KR101437889B1 - Method for Manufacturing a Steamed Bread Using Flower Leaves - Google Patents

Abstract

The present invention discloses a method for producing steamed bread using petals. The petal steamed bread obtained according to the method of the present invention is prepared by adding 0.5 to 8 parts by weight of petals dried on its outer skin based on 100 parts by weight of the outer shell material, so that the petal steamed bread has excellent taste, little specific odor of flour, It has an improved effect.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing steamed bread using a petal,

The present invention relates to a method for producing steamed bread using petals.

Steamed bread is made by mixing flour, sugar, yeast, etc. with water, kneading and aging. After making the outer skin by dividing it by small amount, add the beef, chopped vegetables, pizza, meat, sweet potato, It is made by steaming without using steam.

In recent years, attempts have been made to use various materials in the manufacture of steamed bread in order to reflect well-being trends and to satisfy various consumers' preferences.

Korean Patent No. 10-0936795 discloses an example of using brown rice powder as a main ingredient of a steamed bread crust, and Korean Patent No. 10-1063169 discloses an example of using vegetable roasted rice as a soup of steamed bread, No. 10-0963480 discloses an example of using a piece of steamed bread as an oven.

In addition, there are examples of preparing steamed bread by adding green tea to dough (Korea Patent No. 10-0586445) and bokbunja (Korean Patent Laid-open No. 10-2006-0122030).

The present invention discloses a method for producing steamed bread which can reduce the specific gravity of wheat flour by adding petals to the outer shell of steamed bread and can increase the elasticity and moisture retention of steamed bread.

It is an object of the present invention to provide a method for producing a petal steamed bread.

Other objects of the present invention will be described below.

When the steamed bread is prepared by adding chrysanthemum petals, safflower petals, or rose petals to the steamed bun as described above, the inventors of the present invention have found that when the steamed bread is prepared by adding steamed petals, rose petals, The steamed bread was superior to the steamed bread prepared in the conventional steamed bread, and had no specific odor of wheat flour, and the elasticity and water retention were improved.

(A) drying the petal; (b) applying the dried petal to the shell material of the steamed bread in an amount of 0.5 to 8 parts by weight based on 100 parts by weight of the shell material; (C) mixing the sheath ingredients of the steamed bread with the dried petals to prepare an outer skin dough; (d) molding the steamed bread by adding cow to the outer skin dough; and e) steaming the shaped steamed bread.

In the method of the present invention, the step of drying the petals in the step (a) may be performed by drying the collected petals as they are or by rinsing the petals in order to inactivate harmful components of the human body that the petals may have. Here, the steaming step for inactivating the harmful components of the human body can be carried out by conducting the steam at a temperature of 100 ° C or more for at least 10 minutes or more.

Particularly, the step of drying the petal in step (a) is a petal tea obtained through a soaking process and a twisting process as shown in the following examples and experimental examples. When the petal is added to the production of steamed bread, It is preferable that the production process of tea, that is, the soaking process and the process of care, is applied.

In the above-mentioned process, it is a process of uniformly drying while applying heat, and it is adopted in the manufacturing process of the tea. In order to uniformly dry the tea leaves, the tea leaves must be continuously stirred during the heat application process. Such kneading process may be performed manually by applying heat to a cauldron or may be performed using a commercially available kneader.

Also, in the above, the twisting process is a rubbing process for allowing the sweet aroma of tea to be dissipated, which may also be done by hand or by using an observation device.

The petal which can be used in the method of the present invention is any as far as it is possible to eat it. For example, azalea petals, rapeseed petals, mandarin petals, persimmon petals, chrysanthemum petals, safflower petals, rose petals, plum petals, mugwort petals and the like.

In the method of the present invention, the shell material of step (b) is a material commonly used in the art for making the outer cover of steamed bread in the art, and includes wheat flour and other additives as main ingredients. Examples of other additives include yeast, soda, Sugar, glucose, skim milk powder, baking powder, margarine, and milk. Here, the flour as the main component may be replaced with cereal flour (e.g., brown rice flour, corn flour, barley flour, rice flour, etc. as disclosed in Korean Patent No. 10-0936795) or a mixture of cereal flour. For example, when the shell material is composed of wheat flour, glucose, skim milk powder, baking powder, yeast, margarine, salt and sugar, 100 parts by weight of wheat flour is mixed with 10 to 20 parts by weight of glucose 3 to 8 parts by weight of skim milk powder, 2 to 3 parts by weight of baking powder, 1 to 3 parts by weight of yeast, 3 to 7 parts by weight of margarine, 1 to 2 parts by weight of salt and 2 to 5 parts by weight of sugar .

In addition, the content of the dried petals added to the shell material in the step (b) may be in the range of 0.5 to 8 parts by weight based on 100 parts by weight of the shell material. If the amount is less than 0.5 parts by weight, It is impossible to expect characteristics such as improvement of specific gravity of wheat flour and increase of elasticity. When added in an amount exceeding 8 parts by weight, the flavor of the petal is so strong that it may give a sense of rejection.

Further, in the method of the present invention, the step (c) may preferably employ a blending ratio commonly used in the art for the mixing ratio of the shell material and the water of the steamed bread to which the dried petal is added. Specifically, the mixing ratio will be within the range of 1: 0.7 (shell material of steamed bread with dry petals: water) to 1: 1.2 (shell material of steamed bread with added dry petals: water).

Also, in the method of the present invention, in the step (d), the outer skin material produced in the step (c) is made into a disc shape having a predetermined size, and a cow is inserted into the inner skin to form hemispherical shape, Lt; / RTI > Here, the contents of ordinary steamed breads commonly used in the art, such as beans, roasted beans, three kinds of vegetables, three kinds of vegetables, pizza, meat, sweet potatoes, pumpkin, roasted rice, fruits .

At the end of the molding step, the steamed bread is finally manufactured through the steaming step of the step (e).

In another aspect, the present invention relates to a steamed bread obtained by the above-described method for producing a petal steamed bread.

The steamed bread according to the present invention can be understood as a bread prepared by adding petals dried to 0.5 to 8 parts by weight based on 100 parts by weight of the shell material.

As described above, according to the present invention, it is possible to provide a method for manufacturing a petal steamed bread. The petal steamed bread obtained according to the method of the present invention is prepared by adding 0.5 to 8 parts by weight of petals dried on its outer skin based on 100 parts by weight of the outer shell material, so that the petal steamed bread has excellent taste, little specific odor of flour, It has an improved effect.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Petal steamed bread Manufacturing example

Example 1 : Preparation of petal steamed bread using chrysanthemum petals

First, three leaves of chrysanthemum petals were prepared. After removing the flower intestines after collecting the flowering flowers, three leaves of chrysanthemum petals were isolated. Only the petals were isolated and the leaves were cooked for about 15 minutes with steam at 100 ° C. .

In the next steamed bun shell, 150 g of sugar, 10 g of salt, 60 g of margarine, 20 g of yeast and 20 g of baking powder were mixed with 1 kg of wheat flour, and 3 parts by weight of the above-prepared three pieces of the above- And the mixture was kneaded. The kneaded product was aged and fermented at room temperature (20 ± 5 ° C) for about 2 hours, and about 50 g of the kneaded product was peeled off to prepare a steamed bread crust.

Then steamed buns were prepared by boiling red beans twice after boiling red beans.

Then, about 20 g of the bean jam was put into the outer surface of the steamed bun to form a steamed bread, and the shaped steamed bread was matured at room temperature for 20 minutes and steamed for about 12 minutes with steam at 100 ° C or higher to prepare a petal steamed bread.

Example 2 Preparation of Petal Steam Bread Using Chrysanthemum Petal Tea

A petal steamed bread was prepared with the same ingredients and the same process as in Example 1 except that chrysanthemum petal tea was added in an amount of 3 parts by weight based on 100 parts by weight of a mixture of the outer material and the chrysanthemum petal tea to prepare a steamed bread.

Here, the chrysanthemum petals are washed by washing the collected chrysanthemum petals to remove foreign matter, and are repeatedly kept in a rotary machine at a temperature of 150 ° C to 200 ° C for about 1 hour at a speed of 100 to 200 rpm.

Example 3 : Preparation of petal steamed bread using safflower petals

A steamed bread was prepared by adding the same amount of the same ingredients and the same procedure as in the above <Example 1> to prepare petal steamed bread. Instead of chrysanthemum flower petals, 3 parts by weight of safflower petals were added as 100 parts by weight of a shell material mixture. The safflower petals were prepared by the same method as in Example 1 and chrysanthemum petals as described above.

<Example 4> Production of petal steamed bread using safflower petal tea

A steamed bread was prepared by adding the same amount of the same ingredients and the same procedure as the above <Example 1> to prepare a petal steamed bread, and adding 3 parts by weight of safflower petal tea as a mixture of 100 parts by weight of a shell material mixture instead of a chrysanthemum flower petal. The safflower petal tea was prepared in the same manner as in the above <Example 2> in the same manner as in the case of chrysanthemum petal tea.

Example 5 : Preparation of petal steamed bread using rose petals

The petal steamed bread was prepared with the same ingredients and the same procedure as in Example 1 except that 3 parts by weight of rose petal was used instead of the chrysanthemum petals in an amount of 100 parts by weight of the outer material mixture. The rose petals were prepared by the same method as in Example 1 and chrysanthemum petals as described above.

<Example 6> Production of petal steamed bread using rose petal tea

A petal steamed bread was prepared by the same ingredients and the same procedure as in Example 1 except that 3 parts by weight of petal tea was added to 100 parts by weight of a shell material mixture instead of chrysanthemum petals to prepare a steamed bread. The safflower petal tea was prepared in the same manner as in the above <Example 2> in the same manner as in the case of the chrysanthemum petal tea.

< Experimental Example > Sensory evaluation of petal steamed bread

<Experimental Example 1> Evaluation of palatability of petal steamed bread

The taste of the petal steamed bread, the degree of specific wheat flour and the elasticity of the petal steamed bread prepared in the above examples were evaluated by 20 sensory evaluation personnel. The sensory evaluation was performed by randomly giving a code name to the steamed bread immediately after the preparation of the above-mentioned example, and after explaining the purpose of the sensory evaluation in advance, the sensory evaluation item was very bad (1 point) according to the 5 point scale method, (2 points), average (3 points), good (4 points), and very good (5 points).

The steamed bread of the comparative example was prepared by adding the same ingredients and the same process as those of the above Examples 1 to 6, except that petals were not added.

The results are shown in [Table 1] below by calculating an average score for each sensory evaluation item.

Sensory evaluation results on palatability division flavor incense Resilience Example 1 2.97 2.64 3.01 Example 2 3.14 3.21 3.16 Example 3 3.09 3.27 3.17 Example 4 3.47 3.51 3.42 Example 5 3.57 3.66 3.64 Example 6 4.21 4.37 4.12 Comparative Example 2.21 2.12 2.35

In Table 1 above, both the specific taste and the specificity of wheat flour and the elasticity were evaluated clearly superior to the steamed bread of the comparative example. Particularly, evaluation of flour specific odor was hardly felt in all the steamed breads of Examples 1 to 6 as compared with the steamed bread of the comparative example, and evaluation of elasticity was remarkably superior to steamed bread of the comparative example.

On the other hand, although not shown as a result of the sensory evaluation of the above [Table 1], it is considered that the petal of the Example 1, Example 3, and Example 5 prepared by adding the petals obtained by the steamed- In the case of the petal steamed bread of Examples 2, 4 and 6 prepared by adding the obtained petal tea, there were many evaluations that the petal flavor was stronger.

<Experimental Example 2> Sensory evaluation on moisture retention of petal steamed bread

To evaluate the softness (or degree of hardness) of the petal steamed bread, 20 persons were asked to evaluate the sensory evaluation with respect to the sensory evaluation agent and the softness degree of the steamed bread crumb was measured using a 5 point scale method (5 points: smooth, 3 points: , 1 point: hard).

The sample was prepared from the petal steamed breads of Examples 1, 3, and 5, and the steamed bread of the above-mentioned Comparative Example 1 (i.e., The same ingredients and content as those of Examples 1 to 6 and the steamed bread prepared by the same process) were used together. Examples 2, 4 and 6 of the steamed breads prepared in the examples used only the petal steamed breads of Examples 1, 3 and 5 as the samples, Because the amount of added petals is the same in the petal steamed buns.

The evaluation was carried out immediately after the steamed bread was stored at room temperature for 48 hours, and code name was given to the sensory evaluation personnel at random.

The results are shown in Table 2 below.

Sensory evaluation results on moisture retention division Softness (or hardness) Example 1 2.97 Example 3 3.09 Example 5 3.57 Comparative Example 1.21

As shown in the above Table 2, it can be understood that the petal steamed bread of all the embodiments is evaluated to be more soft than the steamed bread of the comparative example.

Claims (6)

(a) drying the petal by heating the petal after uniformly drying the petal while heating the petal, and rubbing the petal with the finished petal,
(b) adding the dried flower petal to the shell material of the steamed bread at 0.5 to 8 parts by weight based on 100 parts by weight of the shell material,
(c) mixing the outer shell material of the steamed bread to which the dried petals have been added with water to prepare a shell kneader,
(d) molding the steamed bread by putting cow into the outer skin dough, and
(e) steaming the shaped steamed bread.
Production method of petal steamed bread.
delete delete The method according to claim 1,
Wherein the petals are rhododendron petals, rapeseed petals, mandarin petals, persimmon petals, chrysanthemum petals, safflower petals, rose petals, plum petals or mugwort petals.
The method according to claim 1,
The cow of step (d) is at least one selected from the group consisting of cooked bean jam, vegetable crumbs, three pieces of vegetables, pizza, meat, sweet potato, pumpkin, roasted rice, By weight.
A petal steamed bread obtained by the method according to any one of claims 1, 4 and 5.