KR20170050386A - Manufacturing method for Bread Dough and Bread Dough Produced thereof - Google Patents
Manufacturing method for Bread Dough and Bread Dough Produced thereof Download PDFInfo
- Publication number
- KR20170050386A KR20170050386A KR1020150151859A KR20150151859A KR20170050386A KR 20170050386 A KR20170050386 A KR 20170050386A KR 1020150151859 A KR1020150151859 A KR 1020150151859A KR 20150151859 A KR20150151859 A KR 20150151859A KR 20170050386 A KR20170050386 A KR 20170050386A
- Authority
- KR
- South Korea
- Prior art keywords
- dough
- bread
- mixing
- extract
- dried
- Prior art date
Links
Images
Classifications
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
-
- 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
-
- 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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
The present invention relates to a method for producing a dough for making bread and a dough prepared from the dough, and more particularly, to a dough for making bread, comprising a mixing step of mixing the materials necessary for dough to form a dough, , And the mixing step includes adding a dry seaweed, a non-extract, a natural fermentation with no extract, and a plum chewing gum to the dough, thereby preparing a bread rich in dietary fiber and digesting well A method of manufacturing a dough for making bread and a dough produced from the dough, which can minimize the problems of dyspepsia caused by flour, obesity, diabetes and the like, and which can provide a new texture and color bread.
The bread is produced by fermenting salt, yeast, and the like with flour and the like to produce a dough, molding the dough into a desired shape, or baking the dough in a dough, and has a considerable position as a favorite food today , And the eating rate of bread is steadily increasing as the diet is westernized.
However, since bread is made mainly of flour, it may cause problems such as digestive problems, gastrointestinal disorders, abdominal bloating due to the gluten ingredient contained in the wheat flour, and the wheat flour may cause problems such as the GI index (how quickly the ingested carbohydrate (Index indicating whether or not the food is decomposed and absorbed), which is a food having a very high sugar content, is rapidly elevated to make it easy to lose weight. Thus, it is recognized as a main cause of obesity and diabetes.
Therefore, in a situation where the consumption rate of bread is continuously increased, if the health problem caused by the flour contained in the bread is not solved, the number of people suffering from adult diseases such as obesity and diabetes is inevitably increased, You can fall into food that receives the outside.
(Patent Literature)
Japanese Unexamined Patent Publication No. 2002-0063163 (published on Aug. 01, 2002) "flour dough containing new baker's yeast and its yeast"
SUMMARY OF THE INVENTION The present invention has been made to solve the above problems,
The present invention can provide a bread rich in dietary fiber and digestible, thereby minimizing the problems of dyspepsia, obesity and diabetes caused by flour, and can be used to produce breads of new color and texture And to provide a dough made from the bread.
It is an object of the present invention to provide a method of producing a dough for making bread and a dough prepared from the dough by which the dry algae contained in the dough can provide a time for absorbing sufficient moisture so that dry algae of a soft texture can be provided .
It is an object of the present invention to provide a method for producing a dough for making bread and a dough produced therefrom, which eliminates the salty taste of dry algae and alleviates the unpleasant taste and flavor.
It is an object of the present invention to provide a method for producing a dough for producing bread and a dough produced therefrom that can neutralize the spicy taste and aroma of radish.
It is an object of the present invention to provide a method of manufacturing a dough for making bread and a dough produced therefrom that can reduce the amount of artificial yeast used.
It is an object of the present invention to provide a method for producing a dough for making bread and a dough produced therefrom, which can provide a healthy image in a deep greenish color and convey an improved color.
In order to achieve the above object, the present invention is implemented by the following embodiments.
According to one embodiment of the present invention, there is provided a method of manufacturing a dough for making bread according to the present invention, comprising: mixing a material necessary for kneading to form a single dough; a step of fermenting the dough formed in the mixing step for a predetermined time Wherein the mixing step includes a step of adding a dried seaweed to the dried seaweed to add a dietary fiber-rich bread.
According to another embodiment of the present invention, in the method of manufacturing a dough for making bread according to the present invention, the first fermentation step is performed at a low temperature for 3 hours or longer so that dry seaweed can absorb sufficient moisture .
According to another embodiment of the present invention, in the method for producing a dough for making bread according to the present invention, the dry seaweed contains a pulverizing step of pulverizing dried seaweeds, and a roasting step in which the pulverized dried algae are roasted in a pan .
According to another embodiment of the present invention, there is provided a method of manufacturing a dough for making bread in accordance with the present invention, wherein the mixing step includes a step of adding an extractless extract to the extract, So that it is possible to produce a bread which is good.
According to another embodiment of the present invention, there is provided a method of manufacturing a dough for making bread in accordance with the present invention, wherein the step of adding no extract has a step of heating by mixing water and radish, And a herb-adding step of adding a herb, whereby a hot spicy and fragrant extract-free extract can be prepared and added.
According to another embodiment of the present invention, in the method of manufacturing a dough for making bread according to the present invention, the mixing step includes adding a natural fermentation species to produce and add a natural fermentation species, The method of the present invention is characterized in that it comprises a non-extract mixing step of mixing and kneading the extractless extract into wheat flour, and an aging step of aging the dough formed in the non-extract mixing step.
According to another embodiment of the present invention, in the method of manufacturing a dough for making bread in accordance with the present invention, the mixing step includes a step of adding mucilage blue to the addition of mucilage, thereby improving the color of the bread containing the dried algae Thereby contributing to the promotion of digestion of flour.
According to another embodiment of the present invention, the dough for making bread according to the present invention is manufactured by the method of manufacturing the dough for making bread, and the dough for making bread is prepared by mixing any one of bread, donut, baguette, croissant, And has a formulation.
According to another embodiment of the present invention, the bread-making dough according to the present invention is characterized in that it comprises at least one of dry seaweed, non-extract, natural fermented seeds containing no extract,
The present invention can obtain the following effects by the above-described embodiment, the constitution described below, the combination, and the use relationship.
The present invention includes a mixing step of mixing the materials necessary for dough to form a single dough and a primary fermentation step of fermenting the dough formed in the mixing step for a predetermined time, It is possible to provide a bread rich in dietary fiber, including seaweed addition steps, thereby minimizing the problems of dyspepsia, obesity and diabetes caused by flour, and to produce a new color and texture bread .
The present invention includes a primary fermentation step for performing low-temperature aging for 3 hours or longer, so that the effect of allowing dry seaweed contained in the dough to provide sufficient time for moisture to be absorbed, have.
The present invention has an effect of eliminating the salty taste of dry seaweeds and alleviating the pungent taste and aroma, including a grinding step of grinding dried seaweeds and a roasting step of grinding the dried seaweeds to a pan.
The present invention has the effect of enhancing dietary fiber and promoting digestion by adding an extractless extract to the dough.
The present invention has the effect of neutralizing the hot taste and flavor of radish by adding herbs in the process of producing the radish extract.
The present invention has the effect of adding a natural fermentation species including non-extract to the dough, thereby reducing the amount of artificial yeast used and making the dietary fiber more abundant.
The present invention enables the addition of mucilage to the dough, thereby contributing to the enhancement of dietary fiber and digestive power, and the formation of a deep green light in which the light green of the dry seaweed and the brown of the mulberry blue are formed, thereby transmitting a healthy image and improved color It is effective.
The present invention can be applied to any form of cow's bread, donut, baguette, croissant, bur, bread, or pastry, so that dietary fiber is abundant and digestion is promoted to minimize problems such as poor digestion, It is possible to produce a variety of breads that can be used.
The present invention has an effect of producing a bread rich in dietary fiber and having good digestibility, including at least one of dry seaweed, non-extract, natural fermented seeds containing no extract, and mulberry blue.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method of manufacturing a dough for making bread according to an embodiment of the present invention;
2 is a detailed view showing a detailed process of the mixing step
FIG. 3 is a detailed view showing a detailed process of the step of adding a dry algae
4 is a detailed view showing the detailed process of the step of adding no extract
5 is a detailed view showing a detailed process of adding the natural fermentation species
6 is a block diagram showing a process of manufacturing anpan bread using a dough for making bread according to an embodiment of the present invention
Fig. 7 is a detailed view showing a detailed process of the manufacturing process of the pinchillery of Fig. 6
FIG. 8 is a detailed view showing a detailed process of the fruit juice preparing step of FIG. 7
FIG. 9 is a detailed view showing the detailed process of the step of manufacturing the baby-boom of FIG. 6
Hereinafter, preferred embodiments of a dough for making bread and a dough produced therefrom according to the present invention will be described in detail with reference to the accompanying drawings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. Throughout the specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.
A method of manufacturing a dough for making bread according to an embodiment of the present invention will now be described with reference to FIGS. 1 to 5. The method of manufacturing dough for making bread comprises mixing a material necessary for dough to form a dough A first fermentation step (S2) of fermenting the dough formed in the mixing step (S1) for a predetermined period of time; a step (S2) of dividing the fermented fermented product in the first fermentation step (S2) (S3), and a secondary fermentation step (S4) for re-fermenting the dough divided in the dividing step (S3). The dough produced by the method for producing dough for making bread can be used as a main ingredient for various breads such as bean curds, cream bread, donuts, baguettes, croissants, buns, breads and pastries, It is possible to include a large amount of fiber-containing dry seaweeds, natural extracts containing no extracts, natural fermented seeds containing no extracts, and plum chewing gum, so that various kinds of breads contain large amounts of dietary fiber, Obesity and the like can be solved.
The mixing step S1 is a step of mixing the materials required for bread dough to form a bread dough. The mixing step S11 includes a step of adding a dried seaweed to the dried seaweed, (S12) of adding a non-extract to the natural fermentation species, adding a natural fermentation species (S13) of preparing and adding a natural fermentation species, and adding a mucilage blue step (S14) of adding mucilage blue. 3 parts by weight of dry seaweed, 50 parts by weight of water, 90 parts by weight of natural fermentation, 100 parts by weight of wheat flour, and 100 parts by weight of wheat flour are mixed with the other ingredients such as wheat flour, vegetable oil, salt, 15 parts by weight of seed, 15 parts by weight of plum, 10 parts by weight of vegetable oil, 2 parts by weight of salt and 2 parts by weight of yeast are mixed. However, the scope of the present invention is not limited thereto, and the scope of the present invention is not limited thereto, and the present invention is not limited thereto. Any one or a combination of two or more may be included. The mixed material is placed in a dough bowl and mixed for 2 minutes at low speed and 8 minutes at medium speed. Thus, one dough is formed, and the dough thus formed is first fermented in the first fermentation step (S2).
In order to solve the problem of flour dyspepsia, obesity and diabetes, as described in the Background of the Invention, the mixing step (S1) is a step of mixing dry seaweed, extract, Add a large amount of dietary fiber. Dietary fiber refers to a substance such as fiber or cellulose distributed in the cell wall of a plant cell or the shell part of a plant seed. It absorbs a bad substance in the body and sends it to the feces, which is effective for constipation. It is known to have the effect of preventing and curing. In addition, dietary fiber is contained in a large amount of dried fruits such as fruits, vegetables, seaweed, seaweed, kelp, and seaweed. Therefore, the dough used in the present invention includes dry seaweed containing a large amount of dietary fiber, natural fermented seeds containing no extract, no extract, and plum gruel so that problems such as poor digestion due to flour, obesity, diabetes and the like .
First, a basic dough material such as wheat flour and the like will be described. The wheat flour is a main ingredient of bread dough. Generally, a flour used for making bread is used. A flour contains the most gluten ingredient. Therefore, many people are exposed to digestion and obesity due to the ingestion of bread. To solve this problem, the present invention provides a dough which is rich in dietary fiber and easy to digest. The vegetable oil prevents moisture from flying hard and makes it possible to produce soft bread, and olive oil and butter can be used. The salt is a necessary material in order to align the loaves of bread and have elasticity. The yeast can be artificially produced by causing fermentation to swell the bread, and the use thereof is minimized by adding the natural fermentation species, but a small amount can be added for efficient fermentation.
The step of adding the dried seaweeds (S11) is a step of drying and adding seaweeds such as seaweed, kelp, mackerel, and tortoise to the dough. As described above, since a large amount of dietary fiber is contained in the dried seaweeds, It can be made to contain dietary fiber. In addition, the dried seaweeds can be made to have a sense of green color, so that the bread made from the dough can contain dietary fiber and thus be recognized as a healthy bread. In addition, the dry seaweed is allowed to absorb moisture for 3 hours in the primary fermentation step (S2), so that the hard dry algae can be softened. Thus, the dry algae have a soft texture The bread of the texture can be provided. The dry seaweed addition step (S11) includes a crushing step (S111) for crushing dried seaweed as shown in FIG. 3, and a frying step (S112) for roasting the crushed dry algae in a pan.
The pulverization step (S111) separates the dried seaweeds into a pulverizer, and preferably sieves are sieved at intervals of 2 mm. The spacing of the sieves can be controlled and the dried seaweeds can have a certain size to provide a smooth texture and provide a richer amount of dietary fiber.
The roasting step (S112) is a step of roasting the pulverized dried seaweeds in the grinding step (S111). The roasting is carried out by adding cooking oil, which is then cooled and added to the dough. Therefore, it is possible to eliminate the malodorous taste of dry algae and to increase the taste of the malodorous.
The step of adding no extract (S12) is a step of adding an extract of radish which is abundant in dietary fiber and improving digestive power to the dough. The addition of radish extract may provide a more abundant dietary fiber in addition to the above- . In addition, cabbage extract which is rich in dietary fiber and improves digestive power can be added as well as radish. In the non-extract addition step (S12), various kinds of non-extract can be added. In the present invention, however, mudarin water is described as an example. Accordingly, the step (S12) of adding the extractless extract may include a heating step (S121) for mixing and heating water and radish as shown in FIG. 4, a heating step (S121) for adding the herb to the water heated in the heating step (S121) (S122), a heated water, a radish and a herb to sieve the sludge to form a water-free water (S123).
The heating step (S121) is a step of mixing water and radish and heating. The radish is removed, and the radish is removed and mixed with water. As an example, 150 parts by weight of water is added to 100 parts by weight of radish, Allow to boil until 200 parts by weight of water is added.
The hub adding step (S122) is a step of adding a hub such as rosemary and basil to water heated in the heating step (S121) and heating the hub by adding a hub, It may be neutralized and onion may be added. For example, the hub adding step (S122) may include adding 0.4 part by weight of the hub to 100 parts by weight of the sesame.
The step (S123) of forming the water-free water is a step of grinding the heated water, the radish and the herb into a mixer, and filtering the water by sieving to complete the radiant water. The tissue-free size of about 2 mm is included in the mineral water so that a greater amount of dietary fiber can be included in the mineral water.
The natural fermenting species adding step (S13) is a step of adding bread to be used for fermenting bread instead of yeast in the preparation of bread. The details of the natural fermenting species are already known, The non-extract is included in the natural fermentation species so that the content of dietary fiber contained in the dough can be further increased. The use of artificial yeast may be reduced through the use of the natural fermentation species. In the natural fermentation species addition step (S13), as shown in FIG. 5, a non-extract mixing step (S131 And an aging step (S132) for aging the wheat flour and the non-extract mixed in the no-extract mixing step (S131).
The non-extractive mixing step (S131) is a step of mixing the extractless extract into the flour, which allows the dietary fiber to form a further reinforced dough, and the fermentation is performed by adding malt. In the present invention, water is added. For example, 100 parts by weight of mandarin and 0.4 parts by weight of malt are added to 100 parts by weight of wheat flour for 3 minutes to form dough.
The aging step (S132) refers to a step of fermenting and aging wheat flour, mulberry water and malt which are mixed in the non-extractive mixing step (S131) and forming dough. For example, Fermented, and then aged in a refrigerator for 12 hours. The fermented dough is then matured in the freezing room to prevent rancidity so that the natural fermentation species can be used continuously.
In the step of adding mucilage blue (S14), mucilage is added to the dough to reinforce the dietary fiber and improve the digestion promoting action. The plum is a liquid generated by mixing plums with sugar and then aging. It has a brown color. It enhances the green light of dried algae to improve the color balance and to produce an image of healthy bread. do.
The primary fermentation step (S2) is a step of mixing the dough formed in one mixing step (S1) and putting the dough into a closed barrel and fermenting it first, preferably at a low temperature. For example, let the dough ferment for 3 hours in the refrigerated room. At high temperature, it is possible to ferment for about 30 to 40 minutes. However, at a low temperature for 3 hours, the dry algae contained in the dough will absorb moisture and become soft.
The dividing step S3 is a step of dividing the dough firstly fermented in the primary fermentation step S2 into a desired size and making the dough divided into a predetermined size for making one bread, So that the air layer generated in the fermentation step S2 is eliminated.
The second fermentation step (S4) is a step of re-fermenting the dough which has been divided and rolled in the dividing step (S3), wherein the air layer generated during fermentation in the primary fermentation step (S2) So that the air layer is formed by re-fermenting the dough, so that the dough becomes softer and the dough can be easily formed into a desired shape. The bread-making dough after the secondary fermentation step (S4) can be made by putting cow such as red bean, cream or the like in a dough, forming a certain shape, or adding other materials having a specific taste and baking it in an oven By making the bread through the dough according to the present invention, it is possible to produce bread of rich color and rich in dietary fiber, promoting digestion, and capable of producing an image of good-to-eat and healthy bread.
The present invention includes a dough made by the above-described method for producing dough for making bread and having a formulation of cow-fed bread, donut, baguette, croissant, bur, bread, and pastry. Accordingly, it is possible to solve the problems of digestion, obesity, diabetes and the like, which are rich in dietary fiber and promoted digestion, and which can produce various types of bread which can produce an image of good-to-eat and healthy bread .
The present invention also encompasses a dough containing any one of dry seaweed, no extract, naturally fermented species including non-extract, and mulberry blue. Accordingly, the bread having the above effect can be produced even if one of them is included, and they can be combined to increase dietary fiber and digestive power or to improve the color and the like.
6 to 9, a method for manufacturing the diabetic bean bread includes the steps of preparing a dough for preparing a bread dough surrounding the bean jam, Preparing a bean jam (step S200) for manufacturing bean jam; preparing an orange bread (step S300) for preparing a bean jam by inserting the bean jam into the bread dough prepared in the preparation step; . The kneading preparing step (S100) is the same as the kneading method for bread making according to an embodiment of the present invention, and thus a detailed description thereof will be omitted. Therefore, the dough preparation step S100 prepares the dough prepared through the mixing step S1, the first fermentation step S2, the dividing step S3 and the second fermentation step S4.
The manufacturing step S200 of manufacturing the bean sprouts is a step of manufacturing bean jam into beans to be prepared in the dough preparation step S100. The bean jam is prepared by mixing fruit juice with boiled bean bean, thereby eliminating the tangy and sour taste of the bean, To enhance the overall flavor and to reinforce dietary fiber. 7, the boiled-up bean jam preparing step S210 for preparing the boiled bean jam, the fruit juice preparing step for preparing the fruit juice by heating the fruit S220, A mixed heating step S230 for mixing and heating the prepared juice prepared in the preparing step S210 with the fruit juice prepared in the fruit juice preparation step S220, and a step for cooling the mixed juice of the red beans and the fruit juice in the mixed heating step S230 (S240), and an aging step (S250) of aging the bean jam in the cooling step (S240).
The boiled red bean preparing step (S210) is a step of boiling red beans to make red beans, and about 1000 parts by weight of water is added to 100 parts by weight of red beans. When the red beans are swollen and ripened, Cool in cold water.
The fruit juice preparing step S220 is a step of preparing fruit juice to be put in the boiled bean paste prepared in the boiled red bean preparation step S210. The fruit juice preparation step S221 includes heating the fruit by heating the fruit as shown in FIG. 8, A cinnamon addition step (S222) in which cinnamon is added in the decoloring step (S221), and a fruit juice forming step (S223) in which fruit juice is prepared by grinding the molten fruit.
The chewing step (S221) is a step of heating the fruit to be chilled, preferably heating the apple and the pear. Therefore, the sweet and sour taste of apples and pears can eliminate the toughness and feeling of red beans and improve the flavor. Above all, it strengthens the dietary fiber and helps the digestion and helps the digestion, digestion, obesity and diabetes The problem can be minimized. In the chewing step S221, sugar is added to apples and pears cut into a certain thickness and heated, and in the cinnamon addition step S222, cinnamon is added and heated together. For example, 40 parts by weight of the pear may be cut to a thickness of 4 mm with respect to 100 parts by weight of the apple, and 40 parts by weight of sugar may be added and heated. When the apples and the pears are cooked, the slicing step (S221) is finely ground using a mixer, and then 60 parts by weight of water is further added, followed by further heating for 10 minutes.
The cinnamon addition step (S222) is a step of adding cinnamon to the fruit to be stolen in the decoloring step (S221). The cinnamon not only improves the overall flavor by mixing with the apple aroma but also covers the algae flavor of dried algae and radish The Lord can act.
The fruit juice forming step (step S223) is a step of hanging the chopped fruit to complete the fruit juice. The fruit juice forming step may be poured into the face wrapping machine and cooled.
The mixed heating step S230 is a step of mixing and heating the red beans cooked in boiled red bean preparation step S210 and the fruit juice prepared in the fruit juice preparation step S220, And until the fruit juice becomes sticky and sticks together with the red beans.
The cooling step S240 is a step of cooling the molten fruit juice and red bean in the mixed heating step S230.
The aging step S250 is a step of aging the fermented bean jam in the cooling step S240, and is used after being aged in the fridge for one day.
9, the bean jam preparing step S300 is a step of preparing the bean jam by inserting the bean jam prepared in the bean jam preparing step S200 into the dough prepared in the preparing step S100, A forming step S310 of placing the mandarin dough into the dough after the secondary fermentation is completed in step S100 and pressing it in a flat and flat shape; A baking step S330 of baking the dough fermented in the final fermentation step S320 in an oven and a cooling step S340 of cooling the soybean bread baked in the baking step S330 .
The forming step S310 is a step of putting the bean jam prepared in the bean sprout manufacturing step S200 into a final shape on the dough after the secondary fermentation step S4, It can be divided into ~ 80g units. Put 40 ~ 50g of red bean jelly into the divided dough and put it on the pan. Press it with your hand to make it flat and flat.
The final fermentation step (S320) is a step of fermenting the dough formed with the final shape into the fermentation chamber in the forming step (S310), and allowing the fermentation to proceed for 30 to 40 minutes.
The baking step S330 is a step of baking the dough in an oven when the dough is swollen twice as much as the final fermentation step S320. The baking is performed at 180 ° C.
In the step S340, the upper and lower surfaces of the upper and lower surfaces are dark brown. In the step S340, the baked pan is taken out of the oven and cooled. The olive oil is spread and cooled. To be completed.
Hereinafter, a method of manufacturing a dough for making bread will be described in more detail. In order to verify the effect of the dough manufacturing method, as described above, a dough for making bread is manufactured using the dough for manufacturing bread according to the present invention. . However, these are only for the purpose of illustrating the present invention in more detail, but the scope of the present invention is not limited thereto. In addition, the following examples relate to a method for manufacturing anpan bread, but the same applies to other types of bread, except for the content related to red beans.
≪ Example 1 >
1. Preparation of dough
1) Grind the dried seaweed finely to a grinder, and sieve it in 2mm sieve. Then add seaweed soup into pan, add cooking oil and fry. Prepare dried seaweed.
2) Peel 750g of water and add 500g of radish and 2g of herb and heat. When the water evaporates and the weight of radish water becomes 1kg, turn off the fire, grind in a blender, cool down to 2mm sieve, Prepare.
3) Add 500g of wheat flour, 500g of mudarin water, 2g of malt and mix with a spatula for 3 minutes. Put the dough into a plastic bottle and ferment for 8 hours at 32 ° C. do.
4) Put 1kg of wheat flour, 30g of dried seaweed, 500g of mudarin water, 150g of natural fermented seeds, 150g of plum gum, 100g of olive oil, 20g of salt and 20g of yeast in a kneading bowl and knead at low speed for 2 minutes and medium speed for 8 minutes.
5) Mixed dough is put into a barrel, and it is matured at low temperature for 3 hours in a refrigerating chamber to complete dough preparation.
2. Preparation of beads
1) We put 4kg of red bean in 400g of red bean and boil and boil, and it is chilled in cold water to prepare boiled red bean.
2) Remove 500g of apple and 200g of pear and cut to 4mm thickness. Add 200g of sugar and 3g of cinnamon and heat to boil. When apples and pears are ripe, add 300g of water and heat for 10 minutes. Prepare the fruit juice by pouring on a cotton crepe.
3) Put the fruit juice of 2) above in 1) above and stir with a spatula and heat it. When the fruit juice becomes sticky with sticky condition for 10 minutes or more, it is put together with red bean, In the post-fermentation room, prepare a bean jam by aging for one day.
3. Preparation of anpan
1) The dough prepared in 1 above is divided into 70g units and rounded.
2) Apply olive oil on the top of the rounded dough, cover with vinyl and ferment for 10 ~ 15 minutes.
3) Put 40g of red bean jelly into the middle fermented dough, and mold it so that the red bean jelly is not exposed to the outside. Put it on the pan and make a round flat shape.
4) If the dough is fermented in the fermentation room for 30 ~ 40 minutes and it is swollen twice, it is baked at 180 ℃ in the oven. If the top and bottom of the dough are dark brown, remove it from the oven and cool it with olive oil Completes the manufacture of anpan bread.
≪ Example 2 >
Anpan bread was prepared in the same manner as in Example 1 except that no dried seaweed was added to the dough of Example 1.
≪ Example 3 >
Anpan bread was prepared in the same manner as in Example 1 except that no water was added to the dough of Example 1.
<Example 4>
Anpan bread was prepared in the same manner as in Example 1 except that cabbage water was added to the dough of Example 1 in place of mandarin water. Cabbage water was prepared by boiling without adding herbs.
≪ Example 5 >
Anpan bread was prepared in the same manner as in Example 1 except that no herb was added in the process of preparing the mandarin water of Example 1.
≪ Example 6 >
Anpan bread was prepared in the same manner as in Example 1 except that fruit juice was not added to the bean jam in Example 1.
≪ Example 7 >
Anpanamine was prepared in the same manner as in Example 1 except that cinnamon was not added to the fruit juice during the preparation of the mandarin dough of Example 1.
≪ Example 8 >
Anpan bread was prepared in the same manner as in Example 1 except that mucilage was not added to the dough of Example 1.
≪ Comparative Example 1 &
As a general method for producing anpan bread, in Example 1, a dough was prepared without adding dried seaweed, mudarin water, and natural fermentation seeds, and an apple syrup without fruit juice was prepared.
≪ Comparative Example 2 &
Anpanamine was prepared in the same manner as in Example 1 except that the dough was fermented at a high temperature for 30 minutes instead of low temperature aging in the dough preparation process of Example 1.
Test Example: Sensory Test
The sensory evaluation was carried out within 5 minutes from the time when the prepared spermatozoa were prepared as in Examples 1 to 8 and Comparative Examples. The sensory test was performed on 40 inspectors (10, 20, 30, 40, and 50 housewives). The evaluation items were evaluated by subjective evaluation of texture, color, taste, flavor (smell), degree of digestion, excellent score of 7 points and very poor score of 1 point. The degree of digestion was not known immediately after the tasting. Therefore, a subjective evaluation was conducted at 1 hour after the tasting. One point was evaluated when the digestion was not good, 7 points when the digestion was easy and the digestion was easy Respectively. The sensory test results are shown in Table 1 below.
Table 1. Sensory evaluation of red bean paste
As shown in Table 1, it was found that the degree of digestion was significantly higher in Examples 1 to 8 than in Comparative Example 1, indicating that the dry dough, dried mudarin water or cabbage water, fruit juice, , The digestion of the flour contained in the red bean paste was accelerated. In the case of Example 2 and Example 6, the degree of digestion was somewhat lower than that of Example 1, indicating that the dried seaweed and fruit juice It can be seen that there is a contribution to promotion of digestion. In the case of Example 3 and Example 8, the degree of digestion was considerably lower than that of Example 1, indicating that the water content of mudarin and plum Can be known. In addition, in the case of Example 4, the degree of digestion similar to that of Example 1 is shown, and it can be seen that even if the radish is changed to cabbage, it can contribute to the promotion of digestion. Further, even in the case of Example 8, since the degree of digestion is somewhat low, it can be seen that there is a contribution to the promotion of digestion of plum saplings.
In Comparative Example 2, the texture score was significantly lower than that in Examples 1 to 8, because the moisture absorption of the dried seaweed was not smooth due to the aging of the dough at high temperature, and the dry seaweed remained hard And the dried seaweed was not chewed. In addition, in the case of Example 2 and Comparative Example 1, although it was higher than Comparative Example 2, it was lower than that of Examples 1 and 4 to 8, so that it was not particularly inconvenient to the texture, Whereas in the case of Examples 1 and 4 to 8, relatively high scores were obtained on the texture, indicating that the dried seaweed was softly chewed to provide a fresh texture different from the conventional bean curd I could.
In the case of Example 2 and Comparative Example 1, a significantly lower color score was recorded than those of the other Examples and Comparative Examples. As a result, the green bean bread was prepared by adding the dried seaweed to the dough, It can be seen that color is formed. In the case of Example 8, the score was somewhat lower than those of the other Examples and Comparative Example except for Example 2 and Comparative Example 1. As a result, the addition of mucilage blue resulted in a deep greenish color tone in harmony with the dried seaweed .
In addition, the score patterns of Examples and Comparative Examples showed similar patterns in terms of taste or flavor, and in Examples 5 to 8, scores slightly lower in taste and flavor than Example 1 were recorded . It can be seen that the addition of the herb in the preparation of the mandarin water can neutralize the spicy taste and aroma caused by the heating of the radish. By adding the fruit juice to the mandarin orange juice, the juicy and sweet taste of the red bean is caught and the sweet and sour taste And the addition of cinnamon to the fruit juice improves the overall flavor of the fruit juice, and it can be said that the flavor of the dried and dried seaweed can be caught. By adding mucilin blue to the dough, It is possible to provide a plum flavor. In addition, in the case of Comparative Example 1, the score of taste and flavor was recorded very low as compared with Example 1, so that it is possible to prevent the occurrence of a bad taste even when muddrin water and dried seaweed are added in the present invention. It can be seen that an amber bean having excellent taste and flavor can be produced from the dough with added bean jam and plum cake.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as falling within the scope of.
S1: Mixing step
S11: Dry algae addition step
S111: Grinding step S112: Stirring step
S12: Extraction step without extract
S121: Heating step S122: Hub addition step S123: Madurin water formation step
S13: Addition step of natural fermentation species
S131: Mixing of the extract without extract S132: Aging step
S114: step of adding plum
S2: primary fermentation step
S3: Split step
S4: Second fermentation step
Claims (9)
And a primary fermentation step of fermenting the dough formed in the mixing step for a predetermined time,
Wherein the mixing step includes a step of adding a dried seaweed to the dried seaweed to add a dietary fiber-rich bread.
Wherein the first fermentation step is carried out at a low temperature for 3 hours or longer so that the dry seaweed can absorb sufficient moisture.
A pulverizing step of pulverizing the dried seaweed, and a roasting step of roasting the pulverized dried algae in a pan.
The method of manufacturing a dough for making bread according to any one of the preceding claims, further comprising a step of adding a non-extract to the mixture.
A heating step of heating water and water mixed,
And a herb addition step of adding a herb to the water heated in the heating step, so that a hot spicy and flavorless extract can be prepared and added to the dough.
A natural fermentation species addition step of preparing and adding a natural fermentation species,
Wherein the natural fermentation species addition step comprises:
A method for manufacturing a dough for making bread, comprising the steps of: mixing a non-extract with flour and kneading the extract; and aging the dough formed in the step of mixing the extract with no additives.
A method for producing a dough for making bread, comprising the step of adding mucilage blue to the addition of mucilage to improve the color of the bread containing the dried algae and to contribute to the promotion of digestion of the flour.
Characterized in that it has one of the following formulas: cow, donut, baguette, croissant, bur, bread, and pastry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150151859A KR101787002B1 (en) | 2015-10-30 | 2015-10-30 | Manufacturing method for Bread Dough and Bread Dough Produced thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150151859A KR101787002B1 (en) | 2015-10-30 | 2015-10-30 | Manufacturing method for Bread Dough and Bread Dough Produced thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170050386A true KR20170050386A (en) | 2017-05-11 |
| KR101787002B1 KR101787002B1 (en) | 2017-10-18 |
Family
ID=58742311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150151859A KR101787002B1 (en) | 2015-10-30 | 2015-10-30 | Manufacturing method for Bread Dough and Bread Dough Produced thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101787002B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102492177B1 (en) * | 2022-07-29 | 2023-01-27 | 임성철 | Method for producing natural fermented species |
| KR102559933B1 (en) * | 2023-06-22 | 2023-07-25 | 임성철 | Natural fermented species and manufacturing method of fermented bread using the same |
| KR102584894B1 (en) * | 2022-10-19 | 2023-10-05 | 정승민 | Method for producing water for dough containing cabbage extract and water for dough manufactured by the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102603513B1 (en) * | 2023-03-24 | 2023-11-21 | 정승민 | Manufacturing method of Scone with excellent Sensory characteristics |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009082034A (en) * | 2007-09-28 | 2009-04-23 | Riken Shokuhin Kk | Method for producing bread |
| KR101540105B1 (en) * | 2014-06-23 | 2015-07-29 | 이재섭 | kneading composition using Saposhnikovia divaricata and maesil, pastry and manufacturing method of pastry |
-
2015
- 2015-10-30 KR KR1020150151859A patent/KR101787002B1/en active IP Right Grant
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102492177B1 (en) * | 2022-07-29 | 2023-01-27 | 임성철 | Method for producing natural fermented species |
| KR102584894B1 (en) * | 2022-10-19 | 2023-10-05 | 정승민 | Method for producing water for dough containing cabbage extract and water for dough manufactured by the same |
| KR102559933B1 (en) * | 2023-06-22 | 2023-07-25 | 임성철 | Natural fermented species and manufacturing method of fermented bread using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101787002B1 (en) | 2017-10-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101787002B1 (en) | Manufacturing method for Bread Dough and Bread Dough Produced thereof | |
| KR101758816B1 (en) | A manufacturing method for walnut confectionery and walnut confectionery manufactured by the same | |
| KR102218013B1 (en) | Sweet potato donut using natural fermented cultivar and manufacturing method thereof | |
| KR102468766B1 (en) | The method of manufacturing bread contained sweet pumpkin and red rice | |
| KR20100110471A (en) | Fruit breads containing fruit slice and fruit puree and method of manufacturing thereof | |
| KR20190120625A (en) | Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same | |
| KR102368149B1 (en) | A method of manufacturing a baguette with Pollack Roe and a baguette with Pollack Roe manufactured thereby | |
| US20080063761A1 (en) | Processed Flour Food Containing Added Bilberries and Method of Coloring The Food | |
| KR101737393B1 (en) | Steamed bread comprising aronia and mulberry and manufacturing method thereof | |
| KR101540105B1 (en) | kneading composition using Saposhnikovia divaricata and maesil, pastry and manufacturing method of pastry | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| KR101787001B1 (en) | Manufacturing method for Bean-jam Bun with Dietary Fiber and Bean-jam Bun with Dietary Fiber Produced thereof | |
| KR20210073970A (en) | Manufacture method for bread using Allium fistulosumL | |
| KR101943876B1 (en) | Method for manufacturing tteokgalbi comprising oat | |
| KR100881433B1 (en) | Bean curd cracker manufacturing methods | |
| KR101710891B1 (en) | A paste composition for bread comprising rice, sweet rice, and oats | |
| KR20210038067A (en) | Method for Manufacturing 2 stages aging chestnut bread and chestnut bread manufactured by the same | |
| KR102498303B1 (en) | How to make cookies | |
| KR102655882B1 (en) | Method of making sweet pumpkin bread wrapped in lotus leaves and lotus leaf sweet pumpkin bread prepared by this method | |
| KR102363877B1 (en) | Egg tart and manufacturing for therof | |
| KR102575907B1 (en) | Manufacturing method of donuts | |
| KR102542305B1 (en) | The method of manufacturing ferment chestnut pie | |
| KR102242393B1 (en) | Manufacturing method of BUCUMI using mushroom and fresh potato | |
| CN108244208A (en) | A kind of tea flavour chinquapin cookie and preparation method thereof | |
| KR20240015354A (en) | Method for manufacturing chewy cookies containing fruit puree |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |