KR20090046395A

KR20090046395A - Mulberry barleycorn bread

Info

Publication number: KR20090046395A
Application number: KR1020070112507A
Authority: KR
Inventors: 이원중
Original assignee: 이원중
Priority date: 2007-11-06
Filing date: 2007-11-06
Publication date: 2009-05-11

Abstract

The present invention relates to a method of manufacturing a barley bread using various herbal ingredients, such as chalbary and kkujippong, and to Gujippon chalbary bread implemented by the method, the income level is high and the interest in health for the modern age well-being The traditional bread barley bread made in keeping with health is a well-being bread that considers health, but it is not enough to satisfy the interests of the health of modern people. It is to provide the Gujippon Sticky Bread.

The present invention (1) the main material grinding step of pulverizing the powder by grinding crushed barley and kkujippong, oak, donkey, licorice, roundle, mint, black brown (black beans) with a grinder, (2) powdered main ingredients and eggs or milk, Dough maturation step of stirring subsidiary materials such as Jeongjong, etc. in a stirrer and aging at room temperature for 1 hour, (3) Dough baking process of injecting the aged dough into an automatic ejector and then ejecting it to a certain size and baking it on a hot plate (4) After the baked bread is cooled with a blower or a natural wind, the sandwich process is made by overlapping other breads by applying various kinds of sediments, sesame seeds, jelly, etc. using herbal ingredients such as Cudrania extract on one side of the bread according to your preference. (5 ) It is a technical feature that the Gujippon Waxy Barley Bread is realized by the packaging finishing process of individually packing the finished Gujippon Waxy Barley Bread and packing it in a box for each unit number.

The present invention can supplement the lack of nutritional resources for busy modern people, it is healthy and at the same time excellent in taste and aroma and soft, there is an effect that everyone can enjoy.

Description

A method of manufacturing a barley bread using various herbal ingredients, such as chalbary and courageous mulberry and gujippon chalbary bread embodied by the method. {Mulberry Barleycorn Bread}

The present invention relates to a method for producing a barley bread using various herbal ingredients such as chalbary and kkujippong and gujippon chalbary bread embodied by the method, more specifically chalbary and kkujippong, moth, donkey, licorice, roundle, Gujippon chalbary made by mixing the main ingredients powdered with peppermint and black bean (black soybean) with ingredients such as eggs, milk, and jongjong, and having a soft texture, delicious taste and beneficial to health. It is to provide bread.

Even in the current eating patterns, which are undergoing a very fast-changing era due to the Western culture being absorbed, the consumption of rice by rice decreases, and the preference of eating habits changes due to the overflow of processed food or fast food by flour or meat. As a result of the growing popularity of snacks and snacks, there is a nutritional imbalance, which is countering the improvement of national diet by improving national diet and balanced intake.

In addition, modern people, who have increased income levels and the difficulty of resolving food stocks, have always had a strong desire to pursue new forms of food and taste, especially those who prefer healthy and healthy food.

The conventional bread is wheat as the main raw material, not only wheat is not produced domestically, but also causes obesity and various adult diseases. As can be seen in various reports, dietary fiber of barley to solve this problem, beta glucan Patented patented barley bread made from domestic barley barley with high content of dietary fiber and containing the high amount of dietary fiber (β-glucan) and amylo factin as a main ingredient (Domestic Patent Registration No. 10-0451057) Bar, it can be seen that a lot of health foods using herbal ingredients such as kkujippong is being developed.

Flavonoid-based ingredients of KUJIFON have been shown to be excellent in inhibiting the growth of cancer cells and have high anti-cancer effects, and a patented method for producing flavonoid-based anti-cancer substances by using KUJIMPON tree (Domestic Patent Registration No. 10-0128944) have

In this way, new foods that satisfy the tastes of modern people and induce health, such as prevention of obesity and various adult diseases, are required.

According to the present invention, the existing waxy barley bread manufactured in keeping with the well-being era is also well-being bread that considers health, but it is insufficient to satisfy the interest of the health of modern people. The purpose is to supplement the scarce nutritional resources of busy modern people with various herbal ingredients such as coupe pong, and to provide a method of preparing chalbary bread, which is beneficial for the prevention of obesity and various adult diseases, and to provide gujippon chalbary bread embodied by the method.

The present invention for realizing the above technical problem is (1) the main material grinding step of pulverizing the powder by grinding the barley and kkujippong, oak, Angelica, licorice, roundle, mint, black seaweed (black beans) with a grinder, (2) powder Dough maturation process of stirring the main ingredients and raw materials such as eggs, milk, and jongjong in a stirrer and aging at room temperature for 1 hour; Dough baking process (4) Cool the baked bread with a blower or natural wind, and then apply various sediments, salts, and jelly on one side of the bread by using herbal ingredients such as Cudrania extract. The overlapping sandwich process and (5) the Gujippon Waxy Barley Bread are packaged individually and then packed into a box for each unit. Will Invar, will be described the present invention with reference to the accompanying drawings which illustrate in more detail below.

To describe the characteristics of the main material in the present invention, the barley contains a large amount of dietary fiber beta glucan (β-glucan) and amylo factin to inhibit the accumulation of fat to prevent obesity and lower cholesterol levels to prevent various adult diseases Diet, stamina enhancement, resistance to stress, arteriosclerosis and hypertension prevention, constipation and colon cancer suppression.

Cujipon is a flavonoid, morphine, rutin, and morchin, which are good for various cancers, and have excellent anti-cancer effects, and contain large amounts of vitamins such as aspartic acid, glutamic acid and riboflavin, and vitamin B1, vitamin B2, and vitamin C. Flavonoids were found to be effective in inhibiting the growth of cancer cells and had high anticancer effects.

The oak tree is not poisonous, and is effective in treating neuralgia, chronic hepatitis, back pain, and edema.

Angelica is good for health, stabilizing the mind and body, replenishing blood, improving blood circulation, relieving pain, good for hemorrhoidal bleeding, used for cold and headache, high blood pressure, stroke and gynecological diseases / Cold sores, infertility, postpartum care), dizziness, heals the weak body, the skin moisturizes, vomiting and dead blood to eliminate, to increase the resistance to disease. The large intestine to moisturize constipation. It's good for headaches and joint pain caused by bad fatigue when you feel dizzy, tingling in the eyes, making noise in your ears, and having muscle cramps.

Licorice relieves the bitterness of Cudrania and boosts its effectiveness.

Roundle has the effect of strengthening the sexual function by preventing the aging of older people, physical strength, and enhance the sound.

Peppermint fever, anti-inflammatory, dry stomach, bile secretion, increased mucous secretion of the respiratory tract, capillary dilation, central nervous system excitability, uterine contraction, boils. Indigestion, sore throat, tonsillitis, itching of the skin, abdominal pain, diarrhea, vomiting, headache, toothache, cold, swelling, eye redness is used to remove. The taste is spicy and cool to enhance the taste of the food.

Black Tae is good for urine, removes the wind, detoxification effect, black pigments such as anthocyanin and carotene are excellent antioxidants to prevent aging, blood circulation, anti-cancer effect.

As described above, the present invention can improve the dietary health of the people by filling the scarce nutritional resources of busy modern people by using ingredients beneficial to the human body and benefiting health such as prevention of obesity and various adult diseases. The process is not demanding, and the proper combination of the main ingredients makes the texture excellent. The sandwich shape and the delicious appearance color visually stimulate youth's curiosity, making it a completely new food for consumers who prefer instant food. The invention can be promoted and its expected effect is indeed a beneficial invention.

1 is a process flow chart of a method of manufacturing a barley bread using various herbal materials, such as chalbary and kkujippong presented in the present invention, as shown is a method of manufacturing a barley bread using various herbal materials, such as chalbary and kkujippong Silver (1) Grinding powder of crushed barley, Cudrania, Umbrella, Angelica, Licorice, roundle, mint, and black bean (pulverized) with a grinder, (2) Powdered main ingredients, eggs, milk, Jeongjong, etc. Dough maturation step of stirring the subsidiary material in a stirrer and aging at room temperature for 1 hour, (3) Injecting the aged dough into the automatic spouting machine, sprinkling it to a certain size and baking it on a hot plate, and (4) Toasted bread After cooling with a blower or natural breeze, apply various sediments, sesame seeds, jelly, etc. using herbal ingredients such as Cudrania extract on one side of the bread according to your preference. The location process, and (5) packaging the finished Gujippon Waxy Barley Bread individually and packing them in a box for each unit to produce the desired type of Gujippong Waxy Barley Bread. The implementation takes place as follows.

1st process-This process is a main material grinding process that grinds powdered bran barley, Cudrania, Umbrella, Angelica, licorice, roundle, mint, and black Tae (black bean) by using a grinder. After washing, round, mint and black seaweed, remove water, and then 90 to 94% by weight of barley, 2.1 to 2.5% by weight of Cudrania, 0.8 to 1.2% by weight of oak, 0.4 to 0.8% by weight of Angelica, 1.0 to 1.4% by weight of licorice, Round 0.4 ~ 0.8% by weight, 0.1 ~ 0.5% by weight mint, 1.8 ~ 2.2% by weight of black tae evenly mixed to finely pulverized by means such as a pulverizer.

Second process-This process is a dough aging process in which the powdered main ingredient and the ingredients such as eggs, milk, and seed are stirred in a stirrer and aged at room temperature for 1 hour. First, 14 to 18% by weight of eggs and 6 to 10% by weight of sugar %, Salt 0.1 ~ 0.3% by weight in a stirrer for 1 to 10 minutes and then stirred 2 ~ 6% by weight sweetened condensed milk, 1 ~ 4% by weight starch syrup and stirred for 1 to 2 minutes. Then, the main material powdered in the first step 20-23% by weight, baking powder 0.1-0.5% by weight, soda 0.1-0.5% by weight, vanilla flavor 0.1% by weight, milk 24-28% by weight, seed 11-15 Put the weight percent in order and stir for 3 to 10 minutes. Finally, 6 ~ 10% by weight of oil (soybean oil) is added, and the resulting dough is sealed by the fourth stirring for 3 to 5 minutes, and aged for 1 hour at room temperature.

3rd process-This process is a dough baking process in which the aged dough is injected into the automatic ejector and then ejected to a predetermined size and baked in a hot plate. After injecting the dough aged in the second process into the automatic ejector, 15 ~ 20g Squirt into a hotplate at a constant size. At this time, due to the nature of the dough, the viscosity is spherical naturally when spouting, the temperature of the hot plate is 190 ~ 200 ℃. The dough spouted on the hotplate is baked for 3 minutes and then inverted and baked for 30 seconds to make bread. The baked noodles for 3 minutes have a delicious dark brown color and the baked noodles for 30 seconds have a light brown color.

4th process-In this process, the baked bread is cooled with a blower or natural wind, and then, on one side of the bread, various kinds of sediments, sesame seeds, jelly, etc. are used on one side of the bread, and the other bread is stacked. In the overlapping sandwich process, the bread baked in the third process is cooled with a blower or natural wind, and then the cows are applied to a light brown noodle. Complete the bread. At this time, Soro is used as an address by adding Cudrania extract to sediment composition made by mixing red beans, sugar, salt, etc. Jelly can be used as a cow.

5th process-This process is a packaging finishing process of individually packing the Gujippon Waxy Barley Bread and packing them in boxes by unit number. The Gujippong Waxy Barley Bread completed in the above 4th step is OPP (oriented polypropylene) or PP (Poly prophylene). Individually packed with plastic wrapping paper, packed in boxes for each unit, and repacked to complete production.

Through each process as described above it can be implemented Gujippong Wakkari bread packed in units.

The present invention is not only to solve the hygiene problems, but also can be stored and ingested in the gujippong barley bread is packed in a single unit of one intake, can be stored and ingested for a long time when refrigerated or frozen storage . However, when stored refrigerated, water cannot evaporate due to the nature of the product, so you can not feel the soft texture of the finished product.

Gujippong chalbary bread embodied in the present invention is a food that can be enjoyed by all ages, both men and women using a variety of herbal ingredients, and excellent texture and smooth texture of the walnut and the unique aroma of kkujippong. It is a profitable invention in keeping with the modern man's taste.

1 is a processing step of the manufacturing method of the barley bread using various herbal materials such as chalbary and kkujippong presented in the present invention.

Claims

In the manufacturing method of the barley bread using various herbal ingredients, such as chalbary and kkujippong and gujippon chalbary bread implemented by the method,

(1) washing the main ingredients of barley, kkujippong, moth, donkey, licorice, roundle, mint, black brown, remove the water and mix evenly and finely pulverize and powder by means of a grinder;

(2) a step of aging the powdered main material and the subsidiary materials such as eggs, milk, and seedlings sequentially with a stirrer for 1 hour at room temperature;

(3) a step of injecting the aged dough into an automatic ejector and ejecting it to a constant size of about 15 to 20g and baking it in a hotplate at 190 to 200 ° C;

(4) cooling the baked bread with a blower or natural wind, and then applying a cow to the light brown side of the bread to overlap the light brown side of the other bread to make a sandwich form;

(5) Gujippon wax barley bread, which is individually packaged in a plastic wrapper of OPP (oriented polypropylene) or PP (Poly prophylene) material and then repacked in a box for each unit number Manufacturing method.

The method of claim 1;

The main material to be powdered (1) is 90-94% by weight of the barley, 2.1-2.5% by weight of kkujippong, 0.8-1.2% by weight of mothwood, 0.4-0.8% by weight, Angelica 1.0-1.4% by weight, round 0.4-0.8% by weight. Method for producing Gujippong Wakka barley bread, characterized in that the composition by mixing in a weight ratio of 0.1 to 0.5% by weight, 1.8 to 2.2% by weight black pepper.

The method of claim 1;

(2) The dough is first stirred for 14 to 18% by weight of eggs, 6 to 10% by weight of sugar, 0.1 to 0.3% by weight of salt in a stirrer for 10 to 15 minutes, then sweetened condensed milk 2 to 6% by weight, starch syrup 1 Add 4% by weight and stir for 2 to 2 minutes. Then, the main material powdered in the first step 20-23% by weight, baking powder 0.1-0.5% by weight, soda 0.1-0.5% by weight, vanilla flavor 0.1% by weight, milk 24-28% by weight, seed 11-15 Put the weight percent in order and stir for 3 to 10 minutes. Finally put 6 ~ 10% by weight of oil (soybean oil) method for producing Gujippong Wakka barley bread, characterized in that it is produced by stirring for 3 to 5 minutes.

The method of claim 1;

(3) the dough spouted on the hot plate for 3 minutes baked and then turned over to bake for 30 seconds to prepare bread, baked for 3 minutes has a delicious dark brown and baked for 30 seconds is light brown, the dough Due to the low viscosity of the gujippong wax barley bread manufacturing method characterized in that the spherical shape naturally when spouting.

The method of claim 1;

(4) Soro is added to the sediment composition made by mixing adzuki beans, sugar, salt, etc., and used as an address by adding kkujippong extract. 구, a method for producing Gujippong Wakka barley bread, characterized in that can be used as a variety of jelly.

The method of claim 1;

(5) the method of producing Gujippon Waxy Barley Bread, characterized in that the package is packed in a single unit.

Prepared by the production method according to claim 1 to 6, and the main ingredients powdered in the barley, kkujippong, oak, Angelica, licorice, roundle, mint, black seaweed, eggs, sugar, salt, sweetened condensed milk, syrup, baking powder Gujippon wax barley bread, characterized in that it is made by mixing a variety of sediment, sesame, jelly, etc. using herbal ingredients, such as food soda, vanilla flavor, milk, jongjong, fats and oils, kkujippong extract.