KR20090000511U - Bread rice and dough - Google Patents

Abstract

The present invention is made of naturally aged kimchi (liquid) and flour dough, and the flattened dough is piled up and down. More specifically, rice, pumpkin, sweet pumpkin, sweet potatoes, potatoes, grapes, strawberries, and natural ripened kimchi liquid, ginseng, reddock, and whiskey liquid mixed with nutrients. Anti-cancer effect metabolism smoothly prevents constipation and prevents constipation through the above-mentioned ingredients with a mixture of sauce added, and flour dough to suit the tastes of Koreans who can taste two to three different tastes from one food In addition to being a food for cheap rice bread, it is superior in terms of weight and nutritional value as a staple food, not as a snack for weight and nutritional value, in quantities of 1 to 2 per meal. Products can be called.

Description

BB RICE AND DOUGH}

1. This technology is packaged by overlapping natural matured kimchi solution and flour dough, and more specifically, it contains rice, old pumpkin and sweet pumpkin, sweet potato, potato, grape, strawberry, tomato which contain various nutrients. A well-mixed cabbage heat radish kimchi solution or mixed with the aging liquid consisting of ginseng, deodeok, whiskey, and half-buckwheat and sauce, respectively, to obtain anti-cancer effect metabolism smooth constipation prevention effect through the above ingredients Not only can you get two or three different flavors from a single food?

2. Regardless of the East or the West, people usually eat a day's meal. Among them, Asians use rice as their staple food, while Westerners use bread as their staple food.

3. However, in general, Asians often feel hunger when ingesting bread, and since the food and rice have different nutrients, it is difficult to consume balanced nutrients when only one food is ingested.

4. Bread is also consumed a lot as a convenient meal for modern people, but it is true that it has a lot of calories and much less nutrients than dough bread. However, natural ripened foods such as rice and kimchi, which are traditional Korean foods, are not only excellent in nutrition but also excellent in digestion.

5. Therefore, the inventor of the present invention is a cutting-edge food blended with Korean foods to suit the tastes of Asians, especially Koreans (Western bread is similar in appearance). It is wrapped with flour dough, ie rice, old pumpkin, sweet pumpkin, sweet potato. , Potato, Grape, Strawberry, Tomato Well-Matured Kimchi Liquid, Ginseng, Deodeok, Whiskey, and Mixing Mix Aged liquids and vegetables, mushrooms, meats, fried meats, beef, fish, and dynamics (powdered, fried, and sour), which are prepared in aged liquids and flour dough to taste two to three different flavors from another food. Its purpose is to provide cheap rice bread with nutritious and easy-to-use flour dough packed together in a bundle.

Means for Solving the Problems Achieved the above object will be described in detail below.

6. Before explaining the manufacturing process for the cheap bread with the flour dough of the present invention, the main material is one of rice and abbreviation, and the subsidiary material is dough, and one of various kinds of tempura is used. Choose potatoes or pumpkin buckwheat, and fry various kinds of fried foods when the heat is overheated by 220 ℃ and fry them in an oil cooker for 4 to 5 minutes in a commercial gas stove. Selected from well-produced mixed radish cabbage, independent radish kimchi or cabbage kimchi, it is composed of ginseng, deodeok, and whiskey for 17 days. It should be used within a week. Kimchi liquid used in the present invention is not intended for long-term maturation, and the principle of using the liquid before the kimchi liquid appears rancidity.

1) Chinese cabbage kimchi or young radish kimchi or mixed cabbage young radish kimchi (liquid) liquid manufacturing process Chinese cabbage 500g, young radish 500g, after each clean and wash the Chinese cabbage into 4 equal parts and salted cabbage and radish washed after 5-6 hours It is cut into 4 ~ 5cm size after removing water by tapping on a tray

2) Mix 100g red pepper powder and warm water, and then chopped ginger 20g, garlic 40g, salt 30g, chives 40g, pear 100g, rice porridge 70g, sesame powder 10g

3) Deodeok 20g, ginseng 10g, whiskey 80g, mixing and other containers Keep warm water 80 ℃ 80g water, 80g cold water mixed together and aged in a 30 ℃ heating room after 3 days of fermentation and mixed in the kimchi container soaked. The main material is mixed with cabbage, radish, and the whole material.

4) Put the mixed cabbage or radish into a plastic container and put it in a large plastic container

5) 80 ℃ water and half cold water mixed half a little warm water maintained at 35 ℃ soaked cabbage soaked in water (to shorten the maturation period)

6) After aging for 3 days at 30 ℃ in a heating room, it is cut off and completely cooled with water.

7) The total amount of water added is 1.6kg, 1kg of Chinese cabbage radish, subsidiary materials 410g, ginseng, deodeok, whiskey solution 190kg, total 3.2kg, salinity 2%, 32g of added salt, and added kimchi.

8) After storage at 10 ℃ Two weeks after natural ripening fermentation take out the kimchi (liquid) to use in the dough.

9) The organic taste of vitamin and mineral fermented acidic fermentation contributes to the refreshing taste and Korean appetite.

10) Presenting Kimchi Natural Fermentation Chart

Table 1 Ripening period of Chinese cabbage kimchi by ripening temperature and salt concentration (days)

Fermentation Microorganism

In kimchi, the microorganisms involved in fermentation during the ripening process grow only some microorganisms that meet the growth conditions according to the change of banner, salt concentration, ripening temperature, pH and presence of oxygen. Different. During the fermentation process of Kimchi, pH and amount are decreased and the amount of acid is increased. Therefore, in the early stage of fermentation, salt-resistant bacteria grow mainly and acid-resistant bacteria grow when the pH is lowered. In addition, the aerobic bacteria show an increase initially, but gradually decreases and then increases again when aging occurs. The anaerobic bacteria continue to increase from the beginning, and gradually decreases as the aerobic bacteria increase.

During fermentation of kimchi, the main fermented bacteria of Kimchi were found to be Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae, Leuconostoc mesenteroides, Streptococcus faecalis. In addition to these anaerobic bacteria, aerobic bacteria in the early and late stages of kimchi fermentation were identified as Pseudomonas, Bacillus, Flavobacterium, and Achromobacter. , Rhodotorula and so on.

Yeast gives unique flavors by fermenting kimchi and producing alcohol and various vitamins during fermentation and storage, as well as creating various aromatic substances. Same as

Leuconostoc mesenteroides propagate a lot at the beginning of fermentation, which is a hetero-fermentative lactic acid bacterium that first produces organic acids and ethanol such as acetic acid and acetic acid to acidify kimchi, and at the same time, carbonic acid gas (Co _2). ), Which makes it anaerobic, plays an important role in suppressing the growth of aerobic bacteria. Among the anaerobic bacteria, Streptococcus grows early in the fermentation and Pediococcus grows in the middle, and Lactobacillus plantarum increases steadily from the beginning. Lactobacillus plantarum shows the highest growth in normal home-fermentative, while Leuconostoc mesenteroides alone is delicious kimchi, so the former view as rancid and the latter as main fermentation. However, it seems that Lactobacillus plantarum is 1.0 × 1.0 ⁶ during ripening season, which is good for kimchi.

Table 3 Distribution of Bacteria during Kimchi Ripening

Table 4 Implementation Diagram for Using Naturally Fermented Water (Liquid) of Kimchi

1) Appropriate ripening temperature for using kimchi (liquid) for the pastry dough bread claimed in the present application at 35 ° C for 3 days and 2% of salinity, and 2 weeks at 10 ° C for 2 weeks It is suitable for optimum acidity when used in (Soy sauce), Ginseng, Deodeok, whiskey solution and Kimchi solution.

2) The intention of microorganisms generated during fermentation of kimchi is omitted (Example), and the distribution of bacteria over time during kimchi ripening (Example) is omitted.

3) The above diagram is inserted for reference.

[KIM Young-man, Shim Sang-guk, Lim Moo-hyun, Professor] Co-authored Fermentation Engineering, Yurim Culture History

Based on kimchi maturity and bacterial distribution over time.

7. The above invention is a new fast food food that combines the form of rice and pizza, which is a staple food of Asians and Westerners, and can be called a diet food with balanced and diverse nutrients. Easy to do

In addition, in general, high caloric and high fat additives are added to the bread and its contents, but the food of the present invention reduces the calories compared to the same amount of raw materials as well as the raw materials, and replaces the same weight contents with rice, thereby increasing the amount of calories. Not only can you significantly reduce high-fat ingredients, but you can taste two to three different flavors from a single food, which can further improve your satisfaction.

In addition, the rice bread wrapped with the dough as claimed in the present application is easy to tasting and contains a large amount of nutritional value.It also makes food on the fly, and taste can be upgraded to be eaten right away. It is food to let.

8.

1) Preparation and manufacturing of bread and housewife ingredients

Roast 60g of flour and a little bit of salt

2) Add 20g of naturally fermented kimchi (liquid) and 1/5 teaspoon of fresh yeast, ferment for 20 minutes in a warm place, then 60g of flour, fermented kimchi (20g), yeast, 3g of almond flour, and 3g of olive oil. Knead it with a little salt, 3g of Deodeoksam whiskey aging liquid, 7g of orange juice, 10g of sugar, 6g of a measuring agent S500 1.5g and 6g of butter.

3) After kneading, put the wrap and ferment for 30 minutes, and then, in the second fermentation, after releasing air into the dough, the third fermentation after 30 minutes fermentation is recommended to use at low temperature at 5 ℃.

4) Put the bread dough on a wide board and knead several times.

5) Select one of the two main ingredients: roasted white rice and (lean) rice

White rice, steamed rice, boiled, almonds boiled, crumbs roasted beef sesame oil, garlic, onions, green beans, peas, sesame roasted, blush, green peppers, mushrooms, etc. Stay in state

6) Deep-fried fish, fried or squid fried. Shrimp cut into 2cm size. 40g Select one of various kinds of fried beef or pork (using fried fish and fried meat), Potato, Sweet Potato, Boiled Mashed (Bump) , Slightly salted, sugar or honey, sweet pumpkin, old pumpkin boiled and crushed (bump) Salt slightly, sugar or honey slightly, use one of the above 40g

7) 30g egg mash, cooked in a pan.

8) Smear the dough The dough is divided into two parts of the main fermented dough. Now, the size is 13-14cm, push it round and put the mold on the bottom of the breadboard and put the mink dough with a wheat flour. Then, 30g egg mackerel, and half the roasted white rice, 60g Place half of the round and choose one of fried fish or fried meat, 40g, put red beans called hot water in the middle, cook for 3 hours on a gas fire, mix it with sugar and use it as a solid (30g). Put the top of the dough in two equally dense doughs (the mold), press the top of the mold and press down.

Top and bottom: After removing the bread mold, apply 3g of ginseng deodeok whiskey liquid to the surface of the dough and spread the dough on the bottom tray

9) Bake in an oven at 220 ° C. for about 15 minutes.

10) [Wheat bread wrapped with flour dough] Ingredients

1 tablespoon of almond flour, 30g cabbage heat radish kimchi (liquid), 3g olive oil, 60g wheat flour, 60g salt, slightly salted yeast 1/5 tsp, green pepper, mushroom, beef, onion, salted sesame oil, garlic, sesame, red pepper powder, 20g seasoned, 30g egg chop, 1g sesame oil roasted meat 20g, white rice 60g, powdered fish fry 40g, deodeok ginseng whiskey aged 30g, orange juice 7g, sugar 15g 1.5g, butter 6g,

11) Tomato Sauce (commercially available 5g, Deodeok ginseng whiskey solution 3g and honey 3g, kimchi solution 2g, mixed sauce and eat it.

9. Preparing the raw egg eggs

1) The purpose of the egg mackerel is to prevent moisture absorption of the non-pressed dough, that is, the uncooked dough, and to prevent the moisture escape of roasted white rice, and the same purpose to prevent the moisture escape of other internal ingredients.

2) also contribute to nutritional supply

10. The bread wrapped with the dough of the present invention as described above is close to the shape of the outside bread, the inside of the rice and half-buckwheat and various fried, the dough contains a natural ripening liquid consisting of aged kimchi liquid, ginseng, deodeok whiskey liquid water It is expected to have a significant effect on anticancer activity. Also, natural fermentation broth of kimchi contains a large amount of fiber and vitamins to promote antibacterial action and metabolism, and ginseng contains a large amount of chaponin to detoxify, anti-infect and anti-inflammatory. Efficacy and the like are expected. In addition, since red pepper powder contains a large amount of capsaicin and vitamin C, it is also good for improving endurance, and as a new fast food food, can make up for the shortcomings of disproportionate nutrients.

10. Especially, according to the preference of people, squid tempura, fried fish, fresh rice cake, fried meat, and crab meat can be chopped around 2cm and added.It can be prepared by adding natural spices to remove the smell of kimchi liquid.

You can add roasted almond flour to your liking in the bread dough and yeast.

11. (Table 1, 2, 3, 4) is a diagram showing the bread dough made with a dense dough and having two or three different tastes using a molding partition.

(5, 6, 7, 8 Drawings) Mold and Mold

The molding partition can be made in a variety of forms such as triangular, square, round, etc., by putting the different materials in the partitioned space by the molding partition is a food that can produce a variety of flavors.

※ The total calories, housewife ingredients and calorie comparison table (based on 100g content) based on the weight and gross weight of the bread and the existing bread with the dough as claimed in this application.

※ Compared with the same amount, 2.09 calories wrapped with 2.82-mill flour of red bean bread and 0.62 calories per 1g. 0.73 × 333 = 243 calories compared to the total quantity

※ The above weight and calorie calculation basis is ± 2.5%

※ Experimental Comparative Example: The calorie comparison was based on the 6th revised edition of Korean Nutrition Recommendations published by Professor Soo-Jae Moon and many professors.

13. Comparison Table

1) Comparison Table

2) Compared with traditional breads and bread dough, the difference between traditional breads and breads is that conventional breads have high calorie calories concentrated on nine kinds of housewife ingredients as compared to the comparison table.

3) It is confirmed that the bread made from wheat flour dough contains more than 20 kinds of housewife ingredients, low calorie low calorie and various nutritional values, and even more than 9 kinds.

4) The rice wrapped with this dough (in appearance) has the shape of conventional bread, but in the actual housewife ingredients, the Korean traditional stock of rice, vegetables, fried fish, potatoes It is a simple food that has been selected one by one as needed, and it is a food that has both quantity and nutritional value.

.

Claims (11)

After mixing the ripened kimchi water (liquid), ginseng and deodeok whiskey together with the flour and the flour, mix the machine or hand to make the dough. Making Step Dough Upper Egg Deco Slice Stepping Egg Deco Top One-Square Molding Step Step 1 stir fried white rice and beef stir-fry mushroom 1cm before and after 2nd compartment fish powder fried 2cm sized flat and put the flat 3rd step Potato Stuffed Mayonnaise Salt Step 4 Place mushrooms, such as mushrooms, vegetables, or leave them as they are (as they are). Put the partition frame down and place the egg paste covering the dough on the label surface. Put potatoes, sweet potatoes, old pumpkin, and squash in a steamer, and then smash each separately and add some mayonnaise and salt honey. The step of completing a rice bread wrapped with the aged kimchi solution and the dough, characterized in that the Khankan is put in the oven and finished with different materials for each space partitioned by the molding partition frame on the dough The method of claim 1 wherein the molding partition frame is made in a variety of forms, such as square and the natural mature kimchi (liquid) and ginseng deductible whiskey, characterized in that to put different materials in the space partitioned by the molding partition frame Step of packing the flour into a flat round shape by mixing the flour with aging liquid and packing it into the dough with the center of the wrapped rice, that is, the rice After 3 days of exothermic chamber, mixed 40 g of Kimchi and 10 g of ginseng deodeok whiskey water aged at 10 ℃ for 14 days, then aged at 30 ℃ for 14 days, and then mixed for 14 days at 10 ℃ for 17 days. It should be used within about 5-7 days. 60g wheat flour, 0.5g teaspoon salt 30g kimchi liquid aged, 30g ginseng deodeok whiskey liquid, 1/5 teaspoon dry fresh yeast, stir well and store for 30 minutes in a warm place. After degassing, add 30 minutes and ferment for 24 hours at 5 ℃ Deep-fried fried foods Vegetables, mushrooms, fried fish, dynamics, squids, powdered fried foods Deep-fried meat, fried beef powder, commercial gas stove Cooking oil fried for 4-5 minutes when heated to 220 ℃. A little salt White rice 60g, roasted beef, sesame oil, garlic, onions, kidney beans, peas cooked, blush, green peppers, mushrooms, a little salt, some sesame stir-fry, 20 g of rice and whole mixed fried rice Potato buckwheat (potato mashed), sweet potato, old pumpkin, 40 g of squash, a little mayonnaise, a little honey 10 g salt The kimchi liquid, ginseng and duck whiskey liquid mixture and egg mackerel contain not only sliced bell peppers, onions and mushrooms, but also breaded with flour batter mixed with various fried and even seasonings. Table 1-1 and Kimchi's maturation date, optimum acidity usage date, and the use of a number of distinguished professors and the applicant's ripening experiment table Calorie level and nutritional value comparison table of rice bread wrapped with flour and dough of existing bread in paragraphs 1 to 9 above Claims 1 to 11 embodiment of a rice bread wrapped with dough dough

Images