KR20110109320A - Manufacturing method for rice, bread, tteokgalbi - Google Patents
Manufacturing method for rice, bread, tteokgalbi Download PDFInfo
- Publication number
- KR20110109320A KR20110109320A KR1020100028984A KR20100028984A KR20110109320A KR 20110109320 A KR20110109320 A KR 20110109320A KR 1020100028984 A KR1020100028984 A KR 1020100028984A KR 20100028984 A KR20100028984 A KR 20100028984A KR 20110109320 A KR20110109320 A KR 20110109320A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- bread
- flour
- tteokgalbi
- germinated brown
- Prior art date
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Classifications
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
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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
- 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
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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
- 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
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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
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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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
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- 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
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- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a tteokgalbi rice bread similar to a hamburger put tteokgalbi in bread made with rice flour as a main ingredient,
By providing a bakery premix including a germinated brown rice flour, corn flour, and ramie leaves having a particle size of 120 mesh or more, and a bread prepared using the same,
Although it contains rice flour as its main ingredient, it is not sticky, so it can provide bread having excellent moldability, swelling properly, and texture.
In addition, dietary fiber rice bread made by adding ramie leaf powder as a common ingredient to main ingredients that have increased viscosity during milling such as germinated brown rice flour and corn flour without using flour at all is made of rice flour and corn Glue the powder well so that you do not have to use flour (powerful ingredients), such as diet and well-being food.
It relates to a method of producing rice bread and tteokgalbi with the addition of ramie leaves and fermentation to increase the texture and excellent nutrients and prevents adult diseases.
Rice bread step, grinding compounding step, kneading step, fermentation step, baking step, tteokgalbi step, chopping step, kneading step, marinade step, baking step, finishing step
Description
The present invention relates to a method for producing a rice cake ribs bread that can be conveniently eaten by putting the pork ribs made of pork ribs in bread made of rice and corn.
Hamburgers are instant foods that are easy to eat.
But it can cause obesity.
In the present invention, in order to solve the above problems, without using any flour, dietary fiber rice bread prepared by adding ramie leaf powder as a common ingredient to the main ingredients that have increased viscosity at the time of milling such as germinated brown rice flour and corn flour, The large amount of mucus adheres rice flour and corn flour so it does not require the use of flour (strong powder), so it is fermented by adding ramie leaves to enhance the texture and at the same time, it is a method for manufacturing rice bread and rice cake ribs with excellent nutrients and excellent prevention of adult diseases. will be.
Rice bread production method of the present invention
Process of preparing and grinding materials such as germinated brown rice, waxy corn (starch) and ramie leaves (mucoid)
Process of kneading for 3 minutes by adding remaining ingredients
The process of kneading 4-5 minutes by mixing yeast and water in the main material.
The process of kneading well for 7 to 8 minutes at high speed by applying creamy shortening to make air stick well when bread dough or butter cream is made when the whole dough is completely gone.
The process of fermenting shortening, a semi-solid plastic oil and fat product, in a baking tray inside and fermenting at 35 ℃ for 90 minutes.
Baking for 20 minutes in an oven at 200 ℃.
The method of manufacturing the tteokgalbi of the present invention
The ribs are cut into pieces of 5cm in length to remove grease, and the meat is finely chopped to the full.
The process of adding pepper, salt, and ginger juice to the chopped ribs and striking them evenly.
Seasoning is made by adding soy sauce, pear juice, chopped onions, sake, sugar, and sesame oil to a pot, and then filtering it.
Hot-baked grilled rice cake ribs on a grilled rice cake, then grilled with oil brush to fry the sauce.
The present invention is a dietary fiber rice bread prepared by adding the ramie leaf powder as a common ingredient to the main ingredients that increase the viscosity at the time of milling such as germinated brown rice flour and corn flour without using any wheat flour as a main ingredient in a large amount of ramie leaves The mucus contains rice flour and corn flour, so you don't have to use flour (powerful ingredients), so it becomes a well-being food such as a diet.
It is expected to replace hamburgers, which are instant foods, by adding rice seedlings and fermenting them to increase the texture, and at the same time, produce rice bread and tteokgalbi with sufficient nutrients and excellent prevention of adult diseases.
The usefulness of germinated brown rice and corn flour is well known.
More specifically, when ingested germinated brown rice as rice or enzyme food, brown rice causes physical changes in the germination process, so that phytic acid is converted to phosphorus and inositol by dephosphorase, which promotes digestion and is present in germinated brown rice. Amino acids and vitamins have been reported to be able to gain dietary effects by increasing the memory capacity by activating the autonomic nervous system, gamma-oryzanol component useful for hypertension, and aviinoxine component which is effective in enhancing immunity, and high dietary fiber content. It is used. Corn flour is also a well-known fact that does not list the fact that it is superior to healthy nutrients.
Characteristics of Dietary Fiber Rice Bread Utilizing Mucus Leaf
Dietary fiber rice bread made with the addition of ramie leaf powder has a high viscosity of mucus leaves on rice flour and corn flour so that it does not require the use of flour (strong powder), resulting in well-being foods such as diet.
Step 1: Make Dietary Fiber Bread
Material and quantity
Main material: 25 ~ 55% by weight of germinated brown rice with particle size of 120mesh or more, 35 ~ 65% by weight of corn corn flour, 5 ~ 10% by weight of ramie leaf powder
Subsidiary materials: 3 to 5% by weight of skim milk powder, shortening, 5 to 10% by weight of sugar, 0.5 to 5% by weight of salt, yeast,
First step of kneading the main ingredients, yeast, water for 4 to 5 minutes
The second step of kneading for 3 minutes by adding the remaining raw material
The third step of kneading well for 7 to 8 minutes at high speed by applying shortening when the whole dough is completely gone
When the dough is completed, the fourth step of putting the shortening in a breadboard coated inside and fermented for 90 minutes at 35 ℃
5th process baked in 200 degreeC oven for 20 minutes
Step 2: Make Tteokgalbi
Material Preparation
Prepare 5 pieces of spare ribs, corn flour, salt, pepper powder, ginger juice, 3 tablespoons soy sauce, 3 tablespoons chopped garlic, 1 onion, and 1/4 pear juice.
The ribs are cut into pieces with a length of 5cm to remove grease and chopped to a fine enough to fill with fat.
The sixth step is to add pepper, salt, and ginger juice to the chopped ribs so that they are evenly sticky.
Step 7 is to apply a little corn flour to the ribs and apply the seasoned ribs to the ribs.
Seasoning is boiled with soy sauce, pear juice, chopped onion, sake, sugar, sesame oil, etc.
Put the Tteokgalbi on the hot-grilled grill and bake it. Then, apply the seasoning sauce back and forth with an oil brush and bake it without burning.
At this time, do not apply seasoning sauce while grilling Tteokgalbi, and season with ribs in advance to bake. In addition, seasoned ribs are not attached to the ribs, but they are made by baking them like a rice cake and baking them. In this case, you can prevent them from breaking when you grill them for a long time.
The tenth step of putting the tteokgalbi in the middle of the rice bread passed through the step 1 rice bread manufacturing step and step 2 rice cake rib manufacturing step
1 is a manufacturing process diagram of rice cake rib rice
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100028984A KR20110109320A (en) | 2010-03-31 | 2010-03-31 | Manufacturing method for rice, bread, tteokgalbi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100028984A KR20110109320A (en) | 2010-03-31 | 2010-03-31 | Manufacturing method for rice, bread, tteokgalbi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110109320A true KR20110109320A (en) | 2011-10-06 |
Family
ID=45026591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100028984A KR20110109320A (en) | 2010-03-31 | 2010-03-31 | Manufacturing method for rice, bread, tteokgalbi |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20110109320A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101428858B1 (en) * | 2012-09-25 | 2014-08-12 | 이형준 | Pizza dough premix composition containing ramie leaf and the manufacturing method thereof |
| KR20190023387A (en) | 2017-08-29 | 2019-03-08 | 이상순 | Method for manufacturing sorghum short rib patties and the sorghum short rib patties manufactured thereby |
| KR20200016153A (en) * | 2018-08-06 | 2020-02-14 | 박규완 | Bread with dietary fiber and manufacturing method of noodles using the same |
-
2010
- 2010-03-31 KR KR1020100028984A patent/KR20110109320A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101428858B1 (en) * | 2012-09-25 | 2014-08-12 | 이형준 | Pizza dough premix composition containing ramie leaf and the manufacturing method thereof |
| KR20190023387A (en) | 2017-08-29 | 2019-03-08 | 이상순 | Method for manufacturing sorghum short rib patties and the sorghum short rib patties manufactured thereby |
| KR20200016153A (en) * | 2018-08-06 | 2020-02-14 | 박규완 | Bread with dietary fiber and manufacturing method of noodles using the same |
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| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |