KR20060084079A - A composite and manufacturing method for steamed bread class - Google Patents

Abstract

The present invention relates to a dough composition for steamed bread and a method for manufacturing a steamed bread using the same, wherein the dough composition for manufacturing steamed bread is mixed with rice flour, mugwort and makgeolli distributed in the market at a predetermined ratio for a predetermined time after kneading. Its purpose is to provide steamed buns without burden to children or the elderly who have weak digestion by making steamed buns through aging. The present invention configured for this is a steamed bread dough composition for mixing a plurality of ingredients in a predetermined ratio to produce a steamed bread and then aged for a predetermined time, the steamed bread dough composition is 50 to 58% by weight of flour, 17-19% by weight of rice flour, 8-9% by weight of barley, 0.5-0.6% by weight of yeast, 0.1-0.2% by weight of soda, 3.4-4.2% by weight of sugar, 1-2% by weight of salt and 12-14% by weight of rice wine By kneading the raw material mixture prepared in a composition ratio of 4 to 5 hours.

Steamed bread, rice wine, mugwort, dough, red beans

Description

Dough composition for steamed bread and manufacturing method of steamed bread using the same {A composite and manufacturing method for steamed bread class}

The present invention relates to a steamed bread, and more particularly, to a dough composition for producing a steamed bread mixed with rice flour and mugwort and makgeolli circulated in the market to prepare a steamed bread through this to burden children or the elderly with weak digestive function It relates to a dough composition for steamed bread to provide a steamed bread and a method of producing a steamed bread using the same.

Anyone who has lived in the 1960s and 1970s, with little or no biscuits, no confectionery, and no bakery, will have memories of eating steamed buns steamed in a steamer by adding red bean paste or vegetables to flour dough with yeast. These steamed buns have changed little by little in the form and the way they steamed through the steaming pot, but they have been greatly improved in taste and nutritional value, making them an important food and snack that are indispensable to our daily lives. It is as follows.

On the other hand, conventionally, in the manufacture of steamed bread, the main raw material is generally manufactured using flour, but the steamed bread made using only flour is a problem that causes digestive problems and diarrhea in people with weak digestive due to the effect of gluten contained in flour. There was this. Therefore, there is a problem that must be burdened for children and elderly people with weak digestive function.

In addition, since the steamed bread according to the prior art is manufactured by using flour as a main raw material, as described above, it can be said that it is very difficult to make a taste suitable for modern taste. Therefore, the steamed bread according to the prior art is abundantly bakery or bakery, and is gradually being neglected and alienated by consumers and gradually losing its position as a food. In other words, it is no exaggeration to say that the steamed bread according to the prior art is getting farther away from the taste of modern people.

In addition, as described above, steamed bread according to the conventional art using flour as a main ingredient contains nutrients such as protein or vitamin B ₁ in the flour as a main ingredient, but of course, nutrition is insufficient. Therefore, the need for a steamed bread that can meet the taste of modern people is rich in nutrients through a variety of ingredients and additives and excellent in taste or aroma.

In addition, the steamed bread according to the prior art is composed of wheat flour, the moisture contained in the steamed bread during the distribution process, the softness of the inside disappears due to evaporation problem and the problem that steamed bread can not be stored for a long time and steamed bread The problem of deterioration of taste will occur.

 The present invention was devised to solve the above-mentioned problems according to the prior art, a dough composition for producing steamed bread mixed with rice flour and mugwort and makgeolli in the market at a predetermined ratio to make a dough It is an object of the present invention to provide a steamed bread composition and a method of manufacturing a steamed bread using the same, by aging for a time to produce a steamed bread through this to provide a casual steamed bun to children or elderly people with low digestion.

Another object of the technology according to the present invention is a dough composition for producing steamed bread mixed with rice flour and mugwort and makgeolli distributed in the market at a predetermined ratio by mixing the dough and then aged for a predetermined time to prepare steamed bread through The aim is to provide a nutritious steamed bread that combines taste and aroma.

In addition, the technology according to the present invention is a dough composition for producing steamed bread mixed with barley flour, rice flour, mugwort and makgeolli distributed in the market at a predetermined ratio, and then aged for a certain time after mixing the dough steamed bread through By manufacturing the inside of the steamed bun to prevent evaporation of moisture even during long-term storage to maintain the softness.

The present invention configured to achieve the above object is as follows. That is, the dough composition for steamed bread according to the present invention in the steamed dough composition for mixing a plurality of ingredients in a predetermined ratio in order to produce a steamed bread and then aged for a predetermined time, the dough composition for steamed bread is 50 ~ flour 58% by weight, 17-19% by weight of rice, 8-9% by weight of barley, 0.5-0.6% by weight of yeast, 0.1-0.2% by weight of soda, 3.4-4.2% by weight of sugar, 1-2% by weight of salt and makgeolli 12 The mixture of raw materials prepared at a composition ratio of ˜14% by weight is kneaded and aged through 4 to 5 hours of aging.

In the above-described composition of the present invention, the raw material mixture may further be added 0.5 to 1 times the weight of the wheat flour, which is taken from the grown state, ground mugwort or the dried mugwort in the form of powder.

In addition, the above-described raw material mixture may be further blended with 10 to 15% by weight, based on the total weight, of the raw materials including carrots, onions, leeks, roasted mushroom vegetables, and ground roasted pork. have.

On the other hand, the method of the present invention is a method of producing a steamed bread in the method of manufacturing a steamed bread through the dough composition for steamed bread that is aged for a predetermined time after kneading the raw material mixture mixed a plurality of ingredients in a certain ratio, ( A) 50 to 58% by weight of wheat flour, 17 to 19% by weight of rice flour, 8 to 9% by weight of barley flour, 0.5 to 0.6% by weight of yeast, 0.1 to 0.2% by weight of soda, 3.4 to 4.2% by weight of sugar, 1 to 2 of salt Mixing the raw materials at a ratio of 12% by weight and 12-14% by weight of rice wine; (B) kneading the mixed raw material mixture through a hand or a machine as in step (a), and then first aging it for 1 to 3 hours; (C) cutting the first aged dough as 50-60g in weight as in step (b), adding 30-40g of red beans, suture and aging for 2 to 3 hours; And (d) preparing the steamed bun for 10 to 15 minutes in a steam aged at 100 to 150 ° C. as a secondary aged dough as secondary to step (c).

In the above-mentioned configuration, in step (a), the growing state of the dried state or the dried mugwort or the dried state of the pulverized wormwood added to the powder by adding 0.5 to 1 times the weight of the flour to produce mugwort steamed bread You can do that.

In addition, in the step (A) described above, the additives, which are mixed vegetables of carrots, onions, green onions, roasted mushrooms, and ground pork, ground to a size of 3 to 5 mm, are added to the total weight of the raw mixture. More weight percent can be mixed to make vegetable steamed bread.

Hereinafter, a dough composition for steamed bread according to a preferred embodiment of the present invention and a method of manufacturing steamed bread using the same will be described in detail.

The technology according to the present invention, as described in the above object, by mixing a certain ratio of rice flour, bran barley powder, mugwort, vegetables and meat and other ingredients and makgeolli to flour that is the main raw material of steamed bread, taste and aroma suitable for modern tastes And it is a technology to produce a steamed bread with nutrition. Thus, the dough composition for steamed bread to be able to manufacture a steamed bread that combines the taste, aroma and nutrition suitable for the taste of modern people is composed as follows.

First, the dough composition for steamed bread according to the present invention kneads the raw material mixture formed by mixing flour, rice flour, waxy flour, raw yeast, soda, sugar, salt and makgeolli in a certain ratio by hand or dough machine, and then The dough is prepared by aging for 4-5 hours. The aged dough is cut to a certain size, put in red beans, sutured and steamed through steam to produce steamed bread.

The composition ratio of the dough composition for steamed bread as described above is 50 to 58% by weight of wheat flour, 17 to 19% by weight of rice flour, 8 to 9% by weight of barley flour, 0.5 to 0.6% by weight of yeast, 0.1 to 0.2% by weight of soda, and 3.4 sugar. It consists of a composition ratio of -4.2 weight%, 1-2 weight% of salt, and 12-14 weight% of rice wine.

On the other hand, 12-14% by weight of the makgeolli in the composition of the raw material mixture of the steamed bun dough composition as described above is a component of the raw material mixture, but a certain amount when kneading the mixture of other raw materials other than makgeolli rather than put together at the time of mixing the raw materials It is better to mix while looking at the dough state.

As described above, after kneading the raw material mixture with makgeolli, it is matured to swell to some extent when it is steamed. After the raw material mixture is kneaded, it is first aged for a predetermined time and the first aged dough is fixed. Cut it to size, put it in the red bean paste, suture it, and then let it ripen for a second. After aging in the first and second, steam the steamed bread using the steam of the steamer.

As described above, steamed bread boiled by mixing flour, rice flour, and barley flour is rich in nutrition by combining protein, vitamin B, vitamin E, phosphorus, magnesium, iron, etc. Can supply In addition, the digestive ability is improved compared to steamed bread made only of flour through dietary fiber contained in rice or waxy barley, which is characterized by no burden on children or the elderly.

In addition, among the raw materials constituting the dough composition for steamed buns, the barley flour is the main material to prevent the evaporation of moisture even if the steamed bun in a boiled state for a long time does not change the inside of the steamed bread.

First, in order to cultivate a multiplicity of varieties, the bran barley, which is the raw material of the barley barley, was made in 1978 with a chin and rice barley, "Masan Gumac," and it was used as a repeat parent to introduce the multiplicity characteristics of the inner bark area. "River barley" was hybridized to flock to resemble a river barley. Such barley was recognized as excellence as published in the productivity test from 1982 to 1983, and the system name was given to "Suwon 227". In particular, it was selected as an encouraging variety in 1984 because it has good food and nutritional properties such as cooking properties and cholesterol suppression effect.

As shown in Table 1, among the main characteristics of the barley as described above, the barley has a very low amylose content and is slightly higher in ash content and slightly lower in starch value, whiteness, and vein ratio than the olibarium. .

Venous Characteristics of Waxy Barley kind Amylose content (%) Ash content (%) Starch (%) White peach Vein Rate (%) Waxy barley 4.3 0.75 69.1 42.0 69.0 Olborg 21.7 0.73 72.2 44.0 70.0

And, as shown in Table 2, the cooking characteristics among the main characteristics of the barley is that the luxury temperature is 71.5 ° C, which is about 15 ° C lower than the 86.5 ° C Olivo, saving time for cooking, high absorption rate, good spreadability, and Baekdo is not as good as Olbori, but the rice is very sticky and especially hard when it cools down.

Cooking Characteristics of Waxy Barley kind Gelatinization temperature (℃) Absorption rate (%) Spreadability (%) Bapbaekdo Rice Coagulation degree (BU) Waxy barley 71.5 275 445 39.5 5.3 410 Olborg 86.5 259 421 40.5 2.3 1010

* The cooking characteristics of the barley were measured by MIXOGRAPH.

In addition, as shown in Table 3, the characteristics of the rice barley were compared with the rice barley and the barley barley. As a result, the color barley and the barley barley were similar, but in terms of heterogeneity, persistence, and taste, they were much better than the barley. It was also evaluated that the soft barley rice was much softer in terms of friability. According to the general review, the rice barley, Olivo, was rated 67% compared to rice, while the barley was 81%, much closer to rice.

Rice Characteristics of Waxy Barley kind Color choice (%) Heterogeneity (%) patience(%) flavor(%) Contestability Coagulation degree (BU) Waxy barley 75 84 84 84 year 81 Olborg 75 67 62 62 circa 67

* The characteristics of rice barley are compared with 100 rice.

On the other hand, the results of cholesterol production in the rats fed the rice, mevory, and barley, respectively, showed the lowest amount of barley in the 100ml of plasma, 57mg, meborg 50mg, and 38mg barley, and the liver 687mg, 554mg, At 530mg, barley is found to have higher cholesterol suppression effect than rice and mevory.

By utilizing the barley powder powdered with the barley having the characteristics as described above as a dough composition for steamed bread, the softness of the steamed bread in the boiled state can be left unchanged for a long time. The factor that does not change the softness inside the steamed bread in the boiled state for a long time is due to the stickiness of the rice, which is the cooking characteristic of the barley, and the low firmness that is hardened when cooled. Can be.

In addition, as described above, by mixing the dough composition for steamed bread with the barley powder powdered with barley, the steamed bread in the boiled state has a rich taste that melts smoothly and melts, but the vitamin B and iron in rice Because it contains 14 times more, it can play a part in the taste and nutrition supply of modern people who prefer "well-being" food.

In particular, the barley contains a large amount of beta-glugen fiber, which suppresses the production of cholesterol, and is excellent in preventing various adult diseases such as diabetes, hypertension, and arteriosclerosis. It can be used as a casual snack for all ages.

In the composition of the dough composition for steamed bread according to the present invention, the raw material mixture is added to the raw material mixture by adding 0.5 to 1 times more to the weight of wheat flour, torn or ground mugwort or dried mugwort pulverized in powder form You can also make mugwort bread, rich in scent and nutrition.

In addition, in the composition of the dough composition for steamed bread according to the present invention, the raw material mixture is 3 to 5 mm in size of carrots, onions, green onions, roasted mushrooms, vegetables and ground raw pork mixed with the raw material 10 -15% by weight may be further mixed to produce a vegetable steamed bread. Of course, by mixing all of the ingredients of the mugwort steamed bread described above and vegetables and roasted meat it can be produced a steamed bread of a more diverse taste.

The method of producing a steamed bread using the dough composition for steamed buns as described above is summarized as follows. First, flour, rice flour, wheat barley flour, fresh yeast, soda, sugar, salt and rice wine are mixed in a proportion. In this case, the mixing ratio of the raw material is 50 to 58% by weight of wheat flour, 17 to 19% by weight of rice flour, 8 to 9% by weight of barley flour, 0.5 to 0.6% by weight of yeast, 0.1 to 0.2% by weight of soda, 3.4 to 4.2% by weight of sugar. , 1 to 2% by weight of salt and 12 to 14% by weight of rice wine.

After mixing the raw materials as described above, the mixed raw material mixture is kneaded by hand or a machine, and then it is first aged for 1 to 3 hours. At this time, in the case of kneading the raw material mixture in a large amount of course, the kneading machine should be used, but in the case of a small amount kneading through the hand can be said to improve the taste of the steamed bread.

And, as described above, the first aged dough is cut to a size of 50 ~ 60g weight, put 30 ~ 40g adzuki bean and then sutured and aged for 2 to 3 hours. This secondary maturation is to cut the size of 50 ~ 60g weight by fresh yeast 30-30g red bean paste and put the sutured dough is enough to ferment and swell.

As described above, cut the first aged dough to 50 ~ 60g weight size, put 30 ~ 40g adzuki bean paste, suture, and after aging for 2 to 3 hours, put the second aged dough in a steamer Boiled steamed for a certain time to produce a steamed bread. At this time, the second aged dough is steamed for 10 to 15 minutes in a steam of 100 ~ 150 ℃ in a steamer.

Example 1

Flour 3kg, rice flour 1kg, green barley powder 500g, raw yeast 30g, soda 10g, sugar 230g, salt 100g and 750ml of rice wine in the mixture of the raw materials in the state of mixing for 3 hours and aged first, then aged The dough was cut to a size of 50 g in weight, sutured into 30 g of adzuki bean inside, and aged again for 2 hours. The second aged dough was put in a steamer and steamed for about 10 minutes using steam at a temperature of 120 ° C. to prepare steamed bread.

Example 2

Under the same conditions as in Example 1, 3 kg of flour, 3 kg of flour, 1 kg of rice flour, 500 g of barley flour, 30 g of fresh yeast, 10 g of soda, sugar, 230 g of salt, 100 g of salt, and 750 ml of rice wine, were harvested in a raw mixture. Mixing to prepare a steamed bun containing the unique aroma and taste of mugwort.

Example 3

Carrots, onions, chopped to a size of 3 to 5 mm in a raw material mixture consisting of 3kg of flour, 1kg of rice flour, 500g of wheat barley, 500g of fresh yeast, 10g of soda, 10g of sugar, 230g of salt, 100g of salt and 750ml of rice wine. 650 g of an additional ingredient, which was mixed with leeks, roasted mushrooms, vegetables, and ground roasted pork, was further mixed to prepare a steamed bread containing the taste and aroma of meat and vegetables.

Example 4

Under the same conditions as in Example 2, 3 kg of flour, 1 kg of rice flour, 500 g of barley flour, 30 g of fresh yeast, 10 g of soda, 230 g of sugar, 100 g of salt, 750 ml of rice wine and 750 ml of raw materials were collected and ground mugwort 3 kg Carrots, onions, onions, onions, onions, onions, chopped mushrooms, and 650g of ground roasted pork were further mixed with each other to prepare a steamed bread combining the taste and aroma of mugwort, vegetables, and meat.

As a result of eating each of the steamed buns prepared as described above, the steamed bread mixed with flour, rice flour, waxy barley and makgeolli of Example 1 had a good taste that melted smoothly and melted brown as it was. In addition, the steamed bread mixed with the mugwort of Example 2 had a chewy taste that melted smoothly while being sued, while the unique taste and aroma of mugwort were felt, and the steamed bread mixed with the vegetables and meat of Example 3 felt the taste of vegetables or meat. As shown in Example 4, the steamed bread mixed with mugwort, vegetables and meat together could feel all of the flavors that can be felt in the above three embodiments.

As described above, the technology according to the present invention is a composition for forming a dough for steamed bread, and flour is mixed with flour, rice flour, rice flour, rice wine, mugwort, mugwort, vegetables, and meat to boil steamed bread through a steaming pot. Not only the supply of taste, rich nutrients such as vitamin B and iron, but also health benefits through the prevention of various adult diseases of the barley. In addition, it is possible to maintain the softness inside the steamed bread for a long time through the characteristics of the barley.

The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the technical idea of the present invention.

As described above, according to the present invention, as a dough composition for producing steamed bread, rice flour, mugwort and makgeolli distributed on the market are mixed and mixed in a predetermined ratio, and then aged for a certain time to prepare steamed bread through digestion. It is effective to provide a steamed bun without burden to weak children or the elderly.

In addition, the technology according to the present invention is a dough composition for manufacturing steamed bread mixed with rice flour and mugwort and makgeolli in the market at a certain ratio to make a dough and then aged for a certain period of time to prepare a steamed bread through this It is effective in providing nutritious steamed bread with harmonious scent.

In addition, the technology according to the present invention is a dough composition for producing steamed bread mixed with barley flour, rice flour, mugwort and makgeolli distributed in the market at a predetermined ratio, and then aged for a certain time after mixing the dough steamed bread through By preventing the evaporation of moisture even during long-term storage, the inside of the steamed bread can be kept soft.

Claims (6)

In the dough composition for steamed buns that are mixed by mixing a plurality of ingredients in a predetermined ratio to prepare steamed buns and then aged for a predetermined time, The dough composition for steamed bread is 50 to 58% by weight of wheat flour, 17 to 19% by weight of rice flour, 8 to 9% by weight of barley flour, 0.5 to 0.6% by weight of yeast, 0.1 to 0.2% by weight of soda, 3.4 to 4.2% by weight of sugar, The dough composition for steamed bread, characterized in that the raw material mixture was kneaded at a composition ratio of 1 to 2 wt% of salt and 12 to 14 wt% of makgeolli and aged for 4 to 5 hours. 2. The steamed bread according to claim 1, wherein the raw material mixture is further added with 0.5 to 1 times the weight of the wheat flour, the mugwort of the growing state and the ground mugwort or the dried mugwort. Dough composition. 3. The raw material mixture according to claim 1 or 2, wherein the raw material mixture contains 10 to 15 parts by weight of mixed vegetables, such as carrots, onions, green onions, roasted mushrooms, chopped to a size of 3-5 mm, and ground roasted pork. The dough composition for steamed buns, characterized in that more by weight is mixed. In the method for producing a steamed bread through the dough composition for steamed bread was kneaded with a mixture of a plurality of ingredients in a predetermined ratio and then aged for a predetermined time, (A) 50 to 58% by weight of wheat flour, 17 to 19% by weight of rice flour, 8 to 9% by weight of barley flour, 0.5 to 0.6% by weight of yeast, 0.1 to 0.2% by weight of soda, 3.4 to 4.2% by weight of sugar, 1 to 1% of salt. Mixing the raw materials at a ratio of 2% by weight and 12-14% by weight of rice wine; (B) kneading the mixed raw material mixture through a hand or a machine as in step (a), and then first aging it for 1 to 3 hours; (C) cutting the first aged dough as 50-60g in weight as in step (b), adding 30-40g of red beans, suture and aging for 2 to 3 hours; And (D) a method of producing a steamed bread comprising the step of producing steamed steamed bread for 10 to 15 minutes in a steam aged at 100 to 150 ℃ the second aged aged as in step (c) . The mugwort bread is prepared by adding 0.5 to 1 times the weight of the flour, adding mugwort ground in the step (a) and ground mugwort or dried mugwort in powder form. Method for producing a steamed bread characterized in that it can be. 6. The total weight of the raw material mixture according to claim 4 or 5, wherein in step (a), a raw material is obtained by mixing carrots, onions, green onions, roasted mushrooms, vegetables, and ground pork, which have been chopped to a size of 3 to 5 mm. Method for producing a steamed bread, characterized in that 10 to 15% by weight of the mixed with more to make a vegetable steamed bread.