KR20050062175A - The way to bake cake and bread from the germinate brown rice flour and soy flour - Google Patents

Abstract

The usefulness of germinated brown rice and germinated beans is well known. More specifically, when ingested germinated brown rice as rice or enzyme food, brown rice causes physical changes in the germination process, so that phytic acid is converted to phosphorus and inositol by dephosphorase, which promotes digestion and is present in germinated brown rice. Amino acids and vitamins have been reported to be able to gain dietary effects due to high memory content by activating the autonomic nervous system, gamma-olizanol components useful for hypertension, and high aribinoxy ingredients and dietary fiber contents. It is used. It is well known that germinated soybeans also have healthier nutrients than soybeans.

The present invention relates to a method for producing a cake and a cookie using the germinated brown rice flour and the germinated soybean powder as the main ingredients of the germinated brown rice and the germinated soybeans. It is added to ferment by adding active gluten, strong powder, sugar, skim milk powder, salt, cooking oil, egg, yeast liquid, lactic acid bacteria, etc. It is about.

Description

Process for making bread and cake using germinated brown powder and germinated bean flour {The way to bake cake and bread from the germinate brown rice flour and soy flour}

Germinated brown rice flour and germinated soybean powder as the main ingredients in the production of the germinated brown rice flour and germinated soybean powder has a problem that it does not form the network structure of the dough, such as wheat flour because of the low content of gliadin and gluten have. In order to make the network structure of wheat germ and germinated soybean flour the same as wheat flour, active gluten, strong powder, surfactant or methyl cellulose is added as a gluten substitute material or physical bubble formation or fermented by inoculation of lactobacillus to induce fermentation. To provide a bread and cake manufacturing method having a.

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Embryos of live brown rice are immersed in hot water of 28 ° C to 32 ° C or sprayed with hot water. At this time, a unique odor of brown rice occurs, so there is a problem that the odor is soaked in brown rice. Such odor is caused by the decay of rice bran in hot water.

In the present invention, the germination length of brown rice as a method for solving such a bad smell problem by immersing in cold water at 15-20 ℃ 100 minutes at the time of germination to 0.2 ~ 3.0mm germinated and washed with clean water and then washed with 100 ℃ boiling water 4 -Soak for 5 minutes to cook germinated brown rice. In this process, the smell of germinated brown rice is removed and the viscosity is increased to the same level as rice flour. The germinated brown rice extracted from the hot water at 100 ° C. is milled with a roller mill to sufficiently dry the milled powder at 40 ° C. This was again milled with a friction grinding machine capable of fine grinding, and then passed through a screen of 100 mesh to prepare germinated fine powder.

In addition, as a method for obtaining germinated soybean powder used in the present invention, when the root of the soybean grows to 2-5 mm or less, it is fermented by adding about 2.5% salt to the total weight of germinated soybean or inoculating a lactic acid bacterium starter. During germination fermented by lactic acid bacteria inoculation, the unique odor generated in soybean is removed and viscosity increases. The lactic acid fermentation time is determined by using a direct smell while the fermentation proceeds or it is preferable to ferment until the pH 4.5. The germinated soybeans from which the odor was removed in the above-described manner was ground in a first roller mill, dried, and then milled in a second manner to pass through a 100 mesh screen. The cake manufacturing method using the main raw material is as follows.

Example (1)

Germinated brown rice flour and germinated soybean meal prepared by the above method have a problem that a gas volume space (network structure) is not formed because the protein content of gliadin component and gluten contained in the flour is small. In order to solve the above problem, the cake manufacturing weight blending ratio is 50% germinated brown rice flour, 30% germinated soy flour, 10% active gluten, 10% strong powder, 700-900% water is added to the mixture, and then heated and cooled by cooling. After fermentation, about 10% by weight of sugar and germinated soybean powder and lactic acid bacterium growth factor were added, mixed, and seeded with lactic acid bacteria to ferment at 36 ° C. for 15-20 hours to prepare a primary fermented product. The primary fermentation product is a viscous substance produced by lactic acid bacteria fermentation, and gel protein is released during gelatinization of the germinated brown rice flour and germinated soy flour to create a network structure capable of retaining gas.

Separately, take 10-20% of the fermented product by physically raising the volume increase of cakes or cookies, mix 200-300% of egg whites, 10-20% of baking powder, and 20-40% of sugar, and stir for about 5 minutes. In this case, a very small bubble is formed. The microbubbles in the agitator will increase the volume of the bread or cake or cookies.

In the primary fermented product and the stirring material, cooking oil, salt, sugar, rice flour, and the like as ingredients are kneaded. Knead the main ingredients for kneading with a suitable moisture content. Add the main ingredients at the moisture content appropriate for the product molding and the moisture content appropriate for the dough to be made into dough. The dough is shaped into bread or cake, fermented at 36 ° C. for 6-12 hours and then surface treated and baked in a 200 ° C. oven for about 30 minutes. Weight blending ratio of the raw materials used as the preparation of the cake of the present invention 50% germinated brown rice flour, 30% germinated soy flour, 10% active gluten, 10% strong powder and 700-900% water, 20-30% sugar, salt 1 -2%, baking powder 5-10%, egg white 100-200%, lactic acid bacteria spawn 2%, cooking oil 10-30% lactic acid bacteria growth factor 0.5%.

Example (2)

Weight mix ratio 40% germinated brown rice flour, 40% germinated soybean powder, 5% active gluten powder, 15% strong powder, mix 700-800% water, mix it, heat it sufficiently, cool it, add lactic acid bacteria growth factor, and mix. Lactobacillus spawn is inoculated and fermented at 36 ° C. for 15-20 hours to obtain a primary fermentation product.

10-20% of the first fermented product was reduced to stir and mixed with egg white 200-300%, baking powder 5-10%, and sugar 20-30% to obtain a bubble-forming stirring material. The primary fermentation product, the stirring material and the main material are mixed, and 30 parts by weight of cooking oil, 2 parts by weight of salt, 50% of sugar, and methyl cellulose are mixed and stirred to make a dough. After fermentation for 12 hours and molded into bread or cake baked for 30 minutes in an oven at 200 ℃ to prepare a bread or cake.

Example (3)

Weight mix ratio Germinated brown powder 80%, active gluten 5%, strong powder 15%, 700-900% of water, mixed, heated, fully gelatinized and cooled, mixed by adding lactic acid bacteria growth factor, inoculated with lactic acid bacteria spawn at 36 ℃ Fermentation is carried out 15-20 hours to obtain a primary fermentation product.

10-20% of the first fermented product is reduced, and egg white 200% baking powder 7% and sugar 15% are mixed and stirred to obtain a stirred product. The primary fermentation product, the stirring material and the main material are added thereto, and 30 parts by weight of cooking oil, 2 parts by weight of salt, 50% of sugar and methyl cellulose are mixed to form a dough, and the dough is formed by baking bread or cake at 36 ° C. After fermentation at 6-12 hours and surface treatment, baked for 30 minutes in an oven at 200 ℃ to prepare a bread or cake.

Example (4)

Referring to the manufacturing method of adding the vegetable juice in the embodiment and another method, in the embodiment, the process of the dough transfer is the same, but in the method of preparing using the vegetable juice or fruit juice prepared in advance instead of the water required for the dough at the time of kneading It is about. Vegetable juices include cabbage, radish, carrots, zucchini, mugwort, purslane, and other juices that are prepared by making juice and adding nutrition to bread and adding natural color.

Purslane, in particular, contains omega-3 (unsaturated fatty acids) that can improve hair and prevent aging, and is expected to contribute to the improvement of national health. However, Purslane has a low edible rate due to the vivid smell and the smell of grass compared to its edible value. Chinese cabbage, carrots and mugwort also have a distinctive smell. As a result of researching the means to remove or alleviate such odors, vegetables are made of juice, inoculated with lactic acid bacteria, and fermented at room temperature to eliminate the peculiar odor generated from various vegetables as well as purslane. When baking using the fermented vegetable juice in this way it can provide a cake containing the nutrients of vegetables.

In addition, the present invention can be used as a main raw material by adding brown rice or soybean meal to the main ingredients of germinated brown rice and germinated soybean powder, and as a subsidiary material, such as jujube or chestnut, legumes such as peanuts, red beans, ginseng, wolfberry, cornus oil, etc. Germinated brown rice flour and germinated soybean meal can be prepared for bread, cakes and cookies.

The bread or cake prepared in the above embodiment adds a savory taste while feeling greatly inflated and soft texture like flour cake. Therefore, the present invention is expected to contribute greatly to the public health by providing useful ingredients and nutrients of germinated brown rice and germinated soybeans as they are.

Claims (4)

In the conventional cake manufacturing method, which is prepared by means of flour or rice flour as a main ingredient, mixed with ingredients such as sugar, salt, cooking oil, eggs, methylcellulose, and kneading, fermentation with lactic acid bacteria, and molding and heating. A method of making bread and cake using germinated brown rice and germinated beans, characterized in that the main ingredients are germinated brown rice and germinated soy flour. A blending means comprising, as a main ingredient, germinated brown flour and germinated soybean flour, appropriately mixing active gluten and strong powder; Gelatinization means for gelatinizing by heating water in the blend; Stirring means for stirring the egg whites and baking powder by removing the hobwa; Kneading means for inoculating cooking oil, salt, sugar, brown rice flour, lactic acid bacterium and making a dough by appropriately adding the hobwa, the stirring material and the main ingredient; Fermentation means for molding the dough into bread or cake to sufficiently ferment at 36 ° C; Bread and cake manufacturing method using the germinated brown rice and germinated beans, characterized in that the baking by heating the fermented product. A blending means comprising, as a main ingredient, germinated brown flour and germinated soybean flour, appropriately mixing active gluten and strong powder; Gelatinization means for gelatinizing by heating water in the blend; Stirring means for stirring the egg whites and baking powder by removing the hobwa; Kneading means for adding dough and the stirring material and the main material to make a dough by mixing cooking oil, salt, sugar, brown powder, methyl cellulose and the like; Method for producing bread and cake using germinated brown rice and germinated beans, characterized in that the dough is molded into bread or cake to sufficiently ferment and then heated and baked. Luxury means for adding active gluten, strong powder and sugar as appropriate as a main ingredient of germinated brown flour and germinated soy flour, and adding water to heat and gelatinize; Primary fermentation means for adding and mixing the lactic acid bacteria growth factor to the cargo and inoculating the lactic acid bacterium; Stirring means for stirring the egg white and baking powder by reducing the primary fermentation product; Kneading means for mixing the primary fermentation product, the stirring material and the main material as appropriate, and adding methyl cellulose such as cooking oil, salt, sugar, and the like; Bread and cake manufacturing method using the germinated brown rice and germinated beans characterized in that the dough is formed into a bread or cake to be baked by heating.