Method for manufacturing bagel contained Tang Zhong

Abstract

The present invention relates to a method for manufacturing a bagel containing glutinous rice tangzhong, wherein the method comprises a glutinous rice tangzhong preparation process in which 16 to 21 weight% of glutinous rice flour is washed thoroughly, drained on a sieve for 30 minutes to remove moisture, baked in a 200℃ oven for 20 minutes while flipping over every 5 minutes, and then finely ground glutinous rice with a mixer to obtain glutinous rice flour, mixed with 72 to 77 weight% of Jerusalem artichoke water and 0.2 to 0.7 weight% of salt with the glutinous rice flour, raised to 50℃ to 65℃ and boiled for 20 to 30 minutes, mixed with 2 to 7 weight% of Jerusalem artichoke fermented liquid and 1 to 4 weight% of yogurt, transferred to a clean tray, tightly wrapped, cooled sufficiently, and then aged in a refrigerator for at least 12 hours; 27–34% by weight of strong flour and 5–10% by weight of Jerusalem artichoke flour are mixed with 10–15% by weight of Jerusalem artichoke water and mixed at low speed for 1 minute and medium speed for 5 minutes; then, 2–7% by weight of unsalted butter and 1–4% by weight of vegetable oil are added and mixed at medium speed for 2 minutes; then, 9–14% by weight of glutinous rice tangzhong, 8–13% by weight of sourdough starter, 4–9% by weight of sugar, 1–4% by weight of Jerusalem artichoke fermentation liquid, 0.5–1.5% by weight of salt, 0.3–1.2% by weight of yeast, and 4–9% by weight of milk are added and mixed at medium speed for 4 minutes to prepare a first dough; the first dough is divided in half, and 3–8% by weight of dried blueberries and 3–8% by weight of dried cranberries are mixed into each half to prepare dough; and the divided doughs prepared above The process comprises: a dough manufacturing process of low-temperature fermentation for 8 hours at a temperature of 1 to 5℃ and a humidity of 75 to 85%; and a molding process of dividing the dough fermented in the above dough manufacturing process into 60g portions, overlapping each 60g portion of the divided dough, twisting them by hand to attach both ends to form a bagel shape, fermenting them for 1 hour in a fermentation chamber at a temperature of 27℃ and a humidity of 70%, baking the bagel-shaped dough in a convection oven at an upper temperature of 150℃ and a lower temperature of 150℃ for 13 to 15 minutes with steam, and then topping the top with 50g of vegetable oil.Accordingly, fermented Jerusalem artichoke liquid and boiled Jerusalem artichoke water are provided for the production of non-glutinous rice tangzhong, sourdough starter, and dough. By using fermented Jerusalem artichoke liquid and Jerusalem artichoke water in the entire process of making bagels, one can consume the active ingredients of Jerusalem artichoke. Additionally, by using Jerusalem artichoke flour as an ingredient when making dough, a nutty flavor is added. Furthermore, the baked bread is fermented by intestinal microorganisms using the inulin component of Jerusalem artichoke, which aids digestion and provides a healthy bagel effective for blood sugar control.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a bagel containing glutinous rice tangzhong, and more specifically, to a method for manufacturing a bagel containing glutinous rice tangzhong formed through the processes of manufacturing glutinous rice tangzhong, manufacturing a sourdough starter, manufacturing dough, and molding.

[0002] In addition, the present invention relates to a method for manufacturing bagels containing a non-glutinous rice tangzhong, which is effective for blood sugar control and aids in digestion by using a fermented Jerusalem artichoke liquid and boiled Jerusalem artichoke water in the preparation of a non-glutinous rice tangzhong, a sourdough starter, and dough, and by using the fermented Jerusalem artichoke liquid and Jerusalem artichoke water in the entire process of making bagels, thereby allowing the intake of the active ingredients of Jerusalem artichoke, and by using Jerusalem artichoke powder as an ingredient when making dough, adding a savory taste, and the baked bread is fermented by intestinal microorganisms with the inulin component of Jerusalem artichoke. Background Technology

[0003] With the recent rise of the wellness trend in bread, winds of change have begun to blow through the domestic bakery market, where sweet items such as donuts, cakes, and muffins were the mainstream, and the leading example of this change is the bagel.

[0004] Bagels are ring-shaped breads that originated as a staple food for Polish Jews in the early 16th and 17th centuries and were widely eaten by Eastern European Jews and Slavs. They are characterized by being made using the kettle method, in which dough made from flour, yeast, water, and salt is boiled in water and then baked.

[0005] Unlike donuts, which are similar in shape, the bagel mentioned above is not fried in oil and contains less sugar and fat than regular bread. It is easy to digest and has a mild taste, so it pairs well with any ingredients such as meat, cheese, butter, jam, salad, and smoked salmon.

[0006] In addition, the bagel mentioned above is donut-shaped but is not fried in oil, has lower calories compared to other breads, and does not use any additives, so it is popular among young women who care about dieting and beauty.

[0007] Conventional mass-produced bagels were manufactured by mixing strong flour, salt, sugar, and yeast with water to make a dough, followed by resting, dividing and shaping, rapid freezing, storage, thawing, fermentation, and baking.

[0008] Bagels produced by this conventional method had the problem of aging quickly and the inability to experience their original texture unless consumed immediately after baking.

[0009] In addition, it is important for a bagel to have a somewhat tough outer surface while maintaining a chewy texture inside. However, if the mixing ratio of ingredients used in the dough is incorrect, or if proper conditions are not set during the dough or baking process, the outer surface may become too tough to eat or the filling may spill out when consumed as a sandwich. Furthermore, problems may arise where the chewy texture of the inside cannot be felt, or the texture may become too tough or dry beyond the chewy texture.

[0010] In addition, conventional bagels had a problem in that the baking state of the outside and inside was not properly controlled, so the chewy texture could not be felt.

[0011] Therefore, there is a need to develop a method for manufacturing bagels that optimizes the texture desired by consumers while ensuring that the texture does not deteriorate over time after baking, and that the bagel's inherent texture is not compromised even when fruits are added during production.

[0012] Accordingly, the applicant has developed a snack food that can be consumed by people of all ages and genders according to their preferences by proposing a bagel that contains effective ingredients of Jerusalem artichoke, which is beneficial to the human body, while maintaining the flavor of the bread by fermenting non-glutinous rice to provide a tangzhong. As a result of research, the present invention has been completed.

[0013] [Related Technical Literature]

[0014] 1. Method for manufacturing bagel and bagel prepared therefrom (Patent Registration No. 10-2495735)

[0015] 2. Manufacturing Method of Rice Bagels (Patent Registration No. 10-2726762)

[0016] 3. Method of preparing a bagel and a bagel formed therefrom (Method of preparing a bagel and a bagel formed from the same) (Patent Registration No. 10-2684007) The problem to be solved

[0017] The present invention was devised to solve the above-mentioned problems, and its purpose is to provide a method for manufacturing bagels containing a non-glutinous rice tangzhong that is effective for blood sugar control and aids in digestion by using Jerusalem artichoke fermentation liquid and boiled Jerusalem artichoke water in the preparation of non-glutinous rice tangzhong, sourdough starter, and dough, and by using Jerusalem artichoke fermentation liquid and Jerusalem artichoke water in the entire process of making bagels, thereby allowing the intake of the active ingredients of Jerusalem artichoke, adding a nutty flavor by using Jerusalem artichoke flour as an ingredient when making dough, and fermenting the baked bread by intestinal microorganisms with the inulin component of Jerusalem artichoke.

[0018] In addition, the present invention provides a method for manufacturing a bagel containing a non-glutinous rice tangzhong that is effective for health by using a fermented Jerusalem artichoke liquid when preparing a tangzhong and a sourdough starter, multi-stage fermenting it, and using the sourdough starter used as a raw material for dough, thereby allowing for the intake of nutrients through the effective components of the fermented Jerusalem artichoke, and by adding dried blueberries and dried cranberries when manufacturing dough and molding it.

[0019] However, the objectives of the present invention are not limited to those mentioned above, and other unmentioned objectives will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0020] To achieve the above objective, a method for manufacturing a bagel containing glutinous rice tangzhong according to an embodiment of the present invention comprises a glutinous rice tangzhong preparation process in which 16 to 21 weight% of glutinous rice flour is washed thoroughly, drained on a sieve for 30 minutes to remove moisture, baked in a 200℃ oven for 20 minutes while flipping over every 5 minutes, and then finely ground glutinous rice with a mixer to obtain glutinous rice flour; 72 to 77 weight% of Jerusalem artichoke water and 0.2 to 0.7 weight% of salt are mixed with the glutinous rice flour, raised from 50℃ to 65℃ and boiled for 20 to 30 minutes, 2 to 7 weight% of Jerusalem artichoke fermented liquid and 1 to 4 weight% of yogurt are mixed, transferred to a clean tray, tightly wrapped, cooled sufficiently, and then aged in a refrigerator for at least 12 hours; Mix 27–34% by weight of strong flour and 5–10% by weight of Jerusalem artichoke flour with 10–15% by weight of Jerusalem artichoke water and mix at low speed for 1 minute and medium speed for 5 minutes; then, add and mix 2–7% by weight of unsalted butter and 1–4% by weight of vegetable oil, and mix at medium speed for 2 minutes; then, add 9–14% by weight of glutinous rice tangzhong, 8–13% by weight of sourdough starter, 4–9% by weight of sugar, 1–4% by weight of Jerusalem artichoke fermentation liquid, 0.5–1.5% by weight of salt, and 0.3–1.0% of yeast.A dough manufacturing process comprising: preparing a first dough by adding 2% by weight of and 4 to 9% by weight of milk and mixing at medium speed for 4 minutes; dividing the first dough in half and mixing 3 to 8% by weight of dried blueberries and 3 to 8% by weight of dried cranberries into each half to prepare dough; and fermenting each of the divided doughs by low-temperature aging for 8 hours at a temperature of 1 to 5℃ and a humidity of 75 to 85%; and a forming process comprising: dividing the dough fermented in the above dough manufacturing process into 60g portions, overlapping each 60g portion of the divided dough, twisting by hand to attach the ends to form a bagel shape, fermenting for 1 hour in a fermentation chamber at a temperature of 27℃ and 70% humidity, baking the bagel-shaped dough in a convection oven at an upper temperature of 150℃ and a lower temperature of 150℃ with steam applied for 13 to 15 minutes, and then topping the top with 50g of vegetable oil; wherein the above Jerusalem artichoke water is prepared by washing Jerusalem artichokes under running water to remove soil and foreign matter, thinly slicing them, drying them in a dryer or in the sun, placing them in a dry pan without oil, performing a first roasting at a temperature of 35 to 40℃ for 3 to 5 minutes until golden brown, cooling them, performing a second roasting for 2 to 5 minutes, placing 5 to 10 pieces of the roasted Jerusalem artichokes in 1 to 2L of water, and 15 to The above-mentioned fermented Jerusalem artichoke liquid is prepared by boiling for 20 minutes, and after thoroughly washing the Jerusalem artichokes with water 3 to 4 times, peeling them and slicing them to a thickness of 1 to 2 cm, placing the Jerusalem artichokes and sugar in a sterilized jar in a weight ratio of 0.8:0.8 and stirring well every 2 days until the sugar dissolves, then aging and fermenting in a cool place away from sunlight for 3 months to produce the first Jerusalem artichoke extract, and the Jerusalem artichoke powder prepared by thoroughly washing the Jerusalem artichokes, slicing them thinly with the skin on, drying them in the sun or in a drying machine until completely dry, and then finely grinding them using a blender or grinder, is mixed with green tangerine liquid starter in a ratio of 0.2:0.The above-mentioned green tangerine extract is prepared by adding and mixing the extract with the primary Jerusalem artichoke extract in a weight ratio of 2, fermenting it for 2 months, filtering the final fermented Jerusalem artichoke extract through filter paper, and pressing the residue with a press to obtain a liquid fermented liquid. The green tangerine liquid starter is prepared by soaking green tangerines in water with baking soda dissolved in it for about 10 minutes, then scrubbing the peels with coarse salt to clean them thoroughly and removing the moisture, applying sugar to the bottom of a sterilized container to a thickness of 1 to 3 cm, adding 2 / 3 of the green tangerines and covering them with sugar, adding the remaining 1 / 3 of the green tangerines on top, adding the remaining sugar, and aging and fermenting the prepared green tangerine extract in a cool place away from sunlight for 4 months, separating the extract into solids and enzymes, and aging the separated green tangerine enzymes for an additional 2 months.

[0021] At this time, the glutinous rice tangzhong of the method for manufacturing a bagel containing glutinous rice tangzhong according to the present invention is composed of 18.87 wt% glutinous rice, 75.47 wt% Jerusalem artichoke water, 0.38 wt% salt, 3.96 wt% Jerusalem artichoke fermented liquid, and 1.32 wt% yogurt based on 100 wt% of the total, and the dough of the dough manufacturing process comprises 31.48 wt% strong flour, 11.02 wt% glutinous rice tangzhong, 6.29 wt% Jerusalem artichoke flour, 9.42 wt% sourdough starter, 5.67 wt% sugar, 1.89 wt% Jerusalem artichoke fermented liquid, 0.63 wt% salt, 0.54 wt% yeast, 6.29 wt% milk, 12.59 wt% Jerusalem artichoke water, 3.15 wt% unsalted butter, 1.57 wt% vegetable oil, and dried blueberries. It is characterized by being composed of 4.73% by weight and 4.73% by weight of dried cranberries.

[0022] In addition, during the dough preparation process of the method for manufacturing a bagel containing non-glutinous rice starter according to the present invention, the sourdough starter is prepared by adding 1.84% by weight of honey and 5.56% by weight of Jerusalem artichoke liquid to 55.56% by weight of boiled Jerusalem artichoke water and mixing, then adding 37.04% by weight of T55 flour and mixing, followed by fermenting in a 20°C wine cellar for 20 hours as a first sourdough starter; adding 55.67% by weight of the first sourdough starter, 20.62% by weight of Jerusalem artichoke water, and 3.09% by weight of Jerusalem artichoke fermented liquid and mixing for 5 minutes, then adding 20.62% by weight of T55 flour and mixing, followed by fermenting in a 20°C wine cellar for 24 hours as a second sourdough starter; and adding 70.78% by weight of the second sourdough starter, 14.61% by weight of T55 flour, and 14.61% by weight of Jerusalem artichoke water to separate containers and stirring. It is characterized by being composed of a tertiary starter that is fermented in a 20℃ wine cellar for 24 hours, and a quaternary starter that is fermented in a 20℃ wine cellar for 24 hours by placing 76.54% by weight of the tertiary starter, 12.29% by weight of strong flour, and 11.17% by weight of Jerusalem artichoke water into a container and stirring each, respectively. Effects of the invention

[0023] The method for manufacturing a bagel containing non-glutinous rice tangzhong according to the present invention incorporates a fermented Jerusalem artichoke liquid and boiled Jerusalem artichoke water into the production of the non-glutinous rice tangzhong, sourdough starter, and dough. By using the fermented Jerusalem artichoke liquid and Jerusalem artichoke water in the entire process of manufacturing the bagel, the effective components of the Jerusalem artichoke can be consumed. Furthermore, by using Jerusalem artichoke powder as an ingredient when manufacturing the dough, a nutty flavor is added. The baked bread is fermented by intestinal microorganisms using the inulin component of the Jerusalem artichoke, which aids digestion and provides a healthy bread effective for blood sugar control.

[0024] In addition, the method for manufacturing bagels containing non-glutinous rice sourdough starter according to the present invention produces a sourdough starter with a deep flavor, and especially as it is fermented for a long time, the complexity of the taste increases and digestion becomes easier. During the fermentation process, some of the gluten is broken down and produced, which reduces the burden on the stomach and can have a positive influence on intestinal microorganisms due to the probiotic effect. Furthermore, the bread has good elasticity and is chewy due to the sourdough starter, and the pH is lowered, which inhibits mold growth, allowing the bread to be stored for a long time.

[0025] In addition, the method for manufacturing a bagel containing glutinous rice starter according to the present invention can reduce the sugar content by adding green tangerine starter when preparing the Jerusalem artichoke fermentation liquid, and this is used when preparing the starter and filling, and when preparing the dough, the starter, Jerusalem artichoke fermentation liquid, Jerusalem artichoke powder, and Jerusalem artichoke water are mixed and provided so that the active ingredients of the Jerusalem artichoke are generally contained in the baked bread, thereby reducing calorie intake and providing an effective effect for weight management.

[0026] In addition, the method for manufacturing a bagel containing glutinous rice tangzhong according to the present invention uses a fermented Jerusalem artichoke liquid when preparing the tangzhong and sourdough starter, and by multi-stage fermenting it and using the sourdough starter used as a raw material for the dough, one can consume nutrients through the effective components of the fermented Jerusalem artichoke, and by adding dried blueberries and dried cranberries when manufacturing the dough and shaping it, one can provide bread that is effective for health through the glutinous rice tangzhong, sourdough starter, and Jerusalem artichoke.

[0027] In addition, the method for manufacturing a bagel containing glutinous rice tangzhong according to the present invention uses fermented Jerusalem artichoke liquid as an ingredient in bread dough along with glutinous rice tangzhong and Jerusalem artichoke flour, thereby reducing the amount of yeast due to the fermented liquid, increasing the flavor of the bread, allowing the intake of effective components and nutrients of Jerusalem artichoke through the fermented Jerusalem artichoke liquid and Jerusalem artichoke water, and providing bread that has excellent fermentation activity when dough is made through the sourdough starter, delays the aging of the dough, and is effective for digestion and lipid metabolism in the body.

[0028] In addition, the method for manufacturing a bagel containing glutinous rice tangzhong according to the present invention provides a bread that allows for the consumption of the effective ingredients of each component and an aesthetic appearance by dividing the blueberries and cranberries into the dough and forming the dough by twisting and joining them to form a bagel shape, thereby dividing the blueberries to form a bagel. Brief explanation of the drawing

[0029] FIG. 1 is a flowchart illustrating the manufacturing process of a bagel containing non-glutinous rice tangzhong according to the present invention. FIG. 2 is a flowchart illustrating the manufacturing process of a sourdough starter for rice salt bread according to the present invention. FIG. 3 is a flowchart illustrating the manufacturing process of the dough for rice salt bread according to the present invention. FIG. 4 is a flowchart illustrating the molding process of a bagel containing non-glutinous rice tangzhong according to the present invention. FIG. 5 is a photograph illustrating the baked state of a bagel containing non-glutinous rice tangzhong according to the present invention. Specific details for implementing the invention

[0030] Hereinafter, preferred embodiments of the present invention will be described in detail based on the attached drawings.

[0031] The present invention provides a healthy bread that includes a fermented Jerusalem artichoke liquid and boiled Jerusalem artichoke water in the preparation of a non-glutinous rice tangzhong, a sourdough starter, and dough, and by using the fermented Jerusalem artichoke liquid and Jerusalem artichoke water in the entire process of making bagels, it allows for the consumption of the active ingredients of the Jerusalem artichoke, adds a nutty flavor by using Jerusalem artichoke flour as an ingredient when making dough, and the baked bread is fermented by intestinal microorganisms with the inulin component of the Jerusalem artichoke, which aids digestion and is effective for blood sugar control. The characteristics and functions of the materials used in the present invention are as follows.

[0032] Jerusalem artichokes are a completely different root vegetable that resembles ginger or potatoes in appearance; they are known as a representative food that can help manage diabetes, particularly due to their richness in inulin.

[0033] Jerusalem artichoke is a perennial plant belonging to the Asteraceae family, scientifically known as Helianthus tuberosus, and has been widely used for both culinary and medicinal purposes. Although it resembles a potato in appearance with its bumpy texture, it has a thin skin and is characterized by a crisp texture and a subtle sweetness reminiscent of a mixture of sweet potato and cabbage stems. In particular, the greatest advantage of the Jerusalem artichoke is that it is rich in a water-soluble dietary fiber called inulin instead of starch. Inulin is not digested in the small intestine but ferments in the large intestine, and it is known to aid in blood sugar management, gut health, and immune system enhancement.

[0034] Jerusalem artichokes are so rich in inulin that they are called 'natural insulin.' Inulin helps maintain blood sugar levels at a steady pace rather than raising them rapidly, making them particularly beneficial for diabetic patients or those who need to manage their blood sugar. Inulin acts as a prebiotic, serving as food for beneficial gut bacteria. Consistent consumption helps improve the intestinal environment and relieve constipation. Additionally, various vitamins, minerals, and short-chain fatty acids produced during the fermentation of inulin activate immune cells, making them effective for strengthening immunity.

[0035] Jerusalem artichokes are low in calories and rich in dietary fiber, which helps maintain a long-lasting feeling of fullness. Therefore, consuming them as a snack while dieting helps reduce unnecessary calorie intake and is effective for weight management. Additionally, Jerusalem artichokes are rich in potassium, which helps excrete sodium, thus aiding in blood pressure regulation and lowering levels of bad cholesterol (LDL) in the blood, which can contribute to the prevention of arteriosclerosis, hypertension, and heart disease.

[0036] Hereinafter, the method for manufacturing a bagel containing non-glutinous rice tangzhong according to the present invention is configured to manufacture a bagel through a non-glutinous rice tangzhong manufacturing process, a sourdough starter manufacturing process, a dough manufacturing process, and a molding process, as illustrated in the attached FIG. 1.

[0037] 1. Non-glutinous rice tangzhong manufacturing process

[0038] The process for preparing the glutinous rice tangzhong involves washing 16 to 21 weight percent of glutinous rice flour thoroughly, draining the water using a sieve for about 30 minutes, and then baking it in a 200℃ oven for 20 minutes while flipping it over every 5 minutes, as an ingredient for the dough mixture for making a bagel containing glutinous rice tangzhong according to the present invention.

[0039] Afterwards, finely grind the non-glutinous rice with a blender, then mix the non-glutinous rice flour with 72 to 77% by weight of Jerusalem artichoke water and 0.2 to 0.7% by weight of salt, boil from 50°C to 65°C for 20 to 30 minutes to adjust the consistency, then mix with 2 to 7% by weight of Jerusalem artichoke fermentation liquid and 1 to 4% by weight of yogurt, transfer to a clean tray, wrap tightly, and let it cool sufficiently, then age in a refrigerator for at least 12 hours to prepare.

[0040] As an embodiment of the present invention, the glutinous rice starter is preferably composed of 18.87% by weight of glutinous rice, 75.47% by weight of Jerusalem artichoke water, 0.38% by weight of salt, 3.96% by weight of Jerusalem artichoke fermented liquid, and 1.32% by weight of yogurt, based on 100% by weight of the total.

[0041] Meanwhile, the water boiled with Jerusalem artichokes is Wash the Jerusalem artichokes under running water to remove cultivation soil and foreign matter, then slice them thinly and dry them in a dryer or in the sun. Place them in a dry pan without oil and roast them once at a temperature of 35 to 40°C for 3 to 5 minutes until golden brown. After cooling, roast them a second time for 2 to 5 minutes. Then, add 5 to 10 pieces of the roasted Jerusalem artichokes to 1 to 2 liters of water and boil for 15 to 20 minutes. Roasting them over low heat in a dry pan brings out a savory flavor.

[0042] At this time, the boiled Jerusalem artichoke water (hereinafter referred to as 'Jerusalem artichoke water'), prepared by adding the roasted Jerusalem artichokes to water and boiling them, is used when making tangzhong, sourdough starter, and dough.

[0043] In addition, the above-mentioned fermented Jerusalem artichoke liquid is prepared by washing the Jerusalem artichokes thoroughly with water 3 to 4 times, peeling them, and slicing them to a thickness of 1 to 2 cm, then placing the Jerusalem artichokes and sugar in a sterilized jar in a weight ratio of 0.8 to 0.8, stirring well every 2 days until the sugar dissolves, and then aging and fermenting them in a cool place away from sunlight for 3 months to produce a primary Jerusalem artichoke extract.

[0044] Afterwards, the Jerusalem artichokes are washed thoroughly, thinly sliced ​​with the skin on, dried in the sun or placed in a dryer to be completely dried, and then finely ground using a mixer or grinder. The prepared Jerusalem artichoke powder and green tangerine liquid starter are added and mixed in a weight ratio of 0.2:0.2 to the first Jerusalem artichoke extract and fermented for 2 months. Afterward, the final fermented Jerusalem artichoke extract is filtered through filter paper, and the residue is compressed using a press to produce a liquid fermented Jerusalem artichoke extract.

[0045] Meanwhile, the green tangerine liquid starter used in the present invention is prepared by soaking green tangerines in water mixed with baking soda for about 10 minutes, then scrubbing the peels with coarse salt to clean them thoroughly and removing the moisture, applying 1 to 3 cm of sugar to the bottom of a sterilized container, adding 2 / 3 of the green tangerines and covering them with sugar, adding the remaining 1 / 3 of the green tangerines on top, adding the remaining sugar, and aging and fermenting the mixture in a cool place away from sunlight for 4 months to produce a green tangerine extract.

[0046] Afterwards, the above-mentioned aged and fermented green tangerine extract is separated into solids and enzymes, and the separated green tangerine enzymes are aged for another 2 months to extract only the green tangerine liquid starter, at which time green tangerines and sugar are used in a 1:1 ratio.

[0047] 2. Starter Culture Manufacturing Process

[0048] The sourdough starter manufacturing process is configured to produce a sourdough starter used in the composition of a dough for making a bagel containing non-glutinous rice sourdough starter according to the present invention, and is composed of a first sourdough starter manufacturing step, a second sourdough starter manufacturing step, a third sourdough starter manufacturing step, a fourth sourdough starter manufacturing step, and a circulation step as shown in the attached FIG. 2, and is configured as follows with reference to FIG. 2 for a detailed explanation.

[0049] (1) First sourdough starter preparation stage

[0050] 1.84% by weight of honey and 5.56% by weight of Jerusalem artichoke fermentation liquid are added to 55.56% by weight of boiled Jerusalem artichoke water and mixed, then 37.04% by weight of T55 flour is added and mixed, and then fermented in a 20℃ wine cellar for 20 hours to produce a first sourdough starter.

[0051] That is, T55 flour, Jerusalem artichoke extract, honey, and Jerusalem artichoke water are mixed by stirring, wrapped, and fermented in a wine cellar for 20 hours to mature, and the matured starter is used as the first starter.

[0052] In the usual sourdough starter process, wheat flour is used, but by preparing the sourdough starter through fermentation using honey and Jerusalem artichoke fermentation liquid during the first sourdough starter preparation, the efficacy of Jerusalem artichoke can be maximized, and a healthy sourdough starter can be provided by incorporating the active ingredients of Jerusalem artichoke during the preparation.

[0053] Meanwhile, T55 French flour is used in the preparation of the sourdough starter of the present invention. Regarding its characteristics, French flour is classified by assigning a T number based on its ash content. Ash is the mineral component remaining after flour is burned at high temperatures; when flour is burned, organic components (e.g., carbohydrates, proteins, fats) are combusted, leaving only inorganic minerals (e.g., calcium, magnesium, potassium, phosphorus). Flour with low ash content is highly refined flour from which most of the bran and germ have been removed, resulting in a fine and light texture. Flour with high ash content is less refined flour containing a relatively large amount of bran and germ, resulting in a coarser texture and a darker color.

[0054] At this time, the amount of minerals in the flour is indicated as a percentage of the total weight, and the T number indicates the amount of ash (mg) per 100g of flour, which indicates how much whole grain is included in the flour; the lower the number, the more refined the flour is, and the higher the number, the less refined and higher the whole grain content of the flour.

[0055] Therefore, T45 has an ash content of about 0.45%, with the least amount of bran and germ. It is highly refined, has fine flour particles and a soft taste, and is widely used in confectionery such as pastries, cakes, and baked goods, so it can be considered similar to cake flour.

[0056] T55 has an ash content of about 0.55% and is a standard white flour that is slightly less refined than T45. It is mainly used for bread, croissants, and general baking, and is used as an all-purpose flour.

[0057] T65 has an ash content of about 0.65% and is less refined than T55, containing more bran and germ, so it has a savory and coarse aroma of whole grains and is used as a strong flour for breads such as campagne or baguettes.

[0058] Meanwhile, wheat bran is the residue remaining after the flour has been removed from wheat, and it contains a large amount of the wheat's inner husk. Wheat germ is the sprouting part of the wheat and is rich in vitamins and fats; rice germ, also known as the 'rice germ,' is also nutritious, so it is sometimes purchased separately or consumed through nutritional supplements.

[0059] Low-ash flour has the nutrient-rich bran and germ of the grain removed, so it contains less minerals and fiber, while high-ash flour is relatively rich in minerals and fiber.

[0060] (2) Secondary sourdough starter preparation stage

[0061] When air bubbles form in the dough on the first day, add 55.67% by weight of the first sourdough starter, 20.62% by weight of Jerusalem artichoke water, and 3.09% by weight of Jerusalem artichoke fermentation liquid on the second day, mix for 5 minutes, and let it rest. Then, add 20.62% by weight of T55 flour, mix, and ferment in a 20℃ wine cellar for 24 hours.

[0062] 55.67 wt% of the first sourdough starter, 32.34 wt% of T55 flour, 3.09 wt% of the Jerusalem artichoke fermentation liquid, and 20.62 wt% of the Jerusalem artichoke water are each placed in a container, stirred, and fermented in a 20℃ wine cellar for 24 hours to produce a second sourdough starter.

[0063] That is, the first sourdough starter, T55 flour, Jerusalem artichoke fermentation liquid, and Jerusalem artichoke water are mixed and fermented and aged in a 20℃ wine cellar for 24 hours, and the aged starter is used as the second sourdough starter.

[0064] (3) Third sourdough starter preparation stage

[0065] When gas is formed in the second sourdough starter and it rises about 1.5 times, 70.78% by weight of the second sourdough starter, 14.61% by weight of T55 flour, and 14.61% by weight of Jerusalem artichoke water are mixed again as ingredients for the third day and fermented in a 20℃ wine cellar for 24 hours. When it rises about 2 times, it is used as the third sourdough starter.

[0066] 70.78% by weight of the second sourdough starter, 14.61% by weight of T55 flour, and 14.61% by weight of Jerusalem artichoke water are each placed in a container and stirred, then fermented in a 20℃ wine cellar for 24 hours to produce the third sourdough starter.

[0067] That is, the secondary sourdough starter, T55 flour, and Jerusalem artichoke water are stirred and mixed, and fermented and aged in a wine cellar for 24 hours, and the aged sourdough starter is used as the tertiary sourdough starter.

[0068] (4) 4th sourdough starter preparation stage

[0069] 76.54% by weight of the third sourdough starter, 12.29% by weight of strong flour, and 11.17% by weight of Jerusalem artichoke water are each placed in a container and stirred. When the mixture is fermented in a 20℃ wine cellar for 24 hours and swells to about 2.5 times its original size, the fourth sourdough starter is used.

[0070] The above fourth sourdough starter rises about 2.5 times as the final sourdough starter, and if used at 10 to 30 percent relative to the wheat flour ratio, the amount of yeast used can be reduced, and the flavor, color, and volume of the finished product of the bread are improved.

[0071] (5) Cycle stage

[0072] The starter culture formed through the above-mentioned fourth starter culture preparation step can be continuously used as a starter culture, and as this process is repeated, it acquires the matured flavor and completeness of fermentation characteristic of the starter culture.

[0073] When expanding the liquid, add Jerusalem artichoke water to the sourdough starter, activate it for 5 minutes, then add strong flour and mix, and ferment in a wine cellar for 24 hours.

[0074] In other words, the fourth sourdough starter is used as a starter during the baguette dough manufacturing process, and the remaining starter is used for additional dough production. This is achieved by using a starter that has been aged for 24 hours the day before and culturing it once a day for use in making new dough, thereby making it possible to use it without producing additional starters.

[0075] More specifically, the sourdough starter prepared through the fourth sourdough starter process is mixed with the sourdough starter (pre-sourdough starter) remaining from dough production, strong flour, and water in a container and circulated in a wine cellar for 24 hours to complete the sourdough starter. For the circulation process, a portion of the sourdough starter is reserved to be used as the pre-sourdough starter.

[0076] In other words, by mixing T55 flour and Jerusalem artichoke water at each stage of the sourdough starter manufacturing process to increase the starter content, the efficacy and activity of fermentation can be maximized, thereby providing healthy dough using the starter.

[0077] Old starter cultures possess a deep, unique flavor and powerful fermentation activity not found in freshly made starter cultures, allowing young starter cultures to be cultivated into strong, youthful or mature starter cultures as the years pass.

[0078] 3. Dough Manufacturing Process

[0079] The dough manufacturing process comprises a dough mixture used in the base composition for manufacturing a bagel containing glutinous rice tangzhong according to the present invention, and is provided with a material preparation step, a material mixing step, a dividing step, and a fermentation step as shown in the attached FIG. 3.

[0080] (1) Material preparation stage

[0081] 27 to 34 weight% strong flour, 9 to 14 weight% non-glutinous rice tangzhong, 5 to 10 weight% Jerusalem artichoke flour, 8 to 13 weight% sourdough starter, 4 to 9 weight% sugar, 1 to 4 weight% Jerusalem artichoke fermented liquid, 0.5 to 1.5 weight% salt, 0.3 to 1.2 weight% yeast, 4 to 9 weight% milk, 10 to 15 weight% Jerusalem artichoke water, 2 to 7 weight% unsalted butter, 1 to 4 weight% vegetable oil, 3 to 8 weight% dried blueberries, and 3 to 8 weight% dried cranberries are each prepared by weighing the respective amounts.

[0082] Jerusalem artichokes are root vegetables harvested between autumn and winter that possess a unique sweetness and nutty aroma. Using Jerusalem artichoke flour as an ingredient in dough preparation enhances the nutty flavor, while the baked bread aids digestion and provides effective benefits for blood sugar control.

[0083] That is, the above Jerusalem artichoke powder is prepared by washing the Jerusalem artichoke thoroughly, slicing it thinly with the skin on, drying it completely in the sun or with a dryer, and then grinding the dried Jerusalem artichoke with a mixer or grinder. The Jerusalem artichoke is rich in inulin, which is fermented by intestinal microorganisms. Inulin is a fructose polymer with β(2→1) linkages that is not digested but reaches the large intestine and is fermented by intestinal microorganisms. Through fermentation, short-chain fatty acids (SCFAs) are produced, which helps improve insulin sensitivity and suppress the rise in blood sugar after meals.

[0084] (2) Material mixing step

[0085] First, 27 to 34 weight% of strong flour and 5 to 10 weight% of Jerusalem artichoke flour are mixed with 10 to 15 weight% of Jerusalem artichoke water and mixed at low speed for 1 minute and medium speed for 5 minutes. Then, 2 to 7 weight% of unsalted butter and 1 to 4 weight% of vegetable oil are added and mixed at medium speed for 2 minutes. After that, 9 to 14 weight% of glutinous rice tangzhong, 8 to 13 weight% of sourdough starter, 4 to 9 weight% of sugar, 1 to 4 weight% of Jerusalem artichoke fermentation liquid, 0.5 to 1.5 weight% of salt, 0.3 to 1.2 weight% of yeast, and 4 to 9 weight% of milk are added and mixed at medium speed for 4 minutes to prepare the first dough.

[0086] The above first dough is divided in half, and 3 to 8 weight percent of dried blueberries and 3 to 8 weight percent of dried cranberries are mixed in each to prepare a dough.

[0087] Meanwhile, as an embodiment of the present invention, it is preferable to be composed of 31.48 wt% strong flour, 11.02 wt% non-glutinous rice starter, 6.29 wt% Jerusalem artichoke flour, 9.42 wt% sourdough starter, 5.67 wt% sugar, 1.89 wt% Jerusalem artichoke fermented liquid, 0.63 wt% salt, 0.54 wt% yeast, 6.29 wt% milk, 12.59 wt% Jerusalem artichoke water, 3.15 wt% unsalted butter, 1.57 wt% vegetable oil, 4.73 wt% dried blueberries, and 4.73 wt% dried cranberries.

[0088] Meanwhile, the above yeast is a fermentation bacterium artificially cultivated by selecting only yeast strains with strong fermentation power and adding waste molasses (residue from sugar extraction) and chemicals. Although it is convenient to use in a compressed and dried state and can make dough rise in a short time, it has the disadvantage of not producing the bread's unique deep flavor and aroma and being difficult to digest. To compensate for this, a leavening agent is used together. The leavening agent is a food additive of chemical composition that provides nutrients to the yeast to facilitate dough formation, improves the bread's color to increase volume, and prevents starch from changing. The leavening agent contains chemical components such as nitrogen (N) and phosphorus (P) to compensate for the shortened fermentation period, as well as artificial additives to compensate for the reduced taste and aroma.

[0089] (3) Fermentation stage

[0090] The dough compositions prepared by dividing each of the above are aged in a low-temperature refrigerator. That is, a first fermentation stage of low-temperature aging is carried out for at least 8 hours at a temperature of 1 to 5°C and a humidity of 75 to 85%.

[0091] At this time, the reason for low-temperature aging of the dough is that the dough temperature is 2℃ during the molding process to manufacture bagels containing glutinous rice tangzhong, and the molding process is easier when in a low-temperature state.

[0092] (4) Division stage

[0093] Each of the above divided dough portions is divided into 60g portions and left for a bench time of 30 minutes to finish the dough for making bagels containing glutinous rice tangzhong.

[0094] 4. Molding Process

[0095] In order to manufacture a bagel containing glutinous rice tangzhong according to the present invention, a dough prepared by the above procedure is molded to manufacture a bagel, and as shown in the attached FIG. 4, the process comprises a material preparation step, a molding and fermentation step, and a baking step. The detailed procedure is described below with reference to the attached FIG. 1 to FIG. 4.

[0096] (1) Material preparation stage

[0097] Weigh out 120g of dough and 50g of vegetable oil, respectively, and prepare them.

[0098] That is, during the above dough manufacturing process, dried blueberries and dried cranberries are each mixed into the divided dough and provided, and 60g of dough containing dried blueberries and 60g of dough containing dried cranberries are each fermented and provided.

[0099] (2) Molding and fermentation stage

[0100] Overlap 60g of divided dough, gently press and twist with your hands to attach the ends to form a bagel shape, and ferment for 1 hour in a fermentation chamber at a temperature of 27℃ and a humidity of 70%.

[0101] (3) Sintering stage

[0102] The molded dough prepared in the above molding and fermentation steps is baked in a convection oven at an upper temperature of 150°C and a lower temperature of 150°C for 13 to 15 minutes with steam applied, and 50g of vegetable oil is topped on the baked bagel to complete the bagel containing glutinous rice tangzhong as shown in the attached Fig. 5.

[0103] The present invention is not limited by the embodiments described above, and various modifications and changes may be made by those skilled in the art, which are included within the spirit and scope of the invention as defined in the appended claims.

Claims

Claim 1 A process for manufacturing glutinous rice tangzhong, comprising: washing 16–21% by weight of glutinous rice flour thoroughly, draining it in a sieve for 30 minutes, baking it in a 200℃ oven for 20 minutes while flipping it over every 5 minutes, finely grinding the glutinous rice with a blender to prepare glutinous rice flour; mixing 72–77% by weight of Jerusalem artichoke water and 0.2–0.7% by weight of salt with the glutinous rice flour, raising the temperature from 50℃ to 65℃ and boiling for 20–30 minutes, mixing 2–7% by weight of fermented Jerusalem artichoke liquid and 1–4% by weight of yogurt, transferring the mixture to a clean tray, tightly wrapping it, cooling it sufficiently, and then aging it in a refrigerator for at least 12 hours; and mixing 27–34% by weight of strong flour and 5–10% by weight of Jerusalem artichoke flour with 10–15% by weight of Jerusalem artichoke water at low speed for 1 minute at medium speed. After mixing for 5 minutes, add and mix 2 to 7 wt% unsalted butter and 1 to 4 wt% vegetable oil, then mix at medium speed for 2 minutes, then add 9 to 14 wt% glutinous rice tangzhong, 8 to 13 wt% sourdough starter, 4 to 9 wt% sugar, 1 to 4 wt% Jerusalem artichoke extract, 0.5 to 1.5 wt% salt, and 0.3 to 1 wt% yeast.A dough manufacturing process comprising: preparing a first dough by adding 2% by weight of and 4 to 9% by weight of milk and mixing at medium speed for 4 minutes; dividing the first dough in half and mixing 3 to 8% by weight of dried blueberries and 3 to 8% by weight of dried cranberries into each half to prepare dough; and fermenting each of the divided doughs by low-temperature aging for 8 hours at a temperature of 1 to 5℃ and a humidity of 75 to 85%; and a forming process comprising: dividing the dough fermented in the above dough manufacturing process into 60g portions, overlapping each 60g portion of the divided dough, twisting by hand to attach the ends to form a bagel shape, fermenting for 1 hour in a fermentation chamber at a temperature of 27℃ and 70% humidity, baking the bagel-shaped dough in a convection oven at an upper temperature of 150℃ and a lower temperature of 150℃ with steam applied for 13 to 15 minutes, and then topping the top with 50g of vegetable oil; wherein the above Jerusalem artichoke water is prepared by washing Jerusalem artichokes under running water to remove soil and foreign matter, thinly slicing them, drying them in a dryer or in the sun, placing them in a dry pan without oil, performing a first roasting at a temperature of 35 to 40℃ for 3 to 5 minutes until golden brown, cooling them, performing a second roasting for 2 to 5 minutes, placing 5 to 10 pieces of the roasted Jerusalem artichokes in 1 to 2L of water, and 15 to The above-mentioned fermented Jerusalem artichoke liquid is prepared by boiling for 20 minutes, and after thoroughly washing the Jerusalem artichokes with water 3 to 4 times, peeling them and slicing them to a thickness of 1 to 2 cm, placing the Jerusalem artichokes and sugar in a sterilized jar in a weight ratio of 0.8:0.8 and stirring well every 2 days until the sugar dissolves, then aging and fermenting in a cool place away from sunlight for 3 months to produce the first Jerusalem artichoke extract, and the Jerusalem artichoke powder prepared by thoroughly washing the Jerusalem artichokes, slicing them thinly with the skin on, drying them in the sun or in a drying machine until completely dry, and then finely grinding them using a blender or grinder, is mixed with green tangerine liquid starter in a ratio of 0.2:0.A method for manufacturing a bagel containing glutinous rice tangzhong, characterized by adding and mixing the first Jerusalem artichoke extract in a weight ratio of 2 and fermenting it for 2 months, filtering the final fermented Jerusalem artichoke extract through filter paper and pressing the residue with a press to obtain a liquid fermented liquid, and preparing the green tangerine liquid starter by soaking green tangerines in water with baking soda dissolved in it for about 10 minutes, then rubbing the peel with coarse salt to wash them thoroughly and removing the moisture, applying sugar to the bottom of a sterilized container to a thickness of 1 to 3 cm, adding 2 / 3 of the green tangerines and covering them with sugar, adding the remaining 1 / 3 of the green tangerines on top and adding the remaining sugar, and aging and fermenting the prepared green tangerine extract in a cool place away from sunlight for 4 months, separating the prepared green tangerine extract into solids and liquid, and aging the separated green tangerine liquid for an additional 2 months. Claim 2 In claim 1, the glutinous rice tangzhong is composed of 18.87 wt% glutinous rice, 75.47 wt% Jerusalem artichoke water, 0.38 wt% salt, 3.96 wt% Jerusalem artichoke fermented liquid, and 1.32 wt% yogurt based on 100 wt% of the total, and the dough of the dough manufacturing process comprises 31.48 wt% strong flour, 11.02 wt% glutinous rice tangzhong, 6.29 wt% Jerusalem artichoke flour, 9.42 wt% sourdough starter, 5.67 wt% sugar, 1.89 wt% Jerusalem artichoke fermented liquid, 0.63 wt% salt, 0.54 wt% yeast, 6.29 wt% milk, 12.59 wt% Jerusalem artichoke water, 3.15 wt% unsalted butter, 1.57 wt% vegetable oil, 4.73 wt% dried blueberries, and dried cranberries. A method for manufacturing a bagel containing glutinous rice tangzhong, characterized by being composed of 4.73 weight%. Claim 3 In claim 1, the sourdough starter comprises: a first sourdough starter obtained by adding 1.84% by weight of honey and 5.56% by weight of Jerusalem artichoke fermentation liquid to 55.56% by weight of boiled Jerusalem artichoke water, mixing, and then adding 37.04% by weight of T55 flour, mixing, and fermenting in a 20°C wine cellar for 20 hours; a second sourdough starter obtained by adding 55.67% by weight of the first sourdough starter, 20.62% by weight of Jerusalem artichoke water, and 3.09% by weight of Jerusalem artichoke fermentation liquid, mixing for 5 minutes, then adding 20.62% by weight of T55 flour, mixing, and fermenting in a 20°C wine cellar for 24 hours; a third sourdough starter obtained by placing 70.78% by weight of the second sourdough starter, 14.61% by weight of T55 flour, and 14.61% by weight of Jerusalem artichoke water into a container, stirring, and fermenting in a 20°C wine cellar for 24 hours; and A method for manufacturing a bagel containing a non-glutinous rice starter, characterized by comprising a 4th sourdough starter formed by placing 76.54% by weight of a 3rd sourdough starter, 12.29% by weight of strong flour, and 11.17% by weight of Jerusalem artichoke water into a container, stirring them, and fermenting them in a 20℃ wine cellar for 24 hours.

Images