KR20200111533A - Bread and production method thereof - Google Patents

Abstract

Disclosed is a bread making process. The process comprises: a step of cooking brown rice by adding brown rice and turmeric powder to water; a step of mixing bean water, wheat flour, rice flour, sugar, salt, egg, brown rice, and levain; a step of adding butter and further mixing them; a step of dividing the mixed fermentation after the first fermentation and second fermenting panned dough that is panned on an iron plate; a baking step; and a step of injecting injeolmi cream. According to the present invention, there is an advantage in that various textures can be felt in the bread, and the bread is beneficial to health according to the efficacy of brown rice. Furthermore, by injecting the injeolmi cream into the brown rice bread, the bread savors, and the bread with good taste is provided to consumers without fed up with the bread because the bread and cream are in harmony well with each other.

Description

Bread and production method thereof TECHNICAL FIELD

The present invention relates to a bread and a manufacturing method thereof, and more specifically, to a bread manufactured by injecting an Injeolmi cream mixed with soybean flour after manufacturing a bread using dough using bean water and brown rice, and a manufacturing method thereof. .

Brown rice refers to rice obtained by peeling only the chaff from rice with a brown rice machine. The old structure is the outer layer of rice bran such as pericarp, seed coat, and algal layer, and embryos (embryos, rice sprouts) that occupy a small part of the base of rice grains, and endosperm that occupies most of the rest ( Endosperm). The main component of brown rice is composed of 5-6% of rice bran layer, 2-3% of pear, and 92% of endosperm.

The standard chemical composition of brown rice is 15.5% moisture, 7.5% protein, 3.0% lipid, 71.8% sugar, 1.0% fiber, and 1.3% ash, of which sugar (starch) is mostly vitamin B1 (0.54mg in 100 ), and because most of the nutrients are contained in the rice bran layer and pear, it is rich in fat, protein, vitamins B1 and B2 compared to the white rice milled in a milling machine, so the diversity of food, nutritional value, diet and adult diseases From the point of view of health orientation, such as prevention, the consumption of brown rice is on the rise.

Effective substances of brown rice include GABA (Gamma Amino Butryic Acide), Arabinoxylan, Inositol 6-Phosphoric Acid (IPC), etc. as a functional food material for pharmaceuticals, and the Gaba lowers blood pressure. Action, activation of kidney function, improvement of liver function, prevention of obesity, promotion of alcohol metabolism, etc., and arabinoxylan has functions such as immunity enhancing activity, anticancer activity, antiviral and antibacterial activity, and diabetes prophylactic activity. Have. Inositol 6-phosphate has excellent efficacy in colon cancer, liver cancer, lung cancer, and skin cancer. Overall, it has been reported that the efficacy of brown rice is effective in preventing and treating fatty acid arteriosclerosis and hypercholesterolemia.

When such brown rice is used for food, it tastes worse than white rice, and nutrients are not sufficiently digested and absorbed, so it is not becoming universal. To this end, methods of manufacturing various foods such as bread and noodles using brown rice are being studied, but brown rice has a low protein content of gliadin and glutenin contained in wheat, forming a network of dough like flour gluten. can not do.

Furthermore, when making bread by grinding brown rice as it is, there is a problem that it is not felt as a texture or good effects of brown rice are not properly expressed.

An object of the present invention is to solve the above problem, and to provide a bread and a method for producing the same, which preserves the texture and taste of brown rice by adding it to the dough after making brown rice, and exhibits good effects of brown rice.

According to an embodiment of the present invention, a method of manufacturing bread is disclosed. The manufacturing method of bread comprises the steps of preparing brown rice by putting 180 to 220 parts by weight of brown rice and 3 to 7 parts by weight of turmeric powder to 400 parts by weight of water; Bean water 350 parts by weight flour, 480 to 520 parts by weight, strong rice flour 480 to 520 parts by weight, sugar 90 to 110 parts by weight, salt 14 to 18 parts by weight, 3 to 5 eggs, brown rice 380 to 420 parts by weight, Leban 180 Mixing ~220 parts by weight; Adding 160 to 200 parts by weight of butter during mixing and further mixing at a temperature of 24 to 28 degrees; First fermenting the mixed dough; Panning on an iron plate after adding 45 to 55 parts by weight of red bean sediment to the divided dough; Secondary fermenting the panned dough; Baking the dough after the secondary fermentation at 160 to 220 degrees Celsius for 10 to 14 minutes; And it includes the step of putting 55 to 65 parts by weight of Injeolmi cream to the baked bread.

The primary fermentation of the mixed dough may include placing the mixed dough in a bowl and fermenting the mixed dough at a temperature of 24 to 28 degrees and a humidity of 70 to 78% for 45 to 55 minutes; And dividing the dough into 55 to 65 parts by weight and further fermenting for 8 to 12 minutes.

Secondly fermenting the panned dough; It may include fermenting for 55 to 65 minutes at a temperature of 33 to 37 degrees and a humidity of 83 to 87%.

Including the step of preparing an Injeolmi Cream before the step of putting 55 to 65 parts by weight of Injeolmi Cream in the baked bread,

The step of preparing the Injeolmi cream includes: mixing 130 to 170 parts by weight of fresh cream and 3 to 5 parts by weight of vanilla bean to 450 parts by weight of milk; Boiling the mixture at a temperature of 83 to 87 degrees Celsius; Mixing 20 parts by weight of starch and 16-20 parts by weight of soft flour, lowering the stalks, and mixing 35 to 45 parts by weight of egg whites; And adding 480 to 520 parts by weight of the boiled mixture, 35 to 45 parts by weight of condensed milk, and 35 to 45 parts by weight of soy flour to 80 parts by weight of the mixed material, and then aging at a temperature of 3 to 5 degrees for 22 to 24 hours. .

350 parts by weight of bean water, 480 to 520 parts by weight of strong flour, 480 to 520 parts by weight of strong rice flour, 160 to 200 parts by weight of sugar, 14 to 18 parts by weight of sea salt, 3 to 5 eggs, 380 to 420 parts by weight of brown rice, leban Including the step of preparing bean water before the step of mixing 180 to 220 parts by weight, the step of preparing the bean water, the step of soaking the bean in water; Mixing milk with the soaked soybeans; And it may include the step of going the mixture of the soaked in water and the milk with a blender.

According to the present invention, there is an advantage that various textures can be felt in bread, and it is beneficial to health according to the efficacy of brown rice. Furthermore, by injecting Injeolmi cream into brown rice bread, it has flavor, and it harmonizes well with each other so that it is not bitten, and bread with good taste can be provided to consumers.

1 shows a manufacturing process of bread according to an embodiment of the present invention.
2 shows a manufacturing process of bread dough according to an embodiment of the present invention.
3 shows a manufacturing process of Injeolmi Cream according to an embodiment of the present invention.

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

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments to be posted below, but may be implemented in a variety of different forms, and only these embodiments make the posting of the present invention complete, and common knowledge in the technical field to which the present invention pertains. It is provided to completely inform the scope of the invention to the possessor, and the invention is only defined by the scope of the claims. The same reference numerals refer to the same components throughout the specification.

Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used as meanings that can be commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not interpreted ideally or excessively unless explicitly defined specifically. The terms used in the present specification are for describing exemplary embodiments and are not intended to limit the present invention. In this specification, the singular form also includes the plural form unless specifically stated in the phrase.

In addition, the terms "comprise" and/or "comprise" as used herein specify the presence of the mentioned shapes, numbers, steps, members, elements and or groups thereof, and are not mentioned. It is not intended to exclude the presence or addition of other shapes, numbers, actions, members, elements, and/or groups.

In addition, a structure or shape disposed adjacent to another shape may have a portion disposed below or overlapping with the adjacent shape.

Relative terms such as below, above, upper, lower, horizontal or vertical in this specification are as shown in the figures, It may be used to describe the relationship one component, layer, or region has to another component, layer, or region. These terms encompass not only the orientation indicated in the figures, but also other orientations of the device.

The bread according to the present invention is characterized in that it is prepared by adding brown rice to the dough, baking it, and injecting Injeolmi cream.

Brown rice is rice that has been peeled from harvested rice. The process of peeling the chaff is also called milling or milling. When the bran layer is completely peeled off and polished to whiteness, it is called white rice, and the rice bran layer and germ are left behind, or brown rice is called brown rice. Brown rice is rich in vitamins B1, B2, B6, E, and folic acid. Furthermore, it contains tocotrienols that have anti-arteriosclerotic action. Brown rice contains high quality protein. Brown rice contains a lot of ontacosanol, which improves the oxygen transport function in the blood, thereby increasing cardiopulmonary endurance, muscle strength, and muscle endurance. Brown rice contains a small amount of unsaturated fatty acids. Brown rice also contains picic acid, which detoxifies heavy metals. Brown rice contains more than 9 times the dietary fiber of white rice. Brown rice has a significantly lower glycemic index, reducing the risk of diabetes.

Brown rice is also used for cooking rice and rice crackers. It is an object of the present invention to provide bread that is beneficial to health by using such brown rice. When making bread using brown rice, if it is manufactured as it is, it is difficult to digest because it is not easily decomposed, and it is difficult for consumers to feel the taste of brown rice because the brown rice is powdered. Therefore, it is another object of the present invention to provide a bread in consideration of both taste and health of consumers by manufacturing the brown rice, but the taste and texture of the brown rice are alive and easy to digest.

Referring to Figure 1, the manufacturing process of the bread according to an embodiment of the present invention is shown.

The bread according to an embodiment of the present invention includes a brown rice preparation step, a bean water preparation step, a dough preparation step, an Injeolmi cream preparation step, a baking step, and an Injeolmi cream injection step.

First, prepare brown rice in operation S100. Brown rice is prepared by adding braised brown rice, turmeric powder, and water and using a pressure cooker to cook rice. As an example, 180 to 220 parts by weight of brown rice and 3 to 7 parts by weight of turmeric powder are added to 400 parts by weight of water. At this time, it is preferable to adjust the ratio of brown rice and water to about 1:1.8 to 2.2. If the ratio of water is insufficient, hard rice remains in the dough, making it uncomfortable to eat. If the rice is cooked according to the above-described water ratio and added to the dough, the texture is good, the taste of brown rice remains, and compared to the powdered brown rice, the digestion is better and nutrient absorption is increased. If necessary, you can use bean water made by grinding beans, not pure water, when cooking rice.

Turmeric generally refers to the use of tubers of several plants belonging to Curcuma as medicinal, edible, and colorants. It includes Curcuma longa Radix, C. aromatica, C. kwangsiensis, and C. zedoaria, which are plants of the ginger family. Compared to normal turmeric a lot, turmeric is a rootstock, whereas turmeric is dried using tubers. It grows or grows in Southeast Asia, including southern China, India, and Okinawa, and is also cultivated in the central and southern regions of Korea. Originally, the name ulgeum was given because it turns yellow and gold when mixed with alcohol, and it is also called magic because it has a shape similar to asul and cures diseases of horses. Other names include Magic, Hwangwool, Eulgeum, Geulgeum, Okgeum, Wanggeum, and Turmeric. Turmeric contains antioxidants such as flavonoids, calcium, potassium, and various other vitamins and minerals, so it is sometimes called a'food from God'. In particular,'curcumin', the main ingredient, is an ingredient that makes the yellow color of turmeric and is effective in preventing cardiovascular diseases such as diabetes and high blood pressure and dementia. It has excellent anti-inflammatory and anti-cancer effects that inhibit inflammation and tumor growth, and is recently used for anti-cancer treatment. It relieves skin irritation and is very helpful for skin beauty.

Prepare bean water in operation S101. Soy beans are soaked in water, mixed with milk, and then ground with a blender. Bean is the fruit of the annual plant of the rosewood legume family, a dicotyledonous plant. Beans are also called soybeans. It is widely cultivated as an edible crop. Since the 20th century, soybeans have been treated as the world's best crop in terms of production and use, regardless of East and West. The amount of protein contained in soybeans is the highest among various crops. Furthermore, there is no shortage of amino acids that make up soybeans compared to meat. Beans contain a lot of B vitamins, as well as A and D. Beans are composed of 35-50% protein, 15-20% fat, and 30% carbohydrates. Furthermore, it is a nutritional food rich in dietary fiber and vitamins and minerals. The main ingredients contained in beans include carbohydrates, protein, fat, vitamins, minerals, and fiber. Bean products, bean sprouts, tofu, and miso are made and eaten.

By using soybean water, not plain water, in the bread dough, savory taste and aroma are added, and various nutrients of the above-described beans are added to make a healthier food. In particular, it is good to grind the beans and mix them into the dough, so it is easy to digest, and you can consume the nutrients of the beans as they are.

Thereafter, the dough is prepared in operation S102. Knead with bean water, flour, and brown rice. The process of preparing the dough is shown in FIG. 2.

The dough includes a step of mixing ingredients, adding butter, a first fermentation step, a panning step, and a second fermentation step.

First, in operation S200, materials are mixed. Ingredients are bean water 350 parts by weight, flour 480 to 520 parts by weight, strong rice flour 480 to 520 parts by weight, sugar 170 to 200 parts by weight, salt 14 to 18 parts by weight, 3 to 5 eggs, brown rice 380 to 420 parts by weight, Contains 180 to 220 parts by weight of Leban.

Flour is the main ingredient of dough, and can be used in combination with strong flour, gravity flour, or strong flour and gravity flour. Flour is divided into strong flour, gravity flour, and soft flour according to the gluten content, but the strong flour has a protein content of 11% to 13.0%. It has strong stickiness when kneaded in water, so it is preferably used for making pizza dough. Gravity flour is wheat flour with a gluten content of about 10%, and may be used alone, but it can be used by mixing the strong flour and the gravity flour in a weight ratio of 9:1 to 8:2. When the strong flour and the gravity flour are mixed in the above ratio, the gluten content is around 11% like the semi-strong flour, and the viscosity and elasticity of the dough are appropriately adjusted, so that chewy and soft texture can be obtained at the same time.

Strong rice flour is a rice flour used to make baguettes and breads, which are a little harder bread, and strong rice flour is 73% gluten (wheat), vegetable cream (palm oil, salt, soybean, milk), mixed formulations (modified starch, white sugar), Textlin glucose iastase.

Salt increases the taste and aroma of other ingredients and regulates the fermentation of yeast.

Sugar acts as a nutrient for yeast and gives the dough a sweet taste. It is preferable to use 170 to 200 parts by weight of sugar. If it is less than 170 parts by weight, fermentation is not sufficiently performed, and the moisture retention and sweetness of the bread are deteriorated. When it exceeds 200 parts by weight, the sweetness and browning reaction increase, and the flavor and appearance of the finished bread are deteriorated. On the other hand, the free water contained in bread is strongly attracted to sugar and changes into bound water, which increases the softness of the product by aging more slowly than products with less sugar consumption.

Recently, there are cases of kneading bread using natural yeast instead of using yeast. This fermentation method is called sourdough. This is the method of making bread in ancient times when there was no yeast. If you put only fruit and sugar in warm water and leave it at room temperature, the peel or yeast in the air reproduces on your own. This is called liquid yeast or liquid. At this time, other germs, including lactic acid bacteria other than yeast, multiply and make it sour.Even when various germs multiply more than yeast, it may fail.You can add this instead of yeast, but you can add water and flour to it and repeat the fermentation to increase the amount and use period You may increase it and use it. A portion of this sourdough can also be used as a seed for the next sourdough. The advantage of fermented sourdough bread is that it has a unique flavor by breeding other germs other than yeast. In particular, with the recent development of well-being and health culture, natural fermentation is in the spotlight. Natural fermentation is fermentation using natural yeast that grows in fruits, grains, and vegetables, and has the effect of fermenting yeast-like dough during baking.

Fermentation using natural yeast species requires fermentation after adding fermented species cultured several times to the dough.

As a type of natural fermentation, there is a method of making bread using leban. Leban is French, meaning yeast and yeast. Leban also means dough or sour dough fermented with natural yeast and bacteria. There are two types of Levin: a solid Levin (Levanduch) and a dilute Levin (Levin Liquid). If you use more than 40% of Leban, you can reduce yeast by 50%. Levanduch is mainly used in natural yeast breads, and Lebanliquid is used in all breads such as white bread and sweets.

Then, 160 to 200 parts by weight of butter is added to the mixed material in operation S201. And after setting the temperature to 24 to 28 degrees Celsius, further mixing is performed.

As the butter contains 160 to 200 parts by weight, the bread's soft texture can be maintained even after time has passed.

Then, in operation S202, the dough is subjected to primary fermentation. The first step of fermenting the dough is to put the mixed dough in a bowl and ferment it for 45 to 55 minutes at a temperature of 24 to 28 degrees Celsius and 70 to 78% humidity, and divide the dough into 55 to 65 parts by weight, and then 8 to 12 It includes a process of further fermentation for a minute.

Then, in operation S203, panning is performed by pouring the first fermented dough into the prepared bread mold.

Finally, the panned dough is subjected to secondary fermentation in operation S204. The step of secondary fermentation involves fermenting the dough for 55 to 65 minutes at a temperature of 33 to 37 degrees Celsius and a humidity of 83 to 87%.

Then, in operation S103, an Injeolmi cream is prepared. Injeolmi refers to rice cakes that are steamed with glutinous rice or glutinous rice flour in a siru, crushed in a mortar, cut into suitable size, and dipped in a paste. Injeolmi cream means a cream that has the taste and aroma of general Injeolmi.

3 shows a process of manufacturing an Injeolmi cream. Injeolmi cream is prepared by mixing ingredients and boiling, mixing with the rest of the ingredients, boiling, and aging by adding condensed milk and soybean flour.

First, in operation S300, the ingredients are mixed and boiled. Ingredients include 450 parts by weight of milk, 130 to 170 parts by weight of fresh cream, and 3 to 5 parts by weight of vanilla beans. It is preferable that the temperature at which the material is boiled is about 83 to 87 degrees.

Then, in operation S301, after mixing 16 to 20 parts by weight of soft flour to 20 parts by weight of starch, lowering the stalks, and mixing 35 to 45 parts by weight of egg whites.

Next, in operation S302, the starch, soft flour and egg white prepared in operation S301 are added to the boiled mixture prepared in operation S300, and then boiled further.

Finally, in operation S303, 480 to 520 parts by weight of the boiled mixture, 35 to 45 parts by weight of condensed milk, 35 to 45 parts by weight of soybean flour are added to 80 parts by weight of the mixed material, and then aged for 22 to 24 hours at a temperature of 3 to 5 degrees. Through the process, Injeolmi Cream is manufactured.

Unlike conventional creams, the Injeolmi Cream prepared through this example is aged after adding condensed milk and soybean powder at an appropriate temperature for an appropriate time to have a subtle flavor.

Then, bread is baked in operation S104. Preferably, the top of the oven

The temperature is relatively higher than the base light. For example, the upper heat is 210~230℃, and the lower heat is 160~180℃. Bake time is suitable for 10-14 minutes.

Finally, in operation S105, injeolmi cream is injected to complete the bread. To make bread, injeolmi cream is injected by making a hole in the hanjok noodles of the baked bread. Apply Injeolmi Cream on the top of the bread, and put the roasted soybean powder on it.

Claims (6)

Cooking brown rice by putting 180 to 220 parts by weight of brown rice and 3 to 7 parts by weight of turmeric powder to 400 parts by weight of water;
Bean water 350 parts by weight flour, 480 to 520 parts by weight, strong rice flour 480 to 520 parts by weight, sugar 90 to 110 parts by weight, salt 14 to 18 parts by weight, 3 to 5 eggs, brown rice 380 to 420 parts by weight, Leban 180 Mixing ~220 parts by weight;
Adding 160 to 200 parts by weight of butter during mixing and further mixing at a temperature of 24 to 28 degrees;
First fermenting the mixed dough;
After adding 45 to 55 parts by weight of red bean sediment to the first fermented dough, panning on an iron plate;
Secondary fermenting the panned dough;
Baking the dough after the secondary fermentation at 160 to 220 degrees Celsius for 10 to 14 minutes; And
Bread manufacturing method comprising the step of putting 55 to 65 parts by weight of Injeolmi cream to the baked bread. The method of claim 1,
The step of first fermenting the mixed dough
Putting the mixed dough in a bowl and fermenting it for 45 to 55 minutes at a temperature of 24 to 28 degrees and a humidity of 70 to 78%; And
A method for producing bread comprising the step of dividing the dough into units of 55 to 65 parts by weight and further fermenting for 8 to 12 minutes. The method of claim 1,
Secondly fermenting the panned dough;
A method for producing bread comprising fermenting for 55 to 65 minutes at a temperature of 33 to 37 degrees and a humidity of 83 to 87%. The method of claim 1,
Including the step of preparing Injeolmi Cream before the step of putting 55 to 65 parts by weight of Injeolmi Cream in the toasted bread,
The step of preparing the Injeolmi Cream,
Mixing 130 to 170 parts by weight of fresh cream and 3 to 5 parts by weight of vanilla bean to 450 parts by weight of milk;
Boiling the mixture at a temperature of 83 to 87 degrees Celsius;
Mixing 20 parts by weight of starch and 16-20 parts by weight of soft flour, lowering the stalk, and mixing 35-45 parts by weight of egg whites; And
It characterized in that it comprises the step of aging for 22 to 24 hours at a temperature of 3 to 5 degrees after adding 480 to 520 parts by weight of the boiled mixture, 35 to 45 parts by weight of condensed milk, and 35 to 45 parts by weight of soybean flour to 80 parts by weight of the mixed material. How to make bread. The method of claim 1,
350 parts by weight of bean water, 480 to 520 parts by weight of strong flour, 480 to 520 parts by weight of strong rice flour, 160 to 200 parts by weight of sugar, 14 to 18 parts by weight of sea salt, 3 to 5 eggs, 380 to 420 parts by weight of brown rice, leban Including the step of preparing bean water before the step of mixing 180 to 220 parts by weight,
The step of preparing the bean water,
Soaking the beans in water;
Mixing milk with the soaked soybeans; And
A method for producing bread, comprising the step of bringing the mixture of soaked soybeans and the milk into a blender. Bread prepared by the method of any one of claims 1 to 5.

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