KR20160075308A - Manufacturing method of bread with safflower, five grains and uncleaned rice - Google Patents

Abstract

The present invention relates to a method for preparing safflower brown rice plain bread and, more particularly, to a method for preparing safflower brown rice plain bread capable of making plain bread in which a main ingredient is safflower seed meal whose oil is removed, fermented grain husk, and brown rice flour. According to the present invention, safflower brown rice comprises 40 parts by weight of safflower brown rice premix, 6 parts by weight of butter milk, 1 part by weight of live-yeast, 3 parts by weight of organic sugar, 16 parts by weight of a lactic acid bacterium fermentation starter, 8 parts by weight of eggs, 6 parts by weight of Makgeolli (unrefined rice wine), and 16 parts by weight of middle hard water. According to the present invention, the method for preparing safflower brown rice plain bread comprises: a first step for weighing safflower brown rice premix, butter milk, live-yeast, organic sugar, a lactic acid bacterium fermentation starter, eggs, Makgeolli, and middle hard water as raw materials; a second step for kneading by inserting the weighed raw materials into a kneader, and secondly kneading by adding bamboo salt; a third step for removing gas from obtained dough by rolling with a rolling pin after making the dough to be round by dividing secondly kneaded dough, and molding the dough by inserting the same in a plain bread frame; a fourth step for aging and fermenting the formed dough molded in the plain bread frame; a fifth step for preparing bread by baking the aged and fermented dough; and a sixth step for cooling the baked bread at 35-45°C for 2-4 hours.

Description

{Manufacturing method of bread with safflower, five grains and uncleaned rice}

The present invention relates to a method for producing safflower brown rice bread, which is made from safflower seed oil, oiled fermented soy sauce husk and rice brown rice flour as a main ingredient and which is used to make bread, and is useful for prevention of adult diseases by using brown rice instead of wheat flour, Rich bread can be consumed.

Although safflower is a common plant, it has been widely used as red and yellow dyes, but it has become difficult to find safflower as mineral dyes come in contact with western civilization. In recent years, it has been known that safflower seeds in the private sector can quickly heal broken bones, which has been known to be effective for various bone diseases.

The safflower seed is a food and herb that has a marvelous effect that connects broken bones, heals osteoporosis and strengthens bones. It is widely used in folk remedies because it contains a lot of calcium compared to other foods and contains rare element platinum. Recently, the Ministry of Health and Welfare has allowed the conversion of safflower seeds into processed foods, and it has been urgently required to ingest various functional foods such as safflower seeds to prevent / heal bone diseases caused by Westernized eating habits, for example, .

Conventionally, safflower seeds were processed with powder, granules or a ring to drink with drinking water or drink tea, but this was somewhat rejected due to the lukewarm taste and odor of the safflower seed powder itself. Therefore, in order to increase the intake of safflower seeds, development of products that meet consumer preferences is required.

Korean Patent No. 10-0501294 A health-functional soybean paste added with safflower seed and a manufacturing method thereof

It is an object of the present invention to provide a method for preparing safflower brown rice bread which is obtained by mixing safflower seeds in a white bread using safflower which can prevent various bone diseases.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

The method for producing safflower brown rice bread according to the present invention comprises the steps of: measuring safflower brown rice premix, milk butter, raw yeast, organic sugar, lactic acid fermentation species, eggs, rice wine, A second step of putting the weighed raw material into a kneader, kneading and kneading the bamboo salt and re-kneading; And a third step of dividing and kneading the re-kneaded dough into a round shape, pushing the kneaded material to remove the gas, and molding the kneaded material into a bread mold; A fourth step of aging fermenting the dough molded in the bread pan; A fifth step of baking the aged fermented dough in an oven to produce bread; And cooling the bread baked in the oven at 35 to 45 DEG C for 2 to 4 hours. In addition, in the first step of the present invention, the safflower brown rice premix comprises safflower seed oil, rice brown rice flour, fermented cereal husks, fermented soybean, gluten, and texturin. Also, in the second step of the present invention, the kneading time is 1 minute, 1 minute, 3 minutes, 3 minutes, 5 minutes, 10 seconds, 3 to 6 seconds. In the fourth step of the present invention, the aging condition is characterized by aging at a temperature of 30 to 40 DEG C and a relative humidity of 85 to 95%. Further, in the fifth step of the present invention, the dough is baked in an oven at 200 to 220 DEG C for 30 to 35 minutes.

According to the solution of the above problems, the safflower brown bread of the present invention has the effect of increasing the consumption of safflower by consumers and improving preference for safflower by improving the taste and nutrition of bread by adding safflower in the production of bread.

In addition, the method of the present invention for producing safflower brown rice bread is effective in preventing adult diseases by using brown rice instead of wheat flour, and has the effect of eating bread that is nutritionally rich in dietary fiber.

In addition, the method for producing safflower brown bread of the present invention is effective for treating bone fracture and osteoporosis, osteogenesis imperfecta, and the like.

1 is a flow chart for explaining a method for producing safflower brown rice bread according to the present invention.

The foregoing and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings.

Hereinafter, the present invention will be described in detail with reference to the drawings showing the above-described method for producing safflower brown rice bread.

<How to make bread safflower brown rice>

1 is a flow chart for explaining a method for producing safflower brown rice bread according to the present invention.

As shown in FIG. 1, the method for producing safflower brown rice bread according to the present invention is performed according to the following first step (S10) to sixth step (S60).

First, in the first step (S10), the raw materials such as safflower brown rice premix, milk butter, raw yeast, organic sugar, lactic acid fermentation species, eggs, rice wine, and aqua regia are weighed. Specifically, 6 parts by weight of milk butter, 3 parts by weight of organic sugar, 16 parts by weight of lactic acid fermentation species, 8 parts by weight of eggs, 6 parts by weight of rice wine, And 16 parts by weight of water.

The safflower brown rice premix comprises safflower seed oil, brown rice flour, fermented grain husks, fermented soybeans, gluten, and texturin.

The safflower seeds are produced by squeezing the steam produced after safflower seed oil is squeezed into 180 mesh. More specifically, the safflower seedlings are prepared by roasting safflower seeds at 70 ° C for 30 minutes, milking and drying the resulting safflower leaves.

The safflower seeds are roasted at 70 ° C for 30 minutes to facilitate separation from the tissue material inside safflower seeds.

The safflower seeds are pulverized into 180 mesh to make smooth mixing with other raw materials in the production of safflower brown rice powder. When the size of the powder of safflower seeds is less than 180 mesh, mixing with other raw materials is not smoothly performed. If the size of the safflower seed powder is larger than 180 mesh, the dusting efficiency is deteriorated.

The brown rice flour is prepared by immersing the washed rice rice at 50 ° C for 2 hours, pulverizing it to 180 mesh, and drying 11 to 13% moisture.

The brown rice flour contains octacosanol, the energy source, which releases fatigue and reduces cholesterol and glycogen activity. It also has effects such as antioxidant activity of blood vessels, chronic constipation, chronic enteritis, enteritis, paralysis, adult disease, obesity, and is rich in vitamins and minerals.

The brown rice flour can be made more easily than wheat flour and can be used to prevent adult diseases and to produce foods rich in dietary fiber (bread, hotcakes, cookies, etc.).

The fermented grain bark is prepared by mixing 0.3 part by weight of the lactic acid bacterium with 1 part by weight of the grain shell, fermenting the mixture at 35 ° C for 24 to 72 hours, roasting at 100 ° C for 1 hour and pulverizing to 180 mesh.

It is preferable that the grain shell is made of rice bran.

The rice bran is rice bran and refers to the bark powder that is produced during the process of cultivating brown rice. It contains various nutrients such as vitamin A, vitamin B1, B6, E, iron, phosphorus and minerals.

The fermented soybeans were mixed with water and organic sugar, washed, and boiled for 30 minutes in autoclave. The beans were pulverized, fermented at 35 ° C for 24 hours, and then washed with safflower brown rice flour and oligosaccharide. Glucose and water are mixed and fermented at 35 ° C for 24 hours to dry.

The fermented soybean is a slow food produced by microorganisms and time. It provides protein during the preparation of carbohydrate-based breads and cookies, and serves to supplement nutrition as well as richness and flavor.

The gluten is used as a mixture of vegetable proteins in the seed of the meal to make the skeleton of the bread

The texturin prevents carbohydrate from becoming a fat and promotes digestion.

8.4 parts by weight of brown rice flour, 1 part by weight of fermented cereal husks and 0.1 part by weight of fermented soybeans were mixed with 1 part by weight of safflower seeds to prepare a safflower brown rice powder. Then, 0.8 part by weight of gluten and 0.3 part by weight of glutinous rice were added It is preferable to mix them.

The milk butter can make the inside of the bread more smooth to increase the texture and enhance the flavor due to the unique flavor of milk butter.

When the raw yeast is added in a small amount to the dough of the bread, it is harmonized with other additives, so that the texture of the bread is made very smooth and the inside of the bread is made uniform, thereby improving the quality of the product. If you put too much yeast, the flavor will become too strong and harm the taste.

The organic sugar may be used to increase the overall acceptability of the bread by using sugar cultivated by organic cultivation in consideration of health.

The lactic acid bacteria fermenting species have weaker fermentability than isosto but can increase the flavor of bread and contain lactic acid bacteria and acetic acid bacteria to help digestion and absorption.

The egg softens the pores and tissues of the bread to increase the texture, brightens the color of the bread, and attracts the consumers.

The rice wine enhances the digestive power by fermenting the yeast in the rice wine. Also, makgeolli yeast softens the inside of the bread and increases the chewing touch, thereby attracting the buyer's taste.

The calcium hydroxide expressed as ppm in terms of the amount of calcium carbonate and magnesium salt dissolved in water in terms of calcium carbonate is suitable for baking. The above water glass is added to the safflower brown bread to increase the amount of minerals in the bread. In addition, glutenin and gliadin combine to form gluten, which makes it possible to form a dough of bread.

6 parts by weight of milk butter, 3 parts by weight of organic yeast, 16 parts by weight of lactic acid fermentation species, 8 parts by weight of eggs, 6 parts by weight of rice wine, Amino acids, minerals, dietary fiber, moisture content, ash analysis, protein analysis, fat analysis, carbohydrate analysis of the components of the safflower brown bread prepared according to the present invention , The effect of the present invention can not be obtained.

Therefore, it is most preferable to mix the raw materials under the above conditions.

Next, in the second step (S20), the raw materials measured in the first step are mixed and kneaded, and then the bamboo salt is added and kneaded again.

The bamboo salt is minced for three years and then burnt in a bamboo barrel and burned with pine wood fire. The impurities in the salt are removed and minerals and beneficial minerals are produced. In preparing the safflower brown bread, bamboo salt is added in place of salt in order to include the functionality of bamboo salt.

The reason for adding bamboo salt or salt is not only to add the liver, but also to bring out various flavors. It also serves to preserve and preserve the texture of the bread after it is made. The salt in the bread dampens the moisture to make it hard for the bread to harden. Also, if you do not add salt or bamboo salt, you lose your tenacity and become clumsy.

When the raw materials are mixed and kneaded, a low speed of 1 minute, a medium speed of 1 minute, and a high speed of 3 minutes are carried out. When re-kneading, a low speed of 10 seconds and a high speed of 3 to 6 seconds are carried out. Specifically, the speed of the kneader is preferably 90 rpm or more and less than 170 rpm, the medium speed is 170 rpm or more and less than 300 rpm, and the high speed is preferably 300 rpm or more and less than 390 rpm.

If the kneading time is not divided into low speed, medium speed and high speed, mixing of raw materials may not be performed properly. If the kneading time is exceeded, moisture may be excessively removed and the texture of the bread may be deteriorated. In addition, since there is a problem that the taste of the consumer is lowered through the sensory evaluation, it is preferable to mix them under the above conditions.

Next, in the third step (S30), the re-kneaded dough is divided and rounded, and the kneaded product is pushed to remove the gas, which is molded into a bread mold.

If the gas is not removed by pushing with the above-mentioned pushing rod, it can be excessively swollen when the bread is baked, and the pores inside the bread can not be uniform, which may lower the quality of the product.

Next, in a fourth step (S40), the batter molded in the bread pan is aged and fermented. Specifically, it is preferable that the maturing fermentation condition is aged at a temperature of 30 to 40 ° C and a relative humidity of 85 to 95% to appropriately maintain moisture to improve the texture of the bread.

If the aging fermentation temperature is less than 30 ° C, the baking degree of the safflower brown rice bread produced at a low temperature may not meet the preference of the consumer. If the temperature exceeds 40 ° C, the texture and texture of the safflower brown rice bread It is not good and consumer's preference can be reduced.

When the relative humidity of the aged fermented dough is less than 85%, the bread of the safflower brown bread produced by the present invention is low, so that the bread can be deformed in the oven. If the relative humidity exceeds 95% Is lowered, it is preferable to perform aging fermentation under the above conditions.

Next, in the fifth step (S50), the aged dough is baked in an oven. Specifically, the oven-baking condition is an oven at 200 to 220 ° C for 30 to 35 minutes.

If the oven temperature is lower than 200 ° C, the inside of the bread may not be uniformly baked. If the oven temperature is higher than 220 ° C, baking of the bread may be preferable.

If the baking time is less than 30 minutes, the bread may not be uniformly baked. If the baking time exceeds 35 minutes, the moisture content of the bread may be lowered or the surface may be baked.

Next, in a sixth step (S60), the bread baked in the oven is cooled at 35 to 45 DEG C for 2 to 4 hours.

When the cooling conditions are lower than 35 ° C to less than 4 hours, the bread may become hard, and when it is cooled above 45 ° C to over 2 hours, the texture of the bread may be deteriorated.

The present invention will be described in detail below with reference to a comparison between a bread flour of general wheat flour and a bread of safflower brown rice of the present invention as shown below.

&Lt; Comparative Example 1 &

Comparative Example 1 is a bread made of commercially available wheat flour.

&Lt; Example 1 >

 Example 1 is the safflower brown bread of the present invention.

A. Amino acid analysis

The amino acid analysis method was measured according to the general component test method of Food Code. That is, a homogeneous specimen was precisely weighed, and about ten times as much water was added thereto. The mixture was heated in a boiling water bath to coagulate, followed by filtration to obtain a water layer. The residue was washed three times with a small amount of water, and the wash liquid was combined with the previous water layer. The water layer was concentrated under reduced pressure, and the residue was dissolved in 0.2 N sodium citrate buffer (pH 2.2). The residue was filtered using a membrane filter, and the solution was analyzed by an automatic amino acid analyzer (S-433H, Sykam GmbH, eresing, Germary). For quantitative analysis, calibration curves were prepared from the peak area and content of the standard amino acid solution prepared at the concentration prepared beforehand. , And the amino acid content in the test solution was calculated from the peak area obtained from the test solution.

Table 1 shows the amino acid contents of Example 1 and Comparative Example 1 in comparison.

Test Items
(mg / 100g) Comparative Example 1 Example 1  Aspartic acid 401 681  Threonine 300 405  Serine 464 628  Glutamic acid 3,207 3,233  Proline 1,221 1,188  Glycine 319 447  Alanine 269 438  Cystine 91 152  Valine 393 557  Methionine 100 156  Isoleucine 348 472  Leucine 647 891  Tyrosine 264 381  Phenylalanine 458 625  Histidine 200 259  Lysine 228 330  Arginine 331 588  Total 9,252 1,1439

As shown in Table 1, the contents of aspartic acid and glutamic acid, which are rich in savory flavor amino acids, were much contained in Example 1 as compared with Comparative Example 1, and the sweetness such as Threonine, serine, proline, glycine, alanine, leucine and proline The content of the amino acid in Comparative Example 1 was higher than that of Example 1. In addition, methionine and cystine, which generate fragrance components in the heating reaction, were higher in Example 1.

N. Mineral Analysis

The minerals were analyzed by ICP (Integra XL, GBC Scientific, Australia) and analyzed using a UV-Visible spectrometer (HP 8453E, Hewlett- Packard Co., USA) at 470 nm.

Table 2 shows the mineral contents of Example 1 and Comparative Example 1 in comparison.

Test Items Comparative Example 1 Example 1 Sodium (100 g) 329.2 268.7 Calcium (100 g) 49.9 42.9 Potassium (100 g) 62.9 63.7 Iron (/ 100g) 0.6 0.9 Zinc (/ 100g) 0.8 1.4 Magnesium (100 g) 38.5 38.9

Table 2 shows that the contents of potassium, iron, zinc, and magnesium except for sodium and calcium were higher in Example 1 than in Comparative Example 1.

C. Dietary Fiber Analysis

Dietary fiber analysis was carried out according to the general component test method of Food Code. That is, 1.006 g of a sample as a fine powder was taken in a 400-mL tall beaker, and 40 mL of the MES / TRIS solution was added thereto and sufficiently dispersed by magnetic stirring. 50 L of heat-resistant amylase solution (EC Number 3.2.1.1, Sigma, A3306) was added, stirred and stirred, and the mixture was stirred with an aluminum foil for 25 minutes. After completion of the reaction, remove from the constant temperature water bath, cool to 60, open the lid, and if the contents are attached to the wall or bottom of the beaker, scrape and disperse with the reagent spoon, wash the reagent spoon and the wall with 10 mL of water, add 100 L of protease solution (EC Number 3.4.21.14, Sigma, P3910), capped with aluminum foil, and incubated at 601 for 30 minutes with continuous stirring. The lid was removed and 5 mL of 0.561 N hydrochloric acid solution was added, shaken and mixed and the pH was adjusted to 4.5 at 60. 300 L of amylose glucosidase solution (EC Number 3.2.1.3, Sigma, A9913) was added, shaken, and capped with aluminum foil. The mixture was stirred at 60 for 30 minutes and kept constantly to be a test solution. To determine total dietary fiber, 225 mL of 95% ethanol (60%) was added to the test solution, and the beaker was removed from the water bath and left to stand at room temperature for 1 hour. The cellulite layer was uniformly dispersed by adding 15 mL of 78% ethanol to the glass filter which had been preliminarily celted with light, and then filtered to remove the test solution. The residue of the container was washed with 78% ethanol . The residue was washed twice with 15 mL each in the order of 78% ethanol, 95% ethanol, and then acetone, sucked enough so that no acetone remained, dried overnight in a desiccator at 105 ° C, And the weight of the filter and the cellulite was subtracted. The amount of nitrogen in one filter residue was measured, and the amount of protein was multiplied by 6.25, and the amount of protein in the other filter residue was measured at 525 for 5 hours. After that, a blank test was carried out except for the sample, The fiber content was determined.

Dietary fiber content (%) =

100

P: Amount of protein (mg)

A: Amount (mg)

B: blank test value (mg)

Table 3 shows the dietary fiber contents of Example 1 and Comparative Example 1 in comparison.

Test Items Comparative Example 1 Example 1 Dietary fiber (g / 100g) 3.1 10.1

As shown in Table 3, in Example 1, the content of dietary cysts was higher than that of Comparative Example 1, thereby improving the constipation of the large intestine.

D. Sugar analysis

For the sugar analysis, the method of DNS was modified, diluted to 10, 1 mL of sample and 1 mL of DNS reagent were added, color developed in a water bath, and absorbance was measured at 570 nm. Standard solutions were prepared in the range of 0.2 to 2 mg / mL of glucose.

Table 4 shows the saccharide contents of Example 1 and Comparative Example 1 in comparison.

Test Items Comparative Example 1 Example 1 Sugar (g / 100g) 4.7 5.0

Table 4 shows that Example 1 was slightly higher than Comparative Example 1.

ㅁ. Moisture content analysis

Moisture content analysis was carried out according to the general component test method of Food Code. In other words, the specimen was precisely weighed in a weighing dish which was preliminarily heated to constant weight, and the lid was slightly opened. The resultant was put in a dryer of 105, dried for 5 hours, and cooled in a desiccator for about 30 minutes. The weighing dish was again dried for 2 hours and the same operation was repeated until the weight became constant, and the water content was measured.

moisture(%)

100

a: Weight of weighing dish (g)

b: weight of weighing plate and sample (g)

c: Weight after drying (g)

Table 5 is a table showing the moisture contents of Example 1 and Comparative Example 1 in comparison.

Test Items Comparative Example 1 Example 1 Water (g / 100g) 34.8 35.8

As shown in Table 5, the moisture content of Example 1 was higher than that of Comparative Example 1, and the moisture was felt.

F. Ash analysis

 The ash analysis was carried out according to the general component test method of Food Code. That is, the painting container was heated in an electric furnace for 600 hours or more, transferred to a desiccator, cooled to room temperature, and weighed. This operation was repeated until it became constant. The specimen was precisely put into a painting container, and the container was transferred to a painting furnace as it was. After heating for 600 hours at room temperature, the mixture was allowed to stand until white to off-white ash was obtained. After transferring, it was cooled and weighed. The ash content (%) of the specimen was calculated according to the following formula.

Ashes (%)

100

W0: weight (g) in the constant volume container

W1: Weight of painting container and ash after painting (g)

S: Amount of sample (g)

Table 6 is a table comparing the ash contents of Example 1 and Comparative Example 1.

Test Items Comparative Example 1 Example 1 Ash (g / 100g) 1.3 1.2

Table 6 shows that the ash content of Example 1 and Comparative Example 1 were similar.

G. Protein analysis

Protein analysis was carried out according to the general component test method of Food Code. That is, the specimen was precisely taken and placed in a Kjeldahl flask, about 0.5 g of a decomposition promoter was added thereto, 12 mL of sulfuric acid was added along the inner wall of the flask, and 1 mL of 30% hydrogen peroxide was added little by little while shaking the flask. Thereafter, the sample is slowly heated using a dissolution apparatus, and the temperature is raised until the sample is no longer visible, and heating is continued for another 1 hour when the decomposition liquid becomes a transparent light blue color. After cooling the cracked solution, carefully add 20 mL of water, and then connect the flask to the distillation apparatus. After removing about 100 mL of the distillate, the end of the cooler is slightly removed from the surface of the liquid, and the end of the cooler is again rinsed with a small amount of water in the water, and the emulsion in the water is poured into 0.05 N sodium hydroxide solution The volume was titrated until the Brunswik solution turned green. Separately, a blank test was carried out in the same manner.

0.05 N sulfuric acid 1 mL 0.7003 mgN

Nitrogen (%) = 0.7003 (ab)

Nitrogen factor

a: mL of 0.05 N sodium hydroxide solution required for neutralization in the blank test

b: mL of 0.05 N sodium hydroxide solution required for neutralization in this test

Table 7 shows the protein contents of Example 1 and Comparative Example 1 in comparison.

Test Items Comparative Example 1 Example 1 Protein (g / 100 g) 9.9 12.1

As shown in Table 7, the protein content of Example 1 was higher than that of Comparative Example 1.

ㅇ. Fat analysis

Fat analysis was performed according to the general component test method of Food Code. Each sample is precisely weighed into a small beaker, mixed with 2 mL of ethanol, mixed well, add 10 mL of hydrochloric acid (25 mL of hydrochloric acid + 11 mL of water to 36 mL), mix well and shake occasionally on a 70-80 water bath After heating for 30 minutes, add 10 mL of ethanol and cool. After transferring the contents to a Mazonier tube, add 25 mL of ether, mix gently, open the cap, blow off the ether vapor, close the cap again and shake vigorously for about 1 minute. After that, 25 mL of petroleum ether was added and vigorously shaken again for 1 minute. When the supernatant was completely transparent, the supernatant was transferred to an Erlenmeyer flask, and 15 mL of ether and petroleum ether were added to the remaining supernatant. The above procedure was repeated. After three times extraction with 15 mL of petroleum ether and ether, the outlet of the tube and the funnel were thoroughly rinsed with the same amount of ether petroleum ether. The filtrate and the washed solution were combined with Erlenmeyer flask and the solvent was blown off in a water bath. Dried in a drier until the weight became constant, and crude fat was calculated.

Crude fat (%)

100

W0: Weight of receiving bowl (g)

W1: Weight (g) of the receiving bowl which is extracted and dried crude fat

S: Amount of sample (g)

Table 8 shows the fat content of Example 1 and Comparative Example 1 in comparison.

Test Items Comparative Example 1 Example 1 Fat (g / 100g) 5.9 6.2

As shown in Table 8, the fat content of Example 1 was higher than that of Comparative Example 1.

I. Carbohydrate analysis

Carbohydrate analysis was calculated as 100 - (water + ash + crude fat + crude protein) = carbohydrate.

Table 9 shows the carbohydrate content of Example 1 and Comparative Example 1 in comparison.

Test Items Comparative Example 1 Example 1 Carbohydrate (g / 100 g) 48.1 44.7

As shown in Table 9, the carbohydrate content of Example 1 was lower than that of Comparative Example 1.

.. Sensory test

In order to compare the quality characteristics of white bread with safflower brown rice, the following experiment was conducted to evaluate the sensory qualities after training for the purpose of this experiment. The sensory test items were 9 - point Likert scale (9 points) for very satisfied with the color, smell, taste, texture, digestibility, and overall acceptability .

Table 10 shows the sensory evaluation of Comparative Example 1, and Table 11 shows the sensory evaluation of Example 1.

division Comparative Example 1 very good satisfied usually lack Very low 9 7 5 3 One color 6 18 6 smell 21 6 3 flavor 15 12 3 Texture 12 15 2 One Digestibility 6 20 3 One Overall likelihood 15 15 Total (persons) 6 87 74 11 2 Discrimination score 54 609 370 33 2

division Example 1 very good satisfied usually lack Very low 9 7 5 3 One color 9 3 18 smell 3 6 12 6 3 flavor 18 9 3 Texture 12 12 6 Digestibility 21 9 Overall likelihood 9 15 3 3 Total (persons) 51 66 48 12 3 Discrimination score 459 462 240 36 3

As a result of evaluating the color, smell, taste, texture, digestibility and overall acceptability after preparing the Example 1, the results of the discrimination scores of the satisfaction and satisfaction were combined, and the results were 663 points for Comparative Example 1 and 921 points for Example 1, We expect to see somewhat positive results in sales.

S10. The first step to quantify raw materials such as safflower brown rice premix, milk butter, raw yeast, organic sugar, lactic acid fermentation species, eggs, rice wine,
S20. The metered raw materials are put into a kneader, kneaded, and then bamboo salt is added and re-kneaded.
S30. The pre-kneaded dough is divided and made into a round shape, and the kneaded material is pushed to remove the gas,
S40. The fourth step of aging fermenting the dough molded in the bread crumb
S50. The fifth step of baking the aged fermented dough to produce bread
S60. A sixth step of cooling the baked bread at 35 to 45 DEG C for 2 to 4 hours

Claims (6)

The first step is to quantify safflower brown rice premix, milk butter, raw yeast, organic sugar, lactic acid fermentation species, eggs, rice wine,
A second step of putting the metered raw materials into a kneader, adding bamboo salt after kneading and re-kneading;
A third step of dividing the re-kneaded dough into a round shape, pushing the kneaded material with a push rod to remove gas, and molding the kneaded material into a bread mold;
A fourth step of aging fermenting the dough molded in the bread pan;
A fifth step of baking the aged fermented dough to produce bread;
And a sixth step of cooling the baked bread at 35 to 45 DEG C for 2 to 4 hours. The method according to claim 1,
Wherein the safflower brown rice premix comprises safflower seed oil, brown rice flour, fermented soybean husk, fermented soybean, gluten, and texturin. The method according to claim 1,
The raw materials were 40 parts by weight of safflower brown premix, 6 parts by weight of milk butter, 1 part by weight of raw yeast, 3 parts by weight of organic sugar, 16 parts by weight of lactic acid bacteria fermented species, 8 parts by weight of eggs, 6 parts by weight of rice wine, A method for producing safflower brown rice bread The method according to claim 1,
In the second step, the kneading time is 1 minute at low speed, 1 minute at medium speed, 3 minutes at high speed, and then bamboo salt is added and re-kneaded at low speed for 10 seconds and high speed for 3 to 6 seconds,
Wherein the speed of the kneader is from 90 rpm to less than 170 rpm, the medium speed is from 170 rpm to less than 300 rpm, and the high speed is from 300 rpm to less than 390 rpm The method according to claim 1,
Wherein the aging condition in the fourth step is aged at a temperature of 30 to 40 DEG C and a relative humidity of 85 to 95% The method according to claim 1,
Wherein the condition for baking the dough in the fifth step is for 30 to 35 minutes in an oven at 200 to 220 ° C.

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