KR20210077216A - The method of manufacturing bread contained sweet pumpkin and red rice - Google Patents

Abstract

The present invention relates to a method for producing sweet pumpkin red rice flour, and the method is 40 to 46% by weight of strong rice flour, 2 to 4% by weight of red rice flour, 3 to 6% by weight of sugar, 0.4 to 1.5% by weight of salt, 0.5 to 1.5% by weight, butter 3 to 5% by weight, yeast 1 to 3% by weight, eggs 3 to 7% by weight, fermented species 5 to 9% by weight, fresh dough 7 to 11% by weight, and water 22 to 27% by weight are mixed, respectively. A process for manufacturing sweet pumpkin hongguk rice pastry dough, in which the dough is fermented for 40 minutes in a fermentation room at a temperature of 25° C. and a humidity of 45 to 60%, then divided after a punching process, covered with plastic and fermented for 30 minutes; Boiled sweet pumpkin 46 ~ 52% by weight, glutinous rice powder 16 ~ 21% by weight, sugar 7 ~ 11% by weight, starch syrup 3 ~ 6% by weight, salt 0.3 ~ 0.8% by weight, shortening 4 ~ 8% by weight, eggs 2 ~ 4 weight %, cream cheese 2 ~ 4% by weight, soft cream 4 ~ 7% by weight, and mixed grains 2 ~ 5% by weight of the improved material is mixed in a mixer in a sweet pumpkin inside manufacturing process; After fermenting and dividing the fermented red rice cake dough, press 41 to 46% by weight with a rolling pin so that the surface becomes a smooth, long oval, and 32 to 37% by weight of the pumpkin inside is applied to the top surface of the sticky rice dough, and the dough is rolled up and rolled into a donut shape. A molding process of sprinkling or embedding 10 to 14% by weight of nuts and cutting the top surface of the dough with No. 8 scissors; and a baking process of fermenting the glutinous rice molded product of Hongguk rice provided through the forming process for 40 minutes in a fermentation room at a temperature of 25° C. and a humidity of 45 to 60%, and then baking it at 165° C. for 20 minutes in a convention oven.

Description

The method of manufacturing bread contained sweet pumpkin and red rice

The present invention relates to a method for producing sweet pumpkin red rice cake bread, and more particularly, using fermented species as a material for baking dough, reduces the amount of yeast and makes it soft, increases the flavor of bread, can ingest nutrients from grains, and ferment It relates to a method for producing sweet pumpkin red rice paste, which has excellent fermentation activity when kneading bread through the species, delays the aging of bread, and is effective for digestion and fat metabolism in vivo through the fermented species.

In modern times, the number of people skipping breakfast or not eating on time due to busy social life is increasing, and more people are harming their health. In order to solve one meal, instant meals such as hamburgers, sandwiches, bread or cornstarch are used. Food is increasing.

Breads refer to breads, cakes, breads, donuts, etc. manufactured by adding other foods or food additives to grain flour as the main raw material.

With the recent improvement in living standards, as consumers' preferences for food become more diverse and sophisticated, there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference.

In addition, fermented species are absolutely necessary to make bread, and various types of fermented species are used as raw materials for bread because fermented species can satisfy the changing tastes and trends of consumers and are beneficial to health.

On the other hand, in general, bread refers to a food baked by adding yeast, salt, water, etc. to wheat flour and other grains, and then fermenting the dough. The bread can be classified in various ways according to the properties, manufacturing method, and shape of the dough, for example, bread, baguette, etc., which are stocks and stock substitutes, and a lot of sugar and fat, which are mainly used for children's side dishes, such as confectionery bread, bean paste bread, cream bread, Typical examples are croissants, bagels, croquettes, etc., which are characterized by steaming or frying, sandwiches, pizzas, and hamburgers mixed with various ingredients.

In the manufacturing process of bread, after kneading wheat, it is usually baked or steamed in an oven or the like after aging for a certain period of time. In this case, the texture of the bread expands considerably more than the original dough. This expansion of the bread tissue is known to occur because the wheat protein called gluten has a property of retaining air in the dough tissue, and the bread has a soft texture and a unique aesthetic feeling due to the property of the bread.

In addition, in order to make bread, various kinds of ingredients are provided to induce consumers' texture and are effective for health, and in particular, attempts are being made to satisfy the changing tastes and trends of consumers.

Accordingly, the present applicant developed and tried a recipe using sweet pumpkin and hongguk rice, thereby completing a sweet pumpkin hongguk rice glutinous rice cake that is beneficial to health.

1. Sweet pumpkin bread and its manufacturing method (SWEET PUMPKIN BREAD AND METHOD FOR MANUFACTURE THEREOF) (Patent Publication No. 10-2010-0000544) 2. Sweet pumpkin cranberry healthy bread manufacturing method (Patent Registration No. 10-1775850) 3. BREAD AND RICE CAKE CONTAINING MONASCUS EXTRACTS Containing Hong Guk Gyun Extract (Patent Publication No. 10-2006-0107217)

The present invention has been devised to solve the above problems, and its purpose is to reduce the amount of yeast by using fermented species as a material for baking dough, making it soft, increasing the flavor of bread, and ingesting nutrients of grains, An object of the present invention is to provide a method for producing sweet pumpkin red rice cake bread that has excellent fermentation activity when kneading bread through fermented species, delays the aging of bread, and is effective for digestion and in vivo fat metabolism through fermented species.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the sweet pumpkin red rice flour manufacturing method according to an embodiment of the present invention is 40 to 46% by weight of strong rice flour, 2 to 4% by weight of red rice flour, 3 to 6% by weight of sugar, 0.4 to 1.5% by weight of salt. %, milk powder 0.5 to 1.5% by weight, butter 3 to 5% by weight, yeast 1 to 3% by weight, eggs 3 to 7% by weight, fermented species 5 to 9% by weight, fresh dough 7 to 11% by weight and water 22 to 27 After fermenting for 40 minutes in a fermentation room with a temperature of 25° C. and a humidity of 45 to 60%, the dough in which the weight % is mixed is divided after the punching process and covered with plastic for secondary fermentation for 30 minutes. Boiled sweet pumpkin 46 ~ 52% by weight, glutinous rice powder 16 ~ 21% by weight, sugar 7 ~ 11% by weight, starch syrup 3 ~ 6% by weight, salt 0.3 ~ 0.8% by weight, shortening 4 ~ 8% by weight, eggs 2 ~ 4 weight %, cream cheese 2 ~ 4% by weight, soft cream 4 ~ 7% by weight, and mixed grains 2 ~ 5% by weight of the improved material is mixed in a mixer in a sweet pumpkin inside manufacturing process; After fermenting and dividing the fermented red rice cake dough, press 41 to 46% by weight with a rolling pin so that the surface becomes a smooth, long oval, and 32 to 37% by weight of the pumpkin inside is applied to the top surface of the sticky rice dough, and the dough is rolled up and rolled into a donut shape. A molding process of sprinkling or embedding 10 to 14% by weight of nuts and cutting the top surface of the dough with No. 8 scissors; and a firing process of fermenting the glutinous rice molded product of Hongguk rice provided through the forming process for 40 minutes in a fermentation room at a temperature of 25° C. and a humidity of 45 to 60%, and then baking it at 165° C. for 20 minutes in a convention oven. do.

In addition, the fresh dough of the sweet pumpkin red rice flour manufacturing method according to the present invention is mixed with 62.11% by weight of strong flour, 0.31% by weight of salt, 0.31% by weight of yeast, and 37.27% by weight of water in a mixer, stirred for 5 minutes, and fermented for 24 hours The fermented species is composed of 24.23% by weight of strong flour, 24.23% by weight of wheat flour, 3.07% by weight of whole wheat flour, and 48.47% by weight of water in a container, mixed and refrigerated for 6 hours to prepare the primary fermented species, 12.69% by weight of primary fermented species, 21.16% by weight of strong flour, 21.16% by weight of wheat flour, 2.68% by weight of rye flour and 42.31% by weight of water in a container, stirred and refrigerated for 6 hours, characterized in that it is composed of secondary fermented species do it with

In addition, the sweet pumpkin red rice paste dough manufacturing process of the sweet pumpkin red rice flour manufacturing method according to the present invention is 40 to 46 weight percent of strong rice flour, 2 to 4 weight percent of red rice flour, 3 to 6 weight percent of sugar, 0.4 to 1.5 weight percent of salt. %, powdered milk 0.5 to 1.5% by weight, butter 3 to 5% by weight, yeast 1 to 3% by weight, eggs 3 to 7% by weight, fermented Levain 5 to 9% by weight, fresh dough 7 to 11% by weight and water 22 to Material preparation step to prepare 27% by weight; Strong rice flour 40 ~ 46% by weight, red rice flour 2 ~ 4% by weight, sugar 3 ~ 6% by weight, salt 0.4 ~ 1.5% by weight, milk powder 0.5 ~ 1.5% by weight, butter 3 ~ 5% by weight, yeast 1-3% by weight , 3 to 7% by weight of eggs, 5 to 9% by weight of fermented species, 7 to 11% by weight of fresh dough, and 22 to 27% by weight of water, mix for 3 minutes at low speed, and mix at medium speed for 5 minutes to make dough a fermentation step of fermenting the mixed dough for 40 minutes in a fermentation chamber at a temperature of 25° C. and a humidity of less than 45 to 60% so that the final fermentation point of the dough becomes 4 times the volume of the dough; And after the punching process of evacuating the fermented dough, the dough is divided using an automatic divider, rounded into a long oval in the form of bread, and covered with plastic for secondary fermentation for 30 minutes; further includes; It is characterized in that it is configured.

In addition, the sweet pumpkin red rice glutinous bread dough manufacturing process of the sweet pumpkin red rice flour manufacturing method according to the present invention is strong rice flour 42.60% by weight, red rice flour 2.24% by weight, sugar 4.48% by weight, salt 0.89% by weight, powdered milk 0.91% by weight, butter 3.59% by weight, yeast 1.35% by weight, eggs 4.04% by weight, fermented species 6.73% by weight, fresh dough 8.96% by weight and water 24.21% by weight, and the manufacturing process in the sweet pumpkin is boiled sweet pumpkin 49.26% by weight, glutinous rice powder 17.97 Weight%, sugar 8.62% by weight, starch syrup 4.31% by weight, shortening 5.42% by weight, salt 0.43% by weight, eggs 2.22% by weight, cream cheese 2.96% by weight, soft cream 5.67% by weight, and mixed grains prepared by boiling red beans, peas and chickpeas Consist of 3.14% by weight, and the forming process is fermented and divided hongguk rice dough by weight 54.76% by weight, in sweet pumpkin 33.33% by weight, nuts are almonds, sunflower seeds, pumpkin seeds, black sesame seeds and peanuts 11.91 It is characterized in that it consists of weight %.

The sweet pumpkin red rice flour manufacturing method according to the present invention is soft by reducing the amount of yeast by using a fermented species as a material for baking dough, and by using the mixed grain together with the fermented species, the effective nutrients of the mixed grain can be ingested and through the fermented species It has excellent fermentation activity when kneading bread, delays the aging of bread, and provides a favorite food effective for digestion and in vivo fat metabolism through fermented species.

In addition, the method for producing sweet pumpkin red rice paste according to the present invention ripens the primary fermented species before kneading, activates the secondary fermented species during kneading, and mixes it with the raw material of the sweet pumpkin red rice paste to prepare bread, thereby producing fermented species. By repeatedly producing and using as a fermented species through a circulation process, it has the unique mature flavor and fermentation perfection of the seed, providing the effect of culturing and using it as a strong seed.

1 is a flowchart illustrating a process for manufacturing sweet pumpkin hongguk rice paste according to the present invention.
Figure 2 is a flow chart showing the fermented species manufacturing process of sweet pumpkin hongguk rice paste according to the present invention
Figure 3 is a flow chart showing the manufacturing process of the dough for sweet pumpkin red rice paste according to the present invention
Figure 4 is a flow chart showing the molding process of sweet pumpkin hongguk rice paste according to the present invention
Figure 5 is a photograph showing the manufacturing state of the fresh dough according to Figure 1;
FIG. 6 is a photograph showing the production state of LeVin fermented species according to FIG. 1
7 is a photograph showing the manufacturing process of the sweet pumpkin hongguk rice dough dough according to FIG.
8 is a photograph showing the manufacturing process in the sweet pumpkin according to FIG.
9 is a photograph showing the molding process of sweet pumpkin hongguk rice paste according to the present invention;

Hereinafter, a preferred embodiment of the present invention will be described in detail based on the accompanying drawings.

The present invention uses a fermented species as a kneading material for the production of red yeast rice dough, so that it is soft by reducing the amount of yeast, increases the flavor of bread, and can ingest nutrients from grains. have.

The present invention is largely divided into a fresh dough dough manufacturing process, a fermented species manufacturing process, a sweet pumpkin red rice dough manufacturing process, a sweet pumpkin filling manufacturing process and a molding process, and the fermented species is used as yeast for the fermentation of the dough, and the dough is divided Thus, it is used as a fermented species for the production of a certain amount of new dough, and it is aged for 24 hours and is repeatedly used in the production of dough to produce red rice cake bread.

Hereinafter, looking at the characteristics of red yeast rice used in the present invention, red yeast rice is rice made by fermenting red yeast, and it is a precious ingredient that the Chinese emperor of the Han Dynasty ate as an imperial food. It has been approved as a health functional food by the Food and Drug Administration because it lowers blood cholesterol levels, improves diabetes and blood pressure, and is effective in preventing adult diseases. It can be mixed with regular rice to cook rice or used as an ingredient for bread or rice cakes.

In general, red yeast rice is dark pink rice that is fermented for 15 to 30 days with a fungus called MONASCUS. Red rice is inoculated with the cultured red rice germ on the washed rice, and then it goes through a culture process for about 30 days. As time goes by, the red rice germ becomes fermented, turning white rice into red rice. After the fermentation process is finished, it is dried for about 1 to 2 days to produce beautiful red rice.

The dark pink substance secreted in the fermentation process is 'monacolin-k' and is known to decompose cholesterol. It is a red fermented rice made by fermenting rice with a yeast fungus called monascus.

In particular, it has an excellent effect in lowering blood pressure and is good for patients with high blood pressure or hyperlipidemia. Monacolin K contained in red rice inhibits enzyme activity and lowers the amount of cholesterol synthesis in the liver, and as a result, it was confirmed that it is effective in hyperlipidemia and stroke.

In addition, red yeast rice has effects such as lowering blood sugar and oxidation, which has an excellent effect in reducing LDK (Low-Density Lipoprotein) and increasing HDL (High-Density-Lipoprotein).

Because red rice is to purify blood, it improves diabetes and blood pressure, which helps to prevent adult diseases, and because cholesterol is excreted in the feces, it improves digestion and helps with constipation.

As shown in the accompanying FIG. 1, the sweet pumpkin red rice cake manufacturing method according to the present invention consists of a fresh dough dough manufacturing process, a Levan fermented species manufacturing process, a sweet pumpkin red rice flour dough manufacturing process, a sweet pumpkin filling manufacturing process and a forming process. do.

1. Fresh dough dough manufacturing process

The raw dough dough manufacturing process is a dough material used in the base composition for the production of sweet pumpkin red rice cake according to the present invention, and 62.11% by weight of strong flour, 0.31% by weight of salt, 0.31% by weight of yeast, and 37.27% by weight of water are added to a blender, respectively. As shown in FIG. 5, the mixture is stirred for 5 minutes and aged for 24 hours.

2. Fermented species manufacturing process

The fermented species manufacturing process consists of a primary fermented species process, a secondary fermented species process and a circulation process to form the fermented species used in the base composition for the production of sweet pumpkin red rice cake according to the present invention, see FIG. 3 A detailed description is configured as follows according to the attached FIG. 6 .

(1) Primary fermented species process

24.23% by weight of strong flour, 24.23% by weight of wheat flour, 3.07% by weight of whole wheat flour, and 48.47% by weight of water were mixed in a container and refrigerated and fermented for 6 hours to prepare primary fermented species.

That is, strong flour, wheat flour, whole wheat flour and water are stirred and mixed, refrigerated and fermented for 6 hours after wrapping, and the aged fermented species is used as the primary fermented species.

(2) Secondary fermented species process

12.69% by weight of primary fermented species, 21.16% by weight of strong flour, 21.16% by weight of wheat flour, 2.68% by weight of rye whole flour, and 42.31% by weight of water were placed in a container, stirred and refrigerated for 6 hours to prepare secondary fermented species

That is, the primary fermented species, strong flour, wheat flour, rye whole wheat flour, and water are stirred and mixed, refrigerated and fermented for 6 hours after wrapping, and the aged fermented species is used as the secondary fermented species.

The fermented species prepared by the above procedure is used as a substitute for yeast in the process for manufacturing sweet pumpkin red rice dough dough of the present invention, thereby increasing the flavor of the bread, adding softness, and providing a good texture of the finished bread.

(3) circulation process

The fermented species formed through the secondary fermented species can be used continuously as the whole species, and the more this process is repeated, the uniquely aged flavor and fermentation completion of the seed is obtained.

That is, about 1/3 of the remaining fermented species used in the secondary fermentation process is left and used in the production of sweet pumpkin red rice paste dough, which is used when making new dough by using the fermented species as Levan (fermented species) aged 24 hours a day before. It is cultured once a day for use.

More specifically, naturally fermented species by mixing the remaining fermented species (whole grain), strong wheat flour, whole wheat flour, rye whole wheat flour, and water in a container, refrigerated fermentation for 6 hours, and circulating as secondary fermented species during the primary fermentation process. To complete the fermented species for the circulation process, the amount to be used as the full-day species is reserved and used.

It has a deep and unique flavor and strong fermentation activity that cannot be found in freshly made spawns in old spawns, so baby spawns can be cultivated as young or mature starters as the years go by.

The rye whole wheat flour is made by grinding the whole rye with a millstone, etc., and has a slightly darker brown color than the whole wheat flour, and does not have a characteristic odor of rye flour.

3. Sweet Pumpkin Red Soybean Rice Glutinous Bread Dough Manufacturing Process

First, the sweet pumpkin red rice paste dough manufacturing process is to prepare a base composition for producing sweet pumpkin red rice paste according to the present invention, and as shown in FIG. 3, the material preparation step, the material mixing step, the fermentation step, the quick freezing step , partitioning and fermentation steps are included, and the procedure is formed as shown in FIG. 7 attached.

(1) Material preparation stage

Strong rice flour 40 ~ 46% by weight, red rice flour 2 ~ 4% by weight, sugar 3 ~ 6% by weight, salt 0.4 ~ 1.5% by weight, milk powder 0.5 ~ 1.5% by weight, butter 3 ~ 5% by weight, yeast 1-3% by weight , 3 to 7% by weight of eggs, 5 to 9% by weight of fermented Levain, 7 to 11% by weight of fresh dough, and 22 to 27% by weight of water.

(2) material mixing step

Strong rice flour 40 ~ 46% by weight, red rice flour 2 ~ 4% by weight, sugar 3 ~ 6% by weight, salt 0.4 ~ 1.5% by weight, milk powder 0.5 ~ 1.5% by weight, butter 3 ~ 5% by weight, yeast 1-3% by weight , 3 to 7% by weight of eggs, 5 to 9% by weight of fermented Levain, 7 to 11% by weight of fresh dough, and 22 to 27% by weight of water, mix for 3 minutes at low speed, and mix at medium speed for 5 minutes to make the dough complete the

On the other hand, as an embodiment of the present invention, the composition of the dough is 42.60% by weight of strong rice flour, 2.24% by weight of red rice flour, 4.48% by weight of sugar, 0.89% by weight of salt, 0.91% by weight of milk powder, 3.59% by weight of butter based on 100% by weight of the total dough. Weight %, yeast 1.35% by weight, eggs 4.04% by weight, fermented species 6.73% by weight, fresh dough 8.96% by weight, and preferably composed of 24.21% by weight of water.

(3) Fermentation step

The mixed dough is fermented for 40 minutes in a fermentation chamber at a temperature of 25° C. and a humidity of less than 45 to 60%, and through the above conditions, the final fermentation point of the dough becomes four times the volume of the dough.

(4) Partitioning and Fermentation Steps

After the punching process of evacuating the fermented dough, the dough is divided using an automatic divider, rounded into a long oval shape in the form of bread, covered with plastic, and secondarily fermented for 30 minutes.

At this time, the automatic divider automatically divides the dough to have a weight of 230 g, and rounds the divided dough so that it is fermented.

4. Manufacturing process inside sweet pumpkin

The sweet pumpkin filling manufacturing process is to be filled and molded inside the sweet pumpkin red rice paste dough for the production of sweet pumpkin red rice paste according to the present invention, and as shown in FIG. 4, it is composed of a material preparation step and a material mixing step However, the procedure is as follows.

(1) Material preparation stage

Boiled sweet pumpkin 46 ~ 52% by weight, glutinous rice powder 16 ~ 21% by weight, sugar 7 ~ 11% by weight, starch syrup 3 ~ 6% by weight, salt 0.3 ~ 0.8% by weight, shortening 4 ~ 8% by weight, eggs 2 ~ 4 weight %, cream cheese 2 to 4% by weight, soft cream (creamix) 4 to 7% by weight, and mixed grains 2 to 5% by weight are prepared.

At this time, the mixed grains are provided with red beans, peas and chickpeas, and each consists of boiled and cooked ingredients in the same proportion.

(2) material mixing step

Boiled sweet pumpkin 46 ~ 52% by weight, glutinous rice powder 16 ~ 21% by weight, sugar 7 ~ 11% by weight, starch syrup 3 ~ 6% by weight, salt 0.3 ~ 0.8% by weight, shortening 4 ~ 8% by weight, eggs 2 ~ 4 weight %, cream cheese 2 to 4% by weight, soft cream (creamix) 4 to 7% by weight, and mixed grains 2 to 5% by weight of improved materials are mixed in a mixer, and the raw material is well rotted for 4 minutes, as shown in the attached FIG. Complete the pumpkin filling.

The boiled sweet pumpkin is prepared by mixing 60.60% by weight of diced sweet pumpkin, 9.09% by weight of sugar, and 30.31% by weight of water, as shown in FIG. 8a, and boiling until the sweet pumpkin is ripe.

On the other hand, the composition in the sweet pumpkin of the present invention is based on 100% by weight of the total dough, boiled sweet pumpkin 49.26% by weight, glutinous rice powder 17.97% by weight, sugar 8.62% by weight, starch syrup 4.31% by weight, shortening 5.42% by weight, salt 0.43% by weight %, eggs 2.22 weight %, cream cheese 2.96 weight %, soft cream (cream mix) 5.67 weight % and cereals 3.14 weight % is preferable.

5. Molding process

The molding process is to mix and mold the materials including the sweet pumpkin red rice dough dough, the sweet pumpkin inside, and the fresh dough by the above procedure for producing the sweet pumpkin red rice paste according to the present invention, as shown in the accompanying FIG. It consists of a preparation step, a forming step, a fermentation step, and a calcination step, and the procedure is as follows with reference to FIG. 9 .

(1) Material preparation stage

Prepare 52 to 57% by weight of sweet pumpkin red rice flour dough, 31 to 35% by weight of sweet pumpkin filling, and 10 to 14% by weight of mixed grain dried fruits.

(2) Forming step

41 ~ 46% by weight of the fermented and divided hongguk rice sticky bread dough is pressed long with a rolling pin so that the surface becomes a long oval, and 32 ~ 37% by weight of the sweet pumpkin is applied on the top surface of the red rice dough and rolled while pulling the dough into a donut shape. wear with After that, 10 to 14% by weight of nuts, which are mixed grains, added to the doughnut-shaped dough are sprinkled or buried, and the top surface of the dough is cut with scissors No. 8 to complete the molding.

At this time, milk may be applied with a brush to the surface of the dough for hongguk rice glutinous rice containing sweet pumpkin in donut shape so that the nuts are well poured.

The nuts are provided with almonds, sunflower seeds, pumpkin seeds, black sesame seeds and peanuts in equal proportions.

On the other hand, it is preferable that the composition for molding sweet pumpkin hongguk rice paste according to the present invention consists of 54.76 wt % of sweet pumpkin hongguk rice paste dough, 33.33 wt % of sweet pumpkin and 11.91 wt % of nuts with respect to 100 wt % of the whole.

(3) Fermentation step

The hongguk rice glutinous bread molded product provided by the forming step is fermented for 40 minutes in a fermentation chamber at a temperature of 25° C. and a humidity of less than 45 to 60%.

(4) Firing and completion stage

When the molded product fermented by the above procedure is calcined at 165° C. for 20 minutes in a convention oven, sweet pumpkin hongguk rice paste is completed as shown in FIG. 9h.

Example

Based on the mixing ratio of the sweet pumpkin hongguk rice paste dough, sweet pumpkin filling, and mixed grains, it was configured as shown in Table 1 for the production of sweet pumpkin hongguk rice paste and prepared sweet pumpkin hongguk rice paste under the same conditions. (unit weight %)

division Example 1 Example 2 Example 3 Example 4 Example 5 Red Guk Rice Glutinous Bread Dough 49.28 52.22 54.76 58.74 62.18 Pumpkin inside 38.81 35.87 33.33 29.35 25.91 nuts 11.91 11.91 11.91 11.91 11.91

Each improved and divided fermented and divided hongguk rice glutinous bread dough, sweet pumpkin filling and mixed grains exemplified in the above example is pressed long with a mill so that the surface becomes a smooth long oval, and the sweet pumpkin filling is applied to the top surface of the hongguk rice glutinous bread dough, and the dough is After pulling the dough and rolling it into a donut shape, sprinkle or smear with nuts and make a groove on the top side of the dough with scissors No. 8. After fermenting for 40 minutes in a fermentation room at a temperature of 25℃ and humidity of 45 to 60%, in a convention oven at 165℃ for 20 Firing for a minute completes the red-guk rice glutinous bread.

The outer surface and cross-section of the red rice flour prepared at the mixing ratio of Table 1 were comparatively evaluated.

Organizational comparison table division Example 1 Example 2 Example 3 Example 4 Example 5 fermentation state +++++ ++++ +++++ +++ +++++ shell surface ++++ +++ +++++ +++ ++++ color ++++ +++ ++++ +++ +++

Co., Ltd. Code: +++++ Very good ++++ Good +++ Normal ++ Bad + Very bad Table 2 above compares and evaluates the appearance of each walnut bread prepared with the mixing ratio of Table 1. 'Fermentation status' in the division column indicates the degree of uniformly inflated bread, 'shell surface' indicates the degree of uniformly inflated crust without crushing, and 'color' is the color of the outer surface of the bread, indicating the degree of It indicates the degree of progress.

In the comparative evaluation of the outer surface and cross-section according to the composition ratio when preparing walnut bread according to the present invention according to the above embodiment, the composition of the dough of Example 3 shown in Table 1 is 100 weight of the whole composition when molding red rice flour. %, it was evaluated that it was best to proceed with 54.76% by weight of red rice dough, 33.33% by weight of sweet pumpkin and 11.91% by weight of nuts.

sensory test

In order to compare the quality of each red rice paste made in Examples 1 to 5, 20 sensory inspection personnel with more than 3 years of sensory inspection experience in the food-related field (10 men and women in their 20s and 30s were asked to The appearance, taste, texture, and overall preference of the bread were investigated and measured using the point scale method, and the results are shown in Table 3 below.

sensory comparison table Item Example 1 Example 2 Example 3 Example 4 Example 5 Exterior 4.3 4.5 4.7 4.4 4.2 flavor 4.1 4.2 4.6 4.5 4.3 sense of organization 4.2 4.4 4.7 4.3 4.3 symbol 3.9 4.3 4.9 4.3 4.1

The sensory test result for each item in Table 3 is a value rounded to the second decimal place after adding up all the scores of the sensory testers, dividing by the number of sensory testers, and the higher the number, the better the sensory. As shown in the results of Table 3, the red rice cake of Example 3 prepared through the composition of 54.76% by weight of hongguk rice dough of the present invention, 33.33% by weight of sweet pumpkin and 11.91% by weight of nuts is superior in sensory aspect. was evaluated.

The present invention is not limited by the above-described embodiments, and various modifications and changes can be made by those skilled in the art, which are included in the spirit and scope of the present invention as defined in the appended claims.

Claims (4)

Strong rice flour 40 ~ 46% by weight, red rice flour 2 ~ 4% by weight, sugar 3 ~ 6% by weight, salt 0.4 ~ 1.5% by weight, milk powder 0.5 ~ 1.5% by weight, butter 3 ~ 5% by weight, yeast 1-3% by weight , 3 to 7% by weight of eggs, 5 to 9% by weight of fermented species, 7 to 11% by weight of fresh dough and 22 to 27% by weight of water. A process for manufacturing sweet pumpkin red rice paste dough, which is fermented and divided after the punching process, covered with plastic, and fermented for 30 minutes;
Boiled sweet pumpkin 46 ~ 52% by weight, glutinous rice powder 16 ~ 21% by weight, sugar 7 ~ 11% by weight, starch syrup 3 ~ 6% by weight, salt 0.3 ~ 0.8% by weight, shortening 4 ~ 8% by weight, eggs 2 ~ 4 weight %, cream cheese 2 ~ 4% by weight, soft cream 4 ~ 7% by weight, and mixed grains 2 ~ 5% by weight of the improved material is mixed in a mixer in a sweet pumpkin inside manufacturing process;
Press 41 to 46% by weight of the fermented and divided Hongkuk rice dough with a rolling pin so that the surface becomes a long oval with a smooth surface, and 32 to 37% by weight of the pumpkin inside is applied to the top of the red rice dough, and the dough is rolled up and rolled into a donut shape. Then, a molding process of sprinkling or embedding 10 to 14% by weight of nuts and making a groove on the top surface of the dough with No. 8 scissors; and
The red rice glutinous bread molded product provided through the forming process is fermented for 40 minutes in a fermentation room at a temperature of 25°C and a humidity of 45 to 60%, and then baked in a convention oven at 165°C for 20 minutes; characterized in that it comprises a How to make sweet pumpkin red rice flour.
The method of claim 1,
The fresh dough is composed of 62.11% by weight of strong flour, 0.31% by weight of salt, 0.31% by weight of yeast and 37.27% by weight of water mixed in a mixer, stirred for 5 minutes, and fermented and aged for 24 hours,
The fermented species was prepared by refrigerated fermentation for 6 hours by mixing 24.23% by weight of strong flour, 24.23% by weight of wheat flour, 3.07% by weight of whole wheat flour and 48.47% by weight of water in a container, followed by 12.69 primary fermented species. Sweet pumpkin red rice, characterized in that it is provided as a secondary fermented species by putting in a container by weight, 21.16 wt% strong flour, 21.16 wt% wheat flour, 2.68 wt% rye whole wheat flour, and 42.31 wt% water, stirring, and refrigerated fermentation for 6 hours. How to make breadcrumbs.
The method of claim 1,
The sweet pumpkin red rice flour dough manufacturing process is
Strong rice flour 40 ~ 46% by weight, red rice flour 2 ~ 4% by weight, sugar 3 ~ 6% by weight, salt 0.4 ~ 1.5% by weight, milk powder 0.5 ~ 1.5% by weight, butter 3 ~ 5% by weight, yeast 1-3% by weight , 3 to 7% by weight of eggs, 5 to 9% by weight of fermented Levain, 7 to 11% by weight of fresh dough, and 22 to 27% by weight of water.
Strong rice flour 40 ~ 46% by weight, red rice flour 2 ~ 4% by weight, sugar 3 ~ 6% by weight, salt 0.4 ~ 1.5% by weight, milk powder 0.5 ~ 1.5% by weight, butter 3 ~ 5% by weight, yeast 1-3% by weight , 3 to 7% by weight of eggs, 5 to 9% by weight of fermented species, 7 to 11% by weight of fresh dough, and 22 to 27% by weight of water, mix for 3 minutes at low speed, and mix at medium speed for 5 minutes to make dough mixing the ingredients,
a fermentation step of fermenting the mixed dough for 40 minutes in a fermentation chamber at a temperature of 25° C. and a humidity of less than 45 to 60% so that the final fermentation point of the dough becomes 4 times the volume of the dough; and
After the punching process of evacuating the fermented dough, the dough is divided using an automatic divider, rounded into a long oval in the form of bread, and covered with plastic for secondary fermentation for 30 minutes; further including Sweet pumpkin hongguk rice glutinous bread manufacturing method, characterized in that it consists of.
The method of claim 1,
The sweet pumpkin red rice glutinous bread dough manufacturing process is strong rice flour 42.60% by weight, red rice flour 2.24% by weight, sugar 4.48% by weight, salt 0.89% by weight, powdered milk 0.91% by weight, butter 3.59% by weight, yeast 1.35% by weight, eggs 4.04% by weight , composed of 6.73% by weight of fermented species, 8.96% by weight of fresh dough and 24.21% by weight of water,
The manufacturing process in the sweet pumpkin is 49.26% by weight of boiled sweet pumpkin, 17.97% by weight of glutinous rice powder, 8.62% by weight of sugar, 4.31% by weight of starch syrup, 5.42% by weight of shortening, 0.43% by weight of salt, 2.22% by weight of eggs, 2.96% by weight of cream cheese, soft It consists of 5.67% by weight of cream and 3.14% by weight of mixed grains prepared by boiling red beans, peas and chickpeas,
The molding process is fermented and divided hongguk rice dough by weight 54.76% by weight, 33.33% by weight in sweet pumpkin, nuts are almonds, sunflower seeds, pumpkin seeds, black sesame seeds and peanuts in the same ratio It consists of 11.91% by weight of nuts Sweet Pumpkin Red Soybean Rice Glue Bread Manufacturing Method.

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