KR20220168210A - How to make barley bread with Hallabong added - Google Patents
How to make barley bread with Hallabong added Download PDFInfo
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- KR20220168210A KR20220168210A KR1020210077384A KR20210077384A KR20220168210A KR 20220168210 A KR20220168210 A KR 20220168210A KR 1020210077384 A KR1020210077384 A KR 1020210077384A KR 20210077384 A KR20210077384 A KR 20210077384A KR 20220168210 A KR20220168210 A KR 20220168210A
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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
- A21D2/36—Vegetable material
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
Description
본 발명은 보리의 유효성분, 맛 및 향이 섭취되면서 동시에 한라봉의 맛과 향이 가미되어 식감을 배가시키는 한라봉보리빵 제조방법에 관한 것이다.The present invention relates to a method for manufacturing Hallabong barley bread, in which the active ingredients, taste and aroma of barley are ingested, and at the same time, the taste and aroma of Hallabong are added to increase the texture.
근래 들어 식생활이 날로 서구화 되어감에 따라 빵의 수요량이 증가하고 있으며, 바쁜 현대인들은 쌀밥 대신 휴대와 식이가 간편한 빵을 식사대용으로 많이 이용하고 있다.In recent years, the demand for bread is increasing as dietary life becomes westernized day by day, and busy modern people use bread that is easy to carry and eat instead of rice as a meal substitute.
하지만, 빵을 주식으로 하는 식단은 식이가 간편하다는 이유로 이용되고 있는 것이니만큼 다른 부가적인 식품,다시 말하면 다른 부가적인 영양소의 섭취는 충분히 이루어지지 않는 실정이며, 이에 밀가루의 과잉 섭취로 인하여 자칫 건강을 악화시키는 원인이 될 수도 있다. However, as the bread-based diet is used for the reason that the diet is simple, the intake of other additional foods, in other words, other additional nutrients, is not sufficient, and excessive intake of wheat flour can lead to health problems. It may cause aggravation.
빵의 주재료인 밀가루에 함유된 탄수화물은 단순탄수화물로서 쌀에 함유된 복합탄수화물에 비해 체내이용률이낮을 뿐 아니라, 체내에서 대부분 지방으로 전환되기 때문에 밀가루로 만들어진 빵을 장기간 과잉섭취하게 되면비만 및 각종 성인병의 요인이 된다. Carbohydrates contained in wheat flour, the main ingredient of bread, are simple carbohydrates and have a low body utilization rate compared to complex carbohydrates contained in rice. Most of them are converted to fat in the body. becomes a factor of
이러한 문제점 때문에 최근 제빵 제과 부분의 기능성 부분에 대한 연구개발의 중요도가 높아지고 있으며, 이에대한 소비자의 건강빵 제품 개발에 대한 요구 또한 높아지고 있다. Because of these problems, the importance of research and development on functional parts of baking and confectionery has recently increased, and consumers' demand for the development of healthy bread products is also increasing.
그 예로 대한민국 특허등록 제10-0953497호에서는 보리가루 100중량부, 우유 80~100중량부, 계란 60~80중량부,설탕 40~60중량부, 물엿 1~5중량부, 연유 1~5중량부, 바닐린 0.1~1중량부, 소금 1~2중량부, 식용유0.1~1중량부, 베이킹 파우더 0.1~0.5중량부, 베이킹 소다 0.1~0.3중량부, 적포도주 20중량부를 혼합하여 혼합물을 만드는 제1단계; 상기 혼합물을 10~40분 동안 안정화시키면서 조직을 팽창시켜 연화시키는 제2단계; 상기 혼 합물을 굽는 제3단계;를 포함하여 구성된 보리빵의 제조방법에 있어서, 상기 제3단계에서는 상하 한 벌로 된 일정 형상의 형틀을 이용하고, 상기 형틀에 혼합물을 주입한후 150~180℃에서 1~2분 동안 구워 단일체로 형성시킴을 특징으로 하는 보리빵의 제조방법을 제시하고 있다. For example, in Korean Patent Registration No. 10-0953497, 100 parts by weight of barley flour, 80 to 100 parts by weight of milk, 60 to 80 parts by weight of eggs, 40 to 60 parts by weight of sugar, 1 to 5 parts by weight of starch syrup, 1 to 5 parts by weight of condensed milk Part, 0.1 to 1 part by weight of vanillin, 1 to 2 parts by weight of salt, 0.1 to 1 part by weight of cooking oil, 0.1 to 0.5 parts by weight of baking powder, 0.1 to 0.3 parts by weight of baking soda, and 20 parts by weight of red wine to make a mixture step; A second step of expanding and softening the tissue while stabilizing the mixture for 10 to 40 minutes; In the method for manufacturing barley bread comprising a third step of baking the mixture, in the third step, a mold having a certain shape with a top and bottom pair is used, and after injecting the mixture into the mold, the temperature is 150 to 180 ° C. Suggests a method for producing barley bread, characterized in that it is baked for 1 to 2 minutes to form a single body.
그러나 상기 기술의 경우 단순히 보리의 맛과 향이 빵에 배이도록 하는 것으로 보다 다양한 맛과 향이 가미될수 있는 기술의 연구가 필요하다.However, in the case of the above technology, it is necessary to study a technology that can add a variety of tastes and aromas by simply allowing the taste and aroma of barley to be absorbed into bread.
이에 본 발명은 상술한 바와 같은 종래기술의 문제점을 해결하기 위해 안출된 것으로 보리의 유효성분, 맛 및향이 섭취되면서 동시에 한라봉의 맛과 향이 가미되어 식감을 배가시키는 한라봉보리빵 제조방법을 제공하고자하는 것이다.Accordingly, the present invention was made to solve the problems of the prior art as described above, and the active ingredient, taste and aroma of barley are consumed, and at the same time, the taste and aroma of Hallabong are added to provide a method for manufacturing Hallabong barley bread that doubles the texture. will be.
상기 과제를 해결하기 위한 본 발명의 한라봉보리빵 제조방법은, 보리분말 100중량부에 대해 통밀 50 내지 100중량부, 물 50 내지 100중량부, 우유 60 내지 90중량부, 계란 50 내지 70중량부, 설탕 10 내지 20중량부, 막걸리 10 내지 20중량부, 이스트 5 내지 10중량부, 한라봉당절임 3 내지 8중량부, 한라봉건조분말 3 내지 8중량부를 포함하는 반죽을 제조하는 단계(S10); 상기 반죽을 숙성시키는 단계(S20); 상기 반죽을 굽는 단계(S30);를포함하는 것을 특징으로 한다. 하나의 예로 상기 S10단계에서, 물은, 물 100중량부에 대해 세절된 무 20 내지 40중량부와 보리분말 5 내지 10중량부를 혼합하여 우려낸 물이 사용되는 것을 특징으로 한다. 하나의 예로 상기 S10단계에서 보리분말 100중량부에 대해 소성된 패각분말 2 내지 5중량부가 더 혼합되는 것을특징으로 한다.Hallabong barley bread manufacturing method of the present invention for solving the above problems, 50 to 100 parts by weight of whole wheat, 50 to 100 parts by weight of water, 60 to 90 parts by weight of milk, 50 to 70 parts by weight of eggs, based on 100 parts by weight of barley powder , Preparing a dough containing 10 to 20 parts by weight of sugar, 10 to 20 parts by weight of makgeolli, 5 to 10 parts by weight of yeast, 3 to 8 parts by weight of Hallabong sugar pickles, and 3 to 8 parts by weight of Hallabong dry powder (S10); Aging the dough (S20); It is characterized by including; baking the dough (S30). As an example, in the step S10, water is characterized in that water obtained by mixing 20 to 40 parts by weight of cut radish and 5 to 10 parts by weight of barley powder with respect to 100 parts by weight of water is used. As an example, 2 to 5 parts by weight of calcined shell powder is further mixed with 100 parts by weight of barley powder in step S10.
이상에서 설명한 바와 같이 본 발명의 한라봉보리빵 제조방법은, 인체에 유익한 성분을 가진 보리를 주재료로하여 보리의 유익한 성분이 용이하게 섭취되도록 하면서 한라봉의 맛과 향이 가미되도록 하여 더욱 식감이 우수한 장점이 있다.As described above, the method for manufacturing Hallabong barley bread of the present invention uses barley, which has beneficial ingredients for the human body, as a main material, so that the beneficial ingredients of barley are easily ingested while adding the taste and aroma of Hallabong, so that the texture is more excellent. there is.
도 1은 본 발명의 한라봉보리빵 제조방법을 나타내는 블록도.1 is a block diagram showing a method for manufacturing Hallabon barley bread of the present invention.
이하, 본 발명의 구성 및 작용을 첨부된 도면에 의거하여 좀 더 구체적으로 설명한다. 본 발명을 설명함에 있어서, 본 명세서 및 청구범위에 사용된 용어나 단어는 발명자가 그 자신의 발명을 가장 최선의 방법으로 설명하기위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.Hereinafter, the configuration and operation of the present invention will be described in more detail based on the accompanying drawings. In describing the present invention, the terms or words used in this specification and claims are based on the principle that the inventor can appropriately define the concept of terms in order to best describe his or her invention. should be interpreted as a meaning and concept that corresponds to the technical idea of
본 발명은 한라봉보리빵을 제조하는 방법으로써 주재료로 보리분말을 사용하고, 감미재로서 설탕을 적게 사용하면서 한라봉당절임, 한라봉건조분말을 사용하여 계란 등의 비린 맛과 향을 제거하고 막걸리가 첨가되어 고소한맛을 배가시키도록 하는 한라봉보리빵 제조방법에 관한 것이다. The present invention is a method for manufacturing Hallabong barley bread, which uses barley powder as the main material and uses less sugar as a sweetener, while using Hallabong sugar pickled and Hallabong dried powder to remove fishy taste and aroma such as eggs, and rice wine is added It relates to a method for manufacturing hallabon barley bread that doubles the savory taste.
본 발명의 한라봉보리빵 제조방법은, 도 1에서 보는 바와 같이 보리분말 100중량부에 대해 통밀 50 내지 100중량부, 물 50 내지 100중량부, 우유 60 내지 90중량부, 계란 50 내지 70중량부, 설탕 10 내지 20중량부, 막걸리10 내지 20중량부, 이스트 5 내지 10중량부, 한라봉당절임 3 내지 8중량부, 한라봉건조분말 3 내지 8중량부를포함하는 반죽을 제조하는 단계(S10); 상기 반죽을 숙성시키는 단계(S20); 상기 반죽을 굽는 단계(S30);를 포함하는 것을 특징으로 한다.Hallabong barley bread manufacturing method of the present invention, as shown in Figure 1, 50 to 100 parts by weight of whole wheat, 50 to 100 parts by weight of water, 60 to 90 parts by weight of milk, 50 to 70 parts by weight of eggs, based on 100 parts by weight of barley powder , Preparing a dough containing 10 to 20 parts by weight of sugar, 10 to 20 parts by weight of makgeolli, 5 to 10 parts by weight of yeast, 3 to 8 parts by weight of Hallabong sugar pickles, and 3 to 8 parts by weight of Hallabong dry powder (S10); Aging the dough (S20); It is characterized in that it comprises; baking the dough (S30).
우선 본 발명은 보리분말 100중량부에 대해 통밀 50 내지 100중량부, 물 50 내지 100중량부, 우유 60 내지 90중량부, 계란 50 내지 70중량부, 설탕 10 내지 20중량부, 막걸리 10 내지 20중량부, 이스트 5 내지 10중량부, 한라봉당절임 3 내지 8중량부, 한라봉건조분말 3 내지 8중량부를 포함하는 반죽을 제조하는 단계(S10)를 갖는다. 본 발명의 주재료는 보리분말인데, 보리는 영양적으로 β-glucan 등 식이섬유 함량이 충분하고 비타민 B군, 칼슘, 철분, 엽산, 판토텐산 등의 함량이 많기 때문에 혈당, 뇨당, 콜레스테롤 함량의 증가를 억제하여 동맥경화,고혈압 등의 심장질환을 방지하며, 변비방지, 암예방, 소화기관 충실, 스태미나 증진, 스트레스 저항성 향상,각종 질병 저항성 향상, 비만방지 등의 효과가 있다. First, the present invention contains 50 to 100 parts by weight of whole wheat, 50 to 100 parts by weight of water, 60 to 90 parts by weight of milk, 50 to 70 parts by weight of eggs, 10 to 20 parts by weight of sugar, and 10 to 20 parts by weight of rice wine, based on 100 parts by weight of barley powder. It has a step (S10) of preparing a dough containing 5 to 10 parts by weight of yeast, 3 to 8 parts by weight of Hallabong sugar pickles, and 3 to 8 parts by weight of Hallabong dry powder. The main material of the present invention is barley powder, and barley is nutritiously rich in dietary fiber such as β-glucan and high in vitamin B group, calcium, iron, folic acid, and pantothenic acid. It inhibits heart diseases such as arteriosclerosis and high blood pressure, and has effects such as preventing constipation, preventing cancer, enhancing digestive organs, enhancing stamina, improving stress resistance, improving resistance to various diseases, and preventing obesity.
이와 같이 본 발명은 통밀함량을 최소화 하면서 보리분말이 다량 첨가되도록 하여 보리의 맛과 향이 배가되도록함과 동시에 소화가 잘 되도록 하는 장점이 있는 것이다. As such, the present invention has the advantage of allowing a large amount of barley powder to be added while minimizing the whole wheat content to double the taste and aroma of barley and at the same time to improve digestion.
상기 우유는 반죽을 묽게 하는 역할과 동시에 우유에 포함된 영양성분이 섭취되도록 하면서 부드러운 식감을 제공하게 되는 것이다. The milk serves to thin the dough and at the same time provides a soft texture while allowing nutrients contained in milk to be consumed.
상기 이스트는 팽창제로서 반죽을 팽창시켜 연화시키는 작용을 하고, 부드러운 식감을 주는 역할을 한다. 이와같이 이스트는 반죽을 구울 때 이산화탄소를 발생시켜 재료의 팽창현상을 유발시키고 이 때의 기포가 부드러운식감을 가지게 한다. 특히 본 발명에서는 설탕의 과다 사용시 발생하는 문제로 이스트의 팽창성을 저하시키는문제를 설탕의 사용량을 줄이면서 감미재로 한라봉당절임, 한라봉건조분말이 사용되어 이러한 문제를 해결하는것이다. The yeast acts as an expanding agent to expand and soften the dough, and serves to give a soft texture. In this way, yeast generates carbon dioxide when baking the dough, causing the material to expand, and the bubbles at this time to have a soft texture. In particular, in the present invention, the problem of reducing the expansibility of yeast due to the excessive use of sugar is solved by using Hallabong pickled sugar and Hallabong dry powder as a sweetener while reducing the amount of sugar used.
특히 본 발명은 감미재로서 상기에서 언급한 바와 같이 한라봉당절임, 한라봉건조분말이 사용되어 설탕의 사용량을 줄이면서 기존에 감미재로서 물엿, 연유 등의 사용을 제어하게 되는 장점이 있다. In particular, the present invention has the advantage of controlling the use of starch syrup, condensed milk, etc. as a sweetener while reducing the amount of sugar by using Hallabong sugar pickled sugar and Hallabong dried powder as described above as a sweetener.
여기서 한라봉당절임은 광택효과를 위해 사용되는 바, 기존 물엿 등이 이러한 기능을 위해 첨가되나 물엿은 단지 감미만을 조절하도록 하는데 한라봉당절임은 감미 조절은 물론 한라봉의 맛과 향이 배이도록 하여 식감을 배가시키도록 할 수 있는 것이다. 이와 같이 한라봉당절임을 첨가토록 하여 보리빵의 표면에 윤기를 부여하게 되는 것이며 광택을 유지시켜 심미감을 향상시키도록 할 수 있는 것이다. Here, pickled hallabongdang is used for a glossy effect, and existing starch syrup is added for this function, but starch syrup is only used to adjust the sweetness. that can make it happen. In this way, by adding halla bongdang pickle, gloss is given to the surface of barley bread, and it is possible to improve aesthetics by maintaining gloss.
즉 한라봉당절임은 보리빵의 광택이 유지되도록 하여 심미감을 향상시키고 이에 더하여 감미가 조절되도록 하면서 한라봉의 맛과 향이 더해지도록 하는 것이다. In other words, Hallabongdang pickled is to maintain the gloss of barley bread to improve aesthetics, and in addition, to adjust the sweetness while adding the taste and aroma of Hallabong.
이와 같은 한라봉당절임은 다양한 방법에 의해 제조될 수 있는데 예로 한라봉 껍질을 소금물에 2~3시간 담궈 놓았다가 씻은 다음 30분정도 삶은 후에 한라봉껍질을 건져내어 재료를 준비하고 준비된 재료를 설탕물에서 끓여 제조되도록 하는데 제조된 재료는 적당한 크기로 세절하여 사용되는 것이다. Hallabong pickled can be prepared in a variety of ways. For example, soak Hallabong shells in salt water for 2 to 3 hours, wash them, and boil them for 30 minutes. To be manufactured, the manufactured material is used after being cut into suitable sizes.
상기 한라봉분말은 한라봉의 향이 보리빵에 배이도록 하는 것으로 건조한 한라봉껍질을 분말화시켜 제조되는 것이다. The Hallabong powder is prepared by pulverizing dried Hallabong peel so that the fragrance of Hallabong is absorbed into barley bread.
상기 막걸리는 계란의 비린 맛과 향을 제거하고, 막걸리의 맛과 향이 보리빵에 가미되도록 하여 더욱 고소한 맛이 나도록 하는 것이다. The makgeolli is to remove the fishy taste and aroma of eggs, and to add the taste and aroma of makgeolli to barley bread to make it more savory.
한편 본 발명에서는 상기에서 언급한 바와 같이 감미재로 한라봉당절임 및 한라봉분말이 사용되는데 이 경우 반죽의 산도가 높아 이러한 산은 글루텐을 응고시켜 부피팽창을 방해하기 때문에 기공은 작고 조직은 조밀하게 되는 문제가 있을 수 있다. 즉 상기에서 언급한 바와 같이 이스트의 첨가에 의해 반죽을 팽창시켜 연화시키는 작용이 방해받아 부드러운 식감을 저하시킬 수 있는 문제가 발생될 수 있다. On the other hand, in the present invention, as mentioned above, pickled Hallabong sugar and Hallabong powder are used as sweeteners. In this case, the acidity of the dough is high, and these acids coagulate gluten and hinder volume expansion, so the pores are small and the tissue is dense. there may be That is, as mentioned above, the effect of expanding and softening the dough by the addition of yeast may be hindered, resulting in a problem of deteriorating soft texture.
이에 본 발명에서는 상기 S10단계에서, 반죽을 제조하는데 첨가되는 물은 물 100중량부에 대해 세절된 무 20 내지 40중량부와 보리분말 5 내지 10중량부를 혼합하여 우려낸 물이 사용되도록 하는 예를 제시하고 있다. Therefore, in the present invention, in the step S10, the water added to prepare the dough is mixed with 20 to 40 parts by weight of chopped radish and 5 to 10 parts by weight of barley powder with respect to 100 parts by weight of water. are doing
여기서 물에 무를 우려낸 물이 사용됨에 의해 죽을 연화시키게 되며 이러한 연화에 의해 이스트에 의한 팽창을 한라봉당절임 및 한라봉분말이 첨가됨에 의해 발생될 수 있는 팽창저하를 보정할 수 있게 되는 것이다.__ 그런데 물에 무만을 우려낸 물을 사용하는 경우 무의 맛이 보리빵에 배일 수 있어 식감을 저하시킬 수 있으므로상기와 같이 무에 보리분말을 첨가하여 우려낸 물이 사용되도록 하는 것이다. Here, the water obtained by brewing the radish in water is used to soften the porridge, and this softening makes it possible to compensate for the swelling caused by yeast and the decrease in swelling that may occur by adding Hallabong sugar pickled sugar and Hallabong powder. When using water in which only radish is brewed, the taste of radish may be absorbed in barley bread, which may reduce the texture, so that water brewed by adding barley powder to radish is used as described above.
또한 본 발명에서는 상기 S10단계에서 보리분말 100중량부에 대해 소성된 패각분말 2 내지 5중량부가 더 혼합되도록 하는 예를 제시하고 있는데 기존의 보리빵 제조시 첨가되는 소금을 대체하여 소성된 패각분말이 첨가되도록 하는 것이다. In addition, the present invention presents an example in which 2 to 5 parts by weight of calcined shell powder is further mixed with 100 parts by weight of barley powder in step S10. to be added.
상기 패각분말에는 다양한 유효 성분이 들어 있지만 취식하기 불편함 때문에 가루에 물을 희석시켜 먹거나 환형태로 가공하여 섭취를 하고 있는데, 본 발명의 경우 빵의 제조 특성상 반죽에 분말 형태의 패각을 넣어 이취,이물감 없이 패각이 가지고 있는 영양적인 부분을 섭취할 수 있도록 한다. 즉 패각이 갖는 영양 성분 즉, 탄산칼슘, 철, 마그네슘, 규산염, 인산염, 요오드 성분을 포함하여 현대인들이부족한 영양소 부분을 섭취할 수 있으며 제과 과정에 들어가는 소금을 대체하여 상기 패각분말을 사용함으로써나트륨의 사용을 줄일 수 있게 되는 것이다. Although the shell powder contains various active ingredients, it is inconvenient to eat, so it is consumed by diluting the powder with water or processing it in an annular form. It allows you to take in the nutritious part of the shell without feeling foreign. In other words, it is possible to consume nutrients that modern people lack, including calcium carbonate, iron, magnesium, silicate, phosphate, and iodine, and use the shell powder as a substitute for salt in the confectionery process to increase sodium that will reduce its use.
또한 패각의 경우도 소성된 패각이 사용되도록 하여 패각을 살균시키는 것은 물론 패각의 기공이 크게 형성되도록 하여 보리분말 등과의 부착력을 크게 가져감으로써 이물감을 최소화 하는 것이며 식감을 더 부드럽게 가져가는 것이다. In addition, in the case of shells, calcined shells are used to sterilize the shells, as well as to increase the adhesion to barley powder by forming large pores in the shells to minimize the foreign body sensation and to bring the texture softer.
이렇게 반죽이 완성되면 상기 반죽을 숙성시키는 단계(S20)를 갖는다. When the dough is completed in this way, it has a step (S20) of aging the dough.
본 단계(S20)에서 숙성온도 및 숙성시간은 15℃ 내지 30℃로 밀폐된 용기에 반죽을 수납하여 3 내지 8시간 발효가 이루어지도록 한다. 그 다음으로 숙성시키는 과정을 거치는데 발효된 반죽을 -1℃ 내지 1℃로 냉장고 등에 5내지 8시간을 숙성시키도록 하는 것이다. In this step (S20), the aging temperature and aging time are 15 ° C to 30 ° C, and the dough is stored in a sealed container so that fermentation is performed for 3 to 8 hours. Next, the aging process is performed, in which the fermented dough is aged at -1 ° C to 1 ° C for 5 to 8 hours in a refrigerator or the like.
마지막으로 이렇게 숙성된 상기 반죽을 굽는 단계(S30)를 갖는다. Finally, there is a step (S30) of baking the aged dough.
이상 설명한 내용을 통해 당업자라면 본 발명의 기술사상을 일탈하지 아니하는 범위에서 다양한 변경 및 수정가능함을 알 수 있을 것이다. 따라서, 본 발명의 기술적 범위는 명세서의 상세한 설명에 기재된 내용으로 한정되는 것이 아니라 특허청구범위에 의해 정해져야만 할 것이다. Through the above description, those skilled in the art will know that various changes and modifications can be made without departing from the spirit of the present invention. Therefore, the technical scope of the present invention is not limited to the contents described in the detailed description of the specification, but should be defined by the claims.
Claims (1)
상기 반죽을 숙성시키는 단계(S20);
상기 반죽을 굽는 단계(S30);
를 포함하는 것을 특징으로 하는 한라봉보리빵 제조방법.
Based on 100 parts by weight of barley powder, 50 to 100 parts by weight of whole wheat, 50 to 100 parts by weight of water, 60 to 90 parts by weight of milk, 50 to 70 parts by weight of eggs, 10 to 20 parts by weight of sugar, 10 to 20 parts by weight of rice wine, yeast Preparing a dough containing 5 to 10 parts by weight, 3 to 8 parts by weight of Hallabong pickled sugar, and 3 to 8 parts by weight of Hallabong dry powder (S10);
Aging the dough (S20);
Baking the dough (S30);
Method for manufacturing Halla Bong barley bread, characterized in that it comprises a.
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