KR20080112476A - The baking method of a barley bread - Google Patents

The baking method of a barley bread Download PDF

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KR20080112476A
KR20080112476A KR1020070060914A KR20070060914A KR20080112476A KR 20080112476 A KR20080112476 A KR 20080112476A KR 1020070060914 A KR1020070060914 A KR 1020070060914A KR 20070060914 A KR20070060914 A KR 20070060914A KR 20080112476 A KR20080112476 A KR 20080112476A
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parts
weight
barley
baking
sugar
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KR1020070060914A
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Korean (ko)
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KR100953497B1 (en
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강평국
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강평국
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    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • 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
    • A21D2/368—Fermentation by-products, e.g. grapes, hops

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A baking method of barley bread is provided to increase the intake of barley excellent in dietetics by preparing the barley bread as health food with good taste and smell. A baking method of barley bread comprise a first step for mixing barley meal powder 100 parts by weight, milk 80~100 parts by weight, egg 60~80 parts by weight, sugar 40~60 parts by weight, millet jelly 1~5 parts by weight, condensed milk1~5 parts by weight, vanillin 0.1~1 parts by weight, red wine 10 parts by weight, salt 1~2 parts by weight, cooking oil 0.1~1 parts by weight, baking powder 0.1~0.5 parts by weight, and baking soda or 0.1~0.3 parts by weight; a second step for swelling and softening the texture while stabilizing the mixture for 10~40 minutes; and a third step for putting the mixture in a container installed with a nozzle, injecting it to the mold frame through a nozzle and baking it at 150~180‹C for 1~2 minutes.

Description

보리빵의 제조방법{The baking method of a barley bread}The baking method of a barley bread

본 발명은 보리빵의 제조방법에 관한 것으로, 보리, 우유, 계란을 포함한 혼합물을 형틀에 넣어 180~200℃에서 약 1분 구워냄으로써, 형틀에 의한 단정한 모양이 유지되고, 식감과 향미가 우수하며, 보리의 영양성분이 그대로 유지되도록 하는 보리빵의 제조방법에 관한 것이다.The present invention relates to a method for producing barley bread, by putting a mixture containing barley, milk and eggs in a mold and baking for about 1 minute at 180 to 200 ° C., a neat shape by the mold is maintained, and texture and flavor are excellent. And, it relates to a method of producing barley bread so that the nutritional content of barley is maintained.

보리는 영양학적으로 β-glucan 등의 식이섬유 함량이 풍부하고, 비타민 B군, 칼슘, 철분, 엽산, 판토텐산 등의 함량이 높아 혈당, 뇨당, 콜레스테롤 함량의 증가를 억제하여 동맥경화, 고혈압 등의 심장질환을 방지하여 주고, 변비방지, 암예방, 소화기관 충실, 스태미나 증진, 스트레스 저항성 향상, 각종 질병 저항성 향상, 비만방지 등의 효과가 있다. Barley is nutritionally rich in dietary fiber, such as β-glucan, and high in vitamin B group, calcium, iron, folic acid, and pantothenic acid, which inhibits the increase in blood sugar, urine glucose and cholesterol content, such as arteriosclerosis and hypertension. It prevents heart disease, prevents constipation, prevents cancer, improves digestive organs, enhances stamina, improves stress resistance, improves resistance to various diseases, and prevents obesity.

영양학적으로 우수한 보리지만, 쌀에 비하여 굵고, 수분 함량이 낮아서 주식으로 사용할려고 하면 쌀과 함께 취사하기 전에 미리 보리만으로 삶아야 하는 불편함과, 색상이 좋지 않은 문제점 등으로 인하여 점차 주식 재료로 멀어지고 있는 실정이다.Nutritionally good barley, but thicker than rice and low moisture content, if you try to use it as a staple food is gradually away from the stock material due to the inconvenience of boiled only with barley before cooking with rice, poor color, etc. It is losing.

그러나 보리의 우수한 영양학적 성질에 의하여 다양하게 활용할 필요성이 있고, 이를 위해 보리빵과 같은 건강식품이 제조되고 있으나, 감미제 등의 첨가물에 의하여 오히려 건강에 좋지 않고, 단지 겉보기만 건강식품으로 인식되어지는 문제점이 있다.However, due to the excellent nutritional properties of barley, it is necessary to use variously, and for this purpose, health foods such as barley bread are manufactured, but it is rather unhealthy by additives such as sweeteners, and only seemingly healthy foods are recognized. There is a problem.

즉, 종래의 보리빵은 밀가루와 보리가루를 주재료로 하고, 이에 백설탕, 흑설탕 등으로 감미하며, 솥에 찌거나 오븐에 구워 제조하고 있다. 이와 같이 종래의 보리빵은 보리의 함량이 낮거나, 감미를 위하여 과다한 설탕을 사용함으로써 건강식품으로서의 보리의 활용을 무색하고 있다.That is, the conventional barley bread is made of wheat flour and barley powder as a main material, sweetened with white sugar, brown sugar, etc., and is steamed in a pot or baked in an oven. As described above, the conventional barley bread has a low content of barley or uses excessive sugar for sweetening, thereby making the use of barley as a health food colorless.

따라서 우리나라에서 점차 주식재료에서 그 사용량이 줄어드는 실정이고, 보리의 이용도를 높일 필요성이 있으며, 특히 보리만을 주재료로 하여 보리빵을 제조함에 있어, 보리의 영양성분을 그대로 유지하면서 식감과 향미 등이 건강을 해치지 않으면서 그 기능성이 향상된 제조방법이 절실히 요구된다.Therefore, in Korea, the amount of use of stocks gradually decreases, and there is a need to increase the utilization of barley. Especially, in manufacturing barley bread using only barley as a main ingredient, the texture and flavor of barley are maintained while maintaining the nutritional content of barley. There is an urgent need for a method of manufacturing improved functionality without harming health.

본 발명의 목적은 영양학적으로 우수한 보리를 주재료로 이용하고, 이에 식감과 향미를 위한 설탕, 물엿, 연유, 계란 등을 부재료로 하여 형틀에서 굽는 방법을 사용함으로써, 제조 방식이 단순하면서 그 형상이 일정하여 상품성이 뛰어나고, 보리의 영양성분이 그대로 유지되어 다이어트 식품으로 그 가치를 높인 보리빵을 제조하는 방법의 제공에 있다.An object of the present invention is to use a barley of nutritionally good barley as a main ingredient, and to use sugar, syrup, condensed milk, eggs, etc. as ingredients as ingredients for baking and to bake in a mold, the production method is simple and its shape is There is a constant commercial superiority, the nutritional component of barley is maintained as it is to provide a method of manufacturing barley bread with its value as a diet food.

본 발명은 보리빵을 제조하는 방법으로써, 주재료로 보리가루를 사용하고, 감미재료서 설탕과 물엿과 연유 및 바닐린을 사용하며, 계란의 비린 맛과 향을 제거하고 오크향과 탄닌에 의한 깊고 풍부한 맛을 제공하기 위하여 적포도주를 첨가한 보리빵의 제조방법에 관한 것이다.The present invention is a method of manufacturing barley bread, using barley flour as a main ingredient, sugar and syrup, condensed milk and vanillin as sweet ingredients, removing the fishy taste and aroma of eggs and deep and rich by oak and tannins. The present invention relates to a method for producing barley bread added with red wine to provide a taste.

보다 상게하게는 보리가루 100중량부, 우유 80~100중량부, 계란 60~80중량부, 설탕 40~60중량부, 물엿 1~5중량부, 연유 1~5중량부, 바닐린 0.1~1중량부, 적포도주 10중량부, 소금 1~2중량부, 식용유 0.1~1중량부, 베이킹 파우더 0.1~0.5중량부, 베이킹 소다 0.1~0.3중량부를 혼합하는 제1단계; 상기 혼합물을 10~40분 동안 안정화시키면서 조직을 팽창시켜 연화시키는 제2단계; 혼합물을 노즐이 설치된 용기에 넣고, 일정 모양의 형틀에 노즐을 통하여 주입하고, 150~180℃에서 1~2분 동안 굽는 제3단계;를 포함하여 구성된다.More specifically, barley flour 100 parts by weight, milk 80-100 parts by weight, eggs 60-80 parts by weight, sugar 40-60 parts by weight, starch syrup 1-5 parts, condensed milk 1-5 parts, vanillin 0.1-1 weight A first step of mixing 10 parts by weight of red wine, 1 to 2 parts by weight of salt, 0.1 to 1 parts by weight of cooking oil, 0.1 to 0.5 parts by weight of baking powder, and 0.1 to 0.3 parts by weight of baking soda; A second step of expanding and softening the tissue while stabilizing the mixture for 10 to 40 minutes; The mixture is put into a container provided with a nozzle, a third step of injecting through a nozzle in a mold of a certain shape, baking for 1 to 2 minutes at 150 ~ 180 ℃; is configured to include.

상기의 함량은 보리가루의 중량을 100으로 계량했을 때, 다른 성분들의 중량을 비율로 나타낸 것이다. 일례로서 우유 80중량부라함은 보리가루의 중량 100에 대하여 80％를 사용함을 의미한다.The content is the percentage of the weight of the other ingredients when the weight of the barley flour to 100. As an example, 80 parts by weight of milk means that 80% of the weight of barley flour is used.

우선 본 발명의 주재료는 보리가루이다. 보리는 영양적으로 β-glucan 등 식이섬유 함량이 충분하고 비타민 B군, 칼슘, 철분, 엽산, 판토텐산 등의 함량이 많기 때문에 혈당, 뇨당, 콜레스테롤 함량의 증가를 억제하여 동맥경화, 고혈압 등의 심장질환을 방지하며, 변비방지, 암예방, 소화기관 충실, 스태미나 증진, 스트레스 저항성 향상, 각종 질병 저항성 향상, 비만방지 등의 효과가 있다. 이와 같이 본 발명은 밀가루의 첨가없이 보리가루만을 사용한다.First, the main material of the present invention is barley flour. Barley is nutritionally rich in dietary fiber, such as β-glucan, and is rich in vitamin B group, calcium, iron, folic acid, and pantothenic acid. It prevents diseases, prevents constipation, prevents cancer, enhances digestive organs, enhances stamina, improves stress resistance, improves disease resistance, and prevents obesity. As such, the present invention uses only barley flour without the addition of flour.

베이킹 파우더와 베이킹 소다는 팽창제로서 혼합물을 팽창시켜 연화시키는 작용을 하고, 부드러운 식감을 주는 역할을 한다. 물론 이스트를 사용할 수도 있다. 이와 같이 베이킹 파우더와 베이킹 소다는 구울 때 이산화탄소를 발생시켜 재료의 팽창현상을 유발시키고 이 때의 기포가 부드러운 식감을 가지게 한다. 특히 본 발명에서 설탕, 계란 등을 사용하므로 이스트로 잘 부풀지 않는 단점을 극복할 수 있다. 따라서 이스트보다는 베이킹 파우더와 베이킹 소다가 바람직하다.Baking powder and baking soda are swelling agents that swell and soften the mixture and provide a soft texture. Of course, you can use yeast. In this way, baking powder and baking soda generate carbon dioxide when baked, causing the expansion of the material, and bubbles at this time have a soft texture. In particular, since the sugar, eggs, etc. are used in the present invention, it is possible to overcome the disadvantage of not swelling well with yeast. Therefore, baking powder and baking soda are preferred over yeast.

그리고 상기의 팽장제로서의 베이킹 소다는 맛을 좋게 하고 연하게 하여 소화가 잘 되도록 한다. 즉 보리빵에 알칼리제, 팽창제, 완충제의 역할을 한다. 특히, 단백질의 보수성을 향상시켜 식품의 조직세포를 연화시키는데 사용된다.And baking soda as said swelling agent improves the taste and softens it so that it may be digested well. In other words, it acts as an alkali, an expanding agent, and a buffer in barley bread. In particular, it is used to soften tissue cells of food by improving protein's water retention.

우유는 혼합물을 묽게 반죽하는 역할과 함께 우유에 포함된 영양분과, 맛과 향은 물론이고 부드러운 식감을 제공하게 된다.Milk thins the mixture and provides nutrients, taste and aroma as well as a soft texture.

특히 본 발명은 감미제로서, 설탕만을 사용하지 않고 설탕과 물엿과 연유 및 바닐린을 사용함에 특징이 있다. 물론 물엿은 식용유와 함께 광택을 유지시키는 역할도 하고, 바닐린은 가향을 목적으로 하기도 한다.In particular, the present invention is characterized by the use of sugar, starch syrup, condensed milk, and vanillin as a sweetener, without using only sugar. Of course, starch syrup serves to maintain the gloss with cooking oil, and vanillin may also be used for flavoring purposes.

물엿은 설탕의 함량을 낮추면서 감미의 조절과, 광택효과를 위해 사용된다. 즉, 물엿은 설탕, 포도당보다 저감미이기 때문에 식품의 감미를 적절하게 조절할 수 있고, 물엿의 표면이 광택을 띄므로 보리빵의 표면에 윤기를 부여하게 된다. 그리고 물엿의 사용은 설탕, 포도당 등의 결정석출을 억제하는 작용이 크므로 열에 의하여 응고 침전되는 것을 방지하여, 구울 때 특정 부위가 타는 것을 방지한다. 그리고 설탕에 비하여 점성이 강하므로 보리빵의 광택에 보다 효과적이다.Starch syrup is used to control the sweetness and reduce the sugar content. That is, since the starch syrup is lower than sugar and glucose, the sweetness of the food can be adjusted appropriately, and the surface of the starch syrup is glossier, thereby giving the surface of the barley bread. And since the use of starch syrup has a large effect of inhibiting the precipitation of crystals such as sugar and glucose, it prevents coagulation and precipitation by heat, and prevents burning of a specific part during baking. In addition, since the viscosity is stronger than sugar, it is more effective for the gloss of barley bread.

그리고 설탕을 줄이면서, 물엿으로 보당을 하고, 이에 가향과 더불어 달콤함을 더하는 바닐린을 사용한다. 즉, 바닐린은 설탕의 함량을 낮추고, 물엿과 더불어 부드럽고 달콤한 느낌과 식감을 주는 역할을 한다.And while reducing the sugar, sweetened with starch syrup, using vanillin to add flavor and sweetness to it. In other words, vanillin lowers the sugar content, and plays a role in providing a soft, sweet feeling and texture with starch syrup.

즉, 바닐린은 바닐라향이 나는 방향족 알데히드의 하나로 무색의 고운 분말로서 바닐라 향을 주는 것은 물론이고, 보리빵에 단맛을 더해주는 이중의 역할을 한다.In other words, vanillin is one of vanilla-scented aromatic aldehydes. It is a colorless fine powder that gives vanilla aroma as well as adds sweetness to barley bread.

그리고 본 발명에서는 연유를 사용한다. 설탕의 사용량을 줄이고 더 깊은 풍미를 위하여 연유를 사용한다. 따라서 칼슘과 인의 좋은 공급원이 되고, 크리미한 식감을 제공하게 된다. 물론 무당연유를 사용할 수도 있고, 무당연유를 사용하는 경우에는 소화하기 쉽고, 지방이 작은 입자로 되어 있어 지방분해효소에 의해 잘 분해가 된다.In the present invention, condensed milk is used. Use condensed milk to reduce the amount of sugar used and for a deeper flavor. Therefore, it is a good source of calcium and phosphorus, and provides a creamy texture. Of course, sugar-free condensed milk can also be used, or when sugar-free condensed milk is used, it is easy to digest, and because it is made up of small fat particles, it is easily decomposed by lipase.

그리고 식용유의 사용은 보리빵의 광택과, 형틀에서 구울 때 눌지 않게 하고 탈형을 좋게 하는 역할을 한다.And the use of cooking oil plays a role in improving the luster of barley bread, not pressing when baking in the mold and demoulding.

또한 적포도주를 사용하는데, 이는 계란의 비린 맛과 향을 제거하고, 적포도주의 숙성중에 발생한 부케인 오크향을 포함한 다양한 향들이 보리빵에 가미되고, 적포도주에 포함된 탄닌에 의해 깊고 풍부한 맛이 보리빵에 나타나게 된다.It also uses red wine, which removes the fishy taste and aroma of eggs, and adds a variety of flavors to the barley bread, including oak, a bouquet generated during ripening of red wine, and has a rich and rich barley bread by tannins in red wine. Will appear on the screen.

상기와 같은 재료를 혼합하는 제1단계를 거친 후, 10~40분 동안 안정화시키면서 조직을 팽창시켜 연화시키는 충분한 시간을 주기 위한 제2단계를 가진다.After the first step of mixing the above materials, it has a second step to give sufficient time to expand and soften the tissue while stabilizing for 10-40 minutes.

그리고 용기의 노즐을 통하여 일정 형상의 형틀에 주입하여 굽는데, 형틀은 상하 한 벌로 되어 모든 면이 일정한 모양을 가지면서 구워진다. 즉, 종래의 경우는 평판에 얹어 오븐에서 구웠으나, 본 발명은 일정 공간을 가진 형틀에 주입하여 굽는다. 굽는 조건은 150~180℃에서 1~2분 동안 굽는다.And it is injected into a mold of a certain shape through the nozzle of the container and baked, the mold is a top and bottom suit is baked while all sides have a constant shape. That is, in the conventional case, but placed on a flat plate and baked in an oven, the present invention is injected into a mold having a predetermined space and baked. Baking conditions are baked for 1 to 2 minutes at 150 ~ 180 ℃.

구운 후에는 탈형하여 비닐 통지에 개별 포장을 하거나, 다수개를 넣어 포장 함으로서 종료된다.After baking, it is demolished and finished by individually packing the vinyl notices, or by packing multiple pieces.

이와 같이 본 발명은 보리를 주재료로 하여, 식감과 향미가 뛰어난 건강식품으로 보리빵을 제조함으로써, 영양학적으로 우수한 보리의 섭취를 늘릴 수 있고, 제조 방식이 단순하면서 그 형상이 일정하여 상품성이 뛰어나며, 보리의 영양성분이 그대로 유지되어 다이어트 식품으로 그 가치를 높일 수 있다.As described above, the present invention provides barley bread as a health food with excellent texture and flavor by using barley as a main ingredient, thereby increasing the intake of nutritionally excellent barley, and having a simple manufacturing method and having a constant shape, and having excellent commerciality. The nutritional value of barley is retained as it is, which can increase its value as a diet food.

Claims (2)

보리가루 100중량부, 우유 80~100중량부, 계란 60~80중량부, 설탕 40~60중량부, 물엿 1~5중량부, 연유 1~5중량부, 바닐린 0.1~1중량부, 적포도주 10중량부, 소금 1~2중량부, 식용유 0.1~1중량부, 베이킹 파우더 0.1~0.5중량부, 베이킹 소다 0.1~0.3중량부를 혼합하는 제1단계; 상기 혼합물을 10~40분 동안 안정화시키면서 조직을 팽창시켜 연화시키는 제2단계; 혼합물을 노즐이 설치된 용기에 넣고, 일정 모양의 형틀에 노즐을 통하여 주입하고, 150~180℃에서 1~2분 동안 굽는 제3단계;를 포함하여 구성됨을 특징으로 하는 보리빵의 제조방법.Barley flour 100 parts by weight, milk 80-100 parts by weight, eggs 60-80 parts by weight, sugar 40-60 parts by weight, starch syrup 1-5 parts, condensed milk 1-5 parts, vanillin 0.1-1 part, red wine 10 1 part by weight, 1 to 2 parts by weight of salt, 0.1 to 1 parts by weight of cooking oil, 0.1 to 0.5 parts by weight of baking powder, and 0.1 to 0.3 parts by weight of baking soda; A second step of expanding and softening the tissue while stabilizing the mixture for 10 to 40 minutes; The mixture is put into a container in which the nozzle is installed, the third step of injecting through a nozzle in a mold of a predetermined shape, baking for 1 to 2 minutes at 150 ~ 180 ℃; barley bread manufacturing method comprising a. 제 1항에 있어서, 연유는 무당연유인 보리빵의 제조방법.The method of claim 1, wherein the condensed milk is sugar-free condensed milk.
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