KR20120097964A - Method manufacturing of barley bread - Google Patents

Method manufacturing of barley bread Download PDF

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KR20120097964A
KR20120097964A KR1020110017566A KR20110017566A KR20120097964A KR 20120097964 A KR20120097964 A KR 20120097964A KR 1020110017566 A KR1020110017566 A KR 1020110017566A KR 20110017566 A KR20110017566 A KR 20110017566A KR 20120097964 A KR20120097964 A KR 20120097964A
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South Korea
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barley
dough
bread
hours
kneading
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KR1020110017566A
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Korean (ko)
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KR101256603B1 (en
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임정호
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임정호
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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
    • 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
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • 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
    • A21D2/362—Leguminous plants
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: A producing method of barley bread using barley as a main ingredient is provided to offer excellent nutrition of the barley to users, and to enable users to easily eat the barley. CONSTITUTION: A producing method of barley bread comprises the following steps: mixing and kneading 1.8kg of barley powder with additives and water(S100); fermenting the obtained dough at 18-30 deg C in a sealed space for 5-7 hours(S200); aging the fermented mixture in a -1-1 deg C refrigerator for 10 hours(S300); and dividing the aged dough into the predetermined weight, and molding the divided dough before steaming for 30 minutes(S400). The additives include 20g of salt, 300g of sugar, 300g of pumpkin, 20g of sodium bicarbonate, 300g of yogurt, 400-500g of unrefined rice wine, and 200g of ginseng. [Reference numerals] (S100) Kneading barley powder, additives, and water; (S200) Fermenting the obtained dough in a sealed place at 18-30 deg. C for 5-7 hours; (S300) Aging the dough in a -1-1 deg C refrigerator for 10 hours; (S400) Dividing the dough, and inserting fillings into the dough before steaming for 30 minutes

Description

보리빵의 제조방법{Method manufacturing of barley bread}Method for manufacturing barley bread {Method manufacturing of barley bread}

본 발명은 보리빵의 제조방법에 관한 것으로서, 더욱 상세하게는 몸에 유익한 보리를 이용하여 빵을 제조함으로써 소비자에게 보리의 유익한 성분을 용이하게 섭취하게 하는 보리빵의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing barley bread, and more particularly, to a method of manufacturing barley bread that allows consumers to easily consume the beneficial ingredients of barley by manufacturing bread using barley beneficial to the body.

일반적으로 빵류라 함은 밀가루를 주원료로 하여 소금, 설탕, 버터, 효모 등을 섞어 반죽하여 발효한 뒤에 불에 굽거나 찐 음식으로서 현대인들의 식사대용이나 군것질 거리로 이용되고 있으며 그 종류는 식빵, 케이크류, 빵, 도넛 등이 있다.In general, bread is a food made from flour, mixed with salt, sugar, butter, and yeast, and then fermented and then roasted or steamed. It is used as a substitute or snack for modern people. , Bread, donuts and the like.

또한 최근 생활수준이 향상됨에 따라 식품에 대한 소비자들의 기호성이 다양해지고 고급화되면서, 조리가 간편하고 미각에 대한 기호도가 높은 가공식품을 선호하는 경향이 높아지고 있다.In addition, as the standard of living has recently improved, consumers' preferences for foods have been diversified and advanced, and thus, the preference for processed foods with ease of cooking and high taste for taste is increasing.

앞서 언급한 바와 같이 빵류는 현대인들의 편리한 식생활을 추구하는 경향과 서구화로 변모된 식생활 패턴에 의해 식사를 대신하는 대용식으로 소비가 크게 증가하고 있다.As mentioned above, bread has been greatly consumed as a substitute for meals due to the tendency of modern people to seek convenient eating habits and eating patterns that have been transformed into westernization.

통상 빵류의 주원료로서 이용되고 있는 것은 전량 수입에 의존하고 있는 밀가루인데 이러한 빵류의 소비증가는 곧 주식으로 사용되는 쌀이나 보리와 같은 곡류의 소비의 감소를 필수적으로 가져오게 된다.The bread is usually used as a main ingredient of bread, which is entirely dependent on imports, and the increase in consumption of bread is essential to reducing the consumption of grains such as rice and barley.

이렇게 국내 곡류의 소비는 갈수록 위축되는 반면 곡류의 생산량은 크게 감소하지 않아 재고율이 날로 증가하고 있어 국가적으로나 농가에 큰 문제점으로 대두되고 있으며, 또한 영양학적으로 밀가루를 주원료로 하여 설탕이나 소금으로 간을 하는 빵류를 식사를 대신하여 지속적으로 섭취하는 경우에는 성장발육저하나 성인병과 같은 질환을 야기시킬 수도 있는 단점이 있다. As the consumption of domestic grains shrinks gradually, grain production does not decrease so that the stock rate is increasing day by day, which is a big problem for the country and farmers. If the bread is consumed continuously in place of meals, there is a disadvantage that may cause diseases such as growth and development or adult disease.

상기와 같은 문제점으로 대두되고 있는 상황을 타개하기 위해서, 보리에 콜레스테롤을 낮춰주는 베타글루라는 수용성 식이섬유가 다량함유되어 성인병을 예방에 효능이 있는 점을 착안하여 보리로 빵을 만들 수 있는 방법에 대한 연구가 계속되고 있으며, 이러한 보리빵의 제조방법에 관한 기술은 계속적으로 개발되고 있는 실정이다.In order to solve the situation that has emerged as the above problems, barley is low in cholesterol, so that a lot of water-soluble dietary fiber called betaglulure is effective in preventing adult diseases in the way to make bread with barley Research is continued, and the technology for manufacturing the barley bread is a situation that is continuously developed.

본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 몸에 유익한 보리를 이용하여 빵을 제조함으로써 소비자에게 보리의 유익한 성분을 용이하게 섭취하게 하는 보리빵의 제조방법을 제공하는 데 있다.The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to prepare a barley bread to make consumers easily consume the beneficial ingredients of barley by making bread using barley beneficial to the body To provide a way.

상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 보리빵의 제조방법은, 보리가루 및 소금, 설탕, 호박, 소다, 요구르트, 막걸리, 인삼으로 이루어진 군에서 선택된 1종 이상인 첨가물 및 물을 혼합하여 반죽하는 반죽단계; 상기 반죽단계에서 완성된 반죽물을 18℃ 내지 30℃로 이루어지는 밀폐된 공간에서 5시간 내지 7시간 가량 발효하는 발효단계; 상기 발효단계에서 발효된 반죽물을 -1℃ 내지 1℃로 유지되는 냉장고에서 10시간 가량 숙성하는 숙성단계; 상기 숙성단계에서 숙성된 반죽물을 일정 중량으로 떼어낸 후, 떼어낸 반죽물 속으로 팥, 콩, 고구마, 슈크림으로 이루어진 군에서 선택된 1종 이상으로 된 고명을 넣고 원하는 형상으로 빚어서 공지의 스팀기를 이용하여 30분 가량 스팀가열하는 조리단계;로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the method for producing barley bread according to the present invention, by mixing barley flour and at least one additive selected from the group consisting of salt, sugar, pumpkin, soda, yogurt, makgeolli, ginseng and water Kneading Kneading step; A fermentation step of fermenting the dough completed in the kneading step for about 5 hours to 7 hours in a closed space consisting of 18 ℃ to 30 ℃; Aging step of aging the dough fermented in the fermentation step for about 10 hours in a refrigerator maintained at -1 ℃ to 1 ℃; After separating the dough aged in the aging step to a certain weight, put the garnish made of one or more selected from the group consisting of adzuki beans, beans, sweet potatoes, cream puffs into the desired dough to form a desired shape known steamer Characterized in that consisting of; cooking step of using the steam heating for about 30 minutes.

또한 반죽단계에서 제조되는 반죽물은 보리가루 1.8㎏이고, 첨가물이 소금 20ｇ, 설탕 300ｇ, 호박 300ｇ, 소다 20ｇ, 요구르트 300ｇ, 막걸리 400ｇ 내지 500ｇ, 인삼 200ｇ이고, 물은 2㎏인 것을 특징으로 한다.In addition, the dough prepared in the kneading step is barley flour 1.8kg, the additive is salt 20g, sugar 300g, pumpkin 300g, soda 20g, yogurt 300g, rice wine 400g to 500g, ginseng 200g, water is characterized in that 2kg .

또한 조리단계에서 개별적으로 조리되는 중량은 반죽물 70ｇ, 고명 30ｇ인 것을 특징으로 한다.In addition, the weight separately cooked in the cooking step is characterized in that the dough 70g, garnish 30g.

이와 같이 이루어지는 본 발명에 의한 보리빵의 제조방법은, 인체에 유익한 성분을 가진 것으로 알려진 보리를 주재료로 하여 제조되기 때문에, 보리에 가미된 유익한 성분을 용이하게 섭취할 수 있어 풍부한 영양소로 하여금 식자의 건강을 유지 또는 증대할 수 있으면서도 각종 영양이 풍부한 보리를 소비자가 취식거부감 없이 원활하게 취식하도록 할 수 있도록 유도하여 보리 소비량의 증대를 도모할 수 있는 효과가 있다.Since the barley bread production method according to the present invention is manufactured with barley known to have beneficial ingredients to the human body as a main ingredient, it is possible to easily ingest the beneficial ingredients added to barley, thereby providing rich nutrients to the food. While maintaining or increasing health, it is possible to increase the consumption of barley by inducing consumers to eat a variety of nutritious barley smoothly without refusing to eat.

도 1은 본 발명에 의한 보리빵의 제조방법을 도시한 흐름도.1 is a flow chart illustrating a method of manufacturing barley bread according to the present invention.

이하 본 발명의 바람직한 실시예를 첨부한 도면에 의거하여 더욱 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

도 1은 본 발명에 의한 보리빵의 제조방법을 도시한 흐름도로서, 상기 도 1에서 도시된 바와 같이 본 발명에 따른 보리빵의 제조방법은 반죽단계(S100), 발효단계(S200), 숙성단계(S300), 조리단계(S400)를 순차적으로 수행하여 이루어지게 된다.1 is a flowchart showing a method of manufacturing a barley bread according to the present invention, as shown in FIG. 1, the method of manufacturing a barley bread according to the present invention is a kneading step (S100), a fermentation step (S200), and a ripening step. In step S300, the cooking step S400 is performed sequentially.

반죽단계(S100)는 보리빵을 이루는 반죽물을 제조하는 단계로서, 보리가루 및 소금, 설탕, 소다, 요구르트, 막걸리, 인삼로 이루어진 군에서 선택된 1종 이상인 첨가물 및 반죽에 사용되는 물을 혼합한 후, 통상의 반죽기로 5 ~ 10시간 가량 반죽하여 이루어진다.The kneading step (S100) is a step of preparing a dough consisting of barley bread, barley flour and salt, sugar, soda, yogurt, rice wine, ginseng, one or more selected from the group consisting of ginseng mixed with water used for the dough After that, it is made by kneading for about 5 to 10 hours with a conventional kneader.

여기서 상기 반죽단계(S100)에서의 첨가물 및 물은 보리가루의 중량에 따라 정해지게 되며, 더욱 상세하게는 보리가루가 1.8㎏ 중량으로 이루어지게 될 때 첨가물은 소금 20ｇ, 설탕 300ｇ, 액체 상태의 호박 300ｇ, 소다 20ｇ, 요구르트 300ｇ, 막걸리 400ｇ 내지 500ｇ, 인삼 200ｇ이고, 물은 2㎏의 중량으로 이루어져 보리가루와 혼합되어 반죽된다.Here, the additive and water in the kneading step (S100) is determined according to the weight of the barley flour, more specifically, when the barley flour is made of 1.8 kg weight, the additive is salt 20g, sugar 300g, liquid pumpkin 300 g, soda 20 g, yoghurt 300 g, makgeolli 400 g to 500 g, ginseng 200 g, water is made of a weight of 2 kg mixed with barley flour and kneaded.

또한 반죽단계(S100)에서 반죽되는 첨가물 및 물의 중량은 상기에서 언급한 바와 같이 한정되는 것이 아니라 반죽단계(S100)에서의 보리가루가 1.8㎏로 이루어질 때 사용되는 중량이며, 반죽단계(S100)에서의 보리가루의 중량이 가변되면, 가변되는 보리가루의 중량에 따라 첨가물 및 물의 중량 또한 상기의 비율에 따라 가변됨은 당연하다.In addition, the weight of the additive and water kneaded in the kneading step (S100) is not limited as mentioned above, but is the weight used when the barley flour in the kneading step (S100) consists of 1.8 kg, in the kneading step (S100) When the weight of the barley flour is variable, it is natural that the weight of the additive and water also varies depending on the ratio according to the weight of the barley powder to be varied.

그리고 반죽단계(S100)에서의 첨가되는 첨가물 중 소금, 설탕과 같은 감미제로 사용되는 재료는 첨가비율에 있어서만 종래의 보리빵 제조공정에 있어 차이가 있을 뿐 첨가물의 구성 및 효능은 동일하거나 유사하므로 상술한 첨가물에 대한 효능의 상세한 설명은 생략하기로 한다.And the ingredients used as sweeteners such as salt and sugar among the additives added in the kneading step (S100) is different in the conventional barley bread manufacturing process only in the addition ratio, so the composition and efficacy of the additives are the same or similar. Detailed description of the efficacy of the above-mentioned additives will be omitted.

하지만 본 발명에 따른 첨가물 중 특징적으로 사용되는 첨가물은 호박, 소다, 요구르트, 막걸리, 인삼이며 상기 첨가물에 대한 특징을 설명하면,However, among the additives according to the present invention, the additives used characteristically are pumpkin, soda, yogurt, rice wine, and ginseng.

상기 호박은 보리빵의 구수한 맛을 극대화할 수 있으면서도 보리빵의 색상을 호박의 색깔로 유지시켜주어 미감을 향상시킬 수 있도록 한다.The pumpkin can maximize the delicious taste of barley bread while maintaining the color of the barley bread to improve the aesthetics.

상기 소다는 팽창제로서 반죽물을 팽창시켜 연화시키는 작용을 하고, 부드러운 식감을 주는 역할을 하며 후술되는 조리단계(S400)에서 반죽물을 고온으로 조리할 때 이산화탄소를 발생시켜 반죽물의 팽창현상을 유발시킴과 동시에 발생되는 기포로 하여금 보리빵의 부드러운 식감을 가지게 하는 것이다.The soda acts as a swelling agent to inflate the dough and soften it, and serves to give a soft texture. Bubbles that occur at the same time and have a soft texture of barley bread.

또한 소다는 보리빵의 맛을 좋게 하고 연하게 하여 소화가 잘 되도록 하는 것이다. 즉 보리빵에 알칼리제, 팽창제, 완충제의 역할을 하면서 특히, 단백질의 보수성을 향상시켜 반죽물의 조직세포를 연화시키는데 사용되는 것이다.Soda is also to make barley bread taste good and soft to digest it. That is, while acting as an alkali agent, an expanding agent, and a buffer in barley bread, it is used to soften tissue cells of dough by improving the water retention of protein in particular.

상기 요구르트 및 막걸리는 후술되는 발효단계(S200) 및 숙성단계(S300)에서 원활한 효모활동을 도모할 수 있도록 첨가되는 것이다.The yoghurt and makgeolli is to be added to facilitate the smooth yeast activity in the fermentation step (S200) and aging step (S300) to be described later.

상기 인삼은 사포닌이 함유되어 생체 방어 능력을 높여 동맥경화증과 고혈압을 치료할 수 있고 피부활성과 강장효과가 있으며 혈당치를 감소하여 당뇨병으로 인한 갈증을 해소하는 효능이 있어 보리빵의 영양성분을 높일 수 있도록 사용된다.The ginseng contains saponin to increase the biological defense ability to treat atherosclerosis and hypertension, have skin activity and tonic effect, reduce blood sugar level and quench thirst due to diabetes, so as to increase the nutritional content of barley bread Used.

또한 인삼은 분말 상태를 사용하는 것이 맛의 균일성이나 관능성을 유지하는데 유리하지만 반드시 이에 한정하지 않으며 액상 또는 페이스트 상태로 사용되어도 무방하다.In addition, ginseng is advantageous to maintain the uniformity or functionality of the taste using a powder state, but is not necessarily limited to this may be used in a liquid or paste state.

여기서 반죽물의 주재료로 사용되는 보리의 효능을 살펴보면, 보리에는 단백질 및 필수아미노산 함량이 높아 혈관의 노화방지, 각기병 예방, 위장 보호에 탁월한 효능이 있다.Here, looking at the efficacy of barley used as the main ingredient of the dough, barley has a high content of proteins and essential amino acids has excellent efficacy in preventing blood vessels aging, preventing each disease, gastrointestinal protection.

또한 보리에는 베타글루라는 수용성 식이섬유가 다량 함유되어 동맥경화, 심장질환, 고혈압, 당뇨병과 같은 성인병의 예방에 탁월한 효능이 있다.In addition, barley contains a large amount of water-soluble fiber, beta-glu, which is excellent in preventing adult diseases such as arteriosclerosis, heart disease, high blood pressure and diabetes.

따라서 본 발명에서는 이러한 효능을 가지는 보리를 주재료로 하여 보리빵을 제조함으로써 인체에 유익한 보리빵을 제공할 수 있는 효과를 가지게 되는 것이다.Therefore, in the present invention, the barley bread having a barley bread having such an effect as a main material is to have an effect of providing a barley bread beneficial to the human body.

발효단계(S200)는 상기 반죽단계(S100)에서 완성된 반죽물을 발효하는 단계로서, 본 발명에 따른 발효온도 및 발효시간은 18℃ 내지 30℃로 이루어지는 장소에서 밀폐된 공간(예컨데 비닐팩)에 반죽물을 수납하여 5시간 내지 7시간 가량 발효하여 이루어지게 된다.Fermentation step (S200) is a step of fermenting the dough completed in the kneading step (S100), the fermentation temperature and the fermentation time according to the present invention in a closed space (for example, a plastic pack) at a place consisting of 18 ℃ to 30 ℃ The dough is stored and fermented for about 5 to 7 hours.

숙성단계(S300)는 본 발명에 따른 반죽물을 숙성시키는 단계로서, 숙성단계(S300)에서 수행되는 반죽물의 숙성 정도에 따라 보리빵의 맛이 좌우되며, 본 발명에 따른 최적의 숙성조건은 상기 발효단계(S200)에서 발효된 반죽물을 -1℃ 내지 1℃로 유지되는 냉장고에서 10시간 가량 숙성하여 이루어지게 된다.Aging step (S300) is a step of aging the dough according to the present invention, the taste of the barley bread depends on the degree of maturation of the dough carried out in the aging step (S300), the optimum aging conditions according to the present invention is The dough fermented in the fermentation step (S200) is made by aging for about 10 hours in a refrigerator maintained at -1 ℃ to 1 ℃.

조리단계(S400)는 상기 숙성단계(S300)에서 숙성된 반죽물을 보리빵으로 조리하는 단계로서, 숙성된 반죽물을 일정 중량으로 떼어내고, 떼어낸 반죽물 속으로 팥, 콩, 고구마, 슈크림으로 이루어진 군에서 선택된 1종 이상으로 된 고명을 넣은 후, 원하는 형상으로 빚어내어 외형을 완성시킨다.Cooking step (S400) is a step of cooking the dough ripened in the aging step (S300) with barley bread, peeled off the aged dough to a certain weight, into the removed dough, red beans, beans, sweet potatoes, cream puffs After putting one or more kinds of garnish selected from the group consisting of, form the desired shape to complete the appearance.

상기 외형이 완성된 반죽물은 열로 인해 고온의 스팀이 발생되는 공지의 스팀기를 이용하여 30분 가량 스팀가열하여 조리단계(S400)가 완료된다.The dough is completed the appearance is heated by steam for about 30 minutes using a well-known steamer that generates a high-temperature steam due to heat to complete the cooking step (S400).

여기서 스팀가열되는 30분의 시간 중, 10분은 스팀기에서 발생되는 스팀의 압력을 높게하여 반죽물의 조리가 어느 정도 이루어지게 한 후, 나머지 20분은 스팀기에서 발생되는 스팀의 압력을 낮게하여 어느 정도 조리된 반죽물을 안정화시키면서 조직을 팽창시켜 연화시키게 조리한다.Here, 10 minutes of steam heating, 10 minutes to increase the pressure of the steam generated in the steamer to cook a certain amount of dough, the remaining 20 minutes to lower the pressure of steam generated in the steamer to some extent The dough is cooked to swell and soften while stabilizing the cooked dough.

또한 상기의 조건으로 조리된 보리빵의 표면은 발효단계(S200)에서의 발효과정 및 보리 특유의 인장력이 떨어지는 성질로 인해 표면이 갈라지게 되어 식감을 자극시킬 수 있게 된다.In addition, the surface of the barley bread cooked in the above conditions is due to the fermentation process in the fermentation step (S200) and due to the property of barley-specific tensile strength can be cracked to stimulate the texture.

그리고 조리단계(S400)에서 개별적으로 조리되는 보리빵의 중량은 숙성단계(S300)를 거친 반죽물 70ｇ, 고명 30ｇ로 이루어지게 하는 것이 바람직하며, 상기 중량으로 조리된 보리빵은 포장공정을 거쳐 보리빵의 제조가 완료되는 것이다.And the weight of the barley bread that is cooked separately in the cooking step (S400) is preferably made of 70g, 30g garnish through the aging step (S300), barley bread cooked by the weight barley through the packaging process The manufacture of the bread is complete.

반죽단계 : S100 발효단계 : S200
숙성단계 : S300 조리단계 : S400Dough stage: S100 Fermentation stage: S200
Aging stage: S300 Cooking stage: S400

Claims (3)

보리가루 및 소금, 설탕, 호박, 소다, 요구르트, 막걸리, 인삼으로 이루어진 군에서 선택된 1종 이상인 첨가물 및 물을 혼합하여 반죽하는 반죽단계(S100);
상기 반죽단계(S100)에서 완성된 반죽물을 18℃ 내지 30℃로 이루어지는 밀폐된 공간에서 5시간 내지 7시간 가량 발효하는 발효단계(S200);
상기 발효단계(S200)에서 발효된 반죽물을 -1℃ 내지 1℃로 유지되는 냉장고에서 10시간 가량 숙성하는 숙성단계(S300);
상기 숙성단계(S300)에서 숙성된 반죽물을 일정 중량으로 떼어낸 후, 떼어낸 반죽물 속으로 팥, 콩, 고구마, 슈크림으로 이루어진 군에서 선택된 1종 이상으로 된 고명을 넣고 원하는 형상으로 빚어서 공지의 스팀기를 이용하여 30분 가량 스팀가열하는 조리단계(S400);로 이루어지는 것을 특징으로 하는 보리빵의 제조방법.Barley flour and salt, sugar, pumpkin, soda, yogurt, rice wine, ginseng mixed with at least one additive selected from the group consisting of water and kneading Kneading step (S100);
Fermentation step (S200) for fermenting the dough completed in the kneading step (S100) for about 5 hours to 7 hours in a closed space consisting of 18 ℃ to 30 ℃;
A ripening step (S300) of aging the dough fermented in the fermentation step (S200) for about 10 hours in a refrigerator maintained at -1 ℃ to 1 ℃;
After removing the dough material aged in the aging step (S300) to a predetermined weight, put the garnish made of one or more selected from the group consisting of adzuki beans, beans, sweet potatoes, cream puffs into the desired shape to form a desired shape Method for producing barley bread, characterized in that consisting of; cooking step (S400) of steam heating for about 30 minutes using a steamer. 제1항에 있어서,
상기 반죽단계(S100)에서 제조되는 반죽물은 보리가루 1.8㎏이고, 첨가물이 소금 20ｇ, 설탕 300ｇ, 호박 300ｇ, 소다 20ｇ, 요구르트 300ｇ, 막걸리 400ｇ 내지 500ｇ, 인삼 200ｇ이고, 물은 2㎏인 것을 특징으로 하는 보리빵의 제조방법.The method of claim 1,
The dough prepared in the kneading step (S100) is barley flour 1.8kg, the additive is salt 20g, sugar 300g, pumpkin 300g, soda 20g, yogurt 300g, rice wine 400g to 500g, ginseng 200g, the water is 2kg Barley bread production method characterized in that. 제1항에 있어서,
상기 조리단계(S400)에서 개별적으로 조리되는 중량은 반죽물 70ｇ, 고명 30ｇ인 것을 특징으로 하는 보리빵의 제조방법.The method of claim 1,
The weight of the cooking separately in the cooking step (S400) is a method of producing barley bread, characterized in that the dough 70g, garnish 30g.
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CN103919015A (en) * 2014-04-30 2014-07-16 北京工商大学 Pre-mixed flour for barley bread
KR101992048B1 (en) * 2018-02-20 2019-06-21 강성린 Manufacturing Method of Fragrant Gulbi-Bread Using Fish Meat and Barley Powder

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KR102014847B1 (en) * 2017-12-07 2019-08-27 홍영희 Manufacturing method of Halabong barley bread

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KR100451057B1 (en) 2004-07-08 2004-10-06 서영석 Glutinous barley bread, and the processing method
KR100953497B1 (en) * 2007-06-21 2010-04-16 강평국 The baking method of a barley bread
KR101037911B1 (en) * 2007-08-17 2011-05-30 김영문 Breads using berley powder and method of manufacturing thereof
KR100914002B1 (en) 2009-03-26 2009-08-25 주식회사 유어초이스머천트 Pre-mix for glutinous barley pancake and method of manufacturing glutinous barley pancake

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103919015A (en) * 2014-04-30 2014-07-16 北京工商大学 Pre-mixed flour for barley bread
KR101992048B1 (en) * 2018-02-20 2019-06-21 강성린 Manufacturing Method of Fragrant Gulbi-Bread Using Fish Meat and Barley Powder

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