KR20120132846A

KR20120132846A - Method for producing functionality wheat flour dough

Info

Publication number: KR20120132846A
Application number: KR1020110051211A
Authority: KR
Inventors: 최충임
Original assignee: 최충임
Priority date: 2011-05-30
Filing date: 2011-05-30
Publication date: 2012-12-10

Abstract

The present invention relates to a functional flour dough manufacturing method, comprising the steps of kneading a mixture of lactic acid bacteria or lactic acid bacteria fermentation broth, salt and water to flour; Low temperature aging of the dough; It characterized in that it comprises the step of packing the dough in the form required for each type of food dough.
Digestion is promoted by the efficacy of lactic acid bacteria when the user ingests food cooked with the flour dough prepared by the functional flour manufacturing method according to the present invention compared to the case of eating food prepared by the general flour dough containing no lactic acid bacteria It is possible to prevent a sudden rise in blood sugar. Accordingly, people with gastrointestinal disorders or bowel disease, or those who complain of indigestion when eating wheat flour or diabetic patients can also be ingested casually.

Description

Functional flour dough manufacturing method {METHOD FOR PRODUCING FUNCTIONALITY WHEAT FLOUR DOUGH}

The present invention relates to a method for producing a dough, and more particularly to a method for producing a functional dough for gastrointestinal disorders or diabetes patients.

Flour is the flour of the endosperm of wheat. Flour is used in various forms in various kinds of foods such as noodles, breads and pizzas.

However, the gluten contained in the wheat flour is not absorbed well in the stomach or intestine there is a problem that is difficult to digest after ingesting flour food. As a result, people with gastrointestinal or bowel disease or infants and the elderly may be reluctant to eat flour.

In addition, flour is a factor that raises blood sugar because it is converted into sugar when absorbed by the human body. As a result, people with diabetes avoid eating flour.

An object of the present invention is to solve the above problems, to provide a functional dough dough production method that can promote digestive absorption and suppress blood sugar rise so that even gastrointestinal disease or diabetes patients can be ingested.

The above objects and various advantages of the present invention will become more apparent from the preferred embodiments of the present invention by those skilled in the art.

The object of the present invention can be achieved by a method for producing functional dough.

Functional flour dough production method according to the present invention, the step of mixing the lactic acid bacteria or lactic acid bacteria fermentation broth, salt and water in the flour and kneading; Low temperature aging of the dough; It characterized in that it comprises the step of packing the dough in the form required for each type of food dough.

According to one embodiment, the dough may be produced by mixing the lactic acid bacteria or lactic acid bacteria fermentation broth 1 to 5% by weight, saline 1 to 2% by weight and 25 to 40% of water to the weight of the flour.

According to one embodiment, during the manufacture of the dough, any one or more extracts of grape, bitter bark, yacon, coltsfoot, turmeric to promote digestion, or mixed with baekchul, roundle, ginseng, small fennel, ginger, licorice, Eochocho You can mix the above decoctions of herbal medicine water.

According to one embodiment, during the preparation of the dough, the extract of any one or more of the leaves and berries of the ziddonia, yeast, vine tea, banaba and yulmu, which lowers the blood sugar, are mixed, or hwahwabun, jihwang, Schisandra chinensis, baejaja, cheonsu keun, golden Herbal decoction of any one or more of sulfur and yellow white may be mixed.

Digestion is promoted by the efficacy of lactic acid bacteria when the user ingests food cooked with the flour dough prepared by the functional flour manufacturing method according to the present invention compared to the case of eating food prepared by the general flour dough containing no lactic acid bacteria It is possible to prevent a sudden rise in blood sugar. Accordingly, people with gastrointestinal disorders or bowel disease, or those who complain of indigestion when eating wheat flour or diabetic patients can also be ingested casually.

On the other hand, when kneading a mixture of lactic acid bacteria or lactic acid bacteria fermentation at the time of kneading as in the present invention, the viscosity, elasticity, extensibility and protein content and quality of the flour will change. As the physical properties change, the viscosity of the dough is increased, and when the user eats, the chewyness is increased, thereby increasing the texture.

The embodiments of the present invention may be modified into various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. This embodiment is provided to more completely explain the present invention to those skilled in the art. Detailed descriptions of well-known functions and constructions which may be unnecessarily obscured by the gist of the present invention are omitted.

Flour contains protein-containing glutenine and gliadin, carbohydrate starch and sugar, and various enzymes. Of these, glutenin and gliadin, protein components, combine with water to form gluten.

Wheat flour can be divided into strong component, gravity component and powerful component according to the protein content. Strong ingredients are the highest protein content (11.5 ~ 13.5%) and baking flour, and strong ingredients are the lowest protein content (7.5 ~ 8.5%) used to make soft dough and are generally used for cake or confectionery. . Gravity powder is suitable for pastry and French breads, with a flour content between the strength and the force.

The flour used in the present invention includes all of the strong powder, gravity powder, and powerful powder.

Lactobacillus is a generic term for bacteria that ferment sugars to produce large amounts of lactic acid and do not break down proteins due to rot. Lactobacillus can be classified into five strains: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacteria depending on the type of bacteria, fermentation type, and aerobic development.

These lactic acid bacteria are known to have antimicrobial effect, colon function improvement, blood vessel cholesterol removal, constipation prevention, anticancer action and acne treatment. Lactobacillus eliminates other harmful bacteria, such as E. coli. In particular, it functions to promote digestion by removing the Helicobacter bacteria causing indigestion.

Increasing colon function is the most representative effect of lactic acid bacteria to clean the intestines. The lactic acid bacteria will move to the intestine without dying and clean the intestines. In addition, lactic acid bacteria help remove high cholesterol, hyperlipidemia and stroke.

And, lactic acid bacteria helps prevent or relieve constipation by preventing stool hardening.

On the other hand, lactic acid bacteria have recently been found in Japan to lower the blood sugar of lactic acid bacteria has attracted attention as a new treatment for diabetes. The lactic acid bacteria have been reported to lower blood sugar levels by 37-39%.

The lactic acid bacteria can be directly absorbed into the human body by taking a lactic acid bacteria fermentation broth fermented lactic acid bacteria such as yogurt.

Functional flour dough production method according to the present invention is to add a lactic acid bacteria or lactic acid bacteria fermentation broth having the above-described function at the time of flour kneading to prepare a functional flour dough that can relatively reduce digestion absorption and blood sugar.

To this end, the dough is produced by mixing the lactic acid bacteria or lactic acid bacteria fermentation broth together with water and salt during the kneading. The mixing ratio of lactic acid bacteria or lactic acid bacteria fermentation broth may be mixed in the range of 1 to 5% by weight of the flour. When the mixing ratio of lactic acid bacteria or lactic acid bacteria fermentation is less than 1%, the effect of promoting digestion or lowering blood sugar is inadequate, and when the mixing ratio is more than 5%, the unique taste and texture of the dough may be inhibited.

The mixing ratio of lactic acid bacteria or lactic acid bacteria fermentation broth may be adjusted according to the type of food in which the dough is used and the amount of other elements added to the dough. That is, when the amount of addition of eggs, sugar, fats, oils, emulsifiers, etc., which interferes with digestion or increases blood sugar in the dough, it is possible to relatively increase the mixing ratio of lactic acid bacteria.

Salt mixed in the dough may be mixed in the range of 1 to 2% by weight of the flour, and in the range of 25 to 40% of water. The mixing ratio of salt and water can be adjusted according to the type of food in which the dough is used. That is, the mixing ratio of salt and water can be adjusted according to whether the food used for the dough is bread or confectionery, noodles such as sujebi or kalguksu.

In addition, the dough may be mixed with various additives, such as eggs, sugar, fats and oils, depending on the type of food.

On the other hand, more preferably, the functional food extract or herbal medicine decoction water may be added in order to further enhance the effect of promoting digestion and lowering blood sugar during dough. First, in order to promote digestion, at least one or more extracts of grapes, nibs, yacons, coltsfoot and turmeric may be mixed when kneading to promote digestion. In addition, it is also possible to mix the water decoction in at least any one or more of the herbal medicine that promotes digestion Baekchul, roundle, ginseng, small fennel, ginger, licorice, eoseongcho. This facilitates the digestion and absorption of the food cooked by the dough and at the same time adds a unique taste and aroma to the dough can improve the texture of the food.

In addition, food or herbal medicines that lower blood sugar may be added when kneading dough. For example, a mixture of extracts of any one or more of Cudrania leaf and fruit, bitter gourd, vine tea, banaba and yulmu, known as foods that lower blood sugar, or one or more of medicinal herbs such as baekchul, dongle, ginseng, small fennel, ginger, licorice, and eochocho You can mix the decoction water. Thereby, the rapid rise of blood sugar by the food cooked by the dough can be prevented.

Here, the above-mentioned food and herbal medicine for promoting digestion and the food and herbal medicine for lowering blood sugar are just examples and other types of food and herbal medicine may be added.

Once the dough is produced, it is aged at low temperature below 15 ° C. Thus, the added lactic acid bacteria or lactic acid bacteria fermentation broth can enhance the efficacy of aging and fermenting the flour dough to promote digestion and lower blood sugar. Here, the low temperature aging time can be adjusted in consideration of the type of food and moisture content of the dough will be used.

When the dough is aged, the dough is processed according to the type of food required. That is, in the case of kalguksu or sujebi, it is processed and packaged in the form of kalguksu or sujebi, respectively, in the case of bread, processed into a shape suitable for bread, and in the case of dumpling skin, it is molded and packaged into various dumpling skin shapes.

The dough prepared for each food is distributed to food manufacturers, restaurants, or homes through distribution to be used for cooking.

When the user ingests the food cooked with the flour dough prepared by the functional flour manufacturing method of the present invention described above, the effect of the lactic acid bacteria as compared to the case of eating the food prepared by the general flour dough containing no lactic acid bacteria Digestion can be promoted and a sudden rise in blood sugar can be prevented. Accordingly, people with gastrointestinal disorders or bowel disease, or those who complain of indigestion when eating wheat flour or diabetic patients can also be ingested casually.

The embodiment of the method for producing a functional dough dough product of the present invention described above is merely illustrative, and those skilled in the art to which the present invention pertains various modifications and other equivalent embodiments therefrom. You can see the point well. Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

Claims

Mixing the flour with lactic acid bacteria or lactic acid bacteria fermentation broth, salt and water, and kneading;
Low temperature aging of the dough;
Functional flour dough manufacturing method comprising the step of packaging the flour dough in the form required for each type of food.

The method of claim 1,
The flour dough is a functional flour dough manufacturing method, characterized in that produced by mixing in the range of lactic acid bacteria or lactic acid bacteria fermentation broth 1-5% weight ratio, salt 1-2% weight ratio and water 25-40% by weight of the flour.

The method according to claim 1 or 2,
When the dough is prepared, any one or more extracts of grapes, bitter gourd, yacon, coltsfoot and turmeric may be mixed to promote digestion, or mixed with any one or more herbal medicine decoctions of Baekchul, Dougle, Gosam, Small Fennel, Ginger, Licorice and Echochocho. Functional flour dough production method characterized in that.

The method according to claim 1 or 2,
Mixing the extract of any one or more of the leaves and berries, lychee, vine tea, banaba and yulmu, which lowers the blood sugar during the manufacture of the dough, or any one of cheonhwabun, jihwang, Schisandra chinensis, Ojaja, Chunsu-geun, golden yellow lotus and yellow white Functional flour dough production method characterized by mixing the above-mentioned herbal medicine decoction.