KR20120116709A

KR20120116709A - Bread containing barley and elm and method for making the same

Info

Publication number: KR20120116709A
Application number: KR1020110034323A
Authority: KR
Inventors: 이춘삼
Original assignee: (주) 미소누리
Priority date: 2011-04-13
Filing date: 2011-04-13
Publication date: 2012-10-23

Abstract

The present invention relates to a bread made from grains and a method of manufacturing the same. The present invention relates to a bread and a method of manufacturing the same, which enables the visual effect of texture and the texture of the barley rice to be maintained by maintaining the shape of the barley rice contained in the bread. The present invention also relates to bread and a method of manufacturing the same, in which specific functionality is emphasized by adding a single herbal ingredient.
Since the shape of the barley rice is revealed on the inside as well as the outside of the bread, you can visually see the state of containing the barley rice, which is recognized as a healthy grain, and you can directly feel the texture of the barley rice. In addition, it is also possible to play a role as a functional food due to the elm ingredients effective for digestive system diseases.

Description

Bread containing elm and barley and its manufacturing method {Bread containing barley and elm and method for making the same}

The present invention relates to bread comprising unmilled grains and natural ingredients and to their manufacture.

Currently, Korea uses rice as its staple food, but it has consumed a lot of bread due to the change of diet due to globalization. Accordingly, the types of bread produced and served are diversified.

In recent years, breads of various forms and ingredients have been developed.

For example, artificial additives for flavoring, flavoring and coloring are being added to flour dough for making bread.

Bread made from grains as a main ingredient and its manufacturing method include a technique for baking a mixture containing barley, milk and eggs in a mold (Patent No. 0953497, a method for producing barley bread), an extract of bear odor, an aussie extract and a donkey extract. Bread and a method for producing the same (Patent No. 0977848) and the like are known.

However, such a conventional bread contains all of the grains in powder form, and never contains whole grains. Therefore, bread has not been disclosed that can visually recognize the shape of a particular grain or feel the texture of the grain itself.

In addition, natural substances are used to have health functionalities, and in particular, herbal medicines may be mixed, but it is difficult to reveal the characteristics by simply including various herbal ingredients as a mixture, and also have characteristics in taste, color, and aroma. none.

In response to the demands of consumers for the improvement of living standards, there is a demand for the development of breads with improved taste, aroma, and texture including functional bread for health as well as improved nutrition.

The present invention relates to a bread made from grains and a method of manufacturing the same, and to provide a bread and a method of manufacturing the same, allowing the visual effect and new texture experience due to the waxy barley rice contained in the bread to be maintained. do. In addition, to add a single herbal ingredients to provide a bread and its manufacturing method can be emphasized specific functionality.

Herein is a bread mainly composed of grain flour, wherein the bread comprises at least one of unmilled form of barley rice and elm powder, when the non-pulverized waxy rice comprises 100 parts by weight of the grain flour 20 to 30 parts by weight of non-crushed glutinous rice, including 10 to 20 parts by weight of the elm powder with respect to 100 parts by weight of the grain flour, and includes the uncrushed waxy rice and elm powder In the case of bread or dough, characterized in that it comprises 17 to 23 parts by weight of uncrushed waxy rice and 7 to 13 parts by weight of elm powder.

The present invention is also characterized in that the grain powder is used as a powder of any one or more selected from the group consisting of wheat, rice, barley, beans, red beans, oats, corn, millet, blood, buckwheat, yulmu, sorghum and crude. Provide grain-containing bread.

The present application also provides a method for producing the bread, 20 to 30 parts by weight of unrefined waxy barley rice, or 10 to 20 parts by weight of elm powder, or grains, based on 100 parts by weight of grain flour. 17 to 23 parts by weight of uncrushed glutinous rice and 7 to 13 parts by weight of elm powder are mixed and kneaded with an ingredient including margarine, raw yeast or yeast, baking powder, salt, sugar and water. step; Molding the kneaded raw material into a bread shape and aging for 25 to 35 minutes at a temperature of 40 to 50 ° C .; And it provides a method for producing a grain-containing bread comprising the step of steaming for 8 to 15 minutes at 100 to 120 ℃ put the aged material.

The present invention also provides the non-crushed glutinous barley, soaking the glutinous barley in 2 to 3 times the volume of water relative to the volume of the barley and called for 30 to 70 minutes at a temperature of 15 to 20 ℃; And steaming the soaked barley rice at 100 to 120 ° C. for 25 to 35 minutes.

The present invention is also characterized in that the grain powder is used as a powder of any one or more selected from the group consisting of wheat, rice, barley, beans, red beans, oats, corn, millet, blood, buckwheat, yulmu, sorghum and crude. Provided is a method of making grain-containing bread.

The present application further provides a method for producing a grain-containing bread, further comprising the step of freezing at −15 ° C. to 20 ° C. after the steaming.

The present invention mixes the barley rice of the grain contained in the bread as it is not in the form of powder to the raw material of the bread so that the barley contained in the finished bread to maintain the shape of the barley rice. For this purpose, the glutinous barley is pre-boiled and mixed and kneaded with the powder of grains mixed together. In addition, it is a medicinal herb that is flat and tastes sweet and soft, which improves diuretic effect, eliminates intestinal and stomach fever, and is effective for enteritis, relieves swelling, and listens to various gastrointestinal diseases such as gastric ulcer, gastritis and stomach and sewage. Use the introduced elm powder.

Since the shape of the barley rice is revealed on the inside as well as the outside of the bread, you can visually see the state of containing the barley rice, which is recognized as a healthy grain, and you can directly feel the texture of the barley rice to stimulate the taste. It also serves as a functional food due to the elm ingredients effective for digestive system diseases.

Figure 1 shows a grain-containing bread that is not crushed glutinous rice included with the elm powder.

TECHNICAL FIELD The present disclosure relates to bread, which is mainly composed of grain flour, and relates to bread, which may also include waxy rice and / or elm powder.

The bread of the present invention is a fermented mixture of grains including water, yeast, yeast food, salt, sugar and / or shortening for a certain period of time, and cooked by applying heat or heat and moisture together, as well as all the dough. . Bread is usually distinguished from sweets, which do not undergo fermentation and have relatively less moisture than bread.

Types of bread include flour bread, barley bread, corn bread, rye bread, and mixed bread, depending on the ingredients. There are bran mixed bread and graham bread made entirely of wholemeal. Depending on the ingredients, there are French breads made from flour, yeast and saline only, and American breads made from sugar, milk and oil. There are two types of thickly baked European breads and a thin and soft baked American bread. There are bread, table bread, confectionery bread, etc. for each use, and may be divided into baked bread and steamed bread according to a cooking method, all of which are included in the scope of the present application. In one embodiment, the bread herein is steamed bread or a dough thereof.

The grain flour herein is not limited thereto, but is a flour of grains including any one or more selected from the group consisting of wheat, rice, barley, soybean, red beans, oats, corn, millet, blood, buckwheat, barley, sorghum and crude It includes. In one embodiment the grain flour is flour.

The bread of the present disclosure includes at least one of the unmilled form of the barley rice and the elm powder. The barley rice and / or elm powder of the present application may be included in various ranges depending on the range in which the tenacity of the dough can be maintained or the desired texture. In one embodiment, when the non-pulverized glutinous rice is included, 20 to 30 parts by weight of uncrushed waxy rice is included with respect to 100 parts by weight of the grain flour, and when the elm powder is included, 100 parts by weight of the grain flour. It includes 10 to 20 parts by weight of elm powder, and 17 to 23 parts by weight of the uncrushed waxy barley and 7 to 13 parts by weight of elm powder when the non-crushed waxy rice and elm powder are included. Including but not limited to. In particular, the dough containing the elm powder is excellent in the tenacious characteristics when 7 to 10 parts by weight of the elm powder with respect to 100 parts by weight of grain powder.

As used herein, waxy rice refers to something that is not in powder form to maintain an uncrushed form. In other words, if the powder is not in the form of a grain, as well as the grain exists, the grain can be used as a whole. The barley rice used herein can be easily purchased on the market and various kinds can be used herein depending on the state of milling. In one embodiment of the present application is used barley rice.

The barley rice of the present application is faster than normal barley rice absorbs water and spreads well, and can be directly mixed with flour, etc., or may be subjected to a pretreatment process. In one embodiment of the present application, the barley rice is subjected to a pretreatment process before mixing with grains and other ingredients. The pretreatment process includes soaking barley rice under appropriate conditions, and / or steaming and / or drying it. The pretreatment process is known in the art and one skilled in the art will be able to select appropriate conditions depending on the desired final texture, taste or aroma.

The bread herein may also include elm ingredients. Elm is a rose family Elmaceae, scientific name Ulmus davidiana var. japonica. Herein includes all that can be used for medicinal in elm, for example, the stem bark and root bark of the elm, baekbaek (楡白皮) and root roots (楡根皮), leaves of the leaves (엽 葉), The flowers include, but are not limited to, oil paintings, fruit or seeds of Yuhyupin (楡莢仁), fruit-free fermented fruits, and the like.

The elm powder of the present application includes both the extract of the medicinal component of the elm using hot water and / or an organic solvent, a powder thereof, as well as a direct pulverization of the medicinal portion. Elm powder in one embodiment of the present application comprises about 10 to 20 parts by weight based on 100 parts by weight of grain flour.

Root bark enhances the movement of small bowel and bladder smooth muscle by the effect of elm, coughing, astringent and anti-inflammatory effects. Fruits are antiparasitic and antibacterial. It is also known as a medicine that is flat and tastes sweet and soft to improve diuretic effect. It is effective for enteritis by eliminating intestinal and stomach fever. It is known as a medicinal herb that listens well to various gastrointestinal diseases such as gastric ulcer, gastritis and stomach and sewage.

In another aspect, the present application provides a method for producing a bread comprising unmilled glutinous rice and / or elm powder in a bread mainly composed of grain flour.

Herein, the grain flour is not limited thereto, but may be used as a powder of any one or more grains selected from the group consisting of wheat, rice, barley, soybeans, red beans, oats, corn, millet, blood, buckwheat, barley, sorghum and crude. Can be. In one embodiment the grain flour is flour.

In one embodiment of the present application includes all of the glutinous barley rice and elm powder in addition to grain flour, in this case, the non-pulverized glutinous barley rice is 17 to 23 parts by weight, the elm powder is 7 to 100 parts by weight of the grain flour 13 parts by weight.

In another embodiment, in the case of including only the glutinous barley rice in addition to the grain flour, it comprises 20 to 30 parts by weight of the unrefined grain barley rice relative to 100 parts by weight of the grain flour, the grain flour 100 if only the elm powder 10 to 20 parts by weight of elm powder, based on parts by weight.

The method comprises the steps of mixing and kneading a submaterial comprising margarine, fresh yeast or yeast, baking powder, salt, sugar and water in addition to the above-mentioned ingredients; Molding the kneaded raw material into a bread shape and aging at about 40 to 45 ° C. for about 25 to 35 minutes; And adding the aged material to a cooker and steaming at about 100 to 120 ° C. for about 12 to 18 minutes. The steam may be cooked in an oven instead of steaming, or cooked in a conventional oven, and a person skilled in the art may select an appropriate method according to the state of the dough, the moisture content, and the desired texture. In one embodiment of the present application was steamed using a steamer.

In order to prepare bread by including the waxy barley rice in an uncrushed form, the uncrushed waxy rice should be mixed with other grains and the like to be matured and steamed. The barley rice may be appropriately pretreated for this purpose, and those skilled in the art will be able to select an appropriate pretreatment procedure. For example, a pretreatment process may introduce a step called water and / or steaming. In one embodiment, soaking the barley rice in water of 2 to 3 times the volume of the barley rice and called for about 30 to 70 minutes at a temperature of about 15 to 20 ℃; And it may be through the pre-treatment step of steaming the soaked barley rice at about 100 to 120 ℃ for about 25 to 35 minutes, but is not limited thereto. Waxy barley is matured by kneading with the remaining ingredients in the next step and steaming.

The method herein may also further comprise the step of refrigeration for preservation during transportation and distribution. In one embodiment it may include the step of freezing to below freezing 15 to 20 ℃ after steaming.

Methods of mixing and mixing the ingredients of bread include a straight dough process, a sponge dough method, a continuous dough mixing system, a liquid fermentation process, and the like. Included in The straight method is kneading all the ingredients at once. Straight methods include standard direct method, re-kneading method, and no-time kneading method. Sponge method is also known as the middle method is to knead twice without kneading the ingredients at once. Mix the ingredients to make a medium and ferment for at least 2 hours, then knead it with the rest of the ingredients. Continuous baking refers to a method of continuous work through a single manufacturing line. The liquid fermentation method is a variation of the method of replacing the sponge dough with liquid in the sponge method. This method is capable of mass fermentation and consists of pumps and tanks, which leads to a reduction in space and equipment, uniform products, and reduced production loss. In one embodiment of the present application, the straight method is used.

Hereinafter, examples are provided to help understand the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

&Lt; Example 1 > Sticky rice Production of steamed bread containing

The ingredients necessary for the production of the steamed bread at a total weight of 2 kg were weighed in the following ratios: 13% by weight of barley rice, 50% by weight of wheat flour, 0.3% by weight of margarine, 1.3% by weight of yeast or yeast, 1.5% by weight of powder, 0.5% by weight of salt. , 7% by weight sugar, and 26.4% by weight purified water.

Subsequently, except for the barley rice, yeast and purified water, the remaining ingredients were mixed and lowered three times. Waxy barley was soaked in water at a temperature of 20 ° C. for 60 minutes, at which time the amount of water was 2 vol. After disinfection, steam for 30 minutes using a steamer at 100 ℃.

The next step was to knead and mature the bread using the straight method. Specifically, kneaded the yeast barley rice and the remaining components and the yeast placed in water at 30 ℃ for 1 minute.

Then, the kneaded raw material was molded into bread, and aged at 45 ° C. for 30 minutes.

Then, the aged material was put in a steamer and steamed at 100 ° C. for 15 minutes.

Frozen at minus 18 degrees for long term preservation.

<Example 2> Elm powder Containing Bread Produce

Ingredients for the production of steamed bread with a total weight of 2 kg were weighed in the following ratios:

10% elm powder, 53% wheat flour, 0.3% margarine, 1.3% fresh yeast or yeast, 1.5% powder, 0.5% salt, 7% sugar, and 26.4% purified water.

The ingredients were mixed and subjected to dough and ripening of bread using a straight method. Yeast was added after pretreatment in the manner as described in Example 1.

Then, the kneaded raw material was molded into a bread shape, aged at 45 ° C. for 30 minutes, put the aged material in a steamer, steamed at 100 ° C. for 15 minutes, and frozen at minus 18 for long term storage.

&Lt; Example 3 > Waxy rice And Elm powder Production of steamed bread containing

The ingredients necessary for the production of the steamed bread at a total weight of 2 kg were weighed in the following ratios: 10% by weight of barley rice, 5% by weight of elm powder, 48% by weight of wheat flour, 0.3% by weight of margarine, 1.3% by weight of yeast or yeast, 1.5% by weight of powder. %, Salt 0.5%, sugar 7%, and purified water 26.4%.

The next step was to knead and mature the bread using the straight method. Specifically, kneaded the yeast barley rice and the remaining components and the yeast placed in water at 330 ℃ for 1 minute.

Then put the aged bread-like dough in a steamer and steamed at 100 ℃ for 15 minutes. Frozen at minus 18 degrees for long term preservation.

Claims

In bread whose main ingredient is flour,
The bread includes at least one of unmilled form of barley rice and elm powder,
When the non-crushed glutinous rice includes 20 to 30 parts by weight of uncrushed waxy rice with respect to 100 parts by weight of the grain flour,
When the elm powder is included, it comprises 15 to 25 parts by weight of elm powder with respect to 100 parts by weight of the grain powder,
When the non-crushed glutinous rice and elm powder is included, the grain-containing bread, characterized in that it comprises 17 to 23 parts by weight and 7 to 13 parts by weight of the elm powder with respect to 100 parts by weight of the grain flour.

The method of claim 1, wherein the grain flour is a powder of any one or more selected from the group consisting of wheat, rice, barley, soybeans, red beans, oats, corn, millet, blood, buckwheat, barley, sorghum and crude Grain containing bread.

20 to 30 parts by weight of non-crushed waxy barley rice, or 100 to 25 parts by weight of wheat flour, 15 to 25 parts by weight of elm powder, or 100 parts by weight of wheat flour, 17 To 23 parts by weight and 7 to 13 parts by weight of elm powder, kneading a mixture of ingredients including margarine, fresh yeast or yeast, baking powder, salt, sugar and water;
Molding the kneaded raw material into a bread shape and aging for 25 to 35 minutes at a temperature of 40 to 50 ° C .; And
Putting the aged material and steaming for 12 to 18 minutes at 100 to 120 ℃, manufacturing method of a grain-containing bread.

4. The method of claim 3, wherein the uncrushed glutinous barley comprises: soaking the glutinous barley rice in water at a volume of 2-3 times the volume of the barley rice and called for 30 to 70 minutes at a temperature of 15 to 20 ° C; And
The method of producing a grain-containing bread further comprises the step of steaming the soaked barley rice at 100 to 120 ℃ for 25 to 35 minutes.

The method of claim 3, comprising the step of freezing after steaming to minus 15 to 20 ℃.