KR101083520B1 - 대추빵의 제조방법 - Google Patents
대추빵의 제조방법 Download PDFInfo
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- KR101083520B1 KR101083520B1 KR1020090045718A KR20090045718A KR101083520B1 KR 101083520 B1 KR101083520 B1 KR 101083520B1 KR 1020090045718 A KR1020090045718 A KR 1020090045718A KR 20090045718 A KR20090045718 A KR 20090045718A KR 101083520 B1 KR101083520 B1 KR 101083520B1
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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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
- 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
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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
- 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
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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
- 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
- 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
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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
- 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
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
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- 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
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
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- Engineering & Computer Science (AREA)
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- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
구 분 | 외피(빵)의 부드러움 |
충진물(속) 의 맛 |
냄새(향) | 색 감 | 전체적인 기호도 |
비 교 예 | 3.0 | 3.3 | 2.9 | 3.0 | 3.1 |
실시 예1 | 3.9 | 4.2 | 3.9 | 3.5 | 4.5 |
실시 예2 | 2.9 | 4.0 | 3.3 | 3.1 | 3.9 |
실시 예3 | 3.9 | 3.8 | 3.9 | 3.5 | 4.0 |
실시 예4 | 3.9 | 4.2 | 3.9 | 3.0 | 4.0 |
실시 예5 | 3.9 | 4.2 | 4.0 | 3.5 | 4.5 |
실시 예6 | 3.7 | 3.8 | 3.8 | 3.5 | 4.0 |
Claims (4)
- a) 복분자에 홍국(Monascus pilosus IFO 480)균을 접종하여 28 내지 35℃에서 5 내지 10일간 발효시킨 홍국액체배양물을 제조하는 단계;b) 밀가루 100중량부당 홍국액체배양물 5 내지 15중량부, 물 20 내지 30중량부를 혼합하여 24시간 발효하는 외피용 반죽의 발효단계;c) 외피용반죽 100중량부당 마아가린 5 내지 10중량부, 전분 2 내지 5 중량부, 전지분유 2 내지 5중량부, 소금 0.1 내지 1 중량부, 벌꿀 1 내지 2 중량부, 계란 3 내지 10중량부를 첨가하여 혼합한 외피용 반죽의 제조단계;d) 씨를 제거한 대추 100중량부, 씨를 제거한 유자 5 내지 10중량부, 껍질을 제거한 밤 10 내지 20 중량부, 땅콩 2 내지 5 중량부를 혼합 믹싱하여 가열한 충진물을 제조하는 단계;e) 외피용 반죽에 충진물을 가운데 넣은 후 올리브유 100중량부당 10 내지 20 중량부의 지초를 혼합하여 지초의 지용성 붉은 색소를 12시간 추출한 지초기름을 빵틀에 바른 후 굽는 성형단계;를 포함하는 대추빵의 제조방법.
- 제 1 항에 있어서 충진물을 제조하는 단계에 씨를 제거한 유자 5 내지 10중량부는 여자 10 내지 20중량부에 물 30 내지 50중량부를 혼합하여 100℃에서 10분간 가열한 후 호산성 젖산간균(L.acidophillus)을 접종하여 28 내지 35℃에서 1시간 내지 3시간 발효시킨 여자 발효물로 대체되는 것을 특징으로 하는 대추빵의 제조방법.
- 제 1 항에 있어서, 복분자에 홍국(Monascus pilosus IFO 480)균을 10 내지 20wt%를 접종하여 28 내지 35℃에서 5 내지 10일간 발효시킨 홍국액체배양물을 제조하는 것을 특징으로 하는 대추빵의 제조방법.
- a) 복분자에 홍국(Monascus pilosus IFO 480)균을 접종하여 28 내지 35℃에서 2 내지 5일간 발효시킨 홍국액체배양물을 제조하는 단계;b) 밀가루 100중량부당 홍국액체배양물 1 내지 5중량부, 물 20 내지 30중량부를 혼합하여 12시간 발효하는 외피용 반죽의 발효단계;c) 외피용반죽 100중량부당 마아가린 5 내지 10중량부, 전분 2 내지 5 중량부, 전지분유 2 내지 5중량부, 소금 0.1 내지 1 중량부, 계란 3 내지 10중량부를 첨가하여 혼합한 외피용 반죽의 제조단계;d) 씨를 제거한 대추 100중량부당 40 내지 100 중량부의 설탕을 혼합한 대추절임, 씨를 제거한 유자 100중량부당 40 내지 100중량부의 설탕을 혼합한 유자절임, 껍질을 제거한 밤 100중량부당 40 내지 100 중량부의 설탕을 혼합한 밤절임을 준비하는 충진물 준비단계;e) 대추절임 100중량부, 유자절임 10 내지 20중량부, 밤절임 10 내지 20 중량부, 땅콩 5 내지 10 중량부를 혼합 믹싱하여 충진물을 제조하는 단계;f) 외피용 반죽 속에 충진물을 넣은 후 올리브유 100중량부당 10 내지 20 중량부의 지초를 혼합하여 지초의 지용성 붉은 색소를 12시간 추출한 지초기름을 빵틀에 바른 후 굽는 성형단계;를 포함하는 대추빵의 제조방법.
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KR101083520B1 true KR101083520B1 (ko) | 2011-11-16 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101798882B1 (ko) | 2016-07-04 | 2017-12-13 | 에스케이바이오랜드 주식회사 | 홍국균 발효산물을 포함하는 여성 갱년기 질환의 예방 또는 치료용 조성물 |
KR102250452B1 (ko) | 2020-07-14 | 2021-05-11 | 안홍선 | 대추빵 및 그 제조방법 |
KR20240013353A (ko) | 2022-07-22 | 2024-01-30 | 이창운 | 부채꼴 주상절리 빵의 제조방법 |
KR20240018948A (ko) | 2022-08-03 | 2024-02-14 | 김민주 | 대추케이크구움빵 |
-
2009
- 2009-05-26 KR KR1020090045718A patent/KR101083520B1/ko active IP Right Grant
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101798882B1 (ko) | 2016-07-04 | 2017-12-13 | 에스케이바이오랜드 주식회사 | 홍국균 발효산물을 포함하는 여성 갱년기 질환의 예방 또는 치료용 조성물 |
KR102250452B1 (ko) | 2020-07-14 | 2021-05-11 | 안홍선 | 대추빵 및 그 제조방법 |
KR20240013353A (ko) | 2022-07-22 | 2024-01-30 | 이창운 | 부채꼴 주상절리 빵의 제조방법 |
KR20240018948A (ko) | 2022-08-03 | 2024-02-14 | 김민주 | 대추케이크구움빵 |
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