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KR-102961913-B1 - METHOD FOR MANUFACTURING PERILLA OIL BAGELS AND PERILLA OIL BAGELS MANUFACTURED THEREFROM

KR102961913B1KR 102961913 B1KR102961913 B1KR 102961913B1KR-102961913-B1

Abstract

One embodiment of the present specification provides a method for making a perilla oil bagel, comprising: (a) mixing flour, sourdough starter, and water; (b) adding olive oil, perilla oil, and water to the product of step (a) and mixing to prepare a dough; (c) fermenting the dough; (d) shaping the dough; and (e) heating the dough.

Inventors

  • 이재형

Dates

Publication Date
20260507
Application Date
20241011

Claims (7)

  1. (a) A step of mixing 100 parts by weight of flour, 10 to 20 parts by weight of sourdough starter, and 40 to 50 parts by weight of water; (b) a step of preparing a dough by adding 1.2 to 3.6 parts by weight of olive oil, 1.2 to 3.6 parts by weight of perilla oil, and 5 to 15 parts by weight of water to the product of step (a) above and mixing; (c) a step of fermenting the above dough; (d) a step of shaping the dough; and (e) a step of heating the dough; comprising, A method for manufacturing a perilla oil bagel, wherein in step (b) above, the olive oil and perilla oil are added in a weight ratio of 1:0.5 to 3.
  2. delete
  3. delete
  4. In paragraph 1, The above step (c) is, (c1) A step of fermenting the above dough at room temperature for 30 to 90 minutes; (c2) After step (c1) above, a step of fermenting the dough at 1 to 5 ℃ for 10 to 40 hours; and (c3) A step of fermenting the dough at room temperature after the above step (c2); comprising a method for making a perilla oil bagel.
  5. In paragraph 4, A method for making perilla oil bagels, wherein the above (c3) step is performed until the temperature of the dough reaches 15 to 17 ℃.
  6. In paragraph 1, The above step (e) is, (e1) a step of blanching the dough in boiling water; and (e2) A step of baking at a temperature of 200~250℃; comprising a method for manufacturing a perilla oil bagel.
  7. Perilla oil bagel prepared by the method of claim 1.

Description

Method for manufacturing perilla oil bagels and perilla oil bagels manufactured therefrom This specification relates to a method for manufacturing perilla oil bagels and perilla oil bagels manufactured therefrom. In Europe, healthy breads made with olive oil have long been produced, the most representative of which is Ciabatta, a traditional Italian bread. As Italy is a mountainous region where dairy farming is difficult to develop, bread made with olive oil instead of butter has been produced; recently, with the growing interest in healthy bread, this type of bread is gaining great popularity under the name "vegan bread." In particular, since regular bread and pastries contain animal milk or butter, people with severe lactose intolerance who cannot consume dairy products face the inconvenience of not being able to enjoy commercially available bread and pastries with peace of mind. However, bread made using olive oil instead of milk or butter, such as ciabatta, has the advantage of allowing even those with lactose intolerance to consume it without worry. Korea, like Italy, has many mountainous regions. Although dairy products are not as difficult to obtain as they were in the past, healthy oils have been used for a long time, one of which is perilla oil. Perilla oil is made by pressing perilla seeds; oil extracted from roasted perilla seeds has a distinctive nutty flavor. It has been used to enhance the flavor of Korean cuisine or as cooking oil, and recently, it has become increasingly known as a healthy vegetable oil. Perilla oil is a healthy oil richer in Omega-3 than any other vegetable oil, including olive oil. Since Omega-3 is an essential fatty acid that cannot be synthesized in the body, it must be obtained through food. Omega-3 is known to help lower blood pressure by cleansing blood vessels and contribute to brain health by improving the condition of brain nerves, which require the most blood circulation. Furthermore, it is known that consuming sufficient amounts of alpha-linolenic acid, an Omega-3 fatty acid found in perilla oil, can protect and regenerate damaged brain cells, thereby helping to improve learning ability, enhance memory, and prevent dementia. Additionally, perilla oil is rich in Vitamin A, which can also benefit eye health. Hereinafter, one aspect of this specification will be described based on specific examples. However, the details described in this specification may be implemented in various different forms and are therefore not limited to the embodiments described herein. Throughout the specification, when a part is described as "including" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but rather allows for the inclusion of additional components. When a range of numerical values is described in this specification, unless a specific range is otherwise described, the value has the precision of significant figures provided according to the standard rules in chemistry for significant figures. For example, 10 includes a range of 5.0 to 14.9, and the number 10.0 includes a range of 9.50 to 10.49. Method for making sesame oil bagels A method for preparing a perilla oil bagel according to one aspect of the present specification comprises: (a) mixing flour, sourdough starter, and water; (b) adding olive oil, perilla oil, and water to the product of step (a) and mixing to prepare a dough; (c) fermenting the dough; (d) shaping the dough; and (e) heating the dough. The above method for making perilla oil bagels allows for the production of healthy, flavorful, and chewier bagels by using perilla oil in the dough, and by using perilla oil instead of milk or butter used in the production of regular bread, people with lactose intolerance can consume it without discomfort. Step (a) above is the step of preparing dough by mixing flour, sourdough starter, and water. The flour mentioned above may be general strong flour, but is not limited thereto; any flour generally suitable for making bagels, such as rye flour or whole wheat flour, may be used without restriction. The above Levain is a natural sourdough starter made by mixing flour and water. It is produced based on the principle that when flour and water are mixed and left at room temperature, microorganisms contained in the flour naturally grow and cause fermentation. Levain breaks down gluten into an easily digestible form, so bread made with Levain can be easily digested, and the proliferation of mold is inhibited, allowing the bread to be kept fresh. The content of the above-mentioned levain may be 10 to 20 parts by weight based on 100 parts by weight of the above-mentioned flour. For example, it may be 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, or a range between two of these values. If the conten