 좋다, 5.0: 매우 좋다)5.0 points evaluation (1.0: very bad, 2.0: bad, 3.0: moderate, 4.0: good, 5.0: very good)

평가결과는 첨부된 표 4와 같다. 표 4에서 확인할 수 있는 바와 같이, 본 발명의 쌀눈 발효 빵은 비교예의 빵에 비해, 색깔 및 식감에 있어 높은 점수를 받았다. 이를 통해 알 수 있듯이, 반죽물을 1차 상온 숙성시키고, 2차 저온 숙성하는 과정에서, 2차 숙성 과정은 빵의 식감 및 색깔 그리고 맛을 향상시킨다는 것을 알 수 있다.아울러, 본 발명의 일 실시예의 쌀눈 발효 빵과 전술한 구성요소에서 탕종을 물로 대체하여 제조된 빵을 전술한 패널에게 제공했다. 그리고 본 발명의 일 실시예의 빵과 비교예로 제조된 빵에 대한 관능 평가를 실시하였다.The evaluation results are shown in Table 4 attached. As can be seen in Table 4, the fermented rice flour bread of the present invention received a high score in color and texture compared to the bread of the comparative example. As can be seen from this, it can be seen that in the process of first aging the dough at room temperature and second aging at low temperature, the second aging process improves the texture, color, and taste of the bread. In addition, one implementation of the present invention Examples of fermented rice bread and bread prepared by substituting water for tangjong in the above-described components were provided to the panel described above. And sensory evaluation was performed on the bread of an example of the present invention and the bread prepared as a comparative example.

구분division 색깔Color flavor 냄새smell 식감Texture 종합 기호성Comprehensive palatability 본 발명의 실시예Examples of the present invention 4.54.5 4.54.5 3.93.9 4.14.1 4.34.3 비교예Comparative example 4.44.4 4.24.2 3.83.8 4.04.0 4.14.1 5.0점 평가(1.0: 매우 나쁘다, 2.0: 나쁘다, 3.0: 보통이다, 4.0: 좋다, 5.0: 매우 좋다)5.0 points evaluation (1.0: very bad, 2.0: bad, 3.0: moderate, 4.0: good, 5.0: very good)

평가결과는 첨부된 표 5와 같다. 첨부된 표 5에서 확인할 수 있는 바와 같이, 본 발명의 쌀눈 발효 빵은 비교예의 빵에 비해 맛에 있어 높은 점수를 받았다. 가시오가피로 우려된 물을 사용하였을 때, 그렇지 않은 물로 제조된 빵에 비해 맛이 좋아진다는 것을 확인할 수 있다.또한, 본 발명의 일 실시예의 쌀눈 발효 빵과, 전술한 구성요소에서 전술한 숙성반죽물을 오븐의 상측과 하측 간 온도차가 40℃나는 오븐에 소성하여 제조된 빵을 전술한 패널에게 제공했다. 그리고 본 발명의 일 실시예의 빵과 비교예로 제조된 빵에 대한 관능 평가를 실시하였다.The evaluation results are shown in Table 5 attached. As can be seen in the attached Table 5, the fermented rice flour bread of the present invention received a high score in terms of taste compared to the bread of the comparative example. It can be seen that when water, which is concerned about gastrophilia, is used, the taste is improved compared to bread made with water that is not. In addition, the fermented rice bread according to an embodiment of the present invention, and the above-described aging dough in the above-described components Bread prepared by baking water in an oven having a temperature difference between the upper and lower sides of the oven of 40° C. was provided to the panel described above. And sensory evaluation was performed on the bread of an example of the present invention and the bread prepared as a comparative example.

구분division 색깔Color flavor 냄새smell 식감Texture 종합 기호성Comprehensive palatability 본 발명의 실시예Examples of the present invention 4.54.5 4.54.5 3.93.9 4.14.1 4.34.3 비교예Comparative example 3.43.4 3.63.6 3.43.4 3.33.3 3.33.3 5.0점 평가(1.0: 매우 나쁘다, 2.0: 나쁘다, 3.0: 보통이다, 4.0: 좋다, 5.0: 매우 좋다)5.0 points evaluation (1.0: very bad, 2.0: bad, 3.0: moderate, 4.0: good, 5.0: very good)

평가결과는 첨부된 표 6과 같다. 첨부된 표 6에서 확인할 수 있는 바와 같이, 본 발명의 쌀눈 발효 빵은 비교예의 빵에 비해, 색깔, 맛, 냄새, 식감 등 모든 부분에 있어 높은 점수를 받았다. 이를 통해, 알 수 있듯이 숙성반죽물이 상측과 하측 간 온도 차가 50℃나는 환경에서 제조되었을 때, 그렇지 않은 환경에서 제조된 빵에 비해 빵의 색깔, 맛, 냄새, 식감 등 모든 면에서 우수한 특징을 내는 것을 알 수 있다.이상에서 살펴본 바와 같이, 본 발명에 따른 쌀눈 발효 빵은 발명의 구체적인 실시예를 상세하게 설명되었으나, 본 발명의 사상을 이해하는 당업자는 동일한 사상의 범위 내에서 다른 구성요소를 추가, 변경, 삭제 등을 통하여, 퇴보적인 다른 발명이나 본 발명 사상의 범위 내에 포함되는 다른 실시예를 용이하게 제안할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 본 발명의 범위는 상술한 상세한 설명보다는 후술하는 특허청구의 범위에 의하여 나타내어지며, 특허청구의 범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.The evaluation results are shown in Table 6 attached. As can be seen in the attached Table 6, the fermented rice bread of the present invention received a high score in all areas, such as color, taste, smell, texture, etc., compared to the bread of the comparative example. Through this, as can be seen, when the aged dough is manufactured in an environment where the temperature difference between the upper and lower sides is 50℃, it has excellent characteristics in all aspects such as the color, taste, smell, and texture of the bread compared to bread manufactured in an environment that does not. As described above, the fermented rice flour according to the present invention has been described in detail with specific embodiments of the present invention, but those skilled in the art who understand the spirit of the present invention may use other components within the scope of the same idea. Through additions, changes, deletions, etc., it will be possible to easily propose other regressive inventions or other embodiments included within the scope of the inventive concept. Therefore, it should be understood that the embodiments described above are illustrative and non-limiting in all respects. The scope of the present invention is indicated by the scope of the claims to be described later rather than the detailed description described above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts are included in the scope of the present invention. Should be interpreted as.

Claims (1)

쌀눈 분말 30 내지 40 중량부;
밀가루 5 내지 10 중량부;
초산전분 1.6 내지 2.0 중량부;
우유 20 ~ 30 중량부와, 돼지감자 0.5 ~ 2.5 중량부와, 케일 1 ~ 8 중량부와, 고구마 15 ~25 중량부와, 보리 0.1 ~ 0.3 중량부와, 순무 0.1 ~ 0.3 중량부와, 아보카도0.1 ~ 0.3 중량부와, 귀리 0.1 ~ 0.3 중량부와, 야콘 0.1 ~ 0.3 중량부와, 꿀 0.1 ~ 0.3 중량부와, 소금 0.1 ~ 0.3 중량부와, 발아현미 0.1 ~ 0.3 중량부를 모두 혼합하여 25 ~ 30℃에서 10 시간 동안 미생물로 발효된 발효물 15 내지 25 중량부;
100℃중탕기에서 40 ~ 60분 간 가시오가피로 우려낸 것으로 만든 탕종 20 내지 30 중량부; 및
이스트 1 내지 2 중량부를 포함하는, 쌀눈 발효 빵.
30 to 40 parts by weight of rice flour;
5 to 10 parts by weight of flour;
1.6 to 2.0 parts by weight of starch acetate;
Milk 20 to 30 parts by weight, pork potato 0.5 to 2.5 parts by weight, kale 1 to 8 parts by weight, sweet potato 15 to 25 parts by weight, barley 0.1 to 0.3 parts by weight, turnip 0.1 to 0.3 parts by weight, avocado 0.1 to 0.3 parts by weight, oats 0.1 to 0.3 parts by weight, yacon 0.1 to 0.3 parts by weight, honey 0.1 to 0.3 parts by weight, salt 0.1 to 0.3 parts by weight, and germinated brown rice 0.1 to 0.3 parts by weight are all mixed together. 15 to 25 parts by weight of fermented product fermented with microorganisms at ~ 30°C for 10 hours;
20 to 30 parts by weight of hot water made by brewing with gasoline for 40 to 60 minutes in a 100°C bath; And
Fermented rice bread containing 1 to 2 parts by weight of yeast.
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KR101649831B1 (en) 2015-11-09 2016-08-19 이다웅 Manufacturing method of wheat flour composition using rice bran and embryo
KR102001956B1 (en) 2017-11-20 2019-10-01 엄재숙 The manufacturing method for bread containging much embryo bud of rice and using goat's milk

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KR20120086623A (en) * 2011-01-26 2012-08-03 에스엘비코리아(주) Siberian ginseng extract containing functional composition of bread and sandwiches prepared by this manufacturing method
KR20130107455A (en) 2012-03-22 2013-10-02 주식회사 쌀눈맛 Bud of half-crushed rice powder bread

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KR101649831B1 (en) 2015-11-09 2016-08-19 이다웅 Manufacturing method of wheat flour composition using rice bran and embryo
KR102001956B1 (en) 2017-11-20 2019-10-01 엄재숙 The manufacturing method for bread containging much embryo bud of rice and using goat's milk

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