KR101399639B1 - Fish bread using rice and manufacturing methods thereof - Google Patents
Fish bread using rice and manufacturing methods thereof Download PDFInfo
- Publication number
- KR101399639B1 KR101399639B1 KR1020110142530A KR20110142530A KR101399639B1 KR 101399639 B1 KR101399639 B1 KR 101399639B1 KR 1020110142530 A KR1020110142530 A KR 1020110142530A KR 20110142530 A KR20110142530 A KR 20110142530A KR 101399639 B1 KR101399639 B1 KR 101399639B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- rice
- dough
- bread
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명은 쌀가루를 이용한 붕어빵 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 효소를 포함하는 쌀로 된 붕어빵용 반죽과 그 제조 방법 및 이를 이용하여 제조되는 붕어빵에 관한 것이다.
본 발명에 따른 붕어빵은 쌀가루, 전분, 설탕, 식용유, 계란, 트랜스글루타미나아제 및 물을 포함하는 것을 특징으로 하는 붕어빵 반죽으로 제조된다.
본 발명에 의해 국내 소비자의 주식인 쌀로 이루어진 붕어빵용 반죽과 그 제조 방법 및 이를 이용한 붕어빵이 제조되었다. 붕어빵 반죽은 유사한 형태의 국화빵 이나 잉어빵의 제조에도 사용할 수 있다. 길거리 간식에 머물러 있는 붕어빵의 수요층을 수요층을 넓히면서, 또한 쌀에 대한 다양한 소비처를 확보할 수 있게 되었다.The present invention relates to a rice bran bread using rice flour and a method of preparing the same, and more particularly, to a rice bran paste made of rice containing an enzyme, a process for producing the rice bran, and a rice bran prepared using the same.
The bread crumb according to the present invention is made of a bread crumb kneader characterized by containing rice flour, starch, sugar, cooking oil, egg, transglutaminase and water.
According to the present invention, a dough for rice cakes made from rice, which is a stock of domestic consumers, a method for producing the dough for rice cakes, and a cakes made using the same were manufactured. Bungbu dough can be used to make similar types of Korean bread or carp bread. We have been able to secure a wide range of customers for rice, while expanding the demand base for demanding customers who are staying in street snacks.
Description
본 발명은 쌀가루를 이용한 붕어빵 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 효소를 포함하는 쌀로 된 붕어빵용 반죽과 그 제조 방법 및 이를 이용하여 제조되는 붕어빵에 관한 것이다.The present invention relates to a rice bran bread using rice flour and a method of preparing the same, and more particularly, to a rice bran paste made of rice containing an enzyme, a process for producing the rice bran, and a rice bran prepared using the same.
붕어빵은 밀가루 반죽과 팥앙금을 붕어 형틀에 넣고 구워낸 빵으로서, 주로 노점상들이 판매하는 간식이다. 특히, 겨울철에 따뜻하게 구워낸 붕어빵은 대다수의 국민들이 그 맛을 알 정도로 유명한 빵이다. 이러한 붕어빵의 제조에 필요한 반죽을 대량으로 제조하여 공급하는 사업들이 이루어지고 있으며, 맛과 식감을 개선하기 위한 연구들이 계속되고 있다.Bongbap is a bread made by baking dough and bean jam into a mold, which is a snack sold mainly by street vendors. In particular, baked bread warmed in winter is famous for the taste of most people. BACKGROUND OF THE INVENTION [0002] There have been efforts to produce and supply a large amount of dough necessary for the production of such bread, and studies for improving taste and texture have been continued.
대한민국 특허 제619533호에서는 밀가루 30∼37 중량%, 찰보리가루 16∼18 중량%, 옥수수 전분 11∼12 중량%, 흰 우유 5.5∼6 중량%, 날계란 19.5∼20.5 중량%, 마가린 5∼5.5 중량%, 포도당 1∼1.5 중량%, 베이킹 파우더 2∼2.5 중량%, 소다 0.3∼0.5 중량%, 소금 0.3∼0.5 중량%, 액상 바닐라 2.2∼2.5 중량%, 특미당 0.195∼0.494 중량% 및 계피분 0.005∼0.006 중량%의 조성비로 이루어진 붕어빵용 생지를 개시하고 있다.Korean Patent No. 619533 discloses a process for producing a starch composition comprising 30 to 37% by weight of wheat flour, 16 to 18% by weight of coconut flour, 11 to 12% by weight of corn starch, 5.5 to 6% by weight of white milk, 19.5 to 20.5% 0.1-5.0 wt.% Of sugar, 0.1-5.0 wt.% Of sugar, 0.5-5 wt.% Of glucose, 1-2.5 wt.% Of baking powder, 0.3-0.5 wt.% Of soda, 0.3-0.5 wt. 0.006% by weight based on the total weight of the composition.
대한민국 특허 공개 제2004-11577호에서는 소량의 흑미를 혼합한 붕어빵용 반죽이 개시되어 있으며, 구체적으로는 물 50~60, 밀가루 42.5~31.5, 옥수수가루 2~3, 설탕 2.5~3.5, 흑미가루 2~1, 정제염 0.6~0.75, 탄산수소나트륨 0.4~0.25의 중량비율(%)로 배합하여 1차 반죽물을 조성하고 동 반죽물 80~90, 액상마가린 20~10의 중량비율(%)로 배합 조성하여서 이루어지는 흑미가루가 혼합되는 붕어빵 반죽물을 개시하고 있다.Korean Patent Laid-Open Publication No. 2004-11577 discloses a batter for baklava mixed with a small amount of black rice. Specifically, it comprises 50 to 60 parts of water, 42.5 to 31.5 parts of wheat flour, 2 to 3 parts of corn flour, 2.5 to 3.5 parts of sugar, (1), a tablet of 0.6 to 0.75 and a sodium bicarbonate of 0.4 to 0.25 (weight%) to prepare a primary batter, which is mixed with 80 to 90 parts by weight of the kneaded product and 20 to 10 parts by weight of liquid margarine And a mixture of black rice flour mixed with the rice flour.
대한민국 특허 575049호에서는 형틀에서 쉽게 이탈되고, 우수한 식감과 맛을 가진 붕어빵을 제조하기 위해서, 물 36.00 내지 40.00 중량%, 밀가루 38.40 내지 48.60 중량%, 소다 0.03 내지 0.05 중량%, 백설탕 1.40 내지 2.60 중량%, 소금 0.25 내지 0.90 중량%, 마가린 12.78 내지 15.00 중량%, 튀김가루 0.26 내지 0.90 중량%, 전지분유 0.41 내지 1.31 중량%, 쌀가루 0.26 내지 0.82 중량%, 제빵 개량제 0.01 내지 0.02 중량%를 혼합된 제빵 조성물을 개시하고 있다.Korean Patent No. 575049 discloses a method for producing a bread crumb which is easily detached from a mold and which has excellent texture and taste, comprising 36.00 to 40.00 wt% of water, 38.40 to 48.60 wt% of flour, 0.03 to 0.05 wt% of soda, 1.40 to 2.60 wt% , 0.25 to 0.90 wt% of salt, 12.78 to 15.00 wt% of margarine, 0.26 to 0.90 wt% of frying powder, 0.41 to 1.31 wt% of whole milk powder, 0.26 to 0.82 wt% of rice flour, and 0.01 to 0.02 wt% of baking improver .
하지만, 종래의 붕어빵들은 전부 밀가루를 기반으로 제조된 제품이어서, 쌀을 주식으로 하는 소비자들이 식사 대용으로 받아들여지기 어려웠고, 간식으로서만 소비되는 한계가 있어 왔다.However, since the conventional breads are all manufactured based on wheat flour, consumers who use rice as a stock have not been accepted as substitutes for meals, and there has been a limit to consumption as snacks.
본 발명에서 해결하고자 하는 과제는 쌀로 이루어져 있으며 식감이 우수한 새로운 붕어빵을 제공하는 것이다.A problem to be solved by the present invention is to provide a new bread roll which is made of rice and has excellent texture.
본 발명에서 해결하고자 하는 다른 과제는 쌀을 이용하여 식감이 우수한 새로운 붕어빵을 제조하는 방법을 제공하는 것이다.Another problem to be solved by the present invention is to provide a method for producing a new bread roll having excellent texture by using rice.
본 발명에서 해결하고자 하는 다른 과제는 쌀을 베이스로 하면서도 밀가루를 베이스로 이용하는 붕어빵과 대비하여 유사한 식감을 내는 붕어빵 및 그 제조 방법을 제공하는 것이다.Another problem to be solved by the present invention is to provide a baked bread having a similar texture to baked bread using flour as a base while using rice as a base, and a method for producing the same.
상기와 같은 문제를 해결하기 위해서, 본 발명에 따른 붕어빵용 반죽은 쌀가루, 전분, 설탕, 식용유, 계란, 트랜스글루타미나아제 및 물을 포함하여 이루어진다.In order to solve the above problems, the dough for baking bread according to the present invention comprises rice flour, starch, sugar, cooking oil, egg, transglutaminase and water.
본 발명에 있어서, 상기 쌀가루는 다양한 품종을 사용할 수 있으나, 호화와 관련된 강하점도가 박력분(밀가루)에 비해 우수한 보람찬 품종의 쌀을 사용하는 것이 바람직하다.In the present invention, the rice flour may be used in a variety of varieties, but it is preferable to use rice of a superior variety that is superior to flour (wheat flour) in descending viscosity related to luxury.
본 발명에 있어서, 상기 전분은 반죽을 붕어빵과 같이 비교적 큰 틀에서 구울 경우, 반죽의 흐름성을 높여주고, 원가를 절감하기 위한 측면에서 사용되며, 다양한 종류의 전분을 사용하는 것이 가능하나, 바람직하게는 옥수수 전분을 사용하는 것이 좋다. 상기 전분은 쌀가루 100 중량부에 대해서 50-150 중량부의 범위로 사용될 수 있으며, 바람직하게는 75 내지 125 중량부, 보다 더 바람직하게는 90-110 중량부를 사용하는 것이 좋다. 전분의 양이 지나치게 많을 경우에는 붕어빵이 식었을 때, 이질감을 느껴지고 맛이 떨어지는 문제가 있으며, 상기 전분의 양이 적을 경우 반죽의 흐름성이 낮아 붕어빵의 모양이 선명하게 나오기 어려운 문제가 있을 수 있다.In the present invention, when the dough is baked in a relatively large mold such as a bread roll, the starch is used in terms of increasing the flowability of the dough and reducing the cost, and it is possible to use various kinds of starch, It is better to use corn starch. The starch may be used in an amount of 50-150 parts by weight, preferably 75-125 parts by weight, and more preferably 90-110 parts by weight, based on 100 parts by weight of the rice flour. When the amount of the starch is too large, there is a problem that when the starch is cooled, a sense of heterogeneity is felt and the taste is deteriorated. If the amount of the starch is small, the flowability of the dough is low and the shape of the starch can hardly come out clearly .
본 발명에 있어서, 상기 설탕은 붕어빵의 반죽 부분에 적절한 단맛을 내기 위해서 사용되며, 바람직하게는 쌀가루 100 중량부에 대해서 30-100 중량부, 보다 바람직하게는 50-80 중량부, 가장 바람직하게는 60-80 중량부를 포함하는 것이 바람직하다. 상기 설탕의 함량이 낮아질 경우 붕어빵의 반죽의 단맛이 낮아 식감이 떨어질 우려가 있으며, 상기 설탕의 함량이 높을 경우 붕어빵의 단맛이 지나치게 강해져 식감이 떨어질 우려가 있다.In the present invention, the sugar is used for imparting sweet taste to the kneaded portion of the bread roll, preferably 30-100 parts by weight, more preferably 50-80 parts by weight, and most preferably, Preferably 60 to 80 parts by weight. When the content of the sugar is lowered, the sweetness of the batter is low and the texture may be lowered. If the content of the sugar is high, the sweetness of the bread may become too strong and the texture may be deteriorated.
본 발명에 있어서, 상기 식용유는 붕어빵 반죽 자체가 베타반죽 즉, 물반죽의 구성을 가지고 있어서, 액체인 식용유를 사용하므로 굳어지는 것을 방지하기 위한 것이다. 바람직하게는 콩기름, 포도씨유, 올리브유, 해바라기씨유, 유자씨유와 같은 식물성 식용유를 사용하는 것이 바람직하다. 바람직하게는 쌀가루 100 중량부에 대해서 5-50 중량부, 보다 바람직하게는 10-40 중량부, 가장 바람직하게는 15-35 중량부의 범위로 사용되는 것이 좋다. 상기 식용유의 함량이 지나치게 높을 경우 약한 불에도 제품이 타고 속 내용물은 설익는 문제가 발생할 수 있으며, 지나치게 적게 사용을 하게 되면, 반죽의 유동성이 없어서 틀에 붙어서 생산상 저하를 야기할 수 있고, 식감이 떨어지는 현상이 발생할 수 있다.In the present invention, the edible oil has a constitution of beta dough, that is, water dough, so that the cooking oil is hardened by using cooking oil which is a liquid. Preferably, vegetable cooking oil such as soybean oil, grape seed oil, olive oil, sunflower seed oil and citron seed oil is preferably used. Preferably 5-50 parts by weight, more preferably 10-40 parts by weight, and most preferably 15-35 parts by weight based on 100 parts by weight of the rice flour. If the content of the edible oil is too high, the product may be burnt and the content of the ingredients may become unstable. If the cooking oil is used in an excessively low amount, the dough may not have fluidity, This phenomenon may occur.
본 발명에서 상기 계란은 단백가 100으로 안전식품으로서 붕어빵을 만드는데 있어 영양적인 측면과 맛을 내기 위해서 사용하고 또한 제품 안전성(반죽의 흐름성) 및 유화제(카로틴) 역할을 함)로서 사용된다. 본 발명의 실시에 있어서, 상기 계란은 생란이나 생란을 가공해서 제조한 계란 분말을 사용할 수 있다. 본 발명의 바람직한 실시에 있어서, 상기 계란은 프리믹스 형태로 제조 시 물만 사용하여 간편식을 만들기 위해서 사용하는 것이 좋다. 본 발명의 바람직한 실시에 있어서, 상기 계란 분말은 빵의 맛과 영양, 및 식감을 고려하여 쌀가루 100 중량부에 대해서 1-20 중량부, 보다 바람직하게는 3-15 중량부, 가장 바람직하게는 5-10 중량부를 사용하는 것이 좋다.In the present invention, the egg is used as a safe food with a protein value of 100 for nutritional aspects and flavor in producing bread, and also serves as product safety (flowability of dough) and emulsifier (carotene). In the practice of the present invention, the egg may be egg powder prepared by processing raw eggs or raw eggs. In a preferred embodiment of the present invention, the egg is preferably used in the form of a premix to produce a simple formula by using only water. In a preferred embodiment of the present invention, the egg powder is added in an amount of from 1 to 20 parts by weight, more preferably from 3 to 15 parts by weight, most preferably from 5 to 5 parts by weight based on 100 parts by weight of the rice flour, -10 parts by weight is preferably used.
본 발명에 있어서, 상기 트랜스글루타미나아제는 박력분에 비해서 경도가 낮은 쌀가루 반죽의 경도를 높이고 박력분에 비해 노화의 정도가 빠른 쌀가루의 내노화성 개선을 위해서 사용된다. 박력분과 유사한 경도를 보유하여 박력분으로 제조되는 붕어빵과 유사한 식감을 가질 수 있도록 쌀가루 100 중량부에 대해서 0.7-2.5 중량부, 보다 바람직하게는 0.9-1.5 중량부의 범위로 사용하는 것이 바람직하다. 트랜스글루타미나아제의 함량이 상기 범위에 미치지 못할 경우 붕어빵 반죽의 경도가 낮아 박력분으로 이루어진 붕어빵에 비해 식감이 떨어질 우려가 있으며, 상기 범위에 벗어날 경우 경도의 증가가 거의 일어나지 않으며, 오히려 경도의 저하가 나타날 우려가 있다.In the present invention, the transglutaminase is used for improving the aging resistance of the rice flour which has a hardness lower than that of the wheat flour and hardness of the rice flour dough and has a higher degree of aging than the wheat flour. It is preferably used in the range of 0.7-2.5 parts by weight, more preferably 0.9-1.5 parts by weight, based on 100 parts by weight of the rice flour so as to have a texture similar to that of baked bread having a hardness similar to that of flour. When the content of transglutaminase is less than the above range, the hardness of the pan bread dough is low, so that the texture may be lowered as compared with the baked bread made of flour. If the content is out of the above range, hardness hardly increases, May occur.
본 발명에 있어서, 상기 물은 쌀가루와 전분으로 이루어진 곡물과 혼합하여 짤주머니에서 짜기에 적절한 점도를 가지는 반죽을 형성하기 위해서 사용되며, 바람직하게는 쌀가루 100 중량부에 대해서 100 내지 200 중량부, 보다 바람직하게는 130-170 중량부, 보다 더 바람직하게는 150-160 중량부의 범위로 사용되는 것이 좋다. 상기 물의 양이 부족하면 쌀의 양호한 호화능에 의해 전분의 반죽이 부족하게 되며, 상기 물의 양이 지나치게 많으면 반죽이 묽어져 짤주머니에 담기가 어려워진다.In the present invention, the water is used to form a dough having a viscosity suitable for weaving in a sachet mixed with rice flour and cereals made of starch, preferably 100 to 200 parts by weight based on 100 parts by weight of the rice flour, Preferably in the range of 130-170 parts by weight, and more preferably in the range of 150-160 parts by weight. If the amount of water is insufficient, the starch dough becomes insufficient due to the good hydrolytic ability of the rice. If the amount of the water is too much, the dough becomes thin and difficult to be contained in the sachet.
본 발명은 일 측면에서, 쌀가루 100 중량부에 대해서 전분50-150 중량부, 설탕 30-100 중량부, 식용유 5-50 중량부, 계란 분말 1-20 중량부, 트랜스글루타미나아제 0.7-2.5 및 물 100-200 중량부를 포함하는 것을 특징으로 하는 붕어빵 반죽을 제공한다.In one aspect of the present invention, there is provided a rice flour composition comprising 50-150 parts by weight of starch, 30-100 parts by weight of sugar, 5-50 parts by weight of vegetable oil, 1-20 parts by weight of egg powder, 0.7-2.5 parts of transglutaminase And 100-200 parts by weight of water.
본 발명은 바람직한 실시의 측면에서, 쌀가루 100 중량부에 대해서 전분90-110 중량부, 설탕 60-80 중량부, 식용유 15-35 중량부, 계란 분말 5-10 중량부, 트랜스글루타미나아제 0.9-1.5 및 물 150-160 중량부를 포함하는 것을 특징으로 하는 붕어빵 반죽을 제공한다.In a preferred embodiment of the present invention, 90-110 parts by weight of starch, 60-80 parts by weight of sugar, 15-35 parts by weight of vegetable oil, 5-10 parts by weight of egg powder, 0.9 parts by weight of transglutaminase 0.9 -1.5, and 150 to 160 parts by weight of water.
본 발명에 있어서, 상기 붕어빵 반죽은 붕어빵에 보습성을 주기 위해서 선택적으로 물엿을 더 포함할 수 있다. 바람직하게는 쌀가루 100 중량부에 대해서 5-50 중량부, 보다 바람직하게는 10-40 중량부, 가장 바람직하게는 15-35 중량부의 범위로 사용되는 것이 좋다. 물엿을 많이 지나치게 많이 사용하게 되면 수분이 빠지지 않아서 질커덕거릴 수 있다. 사용량이 적을 경우, 빵의 수분의 보유력이 낮아질 수 있다.In the present invention, the batter bread dough may further include starch syrup optionally in order to impart moisture to the bread pan. Preferably 5-50 parts by weight, more preferably 10-40 parts by weight, and most preferably 15-35 parts by weight based on 100 parts by weight of the rice flour. If you use a lot of starch syrup too much, you can get rid of the moisture. When the amount is small, the holding power of the bread moisture may be lowered.
본 발명에 있어서, 상기 붕어빵 반죽은 소비자의 기호에 따라 부재료, 예를 들어, 반죽의 부풀림을 위해서 사용되는 소다, 반죽의 간을 맞추기 위한 소금, 반죽의 향을 내기 위한 바닐라향 등이 사용될 수 있다. 본 발명의 바람직한 실시에 있어서, 상기 소다 및 소금과 바닐라향은 쌀가루 100 중량부에 대해서 각각 1-5 중량부의 범위로 사용될 수 있다.In the present invention, the batter bread dough may be used as a raw material according to the taste of the consumer, for example, soda used for swelling of the dough, salt for adjusting the liver of the dough, vanilla flavor for scenting the dough . In a preferred embodiment of the present invention, the soda, salt and vanilla flavor may be used in the range of 1-5 parts by weight with respect to 100 parts by weight of the rice flour.
본 발명에 있어서, 상기 붕어빵 반죽은 반죽에 사용되는 원부재료 중 가루분을 채쳐 준비하고, 준비된 가루분에 계란, 설탕, 및 소금을 넣은 뒤 섞어주고 물을 넣어 풀어주는 방식으로 제조된다. 제조된 반죽을 짤 주머니에 넣고, 붕어빵 형틀을 160-170 ℃로 조정한 후, 형틀에 짤 주머니를 압착하여 반죽을 토출하고, 별도로 준비한 단팥을 넣고 구워서 붕어빵을 제조하게 된다.In the present invention, the batter bread dough is prepared by filling powder of the raw material used for kneading, adding eggs, sugar, and salt to the prepared powder, mixing the mixture, and then adding water to the mixture. The prepared dough is put into a syringe bag, and the dough is adjusted to 160-170 DEG C by squeezing the syringe bag into a mold, and the prepared dough is put into a mold and baked separately.
본 발명에 있어서, 상기 형틀은 다른 형태를 가질 수 있으며, 예를 들어, 국화, 잉어등의 형태를 가진다. 이 경우,본 발명은 국화빵, 잉어빵 등에도 사용될 수 있다.In the present invention, the mold may have a different shape, for example, in the form of chrysanthemum or carp. In this case, the present invention can also be used for Korean rice bran, carp bread and the like.
본 발명에 의해 국내 소비자의 주식인 쌀로 이루어진 붕어빵용 반죽과 그 제조 방법 및 이를 이용한 붕어빵이 제조되었다. 붕어빵 반죽은 유사한 형태의 국화빵 이나 잉어빵의 제조에도 사용할 수 있다. 길거리 간식에 머물러 있는 붕어빵의 수요층을 수요층을 넓히면서, 또한 쌀에 대한 다양한 소비처를 확보할 수 있게 되었다.According to the present invention, a dough for rice cakes made from rice, which is a stock of domestic consumers, a method for producing the dough for rice cakes, and a cakes made using the same were manufactured. Bungbu dough can be used to make similar types of Korean bread or carp bread. We have been able to secure a wide range of customers for rice, while expanding the demand base for demanding customers who are staying in street snacks.
도 1은 본 발명에 따른 붕어빵의 특성을 검사하는 방법을 도시한 것이다.
도 2는 본 발명의 일 실시예에 따른 계란을 이용한 붕어빵의 제조 방법을 도시한 것이다.Fig. 1 shows a method for inspecting the characteristics of baklava according to the present invention.
FIG. 2 illustrates a method of manufacturing a bread roll using an egg according to an embodiment of the present invention.
이하, 실시예를 통해서 본 발명을 상세하게 설명한다. 하기 실시예는 본 발명을 예시하기 위한 것이며, 어떠한 경우에도 발명의 내용을 한정하기 위한 것으로 해석될 수 없으며, 본 발명의 범위는 이하 기재되는 특허청구범위에 기재된 것에 따른다.
Hereinafter, the present invention will be described in detail with reference to examples. The following examples are intended to illustrate the invention and are not to be construed as limiting the scope of the invention in any way, and the scope of the invention shall be as defined in the following claims.
1. 트랜스글루타미나아제의 함량에 따른 쌀가루의 경도 변화1. Hardness change of rice flour according to the contents of transglutaminase
쌀가루 100 중량부에 트랜스글루타미나아제를 농도별로 혼합하여 반죽을 제조하고 박력분과의 경도를 대비하였다. 박력분의 경도 50.2 g/sec와 대비하여 쌀가루 100 중량부에 대해서 트랜스글루타미나아제 1 중량부의 경우 가장 유사한 경도를 나타내었다. 이하, 표 1에 트랜스글루타미나아제 함량 변화에 따른 반죽의 경도 측정 결과를 도시하였다. 트랜스글루타미나아제의 함량을 결정하기 위한 붕어빵 반죽 레서피는 전체 100에서 식용유 4.19, 바닐라향 0.41, 계란 8.39, 설탕 14.80, 물엿 4.19, 소금 0.62, 쌀가루 20.96, 전분 20.96및 나머지 물로 이루어지며, 트랜스글루타미나아제 함량은 쌀가루를 기준으로 첨가하였다.The transglutaminase was mixed with 100 parts by weight of the rice flour by the concentration to prepare a dough, and the hardness of the flour was prepared. In comparison with 100 parts by weight of the rice flour, the hardness of the transgututininase was the most similar in the case of 1 part by weight. Table 1 below shows the results of measuring the hardness of the dough according to the content of transglutaminase. In the whole 100, the pan bread dough recipe for determining the content of transglutaminase is composed of 4.19 of cooking oil, 0.41 of vanilla flavor, 8.39 of egg, 14.80 of sugar, 4.19 of starch syrup, 0.62 of salt, 20.96 of rice flour, 20.96 of starch, The content of taminase was added based on the rice flour.
2. 쌀가루의 성능 개선을 위한 쌀가루와 박력분의 아밀로그램 대비2. Amylogram of rice flour and wheat flour to improve the performance of rice flour
보람찬 품종의 쌀가루를 이용하여 반죽을 제조하고, 제조된 반죽의 아밀로그램을 측정하여 박력분과 비교하였다. 비교결과는 표 2에 나타내었다. 쌀가루의 아밀로그램 특성 중 호화와 관련이 있는 강하점도는 대조구인 박력분보다 높고 노화와 관련이 있는 치반 점도는 낮아 보람찬이 우수하게 평가되었다. 신속점도측정계(Model RVA-4, Newport Scientific Ltd., Warriewood Australia)를 사용하여 쌀가루 3 g에 증류수 25 mL를 넣어 잘 혼합한 후 호화 정도를 측정 하였다.The dough was prepared by using the rice flour of a good variety and the amylogram of the dough was measured and compared with the flour. The results of the comparison are shown in Table 2. Among the amylogram characteristics of rice flour, the descending viscosities associated with the enhancement were higher than those of the control, and the lower the viscosity of the teeth related to aging, Using a rapid viscometer (Model RVA-4, Newport Scientific Ltd., Warriewood Australia), 25 g of distilled water was added to 3 g of rice flour and mixed well.
3. 품종별 특성 분석3. Analysis of Characteristics by Variety
박력분과 트랜스글루타미나아제를 포함하지 않은 보람찬 품종의 쌀가루와 트랜스글루타미나아제를 쌀가루 100 중량부에 대해서 1 중량부 포함하는 반죽을 제조하여, 시간경과에 따른 경도, 부착성, 탄성, 응집성, 검성, 및 씹힘성과 같은 특성을 조사하였다. 특성은 하기 표 3에 기재하였다. A dough was prepared containing 1 part by weight of rice flour and transglutaminase, which were not contained in the flour and transglutaminase, with respect to 100 parts by weight of the rice flour, and the hardness, adhesiveness, elasticity and cohesiveness , Gumminess, and chewiness. The properties are shown in Table 3 below.
박력분은 저장기간이 길어질수록 경도는 높고, 부착성, 탄성과 응집성이 현격하게 감소되었으며, 보람찬 품종의 경우, TG 첨가와 무첨가 비교 시 TG를 첨가한 붕어빵의 경우 경도는 증가하는 경향을 보였고, 부착성, 탄성과 응집성은 무첨가 시 보다 느리게 감소되어 노화가 억제됨을 알 수 있었다. 이를 통해, 트랜스글루타미나아제의 함량 조절을 통해 쌀가루 반죽의 문제점, 즉, 경도 저하 및 약한 내노화성의 문제를 해결할 수 있음을 확인하였다. Hardness increased with increasing storage period, hardness, adhesiveness, elasticity and cohesiveness decreased remarkably. In comparison with TG addition and non - addition, TG added bran bread tended to increase hardness The elasticity and cohesiveness were decreased more slowly than those without addition, and the aging was inhibited. Through this, it was confirmed that the problem of rice dough, that is, the problem of hardness lowering and weak aging resistance can be solved by controlling the content of transglutaminase.
실시예: 붕어빵의 제조Example: Preparation of Broiled bread
실시예 1Example 1
보람찬 품종의 쌀을 건식 분말로 제조한 쌀가루 125 중량부와 전분 125 중량부, 설탕 87.5 중량부, 물엿 25 중량부, 식용유 25 중량부, 계란 분말 5 중량부, 소다 2.5 중량부, 트랜스글루타미나아제 1.25 중량부, 바닐라향 2.5 중량부, 및 소금 3.8 중량부에 물 195 중량부를 넣고 풀어서 반죽을 제조하였다. 제조된 반죽을 짤주머니에 넣고, 160-170 ℃로 유지되는 붕어빵 틀에 반죽을 짜 넣고, 다음 팥앙금을 넣고서 구워서, 쌀로 된 붕어빵을 제조하였다. 제조된 붕어빵을 도 1과 같이 잘라서 TPA를 측정하였다. 측정 결과는 표 4에 기재하였다.
125 parts by weight of rice flour made of dry rice powder as a dry powder, 125 parts by weight of starch, 87.5 parts by weight of sugar, 25 parts by weight of starch syrup, 25 parts by weight of cooking oil, 5 parts by weight of egg powder, 2.5 parts by weight of sodas, 1.25 parts by weight, 2.5 parts by weight of vanilla flavor, and 3.8 parts by weight of salt were dissolved in 195 parts by weight of water to prepare a dough. The prepared dough was placed in a syringe bag, the dough was put into a dough pan kept at 160-170 DEG C, and then the dough was baked with the mandarin dipstick to prepare rice dough bread. The prepared broth was cut as shown in Fig. 1 and TPA was measured. The measurement results are shown in Table 4.
실시예 2Example 2
보람찬 품종의 쌀을 건식 분말로 제조한 쌀가루 125 중량부와 전분 125 중량부, 설탕 87.5 중량부, 물엿 25 중량부, 식용유 25 중량부, 계란 분말 10 중량부, 소다 2.5 중량부, 트랜스글루타미나아제 1.25 중량부, 바닐라향 2.5 중량부, 및 소금 3.8 중량부에 물 200 중량부를 넣고 풀어서 반죽을 제조하였다. 제조된 반죽을 짤주머니에 넣고, 160-170 ℃로 유지되는 붕어빵 틀에 반죽을 짜 넣고, 다음 팥앙금을 넣고서 구워서, 쌀로 된 붕어빵을 제조하였다. 제조된 붕어빵을 도 1과 같이 잘라서 TPA를 측정하였다. 측정 결과는 표 4에 기재하였다.
125 parts by weight of rice flour made of dry rice powder as a dry powder, 125 parts by weight of starch, 87.5 parts by weight of sugar, 25 parts by weight of starch syrup, 25 parts by weight of cooking oil, 10 parts by weight of egg powder, 2.5 parts by weight of sago, 1.25 parts by weight, 2.5 parts by weight of vanilla flavor, and 3.8 parts by weight of salt were dissolved in 200 parts by weight of water to prepare a dough. The prepared dough was placed in a syringe bag, the dough was put into a dough pan kept at 160-170 DEG C, and then the dough was baked with the mandarin dipstick to prepare rice dough bread. The prepared broth was cut as shown in Fig. 1 and TPA was measured. The measurement results are shown in Table 4.
비교예 1Comparative Example 1
보람찬 품종의 쌀을 건식 분말로 제조한 쌀가루 125 중량부와 전분 125 중량부, 설탕 87.5 중량부, 물엿 25 중량부, 식용유 25 중량부, 계란 분말 5 중량부, 소다 2.5 중량부, 바닐라향 2.5 중량부, 및 소금 3.8 중량부에 물 195 중량부를 넣고 풀어서 반죽을 제조하였다. 제조된 반죽을 짤주머니에 넣고, 160-170 ℃로 유지되는 붕어빵 틀에 반죽을 짜 넣고, 다음 팥앙금을 넣고서 구워서, 쌀로 된 붕어빵을 제조하였다. 제조된 붕어빵을 도 1과 같이 잘라서 TPA를 측정하였다. 측정 결과는 표 4에 기재하였다.
125 parts by weight of rice flour prepared with dry rice powder as a dry powder, 125 parts by weight of starch, 87.5 parts by weight of sugar, 25 parts by weight of starch syrup, 25 parts by weight of cooking oil, 5 parts by weight of egg powder, 2.5 parts by weight of soda, And 3.8 parts by weight of salt, 195 parts by weight of water were dissolved and kneaded to prepare a dough. The prepared dough was placed in a syringe bag, the dough was put into a dough pan kept at 160-170 DEG C, and then the dough was baked with the mandarin dipstick to prepare rice dough bread. The prepared broth was cut as shown in Fig. 1 and TPA was measured. The measurement results are shown in Table 4.
비교예 2Comparative Example 2
보람찬 품종의 쌀을 건식 분말로 제조한 쌀가루 125 중량부와 전분 125 중량부, 설탕 87.5 중량부, 물엿 25 중량부, 식용유 25 중량부, 계란 분말 10 중량부, 소다 2.5 중량부, 바닐라향 2.5 중량부, 및 소금 3.8 중량부에 물 195 중량부를 넣고 풀어서 반죽을 제조하였다. 제조된 반죽을 짤주머니에 넣고, 160-170 ℃로 유지되는 붕어빵 틀에 반죽을 짜 넣고, 다음 팥앙금을 넣고서 구워서, 쌀로 된 붕어빵을 제조하였다. 제조된 붕어빵을 도 1과 같이 잘라서 TPA를 측정하였다. 측정 결과는 표 4에 기재하였다. 125 parts by weight of rice flour prepared with dry rice powder as a dry powder, 125 parts by weight of starch, 87.5 parts by weight of sugar, 25 parts by weight of starch syrup, 25 parts by weight of cooking oil, 10 parts by weight of egg powder, 2.5 parts by weight of soda, And 3.8 parts by weight of salt, 195 parts by weight of water were dissolved and kneaded to prepare a dough. The prepared dough was placed in a syringe bag, the dough was put into a dough pan kept at 160-170 DEG C, and then the dough was baked with the mandarin dipstick to prepare rice dough bread. The prepared broth was cut as shown in Fig. 1 and TPA was measured. The measurement results are shown in Table 4.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110142530A KR101399639B1 (en) | 2011-12-26 | 2011-12-26 | Fish bread using rice and manufacturing methods thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110142530A KR101399639B1 (en) | 2011-12-26 | 2011-12-26 | Fish bread using rice and manufacturing methods thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20130074461A KR20130074461A (en) | 2013-07-04 |
| KR101399639B1 true KR101399639B1 (en) | 2014-05-27 |
Family
ID=48988552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020110142530A Active KR101399639B1 (en) | 2011-12-26 | 2011-12-26 | Fish bread using rice and manufacturing methods thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101399639B1 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170021438A (en) | 2015-08-18 | 2017-02-28 | 대풍년영농조합법인 | composition for manufacturing fish-shaped bread containing scorched rice made with grains, fish-shaped bread and process for producing the same |
| KR102386902B1 (en) | 2021-05-21 | 2022-04-14 | 김예린 | Fish-shaped bread containing rice cake and manufacturing method of the same |
| KR102512952B1 (en) | 2023-01-09 | 2023-03-21 | 이태영 | Manufacturing method of stone crab bread with excellent texture and preference |
| KR20230100036A (en) | 2021-12-28 | 2023-07-05 | 군산대학교산학협력단 | Dough composition for frozen bread using white glutinous barley and its manufacturing method |
| KR102591232B1 (en) | 2022-11-16 | 2023-10-20 | (주)성신비엔에프 | Fish shaped bread using hot spring water and manufacturing method of the same |
| KR102704504B1 (en) | 2024-03-12 | 2024-09-09 | 박정환 | Fish-shaped bread composition |
| US12268215B2 (en) | 2020-12-16 | 2025-04-08 | Spc Co., Ltd. | Bread comprising saccharified rice solution and method for preparing same |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101693601B1 (en) * | 2015-12-24 | 2017-01-06 | 문기경 | Abalone bread composition and instant rolled bread using the same |
| KR102751504B1 (en) * | 2024-04-04 | 2025-01-07 | 이동원 | Manufacturing method of fish-shaped salt bun |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040049957A (en) * | 2002-12-03 | 2004-06-14 | 손재열 | The well-known fish type fresh bread to cook with some of margarine, milk powder, spicery and backing powder. thereof its methode. |
| KR20090017731A (en) * | 2007-08-16 | 2009-02-19 | 강준구 | Bread using rice and its manufacturing method |
| KR20100055770A (en) * | 2008-11-18 | 2010-05-27 | 백수현 | Press of cake coated with mashed red-beans and the bread cake coated with mashed red-beans |
| KR20110099952A (en) * | 2010-03-03 | 2011-09-09 | 충주시 | Walnut confectionery premix using rice flour and manufacturing method |
-
2011
- 2011-12-26 KR KR1020110142530A patent/KR101399639B1/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040049957A (en) * | 2002-12-03 | 2004-06-14 | 손재열 | The well-known fish type fresh bread to cook with some of margarine, milk powder, spicery and backing powder. thereof its methode. |
| KR20090017731A (en) * | 2007-08-16 | 2009-02-19 | 강준구 | Bread using rice and its manufacturing method |
| KR20100055770A (en) * | 2008-11-18 | 2010-05-27 | 백수현 | Press of cake coated with mashed red-beans and the bread cake coated with mashed red-beans |
| KR20110099952A (en) * | 2010-03-03 | 2011-09-09 | 충주시 | Walnut confectionery premix using rice flour and manufacturing method |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170021438A (en) | 2015-08-18 | 2017-02-28 | 대풍년영농조합법인 | composition for manufacturing fish-shaped bread containing scorched rice made with grains, fish-shaped bread and process for producing the same |
| US12268215B2 (en) | 2020-12-16 | 2025-04-08 | Spc Co., Ltd. | Bread comprising saccharified rice solution and method for preparing same |
| KR102386902B1 (en) | 2021-05-21 | 2022-04-14 | 김예린 | Fish-shaped bread containing rice cake and manufacturing method of the same |
| KR20230100036A (en) | 2021-12-28 | 2023-07-05 | 군산대학교산학협력단 | Dough composition for frozen bread using white glutinous barley and its manufacturing method |
| KR102591232B1 (en) | 2022-11-16 | 2023-10-20 | (주)성신비엔에프 | Fish shaped bread using hot spring water and manufacturing method of the same |
| KR102512952B1 (en) | 2023-01-09 | 2023-03-21 | 이태영 | Manufacturing method of stone crab bread with excellent texture and preference |
| KR102704504B1 (en) | 2024-03-12 | 2024-09-09 | 박정환 | Fish-shaped bread composition |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20130074461A (en) | 2013-07-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101399639B1 (en) | Fish bread using rice and manufacturing methods thereof | |
| KR20040062680A (en) | High Protein, Low Carbohydrate Dough and Bread Products, and Method for Making Same | |
| CN102018011A (en) | Gluten protein substitute and application thereof | |
| CN108308236A (en) | Quinoa shortbread type biscuit and preparation method thereof | |
| KR101399637B1 (en) | Walnut cookies using rice and manufacturing methods thereof | |
| CN107072220A (en) | Bakery is with producing starch and bakery compound | |
| KR101221561B1 (en) | Non-fermented Chinese Stuffed Pancake | |
| KR101220418B1 (en) | Rice flour mixed with soybean flour and method for manufacturing the rice cracker made with the rice flour | |
| Farimani et al. | Research Full Papers A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage | |
| US8524310B2 (en) | Cereal flour composition containing wheat flour from low-temperature gelatinized wheat and food product using the same | |
| TW201932022A (en) | Composition for preparing Korean pancake powder comprising allulose, and use thereof | |
| JP2012130278A (en) | Method for producing sponge cake | |
| US20130316058A1 (en) | Flax substitution methods and food products | |
| KR20170055802A (en) | Gluten-free bread containing rice flour and starch, and compositions and methods for making the same | |
| GB2431086A (en) | Partial fat replacement in flat bread | |
| KR20170076536A (en) | Method for preparing garlic bread | |
| KR101576764B1 (en) | Production method of bread using flour of Waxy barley | |
| JP2009017808A (en) | Bread flour composition, bread flour composition and bread using these | |
| JP6862295B2 (en) | How to make side dish bread | |
| KR101696815B1 (en) | Manufacturing method of a mulberry bread | |
| TW202002794A (en) | Method for producing bakery food | |
| JP7545861B2 (en) | Donut mix, doughnut dough and donuts | |
| JP6055696B2 (en) | Method for producing baked goods | |
| JP5065314B2 (en) | Manufacturing method of square bread with rice flour | |
| RU2316967C1 (en) | Method for obtaining of bakery products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20111226 |
|
| PA0201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20130516 Patent event code: PE09021S01D |
|
| PG1501 | Laying open of application | ||
| E701 | Decision to grant or registration of patent right | ||
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20140128 |
|
| GRNT | Written decision to grant | ||
| PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 20140520 Patent event code: PR07011E01D |
|
| PR1002 | Payment of registration fee |
Payment date: 20140521 End annual number: 3 Start annual number: 1 |
|
| PG1601 | Publication of registration | ||
| FPAY | Annual fee payment |
Payment date: 20170628 Year of fee payment: 4 |
|
| PR1001 | Payment of annual fee |
Payment date: 20170628 Start annual number: 4 End annual number: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20180607 Year of fee payment: 5 |
|
| PR1001 | Payment of annual fee |
Payment date: 20180607 Start annual number: 5 End annual number: 5 |
|
| FPAY | Annual fee payment |
Payment date: 20190402 Year of fee payment: 6 |
|
| PR1001 | Payment of annual fee |
Payment date: 20190402 Start annual number: 6 End annual number: 6 |
|
| PR1001 | Payment of annual fee |
Payment date: 20200611 Start annual number: 7 End annual number: 7 |
|
| PR1001 | Payment of annual fee |
Payment date: 20210505 Start annual number: 8 End annual number: 8 |
|
| PR1001 | Payment of annual fee |
Payment date: 20220217 Start annual number: 9 End annual number: 9 |
|
| PR1001 | Payment of annual fee |
Payment date: 20240213 Start annual number: 11 End annual number: 11 |
|
| PR1001 | Payment of annual fee |
Payment date: 20250220 Start annual number: 12 End annual number: 12 |