KR20180050909A - Manufacturing method of dried persimmon steamed rice bread having five colors and its steamed rice bread manufactured thereby - Google Patents

Abstract

The present invention relates to a method of preparing five-colored dried persimmon steamed rice bread and the five-colored dried persimmon steamed rice bread prepared thereby. In the method of preparing five-colored dried persimmon steamed rice bread, an amount of rice flour is increased when dough for an outer cover of steamed rice bread is prepared to optimize mix of ingredients, and the dough is kneaded, matured at the low temperature of 0°C, and then kneaded again to prepare the outer cover of steamed bread. As the steamed rice bread includes one colored ingredient among five-colored ingredients, selected from a group consisting of blue, red, yellow, white, and black plants among edible or medicinal plants suitable to yin-yang in the oriental medicine, such that a unique color of each ingredient is maintained, thereby being able to provide the five-colored steamed rice bread having enhanced preference and texture. Furthermore, the five-colored dried persimmon steamed rice bread of the present invention has an enhanced texture. Moreover, as the steamed bread is a colored food, consumers may be familiar with the five-colored dried persimmon rice steamed bread. The steamed rice bread is a processed product with reduced gluten content, thereby reducing a chance of causing allergies and atopic dermatitis. The five-colored dried persimmon steamed rice bread can be provided as a food that meets the trend of wellbeing. Particularly, the steamed rice bread can be provided as a snack for diabetic and obese patients or children.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing dried persimmon rice steamed bread, and to a method for manufacturing rice persimmon bread,

The present invention relates to a method for producing dried persimmon rice steamed bread of an opaque system and a rice steamed bread prepared from the same, and more particularly, to a rice steamed bread made from steamed bread crumbs, And the rice husk content is increased to provide a gluten-free product. At the same time, it is selected from the group consisting of blue, red, yellow, white and black among edible or medicinal plants suitable for oriental medicine, The present invention relates to a method for producing an eggplant-type dried persimmon rice steamed bread which contains one component of the five-color system and maintains the intrinsic color of each component to improve the palatability and texture of the product, and a rice steamed bread produced therefrom.

In general, steamed bread is a steamed steamed bread without oven. It uses flour as a main ingredient. It is added with a swelling agent which is a food additive which helps to swell the powdered ingredients such as sugar, milk, eggs, baking powder and other steamed bread After kneading, the bean jam is inserted and aged, and then it is put into the steamer and steamed with steam of boiling water.

On the other hand, although steamed bread is traditional and popular bread that everyone and everyone enjoys, steamed bread, which is traditionally sold in a bakery, is mainly served with white steamed bread, which is made by simply putting a bean jam into imported wheat flour, There is a shortage in satisfying taste and palatability to the modern people who have been made. Especially, there is a problem that nutrition masks are not enough.

In particular, in most countries with flour stocks, gluten is the causative agent of celiac disease, which affects wheat allergies and atopy, making gluten-free processed products And research is underway to maintain health through dietary habits. According to research reports by Gallagher et al., Interest in rice flour has been increasing as a grain substitute for wheat. Furthermore, in addition to carbohydrates and crumbs of steamed breads, which have not conventionally contained various nutrients, calcium, cheese, Vegetables and so on.

For example, in Korean Patent No. 936795, Korean rice brown rice is used instead of wheat flour as a main raw material and contains wild rice (gandalf, ghdra, and so on), which is excellent in digestion and nutritional superiority.

Specifically, in the manufacturing method of the above-described wild-type brown rice steamed bun, the outer surface of the steamed bread is selected from the group consisting of at least one saccharide selected from white sugar, brown sugar, liquid fructose, fructose and lactose, refined salt, gluten, skim milk powder, baking powder, yeast , Brown rice, gondolas, and repairs, and mixes and kneads the acidic juice, purified water, and soybean oil to prepare dough for brown rice soup. The brown rice powder is used instead of wheat flour for dough preparation. A certain amount of dry gluten is added separately in the manufacturing process.

For example, Korean Patent Laid-Open Publication No. 2011-99952 discloses a method for producing a rice flour mixture in which rice flour, rice bran, gluten, and baking improver are mixed with rice flour; A premix obtained by mixing sugar, malto dextrin, baking powder, vanilla flavor, salt, and edible oil in the rice flour mixture is disclosed. However, in the above invention, even when the main component is used as the rice flour in the range of 70 to 72 parts by weight and the rice bran in the range of 8 to 10 parts by weight, 13 to 17 parts by weight of the gluten component are mixed together.

In addition, Korean Patent No. 1215889 discloses a method for preparing a steamed bread in which a large amount of sugar is used in order to impart sweetness in a conventional method, so that a person with diabetes can eat it with ease. Instead of using sugar, To improve the palatability of marinade salt, we added barley sprout powder and sesame oil as flour to wheat flour on the outer surface of steamed bread to provide nutritional and snack foods that meet modern taste and taste. .

In addition, various attempts have been made to improve the product due to the influence of the flavor and color of the conventional steamed bread or the inclusion of additional ingredients.

Korean Patent No. 1445138 by the inventor of the present invention contains an anticancer herb of blue, red, yellow, white, and black in the color of herbal medicine to improve the palatability and sweetness of the herb, Has provided herbal sweets that remain in Castella type.

Accordingly, the present inventors have made efforts to improve the problem of steamed bread having a main ingredient of wheat flour as a result, and as a result, the present inventors have found that the steamed bread crumbs contain the components of the blue, red, yellow, white and black colors selected from edible or medicinal plants suitable for oriental medicine, It provides the palatability and tastes of the product due to its nutritional function and color preservation, and at the same time, it improves the product to be able to eat food for the diabetic and obese patients by replacing the sugar with the raw sugar, and also improves the content of the rice flour, The present invention has been completed by providing a well-being coloring type dried persimmon rice steamed bread which has reduced the causative substances of celiac disease which affects allergy and atopy due to gluten.

It is an object of the present invention to provide a process for producing dried persimmon rice steamed bread.

Another object of the present invention is to provide a method for producing a medicinal herb which comprises a coloring component of one of the five color components selected from the group consisting of blue, red, yellow, white and black among edible or medicinal plants suitable for oriental medicine, It is to provide an autumnal-type dried persimmon rice steamed bread which maintains the inherent color of each ingredient to improve palatability and sweetness of the product, and raises the rice flour content to lower the gluten content.

In order to accomplish the above object, the present invention provides a method for producing a flour of wheat flour, comprising: 1) 50 to 80 parts by weight of rice flour, 5 to 15 parts by weight of natural sweeteners, 7 to 10 parts by weight of raw yeast, A kneading step of mixing 2 to 10 parts by weight of one of the five colored components selected from the group consisting of red, yellow, white and black and baking powder components and further adding 40 to 60 parts by weight of the rice wine to the mixture, 2) aging in which the dough is performed at a temperature of 0 to 4 ° C for at least 24 hours, 3) a step of spraying wheat flour into the aged dough and re-kneading at a low speed to provide a steamed bread crust; 4) A method of manufacturing a dried persimmon rice steamed bread of an opaque type selected from the group consisting of blue, red, yellow, white and black, which comprises a step of forming a semi-finished product into which a bean jam is inserted, 5) a fermentation process and 6) to provide.

1) The natural sweetener in the kneading process is a raw sugar; Or a concentrate or extract powder derived from persimmon or lemon juice is preferably used.

In the 4) molding step, the beads may further include 2 to 15 parts by weight of a persimmon or persimmon marl, alone or in combination with 100 parts by weight of beads.

Also, the 5) fermentation process is performed at a humidity of 75 to 85% for 30 to 40 minutes.

Accordingly, the present invention relates to a method for producing gluten-reduced green color, which contains one of the five color components selected from the group consisting of blue, red, yellow, white and black among edible or medicinal plants according to the above- Dried persimmon rice served with steamed bread.

Accordingly, the present invention relates to a composition comprising a powder of a single component or a mixture thereof selected from the group consisting of watermelon peel, pine needles, wormwood, green tea, dandelion, leek and broccoli, extract or extract obtained from the extract, And the dried persimmon rice.

The present invention also relates to a powder of a single component or a mixture thereof selected from the group consisting of Angelica keiskei keiskei, Cheonjiyang, Paekcheolgi, Jinji berry, Gujipong, Tomato, Jujitsu, Gujija, Dried persimmon rice steamed bread with an extract or an extract powder and containing red color.

The present invention relates to a coloring composition comprising an extract or extract powder obtained from an extract of a single or a mixture thereof selected from the group consisting of squash, tofu, peanuts, ganoderma, Dried persimmon rice steamed bread.

The present invention also relates to a powder of a single component or a mixture thereof selected from the group consisting of plumeria, onion, garlic, angelica, saury, radish, pear, lotus root, cabbage, hwanggi, , An extract solution obtained from the extract, or an extract of powdered dried white dried persimmon rice.

The present invention relates to a powder of a single component or a mixture thereof selected from the group consisting of black beans, black sesame, shiitake mushroom, black rice, double mosquito, black currant, chocolate berry, blueberry, cacao and cinnamon, Dried persimmon rice steamed bread containing the extracted or extracted powder obtained in Example 1 and having a black color.

The method for producing the dried persimmon rice steamed bread according to the present invention is a method for preparing steamed rice breads using a conventional flour baking facility, in which the rice flour content is optimized while kneading the steamed bread crumbs, kneaded at a low temperature (0 ° C) By making the post-re-kneading of the steamed bread crust, it is possible to produce a processed product with reduced gluten.

Also, in the production of the steamed bread crust dough, one of the five colored components selected from the group consisting of blue, red, yellow, white and black in the edible or medicinal plant is contained, and the nutritional function and the By preserving the original color and providing palatability and tastes of the product, it is possible to produce dried persimmon rice steamed bread of five colors to harmonize taste and color correlated with each other in the yin and yang five lines.

Therefore, the method of manufacturing dried persimmon rice steamed bread according to the present invention uses rice flour, and when the wheat flour is used as a main ingredient of the steamed bread crust, the content of gluten, which is a cause of allergy and atopy, By providing a processed product, the occurrence of skin allergy can be reduced and the eating habits can be improved.

Furthermore, the reduced gluten reduction product produced by the improvement of the process of the present invention can be used not only as an effective processing method for excess rice of dried persimmon rice, but also as an edible or medicinal plant , Red, yellow, white, and black, thereby improving the texture of the product and providing a familiar food culture for the digestive system, And as an obese patient or as a child snack.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view of a process for producing an egg yolk rice cracker of the present invention,
FIG. 2 is a rice-steamed bread prepared according to the method of manufacturing the dried-colored persimmon rice steamed bread of the present invention,
FIG. 3 is a wheat flour produced according to the conventional manufacturing method,
Fig. 4 is an inside view and an inside view of the blue, red, yellow, white and black colored dried persimmon rice steamed bread of the present invention.

Hereinafter, the present invention will be described in detail.

When an explanatory view according to the process schematic diagram for the manufacturing method of the persimmon rice steamed autumnal sequence of the present invention shown in Figure 1, the present invention provides 1) flour relative to wheat flour 100 parts by weight of flour 50-80 parts by weight of a natural sweetener from 5 to 2 to 10 parts by weight of one of the five color components selected from the group consisting of blue, red, yellow, white and black in an edible or medicinal plant, 2 to 10 parts by weight of a baking powder A kneading process in which 40 to 60 parts by weight of makkolli is further mixed,

2) a step of aging the dough at a low temperature of 0 to 4 캜 for at least 24 hours,

3) adding the flour to the aged dough and re-kneading the kneaded mixture at a low speed to provide a steamed bun envelope,

4) a step of molding a semi-finished product into which a bean jam is inserted, alone or in combination with 2 to 15 parts by weight of a mixed type selected from persimmons or persimmon fermentation, relative to 100 parts by weight of bean jam,

5) Fermentation process and

6) A method for producing rice steamed bread of an opaque color system selected from the group consisting of blue, red, yellow, white and black, which is a steam process.

In the manufacturing method of the present invention, 1) the kneading process is performed by mixing 50 to 80 parts by weight of rice flour, 5 to 15 parts by weight of natural sweeteners, 7 to 10 parts by weight of raw yeast, , 2 to 10 parts by weight of some components of the five-color system selected from the group consisting of sulfur, white and black and baking powder components are mixed, and 40 to 60 parts by weight of makkolli is further mixed.

The 1) kneading process provides a steamed bread crust through optimization of ingredients and content of the ingredients without adding extra gluten components for normal baking.

Therefore, the kneading process of the steamed bun of the present invention uses 50% to 80% by weight of rice flour based on 100% by weight of the above-mentioned flour milled wheat flour, with a gluten content of 13% or more.

Usually wheat flour is classified into strong (11 to 13 wt%), gravity (9 to 10 wt%) and intensifying (7 to 9 wt%) depending on the protein (gluten) content.

The chemical bonding of flour proteins is a bond that is involved in the unique viscoelasticity of wheat flour, and can be divided into amide bond, SH group, and disulfide group (-SS-) hydrogen bond. -SS-).

Cysteine (2P-CH-SH) cystine (P-CH ₂ -SS-CH ₂ -P)

Thus, the effect of gluten formation on the dough is such that as the bread dough continues to ferment, the bubbles present in the dough grow larger and the gluten film around the bubble expands and expands with the gas pressure, Since the bubbles are dispersed into several bubbles and the total number of bubbles increases, the carbonaceous gas expands, resulting in the dough of the product being fine and swollen.

At this time, if the rice content exceeds 80 parts by weight, the degassing process is difficult and the gluten content is weakened, so that the durability of the dough is reduced, so that the surface of the product is difficult to be smoothly formed.

Rice ( Oryza sativa ) is mainly composed of 70% of carbohydrates, 7 ~ 8% of crude protein, 1 ~ 2% of crude fat, minerals such as phosphorus and magnesium, vitamins such as vitamin B. E and nutrients such as dietary fiber . Protein has a low content, but it is a high quality protein and it is superior in quality. Minerals are rich in phosphorus and low in calcium.

The rice flour contained in the steamed bread crust of the present invention may be rice flour, brown rice, glutinous rice or a mixed flour thereof. In the examples of the present invention, rice flour or dried rice flour is used, but the present invention is not limited thereto.

1) By adding rice flour to the kneading process, it is possible to enrich the nutritional value, to add the flavor to the taste, to make the taste not tired, to improve the texture by making the steamed bun skin to be chewy, Reduce the phenomenon to prevent the taste from changing when the steamed bread is cooled.

In this case, the rice flour is contained in an amount of 50 to 80 parts by weight based on 100 parts by weight of the high-strength flour. When the rice flour content is less than 50 parts by weight, the product is similar to the product obtained by 100 parts by weight of the strong flour, , The volume of protein is low in browning reaction and the oven expansion is small and the contact area with oven heat is small and light color is shown. On the other hand, since the content of gluten is lowered and the resistance to gas expansion is weak, the gluten is excessively expanded and the cell walls are overlapped. Therefore, since the content of gluten is slightly open and the thick wall and rough texture are shown, Lt; / RTI > In addition, compared with 100% wheat steamed bread, there is a problem that the surface is not smooth.

(1) In the kneading process, carbon dioxide (CO ₂ ) is generated by using biotest (yeast) to bloom the bread, and the gas is subjected to a primary fermentation process at a temperature of 27 to 30 ° C. and a humidity of 70 to 80% However, in the production method of the present invention, the above primary fermentation step is omitted, and after the kneading and 2) the low temperature aging step is carried out.

At this time, in order to overcome the problem that the raw yeast is inactivated at a low temperature aging temperature condition, the rice wine as a raw yeast is put into a kneading process to promote fermentation even at a low temperature aging temperature condition.

Also, the amount of rice wine used in the kneading process provides an effect of reducing the amount of water used in the production of dough. In this case, it is preferable to add 40 to 60 parts by weight of rice wine to 100 parts by weight of the flour.

1) In the kneading process of the present invention, saccharides are used in order to produce a sweet taste and to be used as a food for yeast to cause expansion of the dough smoothly, but usually, saccharides are used, and any one or more saccharides selected from white sugar, brown sugar, liquid fructose, It is not suitable for snacking for diabetic patients or children.

Accordingly, the present invention contains 5-15 parts by weight of at least one selected from the group consisting of raw sugar or a concentrate or extract powder derived from persimmon or persimmon as natural sweeteners.

As an example of a natural sweetener, raw sugar is unpurified sugar, which is milled without removing molasses from sugarcane or sugar beet. Therefore, natural nutrients such as pigment, calcium, potassium, phosphorus, and magnesium are still alive, It has flavor and color. In general, sugar consumes minerals such as calcium in the process of absorption, while non-refined sugar contains nutrients in itself, which can improve such problems.

As another example of the natural sweetener, a concentrate or extract powder derived from persimmon or persimmon can be used. However, a concentrate or an extract powder obtained from a material containing an excessive amount of the saccharide ingredient may be used instead.

Thus, by mixing the above-mentioned natural sweeteners at the time of manufacturing the steamed bun of the present invention, it is possible to provide a healthy eating culture for the well-being, and to provide healthy snacks especially to diabetic and obese patients and children.

In the kneading process of the present invention, 2 to 10 parts by weight of one of the five colored components selected from the group consisting of blue, red, yellow, white and black in an edible or medicinal plant is added to 100 parts by weight of the flour .

The nutritional function and the inherent color of each ingredient are preserved by containing the five color components selected from the group consisting of blue, red, yellow, white and black to provide the palatability and taste of the product, An orange rice steamed bread can be produced so as to harmonize taste and color correlated with each other.

In addition, there are 1) ingredients for baking powder used in the kneading process include salt, skim milk powder, baking improver, baking powder and the like, and the salt improves the taste of the steamed rice bran and the tenacity of the dough, Dried persimmon of the color system raises the texture of rice steamed bread.

Baking powder causes the gas to bloom when it encounters liquid.

The above 1) kneading process is performed by straight dough method in which all the ingredients except the oil are put into the mixer and the mixing is finished at one time, so that the manufacturing process is simple and the conventional workshop or manufacturing facility can be used as it is, And time can be saved. In addition, the fermentation loss can be reduced.

2) The aging process of the present invention is 1) the dough obtained in the kneading process is performed at 0 to 4 캜 for 24 hours or more.

1) Allow the ingredients to slowly ferment at 0-4 ° C by optimizing the ingredients and content of the ingredients to facilitate fermentation at low temperatures in the kneading process. At this time, the aging time can be changed to provide sufficient time, but the desired viscosity and elasticity can be obtained as a result of performing for 24 hours.

In the step 3) of the present invention, 1 to 2% by weight of flour is added to the aged dough and the mixture is re-kneaded at a low speed to complete a steamed bread crust capable of collecting carbon dioxide (CO ₂ )

By performing the 3) remixed straight method, durability of the dough can be increased to delay the aging of the product. Therefore, the disadvantage that the gluten content is decreased due to the increase of the rice content in the kneading process of the above 1) Straight method, weakens the gas holding power and weakens the fermentation durability.

In addition, the re-kneading process can produce a stable dough corresponding to mechanization and provides excellent restoring force when the finished product is thawed after cryopreservation, thereby reducing the defective rate of the final product and improving the quality of the product.

4) In the molding process, the steamed bread crust is divided, and the bean jam is inserted while being diced, so that the semi-finished product is formed, and various changes or designs can be applied to improve the product utilization. For example, in the embodiment of the present invention, the size of the steamed bread is smaller than that of the conventional steamed bread, and the food can be easily molded.

In addition, the steamed bread can be filled with ordinary red, blue or white bean jam, or the bean jam can be finely cut and mixed with a single or a mixed form selected from persimmon or persimmon.

Thus, it is preferable to contain 2 to 15 parts by weight of the persimmon or persimmon alone or 100 to 200 parts by weight of the mixture.

5) The fermentation process of the present invention is carried out at a humidity of 75 to 85% for 30 to 40 minutes. At this time, by performing the fermentation process, when steamed in a steam pot, a film is well formed on the steamed bread, and the surface of the bread is made smooth, so that a good appearance and a smooth steamed bread can be completed.

On the other hand, when steamed after natural aging without the fermentation process, the flavor and taste may be lower than that of the fermented steamed bread, the texture may be less smooth, and the moisture content may be altered.

6) The steam process of the present invention can be carried out by steaming the fermented dough in a hot pot at 90 to 100 ° C for 10 to 20 minutes.

2 is a perspective view of the dried persimmon rice steamed bread prepared according to the manufacturing method of the dried persimmon rice steamed bread of the present invention. The dried persimmon rice steamed bread of the present invention is prepared as follows. can do. On the other hand, Fig. 3 shows the wheat flour produced according to the conventional manufacturing method.

Accordingly, the present invention can solve the problem by increasing the content of rice flour at allergic, atopic or digestive problems when used as a main ingredient of flour by the above-mentioned production method. In the case of producing steamed bread outer dough, Which contains one of the five colored components selected from the group consisting of sulfur, white, and black, and the nutritional function and the inherent color of each component are preserved to provide the palatability and taste of the product, And maintains the inherent color of each component, thereby providing the palatability and taste of the product. In addition, it is possible to produce an orange rice steamed bread so as to harmonize the taste and color correlated with each other in the yin and Yang five rows.

Further, the present invention provides an oval-colored dried persimmon rice steamed bread containing one of the five colored components selected from the group consisting of blue, red, yellow, white and black among edible or medicinal plants and having reduced gluten content .

Fig. 4 is a photograph of the inside and inside of the dried persimmon rice steamed bread of the blue, red, yellow, white, and black colors of the present invention, and the original color of each component of blue, red, yellow, white and black is maintained.

Thus, the features and materials of each color for the five-color rice steamed bread of the present invention will be described in detail.

Among the edible or medicinal plants used in the five-color rice steamed bread of the present invention, the five-color component selected from the group consisting of blue, red, yellow, white and black has heat resistance of 180 ° C or higher, It is presumed that the material can be used if it is a material having stability to the material.

The rice steamed bread of the present invention which embodies the blue color in the dried persimmon rice steamed bread of the present invention corresponds to the tree in the middle of the five, and is an aura connected to the liver, the flesh, and the muscles. Among the foods and foods, the blue system helps the liver function, has strong detoxifying effect on the pollutants, smoothes the metabolism of the body, and relieves the fatigue of the liver.

Therefore. The blue branch The edible or medicinal plant material is rich in chlorophyll, which increases the natural healing power of the disease and improves the healing power of the body. Therefore, when taken steadily, it has liver function recovery, anti-aging and antioxidant effect.

More specifically, the present invention relates to a method for producing rice, which contains a powder of a single or a mixture thereof selected from the group consisting of a watermelon, a pine needle, a wormwood, a green tea, a dandelion, a leek and a broccoli, an extract obtained from the extract, Provide steamed bread.

Especially, it is anticancer effect with cellophane which is a vegetable compound substance contained in a large amount in broccoli. In particular, dandelion has little taste and no toxicity, and it strengthens the liver, stomach, intestines, cleanses the blood and is effective for respiratory diseases, antipyretics, gastritis, breast cancer, liver cancer and stomach cancer.

In addition, the red-based food according to the Yin-Yang route is associated with the heart, the small intestine, and the tongue, and red foods and herbs purify the blood and especially eat a lot of bitter foods in summer Such foods are effective in keeping heart function healthy.

In addition, it is effective in prevention of adult disease by abundant ingredient which is effective for hypertension and atherosclerosis, and is common to the pigment such as lycopene, anthocyanin, and carotenoid, and antioxidant which removes free radical which is cause of all kinds of cancer It is known as an anticancer food containing a large amount of substance.

Accordingly, the present invention relates to a method for producing red or edible or medicinal plant material, wherein the food is selected from the group consisting of Angelica keiskei keiskei, Chuncheoncho, Paekcheoncho, Ginseng berry, Gujipong, Tomato, Jujube, Powder, an extract obtained from the extract, or a rice bran bread containing an extract powder and a red color.

In addition, the yellow-based food according to the yin and yang oaks belongs to the soil from the five wines, and the color of the nose (脾胃) is yellow and the sweetness is controlled and the digestive power is enhanced . The major pigment of yellowish red is carotenoid, which delays aging, has an excellent anticancer effect, and is known to promote growth and protect skin. It is said that beta-carotene is effective for prevention of cancer and heart disease by the presence of a large amount in foods such as squash, tofu, peanut, kelp, gilang, and elm. Various colors (astaxanthin, carotene, cryptoxanthin, lutein, zeaxanthin, etc.) are effective for antioxidant, anti-cancer, anti-arteriosclerosis, immunity enhancement, anti-stress effect and hypoglycemic effect. India's ginger ingredient 'Kurkumin' is known to have a large anti-cancer effect.

Accordingly, the present invention is characterized in that the extract of the extract or extract powder obtained from the extract alone or a mixture thereof, selected from the group consisting of pumpkin, tofu, peanut, ganoderma, Rice bran bread.

Among the above-mentioned five-color system, the white color belongs to gold in the five lines and is an aura connected to lung (lung), large intestine and nose. The lungs are white and the hot spots are dominant. The white food and the hot food are related to the pulmonary function in the yin and yan five, and the food of the spicy taste helps the respiratory function. The antotaxanthin inhibits the oxidation in the body, Alicin of onion and garlic has a strong anti-cancer effect. Bellflower, onion, garlic, angelica, saururus, radish, pear, lotus root, cabbage, and potato. In particular, leaves, flowers, roots, stems, and fruits of white vegetables and pale green vegetables contain flavonoid-based anthocyanin pigment, which is excellent in antibacterial and anticancer activities, antiallergic and anti-inflammatory functions.

Accordingly, the present invention relates to a powder of a single component or a mixture thereof selected from the group consisting of bellflower, onion, garlic, angelica, saururus, radish, pear, lotus root, cabbage, hwanggi, , An extract obtained from the extract, or an extract powder, so as to provide white rice.

Finally, the black line of the five-color system is related to water in the five lines and is connected to the kidney, bladder, ear, and bone. The color of the kidney is black (black) It is organized. Black color is antioxidant effect with antioxidant effect of anthocyanin. It is excellent for anti-aging. Black bean, black sesame, shiitake mushroom, black rice, mugwort, gooseberry, camphor, blueberry etc. strengthen immunity, aging prevention, , Relieve stress, and have a prostate treatment effect.

Black pigments are anthocyanins, isoflavones, and the like. Anthocyanin, a water-soluble pigment, is a type of fullerenoid, a compound with phenolic structure. It has an excellent antioxidative effect because it effectively neutralizes active oxygen. Anthocyanins improve immunity, anti-cancer effects, antioxidant effects delay aging, and lower blood cholesterol levels to prevent heart disease, stroke, arteriosclerosis and hypertension. "Isoflavones" in black foods and herbs are particularly effective in preventing cancer, improving menopausal symptoms, preventing high blood pressure and arteriosclerosis.

Accordingly, the present invention relates to a powder of a single component or a mixture thereof selected from the group consisting of black beans, black sesame, shiitake mushroom, black rice, double mosquito, goose mushroom, black mushroom, chocolate berry, blueberry, cacao, And an extract solution or extract powder obtained from the extract to provide a black rice bread.

Of the above edible or medicinal plants, one of the five colored components selected from the group consisting of blue, red, yellow, white, and black, is used to preserve the inherent color of each ingredient, The palatability and flavor of the product is improved rather than the single color of conventional wheat-steamed bread, which can be approached intimately. Furthermore, the nutritional function due to the inclusion of each ingredient will be a snack of wellbeing rather than the conventional flour.

Furthermore, the five-color rice steamed bread of the present invention contains 50 to 80 parts by weight of rice flour per 100 parts by weight of high-strength flour, and is an egg-colored dried persimmon rice steamed bread prepared without gluten addition, It is possible to reduce skin allergy and atopic appearance due to celiac disease which is the cause of allergy, and to increase the content of rice flour and promote digestion, thereby providing a well-being food culture, and in particular, To provide a healthy snack.

Hereinafter, the present invention will be described in more detail with reference to Examples.

This is for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

<Examples 1 to 5> Manufacture of dried persimmon rice steamed bread

Process 1: According to the mixing ratios shown in Table 1 below, the five kinds of edible or medicinal products selected from the group consisting of flour, flour, rice flour, raw sugar (frozen), blue, red, Each component selected from plants and powder components for baking were mixed at low temperature (1 stage) at a temperature of 20 캜. Then, the mixture of makgeolli was added at medium speed (second stage), and the mixture was kneaded well.

Step 2: When the kneading was completed, the kneaded product was aged in a refrigerator (0-4 DEG C) for 24 hours in a plastic bag.

Step 3: When the above-described aging process is completed, steamed bread husks are prepared by adding a small amount of wheat flour at a low speed (first stage) and remarried for 1 to 2 minutes.

Step 4: When the dough was completed, the divided weight of the mini rice-rice steamed bread was divided into 40 g portions of the steamed bread crumbs, followed by wrapping 30 g of bean jam, and then arranged at regular intervals in the steam cooker. Step 5: After the above-mentioned alignment, fermentation was carried out in a fermentation room of about 75 to 85% for about 30 to 40 minutes.

Step 6: Thereafter, steam was used for 6 to 8 minutes in the steamer.

FIG. 4 shows the appearance and the inside view of each of the blue, red, yellow, white and black rice steamed bread prepared above.

< Example  6> Preparation of yellow rice steamed bread

The same procedure as in Example 1 was carried out except that raw materials were mixed according to the mixing ratios of the materials shown in Table 2 below in Step 1 of Example 3, To produce yellow rice steamed bread.

In addition, dried persimmon and persimmon were cut finely in bean jam and mixed well to prepare cattle.

< Comparative Example  1> Production of common wheat steamed bread

The mixture was mixed at the mixing ratios shown in Table 3 below and maintained at a low speed (first stage) for 2 minutes. The materials were all put into a mixer, followed by mixing at low speed (first stage) for 2 minutes and medium speed .

The mixed dough was firstly fermented at a temperature of 27 DEG C and a humidity of 75% for 50 minutes.

After the primary fermentation, the divided weight of the steamed bread was divided into 80 g portions of steamed bread crumbs, rounded, and wrapped in 40 g of bean jam, and then arranged at regular intervals in the steam cooker.

After the above alignment, the fermentation was performed in a fermentation chamber having a humidity of about 75 to 85% for about 30 to 40 minutes, and the mixture was steamed for about 6 to 8 minutes in the steamer.

< Experimental Example  1> Determination of flavonoid content of Dried Persimmon rice steamed bread

The total flavonoid content of each product was measured on the blue, red, yellow, white and black colored rice steamed breads prepared in Examples 1 to 5.

For the measurement, extracts were prepared by extracting and filtering at 80 ° C for 3 hours using 70% ethanol, 10 times the weight of each of the five steamed rice steamed bread samples prepared in Examples 1 to 5. The AOAC method (AOAC. ^{offical methods of analysis. 15 th ed} . Association of official analytical chemists. the total flavonoid content was measured by the Washington DC USA 8-35.).

Then, 4 ml of diethylene glycol and 40 μl of 1N NaOH were added to 0.4 ml of the obtained steamed rice steamed rice bran, and the mixture was reacted for 1 hour at 37 ° C. in a constant temperature water bath. Then, the absorbance at 420 nm was measured to determine the rutin The total flavonoid content results of the products prepared in Examples 1 to 5 are shown in the following Table 4 .

From the results of the above Table 4, the total flavonoid content resulting from the herb in the final product was preserved and maintained in the five-color rice steamed bread containing the herbal medicine of the present invention.

As described above, the present invention utilizes a conventional flour baking facility to optimize the material mixture while increasing the rice flour content in the manufacture of the steamed bread outer dough, mature it for a sufficient period of time, And an orange rice steamed bread containing some of the components of the five-color system selected from the group consisting of blue, red, yellow, white and black among edible or medicinal plants can be produced.

Therefore, the method of manufacturing the five-color rice steamed bread of the present invention can reduce the occurrence of skin allergy and the improvement of the dietary life by using rice as a celiac disease disease which is a cause of allergy when wheat flour is used as the main material of the steamed bread crust.

Furthermore, the dried persimmon rice steamed bread, which is a gluten reduction processing product produced by improving the process of the manufacturing method of the present invention, is utilized not only as a technology for efficiently processing excess rice of rice, but also as an edible or medicinal plant, By containing the components of the five-color system selected from the group consisting of red, yellow, white and black, improvement in the texture of the product, familiarity with the consumer as a color food, and promotion of digestion can contribute to a healthy snack culture.

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, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (9)

1) A composition comprising 50 to 80 parts by weight of rice flour, 5 to 15 parts by weight of a natural sweetener, 7 to 10 parts by weight of a raw yeast, a mixture of blue, red, yellow, white and black , 2 to 10 parts by weight of a colored component of one of the five colored components selected from the group consisting of the above-mentioned components, and a baking powder component, and further adding 40 to 60 parts by weight of the above-
2) an aging process in which the dough is performed at a temperature of 0 to 4 캜 for 24 hours or more,
3) adding the flour to the aged dough and re-kneading the kneaded mixture at a low speed to provide a steamed bun envelope,
4) a step of molding a semi-finished product in which the bean jam containing only 2 to 15 parts by weight of a persimmon or persimmon ferment alone or a mixture thereof is inserted into 100 parts by weight of bean jam,
5) Fermentation process and
6) A method for manufacturing an oval-colored dried persimmon rice steamed bread selected from the group consisting of blue, red, yellow, white and black, which is steamed. The method according to claim 1, wherein the natural sweetener is at least one selected from the group consisting of a concentrate derived from raw sugar, persimmon or persimmon or extract powder in the 1) kneading process. The method according to claim 1, wherein the fermentation process is performed at a humidity of 75 to 85% for 30 to 40 minutes. The method of any one of claims 1 to 3, wherein, during the manufacture of the steamed bread outer dough, one of the five colors selected from the group consisting of blue, red, yellow, white and black among edible or medicinal plants Red, yellow, white and black with a reduced gluten content after aging at a low temperature (0 ° C), and dried persimmon rice bran bread. [Claim 5] The composition according to claim 4, wherein the component of the color system is selected from the group consisting of watermelon peel, pine needles, wormwood, green tea, dandelion, leek and broccoli, And the blue color is embodied. 5. The composition according to claim 4, wherein the component of the color system is selected from the group consisting of Angelica gigas Nakai, Chuncheoncho, Baekjangcho, Ginsengberry, Gujipong, Tomato, Jujube, Gugija, Omija, And the red color is contained in the dried persimmon rice bran bread. [5] The composition according to claim 4, wherein the component of the colored system is a powder of a single or a mixture of components selected from the group consisting of squash, tofu, peanuts, wool, turmeric and elms, an extract or extract powder obtained from the extract, Which is characterized in that the dried persimmon rice steamed bread of the color system. [5] The composition according to claim 4, wherein the component of the color system is selected from the group consisting of bellflower, onion, garlic, angelica, saururus, radish, pear, lotus root, cabbage, And an extract or extract powder obtained from the extract, wherein the white color is realized. The method according to claim 4, wherein the component of the color system is selected from the group consisting of black beans, black sesame, shiitake mushroom, black rice, double mosquito, goose mushroom, black mushroom, chocolate berry, blueberry, cacao and cinnamon, And the black color is obtained by containing the extract or extract powder obtained from the extract.

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