KR102385637B1 - Manufacturing method forfocacciausing mung bean - Google Patents

Abstract

Disclosed is a manufacturing method of focaccia using mung bean, wherein the focaccia includes a mung bean pulverized material when being manufactured, and is capable of having a new taste and texture compared to existing focaccia. The present invention provides the manufacturing method of focaccia using mung bean, comprising the steps of: preparing mung bean dough by crushing boiled mung bean; preparing mixed flour by mixing sugar, salt, and yeast with strong flour; preparing focaccia dough by adding water and olive oil to the mixed flour; preparing mung bean focaccia dough by mixing the focaccia dough and the mung bean dough; fermenting the mung bean focaccia dough; and molding the fermented mung bean focaccia dough and then heating the same in an oven.

Description

Mung bean focaccia manufacturing method {Manufacturing method forfocacciausing mung bean}

The present invention relates to a method for manufacturing mung bean focaccia, and more particularly, to a method for manufacturing mung bean focaccia, which includes a pulverized mung bean during the preparation of focaccia and can have a new taste and texture compared to conventional focaccia. .

'Focaccia' is Italian for slipper-shaped bread. Originating in Italy but developed in France, 'Focaccia' is made by mixing wheat flour and yeast to make a liquid dough, and mixing it with the main dough containing olive oil to make the first It is manufactured by fermenting, molding it, and baking it by secondary fermentation.

These focaccia breads tend to have a tough texture, and the aging of the bread easily occurs, so it is difficult to meet the tastes of Koreans who prefer soft bread and eat bread as a snack. In particular, when imported wheat having a relatively low moisture content is used, in order to prevent spoilage during distribution, the moisture content is dried to 02% or less and the texture of imported wheat distributed is more tough than the original taste.

On the other hand, mung bean (Vigna Radiata (L.) Wilczek or Mungbean) is an annual grass of the legume family, which came to Korea through India and China and has a long history of cultivation since the Bronze Age. Mung beans are high in protein and low in lipids, and boiled mung beans are low in calories with about 30 kcal per 100 g. In addition, mung bean contains 12 water, 53 carbohydrates, 25 crude protein, 3 crude fat, 2 fiber, 4 ash, and other essential amino acids and unsaturated fatty acids.

Since these mung beans contain a lot of starch, they are eaten by making them with vermicelli, Bindae-tteok, mung bean porridge, bean paste, rice cake soup, and bean sprouts.

In addition, mung bean powder has skin beautifying effects such as skin cleansing, whitening effect, blemish removal, sweat band removal, swelling, and boils. The skin-beautifying effect of mung bean is that vitexin and isovitexin, which are a kind of flavonoid-C-glycoside, which are physiologically active substances contained in mung bean, are free radicals in the body. It has a function of removing sebum and sebum from the skin, and is known to be effective in preventing the accumulation of wastes in the skin and inhibiting aging. In addition, mung bean is known to be effective in antipyretic, detoxifying, nourishing and tonic, single, rash, and detoxifying fever.

In addition to carbohydrates, crude protein, crude fat, fiber, ash, and other essential amino acids and unsaturated fatty acids, which are nutritional components of mung beans, minerals such as calcium and magnesium and antioxidants such as saponins promote fat metabolism or contain essential amino acids to improve calcium absorption. It is said to be good for promoting, recovering from fatigue, and preventing hair loss.

However, as shown above, mung bean sprouts and is consumed as a host or is mostly used for making Bindaetteok using powder, so its use is limited. Therefore, there is a need for efforts to find new uses for these mung beans.

(0001) Republic of Korea Patent No. 10-2015899 (0002)Republic of Korea Patent No. 10-2077709

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a method for producing focaccia comprising mung beans.

Another object of the present invention is to provide a method for manufacturing mung beans that can be used as a material for bread and processed by a specific method, including the same.

The problems of the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the above problems, the present invention comprises the steps of preparing a mung bean dough by grinding boiled mung beans; Mixing sugar, salt and yeast in strong flour to prepare a mixed flour; preparing a focaccia dough by adding water and olive oil to the mixed flour; preparing a mung bean focaccia dough by mixing the focaccia dough and the mung bean dough; fermenting the mung bean focaccia dough; and forming the fermented mung bean focaccia dough and then heating the mung bean focaccia dough in an oven.

In one embodiment, the step of preparing the mung bean dough includes washing the peeled mung beans and then immersing them in water for 1 to 3 hours; After the immersion is completed, the mung bean mixed with water is first heated at 60 to 80° C. for 10 to 30 minutes and then cooled by immersion in water at 10 to 20° C.; After the cooling is completed, the mung bean mixed with water is heated for 20-60 minutes at 90-110° C. for a second time, and then cooled by immersion in water at 10-20° C.; loading the cooled mung beans into a porous tray and then steaming for 10 to 30 minutes using steam at 150 to 250° C.; pulverizing the steamed mung beans and extruding them using an extruder to prepare starch-activated mung beans; and kneading and kneading the starch-activated mung bean to form a mung bean dough, wherein the extruder includes: a cylindrical extruder body having an open upper portion and an extruding hole formed at the lower portion; a pressing means located on the upper part of the main body and moving the extrusion piston downward; and an extrusion piston that moves downward by the pressing means and presses the pulverized mung beans inside the extruder body, wherein the extrusion hole may have 5 to 30 extrusion holes having a diameter of 3 to 10 mm.

In one embodiment, the step of preparing the mixed flour is prepared by mixing 1 to 5 parts by weight of sugar, 1-3 parts by weight of salt, and 1-3 parts by weight of yeast relative to 100 parts by weight of strong flour; The preparing of the focaccia dough is a step of adding 50-100 parts by weight of water and 3-10 parts by weight of olive oil relative to 100 parts by weight of the strong flour, and the mung bean focaccia dough is the mung bean compared to 100 parts by weight of the focaccia dough It can be prepared by mixing 20-50 parts by weight of the dough.

In one embodiment, the step of fermenting the mung bean focaccia dough comprises: loading the mung bean focaccia dough into a dough container; sealing the dough container and fermenting it for 30 minutes at a temperature of 20-30°C; removing gas by stirring the mung bean focaccia dough after the fermentation is completed; repeating the fermentation and degassing steps 2 to 5 times; and cutting the fermented mung bean focaccia dough to a size of 1 to 5 cm, and then kneading it again to prepare the mung bean focaccia dough.

In one embodiment, the step of heating in the oven, heating the oven to a temperature of 170 ~ 210 ℃ lower heat and 220 ~ 250 ℃ of the upper fire; charging the mung bean focaccia dough into a bread mold, and then first forming it to a thickness of 1 to 5 cm; charging the molded mung bean focaccia dough into the heated oven; maintaining the temperature of the oven and first heating for 3 to 5 minutes; a secondary molding step of applying olive oil to the surface of the mung bean focaccia dough after the primary heating is completed and supplying olive, coriander, rosemary or thyme to the surface; It may include the step of charging the second-formed mung bean focaccia dough into the oven, and then heating the lower heat at 120 to 160 °C and the upper fire at a temperature of 200 to 230 °C for 5 to 10 minutes.

According to an embodiment of the present invention, it is possible to provide a method for producing mung bean focaccia that can have a new taste and texture by including mung beans in the existing focaccia.

In addition, since the present invention activates starch by pressurizing mung beans, it is possible to provide a method for producing mung bean focaccia capable of improving the texture of the existing focaccia.

In addition, the present invention can make the external texture more crispy and the internal texture chewy by performing the heating of the focaccia dough in the oven two times, and accordingly, the disadvantage of the existing focaccia is crunchy and hard. A method for producing mung bean focaccia capable of improving texture may be provided.

The effect according to the present invention is not limited by the contents exemplified above, and more various effects are included in the present invention.

1 briefly shows a method for manufacturing mung bean focaccia according to an embodiment of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described herein may be variously modified. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the accompanying drawings are only provided to facilitate understanding of the various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and scope of the invention.

Terms including an ordinal number such as 1st, 2nd, etc. may be used to describe various components, but these components are not limited by the above-mentioned terms. The above terminology is used only for the purpose of distinguishing one component from another component.

In this specification, terms such as "comprises" or "have" are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof. When an element is referred to as being “connected” or “connected” to another element, it is understood that it may be directly connected or connected to the other element, but other elements may exist in between. it should be On the other hand, when it is said that a certain element is "directly connected" or "directly connected" to another element, it should be understood that the other element does not exist in the middle.

Meanwhile, as used herein, a “module” or “unit” for a component performs at least one function or operation. And “module” or “unit” may perform a function or operation by hardware, software, or a combination of hardware and software. In addition, a plurality of “modules” or a plurality of “units” other than a “module” or “unit” to be performed in specific hardware or to be executed in at least one processor may be integrated into at least one module. The singular expression includes the plural expression unless the context clearly dictates otherwise.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be abbreviated or omitted.

1 shows a method for producing mung bean focaccia of the present invention.

The present invention comprises the steps of pulverizing boiled mung beans to prepare a mung bean dough; Mixing sugar, salt and yeast in strong flour to prepare a mixed flour; preparing a focaccia dough by adding water and olive oil to the mixed flour; preparing a mung bean focaccia dough by mixing the focaccia dough and the mung bean dough; fermenting the mung bean focaccia dough; and forming the fermented mung bean focaccia dough and then heating it in an oven.

On the other hand, mung bean (Vigna Radiata (L.) Wilczek or Mungbean) is an annual grass of the legume family, which came to Korea through India and China and has a long history of cultivation since the Bronze Age. Mung beans are high in protein and low in lipids, and boiled mung beans are low in calories with about 30 kcal per 100 g. In addition, mung bean contains 12 water, 53 carbohydrates, 25 crude protein, 3 crude fat, 2 fiber, 4 ash, and other essential amino acids and unsaturated fatty acids.

In the case of existing focaccia, it is a kind of bread for meals that is baked hard using wheat flour. However, in Korea, most bread is consumed for snacks rather than meals, so it is possible to create new demand by improving the texture of focaccia. In particular, mung bean has a lot of starch and has a unique flavor and texture, so when included in the focaccia, it can have a texture that is intermediate between bread for meals and bread for snacks.

The mung beans may be boiled and then pulverized to prepare a dough. However, when the mung bean is used as it is, although it contains a lot of starch, it may have a crumbly texture due to low activity. Since it has a disadvantage of reducing the taste of grains, meat, or fruits while generating peroxides as an enzyme that catalyzes the formation of peroxides, it is possible to prevent deterioration of the texture of the focaccia by appropriately removing them.

To this end, the manufacturing step of the mung bean dough includes washing the peeled mung beans and then immersing them in water for 1 to 3 hours; After the immersion is completed, the mung bean mixed with water is first heated at 60 to 80° C. for 10 to 30 minutes and then cooled by immersion in water at 10 to 20° C.; After the cooling is completed, the mung bean mixed with water is heated for 20-60 minutes at 90-110° C. for a second time, and then cooled by immersion in water at 10-20° C.; loading the cooled mung beans into a porous tray and then steaming for 10 to 30 minutes using steam at 150 to 250° C.; pulverizing the steamed mung beans and extruding them using an extruder to prepare starch-activated mung beans; and kneading the starch-activated mung beans to form a mung bean dough.

The step of immersing in water is a step of removing the skin of the mung bean, and may include a process called by immersing the peeled mung bean in water. In the case of existing mung beans, since they are dried and sold after being harvested, the shell of the mung beans can be separated and then immersed in water to have an appropriate moisture content. In addition, since not only the outer shell of the mung bean but also the inner shell of the mung bean can be separated in this process, the texture of the mung bean can be improved. In this case, if the immersion time is less than 1 hour, the mung bean may not be sufficiently cooked, and thus the texture may be deteriorated.

After the immersion as described above is completed, the mung beans mixed with water may be first heated at 60 to 80° C. for 10 to 30 minutes and then cooled by immersion in water at 10 to 20° C. In this process, the mung beans are heated to an appropriate temperature, and the surface tissue is softened. At this time, the temperature of water during the first heating can be maintained at 60 ~ 80 ℃ lower than the boiling point of water, and through this, the surface tissue is softened and not heated to a high temperature, so that nutrient destruction or elution may not occur. That is, if it is out of the above temperature range, it may be difficult to expect a desired effect because nutrients are destroyed or the primary heating is not smooth. After the primary heating is completed, the mung beans may be immersed in water at 10-20° C. in order to prevent overheating due to additional heating and residual heat. In addition, in this process, there is a rapid temperature change on the surface, so that lipoxygenase can be more easily eluted in the secondary heat to be described later.

After the cooling is completed, the mung beans mixed with water may be secondarily heated at 90 to 110° C. for 20 to 60 minutes, and then cooled by immersion in water at 10 to 20° C. Through this process, the lipoxygenase is inactivated and, at the same time, the tannin that gives the astringent taste of mung bean is also removed, so that the taste can be made softer. At this time, when it is out of the above range, the inactivation effect of lipoxygenase as described above may be reduced, and tannins may remain and an astringent taste may appear.

After the primary and secondary heating has been completed, the mung beans may be charged into a porous tray and then subjected to a steaming step using steam. Existing mung beans are simply immersed in water and heated, but in the present invention, it is preferable to heat the mung beans using a steam steaming method in order to prevent absorption of excessive moisture. At this time, the mung beans are preferably steamed for 10 to 30 minutes using steam at 150 to 250 °C. If it is less than the above range, the steaming of the mung bean may not be complete, and if it exceeds the above range, there is no further effect and thus the cost may increase.

The mung beans that have been heated as described above may be pulverized and then extruded using an extruder. At this time, since the mung bean is steamed and heated as described above, the moisture content may be less than that of the existing mung bean. Therefore, when pulverizing it, a pulverized product in the form of a dough can be obtained, and starch can be further activated by aggregating and extruding it.

The extrusion may be performed using an extruder. In general, when a dough with starch is subjected to a strong pressure, the starch is activated and the malleability and elasticity are strengthened. This is because the gluten contained in starch flows out of the plant cells by pressure and at the same time forms a network structure. Therefore, even in the case of the present invention, the texture of the focaccia can be improved by activating the starch by extruding the mung bean after the heating has been completed.

The extruder includes: a cylindrical extruder body having an open upper portion and an extrusion hole formed at the lower portion; a pressing means located on the upper part of the main body and moving the extrusion piston downward; and an extrusion piston that moves downward by the pressing means and presses the pulverized mung beans inside the extruder body.

The extruded main body is a portion where the mung beans are charged and pressed, and the upper surface is opened to allow an extrusion piston to be described later to enter, and an extrusion hole is formed on the lower surface so that the mung beans pressurized by the extrusion piston can be discharged.

In this case, the extrusion hole may have 5 to 30 extrusion holes having a diameter of 3 to 10 mm. When the diameter of the extrusion hole is less than 3mm or less than 5, the extrusion amount is reduced and the pressure applied to the lower extrusion port increases, so there is a possibility that the extruder is damaged, and the diameter exceeds 10mm or exceeds 30 When the extrusion hole is formed, there is no pressurization, so the activation degree of starch may decrease.

The pressing means is a means for pressing the mung bean by entering the extrusion piston into the main body of the extruder, and any means capable of pressing the extrusion piston downward can be used without limitation. That is, the pressing means may be a pressing means operated by pneumatic or hydraulic pressure, or a pressing means capable of raising or lowering the pressing piston by a combination of a gear and a screw thread.

The extrusion piston is a portion capable of extruding the mung beans by pressing the mung beans by descending by the pressing means. At this time, the outer circumferential surface of the lower end of the extrusion piston is manufactured to have a minimum distance from the inner circumferential surface of the extruder body so that the mung beans do not flow out between the outer circumferential surface of the piston and the inner circumferential surface of the body. It can be manufactured so as not to be damaged when pressed. In addition, for hygiene, the lower part of the pressure piston is manufactured to be detachable, and the mung bean remaining in the piston can be removed by separating and washing the lower part of the piston.

The mung beans extruded as described above may be agglomerated to form a mung bean dough. At this time, since the extruded mung bean is in an activated state of starch, it can be easily agglomerated to form a dough. In addition, in the case of conventional noodle dough, a hot water tank is installed at the bottom of the extruder to directly heat the extruded dough, but in the present invention, focaccia, a type of bread, is manufactured using the extruded mung beans, Mung bean dough can be formed by collecting and kneading the

In the case of the focaccia, it may be manufactured using wheat flour as a main material in the same way as the conventional focaccia. In this case, it is preferable to use strong flour used in the manufacture of bread as the flour used. The strong flour refers to flour having a gluten content of 12 to 14%, and is generally flour used as dough for pizza or bread. When strong flour having this gluten content is kneaded with water and then stored at a predetermined temperature, the flour particles are bound by the gluten to form a texture of bread. Formation of gluten in the present invention may be used to mean the binding of flour particles by such gluten.

The step of preparing the mixed flour may be prepared by mixing 1 to 5 parts by weight of sugar, 1-3 parts by weight of salt, and 1-3 parts by weight of yeast relative to 100 parts by weight of strong flour. At the above ratio, focaccia having a high degree of preference may be manufactured, but if it is out of the above range, the texture of the bread may be strange or a bread harder than the conventional focaccia may be produced.

Focaccia dough may be formed by mixing 50-100 parts by weight of water and 3-10 parts by weight of olive oil with respect to 100 parts by weight of strong flour in the flour mixed in the above ratio. For this focaccia dough, you can use a dough that is almost similar to the existing dough. In the case of the mung bean dough used in the present invention, it can be formed into a dough with an appropriate moisture content during the heating and extrusion process, so the mung bean dough can be mixed and used without a separate treatment for the focaccia dough.

The mung bean focaccia dough may be prepared by mixing 20-50 parts by weight of the mung bean dough with respect to 100 parts by weight of the focaccia dough. When the mung bean dough is mixed in less than 20 parts by weight, it is difficult to expect an improvement effect due to the mixing of the mung bean dough, and when it is mixed in more than 50 parts by weight, the content of flour is relatively lowered, and the texture of bread may be difficult to form.

The mung bean focaccia dough mixed as described above can be used after fermentation. In this fermentation process, gas, specifically carbon dioxide, may be generated due to the yeast mixed in the dough, thereby forming a gas between the tissues of the focaccia to form a softer texture.

To this end, the step of fermenting the mung bean focaccia dough may include: loading the mung bean focaccia dough into a dough container; sealing the dough container and fermenting it for 30 minutes at a temperature of 20-30°C; removing gas by stirring the mung bean focaccia dough after the fermentation is completed; repeating the fermentation and degassing steps 2 to 5 times; and cutting the fermented mung bean focaccia dough to a size of 1 to 5 cm, and then kneading it again to prepare the mung bean focaccia dough.

However, the step of fermenting the focaccia dough of the present invention can have an appropriate texture by removing excess gas in each step, unlike the conventional bread fermentation method. In the case of focaccia, it is produced in a flat form, unlike conventional bread, especially white bread, and its texture can be firmly manufactured. Therefore, it is possible to maintain the unique texture of focaccia while performing fermentation by appropriately removing the gas (gas) generated in the fermentation process. That is, in the present invention, the step of charging the mung bean focaccia dough into the dough container and then fermenting it at a temperature of 20 to 30 ° C. for 30 minutes is repeated 2 to 5 times, but each step removes the gas to maintain the proper texture. can However, if the fermentation exceeds 5 times, it may be overfermented and the texture may change like a rice cake, so it is preferable to repeat 2 to 5 times.

After degassing and fermentation is completed as described above, the mung bean focaccia dough may be cut to a size of 1 to 5 cm, and then kneaded again. Through this process, the excess gas present between the dough can be discharged, and the activity of starch reduced by fermentation can be increased, so that the mung bean focaccia dough with superior texture can be prepared.

The fermented mung bean focaccia dough may be molded and then heated in an oven to produce focaccia.

To this end, the step of heating in the oven, heating the oven to a temperature of 170 ~ 210 ℃ lower heat and 220 ~ 250 ℃ of the upper fire; charging the mung bean focaccia dough into a bread mold, and then first forming it to a thickness of 1 to 5 cm; charging the molded mung bean focaccia dough into the heated oven; maintaining the temperature of the oven and first heating for 3 to 5 minutes; a secondary molding step of applying olive oil to the surface of the mung bean focaccia dough after the primary heating is completed and supplying olive, coriander, rosemary or thyme to the surface; It may include the step of charging the second-formed mung bean focaccia dough into the oven, and then heating the lower heat at 120 to 160 °C and the upper fire at a temperature of 200 to 230 °C for 5 to 10 minutes.

The molding may be a process of applying olive oil to a tray in the same way as in conventional focaccia, then charging the mung bean focaccia dough and molding to a thickness of 1 to 5 cm, in which case 10 to 100 dents are inserted on the top of the dough. By forming a part, it is possible to form a space in which an olive or herb can be seated later.

Heating through the oven may proceed through two steps. Once on the tray, after the primary molding is completed as in the above molding method, the lower heat is placed in an oven heated to a temperature of 170 to 210 °C and the upper fire to a temperature of 220 to 250 °C, and can be heated for 3 to 5 minutes. Through this process, it is baked on the surface of the focaccia dough to form a crisp and hard texture, and through this, it is possible to prevent excessive evaporation of moisture inside the dough. In the case of conventional focaccia, since it is baked at a single temperature, the crispy texture on the surface is reduced, and the moisture is excessively evaporated, so the inside can also have a hard texture. However, in the present invention, since the surface is hardened in the first heating process, it can have an improved texture compared to the conventional focaccia. When the primary heating is performed below the temperature and time range, the surface hardening effect may be lowered and the texture may be deteriorated, and if the temperature and time range are exceeded, the surface may be carbonized.

After the primary heating is completed as described above, secondary molding may be performed. The secondary molding may be a step of applying olive oil to the surface of the first heated focaccia and supplying olive, coriander, rosemary or thyme to the surface. In particular, in the case of the olive, coriander, rosemary or thyme, it is preferably seated in the depression formed during the primary molding to maintain a constant position. In addition, due to the olive oil applied to the surface, moisture is preserved on the surface and at the same time, it can have a more crispy texture.

After the secondary molding is completed, the dough may be charged into the oven, and then the lower heat may be secondarily heated at a temperature of 120 to 160 °C and the upper fire at 200 to 230 °C for 5 to 10 minutes. In the case of the secondary heating, it is performed at a lower temperature than that of the primary heating, but the heating time may be long. Through this, heat can be transferred to the inside of the focaccia to ripen, and moisture inside can be maximally preserved due to the olive oil applied to the surface in the surface hardening and secondary molding process performed in the first process.

Hereinafter, preferred embodiments of the present invention will be described so that those of ordinary skill in the art can easily implement them with reference to the accompanying drawings. In addition, in the description of the present invention, if it is determined that a detailed description of a related known function or a known configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, certain features presented in the drawings are enlarged, reduced, or simplified for ease of explanation, and the drawings and components thereof are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

Example 1

The peeled mung beans were washed and then immersed in water for 2 hours. After the immersion was completed, the mung beans mixed with water were first heated at 70° C. for 20 minutes, and then cooled by immersion in water at 15° C. After cooling was completed, the mung beans mixed with water were heated a second time at 100° C. for 30 minutes, and then cooled by immersion in water at 15° C. The cooled mung beans were charged into a porous tray, and then steamed for 15 minutes using steam at 220°C. Starch-activated mung beans were prepared by grinding the steamed mung beans and extruding them using an extruder, and kneading them to prepare mung bean dough.

Mixed wheat flour was prepared by mixing 10 g of sugar, 4 g of salt, and 3 g of yeast with 250 g of bread flour, and 200 g of water and 15 g of olive oil were added to the mixed flour, and then kneaded to prepare a focaccia dough.

A mung bean focaccia dough was prepared by mixing 120 g of the mung bean dough with the focaccia dough.

The mung bean focaccia dough was charged into a dough container, then the dough container was sealed and fermented at a temperature of 25° C. for 30 minutes. After the fermentation was completed, the focaccia dough was pricked using a fork to remove gas inside, and this fermentation and degassing were repeated three times.

After the fermentation was completed, the mung bean focaccia dough was cut to a size of 3 cm, and then kneaded again to prepare a mung bean focaccia dough.

The prepared mung bean focaccia dough was charged into a tray and first molded to a thickness of 2 cm, and the lower and upper fires were first heated in an oven heated to a temperature of 190° C. and 240° C. for 4 minutes.

After the primary heating is completed, olive, coriander, and rosemary are supplied to the surface, olive oil is applied to the surface, and then the lower heat is heated at 140 ° C. and the upper heat for 8 minutes at a temperature of 220 ° C. did

Example 2

The same procedure was performed except that the step of extruding the mung bean dough in Example 1 was not performed.

Example 3

In Example 1, instead of the first and second heating and steaming processes, mung beans were simply immersed in water, then heated at a temperature of 100° C. for 60 minutes, and then pulverized and used in the same manner.

Example 4

In Example 1, the same procedure was performed except that the process of cutting the mung bean focaccia dough into a size of 3 cm was not performed.

Example 5

The same procedure was performed except that the mung bean focaccia dough was heated in an oven heated to 230° C. for 12 minutes instead of the first and second heating processes.

Example 6

The same procedure was performed except that no mung beans were used in Example 1.

Example 7

Focaccia prepared by a general focaccia manufacturing method was used.

Experimental example

In order to investigate the taste and preference of the finished focaccia, 20 panel agents aged 25 to 35 years old with sensory test experience were constituted, and the average value was obtained by a scoring method out of 10 for flavor, taste, texture, and overall preference. It is shown in Table 1 for comparison. At this time, a score of 10 indicates the best quality, and a score of 1 indicates the poorest quality. In addition, all statistical analyzes were performed with the ANOVA process of the SAS (Statistics Analytical System, USA, 1996) package program, and the significance (p<< 0.05) was tested.

incense taste texture overall sign Example 1 9.49 9.58 9.47 9.52 Example 2 9.14 8.95 6.48 7.57 Example 3 6.45 7.54 7.15 7.08 Example 4 8.74 8.84 6.55 7.94 Example 5 9.15 9.22 4.58 7.51 Example 6 4.59 5.14 5.59 5.11 Example 7 5.51 5.46 5.56 5.44

As shown in Table 1, in the case of Example 1 of the present invention, it was found to have a high overall preference.

In the case of Example 2 in which the extrusion process was not performed, the texture was lowered, so it was confirmed that the effect of the extrusion process on the texture was confirmed. appeared to be

In the case of Example 4, in which the process of cutting the mung bean dough and then re-kneading was not performed, it was determined that the texture was different from that of focaccia because it contained excessive gas, and thus the texture was significantly reduced. Even in the case of Example 5, in which the heating process was simply first heated, the texture was greatly reduced, and a hard feeling was often felt.

In the case of Example 6 and Example 7 prepared by the conventional method, which did not use mung bean, it was shown to have a lower degree of preference compared to the Example of the present invention. It was confirmed that focaccia having a high degree of preference could be manufactured.

In the above, preferred embodiments of the present invention have been illustrated and described, but the present invention is not limited to the specific embodiments described above, and it is common in the technical field to which the present invention pertains without departing from the gist of the present invention as claimed in the claims. Various modifications are possible by those having the knowledge of, of course, and these modifications should not be individually understood from the technical spirit or perspective of the present invention.

Claims (5)

pulverizing boiled mung beans to prepare mung bean dough;
Mixing sugar, salt and yeast in strong flour to prepare a mixed flour;
preparing a focaccia dough by adding water and olive oil to the mixed flour;
preparing a mung bean focaccia dough by mixing the focaccia dough and the mung bean dough;
fermenting the mung bean focaccia dough; and
forming the fermented mung bean focaccia dough and then heating it in an oven;
In the method for producing mung bean focaccia comprising:
The mung bean dough manufacturing step is,
Washing the peeled mung beans and then immersing them in water for 1 to 3 hours;
After the immersion is completed, the first heating the mung bean mixed with water at 60 ~ 80 ℃ 10 ~ 30 minutes, followed by cooling by immersion in water at 10 ~ 20 ℃;
After the cooling is completed, the mung bean mixed with water is heated for 20 to 60 minutes at 90 to 110 ° C., and then cooled by immersion in water at 10 to 20 ° C.;
loading the cooled mung beans into a porous tray and then steaming for 10 to 30 minutes using steam at 150 to 250° C.;
pulverizing the steamed mung beans and extruding them using an extruder to prepare starch-activated mung beans; and
forming a mung bean dough by kneading the starch-activated mung beans;
includes,
The extruder is
The upper part is open, the extruder body of the cylindrical extruder formed in the lower part;
a pressing means located on the upper part of the main body and moving the extrusion piston downward; and
an extrusion piston which moves downward by the pressing means and pressurizes the pulverized mung beans inside the extruder body;
including,
The extrusion hole is a method for producing mung bean focaccia, characterized in that 5 to 30 extrusion holes having a diameter of 3 to 10 mm are formed.
delete According to claim 1,
The step of preparing the mixed flour is prepared by mixing 1 to 5 parts by weight of sugar, 1-3 parts by weight of salt, and 1-3 parts by weight of yeast relative to 100 parts by weight of strong flour,
The step of preparing the focaccia dough is a step of adding 50-100 parts by weight of water and 3-10 parts by weight of olive oil relative to 100 parts by weight of the strong flour,
The mung bean focaccia dough is prepared by mixing 20-50 parts by weight of the mung bean dough with respect to 100 parts by weight of the focaccia dough.
According to claim 1,
The step of fermenting the mung bean focaccia dough,
charging the mung bean focaccia dough into a dough container;
sealing the dough container and fermenting it for 30 minutes at a temperature of 20-30°C;
removing gas by stirring the mung bean focaccia dough after the fermentation is completed;
repeating the fermentation and degassing steps 2 to 5 times; and
cutting the fermented mung bean focaccia dough to a size of 1 to 5 cm, and then kneading it again to prepare a mung bean focaccia dough;
A method for producing mung bean focaccia, comprising:
According to claim 1,
The step of heating in the oven,
Heating the oven to a temperature of 170 ~ 210 ℃ lower heat and 220 ~ 250 ℃ of the upper fire;
charging the mung bean focaccia dough into a bread mold, and then first forming it to a thickness of 1 to 5 cm;
charging the molded mung bean focaccia dough into the heated oven;
maintaining the temperature of the oven and first heating for 3 to 5 minutes;
a secondary molding step of applying olive oil to the surface of the mung bean focaccia dough after the primary heating is completed and supplying olive, coriander, rosemary or thyme to the surface; and
charging the second-formed mung bean focaccia dough into the oven, then heating the lower heat at 120-160°C and the upper heat at a temperature of 200-230°C for 5-10 minutes;
A method for producing mung bean focaccia, comprising:

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