KR20090018461A - Breads using berley powder and method of manufacturing thereof - Google Patents

Abstract

A method for preparing bread by using barley, and the bread prepared by the method are provided to prepare the bread having the taste equal to the bread prepared by using wheat, thereby promoting the consumption of barley. A method for preparing bread by using barley comprises the steps of adding glutaminase to a barley powder; and making bread by using it. Preferably the glutaminase is transglutaminase, and the amount of transglutaminase is 0.001-1.0 parts by weight based on 100 parts by weight of a barley powder. Preferably the barley powder has a particle size of 160-240 mesh.

Description

Bread using barley and its manufacturing method {Breads using berley powder and method of manufacturing

The present invention relates to breads using barley and a baking method thereof, and more particularly, to a bread produced using a dough containing glutaminase added to barley flour and a baking method thereof.

Bread refers to bread, cakes, bread, donuts, etc., which are prepared by adding flour or other food or food additives as main ingredients.

As the standard of living has recently been improved, consumers' preferences for food have been diversified and advanced, and the preference for processed foods with easy cooking and high taste for taste has increased.

Among them, the bread is being consumed as a substitute for rice as it is transformed into the westernization of the diet or the pursuit of convenient eating habits.

It is usually used as a main ingredient of bread, which is wheat, which is entirely dependent on imports. The increase in consumption of cakes and breads leads to a decrease in the consumption of alternative grains such as rice and barley. As domestic consumption of rice shrinks gradually, production of rice does not decline much, and the stock rate is increasing day by day.

To overcome this situation, studies on how to make bread from rice or barley continue, but rice or barley form the basis of the bread, and during fermentation of bread, it is possible to retain the gas produced. There is a problem that the lack of gluten, fragile skeletal structure due to baking and not enough gas generated by fermentation does not form a sufficient loaf volume, which is not suitable for baking.

In order to solve this problem, Korean Patent No. 0549437 adds various additives including active gluten, which is not contained in rice or barley, to prepare rice bread, in which case it is possible to save the unique taste and aroma of rice or barley. There is a problem that can harm your health if you add a lot of gluten.

On the other hand, as a way to replace the cake, another main demand of flour, using a large amount of surfactant or immersing a specific grain flour for a certain time, but it is difficult to obtain the same volume and softness as the flour cake Still only cakes with poor taste could be obtained.

Japanese Laid-Open Patent Publication No. 2002-153215 discloses a method of dehydrating and milling rice after immersing rice in an aqueous organic acid solution (which may contain pectinase). The above-described invention requires a fine grinding technique by a special milling process for producing rice flour and is processed using enzymes or organic acids such as pectinase, which leads to a complicated process and an increase in manufacturing cost.

Accordingly, there is a continuing need for a method for producing bread using grains without using special additives such as emulsifiers or stabilizers or additional processes. In particular, there is a continuing need for a method for producing bread using nutritionally superior barley.

An object of the present invention is to provide a barley flour bread that can provide the same aesthetics as flour.

Another object of the present invention is to provide a method for producing barley flour bread that provides the same aesthetic as wheat flour.

Still another object of the present invention is to provide a cake using barley.

Still another object of the present invention is to provide a method for preparing a cake using barley.

Another object of the present invention is to provide a dough using barley flour that can provide the same aesthetics as flour.

Still another object of the present invention is to provide a method for preparing cakes using barley flour in the same process as bread using flour without adding special additives.

In order to achieve the above neck, the baking method using barley flour according to the present invention is characterized by adding glutaminase to the dough prepared using barley flour.

Although not limited in theory, in the present invention, glutaminase acts on gluten of barley flour to promote crosslinking of gluten, so that the bread equivalent to flour is made of barley flour having a low gluten content, which is not suitable for baking. It can be provided.

In the present invention, it is preferable to use a transglutaminase which is known to be excellent in gluten crosslinking, and the glutaminase of the glutamine residue of the γ-carboxyamide group in the glutamine residue in the peptide chain of wheat gluten. When an ε-amino group of a lysine residue in a protein acts as an acyl receptor as an enzyme catalyzing an acyl transfer reaction, ε- (γ-Glu) Lys bonds are formed in the molecule and in the molecule.

In the practice of the present invention, the transglutaminase may be of various origins, for example, those derived from mammals, such as transglutaminases 1, 2, 3, 4, and the like. In a preferred embodiment of the present invention, the transglutaminase is Streptoverticillium Extracted with water from a culture of mobaraense and then treated with cold ethyl alcohol, it may contain diluents, stabilizers and the like for potency adjustment and quality preservation. The transglutaminase is also commercially available. In a preferred embodiment of the invention, the transglutaminase is manufactured by Ajinomoto Co. Inc., Japan, induced by Streptoverticillium sp, it is preferable to use a product having an optimum pH of 5-8, an optimum temperature of 40 ℃. .

In a preferred embodiment of the present invention, the transglutaminase is used in an amount of 0.001-1.0 parts by weight with respect to 100 parts by weight of barley flour so as to implement the texture and baking characteristics corresponding to flour using barley flour Preferably, more preferably, it may be used in an amount of 0.004 to 0.5 parts by weight, and most preferably, in an amount of 0.01 to 0.1 parts by weight. When excessive amount of transglutaminase is used, the dough may be transformed into a gum-like form due to excessive texture, and when the amount of transglutaminase is used, the texture of bread may be lowered. Will be.

In the present invention, the barley flour may be used alone or prepared by using various cereals such as rice, crude, sorghum, yulmu, corn, buckwheat, soybean, etc. for supplementation of nutrition.

In the practice of the present invention, the grains mixed with barley flour is preferably used in the range of 50% by weight, preferably 30% by weight, more preferably 10% by weight when mixed with barley.

In the present invention, the barley flour used to prepare the barley flour dough may be prepared by grinding the barley, preferably 160 to 240 so as to implement the texture and swelling when making bread from flour dough It is preferable to use barley flour having a particle size of the mesh, and more preferably, it is used by differentiating in the range of 170 to 230 mesh, most preferably 180 to 220 mesh. When the size of the barley flour is large, it becomes relatively coarse than the soft flour, and when the barley flour is too small, it is too cold to exhibit a rice-like aesthetic.

In one embodiment of the present invention, the dough for the cake using the barley flour is characterized in that the dough is prepared by kneading a mixture containing egg, sugar, salt, milk and transglutaminase.

 In a preferred embodiment of the invention, based on 100 parts by weight of the barley powder, the egg content is 200 to 300 parts by weight, the sugar content is 100 to 150 parts by weight, the salt content is 0.6 to 1.0 Parts by weight, the milk content is 30 to 40 parts by weight, the transglutaminase enzyme is 0.001 to 1.0 parts by weight, and whisk in a mixture of eggs, sugar, enzymes and salt, whipping, 160 Barley powder pulverized into a powder having a particle size of 240 to 240 mesh is prepared by mixing milk, and can be kneaded by further mixing the functional natural materials in the manufacture of the dough. Transglutaminase may be mixed with barley flour or added separately. The prepared dough is preferably subjected to a aging step if necessary.

In another embodiment of the present invention, the dough for making bread using barley flour is a mixture containing transglutaminase with raw materials such as eggs, sugar, salt, milk, and barley powder pulverized into 160-240 mesh It is characterized by being prepared by kneading.

 In a preferred embodiment of the invention, based on 100 parts by weight of the barley powder pulverized into 160 to 240 mesh, the content of the egg is 200 to 300 parts by weight, the content of the sugar is 100 to 150 parts by weight, The salt content is 0.6 to 1.0 parts by weight, the milk content is 30 to 40 parts by weight, the transglutaminase enzyme is 0.001 to 1.0 parts by weight, and pulverized into a powder having a particle size of 160 to 240 mesh. The barley is prepared by mixing eggs, sugars, enzymes, milk and salt, and by adding yeast to the dough. In the manufacture of bread dough, it is possible to knead by further mixing the functional natural materials in the manufacture of the dough, if necessary. The dough may be subjected to a aging step if necessary.

In the present invention, the functional natural material is pulverized into a fine powder form, preferably 100-500 mesh, more preferably 200-300 mesh fine powder, such as mushrooms, green tea, various herbs for taste and health preferences It is preferably included in the dough in the range of 1 to 100 parts by weight based on 100 parts by weight of the barley powder.

The present invention provides a bread, in one aspect, using a barley dough comprising a transglutaminase.

In the present invention, the baking barley dough includes a variety of bread dough, such as bread, bakery bread, walnut cake, crucian bread, hop bread, hotteok, pizza bread, hamburger.

In the present invention, barley flour used in the barley dough for baking means barley flour alone or grain flour mainly containing barley flour. The barley-based grain flour is mixed with a variety of grains such as wheat, barley, crude, sorghum, barley, corn, buckwheat, soybeans for supplementation of nutrition, barley flour is 50% by weight or more of the whole grain flour , Preferably at least 60% by weight, more preferably at least 70% by weight, even more preferably at least 80% by weight, most preferably at least 90% by weight.

In the present invention, the barley flour may be prepared by mixing transglutaminase with various raw materials such as eggs, sugars, salt, milk water, and the like in the crushed barley flour, and may be prepared as a dough, depending on the purpose of use. The amount of raw material can be adjusted appropriately.

In the present invention, the transglutaminase mixed in the dough using barley flour may be used in the form of a high purity purified as a food additive or mixed with a stabilizer, 0.001-1.0 with respect to 100 parts by weight of barley flour It is preferably used in the content of parts by weight, more preferably in the amount of 0.004-0.5 parts by weight, most preferably in the amount of 0.01-0.1 parts by weight, and appropriately adjusted according to the characteristics of the bread to be produced Can be.

In the present invention, the barley dough may be used in addition to a variety of health preference ingredients, for example, green tea, green tea, persimmon leaf tea such as persimmon leaves, mulberry, plums, such as bamboo shoots, persimmons, apples , Fruit such as pears or various processed foods using the same, ginseng, antler, mushrooms and the like can be prepared, including, preferably in the range of 1 to 100 parts by weight based on 100 parts by weight of barley flour Can be used.

 In one aspect, the present invention provides a barley dough comprising a transglutaminase. Here, barley dough is prepared by whipping barley dough for cake manufacturing, so that yeast is not added, and yeast is added to various breads such as bread, bakery bread, walnut cakes, crucian bread, hop bread, hotteok, pizza bread and hamburger. It is preferable to make it. The degree of aging may be appropriately adjusted according to the use of the bread, there is no particular limitation as long as it can produce a bread suitable for the use.

Hereinafter, the step of producing a bread using the grain powder of the present invention will be described in detail.

1 is a process chart showing a method of manufacturing a cake using grain powder according to an embodiment of the present invention.

As shown in Figure 1, the manufacturing method of the bread for a cake according to the present embodiment consists of a grain grinding step, a first mixing step, a water bath step, a whipping step, a second mixing step, and baking step.

1. Grain grinding stage

First, prepare grains.

The grains are washed with clean water and then placed on a sieve for about 1 hour to remove water, and then pulverized into a flour mill to prepare grain powder using a sieve of 160 to 240 mesh.

In this case, when the particle size is less than 160 mesh, the grain becomes coarse and the hardness of the bread becomes high, and when the particle size exceeds 240 mesh, the grain is too fine and the taste is rather deteriorated. Therefore, the grain size of the grain powder is particularly preferably 200 mesh.

If it is a grain powder having a particle size of the above, the grinding method is not particularly limited. Therefore, the mill can use a stamp mill, a roll mill, an air mill, a hammer mill, a pin mill, or the like.

In the present invention, barley flour powder is used as the main material, and one or more grains selected from the group consisting of barley, wheat, crude, sorghum, barley, corn, buckwheat, and soybean may be used.

2. First Mixing Step

200 to 300 parts by weight of eggs, 100 to 150 parts by weight of sugar, 0.6 to 1.0 parts by weight of salt is mixed.

Eggs can use either white or yolk, but use both yolk and white.

As the sugar, glucose, fructose, lactose, sugar, syrup can be used. In this case, sugar may be used, but it is preferable to mix starch syrup in an appropriate ratio for moisturizing bread. Therefore, sugar is used by mixing the ratio of sugar to syrup 2.5 to 3 to 1.

Salt may be a purified salt or sun salt having 99% or more of sodium chloride.

The milk may use milk powder, skim milk powder, live milk, and the like.

3. Bath Stage

Eggs, sugar, starch syrup and salt mixed in the first mixing step are bathed at a temperature of 30 ° C. for 15 minutes.

This bath makes the egg bubble stably occur in the whipping step.

4. Whipping Step

In the hot water step, the hot water mixture is placed in a whisk and whipped in the order of low speed, high speed and medium speed.

The process of making cakes, unlike the process of making bread, does not depend on the expansion of volume in the role of yeast and gluten but is closely related to the speed and time of whipping during the air collection of eggs during the whipping stage.

Low speed whipping is carried out for 1 to 5 minutes at 400 to 600 rpm for smooth mixing of the primary mixture and proper foaming.

The high speed whipping is carried out for 5 to 15 minutes at 1100 to 1500 rpm so as to inflate the foam generated at the low speed whipping with moderate air to increase the foaming force.

Medium speed whipping is carried out for 4 to 14 minutes at 860 to 1060 rpm to maintain uniform size of generated bubbles.

Therefore, in the method of making bread using the grain powder of the present invention, whipping is performed at low speed whipping at 400 to 600 rpm for 1 minute to 5 minutes, high speed whipping at 1100 to 1500 rpm for 5 to 15 minutes, and at 4 to 14 minutes at 860 to 1060 rpm. While whipping medium speed.

5. Second Mixing Step

In the whipped mixture, 100 parts by weight of the grain powder of 160 to 240 mesh and 30 to 40 parts by weight of milk are further mixed.

And in addition to the mixture may be further mixed functional natural materials. Both powder or liquid forms are possible.

The functional natural material is preferably at least one selected from green tea, bokbunja, audi, plum, strawberries, blueberries and the like. By adding these functional natural materials, it combines the fine colors and aromas unique to natural materials to enhance the flavor and replenish nutrients lacking in grains, making it possible to produce more beneficial bread for the human body.

6. Baking step

The mixture is panned in a circular pan in an amount of 70% and then baked in an oven at a temperature of 170-180 ° C. for 25 minutes.

The method for producing fermented bread according to the present embodiment includes a grain grinding step, a mixing step, a fermentation step, and a baking step.

1. Grain grinding stage

First, prepare grains.

The grains are washed with clean water and then placed on a sieve for about 1 hour to remove water, and then pulverized into a flour mill to prepare grain powder using a sieve of 160 to 240 mesh.

In this case, when the particle size is less than 160 mesh, the grain becomes coarse and the hardness of the bread becomes high, and when the particle size exceeds 240 mesh, the grain is too fine and the taste is rather deteriorated. Therefore, the grain size of the grain powder is particularly preferably 200 mesh.

In the present invention, barley flour powder is used as the main material, and one or more grains selected from the group consisting of barley, wheat, crude, sorghum, barley, corn, buckwheat and soybean may be used.

2. Mixing Step

50 to 100 parts by weight of water, 1 to 5 parts by weight of yeast, 1 to 5 parts by weight of salt, and 0.01 to 1.0 part by weight of transglutaminase are mixed with respect to 100 parts by weight of barley flour. Salt may be a purified salt or sun salt having 99% or more of sodium chloride. Transglutaminase is manufactured by Ajinomoto Co. Inc., Japan, and is derived from Streptoverticillium sp, using an optimal pH of 5-8 and an optimum temperature of 40 ° C. Yeast uses yeast manufactured by Jenico Foods Co., Ltd.

3. Dough step

The mixture is kneaded evenly.

4. Fermentation stage

The fermentation step is made by adding yeast in the mixing step, further adding and mixing other raw materials as desired and fermenting for a predetermined time. The fermentation time can be appropriately set by those skilled in the art, but in general, if the humidity is 75 to 80% at a temperature of 35 to 38 ℃ fermentation for 30 minutes or more. In a preferred embodiment, the fermentation may be proceeded to the first fermentation and bread-like secondary fermentation after the kneading, proceed to about 75% humidity at a temperature of about 30 ℃, the primary fermentation is 1 About hour, secondary fermentation can last about 30 minutes.

5. Baking step

It is prepared by baking the dough for a suitable time by molding the dough according to the type of bread desired.

Hereinafter, the effects of the present invention will be described through Examples and Comparative Examples.

However, embodiments according to the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

As described above, the bread using the barley flour and the manufacturing method thereof according to the present invention can provide a barley bread having a taste and texture comparable to breads such as cakes or baguettes made of flour. In addition, by replacing the bread made of wheat using barley, it is possible to replace the import of wheat or to promote demand for barley.

Example

Example 1 Preparation of a Cake Using Barley Powder of Mesh>

A sponge cake, also called castella, was selected as an example and prepared as follows.

First, the barley barley with a moisture content of 15% on the basis of bark barley before milling was washed with water and then drained with a sieve for 1 hour. Drained barley was pulverized using a mill and then sieved through a 200 mesh sieve to prepare a powder.

Next, 2250 g of eggs, 840 g of sugar, 300 g of starch syrup, and 7.5 g of salt were put in a bowl, followed by primary mixing, followed by mixing at 30 ° C. for 15 minutes.

The mixture was placed in a bubbler and subjected to low speed whipping for 3 minutes at 500 rpm, high speed whipping for 10 minutes at 1300 rpm, and medium speed whipping for 9 minutes at 960 rpm.

Then, the mixture was whipped into a mixture of 900 mesh barley powder, 900 g of transglutaminase and 350 g of milk, and then panned in an amount of 70 vol. Bake for 20 minutes to prepare a cake.

Example 2. Preparation of Cakes Using Barley Powder of 200 Mesh

A cake was prepared in the same manner as in Example 1, but instead of 200 mesh barley powder, 160 mesh barley powder was used.

Example 3. Preparation of a Cake Using 240 Meshed Barley Powder

A cake was prepared in the same manner as in Example 1, but instead of 200 mesh barley powder, 240 mesh barley powder was used.

Example 4: Preparation of bread using 200 mesh barley powder

Barley barley with 15% moisture content was coated on barley barley before rinsing and washed with water, followed by sieving for 1 hour to remove water. The dry barley was pulverized using a mill and then sieved through a 200 mesh sieve to prepare a powder. 1000 g of barley flour (about 200 mesh), 640 g of water, 24 g of yeast, 20 g of salt, and 20 g of water made by Jenico Foods Co. were dissolved and mixed with 0.1 g of transglutaminase, and then mixed. Primary fermentation was carried out at a temperature of 30 ° C. and a humidity of 75% for 60 minutes. The bread shape was shaped (rounded) by 640 g of primary fermented dough, and then fermented for 25 minutes (Bench Time) at a temperature of 30 ° C. and a humidity of 75%, followed by molding into a baguette bread shape. The molded dough was second fermented at a temperature of 30 ° C. and a humidity of 75% for 60 minutes, and then baked in an oven at 230 ° C. for 25 minutes, and left at room temperature for 4 hours (cooling) to prepare bread.

Example 5: Preparation of bread using 200 mesh barley mixed powder

To prepare bread in the same manner as in Example 4, instead of barley powder was used barley powder mixed with 20% by weight of rice powder.

Example 6: Preparation of bread using 200 mesh barley powder and green tea powder

Bread was prepared in the same manner as in Example 4, but 20 g of green tea powder was pulverized into 200 mesh and added to the dough.

Comparative Example 1

A cake was prepared in the same manner as in Example 1, except that transglutaminase was prepared.

Comparative Example 2

A cake was prepared in the same manner as in Example 1, but was prepared by adding 0.01 g of transglutaminase.

Comparative Example 3 Preparation of Cake Using Wheat Powder

Sponge cakes were prepared by conventional cake preparation using commercially available flour flour.

Comparative Example 4

The same bread as in Example 4 was prepared except that transglutaminase was prepared.

Comparative Example 5

Bread was prepared in the same manner as in Example 4, but was prepared by adding 1.5 g of transglutaminase.

Comparative Example 6: Preparation of Bread Using Wheat Powder

Bread was manufactured by the conventional bread manufacturing method using the commercially available flour flour.

Comparative Example 7

The cake was prepared in the same manner as in Example 1, but was prepared using 100 mesh barley flour.

Test Example: Specific Volume Measurement

In order to compare the degree of bulging of bread, the weight and volume of each Example and Comparative Examples were measured.

The weight of the bread was measured after cooling the baked bread for 1 hour at room temperature of 20 ℃ and the volume of the bread was measured by seed displacement method using a seed. From this the specific loaf volume of the bread was calculated.

The specific volume results of the cakes and breads are shown in Tables 1 and 2, respectively.

  Table 1

division Weight (g) Specific volume (cc / g) Example 1 483.8 4.55 Example 2 482.9 4.52 Example 3 483.5 4.54 Comparative Example 1 483.7 3.50 Comparative Example 2 484.1 3.96 Comparative Example 3 481.8 4.56

Specific volume results of the cake of Table 1 can be seen that the cake according to the embodiment of the present invention does not differ much from Comparative Example 6 prepared by the conventional manufacturing method using flour. However, in the case of Comparative Example 6, the weight is relatively small, because the conventional manufacturing method is a mixture of water kneading, because the evaporation of moisture in the baking process is much. When transglutaminase was not added, when barley powder was mixed in the whipped state, the whipped foam disappeared considerably and the specific volume was lowered. Disappeared upon mixing and the specific volume was lowered.

 TABLE 2

division weight Specific volume (cc / g) Example 4 534.2 5.24 Example 5 534.8 5.25 Example 6 534.6 5.24 Comparative Example 4 532.7 4.27 Comparative Example 5 532.4 4.10 Comparative Example 6 532.5 5.25 Comparative Example 7 485.3 4.88

Comparing the specific volume results of the bread of Table 2, it can be seen that Examples 4 to 6 and Comparative Example 6 are almost similar in bulging.

And the specific volume of the bread using yeast has a larger overall volume than the specific volume of the cake of Table 1 above.

In Comparative Example 4, the amount of transglutaminase was small and the degree of swelling was considerably low. In Comparative Example 4, the degree of swelling was relatively small even when the amount of transglutaminase was large.

2. Test Example: Measurement of texture

Tissue analyzer was used to measure the hardness, springiness, and chewiness of the prepared cakes and breads. The sample was measured by cutting into 2 cm x 2 cm x 2 cm.

Measurement conditions are as follows.

Type: Mastication test by 2 bytes

Adapter: No. 25

-Load cell: 1.0 Kg

Deformation: 50%

Table Speed: 60.0 mm / min

Chart speed; 200.0 mm / min

The measurement results of the above cake and bread are shown in Tables 3 and 4, respectively.

Table 3

division Hardness Elasticity Chewability Example 1 463.4 ± 13.8 0.97 ± 0.07 363.7 ± 19.3 Example 2 468.5 ± 14.5 0.96 ± 0.05 359.1 ± 18.6 Example 3 464.1 ± 14.1 0.97 ± 0.04 361.0 ± 18.9 Comparative Example 3 472.9 ± 15.4 0.95 ± 0.05 356.4 ± 19.7

First, in Table 3, the measurement result of hardness indicating the softness of the cake structure showed a degree similar to that of Comparative Example 3 using flour in Examples 1 to 3. In the examples, Example 1 was found to be the softest.

In the case of Examples 1 to 3 prepared by using barley flour, the elasticity and chewability of the tissues were higher than that of Comparative Example 3 using flour, which indicates that starch of barley flour was colder than flour. Because.

 TABLE 4

division Hardness Elasticity Chewability Example 4 423.4 ± 11.6 0.99 ± 0.06 385.1 ± 19.3 Example 5 438.5 ± 12.5 0.97 ± 0.03 379.6 ± 18.6 Example 6 432.1 ± 12.1 0.97 ± 0.04 382.4 ± 18.9 Comparative Example 6 435.9 ± 13.1 0.86 ± 0.03 332.8 ± 17.5

In Table 4, the hardness of the bread tissue prepared from the barley of Examples 4 to 6 was shown to be similar to that of the bread using the wheat flour of Comparative Example 6, and the elasticity and chewability of the bread was compared to the bread made from the wheat flour. It was relatively high. This is because, like the cake, starch of barley flour is colder than wheat flour. When the content of transglutaminase is low

When no or no transglutaminase was used, rice cakes had the same taste as rice cakes, and when excessive amounts of transglutaminase were used, they had a chewy taste in the form of gum.

Summarizing the above results, unlike the barley which is known to be impossible to prepare bread with pure barley by the production method of the present invention, the glutamate is mainly made of glutaminase, more preferably of transglutaminase It can be seen that the production of bread having aesthetics such as cakes or bread using flour.

As described above, the present invention has been described with reference to one embodiment shown in the drawings, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible. .

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

1 is a process chart showing a method of manufacturing a cake using barley powder according to an embodiment of the present invention.

Claims (17)

The baking method characterized by manufacturing bread by adding glutaminase to barley flour. The method of claim 1, wherein the glutaminase is transglutaminase. 3. The method of claim 2, wherein the transglutaminase is used in an amount of 0.001-1.0 parts by weight based on 100 parts by weight of barley flour. 3. The method of claim 2, wherein the transglutaminase is used in an amount of 0.004-0.5 parts by weight based on 100 parts by weight of barley flour. 5. The method of any one of claims 1 to 4, wherein the barley flour is used in the range of 160-240 mesh. 5. The method of any one of claims 1 to 4, wherein the barley flour is used in admixture with grain flour finely divided into 160-240 mesh. A bath-bath step of mixing eggs, sugar, and salt with water; Whipping step of whipping the hot water mixture; And Barley powder using a barley flour, characterized in that it comprises a; mixing step of mixing the whipped mixture in the 160-240 mesh barley powder, transglutaminase, and milk. According to claim 7, wherein the egg content is based on 100 parts by weight of the crushed barley 200 to 300 parts by weight, the sugar content is 100 to 150 parts by weight, the salt content is 0.6 to 1.0 parts by weight The content of the milk is 30 to 40 parts by weight, and the content of the transglutaminase is 0.001 to 1.0 parts by weight of the production method of bread using barley flour, characterized in that. According to claim 7, wherein the whipping step is a low-speed whipping for 1 minute to 5 minutes at 400 to 600rpm, high-speed whipping for 5 minutes to 15 minutes at 1100 to 1500rpm and medium speed whipping for 5 to 15 minutes at 860 to 1060rpm Method for producing bread using barley flour. Bread prepared by fermenting the dough prepared using barley flour, yeast, and transglutaminase. 11. The bread of claim 10 wherein the barley flour is barley flour of 160-240 mesh. The bread of claim 10, wherein the dough is a baguette bread, a bread, a hawk pastry bread, a crucian bread, a bread, a hot cake, a pizza bread, a dough for making a hamburger bread. The bread of claim 10, wherein the transglutaminase comprises 0.001-1.0 parts by weight based on 100 parts by weight of barley flour. The bread of claim 10, wherein the dough further comprises 1-100 parts by weight of a functional natural substance based on 100 parts by weight of barley flour. The bread of claim 10, wherein the barley flour is used in admixture with one or more grains selected from the group consisting of wheat, rice, crude, sorghum, barley, corn, buckwheat and soybeans. 16. The bread of claim 15 wherein the grains are ground to 160-240 mesh size. A method of baking, characterized in that bread is prepared by fermenting a dough prepared using 160-240 mesh barley flour, yeast, and transglutaminase.

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