KR20230174394A - The manufacture method of red beans bread using korean rice wine - Google Patents

Abstract

The present invention relates to a method of manufacturing makgeolli sweet red bean bread. The manufacturing method involves mixing all-purpose flour and fresh yeast in a mixing bowl at low speed, adding makgeolli, boiling at medium speed for 2 to 3 minutes, gelatinizing the starch, and maturing in the refrigerator for 12 hours. process; Put butter and sugar in a mixing bowl and mix with a whisk, add eggs and cream, add salt, milk and fresh yeast to the creamed dough and mix, add makgeolli-kneaded medium and mix the mixture into the fermentation room. A dough manufacturing process in which the dough is fermented and swelled to 3.5 times its volume; A topping filling manufacturing process of mixing 66.67% by weight of whole red beans and 33.33% by weight of roasted walnuts, which are cut into pieces and provided in granular form, and divided to have a weight of 110g using an automatic divider; 39.61% by weight of the fermented and divided dough is spread by hand into a circle, then 54.43% by weight of the topping filling is placed in the center, wrapped and panned, and the molded product is fermented for 50 minutes in a fermentation room with a temperature of 32℃ and a humidity of 75 to 80%. forming process; And a baking process of applying 1.01% by weight of milk to the surface of the fermented molding, applying 4.95% by weight of a topping filler made of sesame seeds and black sesame seeds, and then baking for 15 minutes at an upper temperature of 200°C and a lower temperature of 150°C. .
Accordingly, the present invention uses makgeolli and yeast as dough ingredients in the production of dough for bread by providing medium-jung dough, which is a fermented species, and mixes eggs with butter to cream the dough, and then kneads the medium-jung dough with makgeolli. By adding and mixing, the flavor of the bread and the fermented dough are mixed through the soft dough, thereby improving health.

Description

The manufacture method of red bean bread using korean rice wine}

The present invention relates to a method of manufacturing makgeolli sweet red bean bread, and more specifically, to a method of manufacturing makgeolli red bean bread formed through a medium production process, a dough manufacturing process, a topping filling manufacturing process, and a molding process.

In addition, the present invention uses makgeolli and yeast as dough ingredients in the production of dough for bread using a fermentation type, medium type, and mixes eggs with butter to cream, and then further mixes the medium dough kneaded with makgeolli to produce dough. By softening the dough, the flavor of the bread is increased, and the dough is quantitatively calculated and divided, and the remaining dough is used as old dough for a new dough composition, thereby ensuring unified quality and uniform taste through utilization of resources and quantitative kneading. It relates to a method of manufacturing makgeolli red bean bread that can provide.

In modern times, due to the busy social life, more and more people are skipping breakfast or not eating on time, harming their health. In order to complete a meal, instant foods such as hamburgers, sandwiches, bread, or corn frosting are used for simple breakfasts. Foods are increasing.

However, hamburgers and sandwiches have the advantage of not being limited by time and space, but these fast foods have the problem of being unsuitable as a meal for growing children or modern people who are overweight or obese due to high calories and high trans fat content. .

In addition, as the desire for well-being has recently grown due to various childhood diseases such as atopic disease and various adult diseases caused by environmental factors, the consumption of well-being foods is gradually increasing compared to the consumption of instant foods.

Meanwhile, bread generally refers to food that is made by adding yeast, salt, and water to flour and other grains to make dough, then fermenting the dough, and baking it. The bread can be classified into various types according to the nature of the dough, manufacturing method, and form. For example, white bread and baguettes that are staples or substitutes for staple foods, snack bread, bean paste bread, cream bread, etc. that are mainly used as children's snacks with a lot of sugar and fat, Representative examples include croissants, bagels and croquettes that are characterized by steaming or frying, and sandwiches, pizzas, and hamburgers that are mixed with various ingredients.

The manufacturing process of bread generally involves kneading wheat dough, aging it for a certain period of time, and then baking or steaming it in an oven. At this time, the bread structure expands significantly compared to the original dough. It is known that this expansion of bread tissue occurs because a wheat protein called gluten has the property of retaining air within the dough tissue, and this property of bread gives the bread a soft texture and a unique aesthetic.

In addition, sourdough starter is essential to make bread, and sourdough starter not only satisfies the changing tastes and trends of consumers, but is also beneficial to health, so various types of sourdough starter are used as raw materials for bread.

Therefore, the present applicant conducted research to provide a product that is differentiated from existing red bean bread by using medium-sized dough mixed with makgeolli and dough prepared by creaming butter as raw materials and to develop a snack food that can be easily consumed by people of all ages. As a result, the present invention was completed.

1. Manufacturing method of red bean bread using korean rice wine and crude liquor (Patent Registration No. 10-1549371) 2. A method of manufacturing a bread with a natural fermentation liquid (Patent Registration No. 10-1928726)

The present invention was devised to solve the above problems, and its purpose is to use makgeolli and yeast as a dough material in the production of bread dough by providing a fermentation starter, so that the amount of yeast is reduced, making the bread soft and flavorful. Manufacture of makgeolli red bean bread that can provide unified quality and uniform taste through resource utilization and quantitative kneading by quantitatively calculating and dividing the dough and using the remaining dough as old dough for a new dough composition. The goal is to provide a method.

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

In order to achieve the above object, the method for manufacturing makgeolli red bean bread according to an embodiment of the present invention is to mix all-purpose flour and fresh yeast in a mixing bowl at low speed, add makgeolli, simmer for 2 to 3 minutes at medium speed, gelatinize the starch, and place in the refrigerator for 12 hours. Ripening mid-species manufacturing process; Put butter and sugar in a mixing bowl and mix with a whisk, add eggs and cream, add salt, milk and fresh yeast to the creamed dough and mix, then add the makgeolli-kneaded medium and add the mixed dough. A dough manufacturing process in which the dough is fermented in a fermentation room and expanded to 3.5 times its volume; A topping filling manufacturing process of mixing 66.67% by weight of whole red beans and 33.33% by weight of roasted walnuts, which are cut into pieces and provided in granular form, and divided to have a weight of 110g using an automatic divider; 39.61% by weight of the fermented and divided dough is spread by hand into a circle, then 54.43% by weight of the topping filling is placed in the center, wrapped and panned, and the molded product is fermented for 50 minutes in a fermentation room with a temperature of 32℃ and a humidity of 75 to 80%. After that, a molding process of applying 1.01% by weight of milk to the surface of the fermented molded product and applying 4.95% by weight of a topping filler made of sesame seeds and black sesame seeds; And a firing process of firing the molded product prepared by the above molding process at an upper surface temperature of 200°C and a lower temperature of 150°C for 15 minutes.

In addition, the medium manufacturing process of the makgeolli red bean bread manufacturing method according to an embodiment of the present invention consists of 58.82% by weight of all-purpose flour, 1.96% by weight of fresh yeast, and 39.22% by weight of makgeolli, and the dough manufacturing process consists of 16.03% by weight of strong flour and 6.08% by weight of sugar. % by weight, salt 0.46% by weight, medium-cooked dough 23.36% by weight, milk 2.43% by weight, eggs 45.81% by weight, fresh yeast 0.32% by weight, and butter 5.51% by weight.

The method of manufacturing makgeolli sweet red bean bread according to the present invention includes makgeolli and yeast as a dough material for making dough for bread using medium-grade dough, which is a fermentation type, and mixing eggs with butter to cream the dough and kneading it with makgeolli. By additionally mixing the intermediate dough, it is possible to provide sweet red bean bread that can improve health by mixing the flavor of the bread and the fermented dough through the soft dough.

In addition, in the method of manufacturing makgeolli red bean bread according to the present invention, medium-grade dough mixed with wheat flour and yeast and makgeolli, a fermentation material, is added to the dough for bread, and medium-grade dough is added to the ingredients creamed by mixing butter and eggs. By manufacturing bread, the elasticity of the bread structure is good, so it has excellent aesthetics, and the antibacterial properties of flour delay the aging of bread, and the sourdough starter affects fat metabolism in the body, helping with digestion.

1 is a flow chart showing a method for manufacturing makgeolli red bean bread according to the present invention.
Figure 2 is a flow chart showing a dough manufacturing process for manufacturing makgeolli red bean bread according to Figure 1.
Figure 3 is a flow chart showing a molding process procedure for manufacturing makgeolli red bean bread according to Figure 1.
Figure 4 is a photograph showing a state in which the dough prepared through the dough production process of Figure 2 is divided and fermented.
Figure 5 is a photograph showing the creamed state during the production of dough for making makgeolli red bean bread.
Figure 6 is a photograph showing the fermented dough and divided state prepared through the dough manufacturing process when manufacturing the makgeolli red bean bread of the present invention.
Figure 7 is a photograph showing the improved state of the filling in the topping when manufacturing the makgeolli red bean bread of the present invention.
Figure 8 is a photograph showing the molding process procedure for manufacturing makgeolli red bean bread.
Figure 9 is a photograph showing the state of makgeolli red bean bread manufactured according to the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail based on the attached drawings.

In addition, the present invention uses makgeolli and yeast as a fermentation medium as a dough material when making dough for bread, mixes eggs with butter to cream it, and then further mixes the medium dough kneaded with makgeolli. By doing this, the flavor of the bread is increased through soft dough, the dough is quantitatively calculated and divided, and the remaining intermediate dough is used as a whole type of dough composition of a new mix, and the intermediate dough manufacturing, dough manufacturing, topping filling manufacturing, and We provide makgeolli red bean bread prepared through a molding process.

The Makgeolli red bean bread of the present invention is manufactured with a topping containing red beans and Jungjong, a fermented species mixed with makgeori. Briefly looking at the characteristics of the material, first, red beans are also called sodu (小斗) or red bean, and have a green stem. Red beans with red-purple stems have red seeds, and red beans with red-purple stems have black or spotted seeds. The seed coat contains a pigment called anthocyanin, which turns black when exposed to alkali or boiled in an iron pot, and turns red when exposed to acid or air. Red beans contain 55% of carbohydrates such as starch and 21% of protein, and also contain lipids and vitamins, making them a very useful grain. Saponin, which is abundant in red beans, reduces cholesterol levels in blood vessels. It helps improve vascular health by improving the smooth flow of blood, and saponin also helps suppress the accumulation of neutral fat in blood vessels, making it effective in preventing vascular diseases such as high blood pressure and arteriosclerosis.

In addition, red beans contain a large amount of potassium and folic acid (vitamin B9), which has the effect of expelling sodium and various waste products accumulated in the body and lowering blood pressure. It is one of the antioxidant foods, and the red color is due to antioxidant ingredients. It is produced by phosphorus anthocyanin and is rich in polyphenols and flavonoids. Vitamin B1, which is abundant in red beans, promotes metabolism, recovers fatigue and replenishes energy, and is rich in dietary fiber, which promotes intestinal peristalsis. It improves constipation and is rich in iron, which helps improve anemia by promoting the production of red blood cells and improving the supply of oxygen to the body through blood.

In addition, makgeolli is a Korean traditional alcohol made from rice, barley, wheat, etc., by drying steamed rice in a rice cooker, mixing yeast and water, fermenting at a certain temperature, and filtering through a sieve. It has a white color depending on the raw materials. It has a subtle sweetness, umami, and refreshing feel.

Makgeolli goes well with sweet, sour, bitter, and astringent flavors, has a rich, clear, and refreshing taste, and is rich in vitamin B. Essential amino acids. Contains glutathione and live yeast, contains a high concentration of nutrients, and is an antioxidant. Antihypertensive. It has anti-diabetic and anti-cancer effects.

Makgeolli contains higher levels of lactic acid and lactic acid bacteria than those found in yogurt, contains dietary fiber, which helps prevent constipation, and is rich in pro-collagen, which helps improve skin's anti-aging protection, when consumed in moderation. It helps improve bad cholesterol and naturally inhibits the production of enzymes that contribute to heart health and high blood pressure.

The makgeolli red bean bread manufacturing method according to the present invention is largely comprised of a mid-type manufacturing process, a dough manufacturing process, a topping filling manufacturing process, and a molding process, as shown in the attached Figure 1.

1. Medium manufacturing process

The intermediate manufacturing process is used for the base composition for manufacturing makgeolli red bean bread according to the present invention and consists of a material preparation step, a mixing step, and a maturation step.

(1) Material preparation stage

Prepare 58.82% by weight of flour, 1.96% by weight of fresh yeast, and 39.22% by weight of makgeolli.

(2) Mixing step

58.82% by weight of all-purpose flour and 1.96% by weight of fresh yeast are mixed at low speed in a mixing bowl, then 39.22% by weight of makgeolli is added and simmered at medium speed for 2 to 3 minutes to gelatinize the starch to obtain a medium-grade dough as shown in Figure 4.

At this time, gently stir the medium-sized dough with a spatula until completely mixed.

(3) Ripening stage

The medium-grade dough prepared in the mixing step is aged in the refrigerator for 12 hours to obtain a medium-grade dough.

The medium-mixed dough prepared in the mixing step mixes the fermentation ingredients of makgeolli with fresh yeast to facilitate fermentation, and through this, a medium-sized dough rich in lactic acid bacteria is provided.

(4) Circulation process

The intermediate dough is used as an ingredient for the main dough. When using the main dough, the remaining intermediate dough is used as the whole dough and is continuously circulated so that it can be added and used when making a new intermediate dough. As this process is repeated, makgeolli and fresh yeast are added. and Jeonil species are mixed to obtain a mature flavor and completeness of fermentation unique to the starter.

In other words, the fermented starter (medium seed) remaining after using the ingredients of the main dough is mixed with equal weight flour and makgeolli in a container, fermented in a refrigerator for 12 hours, and circulated to the fermented seed, the medium seed, to complete the medium seed for the circulation process. You will be able to save a portion to use throughout the day.

2. Dough manufacturing process

First, the dough manufacturing process consists of forming a base composition for manufacturing makgeolli red bean bread according to the present invention, and includes a material preparation step, a material mixing step, a quick freezing step, and a fermentation and division step as shown in the attached Figure 2. do.

(1) Material preparation stage

Prepare 16.03% by weight of bread flour, 6.08% by weight of sugar, 0.46% by weight of salt, 23.36% by weight of medium-boiled dough, 2.43% by weight of milk, 45.81% by weight of eggs, 0.32% by weight of fresh yeast, and 5.51% by weight of butter.

(2) Material mixing step

First, put 5.51% by weight of butter and 6.08% by weight of sugar in a mixing bowl and mix with a whisk, then add 45.81% by weight of eggs and mix to cream as shown in Figure 5a. At this time, by adding eggs to butter and mixing them, the dough becomes soft through the creamed butter.

Afterwards, 0.46% by weight of salt, 2.43% by weight of milk, and 0.32% by weight of fresh yeast were added to the creamed dough and mixed, and 23.36% by weight of the medium-sized dough kneaded with makgeolli was added and mixed further to form the dough. Complete. At this time, the dough temperature is mixed at 26 to 27 degrees.

(3) First fermentation step

The mixed dough is fermented for 40 minutes in a fermentation room at a temperature of 27°C and a humidity of 75 to 80%, as shown in Figure 6a. At this time, the final fermentation point is the first fermentation so that the volume of the finished dough is about 3.5 times.

(4) Punching and splitting

After activating the dough by folding and folding the primary fermented dough 3 times, punching and fermenting for an additional 20 minutes, the fermented dough was divided into 80g using an automatic divider as shown in the attached figure x. It is automatically divided as shown in Figure 6b, and at this time, the divided surface is smoothly rounded.

(5) Second fermentation step

The surface of the punched and divided dough is covered with plastic to prevent it from drying, and the third fermentation is performed at room temperature for 10 to 15 minutes to prepare dough for making red bean bread.

3. Topping filling manufacturing process

The topping filling manufacturing process is a filling inside the bread's internal topping for manufacturing makgeolli red bean bread according to the present invention, which is topped and wrapped inside the dough, which is a base composition, and includes a material preparation step, a material mixing step, and dividing and processing steps. .

(1) Material preparation stage

Prepare ingredients of 66.67% by weight of whole red beans and 33.33% by weight of roasted walnuts.

At this time, whole red beans are used as a filling and are prepared through the normal whole red bean manufacturing process, and roasted walnuts are chopped into pieces of a certain size and provided in the form of granules.

(2) Material mixing step

66.67% by weight of whole red beans and 33.33% by weight of roasted walnuts are mixed to obtain a mixture as shown in Figure 7 attached.

(3) Division stage

The mixed topping filling is divided to have a weight of 110g using an automatic divider.

4. Molding process

This molding process is for manufacturing makgeolli red bean bread according to the present invention, and includes a material preparation step, a molding and fermentation step, and a baking step, as shown in the attached FIG. 3.

(1) Material preparation stage

Prepare the ingredients by measuring 39.61% by weight of dough, 54.43% by weight of topping filling, 1.01% by weight of milk, and 4.95% by weight of topping filling.

At this time, the topping filling is formed by sprinkling on the surface of the molded red bean bread and is prepared by mixing sesame seeds and black seeds in a 1:1 ratio.

(2) Molding and fermentation stage

During the dough manufacturing process, 39.61% by weight of the fermented dough divided by an automatic divider was spread into a circle by hand as shown in Figure 8a, and then 54.43% by weight of the topping filling was placed in the center of the dough and wrapped and molded, and then each molded product was formed. Pan at intervals of 7 to 8 cm.

Afterwards, the panned molded product is fermented for 50 minutes in a fermentation room at a temperature of 32°C and a humidity of 75 to 80%. At this time, the fermented molded product is fermented to three times the size of the molded product, as shown in Figure 8b.

(3) Firing step

Apply 1.01% by weight of milk to the surface of the molding prepared by the above procedure, then sprinkle 4.95% by weight of the filler mixed with sesame and black sesame seeds, bake for 15 minutes at an upper temperature of 200°C and a lower temperature of 150°C, and place sufficiently in a cooling fan. When cooled, makgeolli red bean bread is produced as shown in the attached Figure 9.

Example

Based on the mixing ratio according to the dough production, topping filling, and filling production, the mixing ratio of the molding process was configured as shown in Table 1, and makgeolli red bean bread was manufactured under the same conditions. (unit weight %)

Composition comparison table division Example 1 Example 2 Example 3 Example 4 Example 5 Raw material 37.28 39.61 42.18 43.27 44.59 topping filling 56.76 54.43 51.86 50.77 49.45 filling 5.96 5.96 5.96 5.96 5.96

The dough, the filling in the topping, and the filling shown in the above example are each weighed, divided by an automatic divider during the dough manufacturing process, the fermented dough is pinned into a circular shape, the filling in the topping is added, and the wrapped molded product is fermented. The size was tripled, sprinkled with a mixture of milk, sesame seeds, and black sesame filling, and baked for 15 minutes at an upper temperature of 200°C and a lower temperature of 150°C to complete each makgeolli red bean bread.

The outer surface and cross section of fermented bread prepared with the mixing ratio in Table 1 were compared and evaluated.

Organization Comparison Table division Example 1 Example 2 Example 3 Example 4 Example 5 Fermentation status ++++++ ++++++ +++++ +++++ +++++ shell surface +++++ +++++ ++++ ++++ ++++ color ++ ++++ +++ +++ +++

Co., Ltd. Code: +++++ Very good ++++ Good +++ Average ++ Poor + Very poor

Table 2 above compares and evaluates the appearance of each bread manufactured with the mixing ratio in Table 1. 'Fermentation state' in the classification column indicates the degree to which the bread is evenly puffed, and 'skin surface' indicates that the crust is not distorted. It indicates the degree of uniform swelling, and 'color' refers to the color of the outer surface of the bread and indicates the degree to which caramelization is progressing.

When manufacturing the makgeolli red bean bread according to the present invention according to the above example, when comparing and evaluating the outer surface and cross section according to the composition ratio, the dough of Example 2 shown in Table 2 was 39.61% by weight, topping filling 54.43% by weight, and filling 5.96%. The molded condition was evaluated to be the best based on the weight percent mixing.

Sensory test

In order to compare the quality of each makgeolli red bean bread made in Examples 1 to 5, 20 sensory testers (10 men and women in their 20s and 30s each in their 20s and 30s) with more than 3 years of sensory test experience in the food-related field were asked to score 5 points. The appearance, taste, texture, and overall preference of the bread were investigated and measured using the scaling 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 4.7 4.4 4.3 4.3 taste 4.1 4.7 4.3 4.1 4.2 Texture 3.9 4.8 4.3 4.2 4.1 preference 4.1 4.3 4.2 4.1 3.9

The sensory test results for each item in Table 3 above are calculated by adding up all the scores of the sensory testers, dividing them by the number of sensory testers, and then rounding them to two decimal places. A higher value means better sensory quality.

As shown in the results in Table 3, the makgeolli red bean bread of Example 2, prepared with 39.61% by weight of the dough, 54.43% by weight of the topping filling, and 5.96% by weight of the filling, was evaluated to be excellent in terms of sensory quality.

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

Claims (3)

Medium production process where all-purpose flour and fresh yeast are mixed at low speed in a mixing bowl, makgeolli is added and rotted at medium speed for 2 to 3 minutes to gelatinize the starch, and then aged in the refrigerator for 12 hours;
Put butter and sugar in a mixing bowl and mix with a whisk, add eggs and cream, add salt, milk and fresh yeast to the creamed dough and mix, then add the makgeolli-kneaded medium and add the mixed dough. A dough manufacturing process in which the dough is fermented in a fermentation room and expanded to 3.5 times its volume;
A topping filling manufacturing process of mixing 66.67% by weight of whole red beans and 33.33% by weight of roasted walnuts, which are cut into pieces and provided in granular form, and divided to have a weight of 110g using an automatic divider;
39.61% by weight of the fermented and divided dough is spread by hand into a circle, then 54.43% by weight of the topping filling is placed in the center, wrapped and panned, and the molded product is fermented for 50 minutes in a fermentation room with a temperature of 32℃ and a humidity of 75 to 80%. After that, a molding process of applying 1.01% by weight of milk to the surface of the fermented molded product and applying 4.95% by weight of a topping filler made of sesame seeds and black sesame seeds; and
A method of manufacturing makgeolli red bean bread, characterized in that it includes a baking process of baking the molded product prepared by the above molding process at an upper surface temperature of 200°C and a lower temperature of 150°C for 15 minutes.
According to claim 1,
The intermediate species manufacturing process is
It consists of 58.82% by weight of flour, 1.96% by weight of fresh yeast, and 39.22% by weight of makgeolli,
The dough manufacturing process is
Makgeolli sweet red bean bread, characterized in that it consists of 16.03% by weight of bread flour, 6.08% by weight of sugar, 0.46% by weight of salt, 23.36% by weight of medium-cooked dough, 2.43% by weight of milk, 45.81% by weight of eggs, 0.32% by weight of fresh yeast, and 5.51% by weight of butter. Manufacturing method.
According to claim 1,
The above intermediate species manufacturing process
A method of manufacturing makgeolli sweet red bean bread, characterized in that the middle species used in making dough are mixed with equal weight flour and makgeolli in a container, refrigerated and fermented for 12 hours, and the middle species, which is a fermented species, is cycled throughout the day.

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