KR20150018949A - Bread and Rice cake containing jujube and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional bread and a rice cake using the jujube, and a method for preparing the same. The functional bread using the jujube according to the present invention comprises 12 to 23% by weight of jujube flour, 4 to 6% by weight of skim milk powder, 5 to 10% by weight of margarine, 6 to 9% by weight of sugar, 4 to 6% by weight of eggs, 1 to 2% by weight of salt and 55 to 60% by weight of water.
According to the present invention, it is possible to easily ingest the nutritional components of the jujits useful in the human body, to avoid the hassle of having to cook directly at the time of ingestion, to be able to substitute for the meals and to provide a healthy dietary life, You can feel unique flavor and taste.

Description

TECHNICAL FIELD The present invention relates to breads and rice cakes containing jujube,

The present invention relates to a functional food using jujube and a method for producing the same, more specifically, to provide a jujube useful for human body, thereby eliminating the body toxin and improving the constitution, And a method for producing the bread.

As the level of living has improved recently, consumers' preferences for foods have become more diverse and advanced, and they tend to prefer processed foods that are easy to cook and have a high preference for taste.

Among them, breads and rice cakes have been transformed into westernization of eating habits and convenient eating habits, and as a substitute substitute for rice, consumption has greatly increased. Recently, bread, rice cakes and the like have been studied in the direction of containing various functional materials which can improve the usability out of the conventional manufacturing method using flour or rice flour.

On the other hand, jujube has been widely used for herbal medicines as a valuable fruit that has not fallen into ceremonial occasions since ancient times. It has been used as a digestive, emollient, and tonic medicine in herbal medicine. It has been known to dry ripe jujube in the private sector, and it is known that when it eats for a long time, it eats heat and dilutes the stool to eliminate constipation and stop coughing. It is an excellent food for protecting the health of modern people suffering from environmental hormones, instant food, preservatives, and restoring the beauty of our nation.

Despite the excellent efficacy of jujube, there is no functional food that can be consumed as a substitute for juveniles of all ages, maintaining the natural sweetness and pharmacological properties of jujube itself.

Accordingly, the present invention provides a functional bread, a rice cake, and a method for manufacturing the same, in which the jujube can be easily ingested as a food, and jujitsu can be consumed as a substitute for stock for all ages.

The present invention relates to a functional food using jujubes and a method for producing the same. The present invention relates to a functional food using a jujube, comprising 12 to 23% by weight of jujube flour, 4-6% by weight of skim milk powder, 3-8% by weight of baking bowls, 5-10% 6 to 9% by weight of sugar, 4 to 6% by weight of eggs, 1 to 2% by weight of salt, and 55 to 60% by weight of water.

The present invention also provides a method for producing a starch powder comprising 18 to 25 wt% of jujube powder, 10 to 20 wt% of glutinous rice powder, 7 to 15 wt% of starch powder, 5 to 8 wt% of dextrin, 8 to 12 wt% The present invention provides functional rice cakes using jujubes comprising 0.5 to 1 wt% of an emulsification stabilizer, 6 to 10 wt% of water, 4 to 9 wt% of butter, and 0.5 to 0.8 wt% of salt.

(B) 12 to 23% by weight of the jujube flour obtained in the above powder step, 4 to 6% by weight of skim milk powder, (b) baking bowls Kneading step of mixing and kneading 8 to 8% by weight, margarine 5 to 10% by weight, sugar 6 to 9% by weight, egg 4 to 6% by weight, salt 1 to 2% by weight and water 55 to 60% ) A primary fermentation step in which the dough is fermented in a fermenter set at a temperature of 25 to 28 ° C and a relative humidity of 70 to 80% for 50 to 60 minutes; and a step of dividing the primary fermented dough into predetermined weights, Min for a period of 50 to 60 minutes in a fermenter set at a temperature of 35 to 39 DEG C and a relative humidity of 80 to 90%; (e) a second fermentation step in which the second fermented dough Baking step for 20 to 40 minutes in an oven set at 160 to 200 DEG C, and (f) a cooling step for cooling the baked bread at room temperature for 100 to 150 minutes. It provides a method for producing functional bread with dates of.

(B) 18 to 25% by weight of the jujube flour obtained in the above powder step, 10 to 20% by weight of glutinous rice flour, 7 to 10% by weight of glutinous rice flour, 15 to 15 weight% of dextrin, 5 to 8 weight% of dextrin, 8 to 12 weight% of sugar, 10 to 18 weight% of starch syrup, 0.5 to 1 weight% of emulsification stabilizer, 6 to 10 weight% 0.8% by weight of the mixture, followed by steam pressure at 120 DEG C and 1.2 Kg / cm to melt the mixture at a high speed of 2,000 RPM to prepare a rice cake. (C) And a molding step for molding the functional rice cake with the use of a jujube.

According to the present invention, it is possible to easily ingest the nutritional components of the jujits useful in the human body, to avoid the hassle of having to cook directly at the time of ingestion, to be able to substitute for the meals and to provide a healthy dietary life, You can feel unique flavor and taste.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing functional bread using jujubes according to a preferred embodiment of the present invention. FIG.
2 is a flowchart showing a method of manufacturing functional rice cakes using jujubes according to a preferred embodiment of the present invention.

Hereinafter, functional breads and rice cakes using jujubes according to specific embodiments of the present invention and their production methods will be described in more detail. It is to be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

1 is a flowchart illustrating a method of manufacturing a functional bread using a jujube according to a preferred embodiment of the present invention.

As shown in FIG. 1, the functional bread using the jujubes according to the present embodiment includes a jujube powder step 100, a kneading step 200 in which the jujube powder and another composition are mixed and kneaded, A fermentation step (300) and a second fermentation step (400), a baking step (500) for baking the fermented dough, and a cooling step (600) for cooling the baked bread.

In the jujube powder step (100), jujube of good quality is selected, washed with water, and pulverized using a pulverizer.

Then, in the kneading step 200, 12 to 23% by weight of the jujube flour, 4 to 6% by weight of skim milk powder, 3 to 8% by weight of baking bowls, 5 to 10% by weight of margarine, 4 to 6% by weight of eggs, 1 to 2% by weight of salt and 55 to 60% by weight of water are mixed and kneaded.

Next, in the first fermentation step 300, the dough is fermented in a fermenter set at a temperature of 25 to 28 ° C and a relative humidity of 70 to 80% for 50 to 60 minutes, a second fermentation step (400) The resulting dough is divided into a predetermined weight, and is dumped at room temperature for 20 minutes. The dough is then shaped into a predetermined shape and then fermented in a fermenter set at a temperature of 35 to 39 DEG C and a relative humidity of 80 to 90% for 50 to 60 minutes.

Then, in the baking step 500, the secondary fermented dough is baked in an oven set at 160 to 200 ° C for 20 to 40 minutes, and then the bread baked in the cooling step 600 is cooled at room temperature for 100 to 150 minutes, Functional bread using jujubes according to the invention is produced.

2 is a flowchart illustrating a method of manufacturing functional rice cakes using jujubes according to a preferred embodiment of the present invention.

As shown in FIG. 2, the functional rice cakes using the jujubes according to the present embodiment includes a jujube powder step 700, a dough step 800 in which the jujube powder and other compositions are mixed and kneaded, And a forming step (900).

Since the jujube powder step 700 is the same as the above-mentioned process, detailed description will be omitted.

In the kneading step 800, 18 to 25% by weight of the jujube flour, 10 to 20% by weight of glutinous rice flour, 7 to 15% by weight of glutinous rice starch, 5 to 8% by weight of dextrin, 8 to 12% 10 to 18 wt% of an emulsion stabilizer, 0.5 to 1 wt% of an emulsion stabilizer, 6 to 10 wt% of water, 4 to 9 wt% of butter, and 0.5 to 0.8 wt% of salt were mixed, In the fully melted state, the mixture is kneaded at a high speed of 2,000 RPM.

In the forming step 900, the rice dough is injected into the forming mold of a desired shape. At this time, it is preferable that the mold is maintained at a cooling temperature of -2 [deg.] C. Through the above process, the functional rice cake using the jujube according to the present invention is produced.

In accordance with the present invention, the functional bread and rice cakes using the jujube according to the present invention can keep the native nutrients of the jujube virtually intact during the manufacturing process, thereby detoxifying and neutralizing various kinds of poisons and eliminating body inflammation, It is effective, it can protect the health of modern people suffering from environmental hormones, instant food, preservatives and can restore the beauty of Korean people.

Claims (4)

12 to 23 wt% of jujube powder, 4 to 6 wt% of skim milk powder, 3 to 8 wt% of baking bowls, 5 to 10 wt% of margarine, 6 to 9 wt% of sugar, 4 to 6 wt% of eggs, By weight of water, and 55 to 60% by weight of water. Wherein the starch powder comprises 18 to 25 wt% of glutinous rice powder, 10 to 20 wt% of glutinous rice powder, 7 to 15 wt% of starch powder, 5 to 8 wt% of dextrin, 8 to 12 wt% of sugar, 10 to 18 wt% of starch syrup, By weight of water, 6 to 10% by weight of water, 4 to 9% by weight of butter, and 0.5 to 0.8% by weight of salt. (a) powdery step of washing jujubes and pulverizing them into powder;
(b) 12 to 23% by weight of jujube powder obtained from the powder step, 4 to 6% by weight of skim milk powder, 3 to 8% by weight of baking bowls, 5 to 10% by weight of margarine, 6 to 9% 6 wt%, 1 to 2 wt% of salt, and 55 to 60 wt% of water, and kneading the mixture;
(c) a primary fermentation step in which the dough is fermented in a fermenter set at a temperature of 25 to 28 DEG C and a relative humidity of 70 to 80% for 50 to 60 minutes;
(d) The primary fermented dough is divided into a predetermined weight and allowed to stand at room temperature for 20 minutes. After molding in a predetermined shape, the dough is heated at a temperature of 35 to 39 DEG C and a relative humidity of 80 to 90% A second fermentation step for performing partial fermentation;
(e) baking the second fermented dough in an oven set at 160 to 200 DEG C for 20 to 40 minutes; And
(f) a cooling step of cooling the bread baked in the oven at room temperature for 100 to 150 minutes. (a) powdery step of washing jujubes and pulverizing them into powder;
(b) 18 to 25% by weight of jujube powder obtained in the above powder step, 10 to 20% by weight of glutinous rice powder, 7 to 15% by weight of waxy starch, 5 to 8% by weight of dextrin, 8 to 12% , Steam of 6 to 10 wt%, butter of 4 to 9 wt%, and salt of 0.5 to 0.8 wt% are mixed and then steam pressure of 1.2 Kg / cm is applied at 120 캜 to completely melt A kneading step of kneading at a high speed of 2,000 RPM with stirring; And
(c) a molding step of putting the kneaded product into a molding mold to form a functional rice cake.

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