KR-20260067705-A - DOUGH USING ANTI-OBESITY INGREDIENT MADE WITH FERMENTING EMBRYO BUD OF RICE

Abstract

The present invention provides a dough utilizing anti-obesity ingredients made by fermenting rice germ, which is beneficial for diet and health, using rice germ and rice flour without wheat flour. The dough utilizing an anti-obesity component produced by fermenting rice germ according to the present invention may comprise: a liquid starter preparation step of preparing a liquid starter using rice germ and rice flour; a natural sourdough starter preparation step of preparing a natural sourdough starter by mixing rice flour with the liquid starter; an autolysis step of preparing a pre-dough using rice germ and rice flour; a final dough preparation step of preparing a final dough by mixing the natural sourdough starter and the pre-dough; a low-temperature aging step of refrigerating the final dough; a cold removal step of removing coldness from the final dough; a bench time step of resting the final dough; and a room temperature fermentation step of fermenting the final dough at room temperature.

Inventors

• 장찬미

Assignees

• 장찬미

Dates

Publication Date

20260513

Application Date

20241106

Claims (3)

1. In bread dough using rice germ, A liquid starter preparation step using rice germ and rice flour to prepare a liquid starter; A natural sourdough starter preparation step of preparing a natural sourdough starter by mixing rice flour into the above liquid starter; Autolysis step of preparing a pre-dough using rice germ and rice flour; A final dough preparation step of preparing the final dough by mixing the above natural sourdough starter and the above pre-dough; A low-temperature aging step for refrigerating the above-mentioned final dough; A cold removal step for removing coldness from the above-mentioned final dough; A bench time step for intermediate resting of the above final dough; and A room temperature fermentation step in which the above final dough is fermented at room temperature. Dough utilizing anti-obesity ingredients made by fermenting rice germ containing
2. In paragraph 1, The above natural sourdough starter preparation step is, Step 1 of natural sourdough starter, which prepares a primary mixture by mixing the above liquid starter in a ratio of 1 : 1 : rice flour by weight and leaving it at room temperature for a predetermined time, Step 2 of a natural sourdough starter, in which the above primary mixture is mixed in a ratio of 1 : 1 : rice flour by weight and left at room temperature for a predetermined time to prepare a secondary mixture. Step 3 of a natural sourdough starter, which prepares a tertiary mixture by mixing the above secondary mixture in a ratio of 1 : 1 : rice flour by weight and leaving it at room temperature for a predetermined time. Natural sourdough starter step 4, which involves mixing the above 3rd mixture in a ratio of 1 : rice flour by weight and leaving it at room temperature for a predetermined time to produce a natural sourdough starter. Dough utilizing an anti-obesity ingredient made by fermenting rice germ, characterized by including
3. In paragraph 2, In the above liquid starter preparation step, the liquid starter is prepared by mixing rice germ, rice flour, and water in a ratio of 1:1:3 by weight and leaving it for 5 days, and In the above autolyze step, a pre-dough is prepared by mixing rice germ, rice flour, and water in a ratio of 3:52:44 by weight and leaving it for a predetermined time. In the above autolyze step, salt and yeast are added to the above natural sourdough starter, in a ratio of 12:3:180 by weight of salt : yeast : above natural sourdough starter, and In the above low-temperature aging step, the final dough is aged at 2°C to 8°C for 15 to 18 hours, and In the above cold removal step, the final dough is left at room temperature for 50 to 70 minutes, and In the above bench time step, the final dough is left at room temperature for 10 to 20 minutes after being divided, and A dough utilizing an anti-obesity component made by fermenting rice germ, characterized in that the final dough is left at room temperature for 50 to 70 minutes during the room temperature fermentation step.

Description

Dough using anti-obesity ingredients made by fermenting rice germ {DOUGH USING ANTI-OBESITY INGREDIENT MADE WITH FERMENTING EMBRYO BUD OF RICE} The present invention relates to dough utilizing an anti-obesity component produced by fermenting rice germ, and more specifically, to dough utilizing an anti-obesity component produced by fermenting rice germ that allows rice germ and rice flour to be used as a substitute for wheat flour when baking bread. In Korea, rice has been used as a staple food since ancient times, and rice cakes, a processed food made from rice, have also been loved for a long time. However, as dietary habits become Westernized, bread is taking its place and is widely consumed as a substitute for rice and as a snack. According to Statistics Korea, South Korea's rice consumption is continuously decreasing, while the amount of government-purchased and stored rice (formerly known as government rice) remains very large, and the management costs are astronomical. Accordingly, continuous attempts have been made to develop rice bread as part of measures to promote rice consumption. Furthermore, due to the problems associated with wheat bread—such as stomach discomfort, digestive issues, and allergic reactions after consumption—as well as the perception that wheat flour is harmful to health, there has been a demand for bread made with rice instead of wheat flour. The general process of making bread is as follows: flour dough is prepared, aged for a set period of time, and baked in an oven or similar device to produce bread. At this time, the bread's structure expands significantly compared to the original dough. This occurs because a wheat protein called gluten has the characteristic of retaining air within the dough structure, which gives the bread a soft texture and a distinctive taste. However, rice has a low content of prolamin-type proteins such as gliadin and glutenin found in wheat, and is mainly composed of glutelin-type proteins, resulting in low viscosity; therefore, when kneaded and fermented under the same conditions as wheat flour, it does not expand like wheat flour dough. In other words, because rice lacks gluten, when bread is made using it, the characteristics such as texture differ significantly from wheat flour bread, which is why consumers do not prefer it and there is a problem of low marketability. To solve this problem, a method of making rice bread by adding gluten to rice flour was developed. Korean Patent Publication No. 2009-0052778 (May 26, 2009) relates to a base for making rice bread with increased baking power and a method for increasing the baking power of rice bread, wherein carbon dioxide generated during the fermentation of the dough can be captured by using a dough in which gluten is added to rice flour. However, in this case, there is a disadvantage that the bread smells of gluten, and genetic allergies and celiac disease may occur due to excessive intake of gluten protein. Meanwhile, a sourdough starter is required to make bread, and conventional rice koji produced for alcohol is mostly used for natural rice sourdough starters. However, using rice koji for alcohol has the disadvantage of producing an unpleasant odor during bread making. FIG. 1 is a diagram showing the process of manufacturing dough utilizing an anti-obesity component made by fermenting rice germ according to one embodiment of the present invention, and FIG. 2 is a diagram showing the process of manufacturing a natural sourdough starter using an anti-obesity component made by fermenting rice germ according to one embodiment of the present invention. Preferred embodiments of the present invention will be described in detail below with reference to the attached drawings. Prior to this, terms and words used in this specification and claims should not be interpreted as being limited to their ordinary or dictionary meanings. Instead, based on the principle that the inventor may appropriately define the concepts of terms to best describe his invention, they should be interpreted in a meaning and concept consistent with the technical spirit of the present invention. As the present invention is capable of various modifications and may have various embodiments, the examples described below and illustrated in the drawings are not intended to limit the present invention to specific embodiments, but should be understood to include all modifications, equivalents, and substitutions that fall within the spirit and technical scope of the present invention. Furthermore, it should be understood that various equivalents and modifications capable of replacing them may exist at the time of filing this application. FIG. 1 is a diagram showing the process of manufacturing dough utilizing an anti-obesity component made by fermenting rice germ according to one embodiment of the present invention, and FIG. 2 is a diagram showing the process of manufacturing a natural sourdough starter utilizing an anti-obesity component