KR20160127495A

KR20160127495A - Manufacturing method of waxy barley bread added red snow crab component extract

Info

Publication number: KR20160127495A
Application number: KR1020150058974A
Authority: KR
Inventors: 서연주
Original assignee: 서연주
Priority date: 2015-04-27
Filing date: 2015-04-27
Publication date: 2016-11-04

Abstract

The present invention is aims at manufacturing glutinous barley bread using glutinous barley as a main ingredient, increasing preservability of obtained bread products, and providing the glutinous barley bread with a delicate flavor and a soft texture. To achieve the aims, a method of the present invention comprises the following steps: putting glutinous barley as a main ingredient, minor ingredients, and an aged red snow crab extract; mixing all the ingredients 3 times so as to prepare batter; aging the batter through a low temperature aging step; pouring the batter in molds of bakeware and filling the batter with stuffing so as to making a shape and bake; and packaging the baked glutinous barley bread.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a salty bread having a fermented milk,

The present invention relates to a method for preparing a baked bread having added a fermented extract of red mackerel, and in particular, to improve the preservability of the baked bread and, at the same time, It is to provide a palatable bread.

In general, bread is made by mixing flour with eggs, milk, sugar and other ingredients, kneading, molding and baking in an oven. The main ingredient, flour, is almost dependent on imports. There is a disadvantage that it can not supply various nutrients sufficiently.

On the other hand, it has a high content of natural dietary fiber, rich in vitamins, minerals, calcium, etc., and is effective for prevention of diabetes, arteriosclerosis, constipation, and promotes digestion. Is also known.

Examination of prior arts related to bread using a pineapple disclosed in Patent Publication No. 10-2006-0120796 entitled " Pineapple bread using pine nuts and mulberry leaves and its production method "(Patent Document 1) and Patent Publication No. 10-2010-0071125 And a method for producing a pancake bread using the fruit of the early 100th century (Patent Document 2).

When examining the technical contents of the Patent Documents 1 and 2, not only the main ingredient of bread is changed from wheat flour to rice flour, but the functional ingredient is added to satisfy the effect of the rice cake and the effect of the ingredient, It is a bread that has a unique texture of soft and savory flavor.

As a further means, means have been provided for making bread with wheat flour, with the addition of chitosan components to the material in order to improve the preservability while adding the functionality of wheat flour.

That is, Patent Document No. 10-2002-0027426 entitled "Method for enhancing storage stability of bread and confection by surface treatment of chitosan" (Patent Document 3) and Patent Publication No. 10-2007-0050019 "Functional bread containing water- (Patent Document 4) and the like.

In the above Patent Documents 3 and 4, when chitosan is added to the main ingredients of bread, chitosan is deacetylated to obtain chitosan. To the chitosan, an organic acid is added thereto, To obtain a water-soluble chitosan powder, and the water-soluble chitosan powder is mixed with a bread material.

However, in the case of the water-soluble chitosan extracted from the above, the chitosan was deacetylated to obtain chitosan, and the chitosan was treated with an organic acid to add a separate additive in the process of water-solubilization.

On the other hand, the present inventors have filed patent application No. 10-1386985 entitled " Method of manufacturing a fermented extract containing a chitin and chitosan component ", which discloses that the chitosan- And the component extract is aged for a long time to obtain a component-aged extract.

When the above-described aged extract is applied to various fields of food processing, the natural chitosan ingredient may be added to the food to impart additional functionality, but no specific application has been made yet.

Patent Publication No. 10-2006-0120796, entitled " Charbrodie Bread Using Charcoal and Mulberry Leaves & Patent Publication No. 10-2010-0071125 entitled "Method for Producing Charred Bread Using Perennial Fruit & Patent Publication No. 10-2002-0027426 "Method for enhancing storage stability of bread and confection by surface treatment with chitosan" Patent Publication No. 10-2007-0050019 "Process for producing functional bread containing water-soluble chitosan"

The present invention is to provide a pancake bread with pancake as its main ingredient, to improve the preservability of the prepared pancake bread, and to provide a pancake bread with soft texture.

In order to accomplish the above object, the present invention provides a method for producing a dough, comprising the steps of: (a) Pouring the aged dough into the forming mold of the bread machine, filling the dough with the dough, molding and baking the barley bread, and packaging the baked bread.

The present invention relates to a process for preparing a kneaded product by adding a fermented extract of red mackerel together with a raw material to a kneaded product through a 1, 2, or 3 mixing step, aging the kneaded product through a low temperature aging step, By pouring the kneaded water into a molding frame of a bread machine and filling it with a sediment to form a barley bread and baking the baked bread, it is possible to improve the preservability of the prepared bread, I can get bread.

Figure 1: Manufacturing process diagram of the present invention

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The material of the palatable bread to be produced in the present invention is selected from the group consisting of chrysanthemum powder, eggs, milk, sugar, rice flour, fermented mature extract, syrup, edible oil, red mackerel, baking powder, baking soda, SP (emulsifier) Prepare.

The material is mixed using a mixing ball to obtain a kneaded product through a primary, secondary, and tertiary mixing steps of dividing the material into three stages for smooth mixing, a low temperature aging step for aging the kneaded product at a low temperature, , A step of baking the baked bread by baking the aged dough, and a packaging step.

When the total material for producing one pod bread is 100% by weight, the types and mixing ratios of the materials to be mixed in the stepwise manner are as follows.

In the primary mixing step S1, eggs, sugar, salt, syrup, and SP (emulsifier) are added to a mixing ball and mixed for 3 to 4 minutes. In the first mixing step S1, Was added and mixed at a ratio of 24 to 26% by weight of eggs, 10 to 11% by weight of sugar, 1 to 2% by weight of salt, 1 to 2% by weight of starch syrup and 2 to 3% by weight of SP (emulsifier) Get water.

The second mixing step (S2) is a step of mixing the primary mixture with the main raw material, the pulverulent powder, rice flour, baking powder and baking soda, and mixing for about 3 to 4 minutes. In the second mixing step S2) was further added and mixed at a ratio of 24 to 26% by weight of chalky powder, 5 to 6% by weight of rice flour, 1 to 2% by weight of baking powder and 0.2 to 0.5% by weight of baking soda, Get water.

In the third mixing step (S3), the edible oil, milk, and red mulberry extract are further added to the second batter, mixed for 3 to 4 minutes in the mixing ball, and subjected to a third mixing step S3 ) Is further added and mixed at a ratio of 2 to 3% by weight of edible oil, 12 to 13% by weight of milk, and 3 to 5% by weight of red mildew ingredient fermented extract to obtain a third batter.

In the third mixing step (S3), 3 to 4% by weight of red mackerel powder may be added together with the mature extract of red mackerel.

The extract obtained by the present inventor's patent 10-1386985 entitled " Method for preparing a fermented extract containing a chitin and chitosan ingredient ", which is added in the third mixing step, is used.

The extracting method of the above patent will be briefly described. 60 liters of water and 1.8 liters of loess are put into a vessel and left to stand for 3 to 4 days to allow the loess to be settled in the clear water, and 60 liters of clear water is added to 1 kilogram of elvan Is added to the filled container and left for 2 ~ 3 days to obtain a ground water. The chrysanthemum and the chitosan component (8 ~ 10 kg) Fill the container with the extract, seal it, and mature it for 6 months.

In addition, red crabgrass powder is usually washed and dried in a crusher, then crushed to a size of about 160 to 200 mesh.

The mixture mixed evenly through the first, second and third mixing stages is subjected to a maturing step (S4) at a low temperature aging height.

In other words, at a low temperature aging temperature of 1 ~ 5 ℃, kneading water is added, and fermentation is aged for about 24 hours to have a soft texture.

As described above, the aged dough that has been aged at a low-temperature aging height is subjected to a step S5 of forming and baking the palatable bread using a molding frame equipped on the bread machine.

That is, an aging dough mixed with a certain amount of a chrysanthemum powder, a sub ingredient and a red mulberry ingredient aged extract in a molding frame is poured into a mold, and 7 to 8% by weight Baked at 160 to 170 ° C for about 1 minute, and the baked baklava bread is separated from the baking mold. Thus, the baking process of baklava baking is completed.

The baked salted bread is cooled and then commercialized through a packing step (S6) using an automatic packing machine.

As described above, it is possible to obtain a kneaded product by mixing the chrysanthemum powder and the raw material, and then mature at low temperature. Then, the bread is baked with a bread machine and then packaged and commercialized. In addition, It is possible to obtain a soft-bodied chestnut bread by adding red mackerel powder along with the extract to bake chestnut bread.

In particular, the chitosan component contained in the fermented extract of the fermented red ginseng ingredient added to the ingredients has antimicrobial activity and antioxidant function, so that the preservation property of the baked ginseng baked bread is improved so that it can not easily be deteriorated, The active ingredient of the extract can be naturally consumed.

(S1) - Primary mixing step (S2) - Secondary mixing step
(S3) - tertiary mixing step (S4) - low temperature aging step
(S5) - Baking (S6) - Packaging

Claims

The whole material for making the pork loaf is made to be 100% by weight and the weight of eggs is 24 to 26 wt%, sugar 10 to 11 wt%, salt 1 to 2 wt%, starch syrup 1 to 2 wt%, SP (emulsifier) (1) mixing the mixture in a mixing ball for 3 to 4 minutes to obtain a first kneaded product, (2) mixing the first kneaded product with 24 to 26% by weight of the powdery rice powder, 5 to 6% by weight of rice flour, A second mixing step (S2) in which the mixture is added at a ratio of 1 to 2 wt% of powder and 0.2 to 0.5 wt% of baking soda and mixed for 3 to 4 minutes to obtain a second batter, and a second mixing step (S2) (3) mixing 3 to 4 minutes by weight of milk and 12 to 13% by weight of milk to obtain a third batter, (3) subjecting the third batter to fermentation at low temperature for 24 hours, (S5) of pouring the aged batter aged at a low temperature into a forming mold of a bread machine and baking the palatable bread by adding 7 to 8% by weight of sweet potato bottom to the baked bread, cooling the baked bread, (S6) In the preparation of barley bread, 60 ℓ of water and 1.8 ℓ of loess were added to the container, and the mixture was aged for 3 to 4 days. The loess was precipitated on the floor 10 liters of red sea bream and 8-10 kg of red sea bream were placed in a pressure cooker and allowed to stand for 20-24 hours in a pressure cooker. To this, 60 liters of water was put into a container filled with 1 kg of elvan, The chitosan component-containing extract of the crab shell was filled into the container, and then the container was sealed and aged for 6 months to prepare a fermented extract of the fermented red ginseng ingredient. The fermented extract of the fermented ginseng ingredient was added in an amount of 3 to 5 wt% S3 to produce a third batter, and the third batter is manufactured in a low-temperature aging step S4, a baking step S5, and a packaging step S6. Featuring The method of manufacturing an chalboribbang red crab extract ingredients added.

[3] The method according to claim 1, wherein in the third mixing step (S3), 3 to 4% by weight of red mackerel powder is added additionally with the mature extract of red mackerel ingredient, .