KR101215890B1 - manufacturing method of steamed-burn bread and walnut cake using barley and squash - Google Patents

Abstract

The present application in consideration of the problem of using a large amount of sugar in order to sweeten in the conventional steamed bread manufacturing method so that even people with diabetes can be edible at ease, to use the crude syrup instead of sugar and to use the seaweed salt instead of ordinary salt The present invention relates to a steamed bread provided for barley sprout powder and sweet pumpkin as a functional ingredient by adding the shell material of steamed bread as a functional ingredient to nutritional tastes and snacks of modern people.
In the steamed bread manufacturing method of the present application, during the fermentation process from the first step to the fourth step, all ingredients such as yeast powder and soda are removed during the fermentation process to soften the dough, and an effective nutrient source for barley sprouts and sweet pumpkins. Steamed buns are provided with added functional ingredients intact.
Therefore, in the present application, barley sprouts and sweet pumpkin, which contain a large amount of effective nutrients, are added as functional ingredients to provide nutrition and taste for modern people's tastes and tastes. It can be manufactured and provides the effect of improving health of edible people.

Description

Manufacturing method of steamed-burn bread and walnut cake using barley and squash provided by mixing barley sprout powder and sweet pumpkin

The present application relates to a method of manufacturing a functional steamed bread and a hawk confectionery provided by mixing barley sprout powder and sweet pumpkin as a functional raw material.

Steamed bread is a bread made by steaming steamed bean paste without using oven in flour dough, and walnut pastry is a food that is popular with our people as bread baked with red bean paste and walnut and red bean sediment into dough.

In general, steamed bread or walnut confectionery has different titles, but it is baked or steamed by adding various raw materials to flour, fermented and baked. Steamed flour, yeast, water, salt, etc. are used as main ingredients, and sugar, fats, eggs, Powdered milk and the like are used and the same / similar in the composition of the raw material composition in which oxidizing agents, enzymes, emulsifiers, etc. are used as dough improving agents.

The steamed bread and Hodo confectionery used above are wheat flour and red beans as main ingredients, and the colors are expressed using artificial colors to have various colors to enhance the aesthetics, and the sugar is added in a large amount to sweeten the steamed bread / hodo confectionery. It is almost the same / similar in terms of the composition of raw materials used, but steamed bread is steamed with steam at the end, and there is a difference between baking and baking Hodo confectionary in the shape of a confectionery.

While the average life span of Korea's population has increased significantly compared to 10 ~ 20 years ago, it has been reported to be extended by an average of over 10 years. Adult disease, which can be called a culture disease, is an increasing reality today.

In general, adult disease is caused by overeating due to overeating and lack of exercise, and the stress caused by the complex society that accompanies it.Excessive intake of animal fat and sugar can lead to extreme obesity, arteriosclerosis, and especially ischemic heart disease. It is becoming a social problem.

The disease that appears in middle-aged adults after the age of 40 and has a high mortality rate is called an adult disease, followed by hypertension, diabetes, arteriosclerosis, obesity, and hyperlipidemia, followed by stroke, various cancers, malignant tumors, heart disease, and liver disease. The salty and sweet eating habits in our diet can cause adult illness and obesity.

The recommended amount of salt intake by the World Health Organization is 2g per day, whereas the average salt intake of Koreans is 4-5g per day, which is 2.7 times higher than the average.In the case of sugar, the recommended amount is 2 ~ 3 times higher than that of 50g. It is reported that 100-150g is ingested.

The present invention relates to a method for manufacturing steamed bread / hogwa sweets using barley sprout powder and sweet pumpkin, which are good for preventing adult diseases, and in particular, the steamed bread / hogwa sweets are prepared by using crushed barley sprouts and sweet pumpkin to have a close proximity to natural colors. Use barley sprout powder and sweet pumpkin as a functional ingredient to promote health by improving the aesthetics by improving color and at the same time as sufficient intake of nutrients contained in barley sprout powder and sweet pumpkin. And, relates to a method of manufacturing steamed bread / Hodo confectionery using the seaweed salt instead of salt.

The barley sprout powder to be used as a functional raw material in the present application is collected from barley sprouts of about 7-10 cm in size before completely growing barley grown in land fields or paddy fields, to remove roots, washed in clean water and dried. Powdered barley sprouts contain barley sprouts containing 55 times more milk, 18 times more spinach and 11 times more calcium than milk, and barley sprouts contain five times more than spinach. Vitamin C contains 338.8mg of 100g of barley sprouts, which contains 3 times the amount of spinach and 60 times the amount of apples.It also contains a good balance of minerals such as magnesium, copper, manganese and zinc. This turns out.

The analysis results of barley and wheat sprouts conducted by the Korea Food Research Institute suggest the analysis data shown in Table 1.

division  Barley grass  Wheat net Exterior  Green solid  Green solid Vitamin A (µg / 100g, RE)  Not detected Not detected Vitamin C (mg / 100g)  17.17  12.84  Phosphorus (mg / 100g)  99.16  92.91  Potassium (mg / 100g)  731.15  585.49  Calcium (mg / 100g)  150.44  110.91  Magnesium (mg / 100g)  35.96  35.52  Iron (mg / 100g)  12.73  9.4   Barley and wheat shoots were analyzed by the Korea Food Research Institute. As the analysis items, vitamin A, vitamin C, calcium, potassium, magnesium, iron and phosphorus were selected to determine the content per 100g.

As shown in the above results, barley shoots are more abundant in nutrients than wheat shoots, and barley and wheat shoots are found to be rich in minerals such as calcium and potassium. In particular, potassium is compared with the Korean Nutrition Intake Standard (KARI). It can be seen that barley shoots are 155.6 times higher and wheat shoots are 124.6 times higher.

In addition, the sweet pumpkin (pumpkin) to be used herein is a nutritional food containing a lot of vitamins such as vitamins A, B1, B2, B12 and minerals such as potassium, calcium, iron, pumpkin porridge, pumpkin starch, pumpkin tea, Pumpkin pie and the like have been manufactured, Patent Publication No. 194-9483 discloses a method for producing pumpkin tea and pumpkin beverage using a pumpkin concentrate, and Patent Publication No. 1999-64531 discloses a sweet pumpkin powder or Commercialization has been attempted to produce a puree (puree), functional foods such as bread, frozen dessert, beverages using the same.

In addition, in Korean Patent Publication No. 013826, a pulverizing step of pulverizing sweet pumpkin by the method of manufacturing sweet pumpkin using sweet pumpkin, 30 to 60 kg of wheat flour 30 to 60 kg, 1 to 7 kg of margarine, 0.5 to 1 kg of baking powder, and 2 to 3 liters of water After kneading with a stirrer, the resulting dough was first aged at room temperature 20 to 30 ° C. for 1 to 2 hours, and 15 kg to 30 kg of red beans were boiled in the first aged dough, and 0.1 kg to 1 kg of salt and sugar were added thereto. The steamed bread is made from the sediment produced by the first aged dough, and the steamed bread is matured for 2 to 20 minutes at 20-30 ° C. again for 20 to 40 minutes. After the heating for 15 to 30 minutes is disclosed a method for producing sweet pumpkin steamed bread provided by a method of cooling for 20 to 40 minutes in a low temperature room maintaining 4 to 10 ℃.

However, in the above method, the amount of wheat flour and the amount of sweet pumpkin used are the same or mixed in the range of 1/2 pumpkin. However, when the same amount of wheat flour or the amount of sweet pumpkin is blended, the amount of flour is actually too small. It does not become a dough, protein in flour forms gluten and does not protect the nutrients of sweet pumpkin, and because it uses general salt and sugar, it is classified as food that should not be eaten by people concerned about adult diseases. Has

In addition, the technical idea of the present application includes the technical idea to apply the same composition to the steamed bread and raw material of Hodo confectionery, many of the prior art for the method of manufacturing a confectionery bar is disclosed, for example, Patent No. 478102 In the method of preparing a dough for hodo pastry comprising a step (S12) and a dough mixing step (S14) of stirring and mixing the prepared dough material, dough composition step (S14) flour in the composition For 1 kg, a manufacturing method is disclosed in which 0.6 to 0.72 Kg of water, 0.7 to 0.9 kg of 6 to 8 sugars of sugar, 0.05 to 0.09 kg of margarine in molten state, 20 to 25 g of glucose, and 19 to 22 g of baking powder are mixed. .

In the Patent No. 660478 technology, in the walnut pastry manufacturing method which can prepare a plurality of walnut pastry by putting a material including walnut pastry dough blood and adzuki bean paste into a walnut pastry manufacturing device consisting of a plurality of upper and lower frames, Walnuts by hand in the machine mold of the walnut pastry making machine comprising the steps of preparing and kneading the ingredients, preparing red bean paste and walnut quarters, preheating the production apparatus, and walnut production Filling the dough with the right amount, and filling the right amount of red bean paste, and then filling the right amount of dough again, cover the upper frame and the lower frame, rotate one rotation, and then remove the upper frame from the lower frame. Disclosed is a walnut pastry manufacturing technique comprising taking out a walnut pastry.

In the present application, in order to achieve a raw material composition without using sugar and salt in consideration of the fact that the recent increase in the number of adult patients in Korea in the steamed bread or confectionery manufacturing process as described above, the recent increase in diabetic patients is caused by Although environmental factors such as high calorie, high fat, high protein diet, lack of exercise, and stress due to westernization appear to be combined, among them, the improvement in the dietary field is to reduce the intake of sugar or salt to prevent adult diseases. It is an invention that began with the recognition of the task of becoming an important factor.

The present invention relates to a method of manufacturing steamed bread / hogwa sweets using barley sprout powder and sweet pumpkin, which are good for preventing adult diseases. The barley sprout powder and sweet pumpkin are used as functional ingredients to promote health by improving the aesthetics and at the same time, in order to increase the intake of nutrients contained in barley sprout powder and sweet pumpkin. , The invention started with a problem to find a method of manufacturing steamed bread / Hodo confectionery using salt seaweed instead of salt.

Therefore, the present application excludes the use of sugar and salt used in the manufacturing method of the conventional steamed bread / hodo confectionery, and adds barley sprout powder and sweet pumpkin as a functional ingredient to flour to provide nutritious food and snack for taste and taste of modern people. As the invention started with the aim to make, the steamed bread / hodo confectionery manufacturing method of the present application removes all the ingredients such as yeast powder and soda during the fermentation process to soften the dough, while damaging the effective nutrient source of barley sprouts and sweet pumpkin By adding a functional ingredient in a state that does not have the purpose to provide a nutritious food, snack steamed bread / confectionery for the taste and taste of modern people.

In order to achieve the above object, the present invention is made by mixing the steamed bread / walnut shell material with flour and grind in a blender after washing barley sprout powder and sweet pumpkin, boiled red beans boiled in syrup (starch syrup) The method is applied.

When explaining the process of manufacturing the steamed bread according to the present invention divided into three steps manufacturing process, the first step is 75 ± 10% by weight of flour, 10 ± 5% by weight of sweet pumpkin, 4 ± 2% by weight of barley sprout powder, battery 3 ± 1% by weight of powdered milk, 1 ± 0.5% by weight of butter, 1 ± 0.5% by weight of seaweed salt, 0.5 ± 0.2% by weight of rice wine, and 5.5 ± 0.5% by weight of fermented ingredients selected from yeast, baking powder and soda. Pour water and knead to mix thoroughly, knead into large chunks, and during the aging process for about 1 to 2 hours in the range of 28 ~ 30 ℃, the protein in the flour is gluten without losing the nutritional content of barley sprouts and sweet pumpkin. It goes through the process of ripening while forming.

Dividing the dough aged in the form of large chunks through the first step to 40 ~ 50g size to make a round shell in the shape of steamed bread to the room temperature is slightly hot 23 ~ 25 ℃ range again for about 10 to 20 minutes The fermentation agent is odor-free by removing all the remaining fermentation ingredients as a means of subdividing fermentation ingredients that were not discharged due to the second aging process through the second aging process. It is a process to give a soft and chewy taste without.

The red bean boiled in the outer skin aged through the second step was prepared by using bovine syrup (starch syrup) and seaweed salt. The steamed red bean was wrapped in the outer shell and steamed in a aging room for 30 minutes, and then put in a steam steamer. Through the process of boiling for 8 to 10 minutes, the present invention was completed by confirming that a steamed bread that provides a light taste while having a soft and chewy taste can not be tasted in existing steamed bread.

In addition, when the technical idea of the present application is applied in the form of hoedo, the same raw material composition as steamed bread, can be applied using a known walnut pastry manufacturing apparatus having an upper mold and a lower mold, wheat flour 75 ± 10% by weight and Sweet pumpkin 10 ± 5% by weight, barley sprout powder 4 ± 2%, whole milk powder 3 ± 1%, butterlin 1 ± 0.5%, seaweed salt 1 ± 0.5%, rice wine 0.5 ± 0.2% by yeast, baking The first step of mixing the raw materials in a mixing ratio of 5.5 ± 0.5% by weight of powder and soda, pouring water and kneading, kneading in a large lump state and stirring for 20 to 30 minutes in the 28 ~ 30 ℃ range, The second step of obtaining a thin dough by mixing 20 ± 5% by weight of purified water 20 ± 5% by weight, 10 ± 5% by weight of eggs and 10 ± 5% by weight of the dough prepared through the first step and stirring for about 10-20 minutes In the process, add 80 ± 15% by weight of red bean syrup to 19 ± 5% by weight and 1 ± 0.5% by weight of seaweed salt. Using the thin dough obtained in the second step using the third step of obtaining the obtained red bean beef and the known walnut confectionery machine as the outer shell, add 2 to 3 red bean beef and the walnut roe obtained in the third step. The fourth step of baking for 3 to 4 minutes at a temperature of 120 ° C. can provide a nutritious and unsweetened confectionary.

In addition, in the technical concept of the present invention, when obtaining the steamed bread or hodago confectionery, all other compositions are applied as it is, and instead of barley sprout powder, 4 ± 2% by weight of the leek powder can be replaced / applied to obtain the steamed bread or hodago confectionery. Including the technical idea that bar, the leek to be used in the steamed bread or confectionery composition is collected in about 5-7cm in size to remove the root, washed in clean water and dried to use powdered.

Leek is a greenish yellow vegetable with a unique flavor, and it has not only strong vitality but also various nutrients. Leek is especially rich in carotene, vitamin B 2, vitamin C, calcium and iron. Most of the sugars in the leaves of glucose are monosaccharides composed of glucose or fructose. The peculiar smell of leek is mainly composed of organic sulfur compounds such as aryl sulfide and propyl sulfide, all of which are known as allicin, and allicin is vitamin B 1 It is expected to help to absorb the vitamin B 1 by helping to absorb the tonic and strengthening effect, and the leek also promotes blood circulation and warms the body has a high effect on the cold constitution Has the effect of draining bad blood, increasing the amount of menstruation in women Eliminates menstrual cramps and shows good effects in treating anemia, clears blood with full-length action, energizes cells, increases appetite, anti-inflammatory, antibacterial and antipyretic effects. It is known to prevent diarrhea and abdominal pain by strengthening the function of the branch because it is known to apply the leek in the technical idea of the present invention to produce steamed bread or hodago confectionery with natural vitamins, calcium, Not only is it rich in nutrients such as iron, but it is also possible to provide steamed buns or biscuits with a unique color (green) without adding artificial pigments that are harmful to the human body.

Chocheap used in place of sugar here is usually made of rice, sorghum, millet, corn, etc., when it is hot, pour cold malt when it is hot and put it for 7 to 8 hours. The immaculate saccharity comes out. Put it in a pot and stir it with a wooden spatula, and scoop it up with a spatula. It has a technical idea to use as a cow of steamed bread / Hodo sweets.

Also, the seaweed to be used in the present application is a plant that grows in salt fields of the southwestern coast of Korea and the salty areas around it. Not only does it contain clean salt, calcium is five times milk, iron is ten times that of laver or kelp, and it is a treasure chest of minerals containing dozens of trace elements such as dietary fiber, amino acids and polysaccharides. Include technical ideas about what is being sold.

As described above, the present invention has the effect of providing barley sprouts and sweet pumpkins containing a large amount of effective nutrients as functional ingredients for nutritional tastes and snacks for taste and taste of modern people.

In addition, steamed bread / Hodo confectionery provided by the manufacturing method of the present application does not require the addition of a separate pigment or flavor, and it is possible to manufacture in natural color as a natural food, while providing the effect of improving health for food and drink.

Steamed bread / hodo confectionery provided herein does not use sugar and salt to have a steamed bread to enhance the nutrition, taste and aesthetics that can be enjoyed by people with diabetes.

Hereinafter, embodiments of the technical spirit of the present invention will be described in detail, but terms or words used in the specification or claims of the present application should not be construed as being limited to ordinary or dictionary meanings, and Embodiments such as weights shown in the examples are only one application for achieving the object of the present application and do not represent all of the technical spirit of the present application, various equivalents that may be substituted for them at the time of the present application It will be appreciated that there may be water and variations.

The steamed bread / hodo sweets provided herein add the barley sprout powder and sweet pumpkin to the flour as functional ingredients to provide nutritional and snack foods according to the taste and taste of modern people, and starch syrup instead of sugar and salt It has a secondary characteristic in the part using.

Hereinafter, the preferred embodiment of the present invention using the sweet pumpkin and barley sprout as described above in detail.

The sweet pumpkin used as the main raw material in the present application is first washed to be free of foreign matters, cut to a certain size with a peel, and then inserted into a grinder and finely pulverized first. In addition, the barley sprout powder is a barley grown in a field or paddy field on land. Before growing completely, barley sprouts are collected at a size of about 7-10 cm, the roots are removed, washed in clean water, dried and powdered.

When explaining the steamed bread manufacturing process according to the technical idea of the present application divided into four manufacturing steps, the first step is to add the ingredients, such as yeast, baking powder, soda to the main components such as flour, barley sprout, sweet pumpkin, etc. Pour water into the composition ratio and mix thoroughly to knead and knead into large chunks. During the aging process for 1 ~ 2 hours in the range of 28 ~ 30 ℃, the nutrients of barley sprouts and sweet pumpkin are not damaged. Proteins mature as they form gluten.

Dividing the dough aged in the form of large chunks through the first step to 40 ~ 50g size to make a round shell in the shape of steamed bread to the room temperature is slightly hot 23 ~ 25 ℃ range again for about 10 to 20 minutes As the first aging process is aged as a bulk type, fermented ingredients that have not been discharged from the mixed ingredients are subdivided finely through the second aging process to be re-aged again. It is a process to remove the off-flavor of fermentation agent and to make the skin soft and chewy.

The third step is to obtain red bean beef, which is made up of 80 ± 15% by weight of red bean paste, 19 ± 5% by weight of green tea, and 1 ± 0.5% by weight of seaweed salt. Cook rice with millet and corn and pour cold malt when it is hot and leave it for 7 to 8 hours to scoop it up and scoop it up. Squeeze it into a bezel and squeeze it out. When it is simmered and cooked about 1/2 of the volume of the initial contents, add about 4 times the red beans, and add the seaweed salt about 5 w% of the amount of boil.

The fourth step is a steamed bread manufacturing process in which the red bean beef obtained in the third tablet is boiled for 8 to 10 minutes at a temperature of 100 to 120 ° C. in the outer skin obtained in the second step. The soft and chewy taste is not available in the conventional steamed bread. You can get steamed bread that provides a light taste without the sweetness while utilizing the nutritional elements of barley sprouts and sweet pumpkin, and the color of the steamed bread is mixed with the blue of barley sprouts, orange of sweet pumpkin, and white of wheat flour. Steamed bread having the characteristics of giving.

Steamed bread manufacturing example 1

30 kg of flour, 5 kg of sweet pumpkin (powder), 1.5 kg of barley sprouts (powder), weigh 200 g of dry yeast, 200 g of baking powder, 50 g of food soda, 500 g of salted salt, 1 kg of whole milk powder, 200 g of rice wine, and 500 g of butterlin After kneading with a stirrer, the resulting dough was aged for 2 hours at 28 ° C. to obtain a bulk dough.

The aged dough was subdivided into 40 ~ 50g size to make a round shell in the shape of steamed bread, and subjected to the second aging process again for about 10 minutes in a 25 ℃ range of slightly hot room temperature to obtain a steamed bread jacket material.

In order to obtain steamed buns, put 10 kg of washed whole red beans and 500 g of seaweed salt in 2.5 kg of hot malt under heating / concentration, and boil again to obtain red beans which make up the contents of steamed bread. Boiled the steamed bread by the manufacturing process.

Example 2-Example 5

In Example 1 of the present application 30kg wheat flour: sweet pumpkin (grind) 5kg: barley sprout (powder) was applied as a blending 1.5kg, in Example 2 wheat flour 30kg: sweet pumpkin (grind) 5kg: powdered black pepper 1.5kg In Example 3, wheat flour 25.0kg: sweet pumpkin (grind) 5kg: barley sprout (powder) was applied to blend in 6.5 kg, in Example 4 flour 25.0kg: sweet pumpkin (grind) 5kg: leek It was applied to mix with 6.5kg of powder, in Example 5 flour 25kg: sweet pumpkin (pulverized) 10.0kg: barley sprout (powder) 1.5kg to apply the other conditions steamed bread under the same conditions as in Example 1 Prepared.

Comparative Example 6 was applied by mixing 18kg flour: sweet pumpkin (grind) 15.0kg: barley sprout (powder) 3.5kg, Comparative Example 7 wheat flour 18kg: sweet pumpkin (grind) 12.5kg: black pepper 6 kg The flour was mixed in 50% by weight or less of the total composition, except that the other ingredients were applied similarly to the process of Example 1 to obtain an example product, and the above Examples 1 to 7 In order to test the taste and quality changes of the tasting products made through the examples, the tasting products from Sample 1 to Sample 7 were provided to the students with 40 food engineering departments. , The elasticity of the steamed bread and the texture after drinking were conducted by a 5-point scale method (5 points: very good, 1 point: very dislike). .

division Overall flavor Elasticity of steamed bread Texture after drinking Example 1 4.8 4.8 4.7 Example 2 4.8 4.7 4.6 Example 3 4.3 4.2 4.1 Example 4 4.2 4.1 4.0 Example 5 4.1 4.1 4.0 Comparative Example 6 3.3 3.1 3.1 Comparative Example 7 3.8 3.3 3.5

Example 1 to Comparative Example 7 is a part of a lot of experimental data is presented in addition to the above experiments by using various methods in addition to the failure process according to the trial and error method 75 ± 10% by weight wheat flour 10 ± 5% sweet pumpkin 4, 2% by weight, barley sprout or black pepper powder can maintain the desired pale taste and texture of the chewy jjimbang here, and can achieve a four-point or more results by the five-point item scale method, Comparative Example 6 and comparison As in the case of Example 7, when the addition amount of sweet pumpkin, barley sprout or black pepper is equal to or higher than the flour content, the elasticity as a steamed bread was weakened and the overall taste and texture after drinking were significantly decreased. The result of staying was confirmed.

Odo Confectionery Preparation Example a

The technical idea of the present application can be applied to the same / similar to the steamed bread composition in the manufacture of hodogae bar, wheat flour 30kg, sweet pumpkin (grind) 5kg, barley sprout (powder) 1.5kg dry yeast 200g, baking powder 200g, food soda After weighing 50 g, 500 g of salted salt, 1 kg of whole milk powder, 200 g of rice wine, and 500 g of butterlin, the outer skin material mixture was kneaded with a stirrer, and then the formed dough was stirred for 20-30 minutes in a 28 ° C. to obtain a bulk dough.

2 kg of purified water was added to 7 kg of the dough prepared through the above process, and while stirring, 2 kg of egg contents, including hind and yolk, were mixed and stirred for about 20 minutes to prepare a thin dough. Walnut confectionery can be obtained by using a walnut confectioner with the upper frame and the lower frame having a continuous rotation structure using the red bean boiled by putting 100 grams of seaweed salt in 2 kg, for example, a pre-heated machine mold. After filling 2 ~ 3 pieces of walnut eggs into the lower frame of the filling, fill the thin dough with the amount of about 3/4 of the lower frame, and immediately fill the red bean paste. The nut was obtained by removing the upper mold and removing the nut from the lower mold.

Examples b-e

In Example a of the present application 30kg flour: sweet pumpkin (grind) 5kg: barley sprout (powder) was applied as a compounding in 1.5kg, in Example b wheat flour 30kg: sweet pumpkin (grind) 5kg: powdered black pepper 1.5kg In Example c, flour 25.0kg: sweet pumpkin (grind) 5kg: barley sprout (powder) was applied to blend in 6.5 kg, in Example d flour 25.0kg: sweet pumpkin (grind) 5kg: leek It was applied to mix with 6.5kg of powder, and in Example e, 25kg of flour: sweet pumpkin (pulverized) 10.0kg: barley sprout (powder) was applied to mix with 1.5kg and other conditions were the same conditions as in Example a walnut confectionery Got.

Comparative Example f was applied to the mixture of 18kg wheat flour: 1 squash pumpkin (pulverized) 15.0kg: 3.5kg barley sprout (powder), in Comparative Example g 18kg wheat flour: 12.5kg sweet pumpkin (pulverized) 6kg black pepper The ingredients and the mixing conditions were different, and the other ingredients were prepared in the same manner as in Example a to obtain an example product, and the taste and quality of the sample product made through the examples of Examples a to Comparative Example g described above. In order to test the change, a sample of foods from Samples 1 to 7 was provided to 40 students in the Department of Food Science and Engineering. It carried out by the scale method (5 points | pieces: very good, 1 point | pieces very much dislike), and calculated the total average value, and obtained the result of Table 3.

division Overall flavor Elasticity of steamed bread Texture after drinking Example a 4.7 4.7 4.8 Example b 4.6 4.7 4.6 Example c 4.5 4.3 4.3 Example d 4.3 4.2 4.0 Example e 4.1 4.2 4.1 Comparative Example f 3.3 3.1 3.1 Comparative Example g 3.2 3.0 3.1

Examples a to Comparative Example g to present a part of a large number of experimental data to a variety of methods in addition to the above experiments through a failure process according to the trial and error method by using a variety of flour 75 ± 10% by weight and 10 ± 5% sweet pumpkin %, Barley sprout or black pepper can maintain the desired pale taste and texture of walnut cookies in the range of 4 ± 2% by weight and can achieve more than 4 points by the 5-point item scale method, Comparative Example f and comparison As in Example g, when the amount of sweet pumpkin, barley sprout or black pepper was equal to or higher than the flour content, the elasticity as a walnut was weak and the overall taste and texture after drinking were significantly decreased. I could confirm the result.

Claims (4)

In the method of manufacturing a steamed bread provided to a person to drink,
Wheat flour 75 ± 10% by weight, sweet pumpkin 10 ± 5% by weight, barley sprout powder 4 ± 2% by weight, whole milk powder 3 ± 1% by weight, butterlin 1 ± 0.5% by weight, seaweed salt 1 ± 0.5% by weight, rice wine 0.5 ± Fermented ingredients selected from yeast, baking powder, and soda are mixed in 0.2% by weight with 5.5 ± 0.5% by weight of raw materials. Pour water and knead and knead into large lumps. The first step of the aging process,
Through the first process, the dough is aged in large chunks and divided into 40-50 g in size to form a steamed bread-like outer shell, and the room temperature is 23 to 25 ° C in the range of 10 to 20 minutes. 2 process,
In a separate process, add 80 ± 15% by weight of whole red beans to 19 ± 5% by weight, 1 ± 0.5% by weight of seaweed salt, and then boil the red beans.
Method for producing a steamed bread comprising the fourth step of putting the red bean beef obtained in the third tablet in the outer shell obtained in the second step and boiled for 8 to 10 minutes at a temperature of 100 ~ 120 ℃. The method of claim 1,
The method of producing a steamed bread, characterized in that the other composition is applied as it is in the composition of the first step and used as a 4 ± 2% by weight of leek powder instead of barley sprout powder. In the manufacturing method of Hodo confectionery provided by a person to drink using a known walnut pastry manufacturing apparatus having an upper frame and a lower frame,
Wheat flour 75 ± 10% by weight, sweet pumpkin 10 ± 5% by weight, barley sprout powder 4 ± 2% by weight, whole milk powder 3 ± 1% by weight, butterlin 1 ± 0.5% by weight, seaweed salt 1 ± 0.5% by weight, rice wine 0.5 ± Fermented ingredients selected from yeast, baking powder, and soda are mixed in 0.2% by weight with 5.5 ± 0.5% by weight of raw materials, poured water and kneaded, kneaded into large chunks, and then kneaded in large chunks for 20 to 30 minutes. A first step of stirring,
A second step of obtaining a thin dough by mixing 20 ± 5% by weight of purified water and 10 ± 5% by weight of eggs with 10 ± 5% by weight of the dough prepared through the first step by stirring for 10-20 minutes;
In a separate process, add 80 ± 15% by weight of red bean paste to 19 ± 5% by weight of green onion, 1 ± 0.5% by weight of seaweed salt, and obtain the boiled red bean beef,
Using a thin dough prepared in the second step using a known walnut pastry manufacturing equipment as the outer shell, add 2 to 3 adzuki beans and walnut eggs obtained in the third step for 3 to 4 minutes at a temperature of 100 ~ 120 ℃ A method of manufacturing a confectionery, characterized in that provided by the fourth step to bake. The method of claim 3,
The other composition in the composition of the first process is applied as it is, instead of barley sprout powder, leek powder is applied to 4 ± 2% by weight, characterized in that the manufacturing method of hoedo.