KR102330371B1 - A Preparation Method of Sweet Red-bean Bread Using a Kind of Small Bean - Google Patents

Abstract

The present invention relates to a method for preparing red bean bread using small black beans. The method includes: a resting step of mixing 100 parts by weight of rice flour, 0.5 to 1.5 parts by weight of salt, 8 to 12 parts by weight of sugar, 0.2 to 0.6 parts by weight of dry yeast for high sugar, and 70 to 75 parts by weight of water, and then resting the mixture for 11 to 13 hours at a temperature of 2 to 8℃ with the mixture wrapped in plastic wrap; a kneading step of adding 110 to 130 parts by weight of strong rice flour, 22 to 26 parts by weight of sugar, 24 to 28 parts by weight of butter, 6 to 8 parts by weight of yeast, 5 to 7 parts by weight of powdered milk, 75 to 85 parts by weight of medium flour, 40 to 60 parts by weight of egg, 2 to 4 parts by weight of salt, 70 to 90 parts by weight of a small black bean fermented product, and 35 to 45 parts by weight of black soybean milk to the rested mixture with respect to 100 parts by weight of rice flour, and performing straight mixing and kneading at a kneading temperature of 20 to 25℃; a forming step of adding red bean bread paste to the kneaded dough and forming the same into a bread shape; a fermentation step of fermenting the formed dough for 40 to 50 minutes in a fermentation chamber maintaining a temperature of 30 to 34℃; and a baking step of baking the fermented and formed dough in an oven maintaining a temperature of 190 to 210℃ on the upper side and maintaining a temperature of 150 to 160℃ on the lower side. The method of the present invention is eco-friendly, is healthful, and enhances the final bread smell. In addition, the smell can be retained for a long time, the bread has an excellent taste meeting consumer preferences, and the bread is healthful.

Description

{A Preparation Method of Sweet Red-bean Bread Using a Kind of Small Bean}

The present invention relates to a method for manufacturing sweet red bean bread using red bean bread, and more particularly, to a method for manufacturing red bean bread using red bean bread, which can satisfy both health and flavor by fermenting red bean bread, which is good for the body.

In general, in the manufacturing method of bread, the necessary ingredients are mixed to make a dough, and the dough is fermented with yeast to undergo a baking process. The quality of bread is influenced by the unique aroma emanating from the bread along with its flavor, volume, taste, and texture, and after being baked in the oven, over time, it undergoes a process of physical and chemical changes in the crust and inside of the bread, resulting in the unique flavor of the product. It loses its commercial value due to aging along with the sensual change that loses it.

Accordingly, many studies have been conducted using various food additives made by mixing various chemicals such as ammonia chloride, calcium carbonate, and phosphate in order to prevent and improve the handleability of dough or deterioration of product quality.

For example, sodium-2-lactylate, polysorbate 60, monoglyceride and diglyceride type surfactants are directly or indirectly produced through oxidation processes. It is reported that the quality of bread such as volume increase, texture, life extension, and gluten reinforcement is improved by increasing tolerance and changing physical properties by controlling the state of the dough. In other words, when a substance obtained through chemical synthesis is added as an additive, it responds to all the manufacturing processes of bread, from mixing the ingredients to the final finished product, resulting in moist and crispy skin, good skin color, palatable aroma, generous volume, It has important effects such as inhibiting product aging and extending lifespan.

However, food additives made of chemical substances may cause serious safety problems if they exceed the internationally established standards for use and daily intake.

In recent years, as the so-called well-being culture, which pursues quality of life while maintaining a healthy life, is spreading along with the improvement of living standards, consumers' product purchasing patterns prefer health-oriented and nature-friendly products rather than products containing harmful chemicals to the human body. In consideration of this, in order to avoid the use of chemical substances in baking, there are various methods of inputting baking improvers derived from natural substances and bio-processing such as fermentation of rice into baking. is being studied.

For example, it is possible to produce a bread characterized by thin, soft, and flavorful rice wine by making a main and species fermentation broth with Aspergillus oryzae, a kind of natural substance, and adding it to the bread manufacturing process. In other words, the role of the fermentation broth is to produce fermentable sugar by the action of liquefied enzyme and saccharification enzyme, to produce amino acids by the action of proteolytic enzyme, and also to supply the yeast with minerals and vitamins of the fermentation broth to provide the yeast with the characteristic flavor of the main species. By creating ingredients, it is possible to produce high-quality bread.

On the other hand, as a representative prior art related to a method of manufacturing bread using such a fermented broth, the Republic of Korea Patent Office Registration Patent Publication No. 10-1523574 (Name: Whole wheat bread using fermentation broth and a method for manufacturing the same) can be exemplified. have.

The prior art includes the steps of preparing a liquid type using raisins, manufacturing Levain using the liquid type prepared in the above step, and manufacturing a Water Roux Starter by kneading and gelatinizing whole wheat flour. , using whole wheat flour, kneading jungjong, mixing leu bang in the above step, tangjong in the above step, and jungjong in the above step to make whole wheat bread.

However, in the case of manufacturing a fermented liquid type using only raisins in the prior art, there is a limit in emitting a required flavor sufficient to stimulate the purchase intention of consumers, except for the flavor of raisins in the finally made bread.

In other words, the texture of bread is important when consumers eat it, but before choosing bread, the aroma emitted by the bread itself is more important than anything else so that they are attracted to the smell emitted from the bread. It is necessary to add ingredients that can emit a strong and fragrant scent enough to attract consumers' purchase intention.

Korean Intellectual Property Office Registered Patent Publication No. 10-1523574

The present invention was created to overcome the above-mentioned problems, and it is intended to provide a red bean bread using peas, which is eco-friendly, so that it can enhance the flavor of the final bread while being healthy while maintaining the flavor for a long time.

the present invention

100 parts by weight of rice flour, 0.5 to 1.5 parts by weight of salt, 8 to 12 parts by weight of sugar, 0.2 to 0.6 parts by weight of dry yeast for high sugar, and 70 to 75 parts by weight of water are mixed and mixed, covered with a wrap, and a temperature of 2 to 8 ℃ Resting step of resting for 11 to 13 hours in the range;

Based on 100 parts by weight of rice flour, 110 to 130 parts by weight of strong rice flour, 22 to 26 parts by weight of sugar, 24 to 28 parts by weight of butter, 6 to 8 parts by weight of yeast, 5 to 7 parts by weight of powdered milk, , 75 to 85 parts by weight of wheat flour, 40 to 60 parts by weight of eggs, 2 to 4 parts by weight of salt, 70 to 90 parts by weight of fermented soy beans, and 35 to 45 parts by weight of black soybean oil, and kneading temperature of 20 to 25 ℃ A kneading step of mixing and kneading in a straight method;

a forming step of putting sediment into the dough after the kneading step has been completed and forming it into a bread shape;

Fermentation step of fermenting the molded dough for 40 to 50 minutes in a fermentation chamber maintained at a temperature range of 30 to 34 ℃; and

A method for producing red bean bread using fermented soybeans, which includes a baking step of baking the molded dough that has undergone the fermentation step in an oven maintained at a temperature range of 190 to 210° C. at the top and 150 to 160° C. at the bottom. to provide.

The method for producing sweet red bean bread using rat bean sprouts according to the present invention is nature-friendly, so it can enhance the flavor of healthy and final bread and maintain the flavor for a long time. can provide

Hereinafter, the present invention will be specifically described.

According to the present invention, 100 parts by weight of rice flour, 0.5 to 1.5 parts by weight of salt, 8 to 12 parts by weight of sugar, 0.2 to 0.6 parts by weight of dry yeast for high sugar, and 70 to 75 parts by weight of water are mixed and mixed, and then covered with a wrap for 2 to 8 parts. A rest step of resting for 11 to 13 hours in a temperature range of ℃; Based on 100 parts by weight of rice flour, 110 to 130 parts by weight of strong rice flour, 22 to 26 parts by weight of sugar, 24 to 28 parts by weight of butter, 6 to 8 parts by weight of yeast, 5 to 7 parts by weight of powdered milk, , 75 to 85 parts by weight of wheat flour, 40 to 60 parts by weight of eggs, 2 to 4 parts by weight of salt, 70 to 90 parts by weight of fermented soy beans, and 35 to 45 parts by weight of black soybean oil, and kneading temperature of 20 to 25 ℃ A kneading step of mixing and kneading in a straight method; a forming step of putting sediment into the dough after the kneading step has been completed and forming it into a bread shape; Fermentation step of fermenting the molded dough for 40 to 50 minutes in a fermentation chamber maintained at a temperature range of 30 to 34 ℃; and a baking step of baking the molded dough that has undergone the fermentation step in an oven maintained at a temperature range of 190 to 210° C. at the upper part and at a temperature range of 150 to 160° C. at the bottom. provides

In the red bean bread manufacturing method according to the present invention, specifically, in the red bean bread manufacturing method using red beans, the ingredients used are rice flour, salt, sugar, high sugar dry yeast, water, strong rice flour, sugar, butter, yeast, powdered milk, and wheat flour. , eggs, salt, fermented soybean fermented soybeans and black soybean milk.

Here, as the fermented soybean, any fermented fermented soybean may be used as long as it is commonly used in the art.

These fermented soybeans are based on 100 parts by weight of the soaked soybeans, after mixing 25 to 35 parts by weight of boiled potatoes, 35 to 45 parts by weight of yogurt, and 0.1 to 1 parts by weight of salt at a temperature range of 30 to 35 ℃ 20 to Including those fermented for 25 hours.

In addition, the method for producing sweet red bean bread using rat eye beans according to the present invention may further include placing a gold crust on top of the molded dough that has been fermented as a rear end of the fermentation step.

At this time, the gold scab is used for food as a gold dagger commonly used in the art.

In the resting step according to the present invention, 100 parts by weight of rice flour, 0.5 to 1.5 parts by weight of salt, 8 to 12 parts by weight of sugar, 0.2 to 0.6 parts by weight of dry yeast for high sugar, and 70 to 75 parts by weight of water are mixed and mixed and then the wrap is mixed. Covering includes placing it in a temperature range of 2 to 8 ℃ for 11 to 13 hours.

In the kneading step according to the present invention, based on 100 parts by weight of rice flour, the kneading step according to the present invention is 110 to 130 parts by weight of strong rice flour, 22 to 26 parts by weight of sugar, 24 to 28 parts by weight of butter, 6 to 8 parts by weight of yeast. , 5 to 7 parts by weight of powdered milk, 75 to 85 parts by weight of wheat flour, 40 to 60 parts by weight of eggs, 2 to 4 parts by weight of salt, 70 to 90 parts by weight of fermented soy beans, and 35 to 45 parts by weight of black soybean milk. It includes mixing and kneading by a straight method at a dough temperature of 20 to 25°C.

Here, it is recommended that the egg be mixed with the yolk and the white of the egg, and the straight method mixing dough means mixing and kneading all ingredients at once.

The forming step according to the present invention includes putting the sediment into the dough after the kneading step has been completed and forming it in the form of bread.

Here, the sediment is a conventional sediment in the art, for example, red bean, chestnut, and the type may be variously changed according to the user's selection.

The fermentation step according to the present invention includes fermenting the molded dough in a fermentation chamber maintained at a temperature range of 30 to 34° C. for 40 to 50 minutes.

In the baking step according to the present invention, the molded dough that has undergone the fermentation step is maintained at a temperature range of 190 to 210° C. for the upper part, for example, 150 to 160° C. for the lower part. Including baking in a maintained oven.

The red bean bread production method according to the present invention having such a configuration, specifically, the red bean bread production method using the red bean bread, may further include one or more types of various ingredients, specifically ingredients used for the red bean bread, according to the preference of consumers. can

In a specific embodiment, the red bean bread production method according to the present invention, specifically, the red bean bread production method using the lentil bean may further include 2 to 5 parts by weight of cream cheese based on 100 parts by weight of rice flour in the kneading step. It is rich in amino acids and calcium, and unlike other cheeses, it is not aged, so it is not salty and soft, so you can consume it without any burden.

In a specific embodiment, the red bean bread production method according to the present invention, specifically, the red bean bread production method using the bean sprouts may further include 1 to 3 parts by weight of peanut butter based on 100 parts by weight of the rice flour in the kneading step. is rich in fiber, mineral vitamins, dietary fiber and protein. In particular, peanuts are rich in oleic acid and linolenic acid, which are effective for vascular health, so absorption can be further improved when consumed in the form of butter.

As another specific embodiment, the red bean bread production method according to the present invention, specifically, the red bean bread production method using the red bean sprouts may further include 1 to 5 parts by weight of solid butter based on 100 parts by weight of the rice flour in the kneading step.

As another specific embodiment, the red bean bread production method according to the present invention, specifically, the red bean bread production method using rat eye beans, may further include 1 to 5 parts by weight of a flavoring agent based on 100 parts by weight of rice flour in the kneading step.

Here, the flavoring agent may be any conventional flavoring agent in the art, but preferably matcha powder, cocoa powder, sweet pumpkin powder, strawberry powder, purple sweet potato powder, mugwort powder, cheddar cheese, or coffee powder , or any one selected from the group consisting of a combination thereof is good.

As another specific embodiment, the red bean bread production method according to the present invention, specifically, the red bean bread production method using the red bean bread, shows a savory taste and provides a crispy texture in the kneading step based on 100 parts by weight of rice flour, 3 whole wheat flour to 20 parts by weight may be further included.

Here, the whole wheat flour is rich in vitamins and minerals, has a high nutritional value, and has the effect of delaying the rise in blood sugar, so it can respond to the consumption trend favoring health-oriented products.

As another specific embodiment, the red bean bread production method according to the present invention, specifically, the red bean bread production method using the red bean bread may further include 3 to 15 parts by weight of red ginseng powdered chips, based on 100 parts by weight of rice flour in the kneading step. have.

Here, when the amount of the red ginseng foil chip treated with sugar acupuncture is less than 3 parts by weight, it is difficult to express the characteristic texture, taste and flavor of red ginseng, and the effects of cell activation and fatigue recovery by the remaining active ingredients of red ginseng foil are hardly exhibited, and vice versa. When the red ginseng powder exceeds 15 parts by weight, the red ginseng paste is added to the sweet red bean bread, and the content of the sugar pickled solution in the red ginseng paste is increased. problems that impede

On the other hand, the red ginseng paste treated with sugar acupuncture is a by-product of the red ginseng extract, and the main ingredients are carbohydrates, proteins, fats, etc., and the active ingredients of red ginseng, saponin, polyacetylene, and various physiologically active ingredients are about 20 to 40%. Since it remains to a certain extent, it has cell activation and fatigue recovery effects such as improving blood circulation and maintaining body function homeostasis. .

Red ginseng foil chips treated with sugar acupuncture as described above are manufactured by sugar-aciming red ginseng leaves. It is a processing process that allows people of all ages and genders to eat easily by harmonizing with cookies while retaining the unique texture, taste and aroma of red ginseng.

Looking at this more specifically, the red ginseng foil chips are prepared by cutting red ginseng foil produced as a by-product in the process of preparing the red ginseng extract to have a particle size of 1 to 8 mm to produce red ginseng foil chips, and cut to a certain size. After drying so as to have a moisture content of 8 to 25% by weight, it is added to a sugar pickling solution for sugar pickling.

Here, the sugar pickling liquid (糖浸液) is a mixture of liquid fructose and honey in a weight ratio of 50:50, liquid oligosaccharide and honey in a weight ratio of 50:50, or liquid fructose, oligosaccharide and honey. 25 to 45: 25 to 45: Any one of the mixed in a weight ratio of 15 to 50 is selected and used.

Red ginseng gourd chips cut and dried to a particle size of 1 to 8 mm in a state of adjusting the solids concentration of 25 to 70 wt% through heating, drying, etc. Then, the dried red ginseng foil chips are prepared by drying, and more specifically, cut and dried red ginseng gourd chips are added to the primary sugar pickling solution adjusted to a solids concentration of 25 to 35% by weight in order to increase the sugaring efficiency, and then heated at 60 to 70°C. Red ginseng gourd chips were put into the secondary sugar pickling solution adjusted to a solids concentration of 60 to 70% by weight after the first sugar pickling treatment for 10 to 15 hours, and after the second sugar pickling treatment was performed at 60 to 70 ° C. for 20 to 30 hours. It is preferable to prepare the red ginseng leaf chips treated with sugar pickling by taking out the sugar pickled red ginseng leaf chips from the sugar pickling solution and drying them at 40 to 60° C. for 6 to 12 hours.

As another specific embodiment, the red bean bread production method according to the present invention, specifically, the red bean bread production method using the red bean sprouts, may further include 1 to 3 parts by weight of fermented elm root based on 100 parts by weight of rice flour in the kneading step.

The fermented elm fermented broth is made by fermenting the fermented fermented elm leaf by crushing the leaves of the kelp, and it is possible to improve the quality and taste of the prepared sweet red bean bread.

In particular, this is because raw turmeric has a bitter taste, so using raw turmeric as a food reduces the taste. In addition, fermented oysters are superior to non-fermented ones in terms of nutrition and function, and alcohol and organic acids produced by fermentation have the effect of storing and improving the quality of sweet red bean bread and inhibiting the growth of pathogens.

Here, the Aralia elata is a deciduous broad-leaved shrub of the Araliaceae family, which grows on the sunny side of the mountain or in a valley, and is known as a high-quality wild vegetable with excellent unique taste and fragrance.

The fermentation broth according to the present invention is not particularly limited as long as it is a conventional fermented elm fermented broth in the art, but preferably, shredded leaves of raw oleifera are crushed to obtain a fermented porcelain, and then potassium metabisulfite (K ₂ S ₂ O ₅ ) After addition, the microorganisms are inoculated and fermented.

At this time, sugar can be added together with potassium metabisulfite, and potassium metabisulfite acts as a preservative, and it is recommended to be added so that the concentration of sulfur dioxide (SO2) in the shredded sulphur is 50 to 200 ppm.

In particular, when adding sugar together with the potassium metabisulfite, 5 to 15 parts by weight of sugar may be added with respect to 100 parts by weight of crushed elm root.

In addition, when the microorganisms are inoculated and fermented after adding potassium metabisulfite or potassium metabisulfite and sugar to the lysate lysate, Saccharomyces cereviciae as a microorganism of the genus Saccharomyces as a yeast strain Saccharomyces cereviciae can be used

At this time, the yeast can be added to the lysate in the form of a culture solution after culturing under certain conditions. For example, a culture solution can be obtained by inoculating yeast bacteria into 40 ml of extract obtained by squeezing the leaves of raw Araliaceae and culturing at 25° C. for 24 hours.

The culture solution is added to the lysate lysate at a rate of 3 to 7% (w/w).

In addition, after inoculating yeast bacteria into the lysate lysate, it is stored in a fermentation vessel at 20 to 30° C. for 3 to 12 days and fermented. Alcohol and organic acids are produced through this fermentation process.

In another specific embodiment, the red bean bread production method according to the present invention, specifically, the red bean bread production method using the red bean sprouts may further include 1 to 3 parts by weight of fermented bitter melon based on 100 parts by weight of rice flour in the kneading step.

Here, the most representative effect of the bitter gourd is known to have a diabetes improvement effect. This is because bitter gourd contains a large amount of natural vegetable insulin, which is a kind of peptide, especially in fruits and seeds. It is known to be effective in preventing high blood sugar in people.

In addition, the caranthin component in bitter melon is known to be effective in promoting the function of the pancreas, and it also improves asthenia that occurs in diabetic patients, so it is very helpful in exercise therapy among diabetes treatment methods. It is also known that bitter gourd is effective for diseases such as myocardial infarction and stroke.

The beta-carotene component contained in the bitter gourd is converted into vitamin A as it is absorbed into the body, so it has good effects on eye health, improving eyesight and presbyopia. It contains a lot of it and is known to be effective in skin care and boosting immunity.

Rather than using such bitter gourd by itself, it is preferable to use fermented bitter melon that can enhance efficacy and secure taste through the fermentation process.

The fermented bitter gourd may use any conventional fermented bitter gourd in the art, but it is recommended to cut the selected clean and dried bitter gourd in half and remove the seeds.

Then, the bitter gourd from which the seeds have been removed is mixed in a separate container so that the weight ratio of bitter melon to sugar is 50:40.

At this time, the weight ratio of bitter melon to sugar is 50:40, in order to prevent excessive mixing of sugar, and it is preferable to mix in a weight ratio of 50:40 due to the fibrous nature of bitter melon.

However, even if the weight ratio of bitter gourd to sugar is 50:50 as in the usual method, there is no problem with fermentation. It is preferable to set it as 50:40 sugar ratio oil.

After that, let the sugar dissolve in the bitter gourd flesh mixed with sugar and let it soak in enough, and then transfer it to the Onggi Dock.

Then, the entrance of the pot is covered with cotton cloth and sealed, fermented for about 6 months, and the fermented product is filtered.

As another specific embodiment, the red bean bread production method according to the present invention, specifically, the red bean bread production method using rat eye beans may further include 0.1 to 2 parts by weight of dextrin based on 100 parts by weight of rice flour in the kneading step.

Here, the dextrin prevents the process of carbohydrates becoming fat and serves to promote digestion.

Hereinafter, the present invention will be described in detail through examples. However, the following examples are only for describing the present invention in detail and do not limit the scope of the present invention by these examples.

Manufacture of fermented soybeans

After mixing 100 g of soaked soybeans, 30g of boiled potatoes, 40g of yogurt, and 0.8g of salt, the mixture was fermented at a temperature of about 33° C. for 24 hours to prepare a fermented soybean.

[Example 1]

100 g of rice flour, 1 g of salt, 10 g of sugar, 0.4 g of dry yeast for high sugar, and 72 g of water were mixed and mixed, covered, and rested for about 12 hours in a refrigerator maintained at a temperature of about 5°C.

Next, in the mixture after resting, 120g of strong rice flour, 24g of sugar, 26g of butter, 7g of yeast, 6g of powdered milk, 80g of wheat flour, 50g of egg, 3g of salt, the fermented soybean produced according to <Production of fermented soybean> 80 g and 40 g of black soybean oil were added and kneaded by straight method at a kneading temperature of about 23°C.

Then, after the kneading was finished, sediment was added to the dough and molded into a bread shape.

The molded dough was then fermented for about 45 minutes in a fermentation chamber maintained at a temperature of about 32°C.

Then, the molded dough subjected to the fermentation was baked in an oven maintained at a temperature of about 200° C. at the top and about 155° C. at the bottom to prepare a red bean bread using red bean sprouts.

[Example 2]

It was carried out in the same manner as in Example 1, but before putting the molded dough that had undergone the fermentation into the oven, a gold crust was placed on top of the dough.

[Example 3]

It was carried out in the same manner as in Example 1, except that 2 g of cream cheese was further added to the mixture after the resting step was completed.

[Example 4]

It was carried out in the same manner as in Example 1, except that 2 g of peanut butter was further added to the mixture after the resting step was completed.

[Example 5]

It was carried out in the same manner as in Example 1, except that 3 g of solid butter was further added to the mixture after the resting step was completed.

[Example 6]

It was carried out in the same manner as in Example 1, except that 3 g of matcha powder was further added to the mixture after the resting step was completed.

[Example 7]

It was carried out in the same manner as in Example 1, except that 12 g of whole wheat flour of the mixture after the resting step was completed was added.

Manufacture of red ginseng gourd chips

Red ginseng foil produced as a by-product of red ginseng extract was cut to have a particle size of 5 mm to prepare red ginseng foil chips.

Then, the red ginseng foil chips are dried so that the moisture content is 15% by weight, and then put in a sugar pickling solution containing 40% by weight of liquid fructose, 40% by weight of oligosaccharide, and 20% by weight of honey, and the solid content is 30% by weight. Put the cut and dried red ginseng leaf chips in the primary sugar pickling solution adjusted to After the second sugar-grilling treatment at ℃ for 24 hours, the red ginseng foil chips with the second sugar-grilling treatment were taken out of the sugar-grilled solution and dried at 45° C. for 10 hours to prepare red ginseng brown chips.

[Example 8]

It was carried out in the same manner as in Example 1, except that 8 g of sugar-aciminated red ginseng foil chips prepared according to <Preparation of sugar-aciminated red ginseng foil chips> were further added to the mixture after the resting step was completed.

Preparation of fermented elm fermented broth

Fresh leaves of elm elm, collected in spring, were crushed using a blender and then filtered through a cotton cloth to remove solids to prepare a shredded elm root.

Then, potassium metabisulfite (K2S2O5) was added to the shredded Araliaceae so that the concentration of sulfur dioxide (SO2) was 50 to 200 ppm, and then Saccharomyces cerevisiae was added to 40 ml of the extract obtained by squeezing the leaves of the raw Araliaceae. After inoculation, the microbial culture solution (1×10 ⁶ cell/ml) obtained by culturing at 25° C. for 24 hours was added to 5% (w/w), and then fermented at 20° C. for 7 days.

Then, after fermentation, a fermented elm fermented broth was obtained by filtering through a sieve to remove solids.

[Example 9]

It was carried out in the same manner as in Example 1, except that 2 g of the fermented elm fermented broth prepared according to the <Preparation of the fermented elm fermented broth> was further added to the mixture after the resting step was completed.

Production of fermented bitter gourd

The seeds were mixed so that the weight ratio of bitter gourd and sugar was 50:40.

Then, the sugar was melted in the bitter gourd flesh mixed with sugar, and after it was sufficiently absorbed, it was transferred to the Onggi Dock.

Then, the entrance to the pot was covered with a cotton cloth and sealed, and it was fermented for about 6 months.

Then, fermented bitter gourd was prepared by filtering the fermented product.

[Example 10]

It was carried out in the same manner as in Example 1, except that 2 g of the fermented bitter gourd prepared according to <Preparation of fermented bitter melon> was added to the mixture after the resting step was completed.

[Example 11]

It was carried out in the same manner as in Example 1, except that 1 g of dextrin was further added to the mixture after the resting step was completed.

[Example 12]

It was carried out in the same manner as in Example 1, except that all additives of Examples 3 to 11 were added.

[Experiment 1]

In order to investigate the degree of preference for the red bean bread prepared according to the example, a sensory test was performed.

In the sensory test, a panel was selected for 30 people in their 10s to 60s, and the purpose of the experiment was selected. , and overall preference (5: very good, 1: very bad) was evaluated on a 5-point scale, and the total score of the panel was divided by the number of panels, and then rounded to the second decimal place. The results of the sensory test are shown in Table 1 below.

texture taste zest shape overall sign Example 1 3.5 4.4 4.3 4.4 4.2 Example 2 3.4 4.7 4.4 4.7 4.7 Example 3 3.2 4.4 4.2 4.1 4.3 Example 4 3.3 4.5 4.4 4.1 4.2 Example 5 3.6 4.4 4.2 4.2 4.4 Example 6 3.5 4.5 4.5 4.2 4.5 Example 7 3.4 4.2 4.3 4.1 4.2 Example 8 3.2 4.3 4.1 4.0 4.3 Example 9 3.1 4.4 4.1 3.9 4.1 Example 10 3.2 4.1 4.1 4.1 4.2 Example 11 3.1 4.1 4.3 4.0 4.3 Example 12 3.3 4.0 4.1 4.2 4.1

As shown in Table 1, the Examples using the red bean bread manufacturing method using the soybeans had a good texture, delicious, good flavor and shape, as well as high overall preference.

As described above, those skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics thereof. Therefore, it should be understood that all of the embodiments described above are illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims to be described later and their equivalents.

Claims (5)

A rest step of mixing 100 parts by weight of rice flour, 1 part by weight of salt, 10 parts by weight of sugar, 0.4 parts by weight of dry yeast for high sugar, and 72 parts by weight of water, followed by a wrap, and resting for 12 hours at a temperature of 5°C;
Based on 100 parts by weight of rice flour, 120 parts by weight of strong rice flour, 24 parts by weight of sugar, 26 parts by weight of butter, 7 parts by weight of yeast, 6 parts by weight of powdered milk, 80 parts by weight of wheat flour, 50 parts by weight of eggs, based on 100 parts by weight of rice flour, in which the resting step is completed. , 3 parts by weight of salt, 80 parts by weight of fermented soy bean sprouts, and 40 parts by weight of black soybean oil, mixing and kneading the dough by a straight method at a dough temperature of 23° C.;
A forming step of putting sediment into the dough after the kneading step has been completed and forming it into a bread shape;
Fermentation step of fermenting the molded dough for 45 minutes in a fermentation chamber maintained at a temperature range of 32 ℃; and
Including a baking step of baking the molded dough that has undergone the fermentation step in an oven in which the upper part is maintained at a temperature range of 200 °C and the lower part is maintained at a temperature range of 155 °C,
The fermented soybean in the kneading step was prepared by mixing 100 parts by weight of soaked soybean, 30 parts by weight of boiled potatoes, 40 parts by weight of yogurt, and 0.8 parts by weight of salt, followed by fermentation at a temperature of 33° C. for 24 hours. ego,
The kneading step further comprises 2 parts by weight of cream cheese based on 100 parts by weight of rice flour,
The kneading step further comprises 2 parts by weight of peanut butter based on 100 parts by weight of rice flour,
The kneading step further comprises 3 parts by weight of matcha powder based on 100 parts by weight of rice flour,
The kneading step further comprises 12 parts by weight of whole wheat flour based on 100 parts by weight of rice flour,
In the kneading step, based on 100 parts by weight of rice flour, red ginseng foil produced as a by-product of the red ginseng extract is cut to have a particle size of 5 mm to prepare red ginseng foil chips, and then dried so that the moisture content becomes 15% by weight, and then liquid Red ginseng cut and dried in a sugar pickling solution containing 40 wt% of fructose, 40 wt% of oligosaccharide, and 20 wt% of honey Bak chips were put in, and first sugar-grinding treatment was carried out at 65°C for 12 hours, and then red ginseng gourd chips were added to the second sugar-grilling solution whose solid content was adjusted to 65% by weight, and then red ginseng gourd chips were treated at 65°C for 24 hours. One red ginseng powder is taken out of the secondary sugar pickling solution, and 8 parts by weight of red ginseng leaf chips dried at 45° C. for 10 hours are further included.
In the kneading step, based on 100 parts by weight of rice flour, the weight ratio of the seeded bitter melon and sugar is mixed so that the weight ratio is 50:40. 2 parts by weight of fermented bitter gourd prepared by sealing and fermenting for 6 months
In the kneading step, based on 100 parts by weight of rice flour, a method for producing a sweet red bean bread using rat eye beans further comprising 1 part by weight of dextrin. delete delete delete delete