KR101047330B1 - How to cook steamed rice - Google Patents
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- KR101047330B1 KR101047330B1 KR1020080096120A KR20080096120A KR101047330B1 KR 101047330 B1 KR101047330 B1 KR 101047330B1 KR 1020080096120 A KR1020080096120 A KR 1020080096120A KR 20080096120 A KR20080096120 A KR 20080096120A KR 101047330 B1 KR101047330 B1 KR 101047330B1
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- A—HUMAN NECESSITIES
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- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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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
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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
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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
- 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
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- 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
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract
본 발명은 찐빵을 전자레인지 등으로 찌거나 데우더라도 적절한 수분이 유지되어 부드럽고 촉촉한 식감을 가질 수 있고, 식사대용으로 든든하게 먹을 수 있는 밥 찐빵 제조방법을 제공하기 위한 것이다.The present invention is to provide a steamed bun manufacturing method that can be eaten as a substitute for meals can have a soft and moist texture, even if steamed steam steamed or warmed in a microwave oven or the like.
이를 위해 본 발명에서는 찐빵 전용분 100 중량부에 대하여, 설탕 5~20 중량부, 정제염 0.5~1.2 중량부, 베이킹 파우더 1~2 중량부, 알파미분 1~3 중량부, 이스트 1~3 중량부, 물 64 중량부, 쇼트닝 5 중량부, 쪽파유 2~7 중량부, 유화제 0.5~3 중량부, 초산전분 1~5 중량부, 잔탄검 0.1~0.5 중량부, 호화시킨 찰밀가루 1~3 중량부를 혼합 및 반죽하여 반죽물을 조성하는 반죽물 조성단계와; 김치 40~80 중량부에 대하여, 기름 1~3 중량부를 두르고 김치를 볶다가 고기 10~20 중량부를 넣어 함께 볶고, 여기에 밥 100 중량부와, 김칫국물 10~20 중량부를 넣어 볶다가 양파, 청양고추, 당근 중 적어도 어느 하나 이상의 야채 10~30 중량부를 넣어 함께 볶은 재료 100 중량부에 대하여, 참기름과 들기름 중 어느 하나의 기름 2~5 중량부를 넣고 볶다가 고추장 5~20 중량부를 넣고 볶아서 김치볶음밥 소를 조성하는 소 조성단계와; 상기 반죽물 조성단계에 의해 형성된 반죽물을 분할하여 상기 소 조성단계에 의해 형성된 김치볶음밥 소를 적정량 넣고 빚어 찐빵 형상의 성형물로 성형하는 찐빵 성형단계와; 상기 찐빵 성형단계에 의해 형성된 성형물을 70~90℃에서 45~70분 동안 발효시키는 발효단계와; 상기 발효단계에 의해 발효된 성형물을 스팀 오븐에서 10~15분 동안 증기로 찌는 스팀단계를 포함하는 밥 찐빵 제조방법이 개시된다.To this end, in the present invention with respect to 100 parts by weight of steamed bun only, 5 to 20 parts by weight of sugar, 0.5 to 1.2 parts by weight of refined salt, 1 to 2 parts by weight of baking powder, 1 to 3 parts by weight of alpha fine powder, 1 to 3 parts by weight of yeast. , 64 parts by weight of water, 5 parts by weight of shortening, 2-7 parts by weight of sesame oil, 0.5-3 parts by weight of emulsifier, 1-5 parts by weight of starch acetate, 0.1-0.5 parts by weight of xanthan gum, 1-3 parts by weight of waxed flour Kneading composition step of mixing and kneading to form a dough; Add 40 to 80 parts by weight of kimchi, add 1 to 3 parts by weight of oil, fry kimchi, and add 10 to 20 parts by weight of meat and fry together. Add 100 parts by weight of rice and 10 to 20 parts by weight of kimchi broth to stir-fry onions, Add 10-30 parts by weight of vegetables of at least one of Cheongyang pepper and carrots, and stir-fry with 2-5 parts by weight of any oil of sesame oil and perilla oil and stir-fry with 5-20 parts by weight of red pepper paste. A cow composition step of forming a fried rice cow; A steamed bread forming step of dividing the dough formed by the dough forming step and putting a proper amount of the kimchi fried rice fillet formed by the beef forming step into a steamed bun-shaped molding; A fermentation step of fermenting the molding formed by the steaming bread forming step at 70 to 90 ° C. for 45 to 70 minutes; Disclosed is a steamed rice production method comprising a steaming step of steaming the molded product fermented by the fermentation step in a steam oven for 10 to 15 minutes.
찐빵, 밥, 소, 고추장, 전자레인지. Steamed bread, rice, beef, red pepper paste, microwave.
Description
본 발명은 밥 찐빵 제조방법에 관한 것으로서, 더욱 상세하게는 찐빵을 전자레인지 등으로 찌거나 데우더라도 적절한 수분이 유지되어 부드럽고 촉촉한 식감을 가질 수 있고, 식사대용으로 든든하게 먹을 수 있는 밥 찐빵의 제조방법에 관한 것이다.The present invention relates to a steamed rice manufacturing method, and more particularly, steamed bread steamed or warmed in a microwave oven, etc. Even if the appropriate moisture is maintained to have a soft and moist texture, can be eaten as a substitute for meal steamed bread manufacturing method It is about.
찐빵은 겨울철에 즐겨먹는 간식 중 하나로, 밀가루, 설탕, 막걸리, 이스트 등을 혼합하여 물로 반죽한 후 숙성시키고, 이를 소량으로 나누어 납작하게 만든 피의 내부에 팥앙금, 잡채, 야채, 피자, 고구마, 호박 등과 같은 다양한 소를 넣은 후 일정시간 동안 숙성시킨 다음 찜통에 쪄서 먹는다.Steamed bread is one of the favorite snacks for the winter season, and it is mixed with flour, sugar, rice wine, yeast, kneaded with water, and then matured. Put the same variety of beef, mature for a certain period of time and steamed in a steamer to eat.
삭제delete
최근 들어 할인매장이나 제빵/제과점 등을 통해 찐빵의 판매가 증가하고 있고, 대부분의 가정에서는 이러한 찐빵을 사용이 번잡한 찜통 대신 전자레인지를 이용하여 쉽고 간편하게 익혀서 먹고 있다.Recently, the sales of steamed buns are increasing through discount stores or bakery / bakery shops, and most households are eating these steamed buns easily and conveniently by using a microwave oven instead of a cumbersome steamer.
그런데 찐빵을 전자레인지로 가열할 경우, 찐빵의 대부분이 밀가루를 주재료로 사용하여 만드는 특성상 수분 보유력이 약해 가열 과정에서 찐빵 피에 함유된 수분이 쉽게 증발하고, 이와 동시에 팥앙금 등의 소도 건조되어 텁텁하고 퍽퍽하게 된다. 따라서 찐빵 고유의 부드러운 식감을 느낄 수 없으며, 결과적으로 찐빵의 소비를 늘릴 수 없는 문제점으로 지적되었다.However, when steamed bread is heated in a microwave oven, most of the steamed bread is made of wheat flour as its main ingredient, so the moisture retention capacity is weak, and the moisture contained in the steamed bread is easily evaporated during the heating process. It gets full. Therefore, it is pointed out that the steamed bread does not feel the soft texture of the original, and consequently cannot increase the consumption of steamed bread.
더욱이 종래의 찐빵은 단순히 밀가루 피에 팥앙금 등의 소가 들어간 형태여서 간식으로 적합하나, 식사대용으로는 한계가 있어 찐빵의 다양화와 대중화 및 고부가가치화에 제약이 따를 수밖에 없었다.Moreover, the conventional steamed bread is suitable as a snack because it is simply a form containing beef such as red bean paste in flour blood, but there is a limit as a substitute for the meal, and the steamed bread has to be limited in terms of diversification, popularization and high value added.
이에 본 발명은 상술한 바와 같은 종래의 제반 문제점을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 수분의 증발을 억제하여 부드럽고 촉촉하며 쫄깃쫄깃한 식감을 느낄 수 있도록 하는 밥 찐빵 제조방법을 제공하는 데 있는 것이다.Accordingly, the present invention has been made to solve the conventional problems as described above, the object of the present invention is to provide a steamed bun manufacturing method to suppress the evaporation of water to feel a soft, moist and chewy texture It is.
본 발명의 다른 목적은 전자레인지로 가열하더라도 부드럽고 촉촉한 식감을 유지할 수 있는 밥 찐빵 제조방법을 제공하는 데 있는 것이다.Another object of the present invention to provide a steamed bun production method that can maintain a soft and moist texture even when heated in a microwave oven.
본 발명의 또 다른 목적은 간식 이외에 식사대용으로 부담없이 먹을 수 있도록 하는 밥 찐빵 제조방법을 제공하는 데 있는 것이다.Still another object of the present invention is to provide a steamed rice production method for eating casually in addition to snacks.
상술한 바와 같은 목적을 달성하기 위해 본 발명은 찐빵 전용분 100 중량부에 대하여, 설탕 5~20 중량부, 정제염 0.5~1.2 중량부, 베이킹 파우더 1~2 중량부, 알파미분 1~3 중량부, 이스트 1~3 중량부, 물 64 중량부, 쇼트닝 5 중량부, 쪽파유 2~7 중량부, 유화제 0.5~3 중량부, 초산전분 1~5 중량부, 잔탄검 0.1~0.5 중량부, 호화시킨 찰밀가루 1~3 중량부를 혼합 및 반죽하여 반죽물을 조성하는 반죽물 조성단계와; 김치 40~80 중량부에 대하여, 기름 1~3 중량부를 두르고 김치를 볶다가 고기 10~20 중량부를 넣어 함께 볶고, 여기에 밥 100 중량부와, 김칫국물 10~20 중량부를 넣어 볶다가 양파, 청양고추, 당근 중 적어도 어느 하나 이상의 야채 10~30 중량부를 넣어 함께 볶은 재료 100 중량부에 대하여, 참기름과 들기름 중 어느 하나의 기름 2~5 중량부를 넣고 볶다가 고추장 5~20 중량부를 넣고 볶아서 김치볶음밥 소를 조성하는 소 조성단계와; 상기 반죽물 조성단계에 의해 형성된 반죽물을 분할하여 상기 소 조성단계에 의해 형성된 김치볶음밥 소를 적정량 넣고 빚어 찐빵 형상의 성형물로 성형하는 찐빵 성형단계와; 상기 찐빵 성형단계에 의해 형성된 성형물을 70~90℃에서 45~70분 동안 발효시키는 발효단계와; 상기 발효단계에 의해 발효된 성형물을 스팀 오븐에서 10~15분 동안 증기로 찌는 스팀단계를 포함하는 밥 찐빵 제조방법을 제공한다.In order to achieve the above object, the present invention is based on 100 parts by weight of steamed buns, 5 to 20 parts by weight of sugar, 0.5 to 1.2 parts by weight of refined salt, 1 to 2 parts by weight of baking powder, 1 to 3 parts by weight of alpha fine powder. , 1 to 3 parts by weight of yeast, 64 parts by weight of water, 5 parts by weight of shortening, 2 to 7 parts by weight of green onion oil, 0.5 to 3 parts by weight of emulsifier, 1 to 5 parts by weight of starch acetate, 0.1 to 0.5 parts by weight of xanthan gum, luxury And kneading powder composition step of mixing and kneading 1 to 3 parts by weight of the flour; Add 40 to 80 parts by weight of kimchi, add 1 to 3 parts by weight of oil, fry kimchi, and add 10 to 20 parts by weight of meat and fry together. Add 100 parts by weight of rice and 10 to 20 parts by weight of kimchi broth to stir-fry onions, Add 10-30 parts by weight of vegetables of at least one of Cheongyang pepper and carrots, and stir-fry with 2-5 parts by weight of any oil of sesame oil and perilla oil and stir-fry with 5-20 parts by weight of red pepper paste. A cow composition step of forming a fried rice cow; A steamed bread forming step of dividing the dough formed by the dough forming step and putting a proper amount of the kimchi fried rice fillet formed by the beef forming step into a steamed bun-shaped molding; A fermentation step of fermenting the molding formed by the steaming bread forming step at 70 to 90 ° C. for 45 to 70 minutes; It provides a steamed rice manufacturing method comprising a steaming step of steaming the molded product fermented by the fermentation step with steam for 10 to 15 minutes in a steam oven.
상기와 같은 과제 해결 수단 및 구성을 갖춘 본 발명은 찐빵의 피가 알파미분과 호화시킨 찰밀가루를 함유하므로 쫄깃쫄깃한 식감을 느낄 수 있으며, 내용물인 소에 밥이 포함되어 있기 때문에 식사대용으로도 간편하게 먹을 수 있고, 아울러 밥이 고추장 김치볶음밥 형태로 형성되어 있으므로 찐빵의 차별화 및 고급화를 이룰 수 있다.The present invention having the above-mentioned means and constitutions solves the chewy texture of the steamed bread because it contains alpha powder and laver flour, and it is easy to replace as a meal because it contains rice. In addition, since the rice is formed in the form of red pepper paste kimchi fried rice can achieve differentiation and luxury of steamed bread.
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또한, 본 발명은 유화제와 전분을 통해 피 부분의 수분 보유력을 높일 수 있으므로 전자레인지 등을 통한 가열과정에서 수분의 급속한 증발을 억제할 수 있다. 따라서 찐빵의 촉촉하고 부드러운 식감을 실현하고 풍미를 유지할 수 있는 매우 각별한 효과가 있다.In addition, the present invention can increase the moisture retention of the blood portion through the emulsifier and starch, it is possible to suppress the rapid evaporation of moisture in the heating process through a microwave oven. Therefore, steamed bread has a very special effect to realize the moist and soft texture and maintain the flavor.
이하, 본 발명의 실시 예에 따른 밥 찐빵 제조방법을 첨부된 도면을 참조하여 상세하게 설명하면 다음과 같다.Hereinafter, described in detail with reference to the accompanying drawings steamed bun manufacturing method according to an embodiment of the present invention.
도 1에서 도시한 바와 같이 본 발명의 밥 찐빵 제조방법은 크게 반죽물 조성단계, 소 조성단계, 찐빵 성형단계, 발효단계, 스팀단계를 포함하여 이루어진다.As shown in Figure 1, the steamed rice manufacturing method of the present invention comprises a dough composition step, bovine composition step, steamed bun molding step, fermentation step, steam step.
먼저, 반죽물 조성단계는 찐빵에 적합한 반죽물을 생산하는 단계로서, 이를 위해 본 발명에서는 찐빵 전용분, 설탕, 정제염, 베이킹 파우더, 알파미분, 이스트, 물, 쇼트닝, 향오일, 유화제, 초산전분, 잔탄검, 전분을 혼합하여 반죽물을 조성하였다.First, the dough composition step is to produce a dough suitable for steamed bread, for this purpose steamed bread dedicated sugar, sugar, refined salt, baking powder, alpha fines, yeast, water, shortening, flavor oil, emulsifier, starch acetate , Xanthan gum and starch were mixed to form a dough.
여기서 반죽물의 성분비율은 찐빵 전용분 100 중량부에 대하여, 설탕 5~20 중량부, 정제염 0.5~1.2 중량부, 베이킹 파우더 1~2 중량부, 알파미분 1~3 중량부, 이스트 1~3 중량부, 물 64 중량부, 쇼트닝 5 중량부, 향오일 2~7 중량부, 유화제 0.5~3 중량부, 초산전분 1~5 중량부, 잔탄검 0.1~0.5 중량부, 전분 1~3 중량부로 설정하는 것이 바람직하다.Here, the ingredient ratio of the dough is based on 100 parts by weight of steamed bread, 5 to 20 parts by weight of sugar, 0.5 to 1.2 parts by weight of refined salt, 1 to 2 parts by weight of baking powder, 1 to 3 parts by weight of alpha fine powder, and 1 to 3 parts by weight of yeast. Set to 64 parts by weight of water, 5 parts by weight of shortening, 2 to 7 parts by weight of oil, 0.5 to 3 parts by weight of emulsifier, 1 to 5 parts by weight of starch acetate, 0.1 to 0.5 parts by weight of xanthan gum, and 1 to 3 parts by weight of starch. It is desirable to.
이때, 찐빵 전용분은 강력분이나 중력분 중 어느 하나를 사용하는 것도 가능하나, 강력분과 중력분을 3:7 ~ 7:3의 비율로 혼합하여 사용하는 것이 바람직하다.At this time, the steamed bun-only powder may be any one of a strong powder and a gravity powder, it is preferable to use a mixture of strong powder and gravity in a ratio of 3: 7 to 7: 3.
향오일은 찐빵의 식감을 돋우기 위한 식용 오일로서, 본 발명에서는 쪽파유를 사용하였으나, 쪽파유 이외에 다른 식용 향오일을 사용하는 것도 가능하다.The fragrance oil is an edible oil for enhancing the texture of the steamed bread, but in the present invention, although sesame oil is used, other edible fragrance oils may be used in addition to the sesame oil.
유화제는 전자레인지 등을 통한 가열과정에서 수분의 급속한 증발을 억제하고 조직을 부드럽게 하기 위한 것으로, 본 발명에서는 그 일 예로 모노글리세리드와 HPMC(Hydropropyl Methyl Cellulose)로 이루어진 것을 사용하였다.The emulsifier is for suppressing the rapid evaporation of moisture in the heating process through a microwave oven, and to soften the tissue. In the present invention, an emulsifier used was made of monoglyceride and HPMC (Hydropropyl Methyl Cellulose).
그리고 전분은 수분 보유력을 높이고, 찰진 식감을 갖도록 하기 위한 것으로, 본 발명에서는 그 일 예로 웨스트호브(westhove)사의 호화시킨 찰밀가루를 사용하였다.In addition, starch is intended to increase moisture retention and to have a feeling of texture. In the present invention, for example, Westhove Co., Ltd. used luxury waxy flour.
소 조성단계는 반죽물 속에 들어가는 김치볶음밥 형태의 소를 만드는 단계로서, 김치 볶음단계, 고기투입 볶음단계, 밥과 김칫국물투입 볶음단계, 야채투입 볶음단계, 양념 가미단계를 통해 김치볶음밥 형태의 소를 만들 수 있다.The cow composition step is the step of making the kimchi fried rice in the dough, and the kimchi fried rice, the kimchi fried rice, the rice and kimchi soup stir-fry step, the vegetable stir-fry step, seasoning seasoning step Can make
구체적으로 김치 볶음단계는 기름에 김치를 볶는 단계로서, 본 발명에서는 그 일 예로 김치 40~80 중량부에 대하여, 기름 1~3 중량부를 팬에 두르고 볶았다.Specifically, the kimchi roasting step is a step of roasting kimchi in oil, and in the present invention, for example, 40 to 80 parts by weight of kimchi, 1 to 3 parts by weight of oil was roasted in a pan.
고기투입 볶음단계는 김치 볶음단계를 통해 볶아진 김치에 고기를 투입하여 볶는 단계로서, 본 발명에서는 그 일 예로 김치 40~80 중량부에 대하여, 고기 10~20 중량부를 넣어 볶았다.
여기서, 고기는 닭고기를 사용하는 것이 바람직하나 소고기, 돼지고기, 콩고기, 오리고기 등을 사용할 수도 있으며, 특히 닭고기는 레몬즙과 통후추로 전처리함으로써 조직을 부드럽게 하고 비린 맛을 없애며 향미를 증진시킬 수 있다.The meat input stir-fry step is a step of roasting the meat in the kimchi fried through the kimchi stir-fry step, in the present invention with respect to 40 to 80 parts by weight of kimchi, roasted by putting 10 to 20 parts by weight of meat.
Here, the meat is preferably chicken, but beef, pork, soybeans, duck, etc. may be used, in particular, the chicken is pre-treated with lemon juice and peppercorns to soften the tissue, eliminate fishy taste and enhance flavor have.
밥과 김칫국물투입 볶음단계는 고기투입 볶음단계를 통해 볶아진 김치와 고기에 밥과 김칫국물을 투입하여 볶아주는 단계로서, 본 발명에서는 그 일 예로 김치 40~80 중량부에 대하여, 밥 100 중량부와 김칫국물 10~20 중량부를 넣어 볶았다.
여기서, 밥은 기름과 소금이 밑간하여 볶은 볶음밥을 사용하는 것이 바람직하다.Rice and kimchi soup pouring stir-fry step is to put the rice and kimchi soup in the kimchi and meat fried through the meat input stir-fry step, in the present invention, as an example of the kimchi 40 ~ 80 parts by weight, 100 weight of rice 10 ~ 20 parts by weight of Boo and Kimchi broth were roasted.
Here, it is preferable to use the fried rice, which is cooked with oil and salt.
야채투입 볶음단계는 밥과 김칫국물투입 볶음단계를 통해 볶은 재료에 야채를 투입하여 볶아주는 단계로서, 본 발명에서는 그 일 예로 김치 40~80 중량부에 대하여, 야채 10~30 중량부를 넣어 볶았다.
여기서, 야채로는 양파, 청양고추, 당근 중 적어도 어느 하나 이상을 혼합하여 사용하되 투입 이전에 기름에 볶아서 전처리한 것을 사용하는 것이 바람직하다.Vegetable input stir-fry step is to put the vegetables in the ingredients roasted by the rice and kimchi soup stir-fry stir-fry step, in the present invention, for example, 40 to 80 parts by weight of kimchi, 10 to 30 parts by weight of vegetables were roasted .
Here, as the vegetable, it is preferable to use at least any one of onions, cheonyang pepper, carrots, mixed with pre-treated before roasting in oil.
그리고 김치 볶음단계부터 야채투입 볶음단계에 사용되는 기름은 식용유를 사용하는 것이 바람직하나, 식용유 이외에 다른 식용 기름을 사용할 수 있다.And the oil used in the kimchi stir-fry step of vegetable input stir-fry step is preferably to use the cooking oil, but other edible oil may be used in addition to the cooking oil.
양념 가미단계는 야채투입 볶음단계를 통해 볶은 재료에 양념을 가미하는 단계로서, 본 발명에서는 그 일 예로 야채투입 볶음단계를 통해 볶은 재료 100 중량부에 대하여, 참기름과 들기름 중 어느 하나의 기름 2~5 중량부를 넣고 볶다가 고추장 5~20 중량부를 넣고 볶았다. 이때, 양념 가미단계는 기름투입 볶음단계와 고추장투입 볶음단계 및 조미단계를 통해 풍미를 높일 수 있다.The seasoning seasoning step is a step of adding seasoning to the ingredients roasted through the vegetable roasting step, in the present invention, for example, 100 parts by weight of the material roasted through the vegetable roasting step, oil of any of sesame oil and perilla oil 2-5 Stir in the parts by weight and fry 5 to 20 parts by weight of red pepper paste. At this time, the seasoning seasoning step can increase the flavor through the oiling stir-fry step and the red pepper paste stir-fry step and seasoning step.
여기서, 기름투입 볶음단계는 야채투입 볶음단계를 통해 볶은 재료 100 중량부에 대하여, 참기름 2~5 중량부를 넣어 맛과 향을 높이는 단계로서, 참기름 이외에 들기름 등을 넣는 것도 무방하다.Here, the oil-in-roasting step is to increase the taste and aroma by adding 2 to 5 parts by weight of sesame oil, based on 100 parts by weight of the material roasted through the vegetable-injecting step of roasting, and may add perilla oil or the like.
그리고 고추장투입 볶음단계는 기름투입 볶음단계 이후 고추장 5~20 중량부를 넣어 볶아주는 공정이고, 조미단계는 통후추를 넣어 음식의 향미를 증진시키도록 하는 공정이다.And stir-fry of red pepper paste is a step of roasting 5 to 20 parts by weight of red pepper paste after the oil pouring stir-fry step, seasoning step is to enhance the flavor of the food by putting the pepper.
삭제delete
찐빵 성형단계는 반죽물에 소를 넣고 찐빵 형상의 성형물로 성형하는 단계로서, 본 발명에서는 그 일 예로 찐빵 하나에 해당하는 반죽물의 중량을 20~50g 단위로 분할하고, 그 분할된 반죽물에 들어가는 내용물인 소의 중량은 20~60g 단위로 설정하였다.
즉, 반죽물 조성단계에 의해 형성된 반죽물 20~50g에 소 조성단계에 의해 형성된 김치볶음밥 소 20~60g을 넣고 빚어 찐빵 형상의 성형물로 성형하였다.The steamed bread forming step is a step of forming a steamed bun-shaped molding by putting the stuffing in the dough, in the present invention by dividing the weight of the dough corresponding to one of the steamed bun by 20 ~ 50g units, and entering the divided dough The weight of the cow, the content was set in units of 20 ~ 60g.
That is, 20 to 60 g of kimchi fried rice formed by the small composition step was put into 20 to 50 g of the kneaded product formed by the kneading composition step, and the resultant was molded into a steamed bread-shaped molding.
발효단계는 성형물을 발효시키는 단계로서, 본 발명에서는 그 일 예로 70~90℃에서 45~70분 동안 발효시켜 적정한 숙성이 이루어지도록 하였다.The fermentation step is a step of fermenting the molded product, in the present invention, the fermentation is carried out for 45 to 70 minutes at 70 ~ 90 ℃ as an example to achieve a suitable aging.
스팀단계는 발효된 성형물을 찌는 단계로서, 본 발명에서는 그 일 예로 스팀오븐에서 10~15분 동안 증기로 쪄셔 알맞게 쪄진 찐빵을 만들어 낼 수 있었다.Steam step is a step of steaming the fermented moldings, in the present invention, for example, by steam for 10 to 15 minutes in the steam oven was able to produce a properly steamed steamed bread.
이와 같은 본 발명의 밥 찐빵 제조방법은 김치볶음밥을 소로 사용하므로 단순한 간식용 찐빵에서 탈피하여 고급스럽고, 식사대용으로도 간편하게 먹을 수 있는 등 찐빵의 상품성을 크게 향상시킬 수 있다.Since the method of manufacturing a steamed rice bread of the present invention uses kimchi fried rice as a cow, it is possible to break away from a simple snack steamed bread, which is luxurious, and can easily be eaten as a meal substitute.
또한, 알파미분과 호화시킨 찰밀가루를 첨가하므로 기존의 찐빵과는 달리 쫄깃쫄깃하면서 부드러워 한층 차별화된 식감을 느낄 수 있다.In addition, since the addition of alpha fine powder and luxury waxed wheat flour, unlike the conventional steamed bread is chewy and soft, you can feel a more differentiated texture.
아울러 모노글리세리드 HPMC(Hydropropyl Methyl Cellulose)를 유화제로 사용하고, 웨스트호브사의 호화시킨 찰밀가루를 사용하며, 또 일정 수분이 함유된 밥이 소에 포함되므로 제조과정에서 수분 보유력을 높이고, 전자레인지 등을 이용한 가열 과정에서 수분의 급속한 증발을 억제할 수 있게 된다.In addition, monoglyceride HPMC (Hydropropyl Methyl Cellulose) is used as an emulsifier, West Hobb's luxury waxed wheat flour is used, and rice containing a certain moisture is included in the cow to increase water retention during the manufacturing process, It is possible to suppress the rapid evaporation of water in the heating process used.
따라서 본 발명의 실시 예에 따라 제조된 밥 찐빵은 촉촉하고 부드러운 식감을 느낄 수 있을 뿐만 아니라, 전자레인지로 익히더라도 수분 증발이 최소화되므로 찐빵의 풍미를 유지할 수 있는 등 우월한 상품성을 갖게 된다.Therefore, the steamed rice produced in accordance with the embodiment of the present invention has a superior merchandise such as not only can feel the moist and soft texture, but also maintains the flavor of the steamed bread because the evaporation of moisture is minimized even when cooked in a microwave oven.
위의 표 1은 MHK사의 texture analyzer장비(모델명:TAXT plus)를 이용하여 기존의 찐빵(Control)과 본 발명에 따라 제조된 밥 찐빵을 가열 전과 전자레인지로 가열한 후로 각각 나누어 물리적 특성을 분석한 결과이다.Table 1 above is to analyze the physical properties of the steamed bread prepared according to the present invention and the conventional steamed bread (Control) and after heating in a microwave oven using a texture analyzer equipment (model name: TAXT plus) of MHK, respectively. The result is.
표 1에 나타난 바와 같이, 밥 찐빵은 기존의 찐빵(Control)에 비하여 가열 전과 가열 후 모두에서 측정 수치가 낮으므로 딱딱함(Hardness)이 덜한 것임을 알 수 있고, 푹신함(Springness)에서도 수치가 낮으므로 기존의 찐빵(Control)에 비하여 보다 더 푹신함을 갖고 있음을 알 수 있으며, 씹는감(Chewiness)에 있어서도 수치가 낮으므로 기존의 찐빵(Control)에 비하여 씹는데 소요되는 힘이 덜한 것임을 알 수 있다.As shown in Table 1, the rice steamed bread has a lower hardness value in both before and after heating than the conventional steamed bread (Control), and it can be seen that the hardness (Hardness) is low. It can be seen that the steamed bread (Control) of the more fluffy, the chew (cheewiness) is also low because the value of chewing compared to the conventional steamed bread (Control).
위의 표 2는 기존의 찐빵과 본 발명에 따라 제조된 밥 찐빵을 가열 전과 전자레인지로 가열한 후로 각각 나누어 그 각각의 수분함유량을 측정한 결과이다.Table 2 above is a result of measuring the respective water content of the conventional steamed bread and rice steamed bread prepared according to the present invention before and after heating in a microwave oven.
표 2에 나타난 바와 같이 본 발명에 따라 제조된 밥 찐빵은 가열 전과 전자레인지로 가열한 후 모두에서 수분함유량이 높음을 알 수 있으며, 이를 통해 수분 보유력이 기존의 찐빵(Control)에 비하여 훨씬 높고 수분의 증발량도 적음을 알 수 있다.As shown in Table 2, the steamed rice produced in accordance with the present invention can be seen that the water content is high both before heating and after heating in a microwave oven, through which the water retention capacity is much higher than the conventional steamed bread (Control) and moisture It can be seen that the evaporation amount of is small.
한편, 이와 같은 본 발명의 실시 예는 바람직한 일예를 설명한 것에 불과한 것으로, 본 발명의 적용범위는 이와 같은 것에 한정되는 것은 아니며, 동일사상의 범주 내에서 적절하게 변경 가능한 것이다.On the other hand, this embodiment of the present invention is only to describe a preferred example, the scope of the present invention is not limited to such, and can be changed as appropriate within the scope of the same idea.
도 1은 본 발명에 따른 밥 찐빵 제조방법을 나타낸 블록도.1 is a block diagram showing a steamed rice manufacturing method according to the present invention.
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| KR20200072869A (en) | 2018-12-13 | 2020-06-23 | 전주대학교 산학협력단 | Steamed bread having bibimbab stuffing |
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| CN103444826A (en) * | 2013-08-05 | 2013-12-18 | 柳培健 | Processing method of sandwich fried-dough sticks with yellow-peach flavor |
| CN103749710A (en) * | 2014-01-10 | 2014-04-30 | 安徽省徽州印象农业科技有限责任公司 | Nutritional soybean milk and preparation process thereof |
| CN104187358A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Bean dreg steamed bun with jasmine and fructus lycii |
| CN104206987A (en) * | 2014-09-11 | 2014-12-17 | 河南工业大学 | Method for performing microwave detection and control of pH value of dough in process of making steamed bun by fermenting of yeast starter |
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|---|---|---|---|---|
| KR19980084949A (en) * | 1997-05-21 | 1998-12-05 | 이병준 | Bread made with rice paste |
| KR20030055437A (en) * | 2001-12-26 | 2003-07-04 | 허균 | Bread Filled with Stuffing in Inside Hollow |
| KR20040027706A (en) * | 2004-02-06 | 2004-04-01 | 최상구 | The manufacturing process of boiled rice bread |
| KR20060013253A (en) * | 2004-08-06 | 2006-02-09 | 정화자 | Rice-bread including of fermented soybeans and green tea |
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- 2008-09-30 KR KR1020080096120A patent/KR101047330B1/en active IP Right Grant
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980084949A (en) * | 1997-05-21 | 1998-12-05 | 이병준 | Bread made with rice paste |
| KR20030055437A (en) * | 2001-12-26 | 2003-07-04 | 허균 | Bread Filled with Stuffing in Inside Hollow |
| KR20040027706A (en) * | 2004-02-06 | 2004-04-01 | 최상구 | The manufacturing process of boiled rice bread |
| KR20060013253A (en) * | 2004-08-06 | 2006-02-09 | 정화자 | Rice-bread including of fermented soybeans and green tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180116871A (en) | 2017-04-18 | 2018-10-26 | 박종연 | Method for preparation of functional steamed bread having pistachios, sweet potato and cheese |
| KR20200072869A (en) | 2018-12-13 | 2020-06-23 | 전주대학교 산학협력단 | Steamed bread having bibimbab stuffing |
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| KR20100036746A (en) | 2010-04-08 |
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