KR20170032557A - Method of preparing wholemeal bread having cranberry and figs - Google Patents
Method of preparing wholemeal bread having cranberry and figs Download PDFInfo
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- KR20170032557A KR20170032557A KR1020150130032A KR20150130032A KR20170032557A KR 20170032557 A KR20170032557 A KR 20170032557A KR 1020150130032 A KR1020150130032 A KR 1020150130032A KR 20150130032 A KR20150130032 A KR 20150130032A KR 20170032557 A KR20170032557 A KR 20170032557A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
The present invention relates to a method for producing whole wheat bread containing cranberry and figs, and more particularly to a method for producing whole wheat bread containing cranberry and figs, To produce a whole-wheat bread containing natural cocoa and figs, which are natural-friendly, water-resistant and healthy, as well as providing exquisite touch due to the addition of cranberries and figs and rich in nutrients .
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.
Bread in the processed foods refers to bread, cakes, bread, donuts, etc., produced by adding other food or food additives to the main ingredients of the flour.
The bread is transformed into a westernization of eating habits and a tendency to pursue convenient eating habits, and consumption of bread has been increasing as a substitute substitute for rice.
In general, bread is produced using artificial yeast, which is an artificial yeast that normally inflates bread when baking. However, such yeast has harmful effects on health due to the addition of chemical additives such as artificial sweeteners.
On the other hand, fig is one of the fruits that humankind has cultivated since the earliest time and is a fruit that often appears in Old Testament and New Testament Bible. The major components of dried figs are 217 당 per 100 g, moisture 25%, protein 4%, carbohydrate 55.3%, dietary fiber 6.67%, fat 1.2%, calcium 1380ppm, iron 42ppm, magnesium 915ppm, phosphor 163ppm, vitamin B1 730ppb , Vitamin B2 and 720ppb of nutrients. When 100g (about 4) of dried figs are consumed per day, about 24% of daily dietary fiber, about 10% of calories and about 7% of protein can be consumed , Calcium 17% for daily human cell production, about 30% for iron and magnesium, 5.2% for vitamin B1 and 4.5% for vitamin B2.
Especially, calcium is enough to be compared with milk. If you do not eat milk, it is rich enough to eat fig, and also it is easily digested and absorbed by calcium of vegetable food source. give. In addition, dry figs contain about 6.67% of dietary fiber such as pectin, cellulose, hemicellulose, lignin, and other polysaccharides, which can cover 19-33% of daily dietary fiber 20-35g, And inhibits the absorption of the active ingredient.
It is not when the fruit is fresh, but when it is dried and the moisture is about 25%, unlike the other fruits, the crisp texture and the crunchy texture of the fig can be exquisitely harmonized, and the fruit can have different sourness and sweetness When it is young, it has a strong acidity and stronger sweetness. When adding fruit to bread or cake, it is necessary to add fully ripe, unripe fruit to make good combination of bread and cake. It is a pure fructose with no harmony of bread and cake and very exquisite flavor. It is also well suited to the texture of dried figs and can produce cakes and breads with different flavors and texture than conventional breads and cakes.
Cranberry also contains polyphenols with excellent anticancer and antioxidant properties. It has the highest content of polyphenols among the main fruits (Journal of agriculture and food science, 2001). It has the effect of inhibiting bacterial adhesion, preventing urinary tract infection and gastric ulcer. Typical drugs include urinary tract infections such as cystitis, urethritis, and pyelonephritis, and prostatitis, and reduce the risk of recurrence. U.S. Patent No. 7,270,837 discloses a technique using cranberry extract as a food, medicine, or cosmetic composition.
Therefore, it is a matter of the present invention to manufacture breads which can contain such figs and cranberries.
SUMMARY OF THE INVENTION The present invention has been made to solve the above problems and it is an object of the present invention to provide a method for producing a natural bread using a whole wheat flour, The object of the present invention is to provide a method for producing a whole-wheat bread containing natural cranberry and figs, which is nutritious and nutritious due to addition of cranberries, figs and raisins, as well as being natural,
To achieve the above objects, the present invention provides a method for preparing whole wheat bread containing cranberry and fig, comprising the steps of: preparing whole wheat flour by washing and milling whole wheat flour; Cranberry and raisin mixed with rum at a predetermined ratio; Cutting a plurality of figs and mixing them with a rum at a predetermined ratio; Preparing a natural fermentation seed dough using the whole wheat flour for 5 days by continuously kneading the soybean curd over 5 times using whole wheat flour, strong flour, and water; Adding the whole wheat flour, high protein powder, sugar, salt, powdered milk, water, butter, the pretreated cranberry, and the pre-processed raisin into a kneader, and mixing the natural fermentation kneader to complete the kneader; And aging the finished dough at a predetermined temperature and humidity, and then shaping the whole-wheat bread by adding the pre-processed predetermined amount of figs and shaping the kneaded bread.
In the pretreatment step of the cranberry and raisin, the cranberry and the raisin are preferably mixed with the rum at a ratio of 4.5 to 5.5: 1.5 to 0.5, respectively.
Further, in the pretreatment step of the fig, the plurality of figs are preferably cut in half and then pretreated with rum at a ratio of 4.5-5.5: 1.5-0.5.
In the manufacturing step of the natural fermentation seed dough, a primary dough is first prepared by mixing whole wheat flour, high-strength dough, and water, and fermented for one day. Thereafter, the dough is further mixed with high- To 5 < th > dough are preferably prepared and fermented for 1 day each.
Preferably, the first to fifth doughs are fermented at a temperature of 22 to 23 ° C and a temperature of 23 to 24 ° C for 1 day, respectively, to complete the natural fermentation seed dough.
In the manufacturing step of the dough, 200-300 parts by weight of whole wheat flour, 500-600 parts by weight of strong flour, 25-35 parts by weight of sugar, 17-23 parts by weight of salt, 17-23 parts by weight of milk powder, , 55-65 parts by weight of butter, 230-270 parts by weight of the pretreated cranberries, and 230-270 parts by weight of the pre-treated raisins.
In the molding step of the whole-wheat bread, the finished dough is placed in a kneader and aged at a temperature of 31 to 33 ° C and a humidity of 74 to 76% for 39 to 41 minutes, under the same conditions for 19 to 21 minutes After further aging, 55-65 parts by weight of the fig is preferably formed by rolling.
After the above-mentioned molding, the mixture is further aged for 15 minutes under the same conditions as the first aging, and then milled powder is sprinkled again, and the mixture is put into an oven, baked at a temperature of 180 to 250 캜, cooled at room temperature, Do.
According to the present invention as described above, according to the method for producing a whole-wheat bread containing cranberry and fig, the yeast, which is an artificial yeast which swells the conventional bread, is continuously kneaded for 5 days by using whole wheat flour, The present invention is advantageous in that it is naturally friendly, water-resistant and healthy, and also has an advantage that the dough is evenly swollen in the baking process.
In addition, the addition of cranberries and figs provides excellent texture, rich nutrients, and aesthetics.
Also, by pretreating cranberries, raisins, and figs contained in whole wheat bread at a certain ratio in the rum, the fragrance is further doubled at the time of baking, and the sweet flavor spreads evenly.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method for producing a whole-wheat bread containing cranberry and figs according to an embodiment of the present invention.
Figure 2 is a photograph of a whole-grain bread containing cranberries and figs according to one embodiment of the present invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, in order that the present invention may be easily understood by those skilled in the art. .
FIG. 1 is a flow chart showing a method for producing a whole-wheat bread containing cranberry and figs according to an embodiment of the present invention, and FIG. 2 is a photograph of a whole-wheat bread containing cranberries and figs according to an embodiment of the present invention .
1, a method for manufacturing a whole-
In the material preparation step (S10), materials such as whole wheat flour, cranberry, raisin, and fig, which are the main materials of the present invention, are prepared.
First, in the case of the whole wheat, the whole wheat was poured into the whole water, cleaned and washed, and then the washed whole wheat was poured in water (for example, water having a temperature of about 5 to 10 ° C) ~ 17 hours) to prepare the whole wheat ingredients.
The above-mentioned temperature and time may vary depending on the amount of whole wheat flour and the like, and the present invention is not limited thereto.
Then, in the case of the cranberry, the cranberry and rum are pre-treated at a ratio of about 4.5-5.5: 1.5-0.5 (most preferably 5: 1). The reason why the cranberry is soaked in the rum is that the rum flavor is added to the cranberry flavor and the flavor is doubled, so that the sweet flavor spreads evenly over the batter.
For example, it is preferable to pour 200 g of rum into 1 kg of cranberries and pre-treat at a ratio of about 5: 1.
Subsequently, in the case of raisins, the raisins and rum are also pretreated at a ratio of approximately 4.5 to 5.5: 1.5 to 0.5 (most preferably 5: 1). By soaking the raisins in the rum, the fragrance of the rum is added to the fragrance of the rum and the fragrance of the raisins is doubled.
For example, 200 g of rum is poured into 1 kg of raisins and pretreated at a ratio of approximately 5: 1.
In the case of the fig, the prepared faeces of the figs are removed and cut in half, and then mixed in a rum and pretreated like the cranberries and raisins.
At this time, it is preferable that the blending ratio of fig and rum is also pre-treated at a ratio of approximately 4.5 to 5.5: 1.5 to 0.5 (most preferably, 5: 1).
That is, 200 g of rum was poured into 1 kg of fig and pretreated at a ratio of about 5: 1.
In addition, the high-fat, sugar, salt, milk powder, water, and butter, which are materials of whole-wheat bread containing cranberry and figs according to an embodiment of the present invention, are also prepared so as not to be insufficient in the formulation amount.
In the production step (S20) of the natural fermentation seed dough using the whole wheat, the natural fermentation seed dough is divided into first to fifth seeds using whole wheat flour instead of yeast, which is a yeast which usually swells bread, Thereby producing a dough.
The natural fermented seed dough using such whole wheat is prepared as follows.
Primary dough
Put 90 g of whole wheat flour and 90 g of strong flour into 100 g of water, and if it becomes a lump by hand, put it in a kneader and ferment it so that it does not dry.
At this time, the kneading temperature is preferably 22 to 23 ° C, and preferably fermented for about 1 day (24 hours) at a room temperature of 23 to 24 ° C for primary fermentation.
Secondary dough
Put 280 g of the high-strength powder in the primary dough (about 283 g) fermented for 1 day, and mix it with 150 g of water, knead in a kneader and ferment for about one day.
At this time, the kneading temperature is the same as that of the first kneading, and it is about 22 ~ 23 degrees Celsius, and fermentation occurs at about 23 ~ 24 ℃ for about one day (24 hours).
Three-dough
730 g of the strong flour is added to the second dough (approximately 713 g) fermented for 1 day, and 370 g of water is mixed and kneaded, and the flour is put into a kneader for fermentation for approximately one day.
At this time, the dough temperature is about 22 to 23 degrees Celsius as in the case of the first and second doughs, and is fermented for 3 days at about 23 to 24 degrees Celsius for about 1 day (24 hours).
4th batter
1850 g of the strong flour is added to the 3-dough (approximately 1813 g) fermented for 1 day, and 930 g of water is mixed and kneaded. Then, the flour is put into a kneader and fermented for about one day.
At this time, the kneading temperature is the same as that of the first to third kneading dough, and is fermented for about one day (24 hours) at room temperature of 23 to 24 ° C and fourth fermentation at about 22 to 23 ° C.
5th batter
In order to reduce the total amount of kneaded dough, fermented for 4 days, fermented for about 1 day.
At this time, the kneading temperature was about 22 ~ 23 ° C, same as the first to fourth kneading, and the mixture was aged at room temperature 23 ~ 24 ° C for about 1 day (24 hours) The natural fermentation seed paste is completed.
As described above, the dough is divided into five stages using the whole wheat having excellent fermentation power, and fermented continuously for 5 days to complete the natural fermentation seed dough, thereby replacing the artificial yeast.
In the step (S30) of manufacturing the main dough, the weight of 200-300 g (preferably 250 g) of whole wheat flour, the weight of 500-600 g (preferably 550 g) of a strong powder, 25-35 g (preferably 30 g) (Preferably 20 g), 17-23 g (preferably 20 g), water 320-380 g (preferably 360 g), 55-65 g (preferably 60 g) 230-270 g (preferably 250 g) of the pretreated cranberries, 230-270 g (preferably 250 g) of the pre-treated raisins were put into a kneader, and the naturally fermented seed dough To complete the dough.
In the shaping step (S40) of the whole-wheat bread, the finished dough is placed in a kneader and first aged (fermented) for about 39 to 41 minutes at a temperature of 31 to 33 DEG C and a humidity of 74 to 76% For about 19 to 21 minutes, and then the mixture is agitated for about 19 to 21 minutes. Then, the mixture is extruded by a pusher, and nine (about 55 to 65 g) of the figs pretreated with a rum are put into a mold to form a desired shape (elongated shape in FIG. 2).
After the mixture was aged for 15 minutes under the same conditions as in the first aging, the mixture was aged for 15 minutes and then milled. Then, the mixture was placed in an oven, baked at a temperature of 180 to 250 ° C, baked at room temperature for about 30 minutes And cooled to complete a whole-
The present invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. 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, It belongs to the scope of right.
1: Whole-wheat bread containing cranberry and figs according to the present invention
Claims (8)
Cranberry and raisin mixed with rum at a predetermined ratio;
Cutting a plurality of figs and mixing them with a rum at a predetermined ratio;
Preparing a natural fermentation seed dough using the whole wheat flour for 5 days by continuously kneading the soybean curd over 5 times using whole wheat flour, strong flour, and water;
Adding the whole wheat flour, high protein powder, sugar, salt, powdered milk, water, butter, the pretreated cranberry, and the pre-processed raisin into a kneader, and mixing the natural fermentation kneader to complete the kneader; And
And aging the resulting dough at a predetermined temperature and humidity, and then shaping the whole-wheat bread by adding a predetermined amount of the pre-processed figs and shaping the resulting whole dough into a whole-wheat bread to prepare a whole-wheat bread containing cranberry and fig Way.
Wherein the cranberry and raisin are pretreated by mixing the cranberry and raisin at ratios of 4.5 to 5.5: 1.5 to 0.5, respectively, in the step of pre-treating the cranberry and raisin.
Wherein the plurality of figs are cut in half and then pretreated with rum at a ratio of 4.5 to 5.5: 1.5 to 0.5 in the step of pretreating the figs.
In the step of producing the natural fermentation seed dough, primary dough is firstly prepared by mixing whole wheat flour, high-strength dough, and water, and fermented for 1 day. Then, Wherein the tea dough is fermented for 1 day each. ≪ RTI ID = 0.0 > 15. < / RTI >
Wherein the first to fifth doughs are each fermented at a temperature of 22 to 23 캜 and at room temperature of 23 to 24 캜 for one day to complete the natural fermentation seed dough, wherein the whole-wheat bread containing cranberry and fig ≪ / RTI >
200-300 parts by weight of whole wheat flour, 500-600 parts by weight of potash, 25-35 parts by weight of sugar, 17-23 parts by weight of salt, 17-23 parts by weight of milk powder, 320-380 parts by weight of water, A mixture of cranberries and figs, 55-65 parts by weight of butter, 230-270 parts by weight of the pretreated cranberries, and 230-270 parts by weight of the pre-treated raisins.
In the molding step of the whole-wheat bread, the finished dough is placed in a kneader and first matured at a temperature of 31 to 33 ° C and a humidity of 74 to 76% for 39 to 41 minutes and further aging for 19 to 21 minutes And then shaping the fig to 55-65 parts by weight of the cranberry and the fig.
After the above-mentioned molding, the mixture is further aged for 15 minutes under the same conditions as the first aging, and then the whole-wheat flour is sprayed again, the sheath is put into an oven, baked at a temperature of 180 to 250 캜, and cooled at room temperature. ≪ / RTI >
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020150130032A KR20170032557A (en) | 2015-09-15 | 2015-09-15 | Method of preparing wholemeal bread having cranberry and figs |
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| KR1020150130032A KR20170032557A (en) | 2015-09-15 | 2015-09-15 | Method of preparing wholemeal bread having cranberry and figs |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101994881B1 (en) * | 2018-07-11 | 2019-09-24 | 윤연중 | The method of manufacturing multigrain bread using sourdough of sultana |
| KR102117490B1 (en) | 2020-02-04 | 2020-06-01 | 신성강 | Breads having figs and manufacturing method thereof |
| KR102231243B1 (en) * | 2020-09-04 | 2021-03-24 | 윤연중 | The method of manufacturing ferment fruit bread using sourdough of barley |
| KR20220049880A (en) * | 2020-10-15 | 2022-04-22 | 송칠석 | Manufacture method for bread contained fruit and a walnut |
| KR20230032041A (en) | 2021-08-30 | 2023-03-07 | 영암군 | Rice bread with fig, and manufacturing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100803336B1 (en) | 2006-12-12 | 2008-02-13 | 주식회사 파리크라상 | Method for manufacturing bread using cereal flour |
-
2015
- 2015-09-15 KR KR1020150130032A patent/KR20170032557A/en not_active Application Discontinuation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100803336B1 (en) | 2006-12-12 | 2008-02-13 | 주식회사 파리크라상 | Method for manufacturing bread using cereal flour |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101994881B1 (en) * | 2018-07-11 | 2019-09-24 | 윤연중 | The method of manufacturing multigrain bread using sourdough of sultana |
| KR102117490B1 (en) | 2020-02-04 | 2020-06-01 | 신성강 | Breads having figs and manufacturing method thereof |
| KR102231243B1 (en) * | 2020-09-04 | 2021-03-24 | 윤연중 | The method of manufacturing ferment fruit bread using sourdough of barley |
| KR20220049880A (en) * | 2020-10-15 | 2022-04-22 | 송칠석 | Manufacture method for bread contained fruit and a walnut |
| KR20230032041A (en) | 2021-08-30 | 2023-03-07 | 영암군 | Rice bread with fig, and manufacturing method thereof |
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