KR20080030720A - Manufacture method of traditional oriental medicine bread - Google Patents

Manufacture method of traditional oriental medicine bread Download PDF

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Publication number
KR20080030720A
KR20080030720A KR1020060096886A KR20060096886A KR20080030720A KR 20080030720 A KR20080030720 A KR 20080030720A KR 1020060096886 A KR1020060096886 A KR 1020060096886A KR 20060096886 A KR20060096886 A KR 20060096886A KR 20080030720 A KR20080030720 A KR 20080030720A
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KR
South Korea
Prior art keywords
bread
herbal
flour
powder
manufacture method
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Application number
KR1020060096886A
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Korean (ko)
Inventor
안혜정
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안혜정
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Priority to KR1020060096886A priority Critical patent/KR20080030720A/en
Publication of KR20080030720A publication Critical patent/KR20080030720A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

A method of producing herbal bread by addition of herbal powder while reducing an amount of wheat flour to be added during kneading is provided to impart the efficacy of herbs to bread. Herbal powder is mixed with wheat flour in a weight ratio of 4:6, kneaded with low-fat margarine, brown sugar, oligosaccharide, eggs, baking powder and water and then baked in an oven to give herbal bread. The herbs are Dioscorea root, mulberry, Angelica root, Schizandra fruit, Lycium fruit, Astragalus root and persimmon leaf.

Description

한방 빵의 제조방법{Manufacture method of traditional Oriental medicine bread}Manufacture method of traditional Oriental medicine bread

본 발명은 한방 빵의 제조방법에 관한 것으로서, 더욱 상세하게는 밀가루의 양을 줄이고 한방 약재로 사용하는 산약, 당귀 등 저지방 식이섬유를 혼합하여 건강에 도움을 줄 수 있는 한방 빵의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing herbal bread, and more particularly, to a method of manufacturing herbal bread that can help health by reducing the amount of flour and mixing low-fat dietary fiber such as powdered herbs and Angelica used as herbal medicine. will be.

종래의 빵에 원료는 대부분 밀가루가 주재료가 되고 여기에 물, 이스트 등을 부재료로 하여 반죽한 후, 구워내거나 상기 밀가루 등 주재료에 여러 가지의 부재료를 넣어 함께 반죽함으로써 맛과 향, 색상, 영양분 등을 조절하는 것이 일반적인데, 이러한 빵은 밀가루가 주재료로 되어 있기 때문에 소화가 잘 되지 않고 또 상기한 부재료가 대부분 화학적으로 제조된 인공원료이다.In conventional breads, the raw material is mostly flour, which is kneaded with water, yeast, etc., as a subsidiary material, and then baked or kneaded together by adding various subsidiary materials to the main ingredients, such as flour, to taste, flavor, color, and nutrients. It is common to control the bread, which is difficult to digest because the bread is the main material, and the above-mentioned raw materials are mostly artificially manufactured artificial chemicals.

그러나, 경제적인 여건이 개선됨에 따라 건강을 중시하는 분위기가 확산 되면서 화학적으로 제조된 인공원료가 아닌 자연계에서 얻을 수 있는 천연원료를 첨가한 제품이 선호되고 있다.However, as economic conditions improve, a health-oriented atmosphere has spread, and a product containing natural raw materials obtained from nature rather than chemically manufactured artificial raw materials is preferred.

그렇기 때문에 인체에 유익한 천연원료로 된 부재료 개발이 절실히 요구되고 있다.Therefore, the development of subsidiary materials made of natural raw materials beneficial to the human body is urgently required.

상기와 같은 문제점을 해결하기 위한 본 발명의 주된 목적은 빵의 주재료인 밀가루의 양을 줄여주고 부재료를 인체에 유익한 한방 천연재료로 제공하여 인체의 건강에 도움을 주고, 차별화된 한방 빵을 제공할 수 있도록 하는데 소기의 목적하는 바가 있다.The main object of the present invention for solving the above problems is to reduce the amount of flour, which is the main ingredient of the bread and to provide the herbal ingredients as a beneficial herbal natural ingredients beneficial to the human body to help the health of the human body, to provide a differentiated herbal bread There is a desire to do so.

상기 목적을 달성하기 위한 본 발명의 한방 빵의 제조방법은 피로회복, 소화촉진, 혈당조절, 간기능, 당뇨 등 질병을 치유하는데 도움을 주는 산약, 구지뽕나무, 당귀, 오미자, 구기자, 황기, 감잎차 등의 한약재를 수확/가공하여, 빵의 부재료로 첨가하여 제공되는 한방 빵으로서, 이하 본 발명을 구체적으로 설명하면 다음과 같다.Herbal bread production method of the present invention for achieving the above object is to relieve fatigue, digestion, blood sugar control, liver function, diabetes, etc., which helps to cure diseases such as herbs, Guji mulberry, Angelica, Schisandra chinensis, wolfberry, Astragalus, persimmon leaf tea Herbal bread, which is provided by harvesting / processing herbal medicines and the like and added as an ingredient of bread, will now be described in detail with reference to the present invention.

제 1공정(재료 준비단계)Phase 1 (Material Preparation)

좋은 자연환경에서 생장한 산약(마), 구지뽕나무, 당귀, 오미자, 구기자, 황기, 감잎차 수확하여 깨끗하게 세척하고 건조한 후, 밀가루와 같은 입자가 되도록 미세하게 분쇄하여 한방약재 분말을 만든다.Chinese medicine grown in a good natural environment (gu), Guji mulberry, Angelica, Schisandra chinensis, gojija, Astragalus, persimmon leaf tea harvested, washed clean, dried, finely pulverized to make particles such as flour to make herbal medicine powder.

제 2공정(반죽공정)2nd process (dough process)

밀가루(박력분)와 제 1공정에서 얻은 한방약재 분말을 중량비 약 6:4의 비율로 섞어서 부재료인 저지방 마가린, 황설탕, 올리고당, 계란, 베이킹파우더와 물과 함께 반죽한다.Flour (force) and the herbal medicine powder obtained in the first step is mixed at a weight ratio of about 6: 4 and kneaded together with low-fat margarine, brown sugar, oligosaccharides, eggs, baking powder and water.

이러한 반죽공정에서 부재료의 혼합량은 일반적으로 빵을 만드는 때와 같은 비율로 한다.In such a kneading process, the mixing amount of the submaterial is generally in the same proportion as when making bread.

제 3공정(제과,제빵공정)3rd process (confectionery, bakery process)

소정의 형상과 모양으로 된 제과틀, 제빵틀 또는 자연스럽게 임의의 형상과 모양으로 반죽물을 나눠주고 오븐에 넣어서 굽는다.The dough is divided into a predetermined shape and shape, a baking mold, or naturally any shape and shape, and placed in an oven to bake.

이렇게 완성된 한방 빵은 밀가루의 함량이 일반적인 밀가루 빵에 비하여 매우 적기 때문에 매실은 소화가 잘 되며, 저지방 마가린을 사용하였지만 버터의 맛도 낼 수 있어 맛에는 큰 변화가 없다.This finished herbal bread has a very low content of flour compared to general wheat bread, so plums are easy to digest, and low-fat margarine is used, but the taste of butter is not so great.

그리고, 40~60% 차지하고 있는 산약(마), 구지뽕나무, 당귀, 오미자, 구기자, 황기, 감잎차의 한약재 분말에 함유된 고유에 성분이 혈당조절, 콜레스테롤, 인체의 기와 진액을 보충하며, 각종 성인병에 예방할 수 있게 된다.In addition, the ingredients contained in the herbal medicine powder of Chinese medicine (horse), Guji mulberry, Angelica, Schisandra chinensis, Gojija, Astragalus, and persimmon leaf tea occupy 40 ~ 60%, and supplements blood sugar control, cholesterol, qi and essence of human body, and various adult diseases To prevent.

이상과 같은 본 발명에 의한 한방 빵의 제조방법에 의해서 만들어진 한방 빵은 밀가루의 함량이 적고 한방약재가 많이 함유되어 있기 때문에 각종의 한약재성분이 건강에 도움을 주게 되고 특히 도움을 주는 등의 효과가 있다.Herbal bread made by the method of manufacturing herbal bread according to the present invention as described above has a small amount of flour and contains a large amount of herbal medicines, so that various herbal medicine ingredients are beneficial to health, and in particular, such effects are beneficial. have.

Claims (1)

산약(마), 구지뽕나무, 당귀, 오미자, 구기자, 황기, 감잎차 수확하여 깨끗하게 세척하고 건조한 후, 밀가루와 같은 입자가 되도록 미세하게 분쇄하여 만들어진 한방약재 분말과 밀가루를 중량비 약 4:6으로 혼합하고 저지방 마가린과 황설탕, 올리고당, 계란, 베이킹파우더와 물과 함께 반죽하는 것을 특징으로 하는 한방 빵의 제조방법.Chinese medicine (E), Guji mulberry, Angelica, Schisandra chinensis, Gugija, Astragalus, Persimmon leaf tea harvested, washed, dried, finely pulverized finely powdered to make particles such as flour and flour mixed in a weight ratio of about 4: 6 A low fat margarine, brown sugar, oligosaccharides, eggs, baking powder and a method of producing a herbal bread, characterized in that kneading together with water.
KR1020060096886A 2006-10-02 2006-10-02 Manufacture method of traditional oriental medicine bread KR20080030720A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100977848B1 (en) * 2008-04-22 2010-08-25 태백시 Breads containing extracts from Ligularia fisheri, Heracleum moellendorffii and Angelica gigas Nakai and preparing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100977848B1 (en) * 2008-04-22 2010-08-25 태백시 Breads containing extracts from Ligularia fisheri, Heracleum moellendorffii and Angelica gigas Nakai and preparing method thereof

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