KR20240059982A - manufacturing method for oat bread - Google Patents

Abstract

The present invention relates to a method of manufacturing oat bread, and more specifically, to a method of manufacturing oat bread that is useful for health and is easy to make using oat flour.
The method for producing oat bread of the present invention includes a kneading step of mixing rice flour, oat flour, almond flour, eggs, butter, sugar, salt, and baking powder and kneading to obtain a dough; A maturation step of placing the dough in a piping bag and storing it at 4 to 10° C. to ripen it; A molding step of injecting the dough contained in the piping bag into a mold and molding it into a specific shape; A baking step of baking the mold by placing it in an oven; It includes a cooling step of separating the bread from the mold after the baking step and cooling it.

Description

Manufacturing method for oat bread

The present invention relates to a method of manufacturing oat bread, and more specifically, to a method of manufacturing oat bread that is useful for health and is easy to make using oat flour.

Recently, as living standards have improved, consumers' food preferences have become more diverse and sophisticated, and there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference.

Among them, the consumption of bread, cookies, etc. as a substitute for rice is increasing significantly due to the westernization of eating habits and the tendency to pursue convenient eating habits. According to this trend, research has recently been conducted on bread, cookies, etc., moving away from the conventional manufacturing method using flour and containing various ingredients that can improve usability.

There are many different types of bread, and among them, madeleine is a bread in the shape of a small shell-shaped cake. Compared to fancy desserts, madeleines look relatively easy because they don't contain many complicated ingredients, and in fact, anyone can easily make them.

These madeleines are made by baking a soft dough mixed with flour, eggs, milk, sugar, and butter in a mold. Traditional madeleines are flavored with lemon, but today, various modified recipes are emerging, typically adding nuts such as almonds or dried fruits, or flavoring them with orange blossom. Additionally, traditional madeleines have a unique scallop-shaped shape.

Recently, madeleines are being developed with various ingredients added to achieve functionality as a health food.

Republic of Korea Patent Publication No. 10-2022-0097802 discloses a madeleine added with ginseng, and Republic of Korea Patent Publication No. 10-2022-0096509 discloses a madeleine with plum added.

These conventional madeleines use wheat flour as an essential ingredient. Madeleines made from wheat contain a lot of gluten, so they have the problem of causing indigestion or skin diseases.

1. Republic of Korea Patent Publication No. 10-2022-0097802: Manufacturing method of ginseng madeleine and ginseng madeleine manufactured thereby 2. Republic of Korea Patent Publication No. 10-2022-0096509: Manufacturing method of madeleines containing plums

The present invention was created to improve the above problems, and its purpose is to provide a method of manufacturing oat bread that is useful for health and is easy to make by using rice flour and oat flour instead of wheat flour.

Additionally, another purpose of the present invention is to provide a unique type of bread that deviates from the traditional bread type.

The method for manufacturing oat bread of the present invention to achieve the above object includes a kneading step of mixing rice flour, oat flour, almond flour, eggs, butter, sugar, salt, and baking powder and then kneading to obtain dough; A maturation step of placing the dough in a piping bag and storing it at 4 to 10° C. to mature it; A molding step of injecting the dough contained in the piping bag into a mold and molding it into a specific shape; A baking step of baking the mold by placing it in an oven; It includes a cooling step of separating the bread from the mold after the baking step and cooling it.

In the kneading step, the rolled oats are further mixed and kneaded.

In the cooling step, the complex fermentation liquid is applied to the surface of the bread to cool it, and the complex fermentation liquid is extracted from a fermented product obtained by mixing water parsley and starflower.

As described above, the present invention can provide a method of manufacturing oat bread that is useful for health and is easy to make by using rice flour and oat flour instead of wheat flour.

Additionally, the present invention can produce bread with a unique shape, such as a celadon shape, that deviates from the traditional bread shape.

In addition, the present invention can suppress rancidity of bread using a complex fermentation liquid and maintain the taste and aroma of bread for a long time.

1 is an example of a form used in the present invention,
Figures 2 and 3 show bread baked in the mold of Figure 1.

Hereinafter, a method for manufacturing oat bread according to a preferred embodiment of the present invention will be described.

The method for producing oat bread of the present invention includes a kneading step of mixing the ingredients to obtain a dough, a ripening step of placing the dough in a piping bag and storing it at 4 to 10° C. to ripen, and placing the dough in the piping bag in a mold. It includes a molding step of injection and molding into a specific shape, a baking step of placing the mold in an oven and baking it, and a cooling step of separating the bread from the mold after the baking step and cooling it. Let’s look at each step in detail.

1. Kneading stage

In the kneading stage, rice flour, oat flour, almond flour, eggs, butter, sugar, salt, and baking powder are mixed and kneaded to obtain the dough. For example, based on 100 parts by weight of rice flour, 5 to 20 parts by weight of oat flour, 5 to 20 parts by weight of almond powder, 80 to 150 parts by weight of eggs, 80 to 150 parts by weight of butter, 80 to 150 parts by weight of sugar, and 1 to 5 parts by weight of salt. It can be mixed at a ratio of 1 to 5 parts by weight of baking powder.

The present invention produces bread using rice flour instead of wheat flour. Therefore, the bread manufactured according to the present invention does not contain any flour.

Use soft rice flour as rice flour. Powdered rice flour can be purchased as a commercial product.

Oats are a food rich in protein, essential amino acids, and soluble fiber compared to other grains, and are often eaten in rice or used as oatmeal, a processed oat product. The protein of oats is about twice that of rice, and it contains many essential amino acids such as lysine. Oats are rich in soluble fiber, which reduces cholesterol, and are rich in antioxidants such as polyphenols, which prevent cardiovascular disease, helping prevent adult diseases. Additionally, the beta-glucan component in oats has the effect of removing stool from the body and expelling waste from the intestines, making it effective for dieting. In addition, oats, which contain more than four times more calcium than brown rice, are nutritious foods that help with the growth and development of growing children.

In the present invention, oats are used ground into powder like rice flour.

Almonds are a type of nut that is ground into powder. Almonds can enhance the nutritional content of bread and add a savory taste.

Specifically, the kneading step is to put eggs in a bowl and stir them with a whisk to loosen them, then add sugar and salt and stir them further with a whisk. Then add melted butter and stir further with a whisk. Then add rice flour, oat flour, almond flour, and baking powder and knead while mixing evenly with a spatula.

By kneading the ingredients in this way, you can obtain dough for making bread.

2. Ripening stage

Next, put the dough into a piping bag and store it in the refrigerator to age.

As an example of aging, it is aged by storing it in a refrigerator at a temperature of 4 to 10°C for 30 to 120 minutes.

Of course, in addition to a piping bag, it can be aged by packaging it in a plastic bag or sealable pack.

3. Molding stage

Next, the aged dough contained in the piping bag is injected into the mold and molded into a specific shape.

The mold can be made of various shapes. In particular, the present invention can use the mold 10 shown in FIG. 1 to provide bread in a unique shape that deviates from the traditional bread shape. The mold 10 is formed with a plurality of molding spaces 15 and 17 into which dough is injected. The molding spaces 15 and 17 are formed in the shape of celadon cut in half. The molding spaces 15 and 17 are structured in such a way that two types of shapes are arranged alternately. For example, a plurality of first forming spaces 15 and a plurality of second forming spaces 17 are located alternately one by one. Using this mold 10, two types of bread with different shapes can be manufactured at once.

While squeezing the piping bag containing the aged dough, the dough is injected into the molding spaces (15) and (17) of the mold (10) to fill the molding spaces. At this time, the dough is filled at a volume ratio of about 70 to 90% of the molding space (15) (17) of the mold.

Before injecting the dough into the mold, it is desirable to apply melted butter to the inner surface of the molding space (15) (17) using a brush. This makes it easier to separate the bread from the mold.

4. Baking step

Next, the mold filled with dough is placed in the oven and baked.

Place the mold in an oven preheated to 200°C for about 10 minutes, then heat and bake at 170 to 190°C for 10 to 20 minutes.

As the dough is baked in the mold, bread identical to the shape of the molding space is created. The appearance of bread baked in the mold of Figure 1 is shown in Figures 2 and 3, respectively. FIG. 2 shows bread 20 baked in the first molding space 15 of the mold 10, and FIG. 3 shows bread 25 baked in the second molding space 17 of the mold 10.

5. Cooling step

Next, take the mold out of the oven and separate the baked bread from the mold.

After removing the bread from the mold, the hot bread is cooled. For cooling, leave at room temperature to cool naturally.

Cooled bread can be eaten right away, or stored in a container in an appropriate manner.

The bread manufactured as described above has a unique shape that deviates from the traditional bread shape. Additionally, the manufactured bread uses rice flour and oat flour instead of wheat flour, so there are no side effects from wheat flour and it is useful for health.

Meanwhile, in the present invention, as another example, the dough can be kneaded by further mixing rolled oats in the kneading step. Rolled oats can be mixed at a ratio of 5 to 15 parts by weight based on 100 parts by weight of rice flour.

Unlike oat flour, rolled oats are made by steaming whole oats and then pressing them into flakes, which gives bread a chewy texture when consumed.

As another example, the present invention can apply a complex fermentation liquid to the surface of bread during the cooling step.

Complex fermentation liquid is obtained by extracting the fermented product from a mixture of water parsley and chickweed.

Buttercup ( Cardamine leucantha ) is a perennial plant of the mustard family, which mainly grows in shady places in mountainous areas. The leaves of water parsley are used.

Galinsoga parviflora is an annual herb of the Asteraceae family, and its leaves are used.

Mix 20 to 40 parts by weight of sugar with 100 parts by weight of a mixture of water parsley and chickweed at a weight ratio of 1:1, add 0.01 to 1.0 parts by weight of fermentation bacteria, and ferment at 20 to 40°C for 20 to 100 days. . Aspergillus oryzae can be used as a fermentation strain. When fermentation is complete, an extraction solvent is added to the fermented product to extract the complex fermentation liquid. As an example, 10 to 50 parts by weight of fermented material is added to a vacuum low-temperature extractor for 100 parts by weight of water, and then extracted at 60 to 80° C. for 4 to 10 hours under vacuum (100 to 200 torr) conditions. After extraction and filtration, a complex fermentation liquid can be obtained.

After the baking step, the bread is separated from the mold taken out of the oven, and then the complex fermentation liquid can be applied to the surface of the bread by spraying or painting it with a brush. The applied complex fermentation liquid coats the surface of the bread and penetrates to a certain depth from the surface. Since the complex fermentation liquid has excellent antioxidant activity, the complex fermentation liquid applied to the surface of the bread forms an antioxidant film layer on the surface of the bread. Therefore, it can suppress the rancidity of bread and increase its long-term preservation.

Hereinafter, examples will be presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention and the scope of the present invention is not limited to the following examples.

(Example)

After putting 100g of eggs in a bowl and stirring with a whisk, 100g of sugar and 2g of salt were added and stirred further with a whisk, then 100g of melted butter was added and stirred with a whisk further. Then, 80g of soft rice flour, 10g of oat powder, 10g of almond powder, and 2g of baking powder were added and mixed evenly with a spatula to knead. Then, the kneaded dough was placed in a piping bag and stored in a refrigerator at 6°C for 60 minutes to mature.

Then, melted butter was applied with a brush to the inner surface of the molding space of the mold shown in Figure 1, and then the dough was injected into the molding space of the mold by squeezing a piping bag and forming it. Then, the mold was placed in an oven preheated to 200°C for 10 minutes, then heated and baked at 180°C for 14 minutes, and then the madeleine bread was separated from the mold and cooled at room temperature.

(Comparative example)

Madeleine bread was prepared in the same manner as in the example, except that 90 g of cake flour was added instead of rice flour and oat flour.

<Sensory test>

Sensory tests were conducted on the breads of Examples and Comparative Examples. Appearance, taste, aroma, and overall preference were evaluated using a 9-point scale, and the sensory test results are shown in Table 1 below.

division Exterior taste incense Comprehensive preference diagram Example 6.5 7.7 7.1 7.2 Comparative example 6.8 6.4 6.9 6.7

Referring to the results in Table 1 above, the scores of the examples were higher than those of the comparative examples. Bread manufactured according to the present invention appears to have excellent preference.

<Complex fermentation liquid effect experiment>

Mix 30 g of sugar with 100 g of a mixture of buttercup leaves and chickweed leaves at a weight ratio of 1:1, add 0.2 g of Aspergillus oryzae strain, ferment at 25°C for 30 days, and vacuum. After putting it in a low-temperature extractor, it was extracted at 70°C for 6 hours under vacuum (150 torr) conditions and then filtered to prepare a complex fermentation liquid.

During the bread manufacturing process of the above example, immediately after separating the bread from the mold, the complex fermentation liquid was sprayed and applied to the surface, and the bread was then cooled at room temperature. In this way, the bread to which the complex fermentation liquid was applied and the bread of the example in which the complex fermentation liquid was not applied were collected as samples and the radical scavenging activity was evaluated.

As a result of measuring the radical scavenging activity (%) of two types of bread, the bread sample without complex fermentation liquid was found to be 21.6%. In contrast, the bread samples with complex fermentation liquid applied were 53.9%. This result is more than twice as high as that of the bread sample to which the complex fermentation liquid was not applied. Therefore, when bread is manufactured by applying a complex fermentation liquid, it is expected to have excellent antioxidant activity, suppress rancidity, and maintain the flavor of bread for a long time.

Above, the present invention has been described with reference to one embodiment, but this is merely illustrative, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true scope of protection of the present invention should be determined only by the attached registration claims.

10: Form 15: First molding space
17: Second molding space 20: Bread

Claims (3)

A kneading step of mixing rice flour, oat flour, almond flour, eggs, butter, sugar, salt, and baking powder and kneading to obtain a dough;
A maturation step of placing the dough in a piping bag and storing it at 4 to 10° C. to mature it;
A molding step of injecting the dough contained in the piping bag into a mold and molding it into a specific shape;
A baking step of baking the mold by placing it in an oven;
A method of producing oat bread comprising a cooling step of separating the bread from the mold after the baking step and cooling it. The method of claim 1, wherein in the kneading step, rolled oats are further mixed and kneaded. The method of claim 1, wherein the cooling step involves applying a complex fermentation liquid to the surface of the bread and cooling it,
A method of producing oat bread, characterized in that the complex fermentation liquid is extracted from a fermented product of mixing water parsley and chickweed.

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