KR20020073097A - Method for making a bread - Google Patents

Abstract

PURPOSE: Provided is a method for making bread using rice flour which helps one's digestion, has improved taste and nutrients and increases rice consumption. CONSTITUTION: The method of making bread using rice flour characteristically comprises the steps of: mixing rice flour, wheat flour and milk then kneading the mixture and aging dough for 1 hour; stuffing red beans into the dough and aging it for 3-4 hours; steaming at 120 deg.C for 15-20 minutes then drying it; and packing bread.

Description

Method for making steamed bread containing rice powder {Method for making a bread}

The present invention relates to a method of manufacturing a steamed bread, and more particularly, to a method of manufacturing a steamed bread containing rice flour prepared by putting adzuki beans into dough batter aged by mixing and kneading rice flour and flour.

Conventionally, steamed bread is manufactured using wheat flour, but steamed bread made only with wheat flour has a problem of causing digestive disorders and diarrhea in people with weak digestive due to the influence of gluten contained in flour, and steamed bread containing rice flour is comfortable to eat. It is a steamed bread containing rice flour that can be eaten as a delicious nutritious snack that is not burdened even by children with weak digestive function and the elderly.

Nowadays, a lot of bread made of rice comes out, but by making bread mixed with rice flour and flour rather than an independent product made using only rice or flour, the digestion of flour and the bread made with rice as a main raw material are rough. The problem of smaller volume can be solved.

6-7% protein in rice, 12-16% protein in flour, wheat flour is slightly more protein than rice and vitamin B ₁ is more than rice. However, rice contains vitamin E, phosphorus, magnesium, phosphorus, iron, and more than wheat flour, and because it has dietary fiber, it is more digestible than eating bread made of wheat flour. This is a steamed bread containing rice flour made by mixing each other's nutrients.

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a steamed bread containing rice flour, which is prepared by adding red beans to dough batter mixed and kneaded with rice flour and flour so as to complement the nutrients each of rice and flour lack. .

In order to achieve the above object, the present invention washes the red beans with clean water, and then removes water to the extent that the surface of the red beans are wet, and the dried red beans are cooked first at a temperature of 110 ℃ to 130 ℃, again 75 Red beans cooked for 2 hours at a temperature of ℃ ~ 95 ℃ for 2 hours, and boiled for about 5 hours at a temperature of 40 ℃ to 50 ℃ after putting sugar in the ratio of 8: 2 to 9: 1 in ripe red beans; Flour, rice flour and milk are mixed in one step at a ratio of 5: 3: 1 to 5: 3.3: 1.3, and 0.15: 0.1: 0.1: 0.01 is mixed with the flour and rice flour mixed in the first step. Put the dough at the ratio of 2, and then knead in 2 steps, after 2 steps to adjust the moisture using water, and after 3 steps, put the dough into the kneader, and then the speed of the kneader is slow, high speed and medium speed Dough prepared by controlling to knead at a rate of; First maturation step of aging the dough to cut the dough to 50g size for about 1 hour; A second aging step of putting the 40 g of adzuki bean into the batter after the first aging step and then aging for 2 to 3 hours in a sealed state; A steamed bread production step of steaming the steam at 120 ° C. for 15 to 20 minutes after the second aging step and then drying it on a drying rack; And it provides a method for producing a steamed bun containing rice flour comprising a packaging step of packaging the steamed bun dried in the steamed bun manufacturing step.

Hereinafter, the present invention will be described in detail.

The method for producing steamed bread to which the rice flour of the present invention is added is as follows.

First, wash the red beans with clean water, and then remove the water to the extent that water is on the surface of the red beans. The dried red beans are cooked first at a temperature of 70 ℃ -100 ℃. First cooked red beans are cooked again for 2 hours at a temperature of 30 ℃ to 50 ℃ again. Sugar is added to the ripe red beans at a ratio of 8: 2 to 9: 1, and then boiled for about 5 hours at a temperature of 10 ℃ to 20 ℃ to make red beans.

In addition, flour, rice flour and milk are mixed in one step at a ratio of 50:30:10 to 50:33:13. Egg, makgeolli, salt, powder and yeast are added to the flour and rice flour mixed in step 1 in a ratio of 1.5: 1: 1: 0.25: 0.25 and knead in 2 steps. After step 2, knead the water in 3 steps with water. After step 3, the dough is put into the kneader and the dough is controlled while the dough is controlled at low, high and medium speeds to complete the dough.

The dough is first aged in about 1 hour kneaded blood cut to the size of 50g in the first aging step. In the second ripening step after the first ripening step, 40 g of red bean paste is added to the batter and then aged for 2 to 4 hours in a sealed state. In the steamed bread manufacturing step after the second ripening step, the steam is steamed at 120 ° C. for about 15 to 20 minutes and then dried in a drying rack. The steamed bread dried in the steamed bread manufacturing step is packed neatly in the box by selecting the commerciality in the packaging step.

Hereinafter, referring to the present invention through one embodiment, first, the raw materials of bread are formulated into the following ingredients, and the blending ratio (based on 100%) is as shown in Table 1 and Table 2 below.

Table 1 shows the mixing ratio of the red beans and sugar required to prepare the red beans, Table 2 shows the mixing ratio of rice flour, flour, milk, salt, powder, yeast, eggs and rice wine needed to prepare the dough.

Table 1

ingredient red bean Sugar ratio 80-90 20 to 10

TABLE 2

ingredient flour Rice flour milk Salt powder East egg Makgeolli ratio 50 33 13 One 0.25 0.25 1.5 One

Referring to Table 1 and Table 2 above, the manufacturing process of steamed bread with rice flour is as follows.

First, wash the appropriate amount of the first use of domestic red beans, remove the water, and after the water is properly removed, pour it in a pot and cook it first with high heat, then cook it over medium heat for 2 hours. Make sure the red beans are cooked, add sugar, and boil over low heat for 5 hours. Stir the red beans from time to time so that the red beans don't burn during the boiling process. When the water level is appropriate, turn off the fire and prepare it for cooling.

Second, mix the rice flour and flour, add milk, mix evenly in the first step, and then add the ingredients such as eggs and powder and do the second step. In the last three steps, the dough is controlled by adjusting the water content with bottled water, and then the gear of the kneader is shifted in three steps. Knead the dough. This will give you the soft, chewy flavor that is unique to steamed rice.

After the compounding dough is finished, the third step is to go into the molding and make the first shape. Remove the soft dough to about 50g in size and put it on the maturing plate for 1 hour. Put about 40g of red bean paste, suture it, arrange it on a steamer at regular intervals, and make it secondary for 3-4 hours at a temperature of about 25-35 ℃, and then put the appropriately matured product in a large pot and put it in steam at 120 ℃. Steam for 20 minutes.

Take out the steamed bread and dry it in a drying rack. After visually inspecting the shape and size, select the merchandise, put it in a box, cleanly pack it, and keep the packaged product at a temperature of about 4 ℃ to maintain the freshness of the product. .

In addition, the red bean which is put into the batter can be replaced by processed kimchi or meat.

The steamed bread produced by the present invention as described above is made with pure Korean rice flour and flour and pure red bean, so that the comfort of the stomach is easy to eat as a nutritious snack that does not burden the children and the elderly with weak digestive function, it contains rice flour Steamed bread is a good meal substitute for busy modern life.

Claims (4)

After washing the red beans with clean water, remove the water to the extent that the surface of the adzuki bean is dried, red beans are made by boiling for a certain time after mixing the sugar in a constant ratio while cooking the dried red beans; Flour, rice flour and milk are mixed in one step at a constant ratio, and the egg, rice wine, salt and yeast are mixed in the flour and rice flour mixed in the first step at a constant ratio, and the dough is prepared by controlling moisture using water. dough; First maturation step of aging the dough to cut the dough to 50g size for about 1 hour; A second aging step of putting the 40 g of adzuki bean into the batter after the first aging step and then aging for 2 to 3 hours in a sealed state; A steamed bread production step of steaming the steam at 120 ° C. for 15 to 20 minutes after the second aging step and then drying it on a drying rack; And Method of producing a steamed bread containing rice flour comprising the packaging step of packaging the steamed bread dried in the steamed bread manufacturing step. The method of claim 1, wherein the red bean is washed with adzuki beans with clean water to remove water to the extent that the surface of the adzuki bean, and the dried red beans are cooked first at a temperature of 110 ℃ to 130 ℃, again 75 ℃ Cooked for 2 hours at a temperature of ˜95 ° C. for 2 hours, and added to the ripe red beans in a ratio of 8: 2 to 9: 1, and then boiled for 5 hours at a temperature of 40 ° C. to 50 ° C. How to prepare steamed bread containing. The method of claim 1, wherein the dough is flour, rice flour and milk in a ratio of 50: 30: 10 to 50: 33: 13 in one step, the flour and rice flour mixed in the first step, eggs, rice wine, salt, Put powder and yeast at a ratio of 1.5: 1: 1: 0.25: 0.25 and knead in 2 steps.After 2 steps, knead the water in 3 steps while controlling the moisture with water. Method of producing a steamed bread containing rice flour characterized in that it is manufactured by putting the dough to control the kneading at low, high and medium speed of the kneader. According to claim 3, The kneading machine is a steamed bread containing rice flour, characterized in that the kneading machine knead the dough with a strong blow as the dough knead the dough while shifting the gear in three stages at low and high speed and medium speed How to manufacture.