KR20230026653A - Method of making barley bread for diabetic diet - Google Patents

Abstract

The present invention relates to a method for manufacturing barley bread and, more particularly, to a method of manufacturing barley bread for diabetic diet. By manufacturing bread using barley, it is possible to provide bread having a low GI index, provides an abundant supply of beneficial ingredients of barley and provides excellent texture and flavor. Thus, it is possible to allow consumers who need bread to enjoy bread without any burden.

Description

Method of making barley bread for diabetic diet {Method of making barley bread for diabetic diet}

The present invention relates to a method for manufacturing barley bread, and more particularly, by manufacturing bread using barley, it has a low GI index, provides an abundant supply of beneficial ingredients of barley, and provides excellent texture and flavor, so that a diabetic diet It relates to a method for manufacturing barley bread for diabetic diets, in which consumers who need bread can enjoy eating bread without any burden.

Breads are foods made by mixing salt, sugar, butter, yeast, etc. with flour as the main ingredient, kneading them, fermenting them, and then baking or steaming them. They are used as a substitute for meals or snacks by modern people. There are ryu, bread, donuts, etc.

These breads are foods that can be consumed with nutrients that provide high satiety and high energy, but are widely loved in the East and West due to their unique sweet and savory flavor. Recently, busy city dwellers, young people seeking convenience, And even children who are accustomed to Western tastes are widely favored, and the consumption is increasing.

However, breads contain a large amount of gluten because the main ingredient is wheat flour. As is already widely known, when gluten is consumed continuously, it causes digestive organs, such as abdominal pain, constipation, colon cancer, and diarrhea, or skin diseases such as acne, eczema, dermatitis, inflammation, rash, and itching, or There are serious problems that cause immune diseases such as chronic fatigue, headache, and anemia.

In addition, since flour and high-content sugar contained in breads are quickly converted into simple sugars in the body and represent high calories, excessive consumption of breads can cause obesity and various adult diseases. In particular, experts emphasize that people who already have metabolic problems, diabetics or obese patients should strictly limit their intake of bread.

Among them, diabetes mellitus is a disease in which the metabolism of the human body is abnormal due to the lack of insulin secreted by the pancreas and the inability to utilize nutrients from food intake in the body. Diabetic patients must always pay attention to their diet in order to maintain normal blood sugar levels. For example, a diet called a diabetic diet or carbohydrate-restricted diet, which has a low GI index and consists of ingredients that help lower blood sugar levels, and various seasonings, especially simple sugars such as sugar and refined flour, are must necessarily be limited.

However, such a diabetic diet causes mental stress due to the fact that diabetic patients always feel hungry and cannot eat the food they want to eat due to strict fasting and restriction of foods that can be eaten.

Accordingly, there is a need to develop foods that are suitable as snacks for diabetic patients because they do not cause a rapid rise in blood sugar even if they often consume them. In particular, with respect to bread, which is widely loved by men and women of all ages and is a representative snack food, it maintains the original flavor and texture of ordinary bread, while lowering the GI index and lowering the gluten content along with various nutrients, so that diabetic patients can enjoy it. There is a need for a method of manufacturing bread as a healthy food that can be consumed without burden.

Republic of Korea Patent Publication No. 10-2003-0026956

The present invention is to solve the above problems, by manufacturing bread using barley, the GI index is low, and the beneficial ingredients of barley can be supplied in abundance while providing excellent texture and flavor, so that consumers who need a diabetic diet It is intended to provide a method for manufacturing barley bread for diabetic diets, in which even people can enjoy eating bread without any burden.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above object is to prepare a middle class dough and then aging it; Primary mixing of a first dough containing matured middle-class dough and roasted barley flour; Preparing a second dough by adding barley rice to the first dough after the first mixing and mixing it second; After first fermenting the second dough, dividing the dough into predetermined amounts; Kneading and rounding each divided second dough by hand, followed by secondary fermentation; Pressing the second dough after the secondary fermentation by hand to release gas, and forming it into a desired shape; and tertiary fermentation of the molded second dough, followed by baking in an oven; It can be achieved by a method for producing barley bread for diabetic diet, characterized in that it comprises a.

The heavy-duty dough may be a mixture of strong flour, sugar, salt, powdered milk, a metering agent, fresh yeast and water. The aging may be performed at 21 to 24° C. for 10 to 20 hours. The first dough further includes strong wheat flour, salt, dry yeast and water, and the roasted barley flour is included in 5 to 14% by weight based on the total weight of the barley bread.

In the second dough, the roasted barley flour, the barley rice, and the strong wheat flour are mixed in a weight ratio of 3: 4.8 to 5.2: 7.8 to 8.2. The barley rice is prepared by soaking raw barley in water for 1 to 3 hours, adding 3 to 4 times the amount of water as the soaked barley, and gently heat-treating at 50 to 70 ° C. for 10 to 20 minutes; and putting the heat-treated barley into a rice cooker or pot and cooking barley rice.

The barley rice is characterized in that it is included in 10 to 20% by weight based on the total weight of the barley bread. The primary mixing is carried out under the condition of 30 rpm, and the first dough is mixed at about 80% until white and brown appear sparsely in the process of becoming a yellow creamy dough, and the second Mixing is performed at 35 rpm, but the barley rice is added to the first dough mixed at about 80% and mixed at 100% until the color of the entire dough shows a yellow cream color. It may be to prepare a second dough. . The baking step may be performed by selecting one of a method of baking at 190° C. for 20 minutes in a deck oven and a method of baking at 165° C. for 20 minutes in a convection oven.

According to the present invention, by blending roasted barley and barley rice, it is possible to prepare barley bread that is easy to digest by lowering the GI index so that satiety lasts longer and lowering the gluten content.

According to the present invention, even if barley is contained in high content, it provides the same soft texture and savory and sweet flavor as general bread without rough texture and dryness, so that consumers who need a diabetic diet can enjoy bread intake with high satisfaction. You can make barley bread that you can enjoy.

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

1 is a flowchart showing a method for manufacturing barley bread according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. These examples are only presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

In addition, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art to which this invention belongs, and in case of conflict, this specification including definitions of will take precedence.

In order to clearly explain the proposed invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification. And, when a certain component is said to "include", this means that it may further include other components without excluding other components unless otherwise stated. Also, a “unit” described in the specification means one unit or block that performs a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of description, and the identification code does not describe the order of each step, and each step does not clearly describe a specific order in context. It may be performed differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, embodiments and embodiments of the present disclosure will be described in detail with reference to the accompanying drawings. However, it may not be limited to these implementations and examples and drawings herein.

1 is a flowchart showing a method for manufacturing barley bread according to an embodiment of the present invention.

Referring to FIG. 1, in the method for manufacturing barley bread according to an embodiment of the present invention, a middle grade dough is prepared and aged (S1), and a first dough containing the aged middle grade dough and roasted barley flour is first mixed Step (S2), adding barley rice to the first dough after the first mixing and mixing it second to prepare a second dough (S3), first fermenting the second dough, and then dividing the dough into predetermined amounts ( S4), kneading and rounding each divided second dough by hand, followed by secondary fermentation (S5), pressing the second dough after secondary fermentation by hand to release gas, and forming into a desired shape ( S6) and tertiary fermentation of the molded second dough, followed by baking in an oven (S7).

The barley bread manufacturing method will be described in more detail according to each step.

In the step S1, the medium-grain dough enhances the flavor of the barley bread, makes the texture lighter to help digestion, and slows down the aging of the bread, so that higher quality barley bread can be manufactured.

The heavy-duty dough may be prepared by adding and mixing strong flour, sugar, salt, powdered milk, a metering agent, fresh yeast, and water in certain amounts, and then mixing. At this time, each material may be divided into 2 to 4 times so as not to clump together, and mixed evenly until the whole dough becomes light yellow cream color. After mixing, the heavy-duty dough can be made into one large lump.

The strong flour may be included in 50 to 60% by weight, specifically, 55 to 60% by weight, for example, 57.18% by weight, based on the total weight of the middle class dough. The sugar may be included in 1 to 10% by weight, specifically, 3 to 7% by weight, for example, 5.72% by weight, based on the total weight of the middle class dough. The salt may be included in 0.5 to 5% by weight, specifically, 0.8 to 3% by weight, for example, 1.11% by weight, based on the total weight of the middle class dough. The milk powder may be included in 0.8 to 7% by weight, specifically, 1 to 4% by weight, for example, 2.86% by weight, based on the total weight of the middle class dough.

The metering agent can help fermentation of yeast and slow down the aging of bread. The metering agent may be included in an amount of 0.1 to 0.9% by weight, specifically, 0.3 to 0.7% by weight, for example, 0.57% by weight, based on the total weight of the middle class dough. The raw yeast may be included in an amount of 0.1 to 5% by weight, specifically, 0.5 to 2% by weight, for example, 1.11% by weight, based on the total weight of the middle class dough. The water may be included in 25 to 35% by weight, specifically, 28 to 33% by weight, for example, 31.45% by weight, based on the total weight of the middle class dough.

The aging may be to wrap the middle-class dough lump and maintain it at room temperature conditions, for example, 20 to 26 ° C, specifically, 21 to 24 ° C. The aging may be completed when the middle portion of the dough swells in a dome shape, and the middle portion of the dome begins to sink and flatten. Specifically, the aging may be performed for 1 hour or more, specifically, 10 to 20 hours, more specifically, 10 to 13 hours, for example, 11 hours.

In step S2, a first dough may be prepared. The first dough may be prepared by mixing the aged middle-class dough prepared in step S1 and roasted barley flour. The first dough may further include strong wheat flour, salt, dry yeast, and water. At this time, each material may be divided into 2 to 4 times so as not to clump together, mixed, and then mixed first.

When each ingredient of the first dough is completely evenly mixed and the whole dough is called 100% mixing until it becomes yellow cream, the first mixing may mean mixing up to about 80%. The degree of the primary mixing is judged visually, but, for example, it is sufficient if brown roasted barley flour is sparsely visible or white and brown colors are often noticeable in the yellow creamy dough. To this end, the primary mixing may be performed at a low speed, specifically, 20 to 40 rpm, for example, 30 rpm.

The roasted barley powder is prepared by soaking raw barley in water for 1 hour to 3 hours, draining water, drying it completely by placing it at 21 to 24° C. for 24 hours, then roasting it at a low temperature, and then grinding it in a blender. may have been manufactured. At this time, the roasting is performed at a low temperature of 50 to 70 ° C., and may be performed for 10 to 20 minutes until the color of barley becomes brown.

Barley is nutritionally rich in dietary fiber, such as beta-glucan, and high in vitamin B group, calcium, iron, folic acid, and pantothenic acid, which inhibits the increase in blood sugar, urine sugar, and cholesterol content, preventing arteriosclerosis. It is known to prevent heart diseases such as high blood pressure, relieve constipation, improve stress resistance, improve resistance to various diseases, and prevent obesity. In particular, barley's beta glucan lowers blood lipid levels and exerts an excellent effect on blood sugar control.

In one embodiment of the present invention, by using roasted barley as powder, it is possible to increase the flavor of the fragrant barley while softening the texture so that the consumer can exhibit a high satisfaction similar to that of eating ordinary bread.

The roasted barley flour may be included in 5 to 14% by weight, specifically, 7 to 11% by weight, for example, 9.52% by weight, based on the total weight of the barley bread. The aged medium dough may be included in 16 to 25% by weight, specifically, 19 to 25% by weight, for example, 22.22% by weight, based on the total weight of the barley bread.

The strong wheat flour may be included in 20 to 30% by weight, specifically, 23 to 27% by weight, for example, 25.40% by weight, based on the total weight of the barley bread. The salt may be included in 0.1 to 3% by weight, specifically, 0.5 to 2% by weight, for example, 0.95% by weight, based on the total weight of the barley bread. The dry yeast may be included in an amount of 0.1 to 3% by weight, specifically, 0.4 to 2% by weight, for example, 0.63% by weight, based on the total weight of the barley bread. The water may be included in 22 to 30% by weight, specifically, 22 to 27% by weight, for example, 25.40% by weight, based on the total weight of the barley bread.

In the step S3, a second dough may be prepared by adding barley rice to the first dough and performing secondary mixing. The second dough may be a final dough that becomes barley bread.

The barley rice can be prepared as follows. After washing raw barley and soaking it in water for 1 to 3 hours, water 3 to 4 times the weight of the soaked barley is added, and heat treatment may be gently performed at 50 to 70 ° C. for 10 to 20 minutes. The heat treatment can allow barley to absorb enough moisture to gently offset the unique rough texture of barley and keep the stickiness moist. If the temperature of the heat treatment is higher than the above range or performed for more than 20 minutes, the bouncy elasticity and texture of barley may be lost.

Then, after removing the water from the heat-treated barley, it can be put into a rice cooker or pot to prepare barley rice. When preparing barley rice, since the heat-treated barley already contains sufficient moisture, it can be performed by adding 1/3 less water and reducing the time by 2/3 compared to the amount of water for cooking normal rice.

The barley rice may be included in 10 to 20% by weight, specifically, 12 to 18% by weight, for example, 15.88% by weight, based on the total weight of the barley bread.

The secondary mixing is the primary mixing, that is, the barley rice is added to the first dough mixed at about 80% and mixed until the color of the entire dough is uniformly yellow and creamy to 100% to prepare a second dough it could be The secondary mixing may be performed under low-speed conditions, specifically, 30 to 40 rpm, for example, 35 rpm.

By adding the barley rice after the primary mixing, it is possible to maintain the unique elasticity and stickiness of the barley rice, thereby further increasing the flavor and texture of the barley bread.

In the second dough, the roasted barley flour, the barley rice, and the strong wheat flour may have a weight ratio of 3: 4.8 to 5.2: 7.8 to 8.2, for example, a weight ratio of 3: 5: 8. The above-described mixing ratio may be an optimal mixing ratio that exhibits synergy to enjoy the flavor of general bread while providing a fragrant aroma by the roasted barley flour and providing stickiness and texture by the barley rice. In addition, the barley bread contains barley rice in the above-described content, so that the content of gluten is relatively lowered to facilitate digestion, thereby increasing the rate of digestion and absorption in the body.

In the step S4, the second dough may be first fermented and then divided into predetermined amounts. The primary fermentation may be performed at 21 to 24° C. for 20 minutes to 50 minutes, for example, 40 minutes. Then, the second dough was weighed to 160 g and accurately divided. At this time, the second dough should be accurately divided so that the degree of baking can be set to be the same even if the baking time is the same later, so that the efficiency of the process can be increased. When the division is performed, the dough may not be cut several times, but the size may be accurately measured by eye and then cut with the minimum number of cuts.

In step S5, each divided second dough may be kneaded and rounded by hand, and then subjected to secondary fermentation. The rounding may be an operation of pressing the dough by hand, putting the edge part inside, stretching the clean part of the center part to make it into a ball shape, and making the surface taut. When performing the rounding, it is preferable to perform the rounding with a relatively weak force without applying excessive force and proceed simply from 1 to 5 times, specifically, from 1 to 3 times. If the number of times of the rounding is increased, gluten may be strengthened and digestion may be delayed.

The secondary fermentation may be performed at 21 to 24° C. for 10 minutes to 30 minutes, for example, for 20 minutes.

In the step S6, the second dough after the secondary fermentation can be degassed while pressing with hands, and can be molded into a desired shape. The molding may be, for example, trifolding the second dough to make it into a circular loop shape having a diameter of 12 to 13 cm, but the shape or shape is not greatly limited.

In the step S7, after the third fermentation of the molded second dough, a step of baking in an oven may be performed. The tertiary fermentation may be carried out at 21 to 24 ° C. for 10 minutes to 40 minutes, for example, for 30 minutes.

The baking step may be performed at a temperature range of 160 to 190 ° C. for 15 minutes to 25 minutes. For example, in the present invention, it may be performed by selecting one of a method of baking at 190° C. for 20 minutes in a deck oven and a method of baking at 165° C. for 20 minutes in a convection oven.

After the tertiary fermentation and before performing the baking step, a step of additionally topping a topping product to add umami to barley bread may be performed. The type of topping is not significantly limited as long as it does not impair the flavor of barley bread.

For example, the topping may be a liquid topping containing at least two or more selected from non-glutinous rice water, glutinous rice water, honey, sugar, water, fruit juice, and fruit extract exhibiting a certain viscosity and sweetness, and soft flour, It is a mixture containing butter, yeast, sugar, and eggs, and may be a solid topping that has a crispy and sweet cookie-like texture and taste. In some cases, dry fruits such as raisins, dried plums, dried bananas, and dried mangoes, or nuts such as walnuts, almonds, pistachios, and peanuts may be used as toppings, but are not limited thereto.

Barley bread manufacturing method according to an embodiment of the present invention, by blending roasted barley flour and barley rice, lowers the GI index so that the feeling of satiety lasts longer, and lowers the gluten content to produce barley bread as a health food that is easy to digest can do.

In addition, the barley bread manufacturing method of the present invention provides the same soft texture and savory and sweet flavor as general bread without rough texture and dryness even when a high content of barley is contained, so that not only ordinary people without special diseases, but also diabetic diets Consumers who need therapy can also enjoy bread intake with high satisfaction.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1]

According to the manufacturing method described later, barley bread was prepared with the composition and content shown in Tables 1 and 2 below.

After making a lump of middle-jong dough, cover it with a wrap, and mature it at 22℃ for 11 hours. Thereafter, the first dough is mixed at 30 rpm, but the dough is first mixed up to 80% to the extent that the white color is sparsely visible, and then the barley rice is added and the dough is completely yellow and creamy. 2 dough was prepared. At this time, barley rice was prepared and used after heat treatment of barley soaked in water for 2 hours at 60 ° C. for 20 minutes.

Then, the second dough was divided into 160 g each, and then primary fermentation was performed at 22 ° C. for 40 minutes. After rounding the first fermented second dough, a second fermentation was performed at 23° C. for 20 minutes. After the second fermentation, the second dough was pressed by hand to release gas, formed into a circular loop shape with a diameter of 12 cm, and then third fermentation was performed at 22 ° C. for 30 minutes. The third fermented second dough was baked in a deck oven at 190 ° C. for 20 minutes.

[Example 2]

Barley bread was prepared in the same manner as in Example 1, but including 150 g of roasted barley flour.

[Example 3]

Barley bread was prepared in the same manner as in Example 1, but without heat treatment when preparing barley rice.

[Comparative Example 1]

Barley bread was prepared in the same manner as in Example 1, except that the roasted barley flour was not included.

[Comparative Example 2]

It is the same as the manufacturing method of Example 1, but barley bread was prepared by including and mixing barley rice at the time of performing the first mixing, and not separately performing the second mixing.

[Experimental Example 1: Sensory Test Evaluation]

For each barley bread of Example 1-3 and Comparative Example 1-2, 30 inspectors were provided free of charge and a sensory test was conducted. 30 inspectors are irrespective of gender and age, 15 are diabetic, 10 are undiagnosed, but need a low-sugar diet or are interested in a low-carbohydrate diet, and the remaining 5 are special. The subjects were composed of people who did not control their diet and enjoyed regular bread.

For accurate evaluation, a sensory test was conducted with commercially available whole wheat bread (Company P) and croissant (Company T) as control groups 1 and 2, respectively.

The sensory test was performed on a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good) for taste, aroma, and preference, based on a 3-point average. It was evaluated, and the results are shown in Table 3 below.

As shown in Table 3, the barley breads of the embodiments of the present invention were highly evaluated in terms of taste, aroma, texture and preference.

In addition, those who needed or were interested in a carbohydrate-restricted diet answered that the barley bread of Example 1 had excellent sensory properties compared to general breads on the market.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical spirit of the present invention is not limited or limited thereto, and can be modified and implemented in various ways by those skilled in the art, of course.

Claims (10)

Aging after preparing middle class dough;
Primary mixing of a first dough containing matured middle-class dough and roasted barley flour;
Preparing a second dough by adding barley rice to the first dough after the first mixing and mixing it second;
After first fermenting the second dough, dividing the dough into predetermined amounts;
Kneading and rounding each divided second dough by hand, followed by secondary fermentation;
Pressing the second dough after the secondary fermentation by hand to release gas, and forming it into a desired shape; and
Thirdly fermenting the molded second dough and then baking it in an oven; Characterized in that it comprises a, barley bread manufacturing method for diabetic diet. According to claim 1,
The heavy-duty dough is a method for producing barley bread for diabetic diet, which is a mixture of strong flour, sugar, salt, milk powder, metering agent, raw yeast and water. According to claim 1,
The aging is performed at 21 to 24 ° C. for 10 to 20 hours, a method for producing barley bread for diabetic diet. According to claim 1,
The first dough further comprises strong flour, salt, dry yeast and water,
The roasted barley flour is 5 to 14% by weight relative to the total weight of the barley bread, characterized in that, barley bread manufacturing method for diabetic diet. According to claim 4,
In the second dough, the roasted barley flour, the barley rice, and the strong wheat flour are mixed in a weight ratio of 3: 4.8 to 5.2: 7.8 to 8.2. According to claim 1,
The barley rice is prepared by soaking raw barley in water for 1 to 3 hours, adding 3 to 4 times the amount of water as the soaked barley, and gently heat-treating at 50 to 70 ° C. for 10 to 20 minutes; and putting the heat-treated barley into a rice cooker or pot to cook barley rice. According to claim 1,
The barley rice is characterized in that it is included in 10 to 20% by weight relative to the total weight of the barley bread, barley bread manufacturing method for diabetic diet. According to claim 1,
The primary mixing is carried out under the condition of 30 rpm, and the first dough is mixed at about 80% until white and brown appear sparsely in the process of becoming a yellow creamy dough,
The secondary mixing is performed under the condition of 35 rpm, but the barley rice is added to the first dough mixed at about 80% and mixed at 100% until the color of the entire dough shows a yellow cream color to prepare a second dough That is, a method for manufacturing barley bread for diabetic diet. According to claim 1,
The baking step is performed by selecting one of a method of baking at 190 ° C. for 20 minutes in a deck oven and a method of baking at 165 ° C. for 20 minutes in a convection oven. Barley bread for diabetic diet, prepared according to any one of claims 1 to 9.

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