KR20110113260A - Bread from rice bran and the method of making it - Google Patents

Abstract

The present invention relates to a bread containing rice bran as a main ingredient and a method for producing the same. It is an object of the present invention to provide a bread and a method for producing the same, which is a main ingredient of rice bran replaced with rice bran up to 20% or more, more than 80%. Main material consisting of 80 to 20% by weight of flour and sugar; Salt; Yeast; egg; maintain; And the bread which has rice bran as a main material containing the at least 1 sort (s) of material selected from the group which consists of baking powder, and its manufacturing method are provided. Bread containing the rice bran as the main ingredient of the present invention contains a large amount of rice bran but little or no improvement in taste or texture, and can be enjoyed by anyone of all ages, replacing conventional breads, muffins, and the like. It can be widely used as an easy way to consume.

Description

Bread made mainly from rice bran and its manufacturing method {Bread from rice bran and the method of making it}

The present invention relates to a bread using a functional food material, and more particularly to a bread using rice bran and a method of manufacturing the same.

Rice bran is the rest of rice except rice and rice bran (rice flakes and rice bran). It is produced as a by-product of turning brown rice into white rice. Rice bran is only 8% of the brown rice, but it is a high nutritional substance containing 95% of the nutrients of rice. Rice bran is rich in lipids, proteins, essential fatty acids, amino acids, vitamins, dietary fiber, oryzanol, phytosterol, and trace elements that lower blood cholesterol. Rice bran is known to be effective in overcoming cancer by improving the constitution and restoring the body's balance and preventing and treating hypertension, diabetes, hypercholesterolemia, heart disease, aging, obesity, and allergies. In particular, the rice bran has various enzymes that can completely decompose white rice, and the rice bran portion must be ingested together to completely decompose and absorb the white rice. Modern man's diet is discarded and consumes only white rice, so obesity, constipation, diabetes, high blood pressure And diseases such as heart disease continue to increase, and in recent years, such diseases as children, such as childhood obesity, childhood diabetes.

In order to solve these problems, it is most preferable to have brown rice, but brown rice is inconvenient to cook, and does not fit well with the taste of domesticated rice, and if it is not chewed well, the absorption rate is difficult to apply to children or the elderly. Another method is to eat rice bran, which is a by-product from the white rice milling process, in rice or other foods. This method is not well utilized due to changes in taste, texture and appearance, and inconvenience. Thus, about 40 tons of rice is produced annually in Korea alone, but only a small amount is used for rice bran oil, feed, etc., and the rest is discarded.

In order to utilize rice bran, Korean Patent No. 10-0545527 stabilizes lipase inactivation by drying rice bran to solve the problem of premature deterioration of rice bran, which starts rancidity within several hours after milling, and then grinding and heating. To provide a processing method of rice bran.

In Korean Patent Laid-Open No. 10-2006-0021247, a fermentation composition is prepared by adding fermentation of rice bran and a bacterium such as Aspergillus or Bacillus sp. There is known a method of making a functional confection by adding vegetable powder or the like. However, this method has to go through a cumbersome fermentation process inoculating and cultivating microorganisms and has a different taste and texture than common sweets that children like, and there is a problem that it is difficult to use except for consciously eating as a health food.

Patent Publication No. 10-2007-0045771 provides a bread material kneaded by mixing bran, rice bran, plantain seed shell powder and the like with water. Bread material provided by this document or bread made using the same means that it provides health foods containing sugar and abundant vegetable fiber, but has a problem that it is not easy to eat due to its coarse texture and heterogeneous taste.

In addition, conventionally, sweets and breads using rice bran or other functional food materials have been tried, but most of them use functional materials in small amounts of 1 to 5% due to deterioration of taste and texture or cost, so that they are expected to be practical. It is difficult.

It is an object of the present invention to provide a bread and a method for producing the same, comprising rice bran as a main ingredient in which wheat flour is replaced by rice bran up to 20% or more, and as much as 80%.

In particular, the present invention solves the problem of deterioration of taste and texture, which is a problem when a large amount of rice bran is contained, but there is no deterioration of taste or texture while containing a large amount of rice bran, or rather, it is possible to replace bread commonly used such as bread and muffins. Its purpose is to provide rice bran with good taste and texture.

Furthermore, the present invention increases the taste of rice bran through a constant treatment, while minimizing the amount of additives such as sugar, salt, yeast, fats and fats, and baking powder, which are commonly used in the manufacture of bread, while maintaining a good taste for dietary patients, It is an object of the present invention to provide a delicious functional food that can be utilized for diet, for constipation relief.

Other objects and advantages of the present invention will be described below and will be better understood by practice of the present invention.

In order to achieve the above object, in the present invention, the rice bran is used in flour while using the rice bran to 20% or more of the main ingredient, as much as 80%, by treating the rice bran consistently to solve the peculiar flavor and coarse texture and increase the savory taste. Compared with ordinary breads, we offer breads with rice bran as the main ingredients, which have no taste and texture, and have improved taste.

Bread made mainly from rice bran of the present invention,

Main material consisting of 20 to 80% by weight of rice bran powder and 80 to 20% by weight of flour, which have been roasted at 70 to 100 ° C. for 5 to 20 minutes and have a grain size of 140 to 250 mesh; Salt; Yeast; egg; maintain; And at least one member selected from the group consisting of a baking powder.

In the present invention,

(A) mixing and kneading the main material (A) and the subsidiary material (B), the main material (A) is a rice bran powder having a grain size of 140 ~ 250 mesh 20 to 5 minutes to 20 minutes at 70 ~ 100 ℃ 80 wt% to 80 wt% of wheat flour, and the subsidiary material (B) comprises sugar; Salt; Yeast; egg; maintain; And at least one dough step selected from the group consisting of baking powder,

(b) aging or fermenting the dough obtained in step (a),

(c) There is provided a method of making bread mainly containing rice bran, comprising the step of forming the fermented dough of step (b) and baking in an oven.

The present invention provides a rice bran bread containing a large amount of rice bran but little or no deterioration in taste or texture. Rice bran bread of the present invention has a taste and texture that is not comparable to ordinary bread using flour, and can be enjoyed by all ages and sexes by replacing ordinary bread, and can be used as a meal replacement. When the rice bran bread, such as rice bran bread of the present invention is used as a meal replacement, the same effect as that of brown rice can be seen. Rice bran bread of the present invention can be widely used in an easy way to directly consume rice bran instead of brown rice.

1 is a photograph of rice bran bread prepared according to the present invention.
Figure 2 is a photograph of bran bran bread prepared according to the present invention.
Figure 3 is a photograph of the rice bran prepared according to the present invention.
Figure 4 is a photograph of rice bran walnut prepared according to the present invention

The bread containing rice bran as the main ingredient of the present invention includes a main material and an ingredient consisting of 20 to 80% by weight of rice bran powder and 80 to 20% by weight of flour. As used herein, the term "main material" refers to a material mainly constituting a carbohydrate portion of bread, and as the main material, most flour was conventionally used. As used herein, “subsidiary material” refers to a material commonly used for making bread in addition to wheat flour, and includes sugar; Salt; Yeast; egg; Fats and oils (butter, margarine, shortening, cooking oil, etc.); Baking powder.

In the present invention, the rice bran can be roasted at 70 to 100 ° C. for 5 to 20 minutes to remove the unique taste of rice bran and give a delicious taste. Depending on the roasting temperature, the taste of rice bran changes, but the high temperature of 70 ℃ or more adds the savory taste, and the high temperature over 100 ℃ can change the color of rice bran and is not desirable in terms of taste. More preferably, the rice bran is roasted for 7 minutes to 15 minutes at 75 to 90 ° C, and particularly preferably for about 10 minutes at about 80 ° C.

In addition, in the present invention by grinding the rice bran finely to about 140 ~ 250 mesh (mesh) to solve the coarse texture of the rice bran. Grinding is possible before or after roasting the rice bran, but preferably, after grinding the rice bran. In order to hardly feel the difference in texture due to the use of rice bran, it is preferable to grind the rice bran to 160 mesh or more.

The main material is 20 to 80% by weight of rice bran powder treated as described above and 80 to 20% by weight of flour. In the present invention, by using the rice bran is treated as described above, the rice bran powder in 20% or more, as much as 80%, but can be made bread inferior to ordinary bread using 100% flour in taste and texture while using up to 80% have. The rice bran content may vary depending on the type of bread. In the case of bread, about 20 to 30% by weight of the main ingredients is preferred, and in the case of muffins, the content may be increased to 50% by weight or more.

As a subsidiary material, sugar, salt, yeast, eggs, fats and fats (butter, margarine, shortening, cooking oil, etc.), baking powder, and the like are used according to a general bread production method. In the present invention, the bread containing the rice bran as a main ingredient can be made as functional foods such as dietary patients, diets, constipation relief, etc. By using it can reduce the amount of subsidiary materials while maintaining a good taste.

Bread made mainly from rice bran of the present invention may further include additives such as walnuts, almonds, peanuts, pecans, raisins, dried fruits, chocolate chips, etc. according to a general method for producing bread.

Hereinafter, a method for producing bread mainly containing rice bran is described according to a preferred embodiment.

Mixing dough steps

First, the main material and the subsidiary material are mixed and kneaded. Preferably, the remaining ingredients are mixed except for fats and fats, and then kneaded first with 40 seconds to 100 seconds at a low speed of 90 to 120 rpm and 100 seconds to 200 seconds at a medium speed of 180 to 220 rpm. The second kneading is performed by rotating for 5 to 8 minutes at a low speed of 40 to 100 seconds and a medium speed of 180 to 220 rpm at a low speed of rpm. The dough may further include at least one additive selected from nuts, dried fruits, chocolate chips, and the like, as necessary.

Fermentation stage

The dough obtained in the above step is aged or fermented. Preferably, primary fermentation is carried out for 40 minutes to 100 minutes at 25-30 ° C. until it becomes 2 times to 2.5 times its original size, and then the surface is covered with a damp cloth or vinyl and then 15 minutes to 30 minutes at 25-30 ° C. Second fermentation. More preferably, the secondary fermented dough is put in a bread mold and fermented for 3 to 20 minutes at 35 to 40 ° C. Tertiary fermentation is particularly suitable for breads such as bread. Through the second to third fermentation process, the unique taste and smell of rice bran are purified and have a deep and rich flavor.

Baking steps

The fermented dough obtained in the above step is molded into a desired shape and placed in an oven and baked at an appropriate temperature. The baking process follows a conventional method known according to the kind of bread. For example, in the case of bread, bake for about 40 minutes at about 200 ℃ is appropriate.

[ Example ]

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, these examples are only for illustrating the present invention in more detail, the scope of the present invention is not limited by these examples.

Example  One

Rice bran bread (20%)

(1) The rice bran was roasted at about 80 ° C. for 10 minutes, then finely crushed to prepare 160-180 mesh rice bran powder.

(2) The rice bran powder of (1) and the remaining material were prepared according to each quantity according to the following formulation table (Table 1).

(3) Put all ingredients except shortening into a container and rotate it for about 1 minute at a low speed of about 110 rpm and about 2 minutes at a medium speed of about 200 rpm to make a dough. Then, add the shortening and rotate the dough for about 1 minute at a low speed of about 110 rpm and about 6 minutes at a medium speed of about 200 rpm.

(4) The dough is first fermented at about 28 ° C. in a fermentation chamber for about 1 hour until it becomes 2 times to 2.5 times its initial size. Then, divide the dough into appropriate sizes, round the dough, spread the work cloth, put the dough, cover with a damp cloth, and ferment for about 20 minutes. Care should be taken not to dry the dough.

(5) The fermented dough is pushed with a squeeze roll and rolled into a breadboard. Then, fermented for about 30 to 40 minutes in a fermented room at 36-38 ° C until it is 90% cold in the mold.

(6) The third fermented dough is put into an oven preheated to about 200 ° C. and baked for about 40 minutes. Photograph of the finished rice bran bread is shown in FIG.

Example  2

Rice raisin bread (25%)

The formulation of the ingredients was carried out in the same manner as in Example 1 except for kneading with the addition of raisins as shown in Table 2 below to make rice bran raisin bread made from rice bran.

Example  3

Rice bran bread (30%)

A rice bran walnut bread was prepared in the same manner as in Example 1, except that the ratio of rice bran powder was increased and kneaded with the addition of walnuts. The formulation of the materials is shown in Table 3 below. Photograph of the finished rice bran walnut bread is shown in FIG.

Example  4

Rice walnut bread (20%)

(1) The rice bran was roasted at about 80 ° C. for 10 minutes, then finely crushed to prepare 160-180 mesh rice bran powder.

(2) The rice bran powder of (1) and the remaining material were prepared according to each amount according to the following formulation table (Table 6).

(3) Put all the ingredients except shortening and walnut into the container and rotate it for about 1 minute at a low speed of about 110 rpm and about 2 minutes at a medium speed of about 200 rpm to make a dough. Then, add the shortening and make the dough by rotating about 2 minutes at a low speed of about 110 rpm, about 5 minutes at a medium speed of about 200 rpm.

(4) Put the walnut in the dough and the first fermentation for about 70 minutes at about 27 ℃, humidity 75 ~ 80% fermentation chamber. Then, divide the dough into appropriate sizes, round the dough, cover it with a wrap so that the surface does not dry, and ferment for about 20 minutes.

(5) After the fermented dough is molded into a desired shape, it is fermented for about 30 to 40 minutes in a fermentation chamber at about 38 ° C. and about 85% humidity.

(6) Put the third fermented dough in the oven preheated at about 200 ° C. and bake for about 15 minutes. The photo of the finished rice bran walnut bread is shown in FIG.

Comparative example  One

Plain bread

Bread was prepared in the same manner as in Example 1 except that 100% of flour was used as a main ingredient instead of rice bran powder. The formulation of the materials is shown in Table 7 below.

Example  7

Preference evaluation

The preference of the general bread of Comparative Example 1 using the rice bran bread of the present invention obtained in Example 1 and wheat flour was compared and evaluated. The evaluation was performed by sensory evaluation, and the evaluation items were unpleasant taste, unpleasant smell, texture, savory taste, overall flavor, and overall taste, and were evaluated twice. The sensory evaluation was carried out by a panel of 10 people, and a five-step evaluation was performed with the comparative example as three points. The score was the average of two panel scores of 10 panelists (5 points: good, ~ 3 points: normal, ~ 1 points: bad). Unpleasant taste and unpleasant odor are evaluated based on the taste and smell of rice bran. Five points are 'not at all', and one point is 'a lot'. The results are shown in Table 8 below. Although it is not a big difference with the general bread of the comparative example 1, it was shown that palatability was excellent as a whole.

Claims (7)

Main material consisting of 20 to 80% by weight of rice bran powder and 80 to 20% by weight of flour, which have been roasted at 70 to 100 ° C. for 5 to 20 minutes.
Sugar; Salt; Yeast; egg; maintain; And bake made from rice bran, the main material of which is at least one member selected from the group consisting of baking powder. The method of claim 1, further comprising: nuts; Dried fruit; Bread made mainly from rice bran, which further contains at least one additive selected from chocolate chips. (A) mixing and kneading the main material (A) and the subsidiary material (B), the main material (A) is a rice bran powder having a grain size of 140 ~ 250 mesh 20 after roasting for 5 to 20 minutes at 70 ~ 100 ℃ 80 wt% to 80 wt% of wheat flour, and the subsidiary material (B) comprises sugar; Salt; Yeast; egg; maintain; And at least one dough step selected from the group consisting of baking powder,
(b) aging or fermenting the dough obtained in step (a),
(C) A method for producing bread, comprising rice bran as the main ingredient, comprising the step of forming the aged or fermented dough of step (b) and baking in an oven. The method of claim 3, wherein the kneading step is the first kneading by mixing the remaining ingredients except the fat and oil by rotating for 100 seconds to 200 seconds at a medium speed of 40 to 100 seconds, 180 to 220 rpm at a low speed of 90 ~ 120 rpm A method of producing bread containing rice bran as a main ingredient, which comprises putting a fat, a second dough by rotating for 5 to 8 minutes at a medium speed of 40 to 100 seconds at a low speed of 90 to 120 rpm and a medium speed of 180 to 220 rpm. 4. The method of claim 3, wherein the kneading step comprises nuts in the main material (A) and the subsidiary material (B); Dried fruit; A method of making bread whose main ingredients are rice bran, which is kneaded by further mixing at least one additive selected from chocolate chips. The method of any one of claims 3 to 5, wherein the step of fermentation is first fermented for 40 minutes to 100 minutes from 25 to 30 ℃ until it is 2 to 2.5 times the initial size, and then wet cloth or vinyl A method for producing bread having a rice bran as its main ingredient, including covering the surface of the furnace with secondary fermentation at 25 to 30 minutes for 15 minutes to 30 minutes. The method of claim 6, wherein the step of fermentation further comprises the step of placing the dough in a baking tray after the second fermentation, the third step of fermentation at 35 ~ 40 ℃ 20 minutes for 60 minutes.

Images