KR20190057515A - The manufacturing method for bread containging much embryo bud of rice and using goat's milk - Google Patents

Abstract

The present invention relates to a bread making method using goat milk having the high content of rice embryo buds. Specifically, it is possible to remarkably shorten a fermentation time and provide the same or better expansion rate compared to flour bread by forming a colloidal material coated with goat milk through a gelatinization process which adds goat milk to rice embryo buds or rice bran including the rice embryo buds and then steams the same and also by mixing a bread composition with processed powder containing rice embryo buds roasted and grounded after drying. Particularly, taste, flavors, mouth feel, and valid components of functional additives easily deformed under conditions of high humidity in the presence of pollen due to a short fermentation period can be preserved intact. In order to prepare the bread using goat milk having the high content of rice embryo buds, the method comprises the following steps: a preprocessing step (S1) of preparing rice embryo buds or rice bran-processed powder including the rice embryo buds; a kneading step (S2) of mixing the materials; a fermentation aging step (S3) of performing primary wet fermentation, natural fermentation, and secondary wet fermentation using dough; and a baking step (S4).

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread making method using a goat milk having a high content of rice husk,

More particularly, the present invention relates to a method for preparing a loaf of bread using goat milk having a high content of rice gruel, and more particularly, to a method for producing a loaf of bread by adding a goat's milk to rice bran containing rice or raisin, The method of the present invention is characterized in that the fermentation time is remarkably shortened and the same expansion ratio as that of the wheat flour is provided. Especially, since the fermentation time is short, the flour is easily deformed under high humidity conditions including pollen The present invention relates to a method for producing a bread using an active ingredient, a texture, a flavor, and taste of a functional additive, which is preserved in a original shape, using a goat oil having a high content of rice gruel.

Rice grains contain about 66% of the total nutrients of rice and contain dietary fiber, GABA (Gamma Amino Butric Acid), vitamin B, vitamin E, minerals, etc. Is known to give a variety of physiological activity effects such as antioxidative effect, anti-cancer effect, and dressing action.

As the share of modern people turns from rice to bread, the negative perception of gluten in wheat flour and the increased interest in the nutritional content of rice are increasing the number of attempts to manufacture bread using rice gruel or rice husks.

Flour contains gliadin and glutenin, which form gluten during baking, which keeps the bread in a swollen state by holding the gas in the bread. Because rice bran or rice flour has no protein that forms gluten, There is a problem that it is difficult to keep the shape of the bread because the dough is not sufficiently inflated and there is no gas holding ability.

Korean Patent Laid-Open Publication No. 1999-0070465, which has been disclosed in the prior art, provides a rice bread which increases the moldability by adding 3% hydroxypropyl-methyl-cellulose as a substitute for gluten, and a preparation method thereof, Since hydroxypropyl-methyl-cellulose is a chemical synthesis additive, it can cause side effects such as abdominal distension and abdominal cramps during ingestion.

Korean Patent Laid-Open Publication No. 10-2011-0113260 discloses a bread made of rice bran as a main ingredient and a rice bran having a diameter of 140 to 250 mesh which has been roasted at 70 to 100 ° C for 5 to 20 minutes, % ≪ / RTI > of bread.

However, in consideration of the characteristics of the slow-fermented rice bran, the above-mentioned prior art has been proposed for a long fermentation time of 40 to 100 minutes for the first fermentation, 15 to 30 minutes for the second fermentation and 20 to 60 minutes for the third fermentation, (Especially pollen) in order to increase the nutritional content, and the long-term exposure to the dough with a high humidity is effective for improving the nutritional content of the dough. And the original nutrients, texture, flavor, and taste were lost.

In order to solve the above problems, the present invention provides a colloid material coated with a goat oil through a process of smoothing by adding a goat's milk to a rice gruel containing rice or raisin, and drying and roasting the pulverized rice gruel or rice gruel The present invention relates to a method for producing a functional food additive, which comprises the steps of: (1) preparing a functional food additive, The object of the present invention is to provide a bread making method using a goat milk having high flavor and flavor retained in its original shape.

In order to achieve the above object,

A colloidal material coated with a goat oil is formed by mixing 40 to 50 parts by weight of a goat oil with 100 parts by weight of a rice gruel or a rice gruel containing 100% by weight of the rice gruel or rice gruel and treating the mixture at a temperature of 100 to 120 ° C for 50 to 70 minutes, Deg.] C for 10 to 12 minutes to prepare rice bran or rice bran powder (S1);

100 to 400 parts by weight of wheat flour, 400 to 500 parts by weight of rice flour, 300 to 600 parts by weight of water or lactose, 5 to 20 parts by weight of salt, 5 to 20 parts by weight of honey or raw sugar 25 to 70 parts by weight, yeast 10 to 20 parts by weight, and egg 70 to 130 parts by weight;

The dough after the kneading step (S2) is subjected to primary wet fermentation at a temperature of 25 to 30 DEG C and a humidity of 70 to 75% for 10 to 20 minutes. The kneaded product is put into a bread pan, Fermenting the fermentation for 15 to 30 minutes at a temperature of 25 to 30 DEG C and a humidity of 70 to 75% (S3);

And baking the dough after the fermentation aging step (S3) in an oven heated at 140 to 190 DEG C for 20 to 30 minutes (S4).

At this time, 50 to 100 parts by weight of steamed mashed alfalfa and 50 to 100 parts by weight of steamed mashed fruit are further added and kneaded on the basis of 100 parts by weight of rice gruel or rice gruel which is included in the kneading step (S2).

In addition, in the fermentation aging step (S3), 1 to 4 parts by weight of an edible flowerpot is mixed with 100 parts by weight of the dough subjected to the first wet fermentation step, and the edible flowerpot is prepared in the form of a powder mass of 4 to 16mesh, And then the dough is rolled and molded.

Also,  5 to 20 parts by weight of cows selected from the group consisting of fermented rice goblet, honey or raw sugar and edible flower pots are put into 100 parts by weight of dough subjected to the first wet fermentation step in the fermentation aging step (S3) .

According to the present invention, a colloid substance coated with a goat milk is formed by mixing rice bran or goat's milk containing rice gruel or rice gruel, and then dried and roasted to make the rice gruel or rice gut porous, It is coated uniformly on the specific surface area of rice bran, preventing the excessive moisture contained in rice gruel or rice bran contained in rice gruel so that the water content is maintained at 0.5-3 weight part, so that the hardening phenomenon is delayed even if it is sufficiently exposed to the roasting process.

At this time, lactose and oligosaccharide of goat milk become nutrient source of yeast and produce abundant gas. Gas shielding film and goat milk oil coating film in which protein contained in rice gruel containing rice or raisins are gelled has a double membrane structure to increase gas capture ability Thereby providing the same or better expansion rate as the wheat flour bread without using the chemical synthesis additive. As a result, the fermentation time is remarkably shortened even when the content of the rice flour is high, so that the productivity of the bread is increased, The nutritional components, texture, flavor, and taste of the functional additives that easily deteriorate under high humidity conditions are preserved in the original form.

In addition, when the bread is consumed, the rice fiber or the rice fiber of the rice bran removes the toxin in the body and suits for the digestion. Therefore, it is suitable for the healthy diet of the busy modern people.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing a bread using a goat milk having a high content of rice husks according to the present invention. FIG.
Fig. 2 is a photograph showing a rice cake before being cooked in a rice gruel.
Fig. 3 is a photograph showing the state after rice bran containing rice gruel was cooked.
Fig. 4 shows a state after roasted rice gruel and naturally dried, roasted in a pot for 10 minutes at medium temperature (150 to 180 DEG C) (left) and roasted in a pot for 10 minutes at medium temperature (150 to 180 DEG C) ).
5 is a dough photograph in the kneading step (S2) of the present invention.
FIG. 6 is a photograph of an altoan used in an embodiment of the present invention. FIG.
FIG. 7 is a photograph of a fruit tree used in an embodiment of the present invention. FIG.
FIG. 8 is a photograph comparing dough appearance before and after the first wet fermentation in the fermentation aging step (S3) of the present invention. FIG.
9 is a photograph comparing the dough shape before and after natural fermentation in the fermentation aging step (S3) of the present invention.
10 is a photograph showing the dough appearance after the second wet fermentation in the fermentation aging step (S3) of the present invention.
11 is a photograph of an edible flower used in an embodiment of the present invention.
FIG. 12 is a photograph of bread after completion of the baking step (S4) of the present invention.
13 is a cross-sectional photograph of a bread according to Example 1 of the present invention.
14 is a cross-sectional photograph of a bread pan according to the second embodiment of the present invention.
15 is a cross-sectional photograph of a bread pan according to the third embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing a bread using a goat milk having a high content of rice husk according to the present invention.

The present invention relates to a method for producing bread using a high-content raw material of goat's milk. More particularly, the present invention relates to a method for producing a loaf of wheat germ oil by adding a goat milk to rice bran containing rice or raisin, The method of the present invention is characterized in that the fermentation time is remarkably shortened and the same expansion ratio as that of the wheat flour is provided. Especially, since the fermentation time is short, the flour is easily deformed under high humidity conditions including pollen A pretreatment step (S1) of preparing a rice bran powder containing rice gruel or rice gruel to prepare a bread using a goat oil having a high content of rice gruel whose effective ingredient, texture, flavor and taste of the functional additive is preserved in its original shape; A dough step S2 for mixing the materials; Fermentation aging step (S3) in which the dough is subjected to the first wet fermentation, the natural fermentation, and the second wet fermentation; (S4). ≪ / RTI >

1. Rice grain or rice bran pre-treatment step (S1)

In the pre-treatment step (S1) of rice gruel or rice gruel according to the present invention, 40 to 50 parts by weight of a goat oil is mixed with 100 parts by weight of rice gruel or rice gruel containing rice gruel or rice gruel and the mixture is roasted at 100 to 120 ° C for 50 to 70 minutes, Forming a colloidal material coated with an oleaginous membrane, drying and then firing the mixture at a temperature of 150 to 200 ° C for 10 to 12 minutes to prepare a rice grain or a processed rice powder.

Since rice bran containing rice or raisin is composed of micelle which is abundant in hemicellulose which is pale in structure and can not penetrate even water molecule, goat milk plays a solvent role by adding weakly alkaline goat oil. As the micelles melt, the gap between the structures widens and gaps are formed. The goat oil penetrates into the gaps and the micelles swell and collapse, resulting in the formation of a colloidal material coated with the oil film of the goat oil. At this time, rice bran containing rice or raisin is changed into porous by moisture evaporation, and the specific surface area increases, nutrients of goat milk permeate inside the rice grain, and the protein is concentrated and solidified, resulting in an oil film covering 70% or more of fat and lactose .

In the frying process described below, the water content of rice bran or rice gruel is prevented from being excessively evaporated so that the water content is maintained at 0.5 to 3 parts by weight, so that the hardening phenomenon is delayed even when exposed to the roasting process. The fermentation time is shortened in the fermentation step (S3), and the expansion rate is maintained to be the same as or better than that of the ordinary wheat flour bread as shown in Figs.

Protein content in goat milk is relatively low in αS1-casein content compared to milk, so that the oil film formation rate including whey proteins that solidify on heating is fast, and fat globule particles are smaller and uniform than milk, so that the oil film of goat milk is smooth and uniform Which prevents excessive curing even after heat treatment of the rice grain or processed rice powder to be described later, so that the expansion rate of the dough is improved.

At this time, the rice protein contained in rice bran containing rice or eye is also viscous and geled to form a gas protective film. Since the goat oil film covers the gas protective film, the rice protein is formed in a fermentation aging step (CO2 and the like) produced through the metabolism of yeast is further increased in step S3 to form a mesh network of bread after baking step S4 described later.

In order to remove unnecessary moisture, the dried rice bran or dried rice bran is naturally dried at room temperature. At this time, the rice gruel or the processed rice bran powder coated with the goat milk oily membrane are packed together, so that they are packed into a lump of 0.5-1 cm in diameter or less.

The above-mentioned roasted rice or rice bran containing crushed rice or raisin is roasted in order to induce browning and Maillard reaction to form a fragrant aroma. At a temperature ranging from 150 to 200 ° C., Min for a few minutes and then turned to brown as shown on the left side of FIG. 4 and the heat supply is stopped if a fragrant smell is obtained. If the roasting temperature and time exceed the above-mentioned range, the nutrients may be destroyed by the rice and the protein derived from the goat oil, and carbonized due to high temperature may form various carcinogenic substances. The Maillard reaction does not sufficiently take place and the browning rate is reduced and the expansion force of the processed powder is reduced.

Fig. 2 shows a state immediately before cooking rice bran containing rice, and gray to grayish brown. When 40 to 50 parts by weight of goat milk was blended with 100 parts by weight of rice bran and steamed at 100 to 120 캜 for 50 to 70 minutes, Rice bran, including rice grain, changes from ocher to brown with luster. If the amount of the goat milk is less than 40 parts by weight, the rice or the rice bran will not be sufficiently enameled so that the gap between the micelles will not be formed, and the coating rate of the oil film of the goat milk will be lowered. In the fermentation aging step (S3) and baking step (S4) If the amount of the goat milk is more than 50 parts by weight, the goat oil is absorbed into the rice bran containing the rice or the rice and the excessive viscosity causes excessive bran in the kneading step (S2) described later.

FIG. 4 is a graph showing the result of roasting of the above-mentioned ground rice bran naturally after being roasted in a pot at medium temperature (150 to 180 ° C) for 10 minutes, and immediately after being roasted in a pot at medium temperature (150 to 180 ° C) for 10 minutes As a photograph comparing the appearance (right), it can be confirmed that roasted brown is darker after roasting with goat milk, and it is possible to obtain more fragrant and excellent fragrance through interaction of the substances causing the smell of goat milk and rice bran , And in the fermentation maturing step (S3), which will be described later, the same effect as that of the wheat flour bread is given.

Next, the rice bran containing the roasted rice gruel or rice gruel is pulverized to a grain size of 50-150 mesh so as to be easily mixed in the kneading step (S2), which will be described later. The grain size of the rice flour is about 120mesh, Alternatively, the grain size of the unprocessed powder is preferably in the range of 100 to 260 meshes, and may be pulverized to such a degree that it can be sufficiently mixed with other materials in the kneading step (S2). In this case, the non-digestible dietary fiber contained in the rice or rice goblet can be monomolecularized, which can increase digestion and uptake rate when the bread is consumed. As described above, the porous rice grains or rice briquette processed powders have a gas barrier film Since the goat milk oily membrane is protected by a double membrane structure, useful nutrients are preserved without being destroyed in the grinding process.

As the water evaporates both inside and outside of the rice or rice husk, the volatile lower fatty acids, which are the cause of the odor of the goat milk, are adsorbed and removed, and the other free fatty acids contained in the goat milk are heated together with the rice husks. A synergistic effect that improves the flavor is produced by creating a more fragrant and flavorful ingredient than when roasted singly.

2. Dough step (S2)

The kneading step (S2) according to the present invention comprises 100-400 parts by weight of wheat flour, 400-500 parts by weight of rice flour, 300-600 parts by weight of water or lactose, 100-500 parts by weight of rice flour, 5 to 20 parts by weight of salt, 25 to 70 parts by weight of honey or raw material, 10 to 20 parts by weight of yeast and 70 to 140 parts by weight of egg are mixed and kneaded.

The flour is graded and used according to properties such as protein, moisture, ash, particle size, and gluten. In the present invention, the expansion rate is increased by 10 to 30% by adding rice or beef processing powder obtained through the pre- It is most preferable to use 400 to 50 parts by weight of a strong and strong tough powder which is made from a mill of a glass raw material and can use a strong or fine gravity fraction because it enhances the gas capturing ability from the goat milk coating.

Rice flour is an edible pulp (rice flour), and since it does not have the protein of gluten in the flour, it is disadvantageous in that the rice is only baked with the rice flour and the fermentation is slow and the swelling is low and it does not form a swollen form like wheat flour, In the present invention, rice bran or processed rice powder processed through the pre-treatment step (S1) is added to improve the swelling force of the dough, and the bread having excellent texture and shape retaining ability such as wheat flour can be produced. At this time, when the rice flour for baking having gluten added to the rice flour is used, it is possible to make the bread more excellent in expandability, and 500 parts by weight of the strong rice flour can be added to 100 parts by weight of the rice grain or the rice bran powder after the pre- .

Water or milk (milk) is a water-based material added to form a dough for baking by aggregating powdered materials including wheat flour, rice flour, rice gruel or rice bran powder, and is made of water, milk, goat milk, (Horse milk). In the present invention, liquid or pasty goat milk or goat milk, which is similar in milk and lactose content but does not cause lactose intolerance in the human body, and goat milk and goat milk It is preferable to mix yogurt. If the water or the milk is more than 600 parts by weight based on 100 parts by weight of the rice grain or the rice bran powder, the dough may be excessively steamed due to excessive moisture, and if it is less than 300 parts by weight, the dough may not be smooth due to lack of moisture, (S4), the volume becomes small and the texture of the bread becomes full. 400 parts by weight of a goat milk and 200 parts by weight of an egg-shaped yogurt which has been solidified by adding lactic acid bacteria to a goat milk are most preferably used, and nutritional components such as protein in milk are susceptible to temperature, Therefore, it is preferable to select fresh raw materials and add them in a cold state.

Salt is an indispensable material for baking. It has the effect of shortening the kneading time when it is added at the clean-up stage of kneading. It is effective to roast the sun dried salt at 300 ~ 500 ℃ for 20 ~ 40 minutes, It is most preferable to use 12 parts by weight of harmful components including harmful components including magnesium chloride (MgCl), magnesium sulfate (MgSO4), potassium chloride (KCl), chlorine (Cl) gas as poisonous components, sulfuric acid (SO4) Do. If the amount of the salt exceeds 20 parts by weight, the yeast activity is slowed and the fermentation time is prolonged, and the salt may be harmful to the human body due to excessive consumption of the salt, because the salt plays a role of controlling yeast activity in a fermentation aging step (S3) If it is added in an amount of less than 5 parts by weight, the activity of the yeast can not be controlled, so that the quality of the bread is deteriorated due to over fermentation of the batter.

Honey or raw sugar is added as a nutrient source of yeast and is a substitute for sugars imparting sweetness. It becomes a nutrient source of yeast in a fermentation aging step (S3) to be described later, and browning through a Maillard reaction in a baking step (S4) When the amount of the yeast is less than 25 parts by weight, the rate of gas production is lowered in the fermentation aging step (S3) described below due to lack of feeding of yeast. When the amount of the yeast is more than 70 parts by weight, So that the bread color becomes dark and dark and the quality may be deteriorated. Therefore, it is preferable to add 50 parts by weight of natural honey not mixed with sugar.

Yeast is a yeast that fermentes dough in a fermentation aging step (S3) described later. It acts to metabolize saccharides contained in the above materials as a nutrient source and to produce gas as a metabolite thereof. In the present invention, since the oligosaccharide contained in the nutrients of the goat's milk absorbed and coated on the above-described rice grain or processed rice powder is contained in an amount of 5 to 8 times as much as that of the common milk, the fermentation aging step S3 ), And 15 parts by weight of yeast is preferably added.

Eggs connect the gluten-free rice flour molecules and form air bubbles during the kneading process, and can form wet and smooth net tissues such as wheat flour. In the present invention, in a natural grazing environment, It is preferable to use 130 parts by weight of fresh egg yolk produced.

At this time, 10 to 20 parts by weight of an improving agent for improving the shape retention of the bread may be further added.

The above materials are preferably kneaded until they are completely smoothed without mixing with the hands after mixing, and kneaded from the kneading step to the final step (80 to 100% mixing) corresponding to the fourth step in the baking field , As shown in Fig. 5, the dough is stopped when the surface of the dough is smooth and the surface of the dough is turned to prevent excessive bruising.

In another embodiment, 50 to 100 parts by weight of steamed mashed alfalms and 50 to 100 parts by weight of steamed mashed fruit are further added to the kneaded mixture in the kneading step (S2), based on 100 parts by weight of rice bran or rice gruel . FIG. 6 is a photograph of an alto-lane used in an embodiment of the present invention, and FIG. 7 is a photograph of a fruit lance. Alto-lan and fruit louse are rich in dietary fiber and have an immunity-enhancing effect. When water is added and steamed, And is added to the dough in a gently mashed form.

Since the alto-nut and the flesh-filling material are put in a state of being mashed, it replenishes the lack of moisture in the kneading step (S2), and supplements the lack of soft and chewy texture unique to rice ginseng materials containing rice or raisins due to abundant dietary fiber supply.

At this time, since the crushed altoran and the fruit juice have a high water content, the particles and the tissue itself are heavier than the powder materials, and when they are more than 100 parts by weight each, the expansion rate of the batter is lowered and the volume of the bread is decreased, If it is less than 50 parts by weight, it is not possible to distinguish between the case of not containing the altaran and the fruit of the fermentation and the difference of the expansion rate, the texture and the quality. Therefore, 100 parts by weight is preferably added in order to prepare healthy bread for immunity-

3. Fermentation stage (S3)

In the fermentation aging step (S3) according to the present invention, the dough after the kneading step (S2) is subjected to primary wet fermentation at a temperature of 25 to 30 DEG C and a humidity of 70 to 75% for 10 to 20 minutes, The mixture is natural fermented at room temperature for 15 to 20 minutes to swell up to 2/3 of the bread crumbs and then subjected to secondary wet fermentation at a temperature of 25 to 30 ° C and a humidity of 70 to 75% for 15 to 30 minutes. At this time, according to the dough condition, the dough may be further subjected to a downturn for 20 to 60 minutes immediately before the fermentation stage.

FIG. 8 is a photograph showing a comparison of the states before and after the primary wet fermentation for 10 to 20 minutes at a temperature of 25 to 30 ° C and a humidity of 70 to 75% after doughs having been subjected to the doughing step (S2) It can be seen that the gap of each dough gap disappears and the dough is expanded by about 10 ~ 20% to adhere to each other. FIG. 9 is a photograph comparing the state before and after natural fermentation at room temperature for 15 to 20 minutes after putting it in a bread crumb. At this time, it can be confirmed that the batter expands to 2/3 of the height of the bread crumb. FIG. 10 shows that the natural fermented dough is secondary fermented in a fermenter at a temperature of 25 to 30 ° C and a humidity of 70 to 75% for 15 to 30 minutes, and the dough is expanded to a breadth or more. That is, according to FIGS. 8 to 10, 200 to 350% of the dough can be expanded without drying or cracking through the fermentation aging step (S3) of the present invention.

The temperature and humidity during fermentation are different depending on the type of baking and are important factors for producing an appropriate result. If the temperature or time condition of the fermentation aging step (S3) exceeds the above-mentioned range, If the moisture content of the bread exceeds the above-mentioned range, there is a problem that the yeast activity is delayed and the expansion rate is lowered. Particularly when the humidity exceeds the above-mentioned range When the kneading rate is increased and the mass of the dough is increased, the volume of the bread may be reduced in the baking step S4 described below. If the kneading temperature is less than the above range, the dough is dried and the surface of the bread is divided in the baking step S4 There is a problem.

In the fermentation process, lactose and oligosaccharides contained in the coating of the goat's milk or the raw powder of the raw rice powder, as well as the carbohydrates of the raw rice or the processed rice powder itself, act as yeast nutrients and actively metabolize and produce a rich gas as a metabolite, (S1), the gas shield formed by gelling the rice protein contained in rice bran containing rice or raisin, and the double membrane structure of the goat milk oil membrane increase the gas capturing ability to form a net reticulate structure. Thus, wheat flour The same effect as that of the white bread can be obtained.

In addition, 1 to 4 parts by weight of edible flowers are mixed with 100 parts by weight of the dough which has undergone the first wet fermentation step in the fermentation aging step (S3), and the edible flowers are prepared in the form of a powder mass of 4 to 16mesh as shown in FIG. And the dough is spread on the surface in the unfolded state, and then the dough is rolled and molded.

Pollen is a highly nutritious food containing no protein, carbohydrate, vitamins and inorganic trace elements. It is a non-pollutant food. Particularly, half of the protein is a free amino acid. It has excellent qualitative composition, strong hygroscopicity, Therefore, in the present invention, by adding the product after the first wet fermentation step, the time for which the pollen is substantially exposed to the fermentation ripening step is minimized to 30 to 40 minutes including the natural fermentation and the second wet fermentation step, And deterioration is prevented, and the original shape of the granular state is preserved as it is, so that a texture that chews the granules at the time of ingestion is provided.

As described above, in the case of a functional additive which is susceptible to temperature and humidity and whose oil component is easily deteriorated, the dough after the first wet fermentation step is kneaded in the fermentation aging step (S3), then uniformly put on the dough, After the dough is kneaded, the useful functional materials are not deteriorated or destroyed while being subjected to a short fermentation time without additional external pressure, and can be stored until after the baking step (S4) described later.

Meanwhile, a typical edible flower pot is distributed in the form of a powder mass of 4 to 16mesh in which saliva of a bee is bundled into pollen as shown in FIG. 11. Therefore, when it is added in the above kneading step (S2) Is disintegrated, the powder is scattered or dissolved in the water in the dough, and its shape can not be visually recognized, so it is preferable not to add it in the kneading process.

In another embodiment, 5 to 20 parts by weight of a fermented rice gruel, honey or raw sugar, and at least one selected from the group consisting of edible pollen, may be added to 100 parts by weight of dough subjected to the first wet fermentation step in the fermentation aging step (S3) . Here, the fermented rice bran is fermented with rice bran to improve digestion rate and nutritional composition of the body, and is composed of 15 to 25 parts by weight of fermented maltose powder based on 100 parts by weight of fermented rice bran powder.

The fermented rice bran powder is prepared by adding 40 to 50 parts by weight of goat's milk to 100 parts by weight of rice bran, and after boiling, if it reaches a temperature of 40 to 50 ° C through natural cooling at room temperature, And 60 to 70 parts by weight of an egg yolk yogurt are mixed, sealed, and then fermented at 40 to 45 ° C for 60 to 72 hours, and then put into a dryer and dried at 55 to 60 ° C for 40 to 48 hours to be pulverized.

The fermented malt powder was germinated at low temperature and added with 40 to 50 parts by weight of goat's milk to 100 parts by weight of dried malt (germinated barley), naturally cooled to 40 to 50 ° C, and then lactic acid bacteria were added to the goat milk to solidify And 60 to 70 parts by weight of a liquid yogurt yogurt are mixed and dried in a sealed state at 40 to 45 DEG C for 60 to 72 hours in a dryer at 55 to 60 DEG C for 40 to 48 hours to be pulverized.

When the above range is exceeded, the inherent odor and taste of the added material can mask the flavor and aroma inherent to the bread, and when the range is below the recommended range, the foreign substance is caught in the middle of the bread and the sensory preference Can be degraded.

That is, when rice bran or rice bran powder processed through the pre-treatment step (S1) is added to the dough and fermented, a short time of 40 to 70 minutes is required for the whole fermentation process as shown in Figs. 8 to 10, In addition, functional additives such as pollen are prevented from being deteriorated during the fermentation process, so that the nutrients, texture, flavor and taste are preserved in the original form.

Table 1 below shows Examples 1 to 3 according to the additive material in the fermentation aging step (S3) of the present invention.

Additive materials and method of addition Example 1 In the fermentation aging step (S3), 500 g of the dough after the first wet fermentation step is spread widely, 40 g of the edible flower pot of 6 to 12 meshes is uniformly sprayed on the dough, and the dough is kneaded. Example 2 In the fermentation aging step (S3), 500 g of the dough after the first wet fermentation step is spread out, and then 10 g of honey, 10 g of fermented rice bran, and 10 g of edible pollen of 6 to 12mesh are mixed and then kneaded. Example 3 In the fermentation aging step (S3), 500 g of the dough which has undergone the first wet fermentation step is spread widely, and then 10 g of honey and 10 g of fermented rice gum are mixed on one side, and then the dough is mixed.

4. Burning step (S4)

The baking step (S4) according to the present invention is a step of baking the doughs of Examples 1 to 3 after the fermentation aging (S3) in an oven heated at 140 to 190 캜 for 20 to 30 minutes. In the fermentation aging step (S3), during the baking process, the metabolism of the yeast is activated by the rise in the temperature inside and outside the dough, gas is generated to form the volume of the bread, the above-described double membrane structure collects the dough, After converting the starch into alpha - digestible state, it blows away the insoluble moisture in the dough to make the bread with mesh net composed of dense air holes.

In addition, through the maillard reaction, which is a caramelization reaction or a condensation reaction between amino acids and saccharides, the crust of the bread crumbs in an ingenious manner. As a result of the fermentation of the yeast and the thermal reaction products of various components in the dough, alcohols, acids, esters, ketones Due to the synergistic effect of the ingredient of the lipid and the flavor-producing material of the goat oil coating, the taste and the aroma are more improved than when the single ingredient is used and the product value is improved.

At this time, it is most preferable to preheat the oven and bake it at 140-150 ° C in the upper part and 180-190 ° C in the lower part for 25-30 minutes. As a result, the surface of the bread turns golden brown. If the temperature and time conditions are out of the above ranges, the bread crust may be carbonized, blackened, and the bottom may be dented. When the temperature and time conditions are below the range, the remaining moisture causes the bread to be less ripe and the skin to thicken.

Fig. 13 is a cross section of a bread using a goat oil having a high content of rice gruel according to Example 1 of the present invention. It can be confirmed that the granular form of a flowerpot is maintained at the initial addition even after baking, .

14 is a cross section of a bread using a goat milk having a high content of rice gruel according to Example 2 of the present invention. It can be seen that yellowish to orange edible flower granules and yellow ocher-brown fermented rice gruel are embedded like gingiva. FIG. 15 is a cross-sectional view of a bread using a goat milk having a high content of rice husk according to Example 3 of the present invention. FIG. 15 shows that the fermented rice bran was mixed with honey and then baked and browned into a dark color to show a curved shape. As described above, the bread using the goat milk having a high content of rice ginseng according to the present invention can be prepared by adding chocolate chips, dried fruits, nuts, and other additives, thereby improving the commercial value of the bread.

<Sensory Evaluation>

The sensory evaluation was carried out on 30 breadboard panels using the wheat flour bread prepared according to the above Examples 1 to 3 as comparative examples. The results were as shown in Table 2 Scale method (7: very good, 4: moderate, 1: very bad).

Comparative Example Example 1 Example 2 Example 3 incense 4.4 ± 1.1 4.9 ± 1.0 5.1 ± 1.2 5.4 ± 1.2 flavor 4.6 ± 1.0 5.1 ± 1.2 5.5 ± 1.2 5.3 ± 1.2 Appearance (volume) 4.2 ± 1.1 4.0 ± 1.0 6.0 ± 0.9 6.0 ± 0.9 Color 5.4 ± 1.1 5.7 ± 1.1 5.7 ± 0.8 5.4 ± 1.1 Texture 4.2 ± 0.8 5.7 ± 1.0 5.6 ± 1.1 5.4 ± 1.2

As shown in Table 2, Examples 1 to 3 had higher scores than the Comparative Examples in flavor, taste, color and texture evaluation, and in particular, Examples 2 and 3 showed that the fermented rice goblet and honey were mixed, received. The color and texture were highest in Example 1, as shown in FIG. 13, because the edible pollen sticked to the breads retained the original granular form and gave the unique texture and yellowish color of the flowerpot.

The appearance (volume) of Example 1 was smaller than that of Examples 2 and 3 because it was judged that the dough of Example 1 was steamed and steamed and the steamed mashed altoran was added to increase the mass of dough, But it did not make much difference with the comparative example, and it provided the richest dietary fiber while supplementing the moisture to the texture and dough, and received the highest score by supplementing the lack of soft and chewy texture unique to rice gruel containing rice gruel or rice gruel.

That is, according to the above Table 2, the overall preference of the above Examples 1 to 3 was not significantly different from the Comparative Example, and it was rather higher than that of the Comparative Example. Thus, The active ingredient, texture, flavor, and taste of the functional additive, which is easily modified in a high humidity environment such as a flowerpot, can be preserved in its original form.

Claims (4)

A colloidal material coated with a goat oil is formed by mixing 40 to 50 parts by weight of a goat oil with 100 parts by weight of a rice gruel or a rice gruel containing 100% by weight of the rice gruel or rice gruel and treating the mixture at a temperature of 100 to 120 ° C for 50 to 70 minutes, Deg.] C for 10 to 12 minutes to prepare rice bran or rice bran powder (S1);
100 to 400 parts by weight of wheat flour, 400 to 500 parts by weight of rice flour, 300 to 600 parts by weight of water or lactose, 5 to 20 parts by weight of salt, 5 to 20 parts by weight of honey or raw sugar 25 to 70 parts by weight of yeast, 10 to 20 parts by weight of yeast and 70 to 140 parts by weight of eggs are mixed;
The dough after the kneading step (S2) is subjected to primary wet fermentation at a temperature of 25 to 30 DEG C and a humidity of 70 to 75% for 10 to 20 minutes. The kneaded product is put into a bread pan, Fermenting the fermentation for 15 to 30 minutes at a temperature of 25 to 30 DEG C and a humidity of 70 to 75% (S3);
And baking the dough after the fermentation aging step (S3) in an oven heated at 140 to 190 DEG C for 20 to 30 minutes (S4). The method according to claim 1,
Wherein 50 to 100 parts by weight of steamed mashed and 50 to 100 parts by weight of steamed mashed fruit are further added and kneaded in the material mixing and kneading step (S2), wherein 100 parts by weight of rice bran or rice husk, A method for producing bread using this high goat milk. The method according to claim 1,
In the fermentation fermentation aging step (S3), 1 to 4 parts by weight of an edible flowerpot based on 100 parts by weight of a dough subjected to a first wet fermentation step is mixed, and the edible flowerpot is prepared in the form of a powder mass of 4 to 16mesh, Wherein the kneading is performed by kneading the kneaded mixture on a surface, and kneading the kneaded mixture. The method according to claim 1,
Characterized in that 5 to 20 parts by weight of cow selected from the group consisting of fermented rice goblet, honey or raw sugar and edible flower pots are put into 100 parts by weight of dough subjected to the first wet fermentation step in the fermentation aging step (S3) A method for preparing bread using goat milk having high content of rice husk.

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