KR20100087503A

KR20100087503A - Rice red ginsengbread

Info

Publication number: KR20100087503A
Application number: KR1020090006532A
Authority: KR
Inventors: 서정희
Original assignee: (주)빵마을사람들
Priority date: 2009-01-28
Filing date: 2009-01-28
Publication date: 2010-08-05

Abstract

PURPOSE: Bread containing germinated brown rice and herbal powder and a manufacturing method thereof are provided to manufacture bread which is beneficial to health and to improve volume of the bread by adding ginseng, red ginseng and wild ginseng etc in a main component. CONSTITUTION: A manufacturing method of bread containing germinated brown rice and herbal powder includes a step for mixing rice(germinated brown rice), herbal powder, herbal extract, sugar, salt, gluten, skimmed milk powder, milk, water, yeast, and butter and a step for baking and fermenting ingredients. The herbal powder is manufactured by pulverizing 6-year-old ginseng, red ginseng, and wild ginseng. The herbal extract is manufactured by extracting 6-year-old ginseng, red ginseng, and wild ginseng.

Description

Herbal bread made from Korean rice (germinated brown rice) and its manufacturing method {rice red ginsengbread}

The present invention relates to a method of manufacturing Korean rice (germinated brown rice) bread containing herbal (red ginseng and other) materials, and more specifically, herbal materials such as ginseng, red ginseng, and wild ginseng are prepared in a rice room containing rice (germinated brown rice) It relates to a method for producing a rice bread containing and a herbal bread produced thereby.

Unlike wheat flour, rice flour does not contain much gluten, so it has a smaller volume, harder, and thicker texture than wheat bread.

Currently, there may be a way to mix rice flour with flour, and to add gluten to rice flour. However, there is a problem that does not provide a differentiated texture to consumers, consumption of rice using bread is also significantly limited.

The present invention has a dense network structure, such as bread made of wheat flour and a soft texture, such as wheat bread, even if the bread is produced using rice (germinated brown rice) and herbal (red ginseng and other) materials as described above, It is to provide a method of making bread using rice and herbal ingredients with nutritional functional aspects by adding rich flavor and herbal ingredients.

Today's dietary culture is riding on a surprisingly correct wave. Among them, bread has become widespread in our lives, and as it has become a pattern of a very familiar eating culture, bread is now a very important place not only as a part of the food industry but also as a national health. Therefore, as bread spreads from snacks to the concept of symbolic foods, consumers' tastes and tastes are also diversified, and the technology of rice bread containing these herbal ingredients with the taste and functionality of patterns that can lead to consumer's preference changes. Development is urgent.

When bread is prepared by mixing flour with rice flour, there is a problem in that a large amount of flour must be mixed in order for the bread to inflate properly.

If you make bread by mixing a small amount of gluten in rice flour there is a problem that does not swell properly like wheat bread.

The present invention is a method of manufacturing a rice bread containing germinated brown rice containing herbal medicines of ginseng, red ginseng, and wild ginseng as the main ingredient, and the volume of the bread is improved, as well as the flour, and the effect of producing the beneficial rice bread is beneficial for health. There is.

The manufacturing method of rice bread containing herbal medicine consists of a compounding (dough) step, a first fermentation step, a split and rounding step, a molding step, a second fermentation step, and a baking step.

First, the compounding (dough) step is to make the dough, which is the basic material of the bread, so that the dough can be made through the first mixture and the second mixture blending step in more detail.

The blending step was formulated after the first mixing, the second mixing step with rice flour (germinated brown rice), herbal powder, herbal extract, sugar, salt, gluten, skim milk powder, milk, water, yeast, butter.

Rice flour refers to germinated brown rice GABA, which is a kind of amino acid, a neurotransmitter present in the cerebellum of mammals, and has the function of increasing oxygen supply and enhancing brain cell metabolism by activating the blood flow to the brain. In addition, herbal powder here refers to a powder obtained by nano-crushing 6 years old ginseng, red ginseng and wild ginseng. Herbal extract is an extract of 6 years old ginseng, red ginseng and wild ginseng. Functional ingredients of ginseng, red ginseng and wild ginseng are omitted here as functional ingredients recognized worldwide.

In the first fermentation step, the dough is fermented at a temperature of 30 to 40 ° C. for 40 to 70 minutes, so that the breeding of the yeast is performed properly.

Dividing and rounding step is to properly divide the dough fermented properly in the first fermentation between 70 ~ 200g depending on the type of product in addition to 85g, rounding the divided dough.

After the molding step, the second fermentation step is suitable to mature the molded dough for 60 to 80 minutes at a temperature of 40 ~ 45 ℃, humidity 70 ~ 80%. The reason for setting the fermentation temperature and fermentation time is that when the fermentation is carried out under the set conditions, sufficient network structure is not generated. . Here, the fermentation temperature and the fermentation time can be appropriately set between the temperature 20 ~ 45 ℃, humidity 65 ~ 85%, time 20 ~ 90 minutes.

The baking step is a step of baking the dough fermented properly in the oven according to the second fermentation step, in the present invention was baked for 20 minutes at a temperature of 200 ~ 210 ℃ suitably fermented dough. The reason for setting the baking condition here is that when baking is performed under the baking conditions, the bread is cracked and the color and taste of the bread are reduced. When the baking conditions are exceeded, the inside of the bread is baked normally unlike the outside. This is because the surface color and taste of bread are deteriorated.

Claims

In the manufacturing method,

The manufacturing method of rice bread containing herbal medicine is composed of a compounding (dough) step, the first fermentation step, the division and rounding step, the molding step, the second fermentation step, the baking step.

The compounding step was formulated after the first and second mixing steps of rice flour (germinated brown rice), herbal powder, herbal extract, sugar, salt, gluten, skim milk powder, milk, water, yeast, butter.

The rice flour refers to the germinated brown rice GABA, which is a kind of amino acid, a neurotransmitter present in the mammalian cerebellum, and has a function to increase oxygen supply and increase brain cell metabolism by activating the brain blood flow.

The herbal powder refers to a powder obtained by nano-crushing 6 years old ginseng, red ginseng and wild ginseng. Herbal extract is an extract of 6 years old ginseng, red ginseng and wild ginseng.

The bread produced by the method as described in any one of Claims 1-4.