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

Abstract

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

Fermented Bread With Embryo Bud Of Rice{Leavened Bread With Embryo Bud Of Rice}

The technical field of the present invention is the field of manufacturing bread using rice flour.

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.

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.

Republic of Korea Patent Publication No. 10-2013-0107455 (Publication date: 2013.10.02)

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.

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.

Rice noun fermented bread of the present invention for achieving the above technical problem,

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 water bath;

It contains 1 to 2 parts by weight of yeast.

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;

(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;

(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;

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.

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.

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.

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.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

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.

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.

Hereinafter, the constituent elements and manufacturing process of fermented rice flour will be described in detail based on the description.

1 is a perspective view of fermented rice bread according to an embodiment of the present invention.

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.

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.

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.

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.

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.

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.

Hereinafter, each step of preparing fermented rice flour will be described in detail.

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.

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.

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.

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.

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.

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.

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.

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. .

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.

ingredient Mass (g) Rice powder 300 flour 50 Fermented product 150 Indulgence 150 Starch acetate 16

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.

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.

division Color flavor smell Texture Comprehensive palatability Examples of the present invention 4.5 4.5 3.9 4.1 4.3 Comparative example 3.8 3.8 4.0 4.0 3.9 5.0 points evaluation (1.0: very bad, 2.0: bad, 3.0: moderate, 4.0: good, 5.0: very good)

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.

division Color flavor smell Texture Comprehensive palatability Examples of the present invention 4.5 4.5 3.9 4.1 4.3 Comparative example 4.3 4.2 4.0 3.8 4.1 5.0 points evaluation (1.0: very bad, 2.0: bad, 3.0: moderate, 4.0: good, 5.0: very good)

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.

division Color flavor smell Texture Comprehensive palatability Examples of the present invention 4.5 4.5 3.9 4.1 4.3 Comparative example 3.6 3.5 4.0 3.5 3.8 5.0 points evaluation (1.0: very bad, 2.0: bad, 3.0: moderate, 4.0: good, 5.0: very good)

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.

division Color flavor smell Texture Comprehensive palatability Examples of the present invention 4.5 4.5 3.9 4.1 4.3 Comparative example 4.4 4.2 3.8 4.0 4.1 5.0 points evaluation (1.0: very bad, 2.0: bad, 3.0: moderate, 4.0: good, 5.0: very good)

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.

division Color flavor smell Texture Comprehensive palatability Examples of the present invention 4.5 4.5 3.9 4.1 4.3 Comparative example 3.4 3.6 3.4 3.3 3.3 5.0 points evaluation (1.0: very bad, 2.0: bad, 3.0: moderate, 4.0: good, 5.0: very good)

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)

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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