KR20170089736A

KR20170089736A - Bread Including the Extract of Reed Roots and artemisia capillaris and Oriental raisin tree and the Method of Making the Same

Info

Publication number: KR20170089736A
Application number: KR1020160010771A
Authority: KR
Inventors: 이태희
Original assignee: 이태희
Priority date: 2016-01-27
Filing date: 2016-01-27
Publication date: 2017-08-04

Abstract

The present invention relates to a bread containing a reed root extract and a preparation method thereof, and more particularly to a bread containing a reed root extract useful for health by containing an active ingredient of reed roots and a preparation method thereof.
The bread containing the reed root extract of the present invention is characterized in that it contains 6 to 10 parts by weight of reed root extract with respect to 100 parts by weight of the grain powder.
According to the present invention, a hot-water extract of reed roots is prepared by using reed roots discarded in the reed forests such as Sunchon bay reed forest and other reed masses, and breads using the extracted reed roots are used to provide healthful breads containing the active ingredients of reed roots It can contribute to the economic development of Suncheon Bay and other reed habitats, and it can be developed as a health functional food and tourist product of international tourist attraction.

Description

[0001] Description [0002] BREAD INCLUDING THE RED ROTARY EXTRACT AND PROCESS FOR PRODUCING THE SAME [0002]

The present invention relates to a bread containing a reed root extract and a preparation method thereof, and more particularly to a bread containing a reed root extract useful for health by containing an active ingredient of reed roots and a preparation method thereof.

Consumption of bread has been rapidly increasing due to changes in diet patterns due to the busy daily life and westernization of modern people.

Bread is made from wheat flour, baked with yeast, salt, etc. to form gluten, kneaded with water, expanded by fermentation of yeast, baked and baked.

The bread can be divided into a straight dough method and a sponge dough method. In addition, a continuous dough mixing system, a pre-liquid fermentation system, a water roux startewr, a frozen dough method, an emergency dough method, a remixed dough method, a no-time dough method, a charleywood dough method ), And an overnight sponge method. According to each preparation method, there are advantages and disadvantages in the texture, storage stability, workability, etc. of the bread, and a suitable method is selected according to the purpose and necessity.

However, when the ingredients of wheat flour, which is the main component of bread, are used, various kinds of foods useful for health are introduced into baking in order to improve the cause of adult diseases when bread is used as a stock, And the kind of bread is diversified to enjoy the fragrance.

Recently, artificial additives for adding flavor, taste and color to flour dough have been added for baking. However, there are many nutritional, hygienic and economical problems and it is necessary to improve them.

For example, corn bread, barley bread, green tea bread, brown rice bread, chlorella bread, green pufferfish, coffee bread, and horsetail bread are used as natural plant extracts.

Therefore, the present inventors have invented a healthful bakery to satisfy the demand of various consumers including the reed roots, Artemisia japonica, and Hovenia dulcis which are useful for health.

Korea Patent Publication: 10-2015-0117124: Natural fermented species fermented with mushroom and method for producing natural fermented bread using the same Korea Patent Publication: 10-1996-0036918: Healthy bread and a method for producing the same

It is an object of the present invention to solve the above problems and provide a health-effective bread containing the active ingredient of Reed Root Extract which is useful for health, and a process for producing the same.

In order to accomplish the above object, the bread containing the reed root extract of the present invention is characterized in that it contains 6 to 10 parts by weight of reed root extract with respect to 100 parts by weight of the grain powder.

According to a preferred embodiment, the grain flour is a flour of at least one grain selected from the group consisting of wheat, rice, barley, soybean, red bean, oats, corn, millet, blood, buckwheat, .

According to a preferred embodiment, the bread is any one of sweet bread, barley bread, corn bread, white bread, omelet bread, baguette bread, English muffin, Denisie pastry, whole wheat bread, and croissant bread.

In addition, the reed roots are washed, 0.3 kg of reed roots is added to 6 L of purified water, boiled at a temperature of 100 to 120 ° C for 2 to 5 hours to filter out the supernatant liquid, subjected to hot water extraction and concentrated under reduced pressure to prepare reed roots extract ; 6 to 10 parts by weight of the reed root extract, 60 to 64 parts by weight of water, 2 to 5 parts by weight of yeast, 1.75 to 2 parts by weight of salt, 0.1 to 0.2 parts by weight of yeast food, 3 to 4 parts by weight of shortening, 3 to 5 parts by weight of skim milk powder, and 3 to 5 parts by weight of skim milk powder, and then fermenting the dough after the dough is prepared and the fermented dough is heated at a temperature of 190 to 250 ° C. for 30 to 40 minutes in an oven And a third step of roasting the roasted roots.

According to a preferred embodiment, in the second step, the remaining reed root residue extracted in the first step may be pulverized and mixed together in the dough.

According to a preferred embodiment, the dough and fermentation method of the second step is characterized by being either a straight method or a gravity method.

Also, the present invention provides a bread comprising the reed root extract, which is produced by the above-described method.

According to the present invention, by including the extract of reed roots, it is possible to provide a healthful bread containing the active ingredient of reed roots.

Suncheon Bay reed forests and other reeds By using the reed roots that are abandoned in the massive area, it is possible to contribute to the economic development of Suncheon and other reed habitats by developing bread as a health food and tourism product of international tourist attraction Do.

In the present invention, the bread containing the reed root extract and the preparation method thereof will be described by way of examples. It will be understood that the invention is not limited to the embodiments described below and that various modifications are possible to those skilled in the art to which the invention pertains.

First, the reed included in the present invention is a perennial herb that often grows in the water, and its importance is easily overlooked due to the commonly used herb or the common herb. Reeds in swamps, rivers, wetlands, and beaches. It grows about 2 ~ 4m. The inside of the stem is empty. Leaves are about 30 ~ 50cm.

In the ground of a reed, a young stem is called a longish shoot or a reed shoot, and it is cooked like a bamboo shoot, or it is eaten raw, and it tastes a little cheap. In ancient China, the young shoots of reeds were regarded as a very precious cooking material. There are still dishes made in reeds in Southeast Asia. There are various kinds of pharmacological effects such as diuretic, hemostatic, hemorrhagic, sweating, scurvy, detoxification, and gastric emptying. The taste of reed roots is sweet, the nature is cool, it acts on menopause, the stomach, increases secretion, makes urine come out well, hangover, protects liver.

When you are addicted to radioactivity, drinking reed roots for a long time increases the number of white blood cells, strengthens the immune system of the body, increases the hematopoietic function, and gradually restores the function of the body. Reed roots are strong in detoxification, so they are often prescribed as herbal medicines by adding reed roots to pesticide poisoning or heavy metal poisoning.

On the other hand, the baking process is divided into a straight dough method and a sponge dough method. Straight method is a method of kneading all the materials in a mixer at a time. The kneading temperature is maintained at 27 ° C, and the fermentation time is generally completed within one and a half hours to three hours. Straight methods include standard direct method, re-kneading method, and no-time kneading method.

The medium-sized method (sponge method) is a method in which wheat flour is used in an amount of 55% or more, the yeast and water are mixed to aged the intermediate dough, and the remaining ingredients are mixed. Parmenbread and pastry bread are typical examples of breads made using the medicinal method. The medicinal method is one of the two methods of baking dough, and the first dough is called the fondue and the later dough. Sponge dough with little gluten formation is first kneaded and fermented for at least 3 to 5 hours. Then, the remaining dough material is mixed with the sponge dough and mixed. Sponge dough is kneaded briefly for 4 to 6 minutes, and dough temperature is 22 to 26 ° C (usually 24 ° C), which is slightly lower than that of the straight method.

The bread comprising the reed root extract of the present invention is characterized in that it comprises 6 to 10 parts by weight of reed root extract per 100 parts by weight of the grain powder. If the content of reed root extract is less than 6, it is difficult to expect the effect of the active ingredient of reed roots. If the content of reed root extract is 10 or more, the taste of bread is too much.

According to a preferred embodiment, the bread may be any one of sweets, barley bread, corn bread, white bread, omelet bread, baguette bread, English muffin, Denisie pastry, whole wheat bread, croissant bread.

The present invention also provides a method for producing bread comprising the following reed root extract.

First, reed roots are washed, and 0.3 kg of reed roots is added to 6 L of purified water, boiled at a temperature of 100 to 120 ° C. for 2 to 5 hours, and the supernatant is filtered out by hot water extraction and concentrated under reduced pressure to prepare reed roots extract.

Next, 10 to 20 parts by weight of the reed root extract, 60 to 64 parts by weight of water, 2 to 5 parts by weight of yeast, 1.75 to 2 parts by weight of salt, 0.1 to 0.2 parts by weight of yeast extract, 4 to 7 parts by weight of shortening, 3 to 4 parts by weight of shortening, and 3 to 5 parts by weight of skim milk powder are prepared and fermented.

It is preferable to mix the above materials and mix for about 14 minutes. It is preferable to mix 2 minutes at the first stage of the mixing, 2 minutes at the second stage of the clipping-up stage, 1 minute at the third stage of the maintaining- Mix for a minute. The blend stage is the optimal stage for most bread dough, with the glue-bound barrier membrane stage.

At this time, according to a preferred embodiment, the kneading in the second step is made by either a straightening method or a gravity method.

At this time, in the case of producing by the straight method, the kneading temperature was 27 ° C and the first fermentation was conducted for 3 to 5 hours, and the humidity was 75 to 80%. After the primary fermentation, the kneading temperature is maintained at 25 to 29 ° C, preferably at 27 ° C, the humidity is maintained at 77%, and the intermediate fermentation proceeds for 12 minutes. After the intermediate fermentation, the secondary fermentation was carried out for 40 minutes while maintaining the temperature at 40 ° C and the humidity at 82 to 90%.

On the other hand, in the case of manufacturing by the medium-sized method (sponge method), the two-step mixed materials are continuously mixed for 4 to 6 minutes. However, unlike the straightening method, do not do the whole dough, but make half of the final half weight, then mix the other half in the final dough. The sponge method has a lower failure rate than other methods in the fermentation process compared to the straight method, which is a useful method for mass production of bakery than general small bakeries.

At this time, the dough temperature of the whole dough is set at 22 to 26 ° C, preferably 24 ° C, the first fermentation is carried out for 3 to 5 hours, and the humidity is maintained at 75 to 80%. After the primary fermentation, the kneading temperature was 25 to 29 캜, preferably 27 캜, the humidity was 75 to 80%, and the intermediate fermentation was conducted for 12 minutes. After the intermediate fermentation, the temperature was finally maintained at 40 ° C and the humidity was maintained at 80 to 85%, and the secondary fermentation was carried out for 40 minutes. The fermented medium is mixed with the remaining dough (pre-fermented dough) to prepare a complete dough.

Intermediate fermentation is carried out at a temperature of 27 to 29 ° C and a relative humidity of 75 to 77% until it expands 1.7 to 2.0 times in volume for 10 to 20 minutes. The intermediate fermentation method is covered with a damp cloth or vinyl so that no water is released. They can be placed on a workbench or placed in a fermentation chamber.

Table 2 shows the conditions under the manufacturing process and the completion date of the fermentation.

The temperature and humidity of the secondary fermentation chamber according to the product are shown in Table 3.

Finally, the fermented dough was baked in a commercial oven (FDO-710z desk oven) at a temperature of 190 to 250 ° C for 30 to 40 minutes. Preferably, it is preferable to bake at 210 DEG C for 35 minutes.

It is preferable to bake at a temperature of 190 to 250 ° C. When the oven temperature is over 250 ° C., the volume of the bread is small, the skin color is thick, the baking loss is small, and the texture becomes damp. Cookie bread has spots or irregular colors.

On the other hand, at too low oven temperature of 190 DEG C or less, the volume of the bread is large and the baked color is thin and lacks in gloss. In addition, the burning loss ratio is large, the skin is thick, the texture is crumbly, and the flavor is poor.

When the product is baked at a high temperature for a short time, the moisture can be retained the most. The relationship between the baking temperature and the baking loss due to baking is as follows.

According to the present invention, a hot-water extract of reed roots is prepared by using reed roots discarded in the reed forests such as Sunchon bay reed forest and other reed masses, and breads using the extracted reed roots are used to provide healthful breads containing the active ingredients of reed roots It can contribute to the economic development of Suncheon Bay and other reed habitats, and it can be developed as a health functional food and tourist product of international tourist attraction.

The above-described embodiments are illustrative and those skilled in the art will be able to make various modifications and alterations to the disclosed embodiments without departing from the technical idea of the present invention. The scope of this invention is not limited by these variations and modifications.

Claims

And 6 to 10 parts by weight of a reed root extract with respect to 100 parts by weight of grain powder.

The method according to claim 1,
Wherein the grain powder is a powder of at least one grain selected from the group consisting of wheat, rice, barley, soybean, red bean, oats, corn, millet, blood, buckwheat, Included bread.

The method according to claim 1,
Wherein the bread is any one of sweet bread, barley bread, corn bread, bread, omelet bread, baguette bread, English muffin, Denisie pastry, whole wheat bread, croissant bread.

The reed roots are washed, 0.3 kg of reed roots are added to 6 L of purified water, boiled at a temperature of 100 to 120 ° C. for 2 to 5 hours to filter out the supernatant, hot water is extracted and concentrated under reduced pressure to prepare a reed root extract;
6 to 10 parts by weight of the reed root extract, 60 to 64 parts by weight of water, 2 to 5 parts by weight of yeast, 1.75 to 2 parts by weight of salt, 0.1 to 0.2 parts by weight of yeast food, 3 to 4 parts by weight of shortening, 3 to 5 parts by weight of skim milk powder, and then fermenting the dough;
And a third step of baking the fermented dough in an oven at a temperature of 190 to 250 DEG C for 30 to 40 minutes.

5. The method of claim 4,
Wherein the second step comprises grinding the reed root residue extracted in step 1, and mixing the reed root residue together with the dough.

5. The method of claim 4,
Wherein the second step is characterized in that the kneading is one of a straight-kneading method and a co-milling method.

A bread comprising the reed root extract according to claim 4 or 5.