KR100849245B1 - Process method for vegetable burger - Google Patents

Abstract

A method of manufacturing yellow vegetable burger dough using deep sea water is provided to obtain dough which contains minerals in large quantities, is not well scorched during baking, does not cause contents to burst open and well stick to a shape forming frame of an oven and has a yellow outer skin in a baked state. In a method of producing yellow vegetable burger dough by baking outer dough and a vegetable filling filled inside the outer dough in a shape forming frame of an oven, the dough is made by uniformly mixing: 50% by weight of a mixture comprising 50 parts by weight of wheat flour, 5 parts by weight of margarine, 10 parts by weight of whole milk, 14 parts by weight of sugar, 0.8 parts by weight of salt, 0.2 parts by weight of baking soda, 0.3 to 0.7 parts by weight of polydextrose, 20 parts by weight of eggs; and 50% by weight of deep sea water.

Description

Process of manufacturing golden vegetable burger batter {Process method for vegetable burger}

The present invention is a method for producing a golden vegetable burger by baking the dough for the skin and the vegetable filling filled in the mold oven, the dough is 50 parts by weight wheat flour, 5 parts by weight margarine, 10 parts by weight whole milk powder, 14 weight sugar 50 parts by weight of a mixture consisting of 0.8 parts by weight of salt, 0.2 parts by weight of soda, 0.3 to 0.7 parts by weight of polydextrose, and 20 parts by weight of eggs, add 50% by weight of deep sea water to produce a golden vegetable burger. It is about a method.

The present invention is a method for producing a golden vegetable burger by baking the dough for the skin and the vegetable filling filled in the mold oven, the dough is 50 parts by weight wheat flour, 5 parts by weight margarine, 10 parts by weight whole milk powder, 14 weight sugar 50 parts by weight of a mixture consisting of 0.8 parts by weight of salt, 0.2 parts by weight of soda, 0.3 to 0.7 parts by weight of polydextrose, and 20 parts by weight of eggs, add 50% by weight of deep sea water to produce a golden vegetable burger. It is about a method.

In the prior art, Korean Patent Publication No. 2001-0105045 discloses 65 to 72% by weight of flour, 25 to 32% by weight of margarine, 0.5 to 1% by weight of sodium chloride, 1 to 3% by weight of white sugar, and 0.1 to 0.5% by weight of sodium hydrogencarbonate. With outer shell; Red beans 40 ~ 50% by weight, 20 ~ 30% by weight sugar, 20 ~ 25% by weight sugar, 1 ~ 2% by weight sodium chloride, 0.1 ~ 0.3% by weight sodium hydrogencarbonate, 7 ~ 13% by weight corn starch. It is described with respect to the manufacturing method of red bean bread characterized by having a bean jam made of whole red beans in the outer shell and then baked in a baking tray.

Korean Patent Publication No. 2004-0011577 discloses water 50 to 60: flour 42.5 to 31.5: corn flour 2-3: sugar 2.5 to 3.5: black rice flour 2 to 1: refined salt 0.6 to 0.75: sodium hydrogencarbonate 0.4 to 0.25 It is described about the Taiyaki bread dough which black rice flour which is mix | blended by mixing in (%) and forming a primary dough and mixing composition in the weight ratio (%) of copper kneading 80-90: liquid margarine 20-10.

Korean Patent Publication No. 10-2004-0083303 discloses 36.00 to 40.00 wt% water, 38.40 to 48.60 wt% wheat flour, 0.03 to 0.05 wt% soda, 1.40 to 2.60 wt% white sugar, 0.25 to 0.90 wt% salt, and 12.78 to 15.00 wt% margarine. The manufacturing method of the Taiyaki bread flour composition which mixes 0.26 to 0.90 weight% of frying powder, 0.41 to 1.31 weight% of whole milk powder, 0.26 to 0.82 weight% of rice powder, and 0.01 to 0.02 weight% of baking improvement agent is disclosed.

In addition, according to the prior art by the present inventors through the Korean Patent No. 10-0526449 No. 4% by weight of strong flour, 45% by weight of gravity flour, 5% by weight of margarine, 15% by weight of white sugar, 20% by weight, whole milk powder 10% by weight After mixing 50% by weight of water with 0.8% by weight of salt and 0.2% by weight of soda, mixing the dough made with an automatic kneader and baking the outer shell having a thickness of 20 cm and a thickness of 5-7 mm in an oven, Pizza vegetable, characterized in that 8g ham slices, 9g cheese slices, 8g apple sliced to 100mm in length, 10g cabbage vegetables, 10g cabbage, 5g mustard sauce and 5g mustard sauce It has already been registered as a method of manufacturing burgers.

Conventional dough composition, however, is a simple technique that prevents bread from burning by forming an oil film due to the addition of margarine in the process of baking dough with flour, margarine, sugar, salt, and soda (sodium bicarbonate) as common ingredients. It was not. The bread is inflated by the action of sodium bicarbonate, which is added as a bread swelling agent.However, when a large amount of soda is added, the bread is too swelling and the hardness of the bread becomes weak, and the contents easily pop out and the color of the bread is easily discolored. It is easy to stick to the mold and has a problem that the bread becomes hard when a small amount of expanding agent is used.

The present invention is to comprehensively overcome the problems of the prior art as described above through the continuous research and optimization experiments of the present inventors taste and flavor is good, the tissue of the bread is soft and the stuffed vegetables do not pop out properly It maintains hardness, has a suitable color, has a processing aptitude that does not stick well to the mold even during the oven molding process, and provides a new type of golden vegetable burger outer skin dough with various mineral ingredients and health-oriented functionality. The purpose is to.

In order to achieve the above object, the present invention is a method for producing a golden vegetable burger by baking the dough for the outer skin and the vegetable filling filled therein in a mold oven, the dough is 50 parts by weight wheat flour, 5 parts by weight margarine, whole milk powder 10 50% by weight of deep sea water is added to 50% by weight of the mixture consisting of parts by weight, 14 parts by weight of sugar, 0.8 parts by weight of salt, 0.2 parts by weight of soda, 0.3 to 0.7 parts by weight of polydextrose, and 20 parts by weight of eggs. The present invention relates to a method of manufacturing a golden vegetable burger, which may provide a high quality golden vegetable burger that does not stick to a molding mold while forming a shell dough, has a golden color, and is soft and the dough does not burst.

In the case of the golden vegetable burger using the dough for the outer skin prepared by the manufacturing method of the present invention, while using the optimized blend composition containing polydextrose and eggs, while improving the flavor, the dough using the conventional dough composition It does not stick to the oven mold without baking bread during baking, the outer shell has a golden sensual appearance in the baked state, the outer shell is soft, has good adhesiveness and bulkiness, and various mineral components of deep sea water And it penetrates the health-oriented functional characteristics in the skin dough tissue as it is to provide a high-quality golden vegetable burger that is more matched with the vegetable beef.

In the method for producing a golden vegetable burger by baking the outer dough and the vegetable filling filled in the mold oven, the dough is 50 parts by weight wheat flour, 5 parts by weight margarine, 10 parts by weight whole milk powder, 14 parts by weight sugar, salt It provides a method for producing a golden vegetable burger, characterized in that 50% by weight of deep sea water is added to 50% by weight of the mixture consisting of 0.8 parts by weight, 0.2 parts by weight of soda, 0.3 to 0.7 parts by weight of polydextrose, and 20 parts by weight of eggs. do.

More specifically, the dough is a mixture consisting of 50 parts by weight of wheat flour, 5 parts by weight of margarine, 10 parts by weight of whole milk powder, 14 parts by weight of sugar, 0.8 parts by weight of salt, 0.2 parts by weight of soda, 0.5 parts by weight of polydextrose, 20 parts by weight of eggs. It relates to a method for producing a golden vegetable burger, characterized in that 50% by weight of deep sea water is added to 50% by weight of the uniform mixing, forming a shell kneading, do not stick to the mold to form a golden color and soft dough This robust, high-quality golden vegetable burger will not break.

Deep sea water is a seawater that is more than 200m deep without sunlight reaching deep water. The deep water, which is strictly meaning that the temperature is about 2 ℃, does not actively mix with warmer water near the upper surface of the water. They exist as borders with each other like oil and oil. No sunlight, no photosynthesis, no nutrients consumed, and abundant mineral nutrients such as nitrogen, phosphorus, and silicon compared to surface water. Recently, various fields such as fisheries, food, beverage, cosmetics, medicine, etc. Is gaining popularity as its use and importance grow. In 2001, the Ministry of Maritime Affairs and Fisheries entered deep water development research in Korea. It is rich in minerals and can be used in the whole beverage. It is refreshing and has very few bacteria, which promotes fermentation. . When the deep seawater is applied together as the dough water, it can not only give nutritional and functional characteristics of the deep seawater, but also can complement their synergistic and synergistic nutritional and health-oriented functional effects.

The vegetable cow may be any vegetable and fruit, and for example, cabbage, pear, apple, cucumber, carrot, etc. may be used, and in addition, additives such as ham and cheese may be mixed in pieces to form mayonnaise or mustard. It may be used in combination with a sauce.

Hereinafter, the present invention will be described in more detail with reference to Examples. Prior to this, the terminology or words used in the present specification and claims are based on the principle that the inventor can appropriately define the concept of terms in order to best describe his or her invention in the best way. It should be interpreted as meanings and concepts corresponding to

Experimental Example 1

In order to establish the optimal golden vegetable burger dough composition through continuous research and experiment, the present inventors added polydextrose, deep sea water, glutinous rice, eggs, etc. Improvement methods have been studied.

50 parts by weight of wheat flour, 5 parts by weight of margarine, 10 parts by weight of whole milk powder, 14 parts by weight of sugar, 0.8 parts by weight of salt, 0.2 parts by weight of soda, 0.0-0.9 parts by weight of polydextrose and 20 parts by weight of deep sea water Dough composition was prepared by adding 50% by weight, and the sensory evaluation was carried out three times for 20 trained sensory test agents for color, flavor, hardness and overall acceptability. The results are shown in Table 1 below. . Five points were scored according to the five-point scale method, and the test subjects recorded the scores according to the following evaluation criteria.

5: very good ~ 1: very bad

Polydextrose (parts by weight) Color zest Hardness Overall preference No addition 3.6 3.3 3.5 3.6 0.3 4.1 3.8 4.3 4.1 0.5 4.1 3.9 4.1 4.1 0.7 4.1 3.9 4.2 4.0 0.9 3.8 3.9 3.8 3.8

As shown in Table 1, when 0.3 to 0.7 parts by weight of polydextrose is added based on the dough composition, the color of golden color is improved and the texture is soft while the hardness of the shell is increased compared to 0.9 parts by weight, thereby increasing the overall acceptability. Appeared.

Polydextrose is a randomly bonded condensation polymer of D-glucose, which is radish and highly water soluble. Uses are known as fat substitutes, food bulking agents, browning agents, texturizers, wetting agents and thickeners. Polydextrose does not cause tooth decay, gastrointestinal disorders are minimal, and calories are about 1 calorie per gram. It was found that flour, sugar, swelling agent, water and polydextrose combined optimally to form a dough, and that polydextrose improved dough handling properties and made the outer tissue soft and resilient.

<Example 1>

In the method of manufacturing a golden vegetable burger by baking the outer dough and the vegetable stuffing filled in the mold oven, the dough is 50 parts by weight wheat flour, 5 parts by weight margarine, 10 parts by weight whole milk powder, 14 parts by weight sugar, salt 0.8 50% by weight of deep seawater was added to 50% by weight of the mixture consisting of parts by weight, 0.2 parts by weight of soda, 0.3 parts by weight of polydextrose, and 20 parts by weight of eggs, to prepare a dough for mixing by using an automatic dough.

Cabbage, pears, cucumbers, carrots, hams, cheese and crushed pieces of about 5mm in width and mayonnaise sauce were all prepared in a vegetable cow composed of the same amount.

The outer skin dough mixture was baked in an oven mold for about 20 cm in diameter and about 6 mm thick, and then put the appropriate amount of the vegetable stuffing to prepare a golden vegetable burger.

<Example 2>

In the method of manufacturing a golden vegetable burger by baking the outer dough and the vegetable stuffing filled in the mold oven, the dough is 50 parts by weight wheat flour, 5 parts by weight margarine, 10 parts by weight whole milk powder, 14 parts by weight sugar, salt 0.8 50 parts by weight of 50% by weight of deep seawater was added to 50% by weight of the mixture consisting of parts by weight, 0.2 parts by weight of soda, 0.5 parts by weight of polydextrose, and 20 parts by weight of eggs to prepare a dough for mixing by using an automatic dough.

Cabbage, pears, cucumbers, carrots, hams, cheese and crushed pieces of about 5mm in width and mayonnaise sauce were all prepared in a vegetable cow composed of the same amount.

The outer skin dough mixture was baked in an oven mold for about 20 cm in diameter and about 6 mm thick, and then put the appropriate amount of the vegetable stuffing to prepare a golden vegetable burger.

Comparative Example

In the method for producing a golden vegetable burger by baking the outer dough and the vegetable filling filled in the mold oven, the dough is 49 parts by weight wheat flour, 5 parts by weight margarine, 10 parts by weight whole milk powder, 15 parts by weight sugar, salt 0.8 50 weight% of ordinary water was added to 50 weight% of the mixture consisting of a weight part, 0.2 weight part of soda, and 20 weight parts of eggs, and uniformly mixed with an automatic dough to prepare a dough for the skin.

Cabbage, pears, cucumbers, carrots, hams, cheese and crushed pieces of about 5mm in width and mayonnaise sauce were all prepared in a vegetable cow composed of the same amount.

The outer skin dough mixture was baked in an oven mold for about 20 cm in diameter and about 6 mm thick, and then put the appropriate amount of the vegetable stuffing to prepare a golden vegetable burger.

The sensory evaluation was carried out three times over 20 trained sensory test agents for the color, flavor, texture and overall preference of the golden vegetable burgers of the Examples and Comparative Examples thus prepared and the results are shown in the following table. 1 is shown. Five points were scored according to the five-point scale method, and the test subjects recorded the scores according to the following evaluation criteria.

5: very good ~ 1: very bad

Color zest Organization Overall preference Example 1 4.1 4.1 4.3 4.2 Example 2 4.2 4.3 4.2 4.2 Comparative example 3.7 3.4 3.5 3.4

As shown in Table 2, in the embodiment of the present invention, the sensory score was superior to the comparative example in color, flavor, and texture, and as a result, the overall score was also high. In the case of the dough for the skin of the present invention, the color is excellent in golden color and the adhesiveness of the tissue is soft and the skin is well wrapped so that the inside vegetable beef is not separated well and the taste of the vegetable beef is also better than the comparative example. There were a lot.

Claims (2)

In the method for producing a golden vegetable burger by baking the outer dough and the vegetable filling filled in the mold oven, the dough is 50 parts by weight wheat flour, 5 parts by weight margarine, 10 parts by weight whole milk powder, 14 parts by weight sugar, salt 50 parts by weight of a mixture consisting of 0.8 parts by weight, 0.2 parts by weight of soda, 0.3 to 0.7 parts by weight of polydextrose, and 20 parts by weight of eggs to add 50% by weight of deep seawater to produce a golden vegetable burger. Golden vegetable burger, characterized in that the manufacturing method of claim 1.