KR102535678B1 - Cereal bread and manufacturing for therof - Google Patents

Abstract

Grain bread of the present invention includes 100 parts by weight of dough powder; with respect to, 70 to 130 parts by weight of mixing material and 1 to 10 parts by weight of shortening; the dough powder is, 50 to 70% by weight of strong flour; and 30 to 50% by weight of barley flour.

Description

Grain bread and its manufacturing method {CEREAL BREAD AND MANUFACTURING FOR THEROF}

The present invention relates to grain bread and a manufacturing method thereof.

Bread is a food made by adding salt, yeast, etc. to wheat flour and fermenting it to make dough, forming the dough into a desired shape, or putting stuffing in the dough and baking it. Today, it occupies a significant position as a favorite food, and the intake rate of bread continues to increase as dietary life becomes westernized.

However, since bread is made with wheat flour as its main ingredient, problems such as indigestion, gastrointestinal disorders, and bloating can occur due to the gluten component contained in wheat flour. It is recognized as the main culprit of obesity and diabetes because it rapidly raises the sugar level and makes it easy to gain weight.

Therefore, in a situation where the intake rate of bread continues to increase, if the health problems caused by wheat flour, etc. contained in bread are not addressed, the number of people suffering from adult diseases such as obesity and diabetes will inevitably increase. It can be turned into a food item that is disregarded.

In addition, recently, with the development of SNS that shows one's taste with pictures, as the food to be seen has become popular, consumers are paying attention to making the food look better.

Accordingly, there is a need for a bread that is highly aesthetic, has no side effects, and is beneficial to health.

An object of the present invention is to provide grain bread that is highly aesthetic, has no side effects, and is beneficial to health.

The above and other objects of the present invention can all be achieved by the present invention described below.

One aspect of the present invention relates to grain bread and a manufacturing method thereof.

According to one embodiment, the grain bread, 100 parts by weight of dough powder; with respect to, 70 to 130 parts by weight of mixing material; 1 to 10 parts by weight of shortening; and 1 to 10 parts by weight of quince jam.

The dough powder, 50 to 70% by weight of strong flour; and 30 to 50% by weight of barley flour.

The mixing material may include at least one of cold water, raw yeast, baking improver, sorbitol, skim milk powder, salt, and fermented rice germ powder.

The mixing material is, 50 to 90 parts by weight of cold water; 1 to 10 parts by weight of raw yeast; 1 to 5 parts by weight of a baking improver; 1 to 12 parts by weight of sorbitol; 1 to 7 parts by weight of skim milk powder; 1 to 5 parts by weight of salt; and 1 to 30 parts by weight of fermented rice bran powder; One or more of them may be included.

The fermented rice germ powder, 30 to 50% by weight of the rice germ mixture; 5 to 15% by weight of flaxseed; And 40 to 60% by weight of lactic acid bacteria fermented milk; may include.

The rice bran mixture is 100 parts by weight of water; with respect to, 10 to 40 parts by weight of rice bran; and 70 to 90 parts by weight of rice bran; One or more of them may be included.

The rice bran mixture may include mixing the rice bran, rice bran and water and steaming at 90 ° C to 110 ° C for 50 to 70 minutes.

The fermented rice germ powder may include mixing the rice germ mixture, linseed and lactic acid bacteria fermented milk and fermenting at 30 ℃ to 45 ℃ for 60 hours to 84 hours.

The mixing material may further include 1 to 10 parts by weight of ginger particles.

The ginger particles may have an average particle diameter of 0.5 mm to 1.5 mm.

The ginger particles are pre-treated ginger, and the pre-treatment may be schisandra tea, corn beard, and ginger boiled at 80 ° C to 100 ° C for 20 to 40 minutes, dried, and then pulverized into ginger particles.

The weight ratio of the barley flour and ginger particles may be 10:1 to 6:1.

The quince jam may include 20 to 40 parts by weight of quince pulp per 100 parts by weight per grain.

The quince jam may further include 1 to 10 parts by weight of magnolia; for 100 parts by weight per grain.

The weight ratio of the barley flour and quince jam may be 10:1 to 6:1.

The quince jam is a saccharification fermentation step of mixing the prepared Jiebab and malt, and soaking the mixture to ferment; A grain sugar extraction step of extracting a liquid phase from the fermented product that has undergone the saccharification fermentation; and a gelation step of mixing quince pulp and magnolia with the extracted grain sugar and then heating at 60° C. to 80° C. for 30 to 60 minutes for gelation.

The gelation step may further include a viscosity control step of adjusting the viscosity by adding 0.1 to 3 parts by weight of pectin based on 100 parts by weight per grain.

The quince jam may have a viscosity of 72,000cps to 78,000cps.

The grain bread may further include vegetable chips.

The vegetable chips, based on 100 parts by weight of the dough powder; 1 to 10 parts by weight of lotus root chips; 1 to 10 parts by weight of burdock chips; and 1 to 10 parts by weight of sweet pumpkin chips; One or more of them may be included.

The vegetable chips may include deep-fried lotus root, burdock root, and sweet pumpkin in corn oil at 230° C. to 240° C. for 30 seconds to 60 seconds.

The vegetable chips may include immersing the fried vegetable chips in the grain sugar for 5 to 10 seconds.

The cold water may include water that is put in water, boiled at 80 ° C to 100 ° C for 30 minutes to 60 minutes, and then cooled in a refrigerator at 1 ° C to 4 ° C for 2 to 3 hours.

The weight ratio of the water to the dried eggplant may be 6:1 to 10:1.

The mixing material may further include a natural coloring material.

The natural pigment material includes a first pigment that expresses a red color; A second pigment that expresses green; A third pigment that expresses purple; and a fourth pigment expressing yellow; It includes at least one of, but the natural coloring material may be applied by mixing two or more of the first to fourth pigments.

1 to 10 parts by weight of the first pigment; 1 to 10 parts by weight of the second pigment; 1 to 10 parts by weight of the third pigment; and 1 to 10 parts by weight of the fourth pigment; One or more of them may be included.

The first pigment includes Baekryanggeum extract and Baekungdeung extract, the second pigment includes green tea extract and spinach extract, the third pigment includes eggplant extract and harpoon fruit extract, and the fourth pigment includes It may contain mango extract and banana extract.

The first pigment, the second pigment, the third pigment, and the fourth pigment may include powders prepared by hot water extraction and concentration under reduced pressure, followed by lyophilization.

According to another embodiment, the grain bread manufacturing method includes preparing vegetable chips by frying lotus root, burdock and sweet pumpkin in corn oil at 230 ° C to 240 ° C for 30 seconds to 60 seconds; immersing the fried vegetable chips in grain sugar for 5 to 10 seconds; Forming a lump by mixing the dough powder and the mixing material; Forming a first dough by mixing the vegetable chips with the mass, kneading at medium speed, and then mixing shortening; Primary fermentation of the first dough at a temperature of 25 ° C to 35 ° C and a relative humidity of 70% to 80%; Dividing the first fermented first dough, rounding each divided dough into rounds, and covering the dough with vinyl to perform intermediate fermentation for 5 to 15 minutes; degassing the first dough by removing the vinyl covering the surface of the first dough after the intermediate fermentation is completed and pushing the dough with a rolling pin; Panning by putting the quince jam into the first dough that has been pushed out and molding the first dough into a certain shape and putting it into a bread mold; Secondary fermentation of the first dough panned in the bread mold at a temperature of 35 ° C to 40 ° C and a relative humidity of 80% to 90%; and putting the first dough where the secondary fermentation is completed into an oven preheated to 180° C. to 200° C. and 150° C. to 160° C. under heat and baking for 15 minutes to 40 minutes.

According to another embodiment, the grain bread manufacturing method comprises the steps of forming a loaf by mixing a mixing material containing dough powder and a natural coloring material; and forming a second dough by mixing the vegetable chips with the lump, kneading the dough at medium speed, and then mixing the shortening.

The present invention has the effect of providing grain bread that is highly aesthetic, has no side effects, and is beneficial to health.

1 is a simple graph showing the results of Experimental Example 1 of the present invention.
Figure 2 is a simple graph showing the results of Experimental Example 2 of the present invention.
Figure 3 is a simple graph showing the results of Experimental Example 3 of the present invention.
Figure 4 simply shows the results of Experimental Example 4 of the present invention as a graph.

Hereinafter, the present invention will be described in more detail.

In describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

When 'includes', 'has', 'consists of', etc. mentioned in this specification is used, other parts may be added unless 'only' is used. In the case where a component is expressed in the singular, the case including the plural is included unless otherwise explicitly stated.

In addition, in interpreting the components, even if there is no separate explicit description, it is interpreted as including the error range.

In addition, in the present specification, 'X to Y' representing a range means 'X or more and Y or less'.

whole grain bread

Grain bread according to one embodiment of the present invention includes 70 to 130 parts by weight of mixing material, 1 to 10 parts by weight of shortening and 1 to 10 parts by weight of quince jam, based on 100 parts by weight of dough powder.

In general, white bread refers to fermenting a dough made of strong flour, water, yeast, salt, etc. as the main ingredient and, in some cases, additives such as sugar, dairy products, eggs, and edible oil, etc. There is a British type, which is made in molds, and an American type, which is baked with a lid closed on a baking tray and has a flat top. Also, qualitatively, there is a lean type in which sugar, milk and oil are hardly added, and a rich type in which a lot of sugar, milk and oil is added.

Grain bread of the present invention may include strong flour and barley flour as dough powder.

The barley flour is effective in preventing diabetes by suppressing appetite and lowering blood sugar, and is known to be effective in preventing adult diseases because it contains a large amount of soluble dietary fiber called betaglu, which lowers cholesterol.

The barley flour may be prepared by pulverizing barley.

The dough powder is 50 to 70% by weight of strong flour; and 30 to 50% by weight of barley flour, and can exhibit a blood sugar lowering effect within the above range, and can provide a soft texture and taste like ordinary white bread.

The mixing material may include one or more of cold water, fresh yeast, baking improver, sorbitol, skim milk powder, salt, and fermented rice germ powder.

The mixing material is based on 100 parts by weight of the strong flour, 50 to 90 parts by weight of cold water, 1 to 10 parts by weight of raw yeast, 1 to 5 parts by weight of a baking improver, 1 to 12 parts by weight of sorbitol, 1 to 7 parts by weight of skim milk powder, It may include one or more of 1 to 5 parts by weight of salt and 1 to 30 parts by weight of fermented rice germ powder.

The raw yeast is a baker's yeast that causes alcohol fermentation when mixed with moist wheat flour to which sugar or nutrients are added. serves to expand the

The raw yeast may be included in 1 to 10 parts by weight, specifically 3 to 6 parts by weight, based on 100 parts by weight of the dough powder, and the bread can be expanded in the above content range to impart a soft texture to the bread.

The baking improver is added during dough preparation to easily form gluten in the dough and improve the texture of the dough in the process of manufacturing bread, and can improve the bread's fastness, increase the volume, and maintain freshness for a long time.

The baking improving agent may be included in 1 to 5 parts by weight, specifically 2 to 4 parts by weight, based on 100 parts by weight of the dough powder, and it is possible to make bread soft in the above content range.

The sorbitol is a type of hexahydric alcohol obtained by reducing hexose such as glucose, and has a sweet taste similar to that of sugar. It is an ingredient approved as a sweetener among food additives, and is often used as a sweetener for diabetics because it does not raise insulin levels rapidly like sugar.

The sorbitol may be included in 1 to 12 parts by weight, specifically 4 to 8 parts by weight, based on 100 parts by weight of the dough powder, and in the above content range, sweetness can be imparted to bread to increase palatability, and aging of the strong flour It can increase the preservation of bread by delaying it, and it is also beneficial to health.

The skim milk powder is made by removing the milk fat component from milk and drying it, and oxidation occurs during the process of cooling the bread dough by heating, suppressing the product from giving a bad smell and adding flavor to the bread.

The skim milk powder may be included in 1 to 7 parts by weight, specifically 2 to 5 parts by weight, based on 100 parts by weight of the dough powder, and the flavor of bread may be improved in the above content range.

The salt controls the fermentation of yeast to stabilize the gluten and serves to give the dough stickiness.

The salt may be included in an amount of 1 to 5 parts by weight, specifically 2 to 4 parts by weight, based on 100 parts by weight of the dough powder. The taste can be preserved.

The fermented rice germ powder can be prepared as fermented rice germ powder by pulverizing conventional lactic acid bacteria fermented rice germ obtained by fermenting the rice germ with lactic acid bacteria.

The fermented rice germ powder may include rice germ mixture, linseed and lactic acid bacteria fermented milk.

The fermented rice germ powder may be included in 1 to 30 parts by weight, specifically 5 to 20 parts by weight, and more specifically 10 to 15 parts by weight, based on 100 parts by weight of the dough powder, and in the above content range, the rice germ mixture It is possible to ingest vegetable proteins, vitamins, and excellent active ingredients contained in the flaxseed, and is effective in suppressing or reducing aflatoxin, a toxin generated from fungi.

The flaxseed is rich in lignans, omega-3 fatty acids, and dietary fiber, which are anticancer substances, and is helpful in preventing and treating various cancers and is effective in suppressing inflammatory diseases.

The flaxseed may be sterilized by low-temperature heat treatment at 55 ° C to 60 ° C and manufactured into fine particles by a grinder.

The linseed may be 5 to 15% by weight, specifically 7 to 12% by weight, and may help to increase immunity in the above range.

The lactic acid bacteria fermented milk may serve to ferment by mixing with the rice germ mixture and linseed.

The lactic acid bacteria fermented milk may be 40 to 60% by weight, specifically 45 to 55% by weight, and uniformly dispersed in the above range so that fermentation can occur effectively.

The rice bran mixture may be 30 to 50% by weight, specifically 35 to 45% by weight, and has an effect of improving the storage stability of bread without side effects in the above range.

The rice germ mixture may include one or more of water, rice germ and rice bran.

The rice germ (embryo) contains 66% of rice nutrients such as GABA (gamma amino butyric acid), gamma oryzanol, beta-sisterol, alpha tocopherol, octacosanol, dietary fiber, linoleic acid, and vitamins.

The rice germ may be 10 to 40 parts by weight, specifically 20 to 30 parts by weight, based on 100 parts by weight of water, and the nutrients contained in the rice germ can be sufficiently absorbed in the above range.

The rice bran is rice bran extracted from brown rice from which rice husk has been removed, and has the effect of preventing aging and sprouting new flesh. In addition, iron, calcium, magnesium, sodium, vitamin E, etc. are abundantly contained to maintain the homeostasis of the human body, and when fermented with the rice buds, flaxseed and lactic acid bacteria, the intestinal environment can be improved to prevent diarrhea.

The rice bran may be 70 to 90 parts by weight, specifically 72 to 80 parts by weight, based on 100 parts by weight of water, and within the above range, the nutrients contained in the rice bran can be sufficiently absorbed, and the rice germ can be fermented and the flax seeds and lactic acid bacteria can prevent diarrhea.

The rice bran mixture may include mixing rice bran, rice bran and water and steaming at 90 ° C to 110 ° C, specifically 95 ° C to 105 ° C for 50 minutes to 70 minutes, specifically 55 minutes to 65 minutes.

The steaming is a process of absorbing moisture and sterilizing the dough in which the rice buds and rice bran are mixed, making a mixture of rice cake-like rice bran and rice bran to create harmful bacteria that can propagate due to moisture. Sterilization is possible It has the effect of improving the storage stability of bread by promoting enzymatic degradation of rice buds.

The fermented rice germ powder may include mixing the rice germ mixture, linseed and lactic acid bacteria fermented milk and fermenting at 30 ℃ to 45 ℃, specifically 35 ℃ to 40 ℃ for 60 hours to 84 hours, specifically 70 hours to 80 hours. In the above condition range, the activity of lactic acid bacteria is further activated to promote the growth of lactic acid bacteria, thereby effectively fermenting the rice germ mixture and linseed.

After drying the fermented mixture at 40 ° C to 45 ° C, specifically 42 ° C to 44 ° C for 24 hours to 30 hours, specifically 26 hours to 28 hours, and then pulverized with a grinder, the fermented rice germ powder can be prepared.

The shortening is made of foam at room temperature using vegetable oil as a raw material, has no taste and smell, and is easily mixed with each of the above ingredients to help make dough easily and add more softness to bread.

The shortening may be included in 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of the dough powder, and each of the components can be easily mixed in the above content range, and the soft taste of bread can be further highlighted.

The mixing material may further include ginger particles.

Ginger is the rhizome of ginger Zingiber officinale Rosc. It has a warm nature, so it can improve blood circulation and raise the body temperature to improve immunity.

The ginger particles may be included in 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of the dough powder, and despite including barley flour in the above range, can promote digestion and absorption of grain bread there is

The ginger particles may have an average particle diameter of 0.5 mm to 1.5 mm, specifically 0.7 mm to 1.2 mm, and in the above range, bread with a soft texture can be implemented without impairing the texture of the grain bread.

The ginger particles are pre-treated ginger, and the pre-treatment may be schisandra tea, corn beard, and ginger particles boiled at 80 ° C to 100 ° C for 20 to 40 minutes, dried, and then pulverized into ginger particles.

Schisandra chinensis has five flavors in its skin and flesh, and contains various nutrients such as vitamins, minerals, and minerals. : It may be prepared by mixing at 1.

The corn beard is a fibrous tissue bundle and is known to be a plant containing nutrients such as proteins, vitamins, minerals, sugars, and fibers, protects the stomach and kidneys, and is good for diabetes, high blood pressure, and kidney disease.

By putting the ginger particles in the water containing the Schizandra chinensis extract and corn beard and boiling them at 80 ° C to 100 ° C for 30 minutes to 60 minutes, specifically at 85 ° C to 95 ° C for 40 minutes to 50 minutes, the ginger has The bitter taste can be removed.

The weight ratio of the barley flour and ginger particles may be 10: 1 to 6: 1, specifically 9: 1 to 7: 1, and despite the inclusion of barley flour in the above range, digestion and absorption of grain bread can be promoted there is.

The quince jam can be prepared by adding quince pulp to grain sugar.

Quince is rich in fiber, so it gives a feeling of fullness, slows down the absorption of sugar in the body, and is known to help consume the absorbed sugar quickly. In addition, it has the effect of stopping diarrhea, and the pulp of quince can help strengthen the digestive function.

The quince pulp may be 20 to 40 parts by weight, specifically 25 to 35 parts by weight, based on 100 parts by weight per grain, and in the above range, sugar absorption in the body can be slowed down, and despite the inclusion of barley flour, diarrhea and Side effects such as indigestion can be avoided.

The quince jam may further include magnolia.

The magnolia is a species belonging to the magnolia family (Magnoliaceae) and has a spicy taste and warm nature. It suppresses various inflammations and relieves sinusitis and rhinitis. In addition, it is effective for cold prevention, nasal congestion, runny nose and cough, and helps with various pains including abdominal pain.

The magnolia may be 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight per grain, and side effects such as diarrhea can be minimized within the above range.

The grain sugar may include a saccharification fermentation step of mixing prepared Jiebab and malt, soaking and fermenting the mixture, and a grain sugar extraction step of extracting a liquid phase from the fermentation product that has undergone the saccharification fermentation process.

In the saccharification fermentation step, Jiebab and malt are mixed in a ratio of 1:0.7 to 1:1.2, and the mixture is immersed in water and fermented for 24 to 52 hours.

In the grain sugar extraction step, grain sugar can be obtained by removing the residue from the fermented mixture and extracting only the liquid phase.

After mixing the quince pulp and magnolia with the extracted grain sugar, magnolia jam can be prepared through a gelation step of gelling by heating at 60 ° C to 80 ° C for 30 to 60 minutes.

The gelation step may further include a viscosity control step of adjusting the viscosity by adding 0.1 to 3 parts by weight of pectin based on 100 parts by weight per grain.

The pectin is generally used when making jam, and is known as a gelling agent used when making jam with fruits having a low pectin content.

The pectin may be 0.1 to 3 parts by weight, specifically 1 to 2 parts by weight, based on 100 parts by weight per grain, and a jam having a desired viscosity can be implemented within the above range.

The quince jam may have a viscosity of 72,000cps to 78,000cps, and has the advantage of being easily eaten without flowing down when eating grain bread at the viscosity.

The weight ratio of the barley flour and quince jam may be 10:1 to 6:1, specifically 9:1 to 7:1, and side effects such as abdominal pain and diarrhea occur despite the inclusion of cold barley in the above range can be minimized and indigestion can be prevented.

The grain bread may further include vegetable chips.

The vegetable chips may include at least one of lotus root chips, burdock chips, and sweet pumpkin chips.

The vegetable chips may include deep-fried lotus root, burdock root, and sweet pumpkin in corn oil at 230° C. to 240° C. for 30 seconds to 60 seconds.

The corn oil has a low freezing point of -18 ℃ and is rich in unsaturated fatty acids such as linoleic acid and oleic acid, which has a savory taste, can prevent arteriosclerosis, and contains vitamin E, which has an anti-aging effect.

By frying the lotus root, burdock, and sweet pumpkin in corn oil at 230 ° C. to 240 ° C. for 30 seconds to 60 seconds, specifically, in corn oil at 235 ° C. to 240 ° C. for 40 seconds to 60 seconds, vegetables having a nutty taste and crispy texture chips can be implemented.

The lotus root is rich in dietary fiber to help smooth intestinal activity when ingested, and is rich in vitamins and asparagine, so it is effective in preventing aging, melasma, and blemishes.

The lotus root chips may be 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of the dough powder, and in the above range, the useful components of the lotus root can be absorbed in the body, and the lotus root is fried to make crispy grain bread. Can provide flavor.

It is known that the burdock is rich in inulin, so that diabetes can be prevented by controlling blood sugar, and adult diseases such as hyperlipidemia and arteriosclerosis can be prevented by removing neutral fat accumulated in the body and lowering the level of bad cholesterol.

The burdock chips may be 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of the dough powder, and within the above range, useful components of burdock can be absorbed in the body, and burdock is fried to make grain bread crispy. Can provide flavor.

The sweet pumpkin is rich in vitamins, so it helps to improve immunity and helps to suppress active oxygen in the body known as the cause of aging.

The sweet pumpkin chips may be 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of dough powder, and within the above range, useful components of sweet pumpkin can be absorbed in the body, and sweet pumpkin is fried to make crispy grain bread. Can provide flavor.

The vegetable chips may include immersing the fried vegetable chips in the grain sugar for 5 to 10 seconds.

By immersing the vegetable chips in the grain sugar, it is possible to help the vegetable chips to be mixed well when mixed with bread dough despite containing corn oil.

The cold water included in the mixing material may be water cooled after boiling dried eggplant in water.

Specifically, the cold water is boiled in the water at 80 ° C to 100 ° C, specifically 88 ° C to 95 ° C for 30 minutes to 60 minutes, specifically 40 minutes to 50 minutes, and then the dried eggplant is removed. The water in which the eggplant was brewed may be cooled in a refrigerator at 1 ° C to 4 ° C for 2 to 3 hours. Within the temperature and time ranges, the cold water may exhibit a blood sugar lowering effect.

By applying the cold water to the grain bread, it is possible to lower blood sugar even though it contains strong flour, which has the effect of providing grain bread beneficial to health.

The weight ratio of the water to the dried eggplant may be 6:1 to 10:1, specifically 6.5:1 to 9.5:1, more specifically 7:1 to 9:1, and the effect of lowering blood sugar in the above range can indicate

The mixing material may further include a natural coloring material.

The natural coloring material includes at least one of the first, second, third and fourth pigments, and the natural coloring material may be applied by mixing two or more of the first to fourth pigments.

The first pigment may be a pigment that expresses a red color, and the first pigment may include Baekryangeum extract and Baekungdeung extract.

The first pigment may be included in 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of the dough powder, and gives bread a red color in the above range to produce bread that can realize various colors. can be manufactured

The second pigment may be a pigment that expresses green color, and the second pigment may include a green tea extract and a spinach extract.

The second pigment may be included in 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of the dough powder, and in the above range, green is applied to bread to produce bread capable of implementing various colors. can do.

The third pigment may be a pigment that expresses a purple color, and the third pigment may include an eggplant extract and a harpoon tree extract.

The third pigment may be included in 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of the dough powder, and gives bread a purple color in the above range to produce bread capable of implementing various colors. can do.

The fourth pigment may be a pigment that expresses yellow color, and the first pigment may include a mango extract and a banana extract.

The fourth pigment may be included in 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of the dough powder, and in the above range, yellow is applied to bread to produce bread capable of implementing various colors. can do.

The first to fourth pigments may be prepared into powder by hot water extraction and concentration under reduced pressure, followed by freeze-drying.

Specifically, after completely drying Baekryanggeum, Baepoongdeung, green tea, spinach, eggplant skin, hawthorn fruit, mango skin, and banana skin, which are the bases of the first to fourth pigments, at 70 ° C to 200 ° C for 1 hour to 1 hour. Each material can be boiled separately for 5 hours to obtain the hot water extract of each material.

Each of the hot water extracts obtained above may be concentrated under reduced pressure with a rotary vacuum concentrator and then prepared as a lyophilized powder using a freeze dryer.

By applying the first to fourth pigments, it is possible to manufacture bread capable of implementing various colors, and accordingly, there is an effect of increasing the degree of preference of consumers.

Grain Bread Manufacturing Method

Another aspect of the present invention relates to a method for producing grain bread.

Grain bread manufacturing method of the present invention comprises the steps of preparing vegetable chips by frying burdock and sweet pumpkin in corn oil at 230 ° C to 240 ° C for 30 to 60 seconds; immersing the fried vegetable chips in grain sugar for 5 to 10 seconds; Forming a lump by mixing the dough powder and the mixing material; Forming a first dough by mixing the vegetable chips with the mass, kneading at medium speed, and then mixing shortening; Primary fermentation of the first dough at a temperature of 25 ° C to 35 ° C and a relative humidity of 70% to 80%; Dividing the first fermented first dough, rounding each divided dough into rounds, and covering the dough with vinyl to perform intermediate fermentation for 5 to 15 minutes; degassing the first dough by removing the vinyl covering the surface of the first dough after the intermediate fermentation is completed and pushing the dough with a rolling pin; Panning by putting the quince jam into the first dough that has been pushed out and molding the first dough into a certain shape and putting it into a bread mold; Secondary fermentation of the first dough panned in the bread mold at a temperature of 35 ° C to 40 ° C and a relative humidity of 80% to 90%; and putting the first dough where the secondary fermentation is completed into an oven preheated to 180° C. to 200° C. and 150° C. to 160° C. under heat and baking for 15 minutes to 40 minutes.

Hereinafter, each step will be described in detail.

The lotus root, burdock, and sweet pumpkin can be prepared by washing the lotus root, burdock, and sweet pumpkin in running water, and then slicing the lotus root, burdock, and sweet pumpkin.

The lotus root, burdock, and sweet pumpkin may be fried in corn oil at 230 ° C to 240 ° C for 30 seconds to 60 seconds, specifically, in corn oil at 235 ° C to 240 ° C for 40 seconds to 60 seconds.

By frying the lotus root, burdock, and sweet pumpkin in corn oil, vegetable chips having a savory taste and crispy texture can be realized.

The fried vegetable chips may be immersed in grain sugar for 5 to 10 seconds.

By immersing the vegetable chips in the grain sugar, it is possible to help the vegetable chips to be mixed well when mixed with bread dough despite containing corn oil.

In the step of mixing the dough powder and mixing ingredients to form a lump, mixing ingredients including cold water, raw yeast, baking improver, sorbitol, skim milk powder, salt, fermented rice germ powder, and ginger particles are added to the dough powder in a mixer bowl, Mix to form a dough into one loaf.

In the step of forming the first dough, the vegetable chips are mixed with the dough formed in one lump, then mixed at medium speed for 1 to 10 minutes, and shortening is added in a clean up state to shorten the mixing time to make the mixer bowl clean. Form 1 dough, and measure the temperature of the 1st dough. At this time, the temperature of the first dough may be 25 ℃ to 35 ℃.

The clean-up state is a stage in which gluten formation begins, the binding of gluten is low, and the dough is cut in a thick state even when unfolded. Therefore, shortening is added.

The first fermentation step is performed at a temperature of 25° C. to 35° C., which is the same as that of the first dough, and at a relative humidity of 70% to 80% for 30 minutes to 2 hours.

In the intermediate fermentation step, the primary fermented first dough is divided and intermediately fermented. At this time, the dough is divided into 150g to 200g and made round, and the dough is covered with plastic and fermented for 5 to 15 minutes.

In the step of degassing, the plastic covering the surface of the first dough, after which the intermediate fermentation is completed, is removed and the dough is pushed with a rolling pin to remove gas from the first dough.

In the panning step, after adding the quince jam to the stretched dough, the first dough is molded into a predetermined shape and put into a bread mold. At this time, the dough is folded in three layers for molding, and the dough is rolled from one side and molded into a hard cylindrical shape. Arrange the three molded doughs at appropriate intervals in the bread mold and press lightly with your hands.

In the secondary fermentation step, the panned first dough is fermented at 35° C. to 40° C. and 80% to 90% relative humidity for 30 minutes to 90 minutes.

In the baking step, the secondary fermentation puts the first dough into an oven preheated to an upper fire of 180 ° C to 200 ° C and a lower fire of 150 ° C to 160 ° C and bakes it for 15 to 40 minutes. You can change the position of the pan according to the color of the bread crust during baking.

In a specific embodiment, the grain bread manufacturing method comprises the steps of forming a loaf by mixing a mixing material containing dough powder and a natural coloring material; and forming a second dough by mixing the vegetable chips with the lump, kneading the dough at medium speed, and then mixing the shortening.

The second dough formed by mixing with the shortening may go through the first fermentation step, the intermediate fermentation step, and the step of removing gas in the same way as the first dough described above, and then overlap with the first dough and panning step, , Subsequent steps may proceed in the same way as in the grain bread manufacturing method.

Accordingly, when the first dough and the second dough are included, the color of the grain bread can be improved to increase the consumer's preference.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and cannot be construed as limiting the present invention by this in any sense.

Contents not described herein can be technically inferred by those skilled in the art, so descriptions thereof will be omitted.

Example

Examples 1 to 3

The dough powder (strong flour and barley flour) and mixing ingredients (cold water, fresh yeast, baking improver, sorbitol, skim milk powder, salt, fermented rice germ powder, ginger particles) are mixed with the contents shown in Table 1 below to form a lump. After mixing the mass at medium speed, shortening is added and kneaded to form a first dough in the cleanup step. The temperature of the first dough is 30 ° C, and the first dough is first fermented at a temperature of 30 ° C and a relative humidity of 75%. Round it, cover the first dough with vinyl, and ferment it for about 10 minutes. After the intermediate fermentation is completed, the vinyl covering the surface of the first dough is removed, and the dough is degassed by pushing the first dough with a rolling pin. After adding the quince jam to the stretched dough, fold the dough in three layers, roll the dough from one side and form it into a hard cylindrical shape, then arrange the three molded doughs in a bread mold and press lightly with your hands. The dough panned in the bread mold is subjected to secondary fermentation at a temperature of 38 ° C and a relative humidity of 85%, and when the dough rises by about 1 cm from the height of the bread mold, the fermented dough is heated at an upper heat of 190 ° C and a lower heat of 165 ° C. Put it in a preheated oven and bake for 25 minutes to prepare grain bread.

The quince jam was prepared by mixing 30 parts by weight of quince pulp and 5 parts by weight of magnolia per 100 parts by weight per grain and heating at 80 ° C. for 40 minutes.

Example 4

Grain bread was prepared in the same manner as in Example 1, except that the cold water was added to 800 parts by weight of water, 100 parts by weight of dried eggplant, boiled at 90 ° C for 45 minutes, and then cooled in a refrigerator at 2 ° C for 2 hours and 30 minutes. did

Example 5

The dough powder (strong flour and barley flour) and mixing ingredients (cold water, fresh yeast, baking improver, sorbitol, skim milk powder, salt, fermented rice germ powder and ginger particles) are mixed with the contents shown in Table 1 below to form a lump. Grain bread was prepared in the same manner as in Example 1, except that vegetable chips were added to the loaf and mixed at medium speed, and then shortening was added and mixed in the cleanup step to form the first dough.

The vegetable chips were prepared by frying lotus root, burdock, and sweet pumpkin in corn oil at 240° C. for 50 seconds.

Example 6

The dough powder (strong flour, barley flour) and mixing ingredients (cold water, raw yeast, baking improver, sorbitol, skim milk powder, salt, fermented rice germ powder, ginger particles) are mixed with the contents shown in Table 1 below to form a lump. Vegetable chips are added to the mass and mixed at medium speed, and then shortening is added and mixed in the cleanup step to form a first dough.

Form a lump by mixing dough powder (strong flour, barley flour) and mixing ingredients (cold water, fresh yeast, baking improver, sorbitol, skim milk powder, salt, fermented rice germ powder, ginger particles, natural coloring materials) with the contents shown in Table 1 below do. After mixing the mass at medium speed, shortening is added and mixed in the cleanup step to form a second dough.

The temperature of the first dough and the second dough is 30 ° C, and the first dough is first fermented at a temperature of 30 ° C and a relative humidity of 75%. The first and second fermented dough is divided into 180 g. And each divided dough is made round, and the first dough and the second dough are covered with vinyl, respectively, and intermediate fermentation is performed for about 10 minutes. After the intermediate fermentation is completed, the vinyl covering the surfaces of the first dough and the second dough is removed, and the first dough and the second dough are pushed with a rolling pin, respectively, to remove gas from the dough. After adding the quince jam to the stretched first dough and second dough, the dough is folded in three layers, the dough is rolled from one side and formed into a hard cylindrical shape, and then the formed dough first dough and second dough Arrange 3 overlapping molded doughs in a bread mold and press lightly with your hands. The dough panned in the bread mold is subjected to secondary fermentation at a temperature of 38 ° C and a relative humidity of 85%, and when the dough rises by about 1 cm from the height of the bread mold, the fermented dough is heated at an upper heat of 190 ° C and a lower heat of 165 ° C. Put it in a preheated oven and bake for 25 minutes to prepare grain bread.

The cold water was prepared by adding 100 parts by weight of dried eggplant to 800 parts by weight of water, boiling at 90 ° C for 45 minutes, and then cooling in a refrigerator at 2 ° C for 2 hours and 30 minutes.

The natural coloring material included a first pigment and a third pigment, the first pigment was included in 5 parts by weight based on 100 parts by weight of dough powder, and the third pigment was included in 5 parts by weight based on 100 parts by weight of strong flour.

Comparative Example 1

Strong flour and mixing materials (cold water, raw yeast, baking improver, sorbitol, skim milk powder, salt, fermented rice germ powder, ginger particles) are mixed to form lumps with the contents shown in Table 1 below. After mixing the mass at medium speed, shortening is added and kneaded to form a first dough in the cleanup step. The temperature of the first dough is 30 ° C, and the first dough is first fermented at a temperature of 30 ° C and a relative humidity of 75%. Round it, cover the first dough with plastic and ferment it for about 10 minutes. After the intermediate fermentation is completed, the vinyl covering the surface of the first dough is removed, and the dough is degassed by pushing the first dough with a rolling pin. After adding the quince jam to the stretched dough, fold the dough in three layers, roll the dough from one side and form it into a hard cylindrical shape, then arrange the three molded doughs in a bread mold and press lightly with your hands. The dough panned in the bread mold is subjected to secondary fermentation at a temperature of 38 ° C and a relative humidity of 85%, and when the dough rises by about 1 cm from the height of the bread mold, the fermented dough is heated at an upper heat of 190 ° C and a lower heat of 165 ° C. Put it in a preheated oven and bake it for 25 minutes to prepare bread.

The quince jam was prepared by mixing 30 parts by weight of quince pulp and 5 parts by weight of magnolia with 100 parts by weight of white sugar and heating at 80 ° C. for 40 minutes.

Comparative Example 2

Bread was prepared in the same manner as in Comparative Example 1, except that quince jam prepared by mixing 100 parts by weight of quince pulp and 5 parts by weight of magnolia per 100 parts by weight and heating at 80 ° C. for 40 minutes was applied.

Comparative Example 3

Bread was prepared in the same manner as in Comparative Example 1, except that quince jam was not added.

(parts by weight) Example comparative example One 2 3 4 5 6 One 2 3 dough powder strong 60 60 60 60 60 60 100 100 100 barley flour 40 40 40 40 40 40 0 0 0 mixing material cold water 70 70 70 70 70 70 70 70 70 raw yeast 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.8 Bakery improver 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 sorbitol 6 6 6 6 6 6 6 6 6 skim milk powder 3.6 3.6 3.6 3.6 3.6 3.6 3.6 3.6 3.6 salt 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 fermented rice germ powder 12 12 12 12 12 12 12 12 12 shortening 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.8 Quince Jam 5 3 10 5 5 5 5 5 0

Experimental Example 1 - blood sugar improvement effect

After having 20 participants consume the bread prepared in Examples and Comparative Examples, 5 per Example and Comparative Example, blood was collected after 120 minutes to measure blood sugar, and the average of the difference between blood sugar before consumption and blood sugar after intake was shown in the table below. 2 and Fig. 1.

Example comparative example One 4 One 2 Blood glucose difference (mg/dL) 4.2 3.6 8.3 5.1

Experimental Example 2- Diarrhea improvement effect

The bread prepared in Examples and Comparative Examples was divided into 20 fasting participants, 5 people per each Example, and three meals a day, two days to eat, and then the degree of diarrhea (the fewer symptoms of diarrhea, the higher the score) symptoms from 1 point to 10 points After being evaluated between, the averages are shown in Table 3 and FIG. 2 below.

Example comparative example One 2 3 3 diarrhea improvement 9.6 8.8 9.4 8.8

Experimental Example 3- texture improvement effect

After having 10 fasting participants divide and consume the bread prepared in the example by 5 people per each example, evaluate the texture of the bread (the higher the score, the higher the score) between 1 and 10 points, then average are shown in Table 4 and FIG. 3 below.

Example 4 5 texture improvement 8.6 9.2

Experimental Example 4- Appetite improvement effect

The bread prepared in the example was divided into 10 fasting participants, 5 per each example, and the degree of appetite was evaluated between 1 and 10 points, and the average was shown in Table 5 and FIG. 4 below.

Example 5 6 improve appetite 8.8 9.6

Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, but may be manufactured in various different forms, and those skilled in the art to which the present invention belongs can understand the technical spirit of the present invention. However, it will be understood that it may be embodied in other specific forms without changing its essential features. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (6)

Kneading powder containing 50 to 70% by weight of strong flour and 30 to 50% by weight of barley flour, including quince jam and vegetable chips, 70 to 130 parts by weight of mixing material and 1 to 10 parts by weight of shortening based on 100 parts by weight of the dough powder A first dough further comprising a part; and a second dough containing the first dough and natural coloring material;
The quince jam is a saccharification fermentation step of mixing Jiebab and malt and soaking the mixture to ferment, a grain sugar extraction step of extracting a liquid phase from the fermented product that has undergone the saccharification fermentation process, and quince pulp and It is prepared by including a gelation step of mixing magnolia and heating at 60 to 80 ° C. for 30 to 60 minutes to gel,
The quince jam contains grain sugar, and 20 to 40 parts by weight of quince pulp and 1 to 10 parts by weight of magnolia based on 100 parts by weight per grain;
The weight ratio of the barley flour and the quince jam is 10:1 to 6:1,
The vegetable chips are prepared by frying lotus root, burdock, and sweet pumpkin in corn oil at 230 to 240 ° C. for 30 to 60 seconds and immersing them in grain sugar for 5 to 10 seconds,
The vegetable chips include 1 to 10 parts by weight of lotus root chips, 1 to 10 parts by weight of burdock chips and 1 to 10 parts by weight of sweet pumpkin chips based on 100 parts by weight of the dough powder,
The mixing material includes cold water, fermented rice bran powder, and ginger particles,
The cold water is water that is boiled at 80 to 100 ° C. for 30 to 60 minutes by putting dried eggplant in water and then cooled at 1 to 4 ° C. for 2 to 3 hours.
The fermented rice germ powder is prepared by mixing the rice germ mixture, linseed and lactic acid bacteria fermented milk and fermenting at 30 to 45 ° C. for 60 to 84 hours,
The fermented rice germ powder is 30 to 50% by weight of the rice germ mixture; 5 to 15% by weight of the linseed; And 40 to 60% by weight of the lactic acid bacteria fermented milk;
The ginger particles are obtained by boiling Schizandra tea, corn beard and ginger at 80 ° C to 100 ° C for 20 to 40 minutes, drying and then pulverizing,
The weight ratio of the barley flour and the ginger particles is 10: 1 to 6: 1 grain bread.
According to claim 1,
The grain bread is grain bread containing 1 to 10 parts by weight of the quince jam.
According to claim 1,
The mixing material is grain bread further comprising at least one of raw yeast, baking improver, sorbitol, skim milk powder and salt.
According to claim 3,
The mixing material includes 50 to 90 parts by weight of the cold water and 1 to 30 parts by weight of the fermented rice bran powder, 1 to 10 parts by weight of the raw yeast, 1 to 5 parts by weight of the baking improver, and 1 to 12 parts by weight of the sorbitol , Grain bread containing at least one of 1 to 7 parts by weight of the skim milk powder and 1 to 5 parts by weight of the salt. delete delete

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