KR102236675B1 - Manufacture method of rice bread - Google Patents

Abstract

The present invention relates to a method for manufacturing bio-rice bread using a fermented rice starter, which can promote rice consumption to facilitate the stock of surplus rice while increasing digestibility. According to the present invention, the method comprises a first fermentation step, a secondary fermentation step, a kneading step, a re-kneading step, a forming step, a third fermentation step, a baking step, a natural cooling step, and a packaging step.

Description

Manufacturing method of bio rice bread using fermented rice fermented seeds {Manufacture method of rice bread}

The present invention improves digestibility, such as poor digestion or bloating after eating bread made with wheat as the main material by manufacturing rice bread made with rice as the main material instead of bread made with wheat as the main material. The present invention relates to a method for producing bio-rice bread using fermented rice fermented species capable of promoting rice stocking and consumption of rice.

Rice, along with barley and wheat, is an important agricultural product known worldwide.

About 92% of the world's total production is produced in many Asian countries, and most of the rice is eaten by Asians. Korea is also one of the major producers of rice, and the rice produced in this way has established itself as a staple food for the Korean people.

In recent years, younger generations mainly consume fast food, including breads made from wheat imported from the United States or Europe, so the consumption of rice is rapidly decreasing.

According to a recent survey by the National Statistical Office, rice consumption, such as government rice purchased and stored by the government, remains circulating due to a sharp decrease in rice consumption from several years ago. The cost is increasing astronomically.

Breads as described above are generally baked or steamed in an oven after aging for a certain period of time after wheat dough is kneaded. At this time, the structure of the bread is significantly expanded than the original dough. It is known that the expansion of the bread tissue occurs because the wheat protein called gluten has the property of retaining air in the dough tissue, and due to the property of the bread, the bread has a soft texture and a distinctive taste.

However, bread made with wheat may have problems with digestion, such as poor digestion or bloating after consumption, or some people allergic to it.

In order to solve the above problems, the present invention manufactures rice bread made with rice as the main material instead of bread made with wheat as the main material, so that after ingestion of bread made with wheat as the main material, digestion is difficult or the inside is bloated. Its purpose is to provide a method for producing bio-rice bread using fermented rice fermented species that can improve the digestibility of rice and promote the consumption of rice by promoting the inventory of remaining rice.

The production method of bio-rice bread using fermented rice fermented seeds according to the present invention is to put 55% by weight of rice flour, 39.17% by weight of milk, 1.67% by weight of lactic acid bacteria, 4.14% by weight of sugar, and 0.02% by weight of a complex enzyme into a mixer bowl for 3 minutes. A first fermentation step of low-temperature fermentation for 24 hours at a temperature of 2 to 4°C in a fermentation chamber; A second fermentation step in which the first fermented product fermented in the first fermentation step and rice flour are put in a mixer bowl and kneaded for 10 minutes in a fermentation chamber at a temperature of 2 to 4° C. for 24 hours at low temperature; A kneading step of putting the second fermented product fermented in the second fermentation step, rice flour, butter, salt, fresh yeast, oligosaccharide, honey, makgeolli, and purified water into a mixer bowl and kneading for 3 minutes; A re-kneading step of adding fats and oils to the dough kneaded in the kneading step and kneading again for 3 minutes; Quantitatively dividing the re-kneaded material re-kneaded in the re-kneading step and then forming the divided re-kneaded material through a molding machine; A third fermentation step in which the molded product formed in the molding step is put on a bread plate and fermented in a fermentation chamber at a temperature of 37° C. and a humidity of 85% for 50 to 60 minutes; A firing step of baking the third fermented product fermented in the third fermentation step at a temperature of 160 to 190° C. for 10 to 13 minutes; Natural cooling until the internal temperature of the fired product baked in the firing step falls below 35°C; It characterized in that the rice bread is completed through the step of film-packing the fired product cooled in the natural cooling step.

In addition, the complex enzyme agent of the first fermentation step,

It is characterized in that alpha amylase, maltogenic alpha amylase, lipase, and glucose oxidase are used in combination.

In addition, the lactic acid bacteria of the first fermentation step,

Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei It is characterized in that water is fermented.

In addition, it is characterized in that consisting of 75% by weight of the first fermented product and 25% by weight of rice flour in the second fermentation step.

In addition, the dough to be kneaded in the kneading step,

The second fermented product fermented in the second fermentation step 14.30 wt%, rice flour 47.69 wt%, butter 7.15 wt%, salt 0.81 wt%, fresh yeast 0.72 wt%, oligosaccharide 1.43 wt%, honey 2.86 wt%, makgeolli 4.77 wt% %, and 20.27% by weight of purified water.

The manufacturing method of bio-rice bread using fermented rice fermented species according to the present invention has an effect of promoting intestinal health while improving digestion by the action of lactic acid bacteria by fermenting the dough with lactic acid bacteria.

In addition, the present invention improves digestibility by using rice instead of wheat in order to improve the indigestion of bread made with wheat as the main material or to improve the stuffiness in the inside, and the effect of reducing the inventory of rice by promoting the consumption of rice. There is.

A method of manufacturing a bio rice bread using fermented rice fermented species according to the present invention will be described in detail.

First, 55% by weight of rice flour, 39.17% by weight of milk, 1.67% by weight of lactic acid bacteria, 4.14% by weight of sugar, and 0.02% by weight of a complex enzyme were added to a mixer bowl and kneaded for 3 minutes to form a first dough. The first fermentation is carried out for 24 hours at a temperature of 2 ~ 4℃ in a fermentation room.

The reason why the primary fermented product is aged at a low temperature for 24 hours at a temperature of 2 to 4°C in a fermentation chamber is because the active ingredients of rice, protein, fat, and starch are decomposed, which improves digestion and absorption rate when ingesting rice bread to be completed later. This is because it has the advantage of being.

In addition, the complex enzyme is used in combination with alpha amylase, maltogenic alpha amylase, lipase, and glucose oxidase.

In addition, the lactic acid bacteria is Lactobacillus plantarum in the present invention, Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus casei (Lactobacillus casei) One lactic acid bacteria can be selected and used, and the primary fermented product is fermented by the lactic acid bacteria.

As described above, by fermenting the first fermented product with lactic acid bacteria, there is an effect of promoting intestinal health while improving digestion by the action of lactic acid bacteria when ingesting rice bread to be completed later.

In the present invention, there is an effect of improving digestibility by using rice to improve indigestion or bloating when eating bread made with wheat as a main material, and reducing the inventory of rice by promoting consumption of rice.

Then, the first fermented product fermented in the first fermentation step and rice flour are put in a mixer bowl and kneaded for 10 minutes to form a second dough, and then second fermented for 24 hours at a temperature of 2 to 4°C in a fermentation room. do.

The second dough is composed of a blending ratio of 75% by weight of the first fermented product and 25% by weight of rice flour.

In order to improve digestion and absorption rate when eating bread to be completed later, that is, to decompose protein, fat, and starch, which are active ingredients of rice, by mixing rice flour into the second dough, the inside of the second dough has 2 to 4 By aging at low temperature for 24 hours in a fermentation room at a temperature of °C, there is an advantage of improving digestion and absorption rate when ingesting rice bread to be completed later.

Meanwhile, rice flour, butter, salt, fresh yeast, oligosaccharide, honey, makgeolli, and purified water are added to the second fermented product fermented in the second fermentation step and kneaded for 3 minutes to form a dough.

The dough kneaded in the kneading step as described above,

The second fermented product fermented in the second fermentation step 14.30 wt%, rice flour 47.69 wt%, butter 7.15 wt%, salt 0.81 wt%, fresh yeast 0.72 wt%, oligosaccharide 1.43 wt%, honey 2.86 wt%, makgeolli 4.77 wt% % And 20.27% by weight of purified water.

Then, fats and oils are added to the dough kneaded in the kneading step and kneaded again for 3 minutes to form a re-kneaded product.

The reason why oils and fats are added in the re-kneading step is that when oils and fats are added in the kneading step, the purified water and oil and fat are not mixed, so that the dough is not formed smoothly. It's kneading.

Then, after quantitatively dividing the re-kneaded material in the re-kneading step, the divided re-kneaded material is molded through a molding machine.

Meanwhile, the molded product formed in the molding step is put on a bread plate, and the third fermentation is performed for 50 to 60 minutes at a temperature of 37° C. and a humidity of 85% in a fermentation chamber.

The reason for setting the inside of the fermentation chamber to a temperature of 37°C and a humidity of 85% is that when the temperature inside the fermentation chamber is higher than the temperature of 37°C, the raw yeast is over-ripened, and when the temperature is lower than the temperature of 37°C, the fermentation is immature. This is because if the humidity inside the fermentation chamber is higher than 85%, the surface of the gluten dries and the texture becomes tough and becomes tough, and if the humidity is lower than 85%, the gluten becomes hard and crumbly.

Then, the third fermented product fermented in the third fermentation step is baked at a temperature of 160 to 190° C. for 10 to 13 minutes.

As described above, when the third fermented product is baked and baked at a temperature of 160 to 190°C for 10 to 13 minutes, the surface of the bread becomes crispy and the inside is moist, that is, the outside is crispy and the inside becomes soft.

Then, natural cooling is performed until the internal temperature of the calcined product baked in the firing step falls below 35°C.

Then, the calcined product cooled in the natural cooling step, that is, rice bread, is film-wrapped to prevent penetration of foreign matter from the outside and evaporation of moisture.

Unlike bread made with wheat as the main ingredient, the rice bread completed as described above has a well-digested effect that does not become indigestible or bloated, and also promotes the consumption of remaining rice, thereby reducing the inventory of rice. There is.

Claims (5)

Put 55% by weight of rice flour, 39.17% by weight of milk, 1.67% by weight of lactic acid bacteria, 4.14% by weight of sugar, and 0.02% by weight of a complex enzyme into a mixer bowl, and knead the first dough formed by kneading for 3 minutes in a fermentation room at a temperature of 2 to 4℃. A first fermentation step of low-temperature fermentation for 24 hours;
Put 75% by weight of the first fermented product fermented in the first fermentation step and 25% by weight of rice flour into a mixer bowl and knead for 10 minutes to ferment the second dough formed at a temperature of 2 to 4°C in a fermentation chamber for 24 hours at low temperature. A second fermentation step;
The second fermented product fermented in the second fermentation step 14.30 wt%, rice flour 47.69 wt%, butter 7.15 wt%, salt 0.81 wt%, fresh yeast 0.72 wt%, oligosaccharide 1.43 wt%, honey 2.86 wt%, makgeolli 4.77 wt% % And 20.27% by weight of purified water in a mixer bowl and kneading for 3 minutes;
A re-kneading step of adding fats and oils to the dough kneaded in the kneading step and kneading again for 3 minutes;
Quantitatively dividing the re-kneaded material in the re-kneading step, and then forming the divided re-kneaded material through a molding machine;
A third fermentation step in which the molded product formed in the molding step is put on a bread plate and fermented in a fermentation chamber at a temperature of 37° C. and a humidity of 85% for 50 to 60 minutes;
A firing step of baking the third fermented product fermented in the third fermentation step at a temperature of 160 to 190° C. for 10 to 13 minutes;
Natural cooling until the internal temperature of the sintered product baked in the sintering step falls below 35°C;
A method for producing bio-rice bread using fermented rice fermented seeds, characterized in that the rice bread is completed through the step of film-packing the calcined product cooled in the natural cooling step.
The method of claim 1,
The complex enzyme agent of the first fermentation step,
Manufacture of bio rice bread using fermented rice fermented species characterized in that alpha amylase, maltogenic alpha amylase, lipase, and glucose oxidase are used in combination. Way.
The method of claim 1,
The lactic acid bacteria of the first fermentation step,
Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus) A method for producing a bio rice bread using fermented rice fermented species, characterized in that water is fermented.
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