KR102385441B1 - Manufacturing method of steamed rice bread using natural fermented liquid for bread - Google Patents

Abstract

The present invention relates to a method for manufacturing rice steamed bread using a natural fermented liquid species for baking. The liquid type fermentation step (S20) of shaking the sealed container containing the liquid material to mix the materials and fermenting with the lid of the container facing the bottom, and the fermented liquid type is taken out from the container, filtered through a filter cloth, and stored in a refrigerator in an airtight container to fermented liquid In the liquid species completion step (S30) for completing The dough preparation step (S40) to prepare, the first kneading step (S50) in which the dough material is put into the mixing device and kneaded for 3 minutes to form the first dough (S50), and the first dough is put into the vacuum compression device and -0.06 MPa 2nd kneading step (S60) of forming a 2nd dough by removing air until The dough that has undergone the water immersion aging step (S80) and water immersion aging step (S80), which is compressed and packaged in a vacuum packaging pack and aged for 2 to 5 days by immersion in a water bath, is taken out from the pack, subdivided and shaped, and then at room temperature 30 to 60 As it includes a room temperature aging step (S90) of aging for minutes, it is characterized in that it produces a sticky and soft rice steamed bun compared to the prior art.

Description

Rice steamed bread manufacturing method using natural fermentation liquid for baking

The present invention relates to a method for manufacturing steamed rice using a natural fermented liquid species for baking, and more particularly, a natural fermented liquid species is prepared from a pumpkin to form a dough for rice steamed bread with a dough material, and the density and It relates to a technology for producing steamed rice that has a sticky and soft texture by increasing the viscosity.

In general, steamed bread is made by steaming bread using steam without using an oven. Compared to the bread baked in the oven, the inner and outer skin of the dough is relatively soft, and it has the advantage of being able to restore the original texture if it is steamed again after cooling.

As with ordinary bread, the main ingredient of steamed bread is wheat flour, but recently, rice steamed bread manufacturing technology using rice flour has been developed and utilized to diversify rice consumption while excluding gluten sensitivity contained in wheat flour.

As an example of a known technique for producing steamed rice, Korea Patent Registration No. 10-0704756 states that water, wheat flour, rice flour, refining, decontamination, modified starch, baking powder, yeast, gluten, and enzyme are put in a blender for 2 minutes at low speed. , After mixing at high speed for 2 minutes, adding vegetable shortening, mixing again at low speed for 2 minutes and at high speed for 3 to 5 minutes, a forming process of shaping dough and filling with a forming machine, and shaped steamed bread It constitutes a manufacturing method of steamed rice including a fermentation process of fermenting the steamed bread, a steaming process of steaming steamed bread after fermentation, and a cooling process of cooling at room temperature.

As another example, Korean Patent Registration No. 10-0770038 describes the steps of evenly mixing rice flour, organic sugar, salt, raw yeast, and baking powder, putting egg white and goji berry extract in a container to mix evenly, Put the dough into a kneader and knead it evenly first, then add butter and rice lactic acid bacteria to knead it a second time so that the ingredients are sufficiently kneaded; A method of producing steamed rice, comprising the steps of putting the molded product in the shape of a steamed bun by putting it in and making the periphery of the steamed bun to be closed, putting the molded product into a fermentation chamber to ferment it, and putting the fermented molded product in a steamer and steaming it by applying steam make up

As another example, Korean Patent Application Laid-Open No. 10 - 2013 - 0021740 discloses that water, rice flour, flour, refining, decontamination, tapioca starch or corn starch, sweet potato starch, yeast are put in a mixing container, kneaded at low speed, and then vegetable palm oil is added. Production of rice steamed bun consisting of the process of dividing the dough that has become kneaded in the step of putting it in and kneading it at medium speed, making a steamed bun shape by putting red beans and inside gold in it, and fermenting it, and steaming it in a steamer make up a method

Korean Patent Registration No. 10 - 0704756 (2007.04.06) Korean Patent Registration No. 10-0770038 (2007.10.26) Korean Patent Laid-Open Patent No. 10 - 2013 - 0021740 (2013.03.06) Korean Patent Laid-Open Patent No. 10-2014 - 0119263 (2014.10.10)

The rice steamed bread manufacturing method to which the prior art as described above is applied is to form a dough by mixing rice flour, wheat flour and other ingredients, shape the dough to form steamed bread, undergo a fermentation process, and then steam using steam to produce steamed rice. It is made to produce steamed rice through a series of steps.

However, in the rice steamed bread manufacturing method of the prior art as described above, the dough formed by mixing all the ingredients including rice flour and yeast at once is shaped in the form of bread and then artificially fermented in a fermentation chamber, so that the fermentation time is long. There is a downside to it.

In addition, steamed rice produced by the prior art causes forced expansion by yeast during the kneading process and the fermentation process of the shaped steamed bread, so that a large amount of air bubbles are generated inside the dough. There is a problem in providing a texture.

In addition, rice steamed bread, which has a lower viscosity than steamed bread made of only wheat, significantly lowers stickiness when air bubbles are present inside the dough, giving a hard texture, and causing problems such as not being suitable for the taste of the elderly and weak because it is not easy to digest.

Accordingly, the present invention was invented to solve the problems of the prior art as described above,

A liquid type preparation step (S10) of putting sweet pumpkin and old pumpkin in an airtight container, and adding sugar and water to prepare a liquid type material;

A liquid seed fermentation step (S20) of shaking the sealed container containing the liquid seed material to mix the ingredients and fermenting with the container lid facing the bottom;

A liquid species completion step (S30) of removing the fermented liquid from the container, filtering it through a filter cloth, and refrigerated storage in an airtight container to complete the fermented liquid species;

A dough preparation step (S40) of preparing a dough material by mixing a first mixture in which Korean wheat is mixed with the fermentation broth, a second mixture obtained by mixing non-glutinous rice flour soaked in water and water, sugar, and milk;

A first kneading step (S50) of putting the dough material in which the first mixture, the second mixture, sugar, and milk are mixed into a mixing device and kneading it for 3 minutes to form a first dough;

A second kneading step (S60) of putting the first dough into a vacuum compression device and evacuating air to -0.06 MPa to form a second dough;

A tertiary kneading step (S70) of putting the secondary dough into a mixing device and kneading for 5 minutes to form a tertiary dough;

A water immersion aging step (S80) of compressing and packaging the tertiary dough in a vacuum packaging pack and immersing it in a water bath for 2 to 5 days;

The dough, which has undergone the water immersion aging step (S80), is taken out from the pack, subdivided and shaped, and then aged at room temperature for 30 to 60 minutes (S90). It is possible to achieve the purpose that can be manufactured.

The present invention provides a rice steamed bun manufacturing method comprising preparing a natural fermented liquid species from pumpkin to prepare rice steamed bun together with a dough material.

Therefore, the present invention has the advantage of solving problems such as gluten sensitivity and digestive disorders caused by steamed bread made of only wheat flour and expanding the utility of domestic high-quality rice using bread, which is a favorite food of all men and women.

In particular, the present invention shortens the fermentation time compared to the prior art by preparing a natural fermented liquid species and applying it to the dough, and at the same time increases the density and viscosity of the dough by water immersion aging, so that the inside and outside are smaller than the conventional rice steamed bread. There is an advantage in that it provides a soft and chewy texture and produces a high-quality steamed bun that can retain moisture for a relatively long time.

1 is a process flow diagram of a rice steamed bun manufacturing method using a natural fermentation liquid species for baking according to the present invention.

Hereinafter, the configuration and operation according to a preferred embodiment of the rice steamed bread manufacturing method using the natural fermented liquid species for baking of the present invention will be described in detail with reference to the accompanying drawings. In the following description, a detailed description of parts that can be easily implemented by those skilled in the art may be omitted. In addition, since the following description is given by way of a preferred embodiment of the present invention, the present invention is not limited by the following examples, and it is natural that various modifications may be provided within the scope of the present invention. something to do.

1 is a view showing a process flow diagram of a rice steamed bread manufacturing method using a natural fermentation liquid species for baking according to the present invention.

The rice steamed bread manufacturing method using the natural fermentation liquid species for baking to which the technology of the present invention is applied forms the dough of rice steamed bread together with the dough material by preparing the natural fermentation liquid species, and by increasing the density and viscosity of the dough by water immersion aging. Note that it relates to a technology for producing steamed rice that has a chewier and softer texture than steamed rice.

For this purpose, the rice steamed bread manufacturing method using the natural fermentation broth for baking of the present invention is a liquid species preparation step (S10), liquid species fermentation step (S20), and liquid species completion step (S30) as shown in FIG. After preparing the dough (S40), the first kneading step to the third kneading step (S50 ~ S70), the water immersion aging step (S80), and the room temperature aging step (S90), the dough using the fermentation broth is prepared It is made to be manufactured and made into steamed rice, specifically as follows.

The liquid seed preparation step (S10) is a step of preparing a liquid seed material by putting sweet pumpkin and old pumpkin in an airtight container, adding sugar and water.

The sweet pumpkin and the old pumpkin used in the liquid seed preparation step (S10) are used by trimming the raw pumpkin and then cutting it into a predetermined size. Sweet pumpkin contains a large amount of starch, minerals, and vitamins as its greenish-yellow flesh is made of starch, and carbohydrates account for 15-20% of it, so it is a food with high sugar content and excellent flavor. Old pumpkin has a lower sugar content than sweet pumpkin, but it is rich in starch, contains a large amount of yellow carotenoids, and contains 80 to 90% of water, so it is an excellent food for diuresis and detoxification.

In the liquid type preparation step (S10), the material mixing ratio is prepared to consist of 50 g of sweet pumpkin, 150 g of old pumpkin, 80 g of sugar, and 150 ml of water.

The liquid seed fermentation step (S20) is a step of fermenting by shaking the sealed container containing the liquid seed material and stirring the material.

In the liquid seed fermentation step (S20), it is stored for 2 to 3 days at 21 to 29° C. and fermented. In winter when the outside temperature is low, the low temperature continues, so it can be stored for 7 to 12 days. The inside of the container may expand due to the gas generated during the fermentation process, and the container is fermented with the lid facing the bottom so that the added sugar does not settle on the bottom of the container. As the liquid species fermentation step (S20) proceeds, small bubble bands are formed along the surface edge of the liquid species.

The liquid species completion step (S30) is a step of removing the fermented liquid species from the container, filtering it through a filter cloth, and refrigerated storage in an airtight container to complete the fermented liquid species.

The liquid species fermented through the liquid species fermentation step (S20) gradually expand on the surface to form a turbid state together with impurities. The fermentation broth is slightly different depending on the external temperature, but it can be refrigerated for about 1 to 2 weeks until it is added to the following dough preparation step (S40).

The dough preparation step (S40) is a step of preparing a dough material by mixing a first mixture in which Korean wheat is mixed with a fermentation broth, a second mixture in which non-glutinous rice flour soaked in water and water are kneaded, sugar, and milk am.

In the dough preparation step (S40), the first mixture, which is the source of fermentation, is prepared by mixing our wheat with the fermentation broth and lightly mixing, and the non-glutinous rice flour, which is the main material of steamed rice, is diluted in water and kneaded with the second mixture, and the flavor is mixed. Mix with added sugar and milk.

The non-glutinous rice flour has lower calories than wheat flour and does not stimulate the secretion of insulin, so it does not cause fluctuations in blood sugar level. It has the advantage of being safe for various allergies.

In the dough preparation step (S40), the material mixing ratio is a first mixture of 300 ml of fermented broth and 8 kg of wheat, 3 kg of non-glutinous rice flour soaked in water and 4500 ml of water, and a second mixture kneaded at 50 ° C. , 400g of sugar and 1000ml of milk.

If the mixing ratio of the first mixture and the second mixture is out of the above range, the ripening speed and efficiency of the dough may be reduced, and if the content of sugar and milk is also out of the above range, the following first to third kneading steps ( S50~S70), the viscosity and flavor of the dough may become lighter, so it is preferable to comply with the above range.

The first kneading step (S50) is a step of forming the first dough by putting the dough material in which the first mixture, the second mixture, sugar, and milk are mixed into a mixing device and kneading it for 3 minutes.

The second kneading step (S60) is a step of forming the second dough by putting the first dough into a vacuum compression device and extracting air to -0.06 MPa. The density is increased by removing the air layer that is inevitably generated in the process of mixing the dough by the first kneading step (S50).

The third kneading step (S70) is a step of putting the second dough into a mixing device and kneading it for 5 minutes to form a third dough. The dough from which the air layer has been removed by the secondary kneading step (S60) is kneaded again with a mixing device to increase the viscosity.

The water immersion aging step (S80) is a step of compressing and packaging the tertiary dough in a vacuum packaging pack, immersing it in a water bath, and aging it for 2 to 5 days.

The non-stick rice flour mixed with the fermentation broth by the first kneading step to the third kneading step (S50 to S70) easily accelerates fermentation or causes denaturation even at room temperature. ripen in a state

In the water immersion aging step (S80), 0 ~ 10 ℃ water is circulated in a water tank at a constant flow rate, and the tertiary dough packaged in a vacuum packaging pack is cooled with water and kneaded by water pressure to remove air bubbles inside the dough. As water pressure is applied to the vacuum packaging pack accommodating the tertiary dough, the air bubbles are moved to the edge of the pack to increase the density of the dough.

The room temperature aging step (S90) is a step in which the dough that has undergone the water immersion aging step (S80) is taken out from the pack, subdivided and shaped, and then aged at room temperature for 30 to 60 minutes.

If the aging time is exceeded in the room temperature aging step (S90), the shape of the dough may be deformed by exposure to air for a long time, so it is preferable to comply with the corresponding range.

The dough shaped in the form of steamed rice bread by the room temperature aging step (S90) is put into a steamer and steamed to produce steamed rice.

As described above, the rice steamed bread manufacturing method using a natural fermented liquid species for baking according to the present invention is prepared by preparing a natural fermented liquid species from sweet pumpkin and old pumpkin and kneading it with a dough material including non-glutinous rice flour to prepare rice steamed bread. There is an advantage in providing steamed rice that solves problems such as gluten sensitivity and digestive disorders caused by steamed wheat bread.

In particular, the present invention is differentiated from the prior art of manufacturing rice steamed bread by artificially fermenting a conventionally shaped dough in a fermentation room, and shortens the fermentation time by preparing a natural fermented liquid and applying it to the dough while simultaneously improving the density and viscosity of the dough. There are advantages to be increased.

Therefore, the rice steamed bun produced by the present invention provides a rice steamed bun having a soft and sticky texture inside and out compared to the rice steamed bun of the prior art, thereby promoting the effect of allowing anyone, regardless of age or sex, to consume high-quality steamed bun that is beneficial to health. there is.

S10: Liquid type preparation stage
S20: liquid seed fermentation step
S30: liquid type completion stage
S40: dough preparation step
S50: 1st kneading stage
S60: 2nd kneading stage
S70: 3rd kneading step
S80: Water immersion aging stage
S90: room temperature aging step

Claims (4)

A liquid type preparation step (S10) of preparing the liquid material by adding sugar and water after putting the sweet pumpkin and the old pumpkin in an airtight container;
A liquid seed fermentation step (S20) of shaking the sealed container containing the liquid seed material to mix the ingredients and fermenting with the container lid facing the bottom;
A liquid species completion step (S30) of removing the fermented liquid from the container, filtering it through a filter cloth, and refrigerated storage in an airtight container to complete the fermented liquid species;
A dough preparation step (S40) of preparing a dough material by mixing a first mixture in which Korean wheat is mixed with the fermentation broth, a second mixture obtained by mixing non-glutinous rice flour soaked in water and water, sugar, and milk;
A first kneading step (S50) of putting the dough material in which the first mixture, the second mixture, sugar and milk are mixed into a mixing device and kneading it for 3 minutes to form a first dough;
A second kneading step (S60) of putting the first dough into a vacuum compression device and evacuating air to -0.06 MPa to form a second dough;
A tertiary kneading step (S70) of putting the secondary dough into a mixing device and kneading for 5 minutes to form a tertiary dough;
A water immersion aging step (S80) of compressing and packaging the tertiary dough in a vacuum packaging pack and immersing it in a water bath for 2 to 5 days;
Rice steamed bread using natural fermentation liquid for baking, characterized in that it includes a room temperature aging step (S90) of taking out the dough that has undergone the water immersion aging step (S80) from the pack, subdividing it, shaping it, and then aging it at room temperature for 30 to 60 minutes manufacturing method. The method of claim 1,
In the liquid type preparation step (S10), the material mixing ratio consists of 50 g of sweet pumpkin, 150 g of old pumpkin, 80 g of sugar, and 150 ml of water,
In the liquid type fermentation step (S20), the rice steamed bread manufacturing method using a natural fermentation broth for baking, characterized in that it is stored at 21 ~ 29 ℃ for 2-3 days to ferment. The method of claim 1,
In the dough preparation step (S40), the material mixing ratio is a first mixture of 300 ml of fermented broth and 8 kg of wheat, 3 kg of non-glutinous rice flour soaked in water and 4500 ml of water, and a second mixture kneaded at 50 ° C. , 400 g of sugar, and a method of producing steamed rice using a natural fermentation liquid for baking, characterized in that it consists of 1000 ml of milk. The method of claim 1,
In the water immersion aging step (S80),
Using a natural fermentation liquid for baking, characterized in that 0 ~ 10 ℃ water is circulated in a water tank at a constant flow rate to remove air bubbles inside the dough by kneading the tertiary dough packaged in a vacuum packaging pack by water pressure while cooling it with water. How to make steamed rice bread.

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