KR101753853B1 - The baked rice cake-bread and the preparation methodthereof - Google Patents

Abstract

The present invention relates to a toasted bread and a method of producing the same, wherein the digestion absorbency is improved by mixing rice flour and wheat flour at a specific ratio and containing a fermentation broth and a lactic acid bacterium, and the speed at which the baked bread is hardened over time can be delayed .
The baked bread according to the present invention is a baked bread including a shell and a sediment, wherein 15 to 25% by weight of rice flour, 20 to 65% by weight of wheat flour, 5 to 20% by weight of a fermentation broth, 1 to 5 wt% of yeast, 0.1 to 1 wt% of beta glucan, 0.5 to 3 wt% of eggs, 5 to 15 wt% of butter, 0.5 to 3 wt% of milk, 1 to 5 wt% of water, 0.1 to 2% by weight and 0.1 to 2% by weight of salt; And a sediment injected into the outer shell, wherein the rice flour and wheat flour are mixed at a ratio of 1: 1.5 to 1: 2.5.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to baked rice cake breads and a preparation method thereof,

The present invention relates to a toasted bread and a method for producing the same, and more particularly to a toasted bread which can improve the digestion ability and storage stability, and a method for producing the same.

In general, rice cakes are good for eating on the spot, but they are difficult to distribute and store. In particular, the steamed rice cake, such as siru-ke, which is made by grinding cereal grains, is hardened over time and can not feel the original flavor unless you eat it right away.

In addition, there is no problem in storing and distributing bread, but there is a problem that the digestive disorder occurs due to the gluten component contained in the flour, and acidification of the blood and promotion of the discharge of calcium to go to the bones.

Such rice cakes and breads contain wheat flour and rice flour, which makes it difficult for people with skin diseases such as atopy or cancer-causing illness to come into contact with them, and the digestive disorders after ingestion due to the gluten ingredients contained in the flour have a problem.

Korean Patent Laid-Open Publication No. 10-2012-0042195 relates to a composition for preparing rice flour without added gluten and a method for producing the same, and has an excellent sensory effect as compared with wheat flour bread, and also can reduce the amount of diabetic substance and fat added such as sugar, In nutritional terms, it shows excellent effect as well as healthy dietary fermented rice bran. It does not contain wheat, so it does not cause wheat allergy. It is very beneficial as a gluten-free food for patients with western celiac disease or atopic patients. Which can be very usefully used in the food industry and the agricultural and processed food industry.

Korean Patent Laid-Open Publication No. 10-2014-0082232 relates to a method for producing rice cakes containing tagatose, a rice cakes having an extended storage period by suppressing aging and moisture loss of starch in rice cakes, Mixing and kneading 100 parts by weight of powder, 0.1 to 10 parts by weight of salt, 30 to 70 parts by weight of water and 0.1 to 30 parts by weight of tagatose.

Korean Patent No. 10-0988018 relates to a method of manufacturing rice cakes using an oven and a rice cakes produced therefrom, and various types of rice cakes can be easily prepared by baking rice flour mixed with rice and glutinous rice in an oven , A rice cake having a uniform viscosity and an increased storage period.

However, although the prior art discloses that the hardening phenomenon is delayed or the healthy rice bran is produced, the range of the content of flour and rice flour is changed, and the digestibility is improved and the hardening phenomenon is solved by adding the fermentation broth and lactic acid bacteria Not only the preservability is improved but also there is no technique that can feel both the koki of the rice cake and the softness of the bread.

Korean Patent Publication No. 10-2012-0042195 Korean Patent Publication No. 10-2014-0082232 Korean Patent No. 10-0988018

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for improving the digestion and absorption power by mixing a rice flour and a flour at a specific ratio, including a fermentation broth and a lactic acid bacterium, And to provide a baked bread and a manufacturing method thereof that can improve the preservability by slowing down the speed.

According to another aspect of the present invention, there is provided a baked bread including a shell and a residue, wherein the baked bread comprises 15 to 25% by weight of rice flour, 20 to 65% by weight of wheat flour, 5 to 15% by weight of milk, 0.5 to 3% by weight of milk, 5 to 20% by weight of lactic acid bacteria, 0.5 to 3% by weight of lactic acid bacteria, 1 to 5% by weight of yeast, 0.1 to 1% A shell consisting of 1 to 5% by weight of water, 0.1 to 2% by weight of red pepper oil and 0.1 to 2% by weight of salt; And a sediment injected into the outer shell, wherein the rice flour and wheat flour are mixed at a ratio of 1: 1.5 to 1: 2.5.

In order to accomplish the above object, the present invention provides a method for preparing baked bread comprising the steps of: (a) mixing 15 to 25% by weight of rice flour, 20 to 65% by weight of wheat flour, 5 to 20% by weight of fermentation broth, 1 to 5 wt% of yeast, 0.1 to 1 wt% of beta glucan, 0.5 to 3 wt% of eggs, 5 to 15 wt% of butter, 0.5 to 3 wt% of milk, 1 to 5 wt% of water, 0.1 to 2 wt% And 0.1 to 2% by weight of salt are mixed and kneaded for 5 to 20 minutes; (b) a first aging step in which the dough is divided into 40 to 60 g portions and rounded and then aged at 35 to 40 DEG C for 30 to 50 minutes; (c) a sediment injection step of entraining and wrapping sediment on the first aged dough; (d) a second aging step of aging at 35 to 40 DEG C for 30 to 50 minutes after the sediment injection; (e) baking in an oven at 150 to 200 DEG C for 10 to 20 minutes after the secondary aging; and (f) packaging the baked baked bread. In the step (a), the rice flour and the flour are mixed at a ratio of 1: 1.5 to 1: 2.5.

As described above, the baked bread and the manufacturing method thereof according to the present invention not only reduce the incidence of digestive disorders due to the gluten component of wheat flour by mixing flour and rice flour at a specific ratio and adding a fermentation broth, People with symptoms such as the effect can eat.

In addition, the baked bread according to the present invention is soft like bread, and can feel a chewy texture of rice cakes, and the aging of the bread is prevented over time, thereby slowing down the speed at which the texture of the bread is hardened.

1 and 2 show a baked bread according to the present invention.

The baked bread according to the present invention and its preparation method will be described in detail as follows.

First, the baked bread according to an embodiment of the present invention may include a shell and a deposit which is injected into the shell.

The outer cover is composed of 15 to 25 wt% of rice flour, 20 to 65 wt% of flour, 5 to 20 wt% of fermentation broth, 0.5 to 3 wt% of lactic acid bacteria, 1 to 5 wt% of yeast, 0.1 to 1 wt% of betaglucan, 5 to 15% by weight of butter, 0.5 to 3% by weight of milk, 1 to 5% by weight of water, 0.1 to 2% by weight of pepper oil and 0.1 to 2% by weight of salt.

Rice flour is added to improve the point that gluten contained in wheat flour acidifies the blood and promotes the release of calcium to go to the bones.

In the present invention, the rice flour may be contained in an amount of 15 to 25% by weight. When the content is less than the above range, the content of wheat flour is increased, so that a digestive disorder may occur. There is a problem in that the effect is not improved in proportion to the amount added or added.

At this time, rice flour can be used alone or in combination of two or more kinds of brown rice, rice, brown rice and germinated brown rice, but it is more preferable to use black rice in the present invention.

Generally, black rice is used because it is used in brown rice. Therefore, it is more nutritious than white rice, contains a lot of calcium and vitamins, and contains some substances that have antioxidant and carcinostatic effect on some thighs of black rice. In addition, black rice is rich in protein, fat, minerals, phosphorus, and iron, so it has a lot of amino acids. In particular, it contains much more lysine than white rice. In addition, black rice has an antioxidant antioxidant effect, which prevents acidification and prevents aging, and is excellent in preventing constipation and has a good effect on the skin.

Wheat flour is added for molding of the dough, and may be included in an amount of 20 to 65% by weight. When the flour is contained in the above range, it is difficult to make bread of the desired shape because it does not swell well. When it exceeds the above range, digestive disturbance may occur due to the gluten component contained in the flour.

The rice flour and wheat flour according to the present invention are preferably mixed at a ratio of 1: 1.5 to 1: 2.5, more preferably at a ratio of 1: 2. As described above, by mixing the rice flour and the flour at a specific ratio, it is possible to solve digestive disorder caused by the gluten component contained in the wheat flour, or to solve the problem of the hollowness, and the wheat flour content is reduced and the rice flour is included, There is an advantage of eating baked bread.

The fermentation broth is sweet, similar to sugar, and can convert sugars to glucose to control digestion and blood sugar. These fermented broths are rich in magnesium, selenium, and minerals, and contain a large amount of unsaturated fatty acids, which can lead to antioxidative and vasodilatory effects.

In the present invention, the fermentation broth may be contained in an amount of 5 to 20% by weight. If the fermentation broth is contained in an amount less than the above range, the effect of controlling digestion and blood glucose may be insignificant. have.

At this time, the fermentation broth can use sweet taste components such as sugar, tagatose, honey, fructose, glucose, lactose, lactose, trehalose, sorbitol, maltitol, lactitol, isomalt and xylitol, It is preferable to use a fermentation broth for promoting the fermentation.

Lactobacillus can promote digestion and promote intestinal motility. Such a lactic acid bacterium may be any one or more selected from bifidus lactic acid bacteria, lactobacillus, streptococcus, thermophilus, spore lactobacillus, and lactobacillus, but it is more preferable to use bifidobacteriaceae.

In the present invention, the lactic acid bacteria may be contained in an amount of 0.5 to 3% by weight. If the content of the lactic acid bacteria is less than the above range, the effect of promoting digestion may be insignificant. If the content exceeds the above range, have.

Yeast is one of the three major microorganisms, and is useful for fermented foods. It plays a role in inflating bread rather than consuming it alone. At this time, yeast may be a commonly used yeast or may be a dried yeast. However, it is more preferable to use dried yeast because the yeast used in making bread generally has high moisture and is liable to decay.

In the present invention, the yeast may be contained in an amount of 1 to 5% by weight. If the amount is less than the above range, the baked bread may be less swollen. If the bread is exceeded, the baked bread may not be digested well, Distances can cause symptoms.

Beta Glucan increases immunity, reduces blood sugar and blood cholesterol, improves lipid metabolism, inhibits the accumulation of body fat, and suppresses or improves the gluten content of wheat flour.

In the present invention, beta-glucan may be contained in an amount of 0.1 to 1% by weight. When the amount of beta-glucan is less than the above range, the effect of reducing blood glucose and blood cholesterol may be insignificant. There is a problem that it is not improved.

The eggs soften the dough, and may be included at 0.5 to 3% by weight. If the eggs are contained in the above range, nutrition and light taste are insufficient. If the eggs are out of the above range, the eggs may become tasteless or the baked bread may become thick.

The butter prevents the bread from hardening and can be included in the amount of 5 to 15% by weight. If the butter is included in the range below the above range, the bread may become hard, and if it exceeds the above range, the batter spreads to make the bread of the desired shape difficult.

Milk softens and makes the dough smooth, and can be included in 0.5 to 3% by weight. When the milk is contained in an amount less than the above range, it is difficult to produce soft bread. If the milk is in the above range, it is difficult to produce soft bread.

Water is used for dough and may be included in an amount of 1 to 5% by weight. If the water content is less than the above range, the baking speed of the baked bread may be accelerated. If the water content is in excess of the above range, the baked bread may be loosened during the manufacture of the baked bread.

The pepper oil improves the taste of the baked bread, and can be contained in an amount of 0.1 to 2% by weight. When the pepper oil is contained in the above range, the flavor of the toasted bread may be deteriorated, and if it exceeds the above range, the inherent taste of the toasted bread may be deteriorated.

Salt makes the color of baked bread clear, prevents the propagation and decay of microorganisms, and can use sun salt, remedy, refined salt, and processed salt.

In the present invention, the salt may be included in an amount of 0.1 to 2% by weight. If the amount is below the above range, the taste and color of the baked bread may be deteriorated. If the salt content exceeds the above range, ≪ / RTI >

In the baked bread of the present invention, in addition to the above-mentioned ingredients, an emulsifier, a food stabilizer, a moisture preservative, and the like may be further included.

The emulsifier that can be used in the present invention is not particularly limited, and any emulsifier that is commonly used in the manufacture of foods such as rice cakes and breads can be used. Non-limiting examples of such emulsifiers include glycerol esters, propylene glycol esters, sucrose esters, sorbitan esters, monoglycerides, diglycerides, diglyceride, triglyceride, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester ), Polyoxyethylene sorbitan fatty acid ester, lecithin, and the like. These may be used alone or in combination of two or more.

The food stabilizer is not particularly limited, and any stabilizer commonly used in food manufacturing can be used. Non-limiting examples of such food stabilizers include alginate, sodium alginate, propylene glycol alginate ester, casein, sodium caseinate, chondroitin sulfate, sodium chondroitin sulfate chondroitin sulfate, cellulose, carboxy methyl cellulose, sodium carboxy methyl cellulose, sodium carboxy methyl starch, methyl cellulose, polyacrylic acid But are not limited to, sodium polyacrylate, pectin, agar, gelatin, carrageenan, guar gum, tamarind gum, locust bean gum, Arabic gum, xanthan gum, pullulan gum, gellan gum, welan gum, diutan gum, Such as rhamsan gum, curdlan gum, furcellaran gum, tara gum, dextran, modified starch, starch phosphate ester sodium, chitosan, etc. . These may be used alone or in combination of two or more.

The water-retaining agent is not particularly limited, and any water-retaining agent conventionally used in food manufacturing can be used. Dextrin may be used as an example of the water retention agent.

In addition, the shell according to the present invention may further include topping in order to improve a monotonous flavor and texture. At this time, the topping may be formed on the upper surface of the shell as shown in FIGS. 1 and 2. However, the topping may be added together when the shell is kneaded.

Toppings can be at least one of nuts, coconut slices, almond slices, almond pastes, black sesame seeds, sesame pastes, black sesame paste, black sesame powder, peanut crumbs, peanut powder, peanut butter and soba flour. Nuts include walnuts, pumpkin seeds, sunflower seeds Etc. may be used.

The sediments according to the present invention are injected into the inside of the outer skin and can be used as beads, sweet potato sediments, squash sediments, pea sediments, citron sediments, white sediments, strawberry sediments and puffs. More specifically, Flow, spreads, and agglomerates may be used.

For example, whipped cream, grape cream, lemon cream, cherry cream, orange cream, apple cream, pineapple cream, plum cream, banana cream, pine cream, coconut cream, almond cream, macadamia cream, night cream It is possible to use such as hazelnut cream, sesame cream, coffee cream, green tea cream, chocolate cream, kimchi cream, bean cream, pumpkin cream, ginseng cream, mugwort cream, manure cream, yogurt cream, milk cream, The raw material blending ratio of the cream can be variously modified.

The powders can be used alone or in admixture of powders or crystals such as sugars, dairy products, acidifiers, sodium hydrogencarbonate, sodium chloride, etc., cereals, pulses, paper and various plant powders.

In addition, the spread type can be water soluble spreads such as jam, marshmallows, fondant, fudge, and other syrups, fat spreads such as chocolate, praline and the like.

Finally, the lumps can be dried cereals, pulses, paper, fruits, vegetables, nuts, preserved plants or jellies, biscuits, snacks, chocolates and the like.

Hereinafter, a method of manufacturing a baked bread according to an embodiment of the present invention will be described.

The method of manufacturing a baked bread according to the present invention comprises the steps of (a) kneading, (b) primary aging, (c) sedimentation, (d) secondary aging, (e) baking, and . ≪ / RTI >

(a) 15 to 25% by weight of dough rice flour, 20 to 65% by weight of wheat flour, 5 to 20% by weight of fermentation broth, 0.5 to 3% by weight of lactic acid bacteria, 1 to 5% by weight of yeast, 0.1 to 1% by weight of betaglucan, 1 to 5% by weight of water, 0.1 to 2% by weight of pepper oil and 0.1 to 2% by weight of salt are mixed and kneaded, and the rice flour and wheat flour are kneaded It is preferable to mix them at a ratio of 1: 1.5 to 1: 2.5, more preferably at a ratio of 1: 2.

At this time, it is preferable to use the egg, butter, and milk by heating with a hot water, so as to completely prevent the milk and egg from solidifying rapidly and completely to dissolve the butter without burning.

The kneading time is preferably 5 to 20 minutes, more preferably 10 to 15 minutes.

(b) The first aging step may be performed by dividing the dough into 40 to 60 g portions, followed by rounding at 35 to 40 DEG C for 30 to 50 minutes.

At this time, the dough is divided into small pieces of 40 to 60 g in size and is rounded, so that the dough is easy to handle and uniformly matured.

The first stage of ripening is to improve the flavor of baked bread by making the shape of baked bread easily, improving flexibility and elasticity, giving stability of yeast and resting time. At this time, the first aging step can be carried out in the fermentation chamber to maintain a constant temperature and proceed quickly.

In addition, the humidity in the first aging step is not limited because the activity of the yeast varies depending on the season and the environment, but it is generally preferable that the surface of the dough is not dry and not too moist, so that it is preferably 60 to 80%. If the humidity is lower than the above range, the surface of the dough may be dry and less swollen. If the humidity is higher than the above range, the moisture on the surface of the dough may evaporate and the surface of the dough may be cracked.

The primary aging step is preferably carried out for 30 to 50 minutes while the shape of the first aging step is maintained while maintaining its shape when poked.

(c) The sedimentation stage can be evenly wrapped with dough on a first aged dough. The dough and sediment are preferably contained in a ratio of 1: 0.5 to 1: 1.5, more preferably 1: 1. At this time, when the amount of dough is increased, the taste of the sediment can be reduced, and when the amount of sediment is increased, there is a problem that it is difficult to cover the sediment with the dough.

At this time, it is possible to use at least one of beverages such as bean jam, sweet potato bamboo, pumpkin bamboo, pea bamboo, citron bamboo, white bamboo, strawberry bamboo and pancake, and more specifically, at least one of cream, powder, It can be added in various ways depending on the symbol.

(d) The second aging step may be performed at 35 to 40 DEG C for 30 to 50 minutes after the sedimentation.

When the temperature of the second aging step is less than the above range, the aging time is long. If the temperature is higher than the above range, the temperature difference between the center part and the outside part of the dough becomes large,

In the second aging step, the dough is doubled and water droplets are slightly blended, preferably 30 to 50 minutes.

The secondary aging step may proceed in the fermentation chamber in the same manner as in the primary aging step, and the humidity is preferably 60 to 80% as in the first aging step.

(e) The baking step can be baked in an oven at 150 to 200 ° C for 10 to 20 minutes after secondary aging.

The baking step can be baked with the most delicious texture at the above temperature and time.

In addition, the baking step can be performed after preheating or without preheating, but it has a characteristic that when baked after baking, the baked taste can be felt more and the crispy taste can be felt more easily when baked without preheating .

In general, rice cakes are easily decayed by a wet method of steam-firing cereal flour such as rice flour or glutinous rice flour, while the baked bread according to the present invention is baked in an oven, There is no hardening phenomenon over time. Even after a long time, if you use a microwave oven to warm it up, you can feel the flavor that you just got.

(f) Packing step is to pack baked baked bread. It is preferable to package after baking at room temperature for 10 to 40 minutes.

The method for manufacturing a baked bread according to the present invention may further include a topping addition step.

The topping addition step can be performed before the second aging step, more specifically, by mixing egg, milk, and salt on the top surface of the slurry containing the sediment, and then topping the topping by stamping or raising the topping . The topping may include at least one of nuts, coconut slices, almond slices, almond pastes, black sesame seeds, sesame paste, black sesame paste, black sesame powder, peanut crumbs, peanut butter, peanut butter and soba flour.

At this time, the topping addition step may be performed not only before the second aging step but also (a) by kneading together the topping by adding the topping. Therefore, the texture of the baked bread can be further improved.

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples. The following examples can be appropriately modified and changed by those skilled in the art within the scope of the present invention.

Manufacture of baked bread

The baked bread according to the present invention was prepared by mixing rice flour, wheat flour, fermented broth, salt, milk, lactic acid bacteria, beta glucan, butter, yeast, egg, water and pepper oil for 12 minutes as shown in Table 1.

The finished dough was divided into 50g portions and rounded, followed by primary aging for 40 minutes in a fermentation chamber at 37 ° C.

Next, the dough was put in a 1: 1 ratio on the first aged dough, wrapped with egg water on the dough, topped with an almond slice, and secondarily aged at 38 ° C for 40 minutes. The second aged dough was baked in an oven at 180 ° C for 15 minutes, and then the baked bread was wrapped in a wrapping paper.

weight% Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Rice flour 20 18 40 - 23 45 flour 40 36 20 70 46 15 Fermented broth 12 12 12 6 - 28 Salt One 2 One One 1.5 2.5 milk 2 3 2 One 2 0.3 Lactobacillus 1.5 2 1.5 One - 0.3 Beta Glucan 0.5 One 0.5 0.5 One 1.5 butter 13 14 13 12 14 0.1 leaven 3.5 4 3.5 3 4 0.5 egg 2 2 2 2 3 3.5 water 3 4 3 3 4 0.8 Chili oil 1.5 2 1.5 0.5 1.5 2.5

Table 2 shows the degree of hardness of the baked bread according to Examples 1 and 2 and Comparative Examples 1 to 4.

 (1) Measurement of hardness of baked bread

After the baked breads prepared according to Examples 1, 2 and Comparative Examples 1 to 4 were prepared, the sensory evaluations were performed on the texture of the baked bread by the 5-point scale method for 50 persons of both sexes. At this time, the values shown in Table 2 indicate 5.0 excellent, 4.0 good, 3.0 good, 2.0 poor, 1.0 fairly bad.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 0 hours 5.0 5.0 5.0 5.0 5.0 5.0 10 hours 5.0 5.0 5.0 5.0 5.0 5.0 20 hours 5.0 5.0 5.0 4.6 5.0 4.5 30 hours 5.0 5.0 4.8 4.5 5.0 4.1 40 hours 5.0 5.0 4.5 4.1 5.0 3.7 50 hours 5.0 5.0 3.5 3.7 5.0 3.2 60 hours 5.0 5.0 3.2 3.3 5.0 2.4 70 hours 5.0 5.0 2.4 3.1 4.5 2.1 80 hours 4.8 4.6 2.2 2.5 3.8 1.8

Referring to Table 2, in Examples 1 and 2 prepared according to the present invention, not only aging of rice cakes was observed even after 70 hours passed, but also the evaluation of degree of aging was as good as 4.7.

However, in Comparative Example 1 in which the ratios of the rice flour and flour were inversely mixed, Comparative Example 2 in which the rice flour was not mixed, and Comparative Example 4 in which the content of the rice flour was not included, the aging phenomenon of the rice cake gradually began after 20 hours And the degree of senescence is also as bad as 2.2.

On the other hand, in Comparative Example 3 in which the fermentation broth and lactic acid bacteria were not added, aging of the rice cake appeared after 70 hours and the evaluation of the degree of aging was good at 3.8, which is worse than those of Examples 1 and 2.

 (2) Sensory evaluation of baked bread

The baked bread prepared as in Example 1, Example 2, and Comparative Examples 1 to 3 was subjected to sensory evaluation.

The sensory evaluation was evaluated on the taste, digestion, and texture of the 50 adult male and female subjects. At this time, the values shown in Table 3 indicate 5.0 excellent, 4.0 good, 3.0 good, 2.0 poor, 1.0 fairly bad.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 flavor 5 5 4 4 2 2 Digestion 5 5 2 One 2 One Texture 5 5 3 3 3 2

Referring to Table 3, it can be seen that Examples 1 and 2 prepared according to the present invention have good taste, good digestion, and good texture.

However, in Comparative Example 1 in which the ratios of the rice flour and the flour were mixed inversely and Comparative Example 2 in which the rice flour was not mixed, the taste and texture were good, but the digestion was not good. In addition, Comparative Example 3 in which the fermented broth and lactic acid bacteria were not added had poor taste and good digestion, but the texture was good. Finally, in the case of Comparative Example 4, which exceeded the content range of the present invention, it was found that both taste, digestion and texture were all bad.

100: Baked bread

Claims (9)

In a baked bread comprising a shell and a sediment,
The present invention relates to a method for producing a fermented soybean milk, which comprises mixing 15 to 25% by weight of rice flour, 20 to 65% by weight of wheat flour, 5 to 20% by weight of a fermentation broth, 0.5 to 3% by weight of a lactic acid bacterium, 1 to 5% A shell comprising 0.5 to 3% by weight of egg, 5 to 15% by weight of butter, 0.5 to 3% by weight of milk, 1 to 5% by weight of water, 0.1 to 2% by weight of pepper oil and 0.1 to 2% by weight of salt. And
And a sediment injected into the inside of the envelope,
The rice flour and wheat flour are mixed in a ratio of 1: 1.5 to 1: 2.5,
The sediment includes at least one of beads, sweet potato sediment, pumpkin sediment, pea sediment, citron sediment, white sediment, strawberry sediment, cream, cream, powder, sprays and lumps,
The above creams include fruit cream such as strawberry cream, grape cream, lemon cream, cherry cream, orange cream, apple cream, pineapple cream, plum cream and banana cream, pine cream, coconut cream, almond cream, macadamia cream, It is selected from cream, sesame cream, coffee cream, green tea cream, chocolate cream, kimchi cream, bean cream, pumpkin cream, ginseng cream, mugwort cream, manure cream, yogurt cream, milk cream and butter cream,
The powders are selected from sugars, dairy products, acidulants, sodium hydrogencarbonate, powders or crystals of the salt, and powders of cereals, pulses and dyes,
Wherein the spread is a water soluble spread selected from the group consisting of jams, marshmallows, fondants, fudges, and syrups; And fat spreads selected from the group consisting of chocolate, praline,
Wherein the agglomerates are selected from dried cereals, pulses, paper, fruit, vegetables, nuts, preserved plants, jellies, biscuits, snacks and chocolates. The method according to claim 1,
The baked bread
And topping is further formed on the upper surface of the outer shell. 3. The method of claim 2,
The topping
Characterized in that it is at least one of walnuts, pumpkin seeds, sunflower seeds, coconut slices, almond slices, almond paste, black sesame seeds, sesame paste, black sesame paste, black sesame powder, peanut crumbs, peanut butter, peanut butter and soba flour. delete (a) 15 to 25% by weight of rice flour, 20 to 65% by weight of wheat flour, 5 to 20% by weight of fermentation broth, 0.5 to 3% by weight of lactic acid bacteria, 1 to 5% by weight of yeast, 0.1 to 1% by weight of betaglucan, A kneading step for kneading for 5 to 20 minutes by mixing 5 to 15% by weight of milk, 0.5 to 3% by weight of milk, 1 to 5% by weight of water, 0.1 to 2% by weight of red pepper oil and 0.1 to 2% ;
(b) a first aging step in which the dough is divided into 40 to 60 g portions and rounded and then aged at 35 to 40 DEG C for 30 to 50 minutes;
(c) a sediment injection step of entraining and wrapping sediment on the first aged dough;
(d) a second aging step of aging at 35 to 40 DEG C for 30 to 50 minutes after the sediment injection;
(e) baking in an oven at 150 to 200 DEG C for 10 to 20 minutes after the secondary aging;
(f) packaging the baked baked bread,
In the step (a), the rice flour and wheat flour are mixed at a ratio of 1: 1.5 to 1: 2.5,
In the step (c), the sediment includes at least one of beads, sweet potato sediment, pumpkin sediment, pea sediment, yuzu sediment, white sediment, strawberry sediment, pancake, cream, powder, sprays and lumps,
The above creams include fruit cream such as strawberry cream, grape cream, lemon cream, cherry cream, orange cream, apple cream, pineapple cream, plum cream and banana cream, pine cream, coconut cream, almond cream, macadamia cream, It is selected from cream, sesame cream, coffee cream, green tea cream, chocolate cream, kimchi cream, bean cream, pumpkin cream, ginseng cream, mugwort cream, manure cream, yogurt cream, milk cream and butter cream,
The powders are selected from sugars, dairy products, acidulants, sodium hydrogencarbonate, powders or crystals of the salt, and powders of cereals, pulses and dyes,
Wherein the spread is a water soluble spread selected from the group consisting of jams, marshmallows, fondants, fudges, and syrups; And fat spreads selected from the group consisting of chocolate, praline,
Wherein the lumps are selected from dried cereals, pulses, paper, fruits, vegetables, nuts, preserved plants, jellies, biscuits, snacks and chocolates. delete 6. The method of claim 5,
In the step (c)
Wherein the dough and the sediment are contained in a ratio of 1: 0.5 to 1: 1.5. 6. The method of claim 5,
In the baked bread manufacturing method,
And a topping addition step is performed after the step (c). 9. The method of claim 8,
In the topping addition step, the topping is at least one of walnuts, pumpkin seeds, sunflower seeds, coconut slices, almond slices, almond pastes, black sesame seeds, sesame paste, black paste, black sesame seed powder, peanut powder, peanut powder, peanut butter and soccer powder Characterized in that the baked bread is produced.

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