KR102627663B1 - Manufacturing method of icheon rice bread having rice grain shaped - Google Patents

Abstract

The present invention relates to a method of manufacturing rice grain-shaped Icheon rice bread, and more specifically, to the kneading step of mixing water, rice flour, sugar, salt, yeast, bread improver, and fresh cream, and the dough prepared through the kneading step. A butter mixing step of mixing butter, a first fermentation step of fermenting the dough mixed with butter through the butter mixing step, a sediment interposition step of interposing sediment after dividing the dough fermented through the first fermentation step, A second fermentation step of fermenting the dough into which the sediment is added through a sediment intervention step, a molding step of molding the dough fermented through the second fermentation step into the shape of rice grains, and a third fermentation of the molded product manufactured through the molding step. It consists of a fermentation step and a heating step of heating the molded product fermented through the third fermentation step.
Icheon rice bread manufactured through the above process is rich in nutrients, has excellent palatability, and is molded to display the color and shape of white rice, showing excellent marketability.

Description

Method of manufacturing rice grain-shaped Icheon rice bread {MANUFACTURING METHOD OF ICHEON RICE BREAD HAVING RICE GRAIN SHAPED}

The present invention relates to a method of manufacturing rice grain-shaped Icheon rice bread, and more specifically, to a rice grain-shaped bread that is rich in nutrients, has excellent preference, and is molded to display the color and shape of white rice, showing excellent marketability. This is about the manufacturing method of Icheon rice bread.

Rice, along with barley and wheat, is an important agricultural product known worldwide. Approximately 92% of the world's total production is produced in various Asian countries, and most Asians consume it as a staple food.

Korea is also one of the major producers of rice, and domestically produced rice was previously consumed as a staple food to maintain a balance between production and consumption. However, recently, younger generations have begun to consume fast food, including bread made from flour imported from the United States or Europe. As the frequency of consumption increases, rice consumption is rapidly decreasing.

In order to solve the problem of decreasing rice consumption as described above, attempts are being made to increase consumption by the government purchasing rice as government rice or by manufacturing alcohol such as makgeolli from rice, but the consumption is insufficient compared to the production of rice. .

On the other hand, wheat bread is generally kneaded and then aged for a certain period of time before being baked or steamed 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 is caused because a wheat protein called gluten has the property of retaining air within the dough tissue, and this property gives wheat bread a soft texture and a unique aesthetic.

However, bread made from wheat may cause discomfort during digestion, such as poor digestion or bloating after consumption, or may cause allergies in some people.

Korean Patent Registration No. 10-1961100 (2019.03.18) Korean Patent Registration No. 10-2015557 (2019.08.22)

The purpose of the present invention is to provide a method for manufacturing rice grain-shaped Icheon rice bread that is rich in nutrients, has excellent palatability, and is molded to exhibit the color and shape of white rice, showing excellent marketability.

Another object of the present invention is to provide a method of manufacturing rice grain-shaped Icheon rice bread that exhibits excellent preservation properties by mixing rice sediment with sediment to suppress aging due to drying.

The purpose of the present invention is to knead the dough by mixing water, rice flour, sugar, salt, yeast, bread improver, and fresh cream, a butter mixing step of mixing butter into the dough prepared through the kneading step, and the butter mixing step. A first fermentation step of fermenting the dough mixed with butter, a sediment intervention step of inserting the sediment after dividing the dough fermented through the first fermentation step, and a process of fermenting the dough into which the sediment is added through the sediment intervention step. 2nd fermentation step, a molding step of molding the dough fermented through the second fermentation step into the shape of rice grains, a third fermentation step of fermenting the molded product manufactured through the molding step, and the molded product fermented through the third fermentation step. This is achieved by providing a method for manufacturing rice grain-shaped Icheon rice bread, characterized in that it consists of a heating step of heating.

According to a preferred feature of the present invention, the kneading step includes 100 parts by weight of water, 200 to 250 parts by weight of rice flour, 15 to 25 parts by weight of sugar, 3 to 5 parts by weight of salt, 5 to 10 parts by weight of yeast, and 3 to 3 parts by weight of a bread improving agent. It is made by mixing 5 parts by weight and 15 to 25 parts by weight of whipped cream.

According to a more preferred feature of the present invention, the butter mixing step is performed by mixing 5 to 10 parts by weight of butter with 100 parts by weight of water contained in the dough prepared through the kneading step.

According to a more preferred feature of the present invention, the first fermentation step is carried out at a temperature of 15 to 20° C. for 25 to 25 minutes.

According to an even more preferred feature of the present invention, the sediment insertion step is performed by interposing 35 to 45 parts by weight of sweet potato sediment to 100 parts by weight of the dough fermented through the first fermentation step.

According to an even more preferred feature of the present invention, the sweet potato sediment further contains 30 to 50 parts by weight of rice sediment compared to 100 parts by weight of the sweet potato sediment, and the rice sediment contains 100 parts by weight of rice powder, 45 to 55 parts by weight of sugar, and starch syrup. It is prepared by mixing 45 to 55 parts by weight and 150 to 250 parts by weight of purified water, heating at a temperature of 90 to 100°C for 10 to 20 minutes, and then cooling to room temperature while stirring.

According to an even more preferred feature of the present invention, the heating step is carried out in an oven at 140 to 160° C. for 10 to 20 minutes.

According to an even more preferred feature of the present invention, after the heating step, a topping step of applying the cream cheese mixture to the surface of the Icheon rice bread produced through the heating step is further performed.

According to an even more preferred feature of the present invention, the cream cheese mixture consists of 100 parts by weight of butter, 130 to 150 parts by weight of cream cheese, 45 to 55 parts by weight of condensed milk, 70 to 80 parts by weight of sugar, and 90 to 110 parts by weight of egg yolk. do.

The method of manufacturing rice grain-shaped Icheon rice bread according to the present invention has the excellent effect of providing Icheon rice bread that is rich in nutrients and not only has excellent preference, but is also molded to show the color and shape of white rice, showing excellent marketability. indicates.

In addition, by mixing rice sediment with sediment, aging due to drying is suppressed, and it has the excellent effect of providing rice grain-shaped Icheon rice bread with excellent preservation properties.

Figure 1 is a flowchart showing a method of manufacturing rice grain-shaped Icheon rice bread according to an embodiment of the present invention.
Figure 2 is a flowchart showing a method of manufacturing rice grain-shaped Icheon rice bread according to another embodiment of the present invention.
Figure 3 is a photograph showing the rice grain-shaped Icheon rice bread manufactured through Example 1 of the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method of manufacturing rice grain-shaped Icheon rice bread according to the present invention includes a kneading step (S101) of kneading water, rice flour, sugar, salt, yeast, bread improving agent, and fresh cream, and the dough prepared through the kneading step (S101). A butter mixing step (S103) of mixing butter, a first fermentation step (S105) of fermenting the dough mixed with butter through the butter mixing step (S103), and a dough fermented through the first fermentation step (S105). After dividing, the sediment interposition step (S107), the second fermentation step (S109) of fermenting the dough into which the sediment is inserted through the sediment interposition step (S107), the fermented product through the second fermentation step (S109) A molding step (S111) of molding the dough into the shape of a rice grain, a third fermentation step (S113) of fermenting the molded product manufactured through the molding step (S111), and a molded product fermented through the third fermentation step (S113). It consists of a heating step (S115).

The kneading step (S101) is a step of kneading water, rice flour, sugar, salt, yeast, bread improver, and fresh cream, mixing 100 parts by weight of water, 200 to 250 parts by weight of rice flour, and 15 to 25 parts by weight of sugar in a stirrer. parts, 3 to 5 parts by weight of salt, 5 to 10 parts by weight of yeast, 3 to 5 parts by weight of bread improving agent, and 15 to 25 parts by weight of fresh cream, and stirring until the mixture of the above ingredients is cleaned. Through the combination, a dough representing the color of white rice can be provided.

The rice powder is not only rich in nutrients, but also lowers the body's content of neutral fat, strengthens liver function, and improves cerebral blood flow, thereby improving cardiovascular disease.

The butter mixing step (S103) is a step of mixing butter with the dough prepared through the kneading step (S101), and is comprised of 5 to 10 parts by weight of butter relative to 100 parts by weight of water contained in the dough prepared through the kneading step (S101). It is made by mixing parts by weight.

The reason why butter is added after cleanup as described above in the baking process is because the water mixed in the kneading step and the butter, which is an oil component, do not mix well, so it is preferable to mix the butter after the cleanup is completed in the kneading step as described above. .

In addition, if fats and oils such as butter are mixed before cleanup is completed, the kneading time becomes longer and the efficiency of the kneading decreases, which may reduce the appearance quality of the bread and reduce the efficiency of the fermentation process.

The first fermentation step (S105) is a step of fermenting the dough mixed with butter through the butter mixing step (S103). After rounding the dough mixed with butter through the butter mixing step (S103), the dough is mixed with butter for 15 to 15 minutes. It consists of fermentation at a temperature of 20°C for 25 to 35 minutes.

Through the first fermentation step (S105) consisting of the above process, the dough swells and a dough with improved stickiness is provided.

The sediment insertion step (S107) is a step of interposing the sediment after dividing the dough fermented through the first fermentation step (S105). Sweet potatoes are added to 100 parts by weight of the dough fermented through the first fermentation step (S105). It is comprised of 35 to 45 parts by weight of sediment.

The sweet potato contains a large amount of beta-carotene and vitamins B1, B2, and C, which are precursors of provitamin A, which are effective in preventing aging, recovering from fatigue, improving vision, and preventing adult diseases. It is also rich in dietary fiber, helping to prevent constipation, obesity, and other diseases. It has the effect of improving fatty liver disease and colon cancer.

At this time, the sweet potato sediment is preferably prepared by mixing 20 to 30 parts by weight of sugar, 5 to 10 parts by weight of starch syrup, and 0.5 to 1 part by weight of agar with 100 parts by weight of sweet potatoes whose skins have been removed after steaming.

Sweet potato sediment mixed with agar as described above is rich in dietary fiber and has the effect of suppressing the rise in blood sugar levels and improving intestinal health. If the content of the sweet potato sediment is less than 35 parts by weight, the above effect is achieved. It is insignificant and the preference is low, and if the content of the sweet potato sediment exceeds 45 parts by weight, the sweetness of the rice bread increases excessively and the preference decreases, and the sweet potato sediment may come out of the dough and reduce the appearance quality of the rice bread.

In addition, the sweet potato bean may contain an additional 30 to 50 parts by weight of rice bean compared to 100 parts by weight of the sweet potato bean. When the rice bean is contained, the flavor of the rice is improved, which not only improves the marketability of the rice bread, but is also contained in the rice bean. It can prevent the aging of bread, which causes the bread to harden due to the accumulated moisture.

In general, bread undergoes the aging phenomenon of hardening as moisture dries after manufacturing, but the above rice bean paste has good water permeability of rice, satisfies the high viscosity of bean paste and has a good water content, so it has about 400% moisture content compared to rice. It can retain about % of water and plays a role in suppressing aging caused by drying of bread.

At this time, the rice bean paste is made by mixing 100 parts by weight of rice powder, 45 to 55 parts by weight of sugar, 45 to 55 parts by weight of starch syrup, and 150 to 250 parts by weight of purified water, and then heated at a temperature of 90 to 100 ° C. for 10 to 20 minutes. Afterwards, it is preferable to use one prepared by cooling to room temperature while stirring.

The second fermentation step (S109) is a step of fermenting the dough into which the sediment has been added through the sediment interposition step (S107). The dough into which the sediment has been added through the sediment interposition step (S107) is fermented at a temperature of 15 to 20 ° C. It consists of a fermentation process for 20 minutes.

The forming step (S111) is a step of molding the dough fermented through the second fermentation step (S109) into the shape of rice grains. The dough fermented through the second fermentation step (S109) is molded into the shape of rice grains. Afterwards, the molding process consists of cutting out parts such as rice germs in the molded product, applying rice powder to the incisions, and molding them into the shape of rice grains with the rice germs formed.

After going through the forming step (S111) consisting of the above process, rice bread can be provided with an exterior that is very absorbent with rice grains and has improved consumer preference and marketability.

The third fermentation step (S113) is a step of fermenting the molded product manufactured through the molding step (S111), and the molded product manufactured through the molding step (S111) is fermented at a temperature of 15 to 20° C. for 15 to 25 minutes. It consists of a fermentation process.

The heating step (S115) is a step of heating the molded product fermented through the third fermentation step (S113). The molded product fermented through the third fermentation step (S113) is heated in an oven at 140 to 160° C. for 10 to 20 minutes. It is desirable to proceed with the heating process for minutes.

In the heating step (S115), if the heating temperature is less than 140°C or the heating time is less than 10 minutes, the rice bread is not cooked properly, and if the heating temperature exceeds 160°C or the heating time is longer than 20 minutes, the molded product is carbonized. This is undesirable because it progresses and the burnt taste increases.

In addition, after the heating step (S115), a topping step (S117) of applying the cream cheese mixture to the surface of the Icheon rice bread manufactured through the heating step (S115) may be further performed. Through the heating step (S115) It is preferable to apply 5 to 10 parts by weight of the cream cheese mixture on the surface of 100 parts by weight of the prepared Icheon rice bread.

When the cream cheese mixture is applied through the topping step (S117), Icheon rice bread with improved flavor and preference can be provided. If the content of the cream cheese mixture is less than 5 parts by weight, the effect is minimal, and the cream If the content of the cheese mixture exceeds 10 parts by weight, the above effects are not significantly improved, and the greasy taste may increase excessively, thereby reducing preference.

At this time, the cream cheese mixture is preferably composed of 100 parts by weight of butter, 130 to 150 parts by weight of cream cheese, 45 to 55 parts by weight of condensed milk, 70 to 80 parts by weight of sugar, and 90 to 110 parts by weight of egg yolk.

Hereinafter, the method for manufacturing rice grain-shaped Icheon rice bread according to the present invention and the physical properties of Icheon rice bread manufactured through the manufacturing method will be described using examples.

<Preparation Example 1> Preparation of dough

100 parts by weight of water, 225 parts by weight of rice flour, 20 parts by weight of sugar, 4 parts by weight of salt, 8 parts by weight of yeast, 4 parts by weight of bread improving agent and 20 parts by weight of fresh cream are mixed, and when the mixture of the above ingredients is cleaned up, butter Dough was prepared by mixing 8 parts by weight.

<Preparation Example 2> Preparation of sweet potato sediment

Sweet potato sediment was prepared by mixing 25 parts by weight of sugar, 8 parts by weight of starch syrup, and 1 part by weight of agar with 100 parts by weight of peeled sweet potatoes after steaming.

<Production Example 3> Production of rice sediment

Rice sediment was prepared by mixing 100 parts by weight of rice powder, 50 parts by weight of sugar, 50 parts by weight of starch syrup, and 200 parts by weight of purified water, heated to a temperature of 95°C for 15 minutes, and then cooled to room temperature while stirring.

<Preparation Example 4> Preparation of cream cheese mixture

The cream cheese mixture was prepared by mixing 100 parts by weight of butter, 140 parts by weight of cream cheese, 50 parts by weight of condensed milk, 75 parts by weight of sugar, and 97 parts by weight of egg yolk.

<Example 1>

After the dough prepared through Preparation Example 1 was rounded and fermented at a temperature of 18°C for 30 minutes, 40 parts by weight of the sweet potato sediment prepared through Preparation Example 2 was placed inside 100 parts by weight of the fermented dough, The dough containing sweet potato sediment is fermented at a temperature of 18°C for 15 minutes, the fermented dough is molded into the shape of rice grains, and the molded product is fermented at a temperature of 18°C for 20 minutes and then baked in an oven at 150°C for 15 minutes. Rice grain-shaped Icheon rice bread was prepared by heating for several minutes.

<Example 2>

Proceed in the same manner as in Example 1, except that instead of the sweet potato sediment, a sediment mixture consisting of 100 parts by weight of the sweet potato sediment prepared through Preparation Example 2 and 40 parts by weight of the rice sediment prepared through Preparation Example 3 was used to make rice grain-shaped Icheon. Rice bread was manufactured.

<Example 3>

Rice grain-shaped Icheon rice bread was manufactured by applying 8 parts by weight of the cream cheese mixture prepared in Preparation Example 4 to the surface of 100 parts by weight of the rice grain-shaped Icheon rice bread prepared in Example 1.

<Comparative Example 1>

Proceeding in the same manner as in Example 1, rice grain-shaped Icheon rice bread was prepared using 10 parts by weight of sweet potato sediment.

<Comparative Example 2>

Proceeding in the same manner as in Example 1, rice grain-shaped Icheon rice bread was manufactured using 80 parts by weight of sweet potato sediment.

The taste, aroma, texture, appearance, preservability, and overall preference of the rice grain-shaped Icheon rice bread prepared through Examples 1 to 3 and Comparative Examples 1 to 2 were measured and are shown in Table 1 below.

{However, the taste, aroma, texture, appearance, and overall preference were expressed as average values after surveying 50 test subjects using a 5-point scale, and the preservability was measured by measuring the drying and aging time of the manufactured bread. used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, the rice grain-shaped Icheon rice bread manufactured through Examples 1 to 3 of the present invention not only has excellent taste, aroma, texture, appearance, preservability, and overall preference, but also exhibits excellent preservability.

In particular, it can be seen that the rice grain-shaped Icheon rice bread prepared through Example 2 shows better preservation properties because it contains rice bean paste.

The method for producing rice grain-shaped Icheon rice bread according to the present invention is rich in nutrients and not only has excellent preference, but also has the excellent effect of providing Icheon rice bread that is molded into a rice grain shape and exhibits excellent marketability.

Therefore, the method for manufacturing rice grain-shaped Icheon rice bread according to the present invention provides Icheon rice bread that is rich in nutrients, has excellent palatability, and is molded to show the color and shape of white rice, showing excellent marketability.

In addition, by mixing rice sediment with sediment, aging due to drying is suppressed and rice grain-shaped Icheon rice bread is provided, showing excellent preservation properties.

S101 ; Kneading stage
S103 ; Butter mixing step
S105 ; First fermentation step
S107 ; Sediment intervention stage
S109 ; Second fermentation stage
S111 ; Molding stage
S113 ; Third fermentation step
S115 ; Heating step
S117 ; Topping stage

Claims (9)

A kneading step of mixing water, rice flour, sugar, salt, yeast, bread improver, and fresh cream;
A butter mixing step of mixing butter with the dough prepared through the kneading step;
A first fermentation step of fermenting the dough mixed with butter through the butter mixing step;
A sediment interposition step of interposing sediment after dividing the dough fermented through the first fermentation step;
A second fermentation step of fermenting the dough into which the sediment is added through the sediment intervention step;
A molding step of molding the dough fermented through the second fermentation step into the shape of rice grains;
A third fermentation step of fermenting the molded product manufactured through the molding step; and
It consists of a heating step of heating the molded product fermented through the third fermentation step,
The kneading step includes 100 parts by weight of water, 200 to 250 parts by weight of rice flour, 15 to 25 parts by weight of sugar, 3 to 5 parts by weight of salt, 5 to 10 parts by weight of yeast, 3 to 5 parts by weight of baking improver, and 15 to 25 parts by weight of fresh cream. It is made by mixing parts by weight,
The first fermentation step is carried out at a temperature of 15 to 20 ° C. for 25 to 35 minutes,
The sediment insertion step is a method of manufacturing rice grain-shaped Icheon rice bread, characterized in that 35 to 45 parts by weight of sweet potato sediment is interposed with 100 parts by weight of the dough fermented through the first fermentation step.
delete In claim 1,
The butter mixing step is a rice grain-shaped Icheon rice bread manufacturing method, characterized in that it is achieved by mixing 5 to 10 parts by weight of butter with 100 parts by weight of water contained in the dough prepared through the kneading step.
delete delete In claim 1,
The sweet potato sediment further contains 30 to 50 parts by weight of rice sediment relative to 100 parts by weight of the sweet potato sediment,
The rice bean paste is made by mixing 100 parts by weight of rice powder, 45 to 55 parts by weight of sugar, 45 to 55 parts by weight of starch syrup, and 150 to 250 parts by weight of purified water, and then heated at a temperature of 90 to 100 ° C. for 10 to 20 minutes, A method of manufacturing rice grain-shaped Icheon rice bread, characterized in that it is manufactured by cooling to room temperature while stirring.
In claim 1,
A method of manufacturing rice grain-shaped Icheon rice bread, characterized in that the heating step is carried out in an oven at 140 to 160 ° C. for 10 to 20 minutes.
In claim 1,
After the heating step, a method of manufacturing rice grain-shaped Icheon rice bread, characterized in that a topping step of applying a cream cheese mixture to the surface of the Icheon rice bread manufactured through the heating step is further performed.
In claim 8,
The cream cheese mixture is a rice grain-shaped Icheon rice bread manufacturing method, characterized in that it consists of 100 parts by weight of butter, 130 to 150 parts by weight of cream cheese, 45 to 55 parts by weight of condensed milk, 70 to 80 parts by weight of sugar, and 90 to 110 parts by weight of egg yolk. .