KR100394112B1 - The manufacturing for method of crucain bread - Google Patents
The manufacturing for method of crucain bread Download PDFInfo
- Publication number
- KR100394112B1 KR100394112B1 KR10-1999-0057325A KR19990057325A KR100394112B1 KR 100394112 B1 KR100394112 B1 KR 100394112B1 KR 19990057325 A KR19990057325 A KR 19990057325A KR 100394112 B1 KR100394112 B1 KR 100394112B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- bread
- taiyaki
- manufacturing
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mechanical Engineering (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명은 밀가루25~30중량부,, 현미찹쌀40~50중량부, 정백당10~15중량부, 마아가린 5~10중량부, 정제염0.5~1중량부, 탄산수소나트륨0.3~0.5중량부, 전분3중량부, 쑥0.5~1중량부, 땅콩가루1중량부, 토코페롤 0.000003중량부를 혼합하여 반죽기와 혼합기로 충분히 교반하여 반죽한 다음, 30분간 방치하였다가, 일정량을 반죽에서 분리한 다음 붕어빵제조장치에 적당량을 넣어 붕어빵 형상으로 제조한 후에, 3~8g의 버터와 함께 통상의 비닐포장을 하여 -25℃이하의 온도로 냉동시켜 제조함을 특징으로 하는 붕어빵 반제품의 제조방법에 관한 것이다.The present invention is 25 to 30 parts by weight of wheat flour, 40 to 50 parts by weight brown rice glutinous rice, 10 to 15 parts by weight per white, 5 to 10 parts by weight of margarine, 0.5 to 1 part by weight of refined salt, 0.3 to 0.5 parts by weight of sodium bicarbonate, starch 3 parts by weight, mugwort 0.5-1 part by weight, 1 part by weight of peanut powder, 0.000003 parts by weight of tocopherol, thoroughly stirred with a kneader and a mixer, kneaded and left for 30 minutes, and then separated from the dough, the carp bread maker After the appropriate amount is put into the shape of the taiyaki bread, relates to a manufacturing method of a taiyaki bread semi-finished product, characterized in that the normal plastic packaging with 3-8 g of butter and frozen to a temperature of -25 ℃ or less.
Description
본 발명은 붕어빵 반제품의 제조방법에 관한 것으로서, 밀가루, 혐미찹쌀, 정백당, 정제염, 소다, 전분, 쑥, 땅콩가루 등으로 반죽하여 붕어형태를 제조한 후에 -20℃이하의 온도로 냉동시켜 유통하였다가, 소비자가 -10℃이하의 온도에서 냉동보관 하였다가 원할 때 꺼내어 세라믹으로 제조된 빵틀에 구워 먹을 수 있는 붕어빵 반제품의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a taiyaki bread semi-finished product, which is kneaded with flour, glutinous glutinous rice, white sugar, refined salt, soda, starch, mugwort, peanut powder, etc. The present invention relates to a manufacturing method of a crucian carp bread semi-finished product which a consumer can freeze and store at a temperature of -10 ° C. or lower, and then bake it in a ceramic mold.
종래에는 붕어빵이나 국화빵의 반죽을 만들기 위해서는 이른 새벽에 일어나 원료구입→계량→1차반죽→마아가린가열→식힘→2차반죽을 하여서 완성하였는데, 이때 각자의 개인에 따라서 갖가지 알수 없는 첨가물의 종류에다 일정한 기준이 없이 무자격자가 영세하게 제조함으로써 국민건강의 유해성 물질 첨가여부를 검증하지 않은채 통상적으로 붕어빵과 국화빵의 판매가 이루어지고 있음이 현실이다. 또한 빵을 구웠을 때도 빵틀에 빵이 달라붙어서 잘 떨어지지 않아서 힘이 들고 매번 식용유나 기름을 칠해서 써야하는 번거로움이 있었다.Conventionally, in order to make batter bread and chrysanthemum bread dough, it is early dawn to buy raw materials → weigh → first dough → margarine heating → cooling power → second dough. According to each individual, various kinds of additives are unknown. It is a fact that the sale of crucian bread and chrysanthemum bread is usually done without verification of the addition of harmful substances by the non-qualified person without the standard. In addition, when the bread is baked, the bread sticks to the breadboard and does not fall well, so it is difficult and hassle to use cooking oil or oil every time.
국내공개특허공보 공개번호 제99-2528호에는 생지를 반제품의 가루분말로 제조하여서 사용할때에는 물만 붓고 수요자가 점도를 알맞게 맞춰서 선택적으로 혼합시킨 후에 즉석에서 반죽하여 쓸 수 있는 붕어빵, 국화빵 가루분말혼합(프리믹스)제조방법에 관한 것이며,Korean Laid-Open Patent Publication No. 99-2528 discloses Taiyaki bread and chrysanthemum bread powder powder that can be kneaded immediately after pouring dough with water and selectively mixing it according to the viscosity when the dough is manufactured and used as a powder of semi-finished products. Premix)
국내공개실용신안공보 공개번호 제99-35919호에는 빵틀에 있어서 빵틀 프레임 회전시 빵성형틀의 자동젖힘장치등이 공개되어 있으나,Although the Korean Utility Model Publication No. 99-35919 discloses an automatic reeling device of a bread mold when the bread frame is rotated in the bread mold,
상기 종래의 기술들은 빵의 재료를 준비한 후에 반죽을 제조한 후에 빵을 굽는 과정등이 번거롭고, 제조장치가 주물이나 금속으로 구성되어 있어 빵의 표면에 중금속등이 묻어 인체에 해로운 영향을 미치는 등의 문제점이 있어 왔다.The conventional techniques are cumbersome, such as the process of baking the bread after preparing the dough after preparing the ingredients of the bread, and the manufacturing apparatus is made of cast or metal, such as heavy metals on the surface of the bread to adversely affect the human body, etc. There has been a problem.
상기와 같은 문제점을 해결하고자 본 발명은 밀가루, 현미찹쌀, 정백당, 정제염, 소다, 전분, 쑥, 땅콩가루 등으로 반죽하여 붕어형상을 성형한 다음 -20℃이하의 온도로 냉동시켜 유통하였다가, 소비자가 -10℃이하의 온도에서 냉동보관 하였다가 원할 때 꺼내어 세라믹으로 제조된 빵틀에 구워 먹을 수 있는 붕어빵 반제품의 제조방법을 제공하는데 그 목적이 있는 것이다.In order to solve the above problems, the present invention kneaded with flour, brown rice glutinous rice, white sugar, refined salt, soda, starch, mugwort, peanut powder, etc., to form a crucian carp and then frozen and distributed at a temperature below -20 ° C. It is an object of the present invention to provide a method for preparing a crucian carp bread semi-finished product which can be frozen and stored at a temperature of -10 ° C. or lower and then baked in a ceramic mold.
도1 본 발명의 붕어빵 반제품의 유통상태도1 is a distribution state of the taiyaki bread semi-finished products of the present invention
(A) 평면도 (B) 단면도(A) Top view (B) Sectional view
도2 본 발명의 붕어빵의 제조장치Fig. 2 manufacturing apparatus of taiyaki bread of the present invention
(C) 평면도 (D) 확대 상세도(C) Floor plan (D) Enlarged detail view
도3 본 발명의 붕어빵의 제조장치 상세도Figure 3 is a detailed view of the manufacturing device taiyaki bread of the present invention
(E) 단면도 (F) 젖힘 상세도(E) Sectional view (F) Fold detail
도면의 부호설명Explanation of symbols in the drawings
(1) 붕어빵틀상부 (1`) 붕어빵틀하부 (2) 지지대 (3) 개폐용고리(1) upper crucian carp (1`) lower crucian carp (2) support (3) hook
(4) 가열부(버너) (5) 반제품 (6) 포장(4) Heaters (burners) (5) Semi-finished products (6) Packaging
상기와 같은 목적을 달성하고자 본 발명은 조성물의 총중량기준으로 밀가루25~30중량부, 현미찹쌀40~50중량부, 정백당10~15중량부, 마아가린 5~10중량부, 정제염0.5~1중량부, 탄산수소나트륨0.3~0.5중량부, 전분1~3중량부, 쑥0.5~1중량부, 땅콩가루1중량부, 토코페롤0.000003중량부 등으로 반죽하여 붕어형상을 성형한 다음, 포장한 후에 -20℃이하의 온도로 냉동시켜 유통하였다가, 소비자가 -10℃이하의 온도에서 냉동보관 하였다가 원할 때 꺼내어 세라믹(토기)으로 제조된 빵틀에 구워 먹을 수 있는 붕어빵 반제품의 제조방법에 관한 것이다.The present invention to achieve the above object is 25 to 30 parts by weight, 40 to 50 parts by weight brown rice glutinous rice, 10 to 15 parts by weight per white, margarine 5 to 10 parts by weight, tablet salt 0.5 to 1 part by weight based on the total weight of the composition , Crucible shape is formed by kneading with 0.3 ~ 0.5 parts by weight of sodium bicarbonate, 1-3 parts by weight of starch, 0.5 ~ 1 parts by weight of wormwood, 1 part by weight of peanut powder, 0.000003 parts by weight of tocopherol, and then packing. The present invention relates to a manufacturing method of a crucian carp bread semi-finished product which can be frozen and distributed at a temperature of less than or equal to, and then stored at a temperature of less than or equal to -10, and then taken out when desired and baked in a bread mold made of ceramic (earth).
통상 붕어빵은 길거리에서 어린이나 행인들이 가볍게 시식하는 간식거리인 붕어빵을 건강에 이로운 재료들을 사용하여 붕어빵에서 영양분을 섭취할 수 있도록 본 발명의 붕어빵을 개발한 것이다.Common taiyaki bread is a taiyaki bread of the present invention to ingest nutrients from the taiyaki bread using the ingredients that are beneficial to health for the taiyaki bread snacks that children and passers-by on the street lightly.
종래에는 밀가루만 사용하였으나, 본 발명에서는 현미찹쌀을 밀가루 보다 더 많은양으로 첨가한 것으로서, 밀가루보다는 찹쌀이 더 졸깃졸깃하고, 한국인의 입맛에 더 맞으며, 영양적인 측면에서도 찹쌀이 더 우수한 것으로 공개되어 있다.Conventionally, only wheat flour was used, but in the present invention, brown rice glutinous rice was added in a larger amount than wheat flour, and glutinous rice is more flirty than wheat flour, more suitable for Korean taste, and it is disclosed that glutinous rice is better in terms of nutrition. have.
그러나, 찹쌀이 45중량부를 넘으면 빵의 맛보다, 떡의 맛이 강하므로 45중량부를 넘지 말아야하며, 쑥을 첨가한 것은 쑥의 향이 구워진 붕어빵에서 은은하게 풍겨나와 붕어빵을 씹을 때마다 쑥의 향을 느낄 수 있는 별미의 붕어빵을 제조하였으며, 쑥이 너무 많이 첨가되면 쑥의 향이 강하고, 너무 적으면 쑥의 향이 나지 않으므로, 최소 0.5중량부에서 최대1중량부를 넘지 말아야 한다. 마아가린, 땅콩가루 및 토코페롤은 단백질이나, 비타민을 붕어빵에서 섭취토록 조성하였으며, 땅콩가루가 1%를 넘으면 땅콩의 맛과 향이 강하므로 1%를 넘지 않도록 하며, 토코페롤은 한다.However, if the glutinous rice exceeds 45 parts by weight, the taste of the rice cake is stronger than the taste of the bread, and should not exceed 45 parts by weight, and the addition of mugwort is softly simmered from the scented sashimi of the mugwort and you can feel the aroma of mugwort whenever you chew. It was prepared with a delicious taiyaki bread, and if the wormwood is added too much, the scent of the wormwood is strong, so if the wormwood does not have the scent of wormwood, at least 0.5 parts by weight should not exceed 1 part by weight. Margarine, peanut powder and tocopherol are protein or vitamins to be consumed in crucian carp. If peanut powder is more than 1%, the taste and aroma of peanut is not more than 1%, and tocopherol is used.
본 발명에 사용되는 재료들의 맛과 향이 함께 어울어져 전에 만나지 못한 색다른 맛과 향을 지닌 영양식의 간식거리인 붕어빵인 것이다.The taste and aroma of the ingredients used in the present invention together is a taiyaki bread that is a nutritious snack with a different taste and aroma not met before.
실시예를 통하여 본 발명을 상세히 설명하도록 하였다.The present invention will be described in detail through examples.
실시예 1Example 1
밀가루30중량부, 현미찹쌀45중량부, 정백당12중량부, 마아가린 6중량부, 정제염0.8중량부, 탄산수소나트륨0.7중량부, 전분1중량부, 쑥0.8중량부, 땅콩가루1중량부, 토코페롤0.000003중량부를 혼합하여 반죽기와 혼합기로 충분히 교반하여 반죽한 다음,30 parts by weight of wheat flour, 45 parts by weight of brown rice glutinous rice, 12 parts by weight per white, 6 parts by weight of margarine, 0.8 parts by weight of refined salt, 0.7 parts by weight of sodium bicarbonate, 1 part by weight of starch, 0.8 parts by weight of wormwood, 1 part by weight of peanut powder, tocopherol Mix 0.000003 parts by weight and stir thoroughly with a kneader and mixer,
30분간 방치하였다가, 일정량을 반죽에서 분리한 다음 붕어빵제조장치에 적당량을 넣어 붕어빵 형상으로 제조한 후에 붕어빵제조장치의 하단에 설치된 가열기로 가열하여 색깔이 노릿노릿 해질 때까지 구워 붕어빵을 제조하는 것이다.After leaving for 30 minutes, a certain amount is separated from the dough, and then put into the Taiyaki bread making apparatus into the shape of the Taiyaki bread, and then heated with a heater installed at the bottom of the Taiyaki bread manufacturing apparatus to bake until the color becomes noritsu .
상기와 같이 제조한 붕어빵은 밀가루30중량부, 현미찹쌀45중량부, 정백당12중량부, 마아가린 6중량부, 정제염0.8중량부, 탄산수소나트륨0.7중량부, 전분1중량부, 쑥0.8중량부, 땅콩가루1중량부, 토코페롤0.000003중량부로 조성되어 있는 것이다.The taiyaki bread prepared as described above is 30 parts by weight of flour, 45 parts by weight of brown rice glutinous rice, 12 parts by weight per white, 6 parts by weight of margarine, 0.8 parts by weight of refined salt, 0.7 parts by weight of sodium bicarbonate, 1 part by weight of starch, 0.8 parts by weight of mugwort, 1 part by weight of peanut powder, 0.000003 parts by weight of tocopherol.
실시예 2Example 2
밀가루25중량부, 현미찹쌀45중량부, 정백당10중량부, 마아가린 5중량부, 정제염0.5중량부, 탄산수소나트륨0.5중량부, 전분3중량부, 쑥0.5중량부, 땅콩가루1중량부, 토코페롤0.000003중량부를 혼합하여 반죽기와 혼합기로 충분히 교반하여 반죽한 다음,25 parts by weight of wheat flour, 45 parts by weight of brown rice, 10 parts by weight of white sugar, 5 parts by weight of margarine, 0.5 parts by weight of refined salt, 0.5 parts by weight of sodium bicarbonate, 3 parts by weight of starch, 0.5 parts by weight of wormwood, 1 part by weight of peanut powder, tocopherol Mix 0.000003 parts by weight and stir thoroughly with a kneader and mixer,
30분간 방치하였다가, 일정량을 반죽에서 분리한 다음 붕어빵제조장치에 적당량을 넣어 붕어빵 형상으로 제조한 후에, 통상의 비닐포장을 하여 유통시킨다. 상기 비닐포장 내에는 붕어빵을 어디서든지 구워먹을 수 있게 버터 3~9g을 내장시켰으며, (이때 버터는 통상의 포장된 것을 내장시키는 것이다) 일차 냉동으로 -25℃이하의 온도로 냉동시켜 맛과 향을 보관 한 다음에 그 상태로 유통하였다가, 소비자가 구입 후 또는 판매소에서 -5℃이하의 온도에서 냉동보관 하였다가 1시간정도 해동시키면 원래의 식감이 유지되면서 탄산수소나트륨의 영향으로 붕어형상이 부풀어져 식감이 좋아지고 전자렌지나, 끓는 물에 덮히거나, 팬으로 구웠을 때 색깔이 노릿노릿 해진느 것으로, 소비자가 원할 때 꺼내어 구워 먹을 수 있는 붕어빵의 반제품을 제조하는 것이다.After leaving for 30 minutes, a certain amount was separated from the dough, and then, an appropriate amount was put into a taiyaki bread manufacturing apparatus to prepare a taiyaki bread shape, and then distributed in a normal vinyl packaging. In the plastic packaging, 3 ~ 9g of butter was built to bake anywhere in the Taiyaki, (the butter is a built-in ordinary packaging) by freezing at a temperature below -25 ℃ by primary freezing to taste and flavor After storage, it was distributed as it is, and after freezing at the temperature of -5 ℃ or lower at the store or after thawing for about 1 hour, the original texture was maintained and the crucian shape was affected by the effect of sodium bicarbonate. Its swelling and texture improves and the color becomes yellowish when it is covered in a microwave, boiling water, or when it is baked in a pan.It manufactures semi-finished products of Taiyaki, which can be taken out and eaten when consumers want it.
이때, 일차냉동시 -25℃이상이 되면 숙성이 되지 않을뿐더러 맛과 향이 사라진다.At this time, when the first freezing at -25 ℃ or more not only aged and taste and flavor disappear.
이차냉동시 해동시간은 1~2시간이 지나야 식감이 가장 좋으며, 붕어빵제조장치에서 구울 때 색깔이 가장 좋으며, 가장 위생적이다.The thawing time for the second refrigeration is 1 ~ 2 hours to get the best texture, and the color is the best and the most hygienic when baked in crucian bread making equipment.
실시예 3Example 3
(제조장치에서 붕어빵의 형틀을 세라믹(토기)으로 제조한다.)(The mold of Taiyaki is made of ceramic in earthenware.)
질이 좋은 진흙을 준비한 다음, 상기 진흙을 채로 걸러 불순물을 제거한 후, 물을 부어 진흙을 반죽한 다음, 붕어빵의 형틀을 만들어 가마에 넣어 1000~1300℃로 구워 붕어빵의 형틀을 제조한다.After preparing good quality mud, the impurities are removed by filtering the mud, and then poured with water to knead the mud, and then the mold is made of crucian bread and put into a kiln and baked at 1000 to 1300 ° C. to prepare a crucible.
상기와 같이 제조된 세라믹(토기)의 붕어빵 형틀에 실시예1 및 2에서 반죽한 재료를 넣어 구워 먹으면 고온을 유지하며, 세라믹(토기)의 원적외선작용으로 맛이 고급스러울 뿐 아니라, 중금속이 붕어빵 표면에 묻어 나올 염려가 없으며, 예열된 토기를 계속 이용하므로 연료비를 절감할 수 있는 경제적인 붕어빵의 제조장치인 것이다.Put the ingredients kneaded in Examples 1 and 2 into the crucible bread mold of the ceramic (earthenware) prepared as described above to maintain a high temperature, the taste is not only high-quality by the far-infrared action of the ceramic (earthenware), the heavy metal surface There is no fear to bury in, and it is economical taiyaki bread manufacturing apparatus that can reduce fuel costs by using preheated earthenware.
(관능검사)(Sensory test)
상기 실시예에 의해 제조된 붕어빵을 훈련된 관능평가 요원 20명을 대상으로 하여 관능검사를 실시하였다. 관능검사는 기호도등에 대해 실시하였다.The sensory evaluation was conducted for 20 trained sensory evaluation agents of the taiyaki bread prepared by the above example. Sensory evaluation was performed for preference.
표.table.
관능평점 - 1 : 아주 나쁘다, 아주 약하다Sensory Score-1: Very bad, very weak
2 : 나쁘다, 약하다2: bad, weak
3 : 보통이다3: is normal
4 : 좋다, 강하다4: good, strong
관능검사결과 본 발명에 따른 붕어빵은 전체적인 맛이 조화를 이루었으며, 각 재료의 향의 강도도 우수하게 나타남을 알 수 있었다.As a result of the sensory test, the taiyaki bread according to the present invention was in harmony with the overall taste, the strength of the fragrance of each material was also found to be excellent.
본 발명의 도면을 참고하여 설명하면 다음과 같다.When described with reference to the drawings of the present invention.
도1은 본 발명의 붕어빵 반제품의 유통상태도로서, (A)평면도를 (B)단면도를, 도2는 본 발명의 붕어빵의 제조장치로서, (C)평면도를 (D)확대 상세도를, 도3은 본 발명의 붕어빵의 제조장치 상세도로서, (E)단면도를, (F)젖힘 상세도를 도시하였고, 붕어빵틀상부(1), 붕어빵틀하부(1`), 지지대(2), 개폐용고리(3), 가열부(버너)(4), 반제품(5), 포장(6)을 나타냄을 알 수 있다.1 is a distribution state diagram of a crucian carp bread of the present invention, (A) plan view (B) cross-sectional view, Figure 2 is a manufacturing device of the carp bread of the present invention, (C) plan view (D) enlarged detail view, 3 is a detailed view of the taiyaki bread manufacturing apparatus of the present invention, (E) cross-sectional view, (F) showing the detail of the weeping, the upper crucian bread top (1), the crucian bread bottom (1`), the support (2), opening and closing It can be seen that the hook 3, the heating part (burner) 4, the semifinished product 5, and the packaging 6 are shown.
도1은 붕어형태로 반죽된 반제품의 유통되는 상태를 도시한 것이며, 도2 및 도3는 붕어빵장치로서, 붕어빵틀(1,1`)는 세라믹(토기)로 제조된 것이며 기타, 지지대(2)등은 금속으로 구성되어 있는 붕어빵 제조장치인 것이다.Figure 1 shows the distribution of the semi-finished product kneaded in the form of crucian carp, Figure 2 and Figure 3 is a crucian bread device, crucian bread frame (1, 1`) is made of ceramic (earthenware) and other, support (2) ) Is a taiyaki bread making device composed of metal.
상기와 같은 본 발명은 붕어형상의 준비된 반죽을 소비자가 단순히 구워서 기호에 맞게 시식할 수 있는 간편할 뿐 아니라 위생적으로 장시간 보관할 수 있는 간식거리로서 소비자의 건강을 증진시키는 효과가 있는 것이다.As described above, the present invention has the effect of improving the health of the consumer as a snack that can be easily stored and hygienically stored for a long time in accordance with preferences by simply baking a crucian-shaped prepared dough.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-1999-0057325A KR100394112B1 (en) | 1999-12-13 | 1999-12-13 | The manufacturing for method of crucain bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-1999-0057325A KR100394112B1 (en) | 1999-12-13 | 1999-12-13 | The manufacturing for method of crucain bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20000012581A KR20000012581A (en) | 2000-03-06 |
| KR100394112B1 true KR100394112B1 (en) | 2003-08-06 |
Family
ID=19625556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-1999-0057325A KR100394112B1 (en) | 1999-12-13 | 1999-12-13 | The manufacturing for method of crucain bread |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100394112B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100935296B1 (en) * | 2008-01-31 | 2010-01-06 | 배천복 | A fast ho-dduk |
| KR102151881B1 (en) * | 2019-09-03 | 2020-09-03 | 장소영 | Manufacturing method of fish-shaped bread composition |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100349327B1 (en) * | 2000-05-18 | 2002-08-21 | 김승수 | Baking recipe of bean-jam bun |
| KR100461916B1 (en) * | 2001-06-19 | 2004-12-14 | 박슬기 | The method and apparatus for manufacturing of bakseulgi bread |
| KR100404130B1 (en) * | 2001-07-20 | 2003-11-03 | 주식회사 파리크라상 | Fabrication method of pie choux |
-
1999
- 1999-12-13 KR KR10-1999-0057325A patent/KR100394112B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100935296B1 (en) * | 2008-01-31 | 2010-01-06 | 배천복 | A fast ho-dduk |
| KR102151881B1 (en) * | 2019-09-03 | 2020-09-03 | 장소영 | Manufacturing method of fish-shaped bread composition |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20000012581A (en) | 2000-03-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100750482B1 (en) | Manufacturing method of walnut confectionery | |
| KR101177367B1 (en) | Preparing method of biscuit containing seaweed | |
| JP5101823B2 (en) | Food material | |
| KR101909715B1 (en) | Manufacturing method for cream cheese and squid ink bread | |
| KR101724664B1 (en) | Bread containing mashed sweet potato and method for manufacturing the same | |
| KR102342924B1 (en) | Glutinous rice walnut cake manufacturing method | |
| KR102321163B1 (en) | Manufacturing method non-fried cheese balls | |
| KR100394112B1 (en) | The manufacturing for method of crucain bread | |
| KR102529029B1 (en) | Manufacturing method for ginseng madeleine and ginseng madeleine manufactured by the same | |
| JP2003199497A (en) | Cake made of rice powder and method of production for the same | |
| KR101084542B1 (en) | Method for producing three color korean traditional confectionary using lotus | |
| US20080063761A1 (en) | Processed Flour Food Containing Added Bilberries and Method of Coloring The Food | |
| KR20170119086A (en) | Manufacturing method of ice moon cake | |
| KR102539825B1 (en) | Manufacturing method for rice madeleine and rice madeleine manufactured by the same | |
| KR101744649B1 (en) | Manufacturing method of cream with grape juice and bread | |
| KR102368189B1 (en) | Ssanghwa jeonbyeong and manufacturing method thereof | |
| KR101477987B1 (en) | Pancake and the manufacturing method thereof | |
| CN111685144A (en) | Preparation method of fructus amomi cake | |
| KR100349327B1 (en) | Baking recipe of bean-jam bun | |
| KR20160106328A (en) | Crucian shaped bread and the manufacturing method thereof | |
| CN109892374A (en) | A kind of secret fruity bronze gong burning processing technology | |
| KR102539826B1 (en) | Manufacturing method for soybean madeleine and soybean madeleine manufactured by the same | |
| KR20040083303A (en) | A method for manufacturing a wheat flour composite for crust of crucian shaped bread | |
| KR102505366B1 (en) | Method for making of bread contained cup | |
| CN110037077A (en) | A kind of camomile red bean cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| J206 | Request for trial to confirm the scope of a patent right | ||
| J301 | Trial decision |
Free format text: TRIAL DECISION FOR CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE REQUESTED 20070315 Effective date: 20070601 |
|
| FPAY | Annual fee payment |
Payment date: 20121009 Year of fee payment: 10 |
|
| FPAY | Annual fee payment |
Payment date: 20131025 Year of fee payment: 11 |
|
| FPAY | Annual fee payment |
Payment date: 20150424 Year of fee payment: 12 |
|
| R401 | Registration of restoration | ||
| LAPS | Lapse due to unpaid annual fee |