公开(公告)号：KR1020140015966A

公开(公告)日：2014-02-07

申请号：KR1020120082549

申请日：2012-07-27

Applicant: 대한민국(농촌진흥청장)

Inventor： 우관식 ,  고지연 ,  서명철 ,  이재생 ,  송석보 ,  곽도연 ,  정태욱 ,  김기영 ,  김정인 ,  오인석

IPC: A23L7/196 ,  A23F3/30 ,  A23F3/16 ,  A23L2/38

CPC classification number: A23L7/1975 ,  A23F3/30 ,  A23F3/34 ,  A23L2/38 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2250/2104 ,  A23V2250/2132 ,  B65D85/808

Abstract: The present invention relates to roasted sorghum with an improved antioxidant activity, a functional roasted sorghum tea bag and a functional roasted sorghum beverage having the same as an active ingredient and more specifically, to roasted sorghum with an improved antioxidant activity, which produces a functional roasted sorghum tea bag and a functional roasted sorghum beverage which have an excellent antioxidant activity compared to leached tea which is generally distributed in a market and furthermore, creates demand of consumption with functional food besides food for cooking-with-rice, and to a functional roasted sorghum tea bag and to a functional roasted sorghum beverage having the same as an active ingredient. [Reference numerals] (AA) Prepare and carefully select raw materials; (BB) Roast 5-20% of polished sorghum(whole grain) or sorghum which is not polished; (CC) Roast at 180-200°C for 6-9 minutes; (DD) Pack 5-10 g in a tea bag; (S1) Material preparation step; (S2) Sorghum parched tea producing step; (S3) Sorghum parched tea packing step

Abstract translation: 本发明涉及具有改善的抗氧化活性的烤高粱，功能烤高粱茶包和具有与活性成分相同的功能烤高粱饮料，更具体地说，涉及具有改善的抗氧化活性的焙烤高粱，其产生功能烤 高粱茶袋和功能性高粱饮料，其与通常分布在市场上的浸出茶相比具有优异的抗氧化活性，此外，除了用米饭烹饪的食物之外，还产生功能食品的消费需求，并且功能烤 高粱茶袋和与活性成分相同的功能性高粱饮料。 （附图标记）（AA）准备并仔细选择原料; （BB）烤抛光高粱（全谷物）的5-20％或未抛光的高粱; （CC）在180-200℃烘烤6-9分钟; （DD）将5-10克包装在茶包中; （S1）材料制备步骤; （S2）高粱干茶生产步骤; （S3）高粱干茶包装步骤

公开(公告)号：KR1020120121717A

公开(公告)日：2012-11-06

申请号：KR1020110039686

申请日：2011-04-27

Applicant: 대한민국(농촌진흥청장) ,  경북대학교 산학협력단 ,  창원대학교 산학협력단

Inventor： 서명철 ,  우관식 ,  강종래 ,  이재생 ,  송석보 ,  오병근 ,  고지연 ,  남민희 ,  김창순 ,  김영호

IPC: A21D13/00 ,  A21D13/04

Abstract: PURPOSE: A producing method of healthy bread containing unpolished red sorghum powder is provided to mix the red sorghum powder with flour before fermenting. CONSTITUTION: A producing method of healthy bread containing unpolished red sorghum powder comprises the following steps: crushing unpolished red sorghum to obtain powder; mixing flour, yeast, and water to obtain flour dough; adding the red sorghum powder into the flour dough to obtain mixed dough; fermenting the mixed dough at 20-40 deg. C; and baking the fermented dough at 100-250 deg. C. [Reference numerals] (AA) Mixing 1(mixing materials for 1.5 minutes using a speed1 kneader); (BB) Mixing 2(mixing materials for 2 minutes using a speed2 kneader); (S1) Preparing materials; (S1-1) Preparing main materials(flour, sorghum powder); (S1-2) Preparing secondary materials(sugar, salt, skimmed milk powder, gluten, SSL); (S2) Mixing the materials; (S2-1) Mixing water, yeast, and flour; (S2-2) Mixing 1(mixing materials for 2.5 minutes using the speed1 kneader); (S2-3) Mixing 2(mixing materials for 1.5 minutes using the speed2 kneader); (S2-4) Adding shortening; (S2-5) Mixing (mixing materials using the speed1 and speed2 kneaders for 1.5 minutes each); (S3) Mixing sorghum powder; (S3-1) Adding the sorghum powder into dough; (S4) Fermenting and molding; (S4-1) Maintaining the temperature of the dough at 25 deg. C; (S4-2) Fermenting the dough in a fermenter(30 deg. C, 85% humidity, 40 minutes); (S4-3) Punching and dividing the dough before settling for 10 minutes, and molding; (S4-4) Inserting the dough into an oven tray, and settling for 50 minutes; (S5) Baking and packaging; (S5-1) Backing in a 180 deg. C oven for 20 minutes; (S5-2) Cooling, dehumidifying, and packaging

Abstract translation: 目的：提供含有未抛光红高粱粉的健康面包的生产方法，在发酵前将红高粱粉与面粉混合。 构成：含有未抛光的红高粱粉的健康面包的制作方法，包括以下步骤：粉碎未经抛光的红高粱获得粉末; 混合面粉，酵母和水，得到面粉; 将红高粱粉加入面粉面团中，得到混合面团; 在20-40度发酵混合面团 C; 并在100-250度烘烤发酵面团。 （AA）混合1（使用速度1捏合机混合1.5分钟）; （BB）混合2（使用speed2捏合机混合2分钟）; （S1）准备材料; （S1-1）准备主料（面粉，高粱粉）; （S1-2）制备次生材料（糖，盐，脱脂奶粉，面筋，SSL）; （S2）混合材料; （S2-1）混合水，酵母和面粉; （S2-2）混合1（使用speed1捏合机混合料2.5分钟）; （S2-3）混合2（使用speed2捏合机混合物料1.5分钟）; （S2-4）添加起酥油; （S2-5）混合（使用speed1和speed2捏合机混合材料1.5分钟）; （S3）混合高粱粉; （S3-1）将高粱粉加入面团; （S4）发酵和成型; （S4-1）将面团的温度保持在25度。 C; （S4-2）在发酵罐（30℃，湿度85％，40分钟）中发酵生面团; （S4-3）在沉降10分钟之前冲压和分割面团，并进行成型; （S4-4）将面团插入烤箱托盘中，沉降50分钟; （S5）烘焙包装; （S5-1）支撑在180度 C烤箱20分钟; （S5-2）冷却，除湿和包装