KR20220158932A - Methods of manufacturing sugar-minimizing bread to prevent childhood obesity and skin trouble - Google Patents
Methods of manufacturing sugar-minimizing bread to prevent childhood obesity and skin trouble Download PDFInfo
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- KR20220158932A KR20220158932A KR1020210066571A KR20210066571A KR20220158932A KR 20220158932 A KR20220158932 A KR 20220158932A KR 1020210066571 A KR1020210066571 A KR 1020210066571A KR 20210066571 A KR20210066571 A KR 20210066571A KR 20220158932 A KR20220158932 A KR 20220158932A
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- South Korea
- Prior art keywords
- content
- low
- dietary fiber
- carbohydrate
- protein
- Prior art date
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- 235000008429 bread Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title abstract description 5
- 238000004519 manufacturing process Methods 0.000 title description 6
- 208000007683 Pediatric Obesity Diseases 0.000 title 1
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 17
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 17
- 239000002075 main ingredient Substances 0.000 claims abstract description 13
- 235000021245 dietary protein Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 235000018102 proteins Nutrition 0.000 claims abstract 6
- 239000000463 material Substances 0.000 claims description 7
- 108010068370 Glutens Proteins 0.000 claims 1
- 235000021312 gluten Nutrition 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 9
- 230000004151 fermentation Effects 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 2
- 239000008158 vegetable oil Substances 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 201000002451 Overnutrition Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
- A23V2200/3322—Low carb - reduced carbohydrate content
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
본 발명은 당류최소화 빵 및 그 제조방법에 관한 것으로서, 더 상세하게는 빵의 주성분인 탄수화물의 함량을 줄이고 그 대신 열량이 거의 없고 몸에도 유익한 식이섬유의 함량을 높이면서도 기존의 빵과 비교하여 식감이나 맛에서 차이가 없는 저열량, 저탄수화물 건강빵 및 그 제조방법에 관한 것이다.The present invention relates to sugar-minimized bread and a method for manufacturing the same, and more particularly, to reduce the content of carbohydrates, which are the main component of bread, while increasing the content of dietary fiber that has almost no calories and is beneficial to the body, while improving the texture compared to conventional bread. It relates to low-calorie, low-carbohydrate healthy bread with no difference in taste and taste, and a manufacturing method thereof.
본 발명자는 영양 과잉의 현대인들도 안심하고 먹을 수 있는 저열량의 기호 식품을 개발하기 위해 연구하던 중, 탄수화물의 함량을 낮추고 현대인에게 필요한 식이섬유의 함량을 높이면서도 기존의 빵과 차이가 없는맛과 식감을 나타내는 저열량 저탄수화물 건강빵을 개발 발견하고 본 발명을 완성하게 되었다.While researching to develop a low-calorie favorite food that modern people with overnutrition can safely eat, the present inventors lowered the carbohydrate content and increased the dietary fiber content necessary for modern people, while maintaining the same taste and taste as conventional bread. The present invention was completed by developing and discovering a low-calorie, low-carbohydrate healthy bread that exhibits texture.
이러한 목적을 달성하기 위해 본 발명의 일 양상에 따른 저열량 저탄수화물 건강빵은, 밀가루, 식이섬 유, 단백질을 주재료로 하고, 상기 밀가루의 함량은 주재료의 40~50%이며, 식이섬유와 단백질의 함량은 각각 주재료의 5% 이상이되 식이섬유와 단백질의 합계 함량이 주재료의 50~60%이며, 무가당시럽을 첨가하여 가미한 것을 특징으로 한다.In order to achieve this object, the low-calorie, low-carbohydrate healthy bread according to one aspect of the present invention has flour, dietary fiber, and protein as main ingredients, and the content of the flour is 40 to 50% of the main material, and the content of dietary fiber and protein Each is more than 5% of the main material, but the total content of dietary fiber and protein is 50 to 60% of the main material, and is characterized by adding unsweetened syrup.
사용되는 밀가루의 양이 일반적인 식빵에 비해 약 30%에 불과하며 칼로리가 거의 없고 몸에도 유익한 식이섬유와 단백질이 감소된 탄수화물을 대체하므로 칼로리는 낮아지나 영양이 풍부한 기능성 식빵의 제조가 가능해진다.The amount of flour used is only about 30% compared to general bread, and it has almost no calories and replaces the reduced carbohydrates with dietary fiber and protein that are beneficial to the body, so it is possible to manufacture functional bread with low calories but rich in nutrients.
본 발명에 따른 저열량 저탄수화물 건강빵은, 저열량이면서 식이섬유를 다량 함유하여 현대인들의 건강 증진에 도움이 된다.The low-calorie, low-carbohydrate healthy bread according to the present invention is low-calorie and contains a large amount of dietary fiber, thereby helping to improve the health of modern people.
또한 본 발명의 다른 양상에 따른 저열량 저탄수화물 건강빵의 제조방법은, 밀가루, 식이섬유, 단백질로 이루어진 주재료 중 상기 밀가루의 함량을 주재료의 40~50%로 하고, 식이섬유와 단백질의 함량을 각각 주재료의 5% 이상으로 하되 식이섬유와 단백질의 합계 함량이 주재료의 50~60%가 되도록 계량하여 섞은 후 여기에In addition, in the method for manufacturing low-calorie, low-carbohydrate healthy bread according to another aspect of the present invention, among the main ingredients consisting of wheat flour, dietary fiber, and protein, the content of the flour is 40 to 50% of the main material, and the content of dietary fiber and protein is the main material, respectively 5% or more of the weight, but measure and mix so that the total content of dietary fiber and protein is 50 to 60% of the main ingredient.
적당량의 이스트를 첨가하여 물과 함께 반죽하는 재료배합단계; 반죽 후 35±5℃에서 약 24~30시간 발효시키는1차발효단계; 1차 발효 후 무가당 시럽과 식물성 오일, 소금 등을 첨가하여 맛을 낸 후 30±5℃에서 약 40분간A material mixing step of adding an appropriate amount of yeast and kneading with water; A first fermentation step of fermenting at 35 ± 5 ° C for about 24 to 30 hours after kneading; After the first fermentation, add unsweetened syrup, vegetable oil, salt, etc. to taste, and cook at 30±5℃ for about 40 minutes.
발효시키는 2차발효단계; 2차 발효 후 오븐에서 굽는 굽기단계를 포함하는 것을 특징으로 한다.이하, 본 발명에 따른 저열량 저탄수화물 건강빵의 제조과정을 공정에 따라 상세히 설명하기로 한다. Secondary fermentation step of fermentation; It is characterized in that it includes a baking step of baking in an oven after secondary fermentation. Hereinafter, the manufacturing process of low-calorie, low-carbohydrate healthy bread according to the present invention will be described in detail according to the process.
본 발명을 설명함에 있어 관련된 공지기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다In describing the present invention, specific descriptions of related known technologies may unnecessarily obscure the gist of the present invention.
고 판단되는 경우에는 그 상세한 설명을 생략한다.If it is determined that, the detailed description is omitted.
Claims (1)
상기 밀가루의 함량은 주재료의 40~50%이며,
식이섬유와 단백질의 함량은 각각 주재료의 5% 이상이되 식이섬유와 단백질의 합계 함량이 주재료의
50~60%이며, 무가당시럽을 첨가하여 가미한 것을 특징으로 하는 저열량 저
탄수화물 건강빵.제 1 항에 있어서, 상기 단백질 중 5~10%는 글루텐인 것을 특징으로 하는 저열량 저탄수화물 건강빵.Flour, dietary fiber, and protein are the main ingredients,
The content of the flour is 40 to 50% of the main material,
The content of dietary fiber and protein is 5% or more of the main ingredient, respectively, and the total content of dietary fiber and protein is
50 to 60%, low-calorie, low-calorie, characterized by adding sugar-free syrup
Carbohydrate healthy bread. The low-calorie, low-carbohydrate healthy bread according to claim 1, wherein 5 to 10% of the protein is gluten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210066571A KR20220158932A (en) | 2021-05-25 | 2021-05-25 | Methods of manufacturing sugar-minimizing bread to prevent childhood obesity and skin trouble |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210066571A KR20220158932A (en) | 2021-05-25 | 2021-05-25 | Methods of manufacturing sugar-minimizing bread to prevent childhood obesity and skin trouble |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20220158932A true KR20220158932A (en) | 2022-12-02 |
Family
ID=84417924
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210066571A KR20220158932A (en) | 2021-05-25 | 2021-05-25 | Methods of manufacturing sugar-minimizing bread to prevent childhood obesity and skin trouble |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20220158932A (en) |
-
2021
- 2021-05-25 KR KR1020210066571A patent/KR20220158932A/en unknown
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