KR20110136415A - Bread is made from genuine sereals - Google Patents

Abstract

PURPOSE: A producing method of grain bread, and a pre-mix for producing thereof are provided to offer the soft texture to the pre-mix without a fermentation process. CONSTITUTION: A producing method of grain bread comprises the following steps: pulverizing white rice, black rice, glutinous white rice, glutinous black rice, or glutinous corn to obtain first grain powder; mixing the first grain powder with roasted adlay powder in a ratio of 2-3:1 to obtain grain powder; kneading 190g of grain powder, 240g of egg, 40g of milk and 90g of butter; inserting 100g of carrot slices into the dough; and pouring the obtained dough into a pound cake pan, and baking in an oven.

Description

Manufacturing method of pure grain bread and premix to make it {Bread is made from genuine sereals}

The present invention relates to a method for producing pure grain bread which can make pound cake bread of soft texture in a short time without fermentation, and to a premix which can make the same.

In recent years, a well-being culture that pursues a quality of life while maintaining a healthy life is gradually spreading. Accordingly, in the baking and confectionery market, various kinds of products containing grains such as rice, barley, brown rice, and sweet potato are continuously released rather than simply bread made of flour.

As the bread added with grains contains various nutrients as compared to conventional wheat bread, it is more beneficial to the human body and provides a different texture that cannot be felt in wheat bread, and its consumption is gradually increasing.

However, unlike wheat flour, unlike wheat flour, gluten (Gluten) is not generated in the manufacturing process of the bread, so it hardly swells. Therefore, the bread to which the grains are added or used has a remarkably small network structure compared to wheat bread, which causes a problem of inevitably having a hard and hard texture.

Therefore, most breads using grains are made by mixing flour such as rice and barley into flour to have the same texture as wheat bread, or by adding sweet potatoes and beans in a lump form to make breads containing grains. to be.

However, most of the conventional bread to which grains are added is about the amount of grains added as a subsidiary material, and thus, the inherent odor of wheat flour is inevitably generated, and thus the texture does not cause a large difference from the wheat bread.

On the other hand, due to the side effects of wheat flour has been developed a technology that can be produced only by pure grains, the baking process using pure grains must go through the fermentation process, especially the bread using glutinous rice swelling problem due to the inherent facts There was a common myth that I couldn't make delicious bread.

The present invention has been made to solve the above problems, and by adding more roasted barley to pure grains such as waxy white rice or black rice or corn, provides a pure grain pound cake bread that can make a soft texture without fermentation It is.

The present invention to solve the above problems,

Baked in oven with main grains made from powdered first grains and roasted yulmu powder, which are selected from one of white rice, black rice, white rice, black rice, brown rice, and waxy corn, and 2: 1 to 3: 1. To provide pure grain bread characterized by being obtained.

Or, the present invention,

Preparing 190 g of the main ingredient pure grain powder;

Kneading by adding 240 g of eggs, 40 g of milk, and 90 g of butter to the main ingredients;

Floating the dough on a pound cake plate, baking in an oven; provides a method of producing a pure grain bread comprising a.

At this time, in the kneading step may be further added to the chaff carrot 110g according to your preference.

Or, the present invention,

After packing 200g of the main ingredients of pure grains, 5g of baking powder, 5g of crab powder, 5g of ginger powder, 3g of ginger powder, and 7g of salt, it is possible to make pure grain bread produced by printing the instruction manual explaining the manufacturing method. To provide a premix.

As described above, the baking technology according to the present invention contains a lot of nutrients necessary for the body with the main ingredients of black rice and yulmu, and the black rice has a much higher content of protein, fat, vitamins and minerals than white rice to enhance immune function, It is effective for anti-aging and skin care, and it is rich in various minerals that form children's skeleton, which helps growth, strengthens kidney and liver, and prevents allergic diseases.

In addition, Yulmu is effective for the body swelling, low urine volume, poor symptoms and anorexia diarrhea effective in lowering the heat and discharge the grease, and weak body revitalizes the function.

Therefore, the present invention made by implying such nutrients can be produced in a 100% grain smoothly without fermentation, while glutinous rice black rice as a main ingredient can quickly produce a pound cake that can be easily enjoyed as a substitute for meals and healthy food There is an advantage.

In addition, the premix of each ingredient in the correct proportion is provided in a package together with the manufacturing method, so that housewives can easily make it directly at home.

Hereinafter, a method of manufacturing pure grain bread according to a preferred embodiment of the present invention and a premix which can make the same will be described in detail.

Pure grain bread according to the present invention is produced by mixing any one of the first grain of any of white rice, black rice, white rice, black rice, brown rice, waxy corn, and yulmu.

All of the above ingredients are made of pure grains, ground, mixed, and then kneaded with more additives to your liking. The size of the powder is often enough to make grain bread, and may vary slightly depending on the texture of the users.

The first grains are mainly grains of the waxy ingredients, and breads using only these grains have had problems with chewing because they are tough or hard, as has been a problem in the past.

The present invention mixes the yulmu to this first grain, so that the pure grain bread is not as tough or hard as conventional. At this time, the yulmu powder is roasted yulmu used to be more sued and softened.

The mixing ratio of the first grain and yulmu is about 2: 1 to 3: 1, and even if the ratio of yulmu is gradually added or subtracted, there is no big difference. That is, when the blending amount of yulmu is smaller than 3: 1 compared to the first grains, the sticky component of the first grains is so prominent that there is no difference from the bread made only of the first grains, and the blending amount of the yulmu in comparison with the first grains When the ratio is larger than 2: 1, the first grain is so insufficient that cohesive strength becomes difficult to form bread.

Hereinafter, an embodiment of the pure grain bread according to the present invention.

-Material Preparation-

1. Main material

   190g of black rice flour and roasted jujube powder at 75: 25

2. Texture Additives

   110 g of sliced carrots

3. Additives for dough

   240g eggs, 40g milk, 90g butter

4. Other additives

   Becking Powder 5g, Crab Powder 5g, Ginger Powder 3g, Salt 7g

-How to make-

Knead carrots, dough additives and other additives in the main ingredients.

The dough will be suitable if you put the above ingredients correctly, but a more comprehensive range of dough is enough that it does not flow too much like grass without being hardened like dumplings or sujebi.

The dough is placed in a molding hole on a pound cake plate and preheated for 10 minutes in an oven and then baked for about 35 minutes in an oven at 190 degrees.

On the other hand, the pure grain bread according to the present invention may be provided in a mixed package to make easy to eat at home.

That is, by simply packaging the remaining ingredients except the dough additives and texture additives according to the correct mixing ratio, and briefly describing how to make bread in this small packaging mix, it is possible to easily make pure grain bread at home.

Preferred small-package premix material is

200g of pure grains consisting of the first grains and yulmu, 5g of baking powder, 5g of crab, 3g of ginger powder, and 7g of salt.

And the manufacturing method is provided by briefly describing the addition ratio of the type of texture additives and the type of dough additives that can be added according to the preference.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. .

Claims (4)

Baked in oven with main grains made from powdered first grains and roasted yulmu powder, which are selected from one of white rice, black rice, white rice, black rice, brown rice, and waxy corn, and 2: 1 to 3: 1. Pure grain bread characterized by being obtained. Preparing 190 g of the main ingredient pure grain powder obtained from claim 1;
Kneading by adding 240 g of eggs, 40 g of milk, and 90 g of butter to the main ingredients;
Floating the dough on a pound cake plate, bake in the oven; manufacturing method of pure grain bread comprising a. The method of claim 2, wherein in the step of kneading the method of producing pure grain bread, characterized in that the addition of more than 110g chaff carrot. After packing 200 g of the main ingredient pure grain powder obtained from the above-mentioned 1, 5 g of baking powder, 5 g of crab powder, 3 g of ginger powder, and 7 g of salt, the instruction manual explaining the method of claim 2 or 3 is printed. Premix to make pure grain bread that has been commercialized.