KR100394460B1 - Bread made of sweet potato and producing method thereof - Google Patents
Bread made of sweet potato and producing method thereof Download PDFInfo
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- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A—HUMAN NECESSITIES
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- 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
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- A—HUMAN NECESSITIES
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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Abstract
본 발명은 고구마 빵에 관한 것으로, 특히 계란 3∼4개, 설탕 200∼300g, 버터 40∼60g, 우유 35∼45g, 밀가루 250∼350g, 팥가루 200∼300g와 소량의 베이킹 파우더로 반죽되는 피와; 삶은 고구마 1㎏, 설탕 100∼180g, 버터 20∼30g, 계란 2∼3개, 우유 20∼30g, 생크림 25∼35g과 소량의 소금, 향료, 럼주를 넣어 만든 소;로 이루어지는 것을 특징으로 하며, 이렇게 제조된 고구마 빵은 고구마에 함유되어 있는 우수한 영양 성분을 그대로 유지하면서 고구마 자체의 자연향과 풍미감을 느낄 수 있는, 미·후각적으로 우수한 형태의 분식 기호 식품을 제공할 수 있다.The present invention relates to sweet potato bread, in particular 3 to 4 eggs, 200 to 300 g of sugar, 40 to 60 g of butter, 35 to 45 g of milk, 250 to 350 g of flour, 200 to 300 g of red bean powder and a small amount of baking powder Wow; Boiled sweet potato 1kg, sugar 100-180g, butter 20-30g, 2-3 eggs, milk 20-30g, fresh cream 25-35g and a small amount of salt, spices, rum made of beef; The sweet potato bread prepared in this way can provide a taste of taste and taste that can be tasted excellent taste of the sweet potato itself, while maintaining the excellent nutritional ingredients contained in the sweet potato as it is.
Description
본 발명은 고구마 빵 및 그 제조방법에 관한 것이다.The present invention relates to sweet potato bread and a method of manufacturing the same.
고구마(Ipomoea batatas)는 수분을 제외한 대부분이 전분으로서 우수한 탄수화물의 공급원이며 쌀, 보리 등의 곡류와 함께 주요 식량자원으로 이용되어 왔다. 또한, 천연의 베타카로틴(β-carotene)과 각종 무기물, 비타민 및 식이섬유의 공급원으로서 그 영양성과 기능성이 확인되면서 편의식품, 기호식품 및 건강보조식품의 재료로 이용되고 있다.Sweet potato ( Ipomoea batatas ) is a starch except most water, a good source of carbohydrates, and has been used as a major food source along with grains such as rice and barley. In addition, as a source of natural beta-carotene (beta-carotene) and various minerals, vitamins and dietary fiber, its nutritional and functional properties have been confirmed, and is used as a convenient food, favorite food and health supplement food.
고구마는 특히 당질과 비타민 C가 많고 수분이 적어서 칼로리가 높으며, 고구마의 요리 방법으로는 삶거나 굽는 것 이외에 튀김이나 죽으로도 요리한다. 서양에서는 버터구이, 파이, 프라이 스위트포테이토 등을 만들며 중국요리에도 쓴다.Sweet potatoes are high in calories because they are high in sugar, vitamin C, and low in moisture. Sweet potatoes are cooked with fried or porridge as well as boiled or baked. In the West, they make butter, pies, fries and sweet potatoes and use them in Chinese cuisine.
그러나, 이렇듯 맛과 영양이 우수한 고구마를 빵에 적용한 예는 없었다.However, there is no example of applying sweet potato with excellent taste and nutrition to bread.
따라서, 본 발명의 목적은 상기한 바와 같은 우수한 식용재료인 고구마의 이용성을 증진시키며 고구마 특유의 맛, 색, 영양 및 신선도가 살아 있는 고구마 빵을 제공하는데 있다.Accordingly, it is an object of the present invention to improve the usability of sweet potatoes, which is an excellent edible material as described above, and to provide sweet potato bread in which the sweet potato unique taste, color, nutrition and freshness are alive.
본 발명의 또 다른 목적은 상기 고구마 빵의 제조방법을 제공하는데 있다.Another object of the present invention to provide a method for producing the sweet potato bread.
상기한 바와 같은 본 발명의 목적은, 계란 3∼4개, 설탕 200∼300g, 버터 40∼60g, 우유 35∼45g, 밀가루 250∼350g, 팥가루 200∼300g와 소량의 베이킹 파우더로 반죽되는 피와; 삶은 고구마 1㎏, 설탕 100∼180g, 버터 20∼30g, 계란 2∼3개, 우유 20∼30g, 생크림 25∼35g과 소량의 소금, 향료, 럼주를 넣어 만든 소;로 이루어지는 것을 특징으로 하는 고구마 빵에 의해 달성한다.The object of the present invention as described above is a blood dough kneaded with 3 to 4 eggs, 200 to 300 g of sugar, 40 to 60 g of butter, 35 to 45 g of milk, 250 to 350 g of flour, 200 to 300 g of red bean flour and a small amount of baking powder. Wow; Boiled sweet potato 1kg, sugar 100-180g, butter 20-30g, 2-3 eggs, 20-30g milk, 25-35g fresh cream and a small amount of salt, spices, rum stuffed sweet potato, characterized in that consisting of; Achieve by bread.
즉, 본 발명에 따른 고구마 빵은 계란 3∼4개, 설탕 200∼300g, 버터 40∼60g, 우유 35∼45g을 중탕으로 가열하여 설탕과 버터를 완전히 녹인 다음, 밀가루 250∼350g, 팥가루200∼300g, 베이킹 파우더 소량을 넣어 상온에서 반죽하는 피 제조단계; 고구마 1㎏을 세척하여 찜통에서 수증기로 삶은 다음 껍질을 제거하고 으깬 후, 설탕 100∼180g, 버터 20∼30g, 계란 2∼3개, 우유 20∼30g, 생크림 25∼35g과 소량의 소금, 향료, 럼주를 넣어 약한 불에서 가열하는 소 제조단계; 상기 피 제조단계에서 만들어진 피로 상기와 같이 하여 만들어진 소를 둘러싸는 모양의 빵 성형단계;와 상기 성형된 빵을 180∼200℃온도로 오븐에서 10분 정도 굽는 단계;로 이루어진다.That is, sweet potato bread according to the present invention is heated 3 to 4 eggs, 200 to 300 g of sugar, 40 to 60 g of butter, 35 to 45 g of milk in a hot water to completely dissolve sugar and butter, and then 250 to 350 g of flour and red beans 200 ˜ 300 g, a step of preparing a blood paste by putting a small amount of baking powder at room temperature; Wash 1kg of sweet potato, boil it with steam in steamer, remove the skin and crush. Then, 100 ~ 180g sugar, 20-30g butter, 2-3 eggs, 20-30g milk, 25-35g fresh cream and a little salt and spices. , Bovine production step of heating in a low heat put rum; Fatigue made in the blood production step forming a bread shape surrounding the cow made as described above; and baking the molded bread for about 10 minutes in an oven at 180 ~ 200 ℃ temperature;
본 발명의 고구마 빵에 사용되는 재료들은 고구마 1㎏에 대한 양이다.The ingredients used in the sweet potato bread of the present invention are about 1 kg of sweet potato.
본 발명의 고구마 빵의 피 반죽에 사용되는 계란은 4개 이상을 사용하면 반죽에서 비린내와 밀가루 냄새가 심하게 나고 질감이 퍽퍽해지며, 3개 미만으로 사용하면 계란의 영양과 담백한 맛이 부족하므로, 3∼4개 사용하는 것이 좋다.When the egg used in the blood dough of the sweet potato bread of the present invention is used more than four, the smell of fishy and flour in the dough is bad and the texture is puffy, when used less than three, the nutrition and light taste of the egg is insufficient, It is good to use three to four.
단맛을 내며 방부제 역할을 하는 설탕은 300g 이상 사용하면 반죽을 만들 때 설탕이 완전히 녹지 않아서 설탕 입자가 보이고 빵의 질감이 딱딱해지며 200g 미만을 사용할 경우 방부제로서의 역할이 충분하지 않아 빵의 유효기간이 짧아지는 문제가 있으므로 200∼300g의 설탕을 사용하는 것이 좋다.If sugar is used as a preservative and has a sweetness of 300g or more, the sugar does not melt completely when making dough, and the texture of the bread becomes hard, and if it is less than 200g, the shelf life of bread is insufficient. Since there is a problem of shortening, it is better to use 200 to 300 g of sugar.
빵이 딱딱해지는 것을 방지해주는 버터는 반죽에 60g 이상 들어가면 반죽이 퍼져서 원하는 모양의 빵을 성형할 수 없고 40g 미만 들어가면 부드러운 빵을 만들 수 없으므로 40∼60g을 넣어주는 것이 중요하다.Butter, which prevents the bread from hardening, is more than 60g in the dough, the dough spreads to form the desired shape of bread, if less than 40g it is important to add 40 ~ 60g.
우유는 반죽을 부드럽게 하고 당도를 줄여주기 위해 사용되며, 45g 이상을 넣거나 35g 미만을 넣으려면 반죽에 넣어주는 계란과 설탕의 양을 줄이거나 늘려야 한다. 따라서, 당도가 너무 낮아지거나 너무 높아지는 문제가 있으므로 35∼45g의 우유를 사용하는 것이 좋다.Milk is used to soften the dough and reduce sugar content. To add more than 45g or less than 35g, you need to reduce or increase the amount of eggs and sugar in the dough. Therefore, since the sugar content is too low or too high, it is good to use 35 to 45g of milk.
상기 고구마 빵의 피 반죽에 사용하는 계란, 설탕, 버터, 우유는 중탕으로 가열하는데, 이것은 우유와 계란의 빠른 응고를 방지하고 설탕과 버터를 타지 않게 하면서 완전히 녹이기 위함이다.The eggs, sugar, butter, and milk used in the blood dough of sweet potato bread are heated in a bath, to prevent the milk and eggs from rapidly solidifying and to melt completely without burning sugar and butter.
상기와 같이 중탕하여 설탕과 버터가 완전히 녹으면 밀가루, 팥가루와 베이킹 파우더를 넣어 상온에서 반죽한다.When the sugar and butter are completely dissolved by boiling water as above, add flour, red bean flour and baking powder to knead at room temperature.
반죽의 성형을 위해 넣는 밀가루는 350g 이상 넣을 경우 반죽이 너무 되게되어 빵이 딱딱해지고 250g미만을 넣을 경우에는 원하는 빵 모양으로 성형하기가 힘들다. 따라서, 250∼350g의 밀가루를 넣어주는 것이 중요하다.If you put more than 350g of flour for the molding of the dough, the dough becomes too hard, and if less than 250g, it is difficult to mold the desired bread shape. Therefore, it is important to add 250 to 350g of flour.
팥가루는 삶아서 분말화시킨 것을 사용하며 찐 고구마의 색과 팥 고유의 맛을 내고 밀가루의 냄새를 제거하기 위해 사용한다. 또한, 팥은 고구마와 맛의 조화를 이루어 팥이나 고구마 중 하나만 사용하여 만든 소 보다 그 맛이 월등하다. 이러한 팥가루는 300g 이상을 넣으면 반죽이 서로 붙는 힘이 약해서 성형이 어렵고, 200g 미만을 넣으면 찐 고구마 특유의 색이 나지 않고 밀가루 냄새가 나며 팥 고유의 맛이 적게 나기 때문에 200∼300g의 팥가루를 사용하는 것이 좋다.The red bean flour is boiled and powdered, and it is used to remove the smell of flour and the color of steamed sweet potatoes. In addition, the adzuki bean has a taste in combination with sweet potatoes, which is superior to beef made with only red beans or sweet potatoes. If you put more than 300g of red bean flour, it is difficult to mold because the dough sticks to each other.If you put less than 200g, steamed sweet potatoes do not have the color of the sweet potato and smell like flour. It is good to use.
반죽을 부풀리기 위해 넣는 베이킹 파우더는 소량 넣어준다.Add a small amount of baking powder to inflate the dough.
본 발명의 고구마 빵의 소로 사용되는 재료 중 고구마는 깨끗이 세척하여 찜통에서 수증기로 찐 다음 고구마의 껍질을 제거한 후 으깬다. 찜통에서 고구마를 먼저 익힌 다음 껍질을 제거하는 것은 고구마에 함유되어 있는 비타민의 파괴를 방지하고 고구마가 변색되는 것을 방지하기 위함이다.Sweet potatoes of the material used as the cow of the sweet potato bread of the present invention is washed cleanly steamed with steam in a steamer and then mashed after removing the peel of sweet potatoes. Cooking sweet potatoes first in a steamer and then removing their shells is to prevent the destruction of vitamins in sweet potatoes and to prevent sweet potatoes from discoloring.
본 발명의 고구마 빵의 소에 넣는 설탕 양은 설탕의 방부제 역할과 소의 적절한 단맛을 고려하여 100∼180g이 적합하며, 소의 촉촉하고 부드러움이 오래가도록 하는 버터는 30g이상 넣으면 소가 잘 뭉쳐지지 않고 20g 미만을 넣으면 소를 촉촉하고 부드럽게 하는 원래의 효과가 부족하므로 20∼30g을 넣는다.Sugar amount of sweet potato bread of the present invention is suitable for 100 ~ 180g in consideration of the preservative role of sugar and the proper sweetness of the cow, the butter to keep the moisture and tenderness of the cow is less than 20g when put more than 30g butter If you put the cow moist and soften the original effect is insufficient, so add 20-30g.
계란 또한 소가 잘 뭉쳐질 정도의 점도가 되도록 2∼3개 넣어 반죽하는 것이 좋다.Eggs are also good enough to knead two or three so that the cows can stick together.
풍부한 영양성분을 함유한 우유는 소의 당도를 적절하게 조절하고 내려주도록 20∼30g 넣어준다.Milk with rich nutrients is added 20 to 30 grams to control and lower the sugar content of the cow.
생크림은 본 발명의 고구마 빵의 고소한 맛을 증진시키고 풍미를 높여주기 위해 넣어주며 25g 미만 넣게되면 고소한 맛이 나지 않으며 35g 이상 넣게되면 느끼한 맛이 나므로 25∼35g이 적합하다.Fresh cream is put to enhance the savory taste of sweet potato bread of the present invention and to enhance the flavor and if less than 25g is put in a savory taste, if you put more than 35g feel good taste 25 ~ 35g is suitable.
소금, 향료, 럼주는 각각 소량을 첨가하는데, 계란과 밀가루의 비린내를 제거하기 위한 것이다.Salt, spices, and rum are each added in small amounts to remove the fishy smell of eggs and flour.
상기와 같이 하여 만들어진 소를 피 반죽으로 감싸서 고구마 빵의 모양을 성형할 때, 여러 가지 모양으로 만들 수 있다.When the shape of the sweet potato bread is formed by wrapping the stuffing made as described above with blood dough, it can be made into various shapes.
본 발명에 사용되는 고구마는 영양이 매우 풍부한 메꽃과의 일년초이며 중남미가 원산지이다. 고구마의 대부분은 아시아에서 생산되며 붉은 껍질에 노란 속을 가진 것이 좋은 것이다. 고구마는 우리민족 고유의 전통식품으로서 기근이 심할 때 식량난을 해결해 주는 귀중한 식품이었으며 영양성분으로는 탄수화물, 조섬유, 칼슘, 칼륨, 인, 베타카로틴, 비타민C 등이 들어있다.The sweet potato used in the present invention is a year-old herbaceous plant, which is very rich in nutrition, and is native to Central and South America. Most of sweet potatoes are produced in Asia, and it is good to have red skin and yellow skin. Sweet potato is a traditional food unique to our nation, and it is a valuable food that solves food shortages when famine is severe. Nutrients include carbohydrate, crude fiber, calcium, potassium, phosphorus, beta-carotene and vitamin C.
고구마는 식물성 섬유질을 다량으로 함유하고 있어 소화불량 및 변비에 효과가 좋고, 특히, 베타카로틴(β-carotene) 성분은 몸 속에서 비타민 A로 변하여 세포노화 방지와 암을 예방할 수 있다.Sweet potatoes contain a large amount of vegetable fiber is good for indigestion and constipation, in particular, beta carotene (β-carotene) component in the body can be turned into vitamin A to prevent cell aging and cancer.
전분이 주성분인 고구마는 비타민 C가 1백 그램당 30밀리그램이나 들어 있으며 찌거나 구워도 비타민 C가 그대로 남기 때문에 여러 가지 재료와 섞어 새로운 메뉴로 만들어져도 본래의 영양을 섭취할 수 있는 건강 식품으로 손색이 없다.Sweet potato, which is composed of starch, contains 30 milligrams of vitamin C per 100 grams, and the vitamin C remains intact when steamed or baked, so it can be mixed with various ingredients and made into a new menu. none.
이하 본 발명의 바람직한 일실시예를 상세하게 설명한다.Hereinafter, a preferred embodiment of the present invention will be described in detail.
<실시예><Example>
① 피 반죽 제조단계① Blood dough manufacturing step
계란 3개, 설탕 200g, 버터 40g, 우유 35g을 중탕으로 가열하여 설탕과 버터를 완전히 녹인 다음, 밀가루 300g, 팥가루240g, 베이킹 파우더 소량을 넣어 상온에서 반죽하였다.Three eggs, 200g of sugar, 40g of butter and 35g of milk were heated in a water bath to completely dissolve the sugar and butter. Then, 300g of flour, 240g of red bean flour, and a small amount of baking powder were kneaded at room temperature.
② 소 제조단계② Small manufacturing stage
고구마 1㎏을 세척하여 찜통에서 수증기로 찐 다음 껍질을 제거하고 으깬 후, 설탕 120g, 버터 20g, 계란 2개, 우유 25g, 생크림 30g과 소량의 소금, 바닐라향 향료, 럼주를 넣어 약한 불에서 저어주면서 가열하였다.Wash 1kg of sweet potato, steam with steam in a steamer, remove the skin and crush. Then add 120g of sugar, 20g of butter, 2 eggs, 25g of milk, 30g of fresh cream and a little salt, vanilla flavor and rum. Heating while heating.
상기와 같이 고구마를 찐 다음 껍질을 제거하였더니, 껍질을 먼저 제거한 후 찐 고구마 보다 색이 변하지 않고 비타민 파괴도 거의 없었다.Steamed sweet potatoes as described above, and then removed the shell, the skin was first removed after the steam does not change color and almost no destruction of the sweet potato.
또, 상기 소 재료들을 약한 불에서 가열함으로써 수분이 서서히 제거되었고 고구마 특유의 맛이 더 강하게 되었다.In addition, by heating the small ingredients on low heat, moisture was gradually removed and the sweet potato unique taste became stronger.
③ 빵 성형단계③ Bread forming step
상기 피 반죽 제조단계에서 만들어진 피 반죽을 일정한 크기로 떼어서 동글납작한 모양으로 만든 다음 상기 소를 그 위에 얹고 피 반죽으로 고르게 감싸는 모양으로 빵을 성형하였다.The dough made in the step of preparing the dough was peeled to a uniform size to form a flat shape, and then the bread was molded into a shape that the cow was placed on it and evenly wrapped in the dough.
④ 굽는 단계④ baking step
상기 성형된 빵을 200℃온도로 오븐에서 10분 정도 구워 고구마 빵을 제조하였다.The molded bread was baked in an oven at 200 ° C. for about 10 minutes to prepare sweet potato bread.
이렇게 하여 완성된 고구마 빵은 고구마 특유의 색을 띠었고 이를 여러 사람들에게 시식하게 하여본 결과 시식에 참여한 모든 사람들로부터 고구마 빵의 맛, 색, 향 등에서 좋은 평가를 받았다.The finished sweet potato bread had the unique color of sweet potato, and many people tried it. As a result, everyone who participated in the tasting received a good evaluation on the taste, color, and aroma of sweet potato bread.
본 발명에 의하여 제조된 고구마 빵은 고구마에 함유되어 있는 우수한 영양 성분을 그대로 유지하면서 고구마 자체의 자연향과 풍미감을 느낄 수 있는, 미·후각적으로 우수한 형태의 분식 기호 식품을 제공할 수 있고 이렇게 함으로써 비교적 국내 생산량이 많은 고구마의 활용도를 높일 수 있다.The sweet potato bread prepared according to the present invention can provide a taste food of taste and taste that can feel the natural flavor and flavor of sweet potato itself while maintaining the excellent nutritional ingredients contained in the sweet potato. As a result, the utilization of sweet potatoes, which are relatively high in domestic production, can be increased.
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| CN103783440A (en) * | 2012-11-28 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | Red bean sweet potato powder |
| KR101888881B1 (en) * | 2016-11-21 | 2018-09-20 | 농업회사법인 (주)한길웰바이오 | Method for manufacturing gold-sediment, and the gold-sediment manufactured by the method, and the food having the gold-sediment |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06197698A (en) * | 1992-02-18 | 1994-07-19 | Sadao Sakamori | Cake material |
| KR950007692A (en) * | 1993-09-20 | 1995-04-15 | 전병윤 | How to make sweet potato scraps with colored sweet potatoes |
| KR950026388A (en) * | 1994-03-18 | 1995-10-16 | 이승열 | Food using raw potatoes and manufacturing method thereof |
| KR960036917A (en) * | 1995-04-24 | 1996-11-19 | 맹충조 | How to make vegetable bread |
| KR19990074406A (en) * | 1998-03-04 | 1999-10-05 | 오순이 | Sweet Potato Gangjeong Manufacturing Method |
| KR20010011256A (en) * | 1999-07-27 | 2001-02-15 | 손경식 | Cupcake Composition and a Process for Producing the Same |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06197698A (en) * | 1992-02-18 | 1994-07-19 | Sadao Sakamori | Cake material |
| KR950007692A (en) * | 1993-09-20 | 1995-04-15 | 전병윤 | How to make sweet potato scraps with colored sweet potatoes |
| KR950026388A (en) * | 1994-03-18 | 1995-10-16 | 이승열 | Food using raw potatoes and manufacturing method thereof |
| KR960036917A (en) * | 1995-04-24 | 1996-11-19 | 맹충조 | How to make vegetable bread |
| KR19990074406A (en) * | 1998-03-04 | 1999-10-05 | 오순이 | Sweet Potato Gangjeong Manufacturing Method |
| KR20010011256A (en) * | 1999-07-27 | 2001-02-15 | 손경식 | Cupcake Composition and a Process for Producing the Same |
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