KR20200124424A - Noallergy functionality bread and manufacturing method therof - Google Patents

Abstract

The present invention relates to a non-allergic functional bread capable of having taste, function, and flavor of a general bread without using an egg, butter, milk, salt, and sugar, and to a preparation method thereof. The preparation method of the present invention comprises: an ingredient preparation process; a first kneading process; a second kneading process; a first fermenting process; a second fermenting process; a third fermenting process; and a plasticizing process.

Description

Noallergy functionality bread and manufacturing method therof}

The present invention relates to a non-allergic functional bread and a method for manufacturing the same, and more particularly, the taste and taste of ordinary bread without using eggs, butter, milk, salt and sugar that are essentially allergic to the bread and cause allergies. It relates to a noallergic functional bread having a function and flavor and a method of manufacturing the same.

The human body acts as a self-defense against foreign substances, pathogens, viruses, etc. from the outside, and this defense reaction is also called an immune phenomenon. This defense ability generally occurs and disappears for a certain period of time, but when foreign substances repeatedly enter the body, abnormal hypersensitivity reactions to specific substances in them are caused, indicating a pathological condition, and a representative disease is allergy.

Allergy refers to an adverse reaction of a living body to a substance, and various diseases caused by such allergy are called allergic diseases. Antigen substances that cause allergies are called allergens or antigens, and when allergens or antigens invade, components that counteract this are called antibodies. In other words, when an antigen enters a living body, the antigen and the antibody react, causing an antigen-antibody reaction, and this antigen-antibody reaction usually occurs for a certain period of time and then disappears.

When such antigenic antibody reaction occurs continuously or abnormally excessive reaction occurs, it is called allergy. A substance that causes allergies, that is, when the antigen is food, is called'food allergy'. In Korea, 12 species of peanuts, soybeans, eggs, milk, wheat, pork, buckwheat, tomatoes, peaches, crabs, mackerel and shrimp are regulated and managed as labeling requirements. Food allergies are common in young children, and eggs and milk are the most common causes of food allergies.

The most fundamental treatment for food allergy is to limit the food that causes it. When limiting foods that cause allergies, it is necessary to thoroughly limit foods that are included in the form of processed foods as well as raw materials. Since allergies can worsen symptoms even in very small amounts, it is in principle to limit all of the cases where small amounts are contained in other foods or processed cases in terms of food restrictions.

For example, foods to avoid if you have an egg allergy are egg dishes, chicken, mayonnaise, castella, egg bread, cakes, hot cakes, puddings, ice cream, biscuits, cookies, instant noodles, and other instant products.

However, when limiting the causative food, it is easy to restrict fresh foods, but in the case of processed foods, it is difficult to check whether the causative food is included, so attention to the limitation is required. Most breads are processed foods that contain milk and eggs among allergy-causing substances, so consumers may not be aware of them and consume bread to cause allergies. However, since it is difficult to exclude milk and eggs from the baking process of manufacturing bread, there is a need for a method of reducing their allergies while using milk and eggs as they are.

Patent Publication No. 2016-0094466 (published on Oct. 10, 2016) "A bakery composition containing grape skin and having anti-allergic effect and bread manufactured using the same"

Accordingly, the present invention was devised to solve all the problems of the prior art as described above, and its purpose is to use eggs, butter, milk, salt, and sugar that are essentially allergic to the production of bread and are not used at all. It is to provide a noallergic functional bread having the taste, function, and flavor of bread, and a method of manufacturing the same.

One form of the method for producing a noallergic functional bread according to the present invention is, based on 100 parts by weight of strong flour, 1 to 2 parts by weight of yeast, 6 to 7 parts by weight of fermented olive oil paste, 13 to 14 parts by weight of shower species, malt Preparing a material in a ratio of 0.8 to 0.9 parts by weight and 55 to 56 parts by weight of water; A first kneading step of putting all ingredients excluding the fermented olive oil paste into a mixer and mixing in the order of low speed 1 to 3 minutes, medium speed 5 to 10 minutes, and low speed 1 to 3 minutes; When the dough becomes 80 to 90% gluten through the first kneading process, add the fermented olive oil paste, and the dough is 100% in the order of low speed 1 to 3 minutes, medium speed 2 to 5 minutes, low speed 1 to 2 minutes. A second kneading process of mixing until the gluten is obtained; A first fermentation step of fermenting the dough having a temperature of 24 to 30°C as a result of mixing through the second kneading process for 2 to 4 hours in an environment of a temperature of 23 to 30°C and a humidity of 30 to 45%; After dividing the dough that has gone through the first fermentation process into a ratio of 19 to 22 parts by weight based on 100 parts by weight of strong flour, 2 fermenting the dough for 15 to 30 minutes in an environment of temperature 23 to 30°C and humidity 30 to 45% Tea fermentation process; A third fermentation process in which the divided dough that has undergone the secondary fermentation process is molded and then put into a mold and fermented for 2 to 4 hours in an environment of a temperature of 23 to 30°C and a humidity of 30 to 45%; It characterized in that it consists of; baking the dough after the third fermentation process for 35 to 55 minutes in an oven at 160 ~ 190 ℃ upper heat, 180 ~ 210 ℃ lower heat.

In addition, the olive oil paste fermentation species is based on 100 parts by weight of olive oil, strong powder A 83 ~ 84 parts by weight, yeast A 0.2 ~ 0.3 parts by weight, strong powder B 66 ~ 67 parts by weight, yeast B 0.3 ~ 0.4 parts by weight, water 33 ~ Preparing a material in a proportion of 34 parts by weight; A first kneading step of mixing and kneading the olive oil, strong powder A, and yeast A; A first fermentation step of sealing dough A that has undergone the first kneading step and fermenting it for 3 hours in an environment of 25 to 35°C and 30 to 40% of humidity; A second kneading step of mixing and kneading the strong powder B, yeast B, and water; A second fermentation step of fermenting the dough B after the second kneading process in an environment of 30 to 45° C. and 30 to 40% humidity for 4 hours; A mixing and kneading step of mixing and kneading the dough A and the dough B that have passed through the first fermentation process and the second fermentation process; A mixed dough first fermentation step of sealing the mixed dough through the mixing and kneading process in an environment at a temperature of 25 to 35°C and a humidity of 30 to 40% and fermenting it for 6 hours; A mixing dough stirring process for supplying oxygen while evenly mixing the whole dough after sealing the mixed dough after the first fermentation process of the mixed dough and discharging carbon dioxide generated during fermentation; After fermenting the mixed dough that has gone through the mixing dough stirring process for 6 hours in an environment of temperature 25 ~ 35 ℃ and humidity 30 ~ 40%, the stirring process is repeated, and then the temperature is 2 ~ 6 ℃, humidity 25 ~ 40%. It characterized by consisting of; a secondary fermentation process and agitation process to be stored and used in the environment.

In addition, the shower species, based on 100 parts by weight of water, 80 to 85 parts by weight of strong powder, 0.1 to 0.2 parts by weight of malt, a step of preparing a material in a ratio of 0.09 to 0.1 parts by weight of yeast; A dough and a first fermentation process for first fermenting for 1 to 2 hours in an environment of 25 to 40% humidity and 25 to 35°C after mixing and kneading all the ingredients; The dough and the first fermented dough are mixed evenly as a whole, supplying oxygen and releasing carbon dioxide generated during fermentation, and then secondary fermentation for 8 hours in an environment of 25 to 40% humidity and 2 to 6°C. Agitation and secondary fermentation process; Repeat the above kneading and primary fermentation process, stirring and secondary fermentation process twice, and repeating the kneading and primary fermentation process once again, and then store and use the dough in an environment of 25 to 40% humidity and 2 to 6℃ It characterized in that it consists of; a repetitive work process.

As described above, in the present invention, after the first kneading of strong flour, yeast, shower species, malt, and water, when the dough becomes 80 to 90% gluten, fermented olive oil paste is added and the dough becomes 100% gluten. After the second kneading until it is performed, the firing process is carried out through the first, second, and third fermentation processes for a certain period of time under conditions of appropriate temperature and humidity, so that the characteristics of the fermented olive oil paste are essential when manufacturing bread. Ingredients of eggs, butter, milk, salt and sugar contained in white bread to enable the manufacture of bread having the taste, function, and flavor of ordinary bread without using any eggs, butter, milk, salt and sugar that cause allergies Patients who are allergic to the disease or patients with adult diseases will have the effect of being able to eat safely and conveniently without reluctance.

1A to 1F are photographs showing a manufacturing process of a general bread.
Figure 2 is a block diagram showing the manufacturing process of the noallergic functional bread according to the present invention.
Figures 3a to 3f are photographs showing the manufacturing process of the noallergic functional bread according to the present invention.
Figure 4 is a block diagram showing a manufacturing process of the olive oil paste fermented species of the present invention.
Figures 5a to 5d are photographs showing the manufacturing process of the olive oil paste fermented species of the present invention.
6 is a block diagram showing the manufacturing process of the shower bell of the present invention.

Hereinafter, a method of manufacturing a noallergic functional bread according to the present invention will be described in detail with reference to the accompanying drawings.

Figure 2 is a block diagram showing the manufacturing process of the noallergic functional bread according to the present invention, Figures 3a to 3f are photographs showing the manufacturing process of the noallergic functional bread according to the present invention.

As shown, the present invention comprises a material preparation process-a primary kneading process-a secondary kneading process-a primary fermentation process-a secondary fermentation process-a tertiary fermentation process-a sintering process, and the material preparation process is a strong flour, Prepare yeast, olive oil paste fermented seed, shower seed, malt, and water, based on 100 parts by weight of strong powder, yeast 1 to 2 parts by weight, olive oil paste fermented seed 6 to 7 parts by weight, shower seed 13 to 14 parts by weight, malt Prepared in a ratio of 0.8 to 0.9 parts by weight and 55 to 56 parts by weight of water.

Here, the fermented olive oil paste improves the aroma of the bread and serves as a moisturizing and emulsifying agent, the egg, which helps to mix all the ingredients well when mixing, and the butter that makes the savory taste and soft texture, and the bread texture softens and moisturizes. Milk that slows the aging of bread by doing so, sugar that keeps the moisture of the bread by the role of producing sweetness and color in the bread, and the role of sugar that plays a role in the liver in bread, strengthens gluten, and inhibits moisture. It can solve all the properties of each salt, which plays a role in maintaining proper fermentation by inhibiting sugar intake of fruit and yeast.

More specifically, the fermented olive oil paste softens the bread dough, acts as an emulsifier to facilitate mixing of the ingredients, improves the savory taste and aroma, improves the aroma of the bread, and acts as a moisturizer. While it has a moisturizing effect, it plays a role in slowing the aging of the bread and creates a moist texture. In addition, it supplies insufficient fat to flour, suppresses the sugar intake of yeast by using acidity, and makes proper fermentation, vitamin E and provitamin contained in olive smoothly form cell membranes and prevent cholesterol oxidation. So it has a sulfation effect.

When the ingredients are prepared in this way, the first kneading process is performed in which all the ingredients except the fermented species of olive oil paste are put into a mixer and mixed in the order of low speed 1 to 3 minutes, medium speed 5 to 10 minutes, low speed 1 to 3 minutes, and the 1 When the dough becomes 80-90% gluten through the tea kneading process, add the fermented olive oil paste, and the dough is 100% gluten in the order of low speed 1 to 3 minutes, medium speed 2 to 5 minutes, low speed 1 to 2 minutes. The second kneading process of mixing is performed until

When the dough becomes 80 to 90% gluten through the first kneading process, if the olive oil paste fermentation species is added, the total kneading time is shortened, and the resulting kneading temperature can be low, and the dough becomes firm. If you add fermented olive oil paste to the dough while the dough gluten is less than 80 to 90%, the dough will not stick together well and the dough will not stick together and the dough time will be longer. This is due to the fact that it is difficult to form the desired kneading result temperature due to the lengthening.

In addition, the first fermentation process and the first fermentation process of fermenting the dough having a temperature of 24 to 30°C as a result of mixing through the second kneading process for 2 to 4 hours in an environment of 23 to 30°C and 30 to 45% humidity. Second fermentation process in which the dough that has undergone fermentation is divided into 19 to 22 parts by weight per 100 parts by weight of strong flour, and then fermented for 15 to 30 minutes in an environment of 23 to 30°C and 30 to 45% humidity. Perform.

In addition, the third fermentation process in which the divided dough that has undergone the second fermentation process is molded and then put into a mold and fermented for 2 to 4 hours in an environment of a temperature of 23 to 30°C and a humidity of 30 to 45%, and the third fermentation process. The bread is manufactured by performing a baking process in which the dough is baked in an oven at 160 to 190°C on the upper heat and 180 to 210°C on the lower heat for 35 to 55 minutes.

On the other hand, Figure 4 is a block diagram showing the manufacturing process of the olive oil paste fermented species of the present invention, Figures 5a to 5d are photographs showing the manufacturing process of the olive oil paste fermented species of the present invention, as shown in the present invention The olive oil paste fermented seeds consist of material preparation process-1st kneading process-1st fermentation process-2nd kneading process-2nd fermentation process-mixing and kneading process-1st fermentation process-stirring process-2nd fermentation and stirring process.

In the process of preparing ingredients, olive oil, strong powder A, yeast A, strong powder B, yeast B, and water are prepared, but based on 100 parts by weight of olive oil, strong powder A 83 ~ 84 parts by weight, yeast A 0.2 ~ 0.3 parts by weight, strong powder B 66 ~ Prepare the ingredients in a ratio of 67 parts by weight, 0.3 to 0.4 parts by weight of yeast B, and 33 to 34 parts by weight of water.

When the ingredients are prepared in this way, the first kneading process of putting the olive oil, strong powder A, and yeast A in a stainless bowl and mixing and kneading using a whipper, and the dough A that has undergone the first kneading process are sealed at a temperature of 25 to 35°C and humidity. The first fermentation process is performed for 3 hours in an environment of 30-40%.

The second kneading process in which the strong powder B, yeast B, and water are put in a stainless bowl and mixed and kneaded using a whipper, and the dough B that has undergone the second kneading process is subjected to a temperature of 30 to 45°C and a humidity of 30 to 40%. A second fermentation process of fermenting for 4 hours is performed.

In addition, the mixing and kneading process of mixing and kneading the dough A and the dough B through the first fermentation process and the second fermentation process, and the mixed dough through the mixing and kneading process are used in an environment of 25 to 35°C and a humidity of 30 to 40%. After the first fermentation process of the mixed dough, which is sealed and fermented for 6 hours, and the mixed dough that has undergone the first fermentation process of the mixed dough, are unsealed, the entire dough is mixed evenly and oxygen is supplied.

In addition, a mixed dough stirring process that discharges carbon dioxide generated during fermentation is performed, and the mixed dough subjected to the mixed dough stirring process is fermented for 6 hours in an environment at a temperature of 25 to 35°C and a humidity of 30 to 40%. Thereafter, the stirring process is repeated, and then the secondary fermentation process and the stirring process stored and used in an environment at a temperature of 2 to 6° C. and a humidity of 25 to 40% are performed, thereby producing an olive oil paste fermented species.

The reason why the olive oil dough and the normal dough are separately mixed and then mixed is because the fermentation speed of the dough is slowed down when the normal dough and olive oil dough are mixed together. While it must be slowly fermented and aged while preventing the separation of olive oil and flour by combining it, yeast activation can be maximized only when fermentation and aging at a temperature slightly higher than that of olive oil dough because water and flour are well combined in ordinary dough.

6 is a block diagram showing the manufacturing process of the shower bell of the present invention. As shown, the shower bell of the present invention is a material preparation process-kneading and primary fermentation process-stirring and secondary fermentation process-operation repeating process It is made of water, strong powder, malt, and yeast, and is prepared in a ratio of 80 to 85 parts by weight of strong powder, 0.1 to 0.2 parts by weight of malt, and 0.09 to 0.1 parts by weight of yeast based on 100 parts by weight of water. .

When the ingredients are prepared in this way, after mixing and kneading all the ingredients, the dough and the first fermentation process for 1 to 2 hours in an environment with a humidity of 25 to 40% and a temperature of 25 to 35°C, and the dough and the first fermentation Stirring and secondary fermentation process of secondary fermentation for 8 hours in an environment of 25 ~ 40% humidity and 2 ~ 6℃ after supplying oxygen while evenly mixing the dough that has gone through the process and releasing carbon dioxide generated during fermentation. After performing the kneading and the first fermentation process and the stirring and the second fermentation process twice, and repeating the kneading and the first fermentation process once again, the dough is mixed with a humidity of 25 to 40% and a temperature of 2 to 6°C. The manufacturing of the shower bell is completed by performing the repetitive work process that is stored and used in

In this way, when manufacturing the shower bell, repeating the dough and the first fermentation process, the stirring and the second fermentation process twice, and then repeating the kneading and the first fermentation process once again means that carbon dioxide inside the dough during the shower paper fermentation When the fermentation is continued in that state, a hoarse odor occurs, and the dough with large pores later bursts and becomes hollow, so it bursts the large pores filled with carbon dioxide and supplies oxygen to the dough. If you repeat this, the fermentation flavor of the dough is good, and the elasticity and elongation of the dough are improved.

On the other hand, if you remove the ingredients such as salt, tongue, eggs, milk, butter, the dough becomes weak, and if only yeast is used, the dough may ferment rapidly or slowly, whereas the use of the shower type of the present invention makes the dough It has the advantage of stabilizing the fermentation process as it supports the fermentation while strengthening the tissue of the body.The difference from the general shower type is that it increases the elasticity and elongation to the maximum value while discharging carbon dioxide and supplying oxygen. It helps a lot in durability.

As described above, the present invention mixes strong flour, yeast, shower seed, malt, and water for the first time, and then, when the dough becomes 80 to 90% gluten, add fermented olive oil paste until the dough becomes 100% gluten. After making tea kneading, the firing process is carried out through the first, second, and third fermentation processes for a certain period of time under conditions of appropriate temperature and humidity. This is the characteristic of fermented olive oil paste, which is essential when manufacturing bread and reduces allergies. Allergy to eggs, butter, milk, salt and sugar contained in the bread so that it is possible to manufacture bread with the taste, function and flavor of ordinary bread without using any of the resulting eggs, butter, milk, salt and sugar. It will be able to eat safely and conveniently without reluctance to cause patients or adult diseases.

In the above, the noallergic functional bread according to the present invention and its manufacturing method have been described in detail, but this is only a description of the most preferred embodiment of the present invention, and the present invention is not limited thereto, according to the appended claims. Its scope is determined and defined. In addition, anyone of ordinary skill in the art will be able to perform various modifications and imitations according to the description of the specification of the present invention, but it will be apparent that this is also not outside the scope of the present invention.

Claims (4)

Prepare ingredients in a ratio of 1 to 2 parts by weight of yeast, 6 to 7 parts by weight of olive oil paste fermentation seeds, 13 to 14 parts by weight of shower type, 0.8 to 0.9 parts by weight of malt, and 55 to 56 parts by weight of water based on 100 parts by weight of strong flour The process of doing;
A first kneading step of putting all ingredients excluding the fermented olive oil paste into a mixer and mixing in the order of low speed 1 to 3 minutes, medium speed 5 to 10 minutes, and low speed 1 to 3 minutes;
When the dough becomes 80 to 90% gluten through the first kneading process, add the fermented olive oil paste, and the dough is 100% in the order of low speed 1 to 3 minutes, medium speed 2 to 5 minutes, low speed 1 to 2 minutes. A second kneading process of mixing until the gluten is obtained;
A first fermentation step of fermenting the dough having a temperature of 24 to 30°C as a result of mixing through the second kneading process for 2 to 4 hours in an environment of a temperature of 23 to 30°C and a humidity of 30 to 45%;
After dividing the dough that has gone through the first fermentation process into a ratio of 19 to 22 parts by weight based on 100 parts by weight of strong flour, 2 fermenting the dough for 15 to 30 minutes in an environment of temperature 23 to 30°C and humidity 30 to 45% Tea fermentation process;
A third fermentation process in which the divided dough that has undergone the secondary fermentation process is molded and then put into a mold and fermented for 2 to 4 hours in an environment of a temperature of 23 to 30°C and a humidity of 30 to 45%;
A method for producing a noallergic functional bread, characterized in that consisting of: a baking process of baking the dough that has undergone the third fermentation process in an oven at 160 to 190°C above and 180 to 210°C for 35 to 55 minutes.
The method of claim 1,
The olive oil paste fermentation seeds are based on 100 parts by weight of olive oil, strong powder A 83 ~ 84 parts by weight, yeast A 0.2 ~ 0.3 parts by weight, strong powder B 66 ~ 67 parts by weight, yeast B 0.3 ~ 0.4 parts by weight, water 33 ~ 34 parts by weight Preparing materials in a negative ratio;
A first kneading step of mixing and kneading the olive oil, strong powder A, and yeast A;
A first fermentation step of sealing dough A that has undergone the first kneading process and fermenting it for 3 hours in an environment of 25 to 35°C and 30 to 40% humidity;
A second kneading step of mixing and kneading the strong powder B, yeast B, and water;
A second fermentation process of fermenting the dough B after the second kneading process in an environment of 30 to 45° C. and 30 to 40% humidity for 4 hours;
A mixing and kneading step of mixing and kneading the dough A and the dough B that have gone through the first fermentation process and the second fermentation process;
A mixed dough first fermentation step of sealing the mixed dough through the mixing and kneading process in an environment at a temperature of 25 to 35°C and a humidity of 30 to 40% to ferment for 6 hours;
A mixing dough stirring process for supplying oxygen while evenly mixing the whole dough after sealing the mixed dough after the first fermentation process of the mixed dough and discharging carbon dioxide generated during fermentation;
After fermenting the mixed dough that has gone through the mixing dough stirring process for 6 hours in an environment of temperature 25 ~ 35 ℃ and humidity 30 ~ 40%, the stirring process is repeated, and then the temperature is 2 ~ 6 ℃, humidity 25 ~ 40%. A method for producing a noallergic functional bread, characterized in that consisting of; a secondary fermentation process and agitation process to be stored and used in an environment.
The method of claim 1,
The shower bell comprises a step of preparing a material in a ratio of 80 to 85 parts by weight of strong powder, 0.1 to 0.2 parts by weight of malt, and 0.09 to 0.1 parts by weight of yeast based on 100 parts by weight of water;
A dough and a first fermentation process for first fermenting for 1 to 2 hours in an environment of 25 to 40% humidity and 25 to 35°C after mixing and kneading all the ingredients;
The dough and the first fermented dough are mixed evenly as a whole, supplying oxygen and releasing carbon dioxide generated during fermentation, and then secondary fermentation for 8 hours in an environment of 25 to 40% humidity and 2 to 6°C. Agitation and secondary fermentation process;
Repeat the above kneading and primary fermentation process, stirring and secondary fermentation process twice, and repeating the kneading and primary fermentation process once again, and then store and use the dough in an environment of 25 to 40% humidity and 2 to 6℃ A method of manufacturing a noallergic functional bread, characterized in that consisting of;
Noallergic functional bread, characterized in that produced by the method of claim 1 to 3.

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