KR20160062361A - Barley bread of which expiration date is extended and process for preparing the same - Google Patents
Barley bread of which expiration date is extended and process for preparing the same Download PDFInfo
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- KR20160062361A KR20160062361A KR1020140164927A KR20140164927A KR20160062361A KR 20160062361 A KR20160062361 A KR 20160062361A KR 1020140164927 A KR1020140164927 A KR 1020140164927A KR 20140164927 A KR20140164927 A KR 20140164927A KR 20160062361 A KR20160062361 A KR 20160062361A
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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
- 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
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
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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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
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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
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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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
- 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
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
Description
본 발명은 유통기한이 연장된 찰보리빵 및 이의 제조방법에 관한 것이다. BACKGROUND OF THE INVENTION 1. Field of the Invention [0002] The present invention relates to a porter bread having an extended shelf life and a method for producing the same.
근래 식생활 환경의 변화에 따라 인스턴트 식품이 난무하여 비만이나 그로 인한 각종 질병이 위험수위에 달해있다고 각종 보고서를 통해 알려지고 있다.Recently, according to the changes in dietary environment, various foods are known to be dangerous to obesity and various diseases caused by it.
이와 같이 종래의 빵은 밀가루에 계란이나 우유, 유지, 설탕 등의 부재료를 투입하여 반죽하고 성형한 후 오븐에서 구워서 생산되는데 이와같은 밀가루를 주재료로 한 빵은 국내에서 밀이 거의 생산되지 않는 실정이어서 수입에 전량 의존하고 있고, 그 맛이 천편일률적이며, 식이섬유 등 인체에서 필요로 하는 각종 영양분을 충분히 공급하지 못해 문제점으로 지적되고 있다. As described above, conventional bread is produced by adding ingredients such as eggs, milk, fat, sugar, etc. to flour, kneading it, molding it, and baking it in an oven. However, wheat based on such flour is rarely produced in Korea It depends on the total amount of imports, its taste is thin, and it is pointed out that it can not supply enough nutrients required by the human body such as dietary fiber.
따라서 최근에는 인체에 유익한 영양성분을 가지고 있는 보리 등을 이용하여 찰보리빵, 보리빵 등을 제조하고자 많은 노력을 기울이고 있는데 찰보리빵의 경우 속에 팥 등이 들어가 있어 유통기간이 짧다는 단점이 있다. Recently, a lot of efforts have been made to produce pork bread and barley bread using barley, which has nutritive properties beneficial to the human body. In the case of pork bread, there is a disadvantage that the distribution period is short because of the presence of red beans.
이에 본 발명자들은 사워도우의 수분함량을 개선하고 미생물적 안정화와 유통기간을 연장할 수 있는 찰보리빵을 제조하기 위하여 다양한 연구를 진행하던 중 찰보리빵의 제조에 있어 재료들을 먼저 초고압처리한 후 유산균을 넣고 발효시킨 반죽으로 찰보리빵을 제조 시 건강에도 좋고 유통기간도 연장할 수 있을 뿐 아니라 관능미도 개선할 수 있다는 사실을 확인함으로써 본 발명을 완성하였다. Accordingly, the present inventors have conducted various studies to produce a pork loaf which can improve the moisture content of the sourdough and extend the microbiological stability and shelf life. During the preparation of pork loaf, the materials are first subjected to ultrahigh pressure treatment, The present inventors completed the present invention by confirming that it is possible to prolong the circulation period as well as improve the sensuality when preparing the pancake bread by putting and fermenting the dough.
따라서 본 발명의 목적은 (a) 찰보리빵 믹스 400 ~ 600 중량부, 물엿 150 ~ 250 중량부, 계란 200 ~ 260 중량부, 럼주 12 ~ 16 중량부, 물 200 ~ 250 중량부를 믹스볼에서 혼합하여 찰보리빵 도우를 반죽하는 단계; (b) 찰보리빵 도우 반죽을 초고압처리장치(UHP)를 이용하여 2000 ~ 5000 기압으로 3 ~ 7분, 4 ~ 8회 동안 초고압 처리하는 단계; (c) 초고압 처리된 찰보리빵 도우 반죽에 이스트(Yeast) 1 ~ 3 중량부, 유산균 10 ~ 20 중량부, 설탕 25 ~ 35 중량부를 넣고 혼합한 뒤 25 ~ 35℃의 인큐베이터에서 10 ~ 15시간동안 숙성하는 단계; 및 (d) 상기 (c)단계에서 숙성된 반죽을 각각의 분량으로 떼어낸 후, 떼어낸 반죽 속으로 팥, 콩, 고구마, 슈크림으로 이루어진 군에서 선택된 1종 이상으로 된 고명을 넣고 원하는 형상으로 빚어서 제조하는 단계를 포함하는, 유통기한을 연장시키는 것을 특징으로 하는 찰보리빵 제조방법을 제공하는 것이다. Accordingly, the object of the present invention is achieved by mixing (a) 400 to 600 parts by weight of prawn bread mix, 150 to 250 parts by weight of starch syrup, 200 to 260 parts by weight of egg, 12 to 16 parts by weight of rum and 200 to 250 parts by weight of water, Kneading the pancake bread dough; (b) subjecting the pounded bread dough to ultra-high pressure treatment for 3 to 7 minutes and 4 to 8 times at 2000 to 5000 atmospheres using an ultra high pressure treatment device (UHP); (c) 1 to 3 parts by weight of yeast, 10 to 20 parts by weight of lactic acid bacterium and 25 to 35 parts by weight of sugar are added to the pork loin bread dough subjected to ultrahigh pressure treatment, and then mixed in an incubator at 25 to 35 ° C for 10 to 15 hours Aging; And (d) removing the dough obtained in the step (c) in an amount corresponding to each of the dough, and then adding the dough of at least one selected from the group consisting of red beans, soybeans, sweet potatoes, and pancakes into the removed dough, Wherein the shelf life is prolonged, including a step of preparing the bread by making it.
본 발명의 다른 목적은 상기 본 발명의 방법으로 제조된 유통기한이 연장된 찰보리빵을 제공하는 것이다. Another object of the present invention is to provide a baked bread having an extended shelf life which is manufactured by the method of the present invention.
상기와 같은 본 발명의 목적을 달성하기 위해서, 본 발명은 (a) 찰보리빵 믹스 400 ~ 600 중량부, 물엿 150 ~ 250 중량부, 계란 200 ~ 260 중량부, 럼주 12 ~ 16 중량부, 물 200 ~ 250 중량부를 믹스볼에서 혼합하여 찰보리빵 도우를 반죽하는 단계; (b) 찰보리빵 도우 반죽을 초고압처리장치(UHP)를 이용하여 2000 ~ 5000 기압으로 3 ~ 7분, 4 ~ 8회 동안 초고압 처리하는 단계; (c) 초고압 처리된 찰보리빵 도우 반죽에 이스트(Yeast) 1 ~ 3 중량부, 유산균 10 ~ 20 중량부, 설탕 25 ~ 35 중량부를 넣고 혼합한 뒤 25 ~ 35℃의 인큐베이터에서 10 ~ 15시간동안 숙성하는 단계; 및 (d) 상기 (c)단계에서 숙성된 반죽을 각각의 분량으로 떼어낸 후, 떼어낸 반죽 속으로 팥, 콩, 고구마, 슈크림으로 이루어진 군에서 선택된 1종 이상으로 된 고명을 넣고 원하는 형상으로 빚어서 제조하는 단계를 포함하는, 유통기한을 연장시키는 것을 특징으로 하는 찰보리빵 제조방법을 제공한다. In order to achieve the above object, the present invention provides a method for producing a rice cake, comprising the steps of: (a) mixing 400-600 parts by weight of a pancake bread mix, 150-250 parts by weight of starch syrup, 200-260 parts by weight of eggs, 12-16 parts by weight of rum, ≪ / RTI > to 250 parts by weight in a mix ball to knead the pancake bread dough; (b) subjecting the pounded bread dough to ultra-high pressure treatment for 3 to 7 minutes and 4 to 8 times at 2000 to 5000 atmospheres using an ultra high pressure treatment device (UHP); (c) 1 to 3 parts by weight of yeast, 10 to 20 parts by weight of lactic acid bacterium and 25 to 35 parts by weight of sugar are added to the pork loin bread dough subjected to ultrahigh pressure treatment, and then mixed in an incubator at 25 to 35 ° C for 10 to 15 hours Aging; And (d) removing the dough obtained in the step (c) in an amount corresponding to each of the dough, and then adding the dough of at least one selected from the group consisting of red beans, soybeans, sweet potatoes, and pancakes into the removed dough, Wherein the shelf life is prolonged, including the step of producing the bread.
본 발명의 일실시예에 있어서, 상기 (c)단계에서 숙성된 반죽과 물을 반죽 총 중량 대비 100:45의 비율로 혼합하고 25 ~ 35℃의 인큐베이터에서 10 ~ 15시간동안 숙성하는 단계를 더 포함할 수 있다. In one embodiment of the present invention, the step (c) is performed by mixing the aged dough and water in a ratio of 100: 45 based on the total weight of the dough and aging in an incubator at 25 to 35 ° C for 10 to 15 hours .
본 발명의 일실시예에 있어서, 상기 (c)단계의 유산균은 비피도박테리움 롱검(Bifidobacterium longum), 엔테로코커스 패슘(Enterococus faecium), 락토바실러스 애시도필러스(Lactobacillus acidophilus), 락토바실러스 플랜탄엄(Lactobacillus plantanum), 락토바실러스 브레비스(Lactobacillus brevis)로 이루어진 군으로부터 선택된 1종 이상일 수 있다.In one embodiment of the present invention, the lactic acid bacterium of step (c) is selected from the group consisting of Bifidobacterium longum , Enterococus faecium , Lactobacillus acidophilus , Lactobacillus < RTI ID = 0.0 > plantanum , Lactobacillus brevis , and the like.
또한 본 발명은 상기 본 발명의 방법으로 제조된 유통기한이 연장된 찰보리빵을 제공한다. In addition, the present invention provides a baked bread having an extended shelf life, manufactured by the method of the present invention.
본 발명의 일실시예에 있어서, 상기 유통기한이 일반 찰보리빵 대비 10 내지 70% 연장된 것일 수 있다. In one embodiment of the present invention, the shelf life may be 10 to 70% longer than the conventional bread.
본 발명에 따른 찰보리빵은 베타글루칸, 비타민, 미네랄, 단백질의 함량을 월등히 함유하고 있는 찰보리를 주재료로 하여 제조된 것으로서, 본 발명에 따라 제조된 찰보리빵은 찰보리빵 고유의 식감을 유지하면서도 관능미 및 품질이 우수할 뿐만 아니라 찰보리빵의 반죽에 초고압 처리와 유산균을 처리하여 기존의 찰보리빵에 비해 유통기한이 증가된 제품을 제조할 수 있는 효과가 있다. The palatable bread according to the present invention is prepared by using the palatukuri as a main ingredient, which contains the content of beta-glucan, vitamin, minerals and protein. The palatable bread prepared according to the present invention can maintain the texture of the palatable bread, It is possible to produce a product having an increased shelf life as compared with conventional breads by treating ultra-high pressure and lactic acid bacteria in dough of pound cake.
도 1은 찰보리빵 반죽에 초고압처리를 하였을 때의 미생물 변화를 알아보기 위하여 찰보리빵 반죽에 다양한 기압으로 처리한 후 미생물을 촬영한 사진이다.
도 2는 찰보리빵 반죽에 초고압처리와 유산균 발효 처리를 하여 제조한 찰보리빵으로서, 찰보리빵 반죽과 물의 비율을 달리하여 찰보리빵을 제조하여 외관을 촬영한 사진이다.
도 3은 찰보리빵 반죽에 초고압처리와 유산균 발효 처리를 하여 제조한 찰보리빵으로서, 찰보리빵 반죽과 물의 비율을 달리하여 찰보리빵을 제조하여 단면을 촬영한 사진이다.FIG. 1 is a photograph showing microbial changes of various kinds of baked bread dough after various treatments at various pressures in order to investigate microbial changes when the baking bread dough is subjected to ultrahigh pressure treatment.
FIG. 2 is a photograph of a baked bread prepared by processing ultra-high-pressure treatment and lactic acid fermentation treatment on a baked bread dough and preparing a baked bread having a different ratio of baked bread dough and water.
FIG. 3 is a photograph showing a cross-section of a pancake bread prepared by subjecting a pancake bread dough to ultra-high pressure treatment and lactic acid fermentation treatment, wherein the ratio of pancake bread and water is different.
본 발명은 찰보리빵의 반죽에 초고압처리 및 유산균을 넣고 발효시켜 찰보리빵을 제조 시 건강에도 좋고 유통기간도 연장할 수 있을 뿐 아니라 관능미도 개선된 찰보리빵의 제조방법을 제공함에 그 특징이 있다.The present invention is characterized by providing a method for manufacturing a pancake bread having an improved sensuality as well as prolonging the circulation period, which is good for health when producing pancake bread by fermenting the paste of pancake bread with ultra-high pressure treatment and lactic acid bacteria.
본 발명에 따른 찰보리빵의 제조방법은, (a) 찰보리빵 믹스 400 ~ 600 중량부, 물엿 150 ~ 250 중량부, 계란 200 ~ 260 중량부, 럼주 12 ~ 16 중량부, 물 200 ~ 250 중량부를 믹스볼에서 혼합하여 찰보리빵 도우를 반죽하는 단계; (b) 찰보리빵 도우 반죽을 초고압처리장치(UHP)를 이용하여 2000 ~ 5000 기압으로 3 ~ 7분, 4 ~ 8회 동안 초고압 처리하는 단계; (c) 초고압 처리된 찰보리빵 도우 반죽에 이스트(Yeast) 1 ~ 3 중량부, 유산균 10 ~ 20 중량부, 설탕 25 ~ 35 중량부를 넣고 혼합한 뒤 25 ~ 35℃의 인큐베이터에서 10 ~ 15시간동안 숙성하는 단계; 및 (d) 상기 (c)단계에서 숙성된 반죽을 각각의 분량으로 떼어낸 후, 떼어낸 반죽 속으로 팥, 콩, 고구마, 슈크림으로 이루어진 군에서 선택된 1종 이상으로 된 고명을 넣고 원하는 형상으로 빚어서 제조하는 단계를 포함할 수 있다.
(A) 400-600 parts by weight of a pancake bread mix, 150-250 parts by weight of starch syrup, 200-260 parts by weight of eggs, 12-16 parts by weight of rum and 200-250 parts by weight of water, Mixing the mixture in a mix ball and kneading the frozen bread dough; (b) subjecting the pounded bread dough to ultra-high pressure treatment for 3 to 7 minutes and 4 to 8 times at 2000 to 5000 atmospheres using an ultra high pressure treatment device (UHP); (c) 1 to 3 parts by weight of yeast, 10 to 20 parts by weight of lactic acid bacterium and 25 to 35 parts by weight of sugar are added to the pork loin bread dough subjected to ultrahigh pressure treatment, and then mixed in an incubator at 25 to 35 ° C for 10 to 15 hours Aging; And (d) removing the dough obtained in the step (c) in an amount corresponding to each of the dough, and then adding the dough of at least one selected from the group consisting of red beans, soybeans, sweet potatoes, and pancakes into the removed dough, And the like.
이하 본 발명을 실시예에 의하여 더욱 상세하게 설명한다. 하기 실시예는 단지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that the following examples are merely illustrative of the present invention and that the scope of the present invention is not limited to these examples.
<< 실시예Example 1> 1>
유산균 발효 Fermentation of lactic acid bacteria
찰보리빵Chestnut bread
제조방법 Manufacturing method
<1-1> <1-1> 찰보리빵Chestnut bread 반죽을 초고압 처리 후 미생물 실험 결과 Results of Microbiological Experiment after Ultra High Pressure Treatment of Dough
찰보리빵은 찰보리를 주재료로 하여 식이섬유와 기타 영양분을 많이 함유하고 있지만 팥 등이 들어가 있어 유통기간이 짧다는 단점이 존재한다. Chalgori bread is mainly made of charcoal and contains many dietary fiber and other nutrients, but there is a disadvantage that it has short circulation period because it contains red bean.
이에 본 발명자들은 찰보리빵 믹스 500g, 물엿 200g, 계란 230g, 럼주 14g, 물 225g을 믹스볼에 첨가하여 잘 섞어 찰보리빵 도우를 제조한 후 초고압처리장치(UHP)를 이용하여 도우를 2000, 4000,5000 기압으로 다양하게 하여 각각 5분 6회 처리를 하였으며, 이렇게 처리된 찰보리빵 도우 10g을 멸균 생리식염수 90ml에 희석하였다. The inventors of the present invention prepared a pork bread dough by mixing 500 g of the pork bread mix, 200 g of syrup, 230 g of egg, 14 g of rum and 225 g of water into a mix ball. The pork loaf bread was prepared by using a high pressure treatment device (UHP) 5000 atmospheres, respectively, and treated for 5 minutes and 6 times, respectively. 10 g of the thus-treated pork loin dough was diluted in 90 ml of sterile physiological saline.
10배, 100배, 1,000배 희석하여 배지를 부어 굳힌 후 37℃의 인큐베이터에서 배양 후 미생물을 확인하였다.
10 times, 100 times, 1,000 times diluted, and the medium was poured and hardened. After incubation in an incubator at 37 ° C, microorganisms were identified.
상기와 같이 다양한 기압으로 처리한 찰보리빵의 미생물을 확인한 결과, 대조군과 비교하였을 때 초고압 처리한 도우에서 미생물이 확연히 감소하였으며(표 1 참조), 초고압 처리 후 반죽의 색도는 대조군에 비하여 조금 탁해짐을 확인할 수 있었다(표 2 참조).
As a result of checking the microorganisms of the pulverulent bread treated at various pressures as described above, microorganisms were remarkably decreased in the dough treated with ultrahigh pressure when compared with the control group (see Table 1), and the chromaticity of the dough after the ultra high pressure treatment was slightly turbid (See Table 2).
<1-2> <1-2> 초고압처리한Ultra high pressure treated 도우를Dow 이용한 Used 찰보리빵의Choppy 유통기간 실험 결과 Distribution period experiment result
본 발명자들은 상기 실시예 <1-1>에서 초고압 처리한 찰보리빵 도우에서 미생물이 억제됨을 확인하여 상기의 도우를 사용하여 제조된 찰보리빵에서 유통기간을 연장할 수 있는지를 하기와 같이 확인하였다. The present inventors confirmed that the microorganism was suppressed in the pork loaf dough subjected to ultra-high pressure treatment in the above Example <1-1>, and thus it was confirmed whether or not the dough duration was extended in the pork loaf prepared using the dough.
상기 실시예 <1-1>의 방법으로 준비된 도우로 빵을 굽고 팥 앙금을 넣어 찰보리빵을 8개씩 제작하였으며, 찰보리빵을 1개씩 실링팩에 넣고 35℃의 인큐베이터에서 일주일을 보관하였다. 이 때 각각의 날짜에 맞춰서 초고압 처리를 한 도우를 사용하여 제조된 찰보리빵과 초고압 처리를 하지 않은 도우를 사용하여 제조된 찰보리빵 한 개씩을 꺼내어 관능평가(맛, 식감, 향기) 측정, Bag mix에 빵을 넣은 뒤 희석배수에 맞춰 NA배지에 Pore plate법을 이용하여 배지를 만들었다. The dough bread prepared by the method of Example <1-1> was baked, and red bean jam was put into 8 pieces of pancake bread. One pancake bread was put into a sealing pack and kept for one week in an incubator at 35 ° C. The sensory evaluation (taste, texture, aroma) was measured by taking one of the palatable breads prepared using the dough subjected to ultra-high pressure treatment according to the respective dates and the dough having no ultra-high pressure treatment, , And the medium was prepared on the NA medium according to the dilution drainage using the Pore plate method.
초고압을 처리하지 않은 찰보리빵과 초고압을 처리한 찰보리빵의 미생물 증식 및 보관기간의 차이를 확인한 결과, 초고압을 처리한 찰보리빵은 35℃의 고온에서의 보관에도 불구하고 보관 6일차까지 미생물의 번식이 높지 않아 유통기간이 확연히 증대되었음을 알 수 있었다(표 3 참조).
As a result of confirming the difference of microbial growth and storage period of the palatable bread which was not subjected to ultra high pressure and the palatable bread which was treated with ultrahigh pressure, the palatable bread treated with ultra high pressure was stored at 35 ℃ for 6 days. (See Table 3).
<1-3> <1-3> 초고압 처리 및 유산균 발효를 한 High pressure treatment and fermentation of lactic acid bacteria 도우를Dow 이용한 Used 찰보리빵의Choppy 품질평가 결과 Quality evaluation result
본 발명자들은 상기 실시예 <1-1>에서 초고압 처리한 찰보리빵 도우 반죽 300g에 Yeast 2g, 락토바실러스 프랜타럼 홍(Lactobacillus plantarum HONG, 기탁번호: KFCC11556P) 유산균 15ml, 설탕 30g을 넣고 섞은 후 30℃의 인큐베이터에서 12시간 숙성시켰다. The inventors of the present invention used a mixture of yeast 2 g, Lactobacillus spp. ( Lactobacillus spp.), plantarum HONG, Accession No .: KFCC11556P) Lactic acid bacteria (15 ml) and sugar (30 g) were added and mixed, followed by aging in an incubator at 30 ° C for 12 hours.
상기와 같이 스타터가 만들어지면 반죽과 물을 100:55, 100:50, 100:45의 비율로하여 반죽을 제조하고 무게 측정 후 1/10의 양을 넣은 후 섞어주고 30℃에서 12시간 숙성시킨 후 품질평가를 하였다.
When the starter was prepared as described above, dough was prepared by mixing dough and water at a ratio of 100: 55, 100: 50, and 100: 45, weighing 1/10 of the dough, mixing and aging at 30 ° C for 12 hours After that, the quality was evaluated.
반죽과 물의 양을 달리하여 제조된 본 발명 찰보리빵의 외형 및 단면을 비교한 결과, 반죽과 물을 100:55, 100:50의 비율로 하여 제조된 찰보리빵보다 100:45의 비율로하여 제조된 찰보리빵에서 모양이 잘 잡힘을 알 수 있었다(도 3 및 4 참조).As a result of comparison between the outer shape and the cross section of the pudding bread of the present invention produced by varying the amount of dough and water, it was found that the puddings and water were produced at a ratio of 100: 45 to the pudding bread prepared at a ratio of 100: 55 and 100: (See Figs. 3 and 4).
또한, 본 발명의 방법으로 제조된 찰보리빵을 시식한 결과, 새콤달콤한 맛이 느껴져 일반 찰보리빵과 다른 맛과 식감이 느껴졌다. In addition, as a result of sampling the palatable bread prepared by the method of the present invention, a sweet and sour taste was felt, and the taste and texture of the palatable bread were felt.
레오미터 측정결과 Toughness(인성)는 반죽과 물의 비율이 100:45에서 비교적 높게 나왔고, Viscosity(점성) 및 Chewiness(씹힘성)에서도 반죽과 물의 비율이 100:45일 때 일반 찰보리빵보다 높음을 알 수 있었다(표 4 참조).
The rheometer results showed that the ratio of dough to water was relatively high at 100: 45 and that the viscosity and chewiness of dough were higher than that of ordinary bread at 100: 45 ratio of dough and water. (See Table 4).
이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에 대한 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허 청구 범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that the present invention may be embodied in various other forms without departing from the spirit or essential characteristics thereof. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (5)
(b) 찰보리빵 도우 반죽을 초고압처리장치(UHP)를 이용하여 2000 ~ 5000 기압으로 3 ~ 7분, 4 ~ 8회 동안 초고압 처리하는 단계;
(c) 초고압 처리된 찰보리빵 도우 반죽에 이스트(Yeast) 1 ~ 3 중량부, 유산균 10 ~ 20 중량부, 설탕 25 ~ 35 중량부를 넣고 혼합한 뒤 25 ~ 35℃의 인큐베이터에서 10 ~ 15시간동안 숙성하는 단계; 및
(d) 상기 (c)단계에서 숙성된 반죽을 각각의 분량으로 떼어낸 후, 떼어낸 반죽 속으로 팥, 콩, 고구마, 슈크림으로 이루어진 군에서 선택된 1종 이상으로 된 고명을 넣고 원하는 형상으로 빚어서 제조하는 단계를 포함하는, 유통기한을 연장시키는 것을 특징으로 하는 찰보리빵 제조방법.(a) 400-600 parts by weight of a pancake bread mix, 150-250 parts by weight of starch syrup, 200-260 parts by weight of eggs, 12-16 parts by weight of rum and 200-250 parts by weight of water are mixed in a mixing bowl to knead the pancake bread dough step;
(b) subjecting the pounded bread dough to ultra-high pressure treatment for 3 to 7 minutes and 4 to 8 times at 2000 to 5000 atmospheres using an ultra high pressure treatment device (UHP);
(c) 1 to 3 parts by weight of yeast, 10 to 20 parts by weight of lactic acid bacterium and 25 to 35 parts by weight of sugar are added to the pork loin bread dough subjected to ultrahigh pressure treatment, and then mixed in an incubator at 25 to 35 ° C for 10 to 15 hours Aging; And
(d) The dough obtained in the step (c) is taken out in each amount, and then the dough made of at least one selected from the group consisting of red beans, soybeans, sweet potatoes and pancakes is put into the dough and formed into a desired shape Wherein the shelf life is prolonged, including the step of preparing the bread.
상기 (c)단계에서 숙성된 반죽과 물을 반죽 총 중량 대비 100:45의 비율로 혼합하고 25 ~ 35℃의 인큐베이터에서 10 ~ 15시간동안 숙성하는 단계를 더 포함하는 것을 특징으로 하는, 찰보리빵 제조방법.The method according to claim 1,
Further comprising the step of mixing the dough and the water aged in the step (c) in a ratio of 100: 45 based on the total weight of dough and aging the dough in an incubator at 25 to 35 ° C for 10 to 15 hours. Gt;
상기 (c)단계의 유산균은 비피도박테리움 롱검(Bifidobacterium longum), 엔테로코커스 패슘(Enterococus faecium), 락토바실러스 애시도필러스(Lactobacillus acidophilus), 락토바실러스 플랜탄엄(Lactobacillus plantanum), 락토바실러스 프랜타럼 홍(Lactobacillus plantanum Hong), 락토바실러스 브레비스(Lactobacillus brevis)로 이루어진 군으로부터 선택된 1종 이상인 것을 특징으로 하는, 찰보리빵 제조방법.The method according to claim 1,
The lactic acid bacteria of step (c) may be selected from the group consisting of Bifidobacterium longum ), Enterococcus pseudomonas ( Enterococus faecium , Lactobacillus acidophilus , Lactobacillus plantanum), Lactobacillus Fran tareom Hong (Lactobacillus plantanum Hong , Lactobacillus brevis , and the like. ≪ RTI ID = 0.0 > 8. < / RTI >
상기 유통기한이 일반 찰보리빵 대비 10 내지 70% 연장된 것을 특징으로 하는 찰보리빵.5. The method of claim 4,
Wherein the shelf life is prolonged by 10 to 70% relative to a conventional bread.
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| KR102415880B1 (en) * | 2021-06-22 | 2022-07-06 | (주)흥국에프엔비 | Method for preparing liquid baking mix composition and liquid baking mix composition prepared the same |
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| KR20180053992A (en) * | 2016-11-14 | 2018-05-24 | 군산대학교산학협력단 | Wheat Processed Foods Using High Hydrostatic Pressure Treated Korean Wheat Flour and preparation method thereof |
| KR102415880B1 (en) * | 2021-06-22 | 2022-07-06 | (주)흥국에프엔비 | Method for preparing liquid baking mix composition and liquid baking mix composition prepared the same |
| WO2022270748A1 (en) * | 2021-06-22 | 2022-12-29 | (주)흥국에프엔비 | Method for preparing liquid baking mix composition, and liquid baking mix composition prepared thereby |
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