KR20170024248A - Rice white bread with contains wormwood, and manufacturing method thereof - Google Patents

Rice white bread with contains wormwood, and manufacturing method thereof Download PDF

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KR20170024248A
KR20170024248A KR1020150119270A KR20150119270A KR20170024248A KR 20170024248 A KR20170024248 A KR 20170024248A KR 1020150119270 A KR1020150119270 A KR 1020150119270A KR 20150119270 A KR20150119270 A KR 20150119270A KR 20170024248 A KR20170024248 A KR 20170024248A
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rice
weight
baking
bread
added
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KR1020150119270A
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Korean (ko)
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강기홍
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효성식품 영농조합법인
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products

Abstract

The present invention relates to rice plain bread with wormwood and to a manufacturing method thereof. More specifically, the present invention relates to the rice plain bread with wormwood and the manufacturing method thereof which manufactures plain bread with rice flour for baking which contains grain powder like rice, rice bran, barley, beans, and corn as main ingredients and adds wormwood. So, the present invention has a delicious and light taste of the rice, the rice bran, the barley, the beans, and the corn and, at the same time, has improved taste and functionality by additionally added flavor of the wormwood and active ingredients. Unlike a manufacturing process of an existing wheat bread, the present invention does not need a fermentation step, and separately manufactures dough with lactic acid bacteria which is added in a combination step of ingredients, thereby shortening the fermentation time and enhancing fermentation efficiency to enhance productivity.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to rice breads and rice flour breads,
More particularly, the present invention relates to a rice flour for baking, which comprises cereal powder such as rice, rice bran, rice bran, barley, soybean, and corn as a main ingredient, Is added to rice, rice gruel, barley, soybeans and corn to improve the flavor and functionality by additionally adding fresh and mild flavor and mugwort flavor and effective ingredient. In contrast to the conventional wheat bread manufacturing process, The present invention also relates to a rice bran added with mugwort and a method for producing the same, which is effective for increasing the fermentation efficiency and shortening the fermentation time because the lactic acid bacterium paste is separately prepared and added in the material mixing step.
The protein content of rice is 6 ~ 7%, which is less than wheat but is much better in terms of quality. Most are starchy, and the calories per unit weight are much higher than other grains. Fat is an unsaturated fatty acid such as oleic acid, linoleic acid and palmitic acid, and is mainly distributed in rice bran layer or embryo. 2 ~ 3% for brown rice and 0.5% for white rice. Carbohydrates have the highest specific gravity (78%), most of which are starch. It also contains vitamins B and E, phosphorus, and magnesium. Minerals are rich in phosphorus and low in calcium. When rice is used as a stock, it is known that it can exert an excellent effect on prevention and elimination of various diseases such as adult diseases. Periodic ingestion of rice food will cause nausea in the process of fermentation in the large intestine to suppress the incidence of colorectal cancer and lower the cholesterol It is known to give. The fibrous component in rice is combined with copper, zinc and iron components to prevent the harmful heavy metals from being absorbed by the body. It has a high water retention ability to prevent constipation and insulin secretion to reduce obesity, hypertension and arteriosclerosis. (Rice's Nutrients - Looking at Japonica Rice; Rice, September 17, 2004, Kim Young-sa).
As described above, various nutrients are contained in a large amount. In order to promote the consumption of rice having a high production rate in the domestic market, there has been an increasing research on the processed foods using rice continuously since the 1990s. Especially, when making bread, some of the flour is replaced with rice flour, or 100% rice flour is used to produce bread and confectionery. However, when making bread using 100% rice, the gluten is not formed , And the problem is that the tissue is commercialized due to the non-soft quality such as bread. Therefore, in order to compensate for the above problems, various baking techniques such as adding active gluten and various kinds of gums to complement rice flour protein function in the process of producing rice bran have been actively developed, and rice flour In addition, the development of techniques for producing bread by adding other ingredients with excellent flavor and flavor is underway.
A known technique for improving the quality of bread produced in the process of making bread using rice flour is as follows. Korean Patent Laid-Open No. 10-2012-0066505 relates to a method for producing rice flour bread, wherein natural yeast seeds are added to 100 parts by weight of grain flour consisting of 80 to 90 parts by weight of rice flour and 20 to 10 parts by weight of gluten, A first fermentation step of fermenting the raw material to form a primary fermentation raw material, a step of dividing the primary fermentation raw material into a divided raw material, a step of additionally fermenting the divided raw material to obtain a secondary fermented raw material And the second fermentation raw material is fired to form a rice flour bread, and the raw material is cooled between the mixing step and the primary fermentation step to adjust the temperature inside the raw material to be effective To a temperature lower than the fermentation temperature. Korean Patent No. 10-0803335 relates to a method for producing bread using rice and comprises mixing 40 to 65 parts by weight of a primary mixture of acetic acid starch, xanthan gum, sugar, isolated soybean protein, water and enzyme, Mixing 70 to 100 parts by weight of a secondary mixture of yeast, water, salt, yeast and butter and 100 parts by weight of rice flour into a mixture made by mixing the primary mixture, 2 A step of kneading the mixture to form a kneaded product, a step of kneading the kneaded product, a step of kneading the kneaded product at 20 to 40 ° C for 30 to 90 minutes, Mixing the rice with the rice mixture, mixing the rice with the rice, comprising a second fermentation step of re-mixing the remixed dough at 20 to 40 DEG C for 30 to 90 minutes and a baking step of baking the fermented dough according to the second fermentation step Used bread And a manufacturing method thereof.
A known technique for producing bread by adding other food ingredients in rice bran manufacturing process is as follows. Korean Patent No. 10-1303029 relates to a method for producing bread using rice ginseng extract and ginseng extract. It can increase preference by neutralizing the gentle taste of ginseng extract with green tea powder and natural flavor, and has a rich volume feeling like wheat flour The present invention relates to a method for producing bread using rice powder and ginseng extract which can reduce the content of gluten. Korean Patent No. 10-1383202 relates to a method for producing bread using an oder, wherein the bread of sesame added rice is prepared by mixing oudy powder with rice flour, adding water to the mixture to prepare a dough, And a baking step of baking the fermented dough, which is characterized by being excellent in antioxidant activity and rich in health functional ingredients such as flavonoids.
As described above, the technology for improving the quality of rice bread and the technology for producing bread by adding not only rice flour but also other ingredients having excellent flavor and flavor are being developed. However, due to the characteristics of wheat and other rice flour, Technological developments to increase the productivity in the process are still insufficient. In addition to rice, it is also possible to mix rice grains such as rice gruel, barley, soybean and corn with an appropriate amount of rice to improve taste, , There has not yet been developed a method for producing a mushroom with a pleasant taste and a mushroom flavor and an effective ingredient added thereto to enhance taste and functionality.
Korean Patent Publication No. 10-2012-0066505 (published on Jun.22, 2012) Korean Registered Patent No. 10-0803335 (Registered on Mar. 4, 2008) Korean Registered Patent No. 10-1303029 (Registered on August 20, 2013) Korean Registered Patent No. 10-1383202 (Registered on April 04, 2014)
SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems and provide a necessary technique,
The present invention relates to a method for preparing bread for baking, which comprises preparing cereal powder such as rice bran, barley, soybean and corn as a main ingredient in the process of producing rice bread, preparing bread by adding wormwood to rice, rice gruel, barley, soybean and corn The present invention also provides a method for preparing the same, which comprises adding mugwort flavor and an active ingredient to a mugwort-added rice bread having improved flavor and functionality, and a preparation method thereof.
 In addition, since the mugwort-added rice bran of the present invention does not require an aging step unlike the conventional wheat bread manufacturing process, the lactic acid bacteria dough is separately prepared and added in the material mixing step, thereby shortening the fermentation time and improving the fermentation efficiency The present invention also provides a method for producing the rice bread with mugwort-added rice bran, which has an effect of enhancing the productivity and enhancing the productivity.
In order to achieve the above object, according to one embodiment of the present invention,
The present invention relates to a method for preparing a rice flour for baking, which comprises the steps of: preparing a rice flour for baking composed of rice, rice bran, barley, soybean, corn and gluten; A lactic acid bacterium paste preparation step of mixing the milk, the lactic acid bacteria drink, the sugar, and the rice flour for baking, which is prepared in the step of preparing the rice flour for baking, and then fermenting the lactic acid bacteria dough; The rice flour for baking prepared in the step of preparing the rice flour for baking and the lactic acid bacterium paste produced in the step of producing the lactic acid bacterium dough and the mixture of sugar, butter, bamboo salt, yeast, egg, rice wine, pea exhaust, raisin and kidney bean, And water to prepare a kneaded product; A kneading step of kneading the kneaded material produced in the material mixing step into a predetermined shape; A fermentation step of fermenting the kneaded product molded in the kneading water molding step at a temperature of 30 to 40 DEG C for 40 to 90 minutes in a fermenter maintained at a humidity of 70 to 85%; And baking the kneaded product fermented in the fermentation step for 30 to 40 minutes in an oven maintained at a temperature of 160 to 200 ° C.
In the present invention, rice powder, rice bran, barley, soybean and corn ground in the form of powder are used in the step of preparing the rice flour for baking, wherein 40 to 80% by weight of rice, 5 to 15% by weight of rice bran, 5 to 20% %, 1 to 10% by weight of soybean, 5 to 20% by weight of corn and 5 to 20% by weight of gluten.
In the present invention, the lactic acid bacteria seed dough is mixed in a ratio of 20 to 40% by weight of milk, 15 to 40% by weight of a lactic acid bacterium drink, 0.5 to 10% by weight of sugar, and 30 to 50% by weight of baking rice flour, Lt; RTI ID = 0.0 > 5 C < / RTI > for 18 to 24 hours.
In the present invention, in the material mixing step, 30 to 50% by weight of the rice flour for baking, 10 to 20% by weight of lactic acid bacterium paste, 1 to 7% by weight of sugar, 1 to 10% by weight of butter, 0.1 to 2% 1 to 20% by weight of water, 5 to 25% by weight of water, 0.5 to 5% by weight of yeast, 2 to 12% by weight of eggs, 1 to 7% by weight of rice wine, 5 to 15% by weight of a mixture of peanut, raisins and kidney beans, By weight based on the total weight of the composition.
Another embodiment of the present invention provides a rice bread added with mugwort, which is produced by the above method.
The rice bran added with mugwort according to an embodiment of the present invention is prepared by mixing rice flour for baking and mugwort which are mainly composed of cereal powder such as rice, rice bran, barley, soybean and corn, Flavor and taste of mugwort and an active ingredient are additionally added to enhance flavor and functionality.
Unlike the conventional wheat bread manufacturing process or the rice bread making process that has been developed until now, the rice bran added with the mugwort-added rice bran according to an embodiment of the present invention can omit the aging step, The fermentation time is shortened and the fermentation efficiency is increased, so that the productivity is increased.
FIG. 1 is a flowchart showing a process for producing rice bran added with mugwort according to an embodiment of the present invention.
FIG. 2 is a photograph showing a material mixing step in the manufacturing step of rice bread to which mugwort is added according to an embodiment of the present invention.
FIG. 3 is a photograph showing the kneading step during the manufacturing step of the rice bread to which mugwort is added according to an embodiment of the present invention.
Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.
Throughout the description of the present invention, when a part includes an element, it is understood that the element may include other elements, not the exclusion of any other element unless specifically stated otherwise.
In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, it is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.
The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.
The present invention relates to a rice bran added with mugwort and a method for producing the same, and a method for producing rice bran added with mugwort according to the present invention comprises preparing rice flour for baking composed of rice, rice bran, barley, soybean, corn and gluten Preparing a rice flour for baking; A lactic acid bacterium paste preparation step of mixing the milk, the lactic acid bacteria drink, the sugar, and the rice flour for baking, which is prepared in the step of preparing the rice flour for baking, and then fermenting the lactic acid bacteria dough; The rice flour for baking prepared in the step of preparing the rice flour for baking and the lactic acid bacterium paste produced in the step of producing the lactic acid bacterium dough and the mixture of sugar, butter, bamboo salt, yeast, egg, rice wine, pea exhaust, raisin and kidney bean, And water to prepare a kneaded product; A kneading step of kneading the kneaded material produced in the material mixing step into a predetermined shape; A fermentation step of fermenting the kneaded product molded in the kneading water molding step at a temperature of 30 to 40 DEG C for 40 to 90 minutes in a fermenter maintained at a humidity of 70 to 85%; And a baking step of baking the kneaded product fermented in the fermentation step for 30 to 40 minutes in an oven maintained at a temperature of 160 to 200 ° C.
Hereinafter, a method for producing rice bran bread to which mugwass is added according to an embodiment of the present invention (hereinafter also referred to as " rice bread ") will be described in detail. The rice bran added with mugwort according to one embodiment of the present invention can be understood more clearly by the following manufacturing method.
FIG. 1 is a flowchart showing a process for producing rice bran added with mugwort according to an embodiment of the present invention.
First, the step of manufacturing a rice flour for baking can be performed (S 100 ).
Rice flour for baking composed of rice, rice bran, barley, soybean, corn and gluten can be produced.
According to one embodiment of the present invention, rice flour for baking uses rice pulverized in powder form, rice bran, barley, soybean and corn, and contains 40 to 80% by weight of rice, 5 to 15% by weight of rice bran, 5 to 20% %, 1 to 10% by weight of soybean, 5 to 20% by weight of corn and 5 to 20% by weight of gluten.
Although it is not limited thereto, it is preferable to use the rice, the rice gruel, the barley, the soybean, and the corn after they are completely dried and then pulverized into a powder having a particle size of 100 to 300mesh. When the crushed grains have a particle size of less than 100mesh, the hardness of the bread may be increased and the texture of the crumbs may be felt in the mouth. If the grain size is less than 300mesh Rice, rice gruel, barley, soybeans and corn can not be used because the grain size is too small to be economical because it can be costly and time consuming to crush the grain finely. It is most preferable to use the product after it is completely dried and then pulverized into a powdery form having a particle size of 100 to 300 meshes .
It is preferable that the rice flour for baking is mixed with the rice pulverized in the form of powder in a proportion of 40 to 80% by weight. When the rice flour is mixed at a ratio of less than 40% by weight, the proportion of rice to the total content of the rice flour for baking is too low There is a possibility that it is not meaningful to produce rice bran. When the rice bran is mixed at a ratio exceeding 80% by weight, the content of rice is so high that fermentation takes a long time in the fermentation process, The quality of the cooked rice bread may be deteriorated.
Further, the content of the rice is a value limited according to the result of the following sensory test. When the rice pulverized in the form of powder is blended in a ratio of 40 to 80% by weight, the flavor of the rice is high and the plain taste is well expressed, and the texture of the rice bread is not deteriorated. Based on the result of the sensory test that the degree of preference is excellent, it is most preferable that the rice pulverized for baking is mixed with the pulverized rice in a ratio of 40 to 80% by weight.
It is preferable that the pulverized barley is mixed in a ratio of 5 to 20% by weight to the baking rice flour. If the blending ratio is less than 5% by weight, the proportion of the barley to the total content of the rice flour for baking is too low There is a possibility that the taste and flavor of the barley may not be properly contained. If the blend is mixed at a ratio exceeding 20% by weight, the content of the barley may be too high and the content of the rice may be relatively low. There is a fear that the taste of the bread, the flavor, and the taste of the consumer for the texture may be reduced.
In addition, the content of the barley is a value limited by the result of the following sensory test. When 5 to 20% by weight of pulverized barley is blended in the form of powder in the form of powdered rice flour for baking, the salty taste of barley is well expressed in the rice bread and the texture of the rice bread is excellent. Therefore, It is most preferable that the pulverized barley is mixed in a proportion of 5 to 20 wt% in the baking rice flour based on the result of the sensory test that the degree of preference is excellent.
It is preferable that the rice flour for baking is mixed with rice flour in the form of powder in an amount of 5 to 15 wt%, soybean is 1 to 10 wt%, and corn is mixed in the ratio of 5 to 20 wt% To improve nutrition and flavor. By adding each of the cereals defined by the above-mentioned contents, a rice bread having excellent flavor and flavor can be produced.
Gluten is a material added to improve the texture of bread during the production of breads, where grains such as rice are added in large quantities. In general wheat used in bread making process, whey protein glialane and glutenin absorb water, gluten is formed to form a network structure of dough, and starch granule is formed on gluten film surface including gas generated during fermentation (1983): 280-283). On the other hand, in the case of producing breads using rice, rice (rice) There is no fermentation characteristic which is an important characteristic of the quality of baking due to the absence of gliadin which forms the gluten in the protein, and the starch structure which has been gained is lowered in viscoelasticity after cooling and easily aged, . Therefore, the rice flour for baking used in the present invention does not include wheat at all and contains a large amount of rice flour. Since it is manufactured to include grains such as rice bran, barley, soybean and corn, it is necessary to improve the texture by mixing an appropriate amount of gluten .
Flour contains a mixture of several proteins, as well as sugars and fats. When a small amount of water is added to flour to knead it to make a lump, if it is waxed in a large amount of water, starch is suspended in water to be removed, and gluten is left as a sticky mass. When gluten is mixed with 50-70% ethyl alcohol, there is a melting component and a non-melting component. The former is called gliadin and the latter is called glutenin. The amount of gluten depends on the type of flour. The stickiness of gluten has the power to hold the gas, and that is why the bread is swollen. In addition, because the flour absorbs water equally compared to other flour, and the surface stretches well, it is because gluten exists, and it is the basic ingredient for processing the flour. Protein plays the most important role in wheat flour, while wheat protein main constituents are gliadin and glutenin, which are collectively referred to as gluten. Whereas glutenin imparts firmness to gluten, gliadin imparts stickiness and softness. Therefore, gluten content and glutenin: gliadin content in wheat flour have a great influence on the properties of flour products. Gluten in wheat flour is combined with water to form starch particles in wheat flour to form a gluten film with net-like structure. This membrane prevents the outflow of carbon dioxide gas and water vapor produced by fermentation of the yeast, and at the same time, imparts plasticity to the dough. Wheat flour is the strongest component of the content of gluten according to its content, the least of it is the flourishes, and the middle part is the gravitational component. Gluten is strong and does not dissolve in water, so it rinses in water flowing through the flour, causing gluten to flow away, starch and other water soluble ingredients. The gluten thus obtained is referred to as wet gluten, which contains 35% or more of a high-strength powder and 19-25% of a high-strength powder (Food Science and Technology Database, Apr. 10, 2008, Kwang Il Cultural History).
Although not limited thereto, gluten added in the process of preparing rice flour for baking is easily available in the market, and the gluten can be selectively used, and it is preferable to use a processed product manufactured in a fine powder form. This is to facilitate mixing with pulverized rice, rice gruel, barley, soybean and corn in the form of powder during the production of baking rice flour, in order to increase the production efficiency in the manufacturing process.
It is preferable that gluten is mixed in the ratio of 5 to 20% by weight to the rice flour for baking. When the rice flour is blended at a ratio of less than 5% by weight, the proportion of gluten is lower than the total content of the rice flour for baking, The rice bread may not exhibit a chewy texture, which may deteriorate the quality of the rice bread, thereby reducing the taste of the food and the taste of the consumer. Also, when the gluten is mixed at a ratio exceeding 20% by weight, the content of pulverized rice, rice bran, barley, soybean, and corn crushed in the form of flour contained in the rice flour for baking may be lowered, There is a fear that the taste of the taste is reduced and the preference of the consumer for the taste and the flavor is reduced.
The content of the gluten is a value limited by the results of the following sensory test. When the blending ratio of the gluten to the rice flour for baking is 5 to 20% by mass, it is possible to prepare the rice bread having the texture of the grain and the soft taste of the rice as well as the rice bread having the corrugated texture, Based on the result of the sensory test that the consumer has a favorable taste, it is most preferable that the baking rice flour is mixed with the gluten at a ratio of 5 to 20% by weight.
Next, the lactic acid bacteria seed dough preparation step may be performed (S 200 ).
Lactic acid bacteria dough can be prepared by mixing milk, lactic acid bacteria drink, sugar, and the rice flour for baking prepared in the step of preparing the baking rice flour, followed by fermentation.
This is because when the lactic acid bacteria dough is separately prepared and added in the material mixing step, the fermentation time is shortened and the fermentation efficiency is enhanced. Therefore, lactic acid bacteria dough is separately prepared to improve the productivity of the rice bran.
According to one embodiment of the present invention, the lactic acid quartz dough is mixed at a ratio of 20 to 40% by weight of milk, 15 to 40% by weight of a lactic acid bacterium drink, 0.5 to 10% by weight of sugar and 30 to 50% by weight of baking rice flour, And fermented at a temperature of 5 ° C for 18 to 24 hours.
In the process of producing the lactic acid bacterium paste, it is preferable to mix the milk at a ratio of 20 to 40% by weight. When the milk is mixed at a ratio of less than 20% by weight, the content of the milk is small, And when the milk is mixed in a proportion of more than 40% by weight, the mixing ratio of the lactic acid bacteria is relatively low, so that the lactic acid bacteria do not propagate properly and even if the lactic acid bacteria dough is added in the material mixing step, There is a fear that the fermentation will not be performed.
In addition, it is preferable that the lactic acid bacteria beverage is mixed at a ratio of 15 to 40% by weight in the process of producing lactic acid bacteria seed dough. When the lactic acid bacteria beverage is mixed at a ratio of less than 20% by weight, As a result, even if the lactic acid bacterium paste is added in the material mixing step, the batter may not be properly fermented. Sugar is preferably mixed in a proportion of 0.5 to 10% by weight, which is a limit value in order to provide a proper sugar and to contain an excessive amount of sugar, so that the rice bread itself does not contain excessive sweetness.
In addition, the present invention is characterized in that the rice flour for baking is prepared by adding the rice flour for baking, which is produced in the step of manufacturing the rice flour for baking after the end of the lactic acid bacteria of the present invention, in order to maximize the taste and flavor of the cereal, And the cereals themselves are used as a raw material to help the rice breads to be finally produced so as to maximize the effectiveness of the cereals. It is preferable that the baking rice flour is added in a proportion of 30 to 50% by weight in the course of the lactic acid bacterium kneading. If it is added in a proportion of less than 30% by weight, the lactic acid bacterium paste If it is added in a proportion of more than 50% by weight, the content of milk and lactic acid bacteria beverage may be relatively low, and the efficiency of lactic acid bacterial growth may be lowered.
The lactic acid zucchini batter is mixed at a ratio of 20 to 40% by weight of milk, 15 to 40% by weight of lactic acid bacteria drink, 0.5 to 10% by weight of sugar and 30 to 50% by weight of baking rice flour, If fermentation is carried out at a temperature of less than 3 캜 for less than 18 hours, lactic acid bacteria may not be properly matured, resulting in the production of lactic acid bacteria dough having a reduced quality, When fermentation is carried out at a temperature for more than 24 hours, the efficiency of lactic acid bacterial growth does not increase after the maximum value, but goes through an unnecessary fermentation time, thereby decreasing economy and productivity.
Therefore, in the lactic acid bacterium kneading step, the mixture is mixed at a ratio of 20 to 40% by weight of milk, 15 to 40% by weight of lactobacillus beverage, 0.5 to 10% by weight of sugar and 30 to 50% by weight of baking rice flour, It is most preferable to ferment lactic acid bacteria seed dough for 18 to 24 hours.
Next, a material mixing step may be performed (S 300 ).
The rice flour for baking prepared in the step of preparing the rice flour for baking and the lactic acid bacterium paste produced in the step of producing the lactic acid bacterium dough and the mixture of sugar, butter, bamboo salt, yeast, egg, rice wine, pea exhaust, raisin and kidney bean, And water to prepare a kneaded product.
FIG. 2 is a photograph showing a material mixing step in the manufacturing step of rice bread to which mugwort is added according to an embodiment of the present invention.
In the material mixing step, when an appropriate amount of rice flour for baking, lactic acid bacterium paste, sugar, butter, bamboo salt, yeast, egg, rice wine, mugwort and water is added and mixed, and about 85% , A mixture of peanut butter, raisins and kidney beans is added and mixed again to prepare a batter.
According to one embodiment of the present invention, in the material mixing step, 30 to 50 wt% of baking rice flour, 10 to 20 wt% of lactic acid bacterium paste, 1 to 7 wt% of sugar, 1 to 10 wt% of butter, 1 to 20% by weight of wormwood, 0.5 to 5% by weight of yeast, 2 to 12% by weight of eggs, 1 to 7% by weight of rice wine, 5 to 15% by weight of a mixture of peanut, raisins and kidney beans, And 25% by weight of the mixture.
In the material mixing step, it is preferable that the rice flour for baking be mixed in an amount of 30 to 50 wt%. When the rice flour for baking is mixed at less than 30 wt%, the proportion of the rice flour for baking is too low to be self- There is a fear that the taste and flavor may not be felt properly, and thus the quality of the rice bread finally produced may be deteriorated. In addition, when the baking rice flour is mixed at a ratio exceeding 50% by weight, the proportion of the other mixed materials is relatively lowered, so that the taste and flavor can be reduced, and there is a possibility that the consumer's preference and preference are lowered.
The content of the rice flour for baking is a value limited according to the result of the following sensory test. When the kneaded product prepared in the material mixing step is mixed at a ratio of 30 to 50% by weight of the breading rice flour, the delicate taste of the rice flour for baking is well expressed in the rice bread and the texture of the rice bread is excellent. It is most preferable that the kneaded product produced in the material mixing step is mixed with the baking rice flour at a ratio of 30 to 50 wt%.
In the material mixing step, it is preferable that the lactic acid bacterium paste is mixed at 10 to 20 wt%. When the lactic acid bacterium paste is mixed at less than 10 wt%, the content of the lactic acid bacterium paste added is too low, There is a fear that the texture and flavor of the rice bread may be lowered. When the lactic acid bacteria dough is mixed at a ratio exceeding 20% by weight, the proportion of other mixed materials becomes relatively low, The preference and preference of the consumer may be lowered.
The content ratio of the lactic acid bacteria seed dough is a value determined according to the results of the following sensory evaluation. When the dough produced in the material mixing step is mixed with the lactic acid bacterium dough in a ratio of 10 to 20 wt%, the fermentation efficiency is excellent, and the texture and flavor of the rice bread produced after the fermentation step is excellent, It is most preferable that the kneaded product produced in the material mixing step is mixed with the baking rice flour at a ratio of 10 to 20% by weight based on the result of the sensory test that the consumer has a favorable taste for the texture.
In the material mixing step, it is preferable that the sugar be mixed in an amount of 1 to 7% by weight. When the amount of the sugar is less than 1% by weight, the sweetness may be insufficient, %, The sweetness contained in the rice bread itself becomes too strong, which may reduce the preference of health-conscious consumers.
In the material mixing step, the butter is preferably mixed in a ratio of 1 to 10% by weight, and it is preferable that the bamboo salt is mixed in a ratio of 0.1 to 2% by weight because the taste of the material contained in the rice bread is well- It is a limited figure to make it good.
In the material mixing step, it is preferable that the eggs are mixed in an amount of 30 to 50% by weight. The eggs should be separated into whites and yolks, whipped to foam, whitish bubbles should be kept cool, It is preferable to store it in a state before use.
In the material mixing step, the yeast is preferably mixed at a ratio of 0.5 to 5% by weight, and the rice wine is preferably mixed at a ratio of 1 to 7% by weight. In this case, the fermentation efficiency is increased, And mugwort flavor.
In the material mixing step, it is preferable to mix the pea exhaust and the mixture of raisins and kidney beans at a ratio of 5 to 15% by weight. When the filler is mixed at a ratio of less than 5% by weight, the filler is too small, When the filling material is added in a proportion exceeding 15% by weight, the filling material is excessively chewed at the time of ingesting the finally prepared rice bread, the texture is deteriorated, and the taste of the filling material is too strong So that the problem of the complicated inheritance of the rice bread and the unpleasant taste may be deteriorated.
The filler mixed with the pea discharge, the raisins and the kidney beans may be mixed at a ratio of 25 to 40% by weight of the pea discharge, 25 to 40% by weight of raisins and 25 to 40% by weight of kidney beans. This is to improve the flavor of the finally produced rice bread by mixing the peanut, raisins and kidney beans at a suitable ratio and adding to the rice bread.
Wormwood, which is an alkaline food rich in minerals, is said to be special for women's health by warming the body and is known to be effective against women's diseases. On the basis of 100g of mugwort, 2.20mg of niacin, 10.00mg of sodium, 5.00g of sugar, 0.50g of saccharide, 2246.00g of beta carotene, RE, Vitamin B1 0.07 mg, Vitamin B2 0.14 mg, Vitamin B6 0.24 mg, Vitamin C 22.00 mg, Vitamin E 1.60 mg, Dietary fiber 8.50 g, Zinc 0.44 mg, Folic acid 148.80 g, Phosphorus 96.00 mg, ㎎, potassium 765.00 mg, calcium 119.00 mg, and ash 2.20 g, etc., are well known as health foods because they contain a large amount of nutrients.
In the present invention, rice bran added with mugwort is added by adding mugwort which is excellent in nutritional content and excellent in flavor and taste as described above, and the mugwort added in the material mixing step is a frozen mugwort piece, Can be used as the powdered mugwort powder prepared by drying and then pulverizing the wormwood or mugwort.
In the material mixing step, it is preferable that the mugwort is mixed in a proportion of 1 to 20 wt%. When the mixing ratio is less than 1 wt%, the amount of mugwort added is too small and the mugwort flavor and flavor are properly contained in the rice bread And when mixed at a ratio exceeding 20% by weight, the flavor and flavor of mugwort is excessively emphasized, which may reduce the consumer's preference and preference, which is not preferable.
In addition, the content of the mugwort is limited according to the result of the following sensory test. When the mugwort is mixed at a ratio of 1 to 20% by weight in the kneaded water produced in the material mixing step, the flavor and flavor of mugwort are additionally added without losing the sweet taste and flavor of rice bread. Based on the result of the sensory test that the taste of the rice bread is superior to the taste of the consumer, the mugwort is mixed with the mugwort at a ratio of 1 to 20% by weight .
When the water is mixed at a ratio of less than 5% by weight, the viscosity of the kneaded product is too high. Thus, the kneaded product is subjected to a molding step and a fermentation step to produce a rice bran There is a concern that the texture may not be corrugated and it may feel stiff, so that the preference of the consumers for the texture may be reduced. Also, when the water is mixed at a ratio exceeding 25% by weight, the kneaded product may become too thin and the product may not be formed into a certain shape during the molding step of the kneaded product. In this case, There is a concern.
Therefore, in the material mixing step, 30 to 50 wt% of baking rice flour, 10 to 20 wt% of lactic acid bacteria dough, 1 to 7 wt% of sugar, 1 to 10 wt% of butter, 0.1 to 2 wt% of bamboo salt, 0.5 to 5 wt% of yeast 1 to 20% by weight of egg, 2 to 12% by weight of rice, 1 to 7% by weight of rice wine, 5 to 15% by weight of a mixture of pea waste and raisins and kidney beans, 5 to 25% It is most preferable to prepare the kneaded product. The kneaded product has an appropriate temperature of about 26 DEG C, and the kneaded product produced at an appropriate temperature has an advantage that the fermentation efficiency is improved at a later fermentation stage, and the flavor and flavor inherent to each ingredient are harmonious It has the advantage of producing rice bread with excellent taste and flavor.
Next, the kneading step may be performed (S 400 ).
The kneaded product produced in the material mixing step may be shaped into a certain shape.
FIG. 3 is a photograph showing the kneading step during the manufacturing step of the rice bread to which mugwort is added according to an embodiment of the present invention.
It is preferable to set the divided weight of the kneaded product produced according to an embodiment of the present invention by about 10% higher than that of the kneaded product produced by using flour when dividing the kneaded product, It is about 10% less efficient than wheat bread, and it is most preferable to use the kneaded product of the present invention with a weight of about 10% higher than all kneaded water.
Divide the dough into pieces of about 220 g each, then push out each of the divided dough pieces into a long ellipse with a pusher to remove the gas. At this time, it is preferable to stretch the kneaded product so that the thickness of the kneaded product becomes constant. Then fold one-third about one-third, fold about half of the other half, and fold three-fold. 3-ply Fold the kneaded material firmly from one side and round it to a bar-like shape and seal the last joint. Each rounded piece of dough is stored at room temperature for about 5 minutes, then put on a greased bread pan with the seams on the bottom and put the pieces into a single bread pan with a gap left to right. Lightly press the piece of batter in the bread crumb to make the underside flat out.
Next, a fermentation step can be performed (S 500 ).
The kneaded product formed in the kneading step may be fermented in a fermenter maintained at a temperature of 30 to 40 DEG C and maintained at a humidity of 70 to 85% for 40 to 90 minutes.
It is preferred that the fermentation is carried out in a fermentation apparatus maintained at a temperature of 30 to 40 DEG C while maintaining a temperature of 70 to 85% while a piece of batter is placed in a bread pan. When the fermentation is performed at a temperature lower than 30 DEG C The fermentation time is prolonged and productivity may be deteriorated. When fermentation is carried out at a temperature exceeding 40 ° C., fermentation can be performed in a short time, but fermentation takes place at a high temperature. Thus, a unique flavor and flavor There is a risk of being reduced. In addition, when fermentation is carried out in a fermentation apparatus maintained at a humidity of less than 70% without fermentation in a fermentation apparatus maintained at a humidity of 70 to 85%, the moisture contained in the kneaded product becomes insufficient, If the fermentation is carried out in a fermenter maintained at a humidity of more than 85%, a large amount of water may be contained in the batter during the fermentation process to reduce taste and flavor And there is a fear that the kneaded product may be denatured and altered during the fermentation process.
In addition, it is preferable to ferment in the fermentation apparatus for 40 to 90 minutes. When the fermentation is performed for less than 40 minutes, the fermentation is not properly performed, and the consumer's preference for the texture, taste and flavor of the finally prepared rice bread If the fermentation is carried out for more than 90 minutes, the fermentation time may be prolonged and the productivity may be lowered, and the fermentation may be prolonged for a long period of time, so that the inherent flavor and flavor of each material may be lost.
Therefore, in the fermentation step, it is most preferable that the kneaded product formed in the kneading step is kept at a temperature of 30 to 40 DEG C and fermented for 40 to 90 minutes in a fermenter maintained at a humidity of 70 to 85%.
Next, a baking step may be performed ( S600 ).
The fermented kneaded product can be baked in an oven maintained at a temperature of 160 to 200 DEG C for 30 to 40 minutes to produce rice bran added with mugwort.
The rice bran is prepared by baking the kneaded product fermented in the fermentation step in an oven maintained at a temperature of about 160 ° C at the upper portion and at a temperature of about 200 ° C at the lower portion for about 35 minutes.
Hereinafter, the rice bread produced according to the embodiment of the present invention and the rice bread of the comparative example different from the one embodiment of the present invention were manufactured, and then the sensory evaluation was performed on the rice bread of the examples and the comparative examples. The rice bread according to one embodiment of the present invention can be more clearly understood by the sensory test described below.
According to one embodiment of the present invention, rice bran added with mugwort was prepared according to the methods of Examples 1 to 5, and the bread was prepared according to one embodiment of the present invention. The rice breads of Comparative Examples 1 to 4 were prepared by adding the ingredients different from the conditions defined in the invention.
The rice bran added with mugwort of Examples 1 to 5 and the rice breads of Comparative Examples 1 to 4 were prepared by the following method, and the rice bran added with mugwort of Examples 1 to 5 and Comparative Example The amount of the material added in the material mixing step during the process of preparing the rice bread of Examples 1 to 4 is shown in Table 1 below.
[Manufacturing method]
1. Preparation of rice flour for baking : rice, rice gruel, barley, soybean and corn are crushed in the form of fine powder, and about 60% by weight of rice, about 8% by weight of rice bran, about 10% , About 5% by weight of corn, and about 12% by weight of gluten, to prepare a rice flour for baking.
2. Lactic acid bacteria seed preparation step : Mixed in a ratio of about 30% by weight of milk, about 26% by weight of lactic acid bacteria drink, about 4% by weight of organic sugar and about 40% by weight of baking rice flour, For a period of time to produce a lactic acid bacterium paste.
3. Ingredients mixing step : Mixing of rice flour for baking, lactic acid dough, organic sugar, organic butter, bamboo salt, yeast, egg, rice wine, pea exhaust, raisins and kidney beans mixed, frozen mugwort- The water was mixed in the amounts shown in Table 1 below to prepare a kneaded product.
4. Dough water molding step : Dough water is divided into about 220g each. Remove the gas by pushing each of the divided dough pieces into a long oval shape with a push rod. At this time, the kneaded material is pushed to a constant thickness. Then fold one-third about one-third, fold about half of the other half, and fold three-fold. 3-ply Fold the kneaded material firmly from one side and round it to a bar-like shape and seal the last joint. Each rounded piece of dough is stored at room temperature for about 5 minutes, then placed on a greased bread pan with the seams on the bottom and putting 5 pieces of the batter into one bread pan. Lightly press the piece of batter in the bread crumb to make the underside flat out.
5. Fermentation stage : Fermentation is carried out for about 60 minutes in a fermenter kept at a temperature of about 35 ° C with the bread crumb in the bread crumb, kept at about 80% humidity.
6. Baking Step : The fermented batter is baked in an oven maintained at a temperature of about 160 ° C at the top and at a temperature of about 200 ° C for about 35 minutes to produce rice bread.
Figure pat00001
Figure pat00002
As shown in Table 1, the rice bran added with mugwort of Examples 1 to 5 was produced according to one embodiment of the present invention, and the amount of mugwort added to the material mixing step was the amount limited to the present invention , Whereas the rice breads of Comparative Example 1 and Comparative Example 2 were prepared so that the amount of mugwort added in the material mixing step was insufficient to the amount defined in the present invention. In Comparative Example 3 and Comparative Example 5 Of rice bread was prepared so that the amount of mugwort added in the material mixing step was excessively added to the amount defined in the present invention.
According to one embodiment of the present invention, rice bran added with mugwort was prepared according to the method of Examples 6 to 7. According to one embodiment of the present invention, the ratio of the rice flour for baking added in the material mixing step Were added in different amounts from the conditions defined in the present invention to prepare rice breads of Comparative Examples 5 to 8.
The rice bran added with mugwort of Examples 6 to 7 and the rice bread of Comparative Examples 5 to 8 were prepared in the same manner as described above, and the mugwort additions of Examples 6 to 7 The amount of the material added in the material mixing step during the process of preparing the rice bread of Comparative Examples 5 to 8 is shown in Table 2 below.
Figure pat00003
Figure pat00004
As shown in Table 2, the rice bran added with mugwort of Examples 6 to 7 was produced according to one embodiment of the present invention, and the amount of rice flour for baking added to the material mixing step was limited in the present invention The rice bread of Comparative Example 5 and Comparative Example 6 was prepared so that the amount of the rice flour for baking added in the material mixing step was insufficient to the amount defined in the present invention, And the rice bread of Comparative Example 8 were prepared such that the amount of the rice flour for baking added in the material mixing step was excessively added in an amount exceeding the amount defined in the present invention.
According to one embodiment of the present invention, rice bran added with mugwort was prepared by the methods of Examples 8 to 9, and the ratio of the lactic acid bacteria dough added in the material mixing step Were added in different amounts from the conditions defined in the present invention to prepare rice breads of Comparative Examples 9 to 12.
The rice bran added with mugwort of Examples 8 to 9 and the rice bread of Comparative Examples 9 to 12 were prepared in the same manner as the above-mentioned preparation method, and the mugwort additions of Examples 8 to 9 The amounts of the materials added in the material mixing step during the process of preparing the rice breads of Comparative Examples 9 to 12 are shown in Table 3 below.
Figure pat00005
Figure pat00006
As shown in Table 3, the rice bran added with mugwort of Examples 8 to 9 was produced according to one embodiment of the present invention, and the amount of the lactic acid bacterium paste added to the material mixing step was limited in the present invention The rice bran of Comparative Example 9 and Comparative Example 10 was prepared so that the amount of the lactic acid bacterium paste added in the material mixing step was insufficient to the amount defined in the present invention, And the rice bread of Comparative Example 12 were prepared such that the amount of the lactic acid bacterium paste added in the material mixing step was excessively added to the amount defined in the present invention.
The amount of the material added in the material mixing step was the same as in Example 3, but the mixing ratio of rice, rice bran, barley, soybean, corn and gluten contained in the rice flour for baking was The frozen castella of Comparative Examples 13 to 18 was prepared.
That is, the rice breads of Comparative Examples 13 to 18 were prepared in the same manner as described above, and the breads of Comparative Examples 13 to 18 were prepared in the same manner as in Example 3 , 300 g of a mixture of rice flour for baking, 1000 g of lactic acid bacterium paste, 400 g of organic sugar, 93 g of organic butter, 160 g of organic butter, 17 g of bamboo salt, 33 g of yeast, 240 g of eggs, 100 g of rice wine, pea exhaust, raisins and kidney beans, 150 g of mugwort and 385 g of water To prepare a kneaded product, and then the frozen castella of Comparative Examples 13 to 18 was prepared through the kneading step, the fermentation step and the baking step.
The mixing amounts of rice, rice bran, barley, soybean, corn and gluten contained in 1,000 g of the rice flour for baking added in the process of manufacturing rice bread of Comparative Example 13 to Comparative Example 13 to Comparative Example 13 to the mugwort- Respectively.
Figure pat00007
Figure pat00008
As shown in Table 4, the rice bran added with mugwort of Example 3 was produced according to an embodiment of the present invention, and rice bran added to the material mixing step, rice bran, barley, soybean, Corn and gluten were prepared to comply with the ratios defined in the present invention while Comparative Example 13 was prepared such that the amount of rice in the baking rice flour was less than that defined in the present invention, The amount of rice in the baking rice flour was added so as to be more than that defined in the present invention. Comparative Example 15 was prepared such that the amount of barley in the rice flour for baking was smaller than that defined in the present invention. Comparative Example 16 was prepared so that the amount of barley in the rice flour for baking was more than that defined in the present invention Respectively. Comparative Example 17 was prepared so that the amount of gluten in the baking rice flour was less than that defined in the present invention. In Comparative Example 18, the amount of gluten in the baking rice flour was added in an amount more than that defined in the present invention Respectively.
[Sensory Test]
The sensory test for the above Examples and Comparative Examples is carried out.
The sensory test was carried out by randomly selecting 200 juvenile and adult male and female panelists aged 10 to 60 years to taste the rice bread produced according to Examples and Comparative Examples to the panelists. The degree of preference was evaluated using the 10 point method. The results of the average value of the sensory test for 200 panelists are shown in Tables 5 to 8 below.
1. Sensory evaluation for Examples 1 to 5 and Comparative Examples 1 to 4
The results are shown in Table 1. Comparative Example 1 prepared by adding the ratio of mugwort added in the mixing step of the mugwort-added rice bran and the materials of Examples 1 to 5 prepared according to one embodiment of the present invention, To the rice bread of Comparative Example 4. The results are shown in Table 5. < tb > < TABLE >
Figure pat00009
* Sensory test value (10: very good, 0: very bad)
Table 5 shows that the ratio of mugwort added in the mixing step of rice bran added with mugwort of Examples 1 to 5 according to one embodiment of the present invention is different from the condition defined in the present invention, The results of sensory evaluation of the rice breads of Comparative Examples 1 to 4 are shown in Table 1. The bread samples of Examples 1 to 5 prepared according to the embodiment of the present invention showed excellent overall acceptability Respectively.
By adding rice mugwort to the ratio defined in the present invention at the material mixing step, the rice bread is prepared, and the flavor and flavor of mugwort is additionally added without losing the sweet taste and flavor of rice bread, In addition, the flavor was also enhanced, and the overall acceptability of the breads containing the mugwort-added rice bran of Examples 1 to 5 was evaluated to be excellent.
On the contrary, the rice breads of Comparative Example 1 and Comparative Example 2, which were prepared so that the amount of mugwort added in the material mixing step was insufficient than the amount defined in the present invention, were not properly contained in rice breads Relatively unsatisfactory taste, flavor and flavor was judged to be less than that of the rice bread to which mugwort was added. Also, the rice breads of Comparative Example 3 and Comparative Example 4, in which the amount of mugwort added in the material mixing step was added to an amount exceeding the amount defined in the present invention, were excessively emphasized in Example 1 And the taste of the rice bread added with the mugwort-added rice bread of Example 5 was unsatisfactory.
2. Sensory evaluation for Example 3, Examples 6 to 7 and Comparative Examples 5 to 8
The ratios of the rice bran added with the mugwort-added rice bran according to one embodiment of the present invention and the rice flour for baking added at the material mixing step were different from those defined in the present invention The results of the sensory evaluation of rice breads of Comparative Examples 5 to 8 were shown in Table 6 below.
Figure pat00010
* Sensory test value (10: very good, 0: very bad)
Table 6 shows the ratios of the rice bran added with mugwort-added rice bran and the rice flour for baking added in the mixing step of the materials of Examples 3 and 6 to 7 prepared according to one embodiment of the present invention, The results of the sensory evaluation of the rice breads of Comparative Examples 5 to 8 prepared by adding them in different amounts to those of Example 3 and Example 6 to Example 7 prepared according to an embodiment of the present invention, The added rice breads showed excellent overall acceptability.
By adding the rice flour for baking to the ratio defined in the present invention at the material mixing step to produce the rice bran added with mugwort, the flavor of the rice flour for baking is superior to that of rice bread, and the texture is also excellent The overall acceptability of the rice bran added with mugwort of Examples 3 and 6 to 7 was evaluated to be excellent.
On the contrary, the rice breads of Comparative Example 5 and Comparative Example 6, which were prepared so that the amount of the rice flour for baking added in the material mixing step was insufficient in the amount defined in the present invention, the rice flour for baking accounted for The ratio was too low, and the taste and flavor of the grains were not properly expressed, so that the preference for taste and flavor was very poor. In addition, the breads of Comparative Example 7 and Comparative Example 8, in which the amount of rice flour for baking added in the material mixing step was excessively added in an amount exceeding the amount defined in the present invention, It was evaluated that the taste and flavor were less than those of the rice bran added with mugwort of Example 3 and Examples 6 to 7 in taste and flavor preference.
3. Sensory evaluation for Example 3, Examples 8 to 9 and Comparative Examples 9 to 12
The ratios of the lactic acid bacteria dough added in the mixing step of the rice bran added with mugwort of Examples 3 and 8 to Example 9 prepared according to one embodiment of the present invention were different from the conditions defined in the present invention The results of the sensory evaluation of rice breads of Comparative Examples 9 to 12 were shown in Table 7 below.
Figure pat00011
* Sensory test value (10: very good, 0: very bad)
Table 7 shows the ratios of the lactic acid bacteria dough added in the mixing step of the rice bran added with mugwort of Examples 3 and 8 to 9 prepared according to one embodiment of the present invention, The results of sensory evaluation of rice breads of Comparative Examples 9 to 12, which were prepared by adding different amounts to the conditions of Example 3 and Examples 8 to 9, The added rice breads showed excellent overall acceptability.
By adding the lactic acid bacteria dough in the material mixing step so as to meet the ratio defined in the present invention, it is possible to produce the rice bread with mugwort added thereto, so that the fermentation is made properly and the flavor and texture are excellent without harming the original taste of the material Therefore, the overall acceptability of the rice bran added with mugwort of Examples 3 and 8 to 9 was evaluated to be excellent.
On the contrary, the rice breads of Comparative Example 9 and Comparative Example 10, which were prepared so that the amount of lactic acid bacteria dough added in the material mixing step was insufficient in the amount defined in the present invention, were not fermented, And the taste and flavor were insufficient. Therefore, it was evaluated that there was a lack of preference for texture, taste and flavor. In addition, the rice bread of Comparative Example 11 and Comparative Example 12 in which the amount of the lactic acid bacterium paste added in the material mixing step was excessively added in an amount exceeding the amount defined in the present invention, And the flavor was lowered. As a result, it was evaluated that the taste and flavor and flavor of Mugwort-added rice bread of Examples 3 and 8 to 9 were insufficient.
4. Sensory evaluation for Example 3 and Comparative Examples 13 to 18
The mixing ratio of rice, rice bran, barley, soybean, corn and gluten contained in the rice flour for baking added in the mixing step of the mugwort-added rice bran and the material of Example 3 prepared according to an embodiment of the present invention is set differently The sensory evaluation of rice breads of Comparative Examples 13 to 18 was carried out. The results are shown in Table 8 below.
Figure pat00012
* Sensory test value (10: very good, 0: very bad)
Table 8 shows that the rice bran added with mugwort of Example 3 prepared according to an embodiment of the present invention and the rice of Comparative Example 13 prepared so that the amount of rice in the baking rice flour was less than the amount defined in the present invention The rice bread and barley of Comparative Example 14 prepared so that the amount of bread and rice was added in an amount more than that defined in the present invention, The amount of the rice bread and gluten of Comparative Example 17 prepared so that the amount of rice bread and gluten of Comparative Example 16 prepared so as to be added in an amount larger than that defined in the present invention was less than that defined in the present invention, The results of the sensory evaluation of the rice bread of Comparative Example 18 prepared so as to add more than the amount defined in the present invention are shown in Table 1. The mixing ratios of rice, barley and gluten contained in the bread- Comparative Example 13 - Rice white bread of Comparative Example 18 were evaluated to be insufficient both the overall acceptability of the bread U Artemisia in Example 3 was added.
The rice bread of Comparative Example 13 prepared so that the amount of rice in the rice flour composition for baking was added to the amount less than that defined in the present invention was slightly higher than that of the rice, and the addition of the rice was too low The rice bread of Comparative Example 14, which was prepared so that the amount of rice was added in an amount more than that defined in the present invention, was too much added to the fermentation process and the fermentation time It was confirmed that the taste and flavor were altered with the lengthening and that the fermentation was not performed properly, and thus the taste and flavor were lower in the preference degree.
Also, the rice bread of Comparative Example 15 prepared so that the amount of barley in the rice flour composition for baking was added to the amount less than that defined in the present invention was also added to the total amount of rice flour for baking, so that the taste and flavor of the barley The rice bread of Comparative Example 16 prepared so that the amount of barley was added in an amount more than that defined in the present invention was found to be higher than the content of barley , The amount of added rice was relatively decreased. As a result, it was evaluated that the taste and flavor were insufficient due to lack of proper taste of rice and sour taste and light taste in rice bread.
In addition, the rice bread of Comparative Example 17 prepared so that the amount of gluten in the bakery rice flour composition was added to the amount less than that defined in the present invention, was too low to contain gluten as compared with the total content of the rice flour for baking, The bread was rated as not being corny, and thus the score of the texture was very low and the rice bread of Comparative Example 18, which was prepared so that the amount of gluten was added more than the amount defined in the present invention, Was relatively low in the preference for taste and flavor because the content of ground rice, rice gruel, barley, soybean and corn crushed in the form of powder contained in the baking rice flour was lowered and the light taste was reduced .
As a result, the rice bran added with mugwort produced according to an embodiment of the present invention is prepared by mixing the rice flour for baking and the mugwort, which are mainly composed of cereal powders such as rice, rice bran, barley, soybean and corn, The mugwort flavor and the active ingredient are additionally added to enhance taste and functionality. Unlike the conventional bread making process or the rice bread making process developed up to now, the fermentation step can be omitted, Lactic acid bacteria dough is separately prepared and added in the material mixing step, it is confirmed that the fermentation time is shortened and the fermentation efficiency is increased and the productivity is increased.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the present invention. It is evident that many variations are possible by those skilled in the art. It will be apparent to 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. something to do.

Claims (5)

  1. A step of preparing rice flour for baking, which comprises producing rice flour for baking composed of rice, rice bran, barley, soybean, corn and gluten;
    A lactic acid bacterium paste preparation step of mixing the milk, the lactic acid bacteria drink, the sugar, and the rice flour for baking, which is prepared in the step of preparing the rice flour for baking, and then fermenting the lactic acid bacteria dough;
    The rice flour for baking prepared in the step of preparing the rice flour for baking and the lactic acid bacterium paste produced in the step of producing the lactic acid bacterium dough and the mixture of sugar, butter, bamboo salt, yeast, egg, rice wine, pea exhaust, raisin and kidney bean, And water to prepare a kneaded product;
    A kneading step of kneading the kneaded material produced in the material mixing step into a predetermined shape;
    A fermentation step of fermenting the kneaded product formed in the kneading water molding step at a temperature of 30 to 40 DEG C for 40 to 90 minutes in a fermenter maintained at a humidity of 70 to 85%; And
    And baking the kneaded product fermented in the fermentation step for 30 to 40 minutes in an oven maintained at a temperature of 160 to 200 ° C.
  2. The method according to claim 1,
    In the step of preparing the rice flour for baking,
    Rice, rice bran, barley, soybean and corn, which are pulverized in powder form, are used,
    Characterized in that it is mixed at a ratio of 40 to 80% by weight of rice, 5 to 15% by weight of rice bran, 5 to 20% by weight of barley, 1 to 10% by weight of soybean, 5 to 20% by weight of corn and 5 to 20% A method for producing wormwood bread added with.
  3. The method according to claim 1,
    In the lactic acid bacteria seed dough production step,
    A mixture of 20 to 40% by weight of milk, 15 to 40% by weight of a lactic acid bacterium drink, 0.5 to 10% by weight of sugar, and 30 to 50% by weight of baking rice flour and fermented at a temperature of 3 to 5 캜 for 18 to 24 hours A method for producing wormwood bread added with mugwort.
  4. The method according to claim 1,
    In the material mixing step,
    1 to 10% by weight of bamboo salt, 0.1 to 2% by weight of bamboo salt, 0.5 to 5% by weight of yeast, 2 to 12% by weight of yeast, 30 to 50% by weight of rice flour for baking, 10 to 20% 1 to 20% by weight of water, 5 to 25% by weight of water, 1 to 7% by weight of rice wine, 1 to 7% by weight of rice wine, 5 to 15% by weight of a mixture of peanut, raisins and kidney beans, A method for producing added wormwood bread.
  5. A mugwort-added wormwood bread produced by the method of any one of claims 1 to 4.
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KR100803335B1 (en) 2006-12-12 2008-02-13 주식회사 파리크라상 Method for manufacturing bread using rice flour
KR20120066505A (en) 2010-12-14 2012-06-22 가부시키가이샤 후쿠모리 도 Method of preparing rice flour bread
KR101383202B1 (en) 2012-01-25 2014-04-09 전라북도(농업기술원) Method for manufacturing bread using mulberry
KR101303029B1 (en) 2012-05-10 2013-09-02 이호영 Bread manufacturing method using rice flour and ginseng extract and composition for bakery

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