KR100849598B1 - The fish-shaped bun - Google Patents

The fish-shaped bun Download PDF

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KR100849598B1
KR100849598B1 KR1020070041312A KR20070041312A KR100849598B1 KR 100849598 B1 KR100849598 B1 KR 100849598B1 KR 1020070041312 A KR1020070041312 A KR 1020070041312A KR 20070041312 A KR20070041312 A KR 20070041312A KR 100849598 B1 KR100849598 B1 KR 100849598B1
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weight
sugar
dough
water
red bean
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KR1020070041312A
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Korean (ko)
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한상회
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한상회
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    • 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
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Fish-shaped bread comprising dough and a red bean paste filling is provided to obtain bread with low taste and soft texture by reducing the amount of sugar to be added and increasing the amount of sugar to be added. Fish-shaped bread comprises: dough containing 46 to 55% by weight of water, 30 to 35% by weight of wheat flour, 0.05 to 0.1% by weight of baking soda, 0.2 to 0.3% by weight of salt, 12 to 15% by weight of margarine, 1.0 to 2.0% by weight of white sugar, 0.3 to 0.5% by weight of glucose and 0.3 to 0.7% by weight of soybean powder; a red bean paste filling containing 57 to 60% by weight of water, 0.02 to 0.04% by weight of baking soda, 17 to 20% by weight of beans, 15 to 18% by weight of black sugar and 4 to 5% by weight of corn starch.

Description

붕어빵{The fish-shaped bun}Taiyaki Bread {The fish-shaped bun}

도 1은 본 발명의 함유량표1 is a content table of the present invention

본 발명은 붕어빵에 관한 것으로서, 더욱 상세하게는 밀반죽에 물의 함유비율을 높여 반죽을 부드럽게 하며 설탕과 함께 포도당을 첨가하여 당분은 줄이는 대신 시원한 맛을 느끼게 하며, 팥소에는 물, 소다, 팥 및 흑설탕 외에 옥수수전분을 적당량 추가하여 팥소의 결집력을 높여줌과 동시에 팥소를 부드럽게 한 붕어빵이다.The present invention relates to a taiyaki bread, and more specifically, to increase the content of water in the wheat dough to soften the dough and add glucose with sugar to reduce the sugar to feel a cool taste, in addition to water, soda, red beans and brown sugar It is a Taiyaki bread that adds an appropriate amount of corn starch to increase the cohesion of the red bean paste and at the same time softens the red bean paste.

종래의 붕어빵(팥빵)의 제조방법으로서는 공개특허 제1999-002528호와 등록특허 제349327호 및 등록특허 제575049호와 같은 것이 있다.Conventional taiyaki bread (red bean bread) manufacturing method is the same as the Patent Publication No. 1999-002528, Patent No. 349327 and Patent No. 575049.

공개특허 제1999-002528호의 경우 밀가루의 비율에 대해 정백당의 비율이 너무 높아 단맛을 꺼리는 소비자에게 거부감을 불러일으키며, 별도의 향신료를 첨가하고 마아가린을 분말 상태로 만들어서 혼합함으로 밀반죽(외피)의 제조가 번거롭 다.In the case of Published Patent No. 1999-002528, the ratio of white sugar to the ratio of flour is too high, causing a feeling of rejection to consumers who are reluctant to sweet taste, and the manufacture of wheat dough (shell) by adding a separate spice and making margarine in powder form Cumbersome.

등록특허 제349327호의 경우 역시 팥소에 흑설탕 20~30 중량%, 백설탕 20~25 중량%를 혼합하여 넣으므로 단맛을 꺼리는 소비자에게 거부감을 불러일으키며 건강상으로도 유익하지 못하다. 또한, 팥소에 함유된 옥수수전분의 비율이 너무 높아서 팥소가 부드럽지 못하고 거칠며 팥을 통팥형태로 넣으므로 빵을 익히는데 많은 시간이 소요된다.In the case of Patent No. 349327, 20-30% by weight of brown sugar and 20-25% by weight of white sugar are added to the red bean paste, causing a feeling of rejection for consumers who are reluctant to sweet taste and are not beneficial for health. In addition, the ratio of corn starch contained in the red bean paste is too high, the bean paste is not smooth and rough, and the red bean is put in the form of whole red beans, so it takes a lot of time to cook the bread.

등록특허 제575049호의 경우에는 밀가루의 비율(38.4~48.6 중량%)에 비해 함유되는 물의 비율(36~40 중량%)이 너무 적어서 반죽 자체가 어려우며, 외피 밑 팥소에 첨가되는 성분이 너무 많아서 제조가 어렵고 단가가 비싸게 된다.In the case of Patent No. 575049, the ratio of water (36-40% by weight) is too small compared to the ratio of flour (38.4 ~ 48.6% by weight), which makes the dough itself difficult, and there are too many ingredients added to the red bean paste under the skin. It is difficult and expensive.

본 발명은 상술한 문제점을 해결하고자 적절한 비율로서 붕어빵의 밀반죽과 팥소를 제조하는데 그 목적이 있다.The present invention has an object to produce wheat dough and red bean paste of Taiyaki in an appropriate ratio to solve the above problems.

또한, 함유되는 설탕의 비율을 낮추어 당분을 낮추고 단맛을 꺼리는 소비자에게도 호응이 높은 붕어빵을 제공하는데 또 다른 목적이 있다.In addition, it is another object to provide a taiyaki bread having a high response to consumers who lower the sugar content and lower the sugar content and reluctant sweetness.

본 발명은 붕어빵에 관한 것으로서, 더욱 상세하게는 밀반죽에 물의 함유비율을 높여 반죽을 부드럽게 하며 설탕과 함께 포도당을 첨가하여 당분은 줄이는 대 신 시원한 맛을 느끼게 하며, 팥소에는 물, 소다, 팥 및 흑설탕 외에 옥수수전분을 적당량 추가하여 팥소의 결집력을 높여줌과 동시에 팥소를 부드럽게 한 붕어빵이다.The present invention relates to a taiyaki bread, and more particularly, to increase the content of water in wheat dough to soften the dough and to add a sugar with glucose to reduce the sugar to feel a cool taste, water, soda, red beans and brown sugar In addition, it adds an appropriate amount of corn starch to increase the cohesion of the red bean paste, while at the same time a soft red bean bread.

이하, 첨부된 도면에 의해 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention by referring to the accompanying drawings in detail as follows.

도 1은 본 발명의 함유량표로서, 본 발명에 의한 붕어빵은 물 46~55 중량%, 밀가루 30~35 중량%, 소다 0.05~0.1 중량%, 소금 0.2~0.3 중량%, 마가린 12~15 중량%, 백설탕 1.0~2.0 중량%, 포도당 0.3~0.5 중량%, 옥수수 가루 0.3~0.7 중량%, 대두 가루 0.3~0.7 중량%로 혼합되는 밀반죽과; 물 57~60 중량%, 소다 0.02~0.04 중량%, 팥 17~20 중량%, 흑설탕 15~18 중량%, 옥수수전분 4~5 중량%로 혼합되는 팥소로 구성되어 있다.1 is a content table of the present invention, the crucian carp bread according to the present invention is water 46-55% by weight, wheat flour 30-35% by weight, soda 0.05-0.1% by weight, salt 0.2-0.3% by weight, margarine 12-15% by weight , Wheat dough mixed with 1.0-2.0% by weight, 0.3-0.5% by weight of glucose, 0.3-0.7% by weight of corn flour, 0.3-0.7% by weight of soy flour; It consists of red bean paste mixed with 57 to 60% by weight of water, 0.02 to 0.04% by weight of soda, 17 to 20% by weight of red beans, 15 to 18% by weight of brown sugar, and 4 to 5% by weight of corn starch.

먼저, 밀반죽의 경우 물이 46~55 중량%이며, 밀가루가 물보다 적은 30~35 중량% 정도로 혼합함으로써 반죽을 부드럽게 하며, 밀반죽에 혼합되는 설탕의 비율을 1.0~2.0 중량%로 제한하여 밀반죽이 너무 달지 않도록 한다.First, in the case of wheat dough, water is 46 to 55% by weight, and the dough is softened by mixing about 30 to 35% by weight of wheat flour less than water, and the wheat dough is limited by limiting the ratio of sugar mixed with wheat dough to 1.0 to 2.0% by weight. Don't be too sweet.

상기 포도당은 0.3~0.5 중량%를 첨가하는데 이는 설탕보다 당분이 적고 시원한 맛을 느낄 수 있으며 반죽 자체를 덩어리가 없이 잘 풀어지도록 하기 위해서이 다.The glucose is added 0.3 to 0.5% by weight, which is less sugar than sugar and can feel a cool taste, so that the dough itself can be solved well without lumps.

상기 옥수수 가루는 0.3~0.7 중량% 첨가하여 붕어빵을 구워 취식할 때 약간 거친 느낌을 줌과 동시에 고소한 맛을 줄 수 있다.The corn flour may be added to 0.3 ~ 0.7% by weight to give a bit rough and at the same time give a savory taste when grilled Taiyaki.

상기 대두 가루 역시 0.3~0.7 중량% 첨가하여 고소한 맛을 더해줄 뿐 아니라 영양적으로도 균형을 맞추어 준다.The soy flour is also 0.3 ~ 0.7% by weight to add a savory taste as well as nutritionally balanced.

팥소의 경우 역시 물이 57~60 중량%이며, 팥이 물보다 훨씬 적은 17~20% 정도로 혼합함으로써 반죽을 부드럽게 한다. 이때 팥과 흑설탕 만으로는 반죽이 흐트러질 수 있으므로 옥수수전분을 4~5 중량% 첨가하여 반죽이 찰지면서도 부드럽게 하며, 흑설탕은 15~18 중량% 정도로 함유하여 너무 달지 않도록 한다.In the case of red bean paste, water is 57-60% by weight, and the dough is softened by mixing red bean with 17-20%, which is much less than water. At this time, the dough can be disturbed with only red beans and brown sugar, so add 4 ~ 5% by weight of corn starch to make the dough bitter and soft, and make brown sugar with 15 ~ 18% by weight so as not to be too sweet.

상기 팥소에도 흑설탕 대신 포도당을 3~5 중량% 정도 첨가하여 맛은 달지만 설탕보다 당분이 적으므로 설탕의 함유량을 줄이면서 단맛은 그대로 느끼고 특유의 시원한 맛을 느낄 수 있도록 첨가할 수도 있다.Instead of brown sugar, 3 to 5% by weight of glucose is added to the red bean paste, but the taste is sweeter, but less sugar than sugar, while reducing the sugar content can be added to feel the sweetness and feel the unique cool taste.

즉, 흑설탕의 함유량을 3~5 중량% 줄이고 대신 포도당을 흑설탕이 줄어든 만큼 첨가할 수 있다.That is, the content of brown sugar can be reduced by 3 to 5% by weight and glucose can be added as much as the reduced amount of brown sugar.

상술한 바와 같이, 본 발명에 의한 붕어빵은 적절한 비율로서 붕어빵의 밀반죽과 팥소를 제조할 수 있으며, 함유되는 설탕의 비율을 낮추어 당분은 낮추고 단맛을 꺼리는 소비자에게도 호응이 높은 붕어빵을 제공한다.As described above, the taiyaki bread according to the present invention can be prepared in the appropriate proportion of taiyaki and adzuki bean paste, lowering the ratio of the sugar is contained provides a taiyaki bread with high response to consumers who are low sugar and reluctant sweetness.

또한, 밀반죽 및 팥소에 첨가되는 물의 비중을 높여 반죽이 부드럽게 되고, 밀반죽 및 팥소가 흐트러질 경우 별도의 첨가물을 사용하여 반죽을 찰지게 한다.In addition, the dough is softened by increasing the specific gravity of the water added to the wheat dough and the red bean paste, and when the wheat dough and the red bean jam is disturbed, a separate additive is used to make the dough sticky.

Claims (3)

물 46~55 중량%, 밀가루 30~35 중량%, 소다 0.05~0.1 중량%, 소금 0.2~0.3 중량%, 마가린 12~15 중량%, 백설탕 1.0~2.0 중량%, 포도당 0.3~0.5 중량%, 옥수수 가루 0.3~0.7 중량%, 대두 가루 0.3~0.7 중량%로 혼합되는 밀반죽과; Water 46-55%, Wheat Flour 30-35%, Soda 0.05-0.1%, Salt 0.2-0.3%, Margarine 12-15%, White Sugar 1.0-2.0%, Glucose 0.3-0.5%, Corn Wheat dough mixed with 0.3-0.7% by weight of powder, 0.3-0.7% by weight of soy flour; 물 57~60 중량%, 소다 0.02~0.04 중량%, 팥 17~20 중량%, 흑설탕 15~18 중량%, 옥수수전분 4~5 중량%로 혼합되는 팥소;Red beans mixed with water 57-60% by weight, soda 0.02-0.04%, red beans 17-20%, brown sugar 15-18%, corn starch 4-5%; 로 구성되는 것이 특징인 붕어빵Taiyaki, characterized by consisting of 삭제delete 제 1항에 있어서,The method of claim 1, 상기 팥소에는 흑설탕의 함유량을 줄이는 만큼 포도당을 3~5 중량% 첨가한 것이 특징인 붕어빵Taiyaki, characterized in that 3 to 5% by weight of glucose is added to the red bean paste to reduce the content of brown sugar
KR1020070041312A 2007-04-27 2007-04-27 The fish-shaped bun KR100849598B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180000565A (en) 2016-06-23 2018-01-03 고봉선 Molding frame for manufacturing Murex elongatus shaped bread

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060081544A (en) * 2005-01-10 2006-07-13 신재필 A composite for skin bread class

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060081544A (en) * 2005-01-10 2006-07-13 신재필 A composite for skin bread class

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180000565A (en) 2016-06-23 2018-01-03 고봉선 Molding frame for manufacturing Murex elongatus shaped bread

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