KR101151714B1 - Manufacturing method of steamed bread - Google Patents

Abstract

The present invention relates to a method of manufacturing a steamed bread, more specifically, a first step of preparing a main material including flour and an additive material including sugar, yeast, salt, baking powder and butter; A second step of kneading the prepared main material and the additive material by adding water; Dividing the dough into 45g each and aging for 20 minutes at room temperature; A fourth step of forming steamed bread by putting 45g of red bean paste for each 45g of the aged dough; A fifth step of fermenting the molded steamed bread at 40 to 45 ° C. for 20 minutes; And a sixth step of steaming the fermented steamed bread in a steamer at 90 to 100 ° C. for 12 to 13 minutes, thereby improving the nutrition, flavor and functionality, and manufacturing a steamed bread having a softer texture through the fermentation process. have.

Steamed bread, buckwheat, black rice, whole grain flour, pumpkin, mugwort

Description

MANUFACTURING METHOD OF STEAMED BREAD}

The present invention relates to a method of manufacturing a steamed bread, and more particularly, by mixing buckwheat, black rice, grain flour, pumpkin, wormwood, etc., including fermentation process, while containing various nutrients, flavor is improved and the functionality of additive materials is added The present invention relates to a method of manufacturing a steamed bread that can satisfy the taste of consumers who are oriented to health food.

In the 1960s and 1970s, one of the snack streets was steamed buns steamed in a steamer with red bean paste in flour dough. The steamed bread at that time was made using flour as the main ingredient, and its taste and flavor were simple. Nowadays, not only the food is diversified, but the modern steamed bread made of only flour and red beans can not have great charm for modern people who enjoy various tastes.

In addition to the well-being winds that began to blow many years ago, interest in the health of the public has increased more than ever before, and according to this trend, the tendency to buy foods in consideration of health and to prevent various adult diseases There is an increasing demand for foods with healthy food development and functionality.

As the demand for foods as described above increases, studies on foods utilizing functionalities by adding green tea, hemp, pine needle powder, black rice powder, etc. in various food fields as well as steamed bread are being conducted.

Steamed bread, on the other hand, generally includes a shell made of wheat flour and red beans as cows, gluten contained in the wheat flour, the main ingredient of the steamed bread envelope may cause digestive problems, and does not contain a variety of nutrients other than carbohydrates. Therefore, in order to meet the desire for healthy foods, conventional steamed bread consisting only of flour and red bean paste is required to improve its nutrition, taste and flavor.

In addition, steamed bread is generally steamed after fermentation without natural fermentation. Naturally steamed bread is less fragrant and taste than fermented bread, the texture of steamed bread is less tender and tends to deteriorate due to its high moisture content.

Therefore, the present inventors add buckwheat, black rice, grain flour, pumpkin, wormwood, etc., to the existing steamed bread, and include fermentation process, so that the nutrients insufficient by flour and red beans alone are included, and the flavors and flavors of added foods are diversified. The present invention was completed by producing a steamed bread that can promote the.

The present invention is conceived to meet the need for improvement as described above, it is an object of the present invention to provide a method for producing a steamed bread through the fermentation process by adding buckwheat, black rice, grain flour, pumpkin, mugwort.

In addition, an object of the present invention is to provide a method for producing a steamed bread containing various nutrients to improve the flavor of the modern people to satisfy the desire for healthy foods and added functionality of the additive material.

In order to achieve the above object, the method for producing a steamed bread according to the present invention comprises a first step of preparing a main material containing flour, and an additive material containing sugar, yeast, salt, baking powder, butter; A second step of kneading the prepared main material and the additive material by adding water; Dividing the dough into 45 g each and aging at room temperature for about 20 minutes; A fourth step of forming a steamed bun by putting 45 g of red bean paste for each 45 g of the aged dough; A fifth step of fermenting at about 40-45 ° C. for about 20 minutes; and a sixth step of steaming the fermented dough by fermenting the red bean paste in a steaming pot at 90-100 ° C. for about 12-13 minutes.

In addition, the main material is characterized in that the gravity content of 76 to 80 parts by weight, 12 to 16 parts by weight of strong components, 8 parts by weight of buckwheat.

In addition, the main material is characterized in that it comprises 78 parts by weight of gravity, 12 parts by weight of strong, 10 parts by weight of black rice.

In addition, the main material is characterized in that it comprises another 80 to 81 parts by weight of gravity, 12 parts by weight of strong components and 7 to 8 parts by weight of grain flour.

In addition, the main material is characterized in that it comprises another 5 parts by weight of any one selected from 83 parts by weight of gravity, 12 parts by weight of strong components and pumpkin, baeknyeoncho and Angelica.

In addition, the main material is characterized in that it comprises another 84 to 85 parts by weight of gravity, 12 parts by weight of strong and 3 to 4 parts by weight of mugwort.

In addition, the additive material is based on 100 parts by weight of the main material, the sugar is 20 parts by weight; The yeast is 1 part by weight; The salt is 1 part by weight; The baking powder is 3 parts by weight; And the butter is another feature that comprises 6 parts by weight.

In addition, the water in the second step 38 to 39 parts by weight and red ginseng, pine needles and any one of 1 to 2 parts by weight of green tea is characterized in that the dough.

According to the present invention, the ratio of the steamed bread to the red bean paste is 1: 1 so that the nutrients, flavors and functionality of each additive material are added, as well as the steamed bread having a taste and nutritional balance with the bean paste having a unique taste. can do.

In addition, according to the present invention, by dividing the dough before molding and aged at room temperature and the step of fermentation after molding, there is an effect that can be produced a steamed bread having a smooth texture to a suitable size and a well formed film.

Hereinafter, embodiments of the present invention will be described in detail, and each steamed bread according to the characteristics of the material to be added will be described separately.

Example 1 Buckwheat steamed bread

The manufacturing method of the steamed bread containing buckwheat as main material is demonstrated.

A first step of preparing a main material including gravity powder, strong powder and buckwheat, and additive materials including sugar, yeast, salt, baking powder, and butter; A second step of kneading the prepared main material and the additive material with water; Dividing the dough into 45 g each and aging at room temperature for about 20 minutes; A fourth step of forming a steamed bun by putting 45 g of red bean paste for each 45 g of the aged dough; A fifth step of fermenting at about 40-45 ° C. for about 20 minutes; and a sixth step of steaming the fermented dough by fermenting the red bean paste in a steaming pot at 90-100 ° C. for about 12-13 minutes. To make steamed bread.

In the first step, when the total weight of the main material is 100 parts by weight, the gravity content is 76 to 80 parts by weight, 12 to 16 parts by weight of strong ingredients, 8 parts by weight of buckwheat, and the additive material is 20 parts by weight of sugar and 100 parts by weight of yeast. 1 part by weight, 1 part by weight of salt, 3 parts by weight of baking powder, 6 parts by weight of butter, and 40 parts by weight of water are prepared.

Gravity and strong components are types of flour, and their classification is made by gluten content. Gluten is one of the proteins found in wheat and is the basis for processing or cooking flour. Gluten gives the dough tenacity, which holds gas and inflates the bread. These gluten contains 8-11% in gravity and 12-16% in strong.

In the second step, the main material and the additive material prepared in the first step are mixed, and 40 parts by weight of water is added to 100 parts by weight of the main material to knead the dough. Here, it is preferable to use water of 20-25 degreeC in summer, and to use 40-45 degreeC water in winter. Dough temperature ultimately affects steamed buns and needs adjustment. Therefore, the temperature difference of the water as described above is to control the dough temperature in summer to lower the temperature of the water to lower the dough temperature, and in winter to increase the temperature of the water to increase the dough temperature. In addition, since buckwheat has no ingredients to give tenacity, the buckwheat must be beaten with other main ingredients such as gravity and strong ingredients to have tenacity. The present invention includes the strongest gluten content, thereby making up for the shortcomings of buckwheat without stickiness in the dough. The strong powder is used as the main ingredient such as gravity powder, so that it is possible to manufacture a steamed bread having a chewy texture than the steamed bread using only gravity powder. In particular, the greater the amount of buckwheat added, the smaller the volume and the higher the hardness of the bread.

In the third step, the dough made in the second step is divided by 45 g and aged at room temperature for 20 minutes. The room temperature means about 21 to 23 ° C. At this time, by dividing the dough into one portion of steamed bread by 45g, the air layer in the dough is more uniformly formed than when aging large chunks that are not divided, thereby producing a steamed bread having a smooth texture.

Put the red bean paste into the dough aged in the third step, wherein the amount of red bean paste is the same as the amount of dough to form a steamed bread. The molded steamed bread is made into a total of 90g, including 45g of dough, that is, 45g of red bean paste. The amount of steamed bread skin and red bean paste was set to 1: 1 to balance the taste and nutrients added by the additive ingredients while maintaining the unique taste of the steamed bread.

The bean paste is prepared as follows. Put the red beans in a container and pour water about three times the height of the red beans in the container. Boil it with 200-250g of sugar per 1kg of red beans, 10g of salt per 1kg of red beans, and 18-19g of butter per 1kg of red beans. At this time, it is preferable to use salt as the sun salt. When the beans are boiled and the beans are completely receded, add 18-19 g of starch syrup per 1 kg of red beans and stir until the sediment is completed. The starch syrup can adjust the persistence and sugar content of the red bean paste.

In the fourth step, the steamed bun formed in the third step is fermented at about 40 to 45 ° C. for about 20 minutes. In order for fermentation of the dough to be actively performed, the fermentation temperature should be 35 ° C. or higher, and the fermentation temperature of the method of manufacturing the bread of the present invention is higher than 35 ° C. so that the fermentation time is shorter than 40 minutes, which is a general fermentation time. In addition, by including a fermentation step, the dough can be matured faster than a normal natural ripening step, and when steamed in a steaming pot, a film is formed on the steamed bread to smooth the surface of the bread, thereby achieving a smooth steamed bread. .

In the fifth step, the steamed bread fermented in the fourth step is steamed for 12 to 13 minutes in a steamer at 90 to 100 ° C. At this time, if less than 12 minutes there is a problem that does not steam properly, but if it exceeds 13 minutes there is a problem that the surface of the steamed bread is not smooth.

Buckwheat contains 12 ~ 13% protein, 2 ~ 4% fat, 65 ~ 70% carbohydrates, and is rich in essential amino acids and unsaturated fatty acids, rich in vitamin B and vitamin E. It is a food with high scientific value (1983, such as Thacker PA, 1986, such as Ikeda K, 1986a, such as Ohara T, and 1986b, Ohara T). Rutin, a type of flavonoid, is a quercetin-binding material combined with lutinide, and is known to be effective in preventing and treating cerebral hemorrhage and hypertension. By containing such buckwheat, steamed bread with enhanced nutrition can be produced.

Example 2 Black rice steamed bread

Black rice steamed bread can be produced by the same ingredients and methods as the other ingredients except that 12 parts by weight of the main ingredient of Example 1 includes 10 parts by weight of black rice instead of buckwheat.

Black rice is effective for anti-aging, disease prevention, and beauty, especially iron and minerals, steamed bread with black rice can be a nutrition for pregnant women and children.

Example 3 Whole Grain Flour Bread

Gravity powder in the main ingredient of Example 1 is 80 to 81 parts by weight, except for including buckwheat flour 7 to 8 parts by weight to produce a grain flour steamed bread in the same ingredients and methods as the other ingredients.

The grain flour is a mixture of seven grains such as oats, soybeans, corn, sunflower seeds, barley, rye, flaxseed, and the like.

Example 4 Pumpkin Steamed Bread

Gravity component of the main ingredient of Example 1 is 83 parts by weight, except for containing 5 parts by weight of pumpkin instead of buckwheat is prepared pumpkin steamed bread with the same ingredients and methods as the other ingredients. The pumpkin is used by processing into a powder form.

Pumpkin is a nutritious food that is effective in strengthening kidney function, promoting diuretic effect, edema and postpartum recovery, and promoting brain development in children. In addition, pumpkin is a dietary fiber food to remove stool, warming the body is effective.

Pumpkin in the batter can add flavor and aroma to the steamed bread to improve flavor, replenish nutrients of pumpkin, and add color to the pumpkin to visually inspire appetite.

Example 5 mugwort steamed bread

Gravity component of the main material of Example 1 is 84 to 85 parts by weight, except that wormwood instead of 3 to 4 parts by weight to produce a mugwort steamed bread with the same ingredients and methods as other components. The wormwood is used by processing into a powder form.

The main components of mugwort are calcium, fiber, vitamin A, vitamin B and vitamin C. Mugwort is also used as a medicine for a variety of diseases, by strengthening the stomach to stimulate appetite and is good for asthma. Mugwort steamed bread with these mugwort can be a meal replacement when you have an appetite.

Example 6 Cinnamon Bun Steamed Bread

Gravity component of the main material of Example 1 is 83 parts by weight, except for including buckwheat vinegar 5 parts by weight except for manufacturing the steamed bread by the same ingredients and methods as the other ingredients. The centennial herb is used in the form of a powder.

Baeknyeoncho is rich in minerals such as dietary fiber, calcium and iron, and can give a steamed bread a fine color. Therefore, steamed bread containing baeknyeoncho can satisfy the desire of modern people for the functionality of the food, it is possible to produce a steamed bread that can satisfy the sensual taste in the color.

Example 7 Angelica Steamed Bread

Gravity component of the main material of Example 1 is 83 parts by weight, except that it contains 5 parts by weight of Angelica instead of buckwheat is produced steamed bread by the same ingredients and methods as the other ingredients. The Angelica is processed and used in the form of a powder.

Angelica has the effect of warming the body by helping blood circulation, anti-cancer effect and lowering blood pressure. Therefore, the steamed bun containing Angelica can satisfy the modern man's desire for the functionality of the food, and the Angelica can make a steamed bun that can satisfy the sensual taste by its aroma.

Example 8 Red ginseng, pine needles, green tea steamed bread

In the first step of Example 1, the main material is 88 parts by weight of gravity and 12 parts by weight of strong ingredients, and 38 to 39 parts by weight of water and 1 to 2 parts by weight of red ginseng, pine needles and green tea in the second step. A steamed bread is prepared in the same manner except. Red ginseng, pine needles and green tea are processed in liquid form.

Red ginseng acts to enhance immune function. The main components of pine needles are chlorophyll, vitamin A and vitamin C. Pine needles are good for purifying blood, preventing scurvy and preventing aging. Chlorophyll, in particular, is good for blood production and granulation. Green tea has an anticancer effect and can have a light taste. Therefore, each steamed bread containing red ginseng, pine needles, and green tea contains respective functionalities.

Example 9

In Examples 1 to 7, wherein the water in the second step 38 to 39 parts by weight and red ginseng, pine needles and any one of 1 to 2 parts by weight of green tea except for kneading, except for producing steamed bread in the same manner do.

Claims (10)

A first step of preparing a main material including flour and additives including sugar, yeast, salt, baking powder and butter; A second step of kneading the prepared main material and the additive material by adding water; Dividing the dough into 45g each and aging for 20 minutes at room temperature; A fourth step of forming steamed bread by putting 45g of red bean paste for each 45g of the aged dough; A fifth step of fermenting the molded steamed bread at 40 to 45 ° C. for 20 minutes; And The fermented steamed bread includes a sixth step of steaming for 12 to 13 minutes in a steaming pot of 90 ~ 100 ℃, The additive material is based on 100 parts by weight of the main material, 20 parts by weight of the sugar; The yeast is 1 part by weight; The salt is 1 part by weight; The baking powder is 3 parts by weight; And The butter comprises 6 parts by weight, In the second step, the water is kneaded by putting 1 to 2 parts by weight of any one of 38 to 39 parts by weight and red ginseng and green tea, The water is a method of producing steamed bread, characterized in that the use of water of 20 ~ 25 ℃ in summer, 40 ~ 45 ℃ water in winter. The method of claim 1, The main material is a steamed bread production method, characterized in that 76 to 80 parts by weight of gravity, 12 to 16 parts by weight of strong and 8 parts by weight of buckwheat. The method of claim 1, The main material is a steamed bread production method comprising 78 parts by weight of gravity, 12 parts by weight of strong ingredients and 10 parts by weight of black rice. The method of claim 1, The main material is a steamed bread production method comprising 80 to 81 parts by weight of gravity, 12 parts by weight of strong powder and 7 to 8 parts by weight of grain flour. The method of claim 1, The main material is 83 parts by weight of gravity, 12 parts by weight of strong ingredients and a method for producing a steamed bread comprising any one selected from 5 parts by weight of pumpkin, baeknyeoncho and Angelica. The method of claim 1, The main material is a steamed bread production method comprising 84 to 85 parts by weight, 12 parts by weight of strong ingredients and 3 to 4 parts by weight of wormwood. delete delete delete 7. The method according to any one of claims 1 to 6, The bean paste of the fourth step, Pouring water about three times the height of the red beans in the container, and boiling 200-250 g of sugar per 1 kg of red beans, 10 g of natural salt per 1 kg of red beans, and 18-19 g of butter per 1 kg of red beans; When the boiled red beans are completely receded, adding 18-19 g of starch syrup per 1 kg of red beans and adjusting the persistence and sugar content; And Method of producing a steamed bread, characterized in that after the addition of the starch syrup is stirred through the step of continuing stirring until the sediment state.