KR101651396B1

KR101651396B1 - Method for producing grill steamed bread with seaweed

Info

Publication number: KR101651396B1
Application number: KR1020150097829A
Authority: KR
Inventors: 김문국
Original assignee: 김문국
Priority date: 2015-07-09
Filing date: 2015-07-09
Publication date: 2016-08-26

Abstract

The objective of the present invention is to provide a method for manufacturing a steamed sea mustard bun containing useful nutrients, and having good flavor and improved texture. To this end, the method for manufacturing a steamed sea mustard bun containing sea mustard and chlorella comprises: a material preparing step for preparing an outer material which include 115 to 125 parts by weight of sugar, 85 to 89 parts by weight of white bean jam, 33 to 37 parts by weight of sea mustard powder, 20 to 22 parts by weight of the white of an egg, 17 to 19 parts by weight of chlorella powder, 17 to 19 parts by weight of makgeolli, and 6.5 to 7.5 parts by weight of baking powder with respect to 100 parts by weight of weak flour, and preparing an inner material which includes 20 to 25 parts by weight of walnut with respect to 100 parts by weight of bean jam; an outer material dough making step for mixing the outer material to make an outer material dough; a molding step for cutting the outer material dough every 20 to 22 g and inserting the inner material of 33 to 35 g into the cut dough to make the outer material surround the inner material; and a cooking step for cooking the materials for 13 to 17 minutes in a steam vessel generating steam.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing steamed bread with seaweed,

The present invention relates to a method for producing a deep-sea steamed bread, and more particularly, to a method for producing a deep-seaweed steamed bread in which a seaweed is contained in a surface material.

Steamed bread is steamed steamed bread, which is one of the typical snack foods. In Korea, it is mainly sold in winter.

The above-mentioned steamed bread is divided into a front material and a backing material. The material for the backing is mainly made of wheat flour, but other in-material materials containing a mixture of vegetables are also sold and sold. Currently, .

For example, EP 1402079 discloses a process for producing steamed bread, Producing a steamed bread outer dough; Aging the steamed bread outer dough; Preparing a steamed bread crust from the aged steamed bread crumb dough, and forming a steamed bread by inserting the steamed bread crumb into the inside of the steamed bread crumb, wherein the step of preparing the steamed bread comprises the steps of: Peeled, and finely processed contents of walnut kernels and red beans at a weight ratio of 2: 8 to produce a steamed bun; The step of preparing the steamed bread outer dough comprises adding 1.9 to 3 wt% of blueberry powder, 4.5 to 8 wt% of sugar, 1.9 to 3 wt% of salt, 3.7 to 6 wt% of butter, 0.9 to 1.5 wt% of butter, 2.1 to 4 wt% of yeast, 14 to 25 wt% of milk and 70 to 90 wt% of water are mixed and kneaded; The blueberry powder to be mixed with the steamed bread outer dough is prepared by freezing the harvested blueberry at a low temperature and then drying it at 40 ° C to 50 ° C for more than 7 hours by a drier and then drying the second light shielding film in the vinyl house, Discloses a method for producing a blueberry walnut steamed bread which is pulverized and pulverized so as to have a particle size of 10 탆 or less and then vacuum-packed in a state that the blueberry powder is 80% or more dried.

Also, Japanese Patent Registration No. 963480 discloses a process for producing steamed bread, Producing a steamed bread outer dough; Aging the steamed bread outer dough; A method for manufacturing a steamed bread comprising the steps of: preparing a steamed bread crust from the aged steamed bread crumb dough, and forming a steamed bread by inserting the steamed bread crumb into the inside of the steamed bread crumb, And a mixture of sesame seeds, sweeteners, and cereal flour mixed in a weight ratio of 12: 2: 1 to produce steamed bread.

In addition, Japanese Patent Application Laid-Open No. 2006-0099347 discloses a method for preparing a sweet potato powder, Mixing the flour and the sweet potato powder at a weight ratio of 4: 1 to 10: 1, kneading the mixture with other additives, and firstly aging the mixture; A third step of inserting sweet potato bottoms into the dough at a weight ratio of 4: 1 to 7: 3 and shaping the batter into a steamed bread shape; And a fourth step of completing the second fermentation and then steamed the sweet potato steamed bread, thereby producing a sweet potato steamed bread.

Japanese Patent No. 1063165 discloses that steam-baked powder is prepared by mixing 5 to 20 parts by weight of sugar, 0.5 to 1.2 parts by weight of purified salt, 1 to 2 parts by weight of baking powder, 1 to 3 parts by weight of alpha-differential, 3 parts by weight of water, 64 parts by weight of water, 5 parts by weight of shortening, 2 to 7 parts by weight of rapeseed oil, 0.5 to 3 parts by weight of emulsifier, 1 to 5 parts by weight of starch acetate, 0.1 to 0.5 part by weight of xanthan gum, To 3 parts by weight of a kneaded mixture to prepare a kneaded product; 1 to 3 parts by weight of oil is added to 30 to 80 parts by weight of meat of any one of seasoned pork, beef, chicken, bean meat and duck meat. The meat is fried, and 100 parts by weight of rice is fried. A calcining step for forming a calcined product; A step of dividing the kneaded product formed by the step of kneading the dough into a predetermined amount of the dim sum formed by the kneading step, and molding the kneaded product into a shaped product; A fermentation step of fermenting the shaped material formed by the steamed-meal forming step at 70 to 90 ° C for 45 to 70 minutes; And steaming the shaped material fermented by the fermentation step with steam for 10 to 15 minutes in a steam oven.

As described above, a configuration of steamed bread utilizing various materials has been proposed, but steamed bread utilizing seaweeds containing a large amount of nutrients beneficial to humans has not been proposed at present.

Accordingly, the present inventors have completed the present invention by preparing a steamed bread having an improved flavor and improved texture by allowing the steamed bread to contain starch powder and chlorella powder to contain insufficient nutrients in wheat flour.

It is an object of the present invention to provide a method for producing a seaweed steamed bread containing beneficial nutrients and having an excellent flavor and improved texture.

In order to attain the above object, the present invention provides a method for producing a seaweed steamed bread containing seaweed and chlorella, which comprises mixing 115 to 125 parts by weight of sugar, 85 to 89 parts by weight of caustic soda, 3.3 to 3.7 parts by weight of seaweed powder, 20 to 22 parts by weight of walnuts, 20 to 22 parts by weight of cyan powder, 1.7 to 1.9 parts by weight of chlorella powder, 17 to 19 parts by weight of rice wine, and 6.5 to 7.5 parts by weight of baking powder, A material preparation step for preparing a containing ingredient; A kneading step of kneading the outer material by mixing the outer material to produce an outer material dough; Molding the outer material dough in an amount of 20 to 22 g and inserting 33 to 35 g of the inner material into the cut dough so that the outer material is wrapped around the inner material; And a firing step of firing in a steamer in which steam is generated for 13 minutes to 17 minutes.

Preferably, the pattern is formed on the surface of the sushi tender produced through the sintering step by using the phosphorus.

The method for producing the seaweed steamed bread according to the present invention comprises adding seaweed and chlorella powder to the outer material of the steamed bread to contain the nutrients contained in the seaweeds and providing the flavor with the seaweed and chlorella, To provide a unique flavor by the addition of rice wine, thereby providing the effect of producing a steamed bread which is distinguishable from the conventional steamed bread.

1 is a flow chart of a method for producing a seaweed steamed bread according to the present invention,
2 is an external view of the steamed bread produced by the method of FIG.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

1, a method for manufacturing a seaweed steamer according to the present invention comprises a step of preparing a material S1, a step of producing a dough of a surface material S2, a forming step S3 and a baking step S4, do.

Each step will be described in detail below.

Material preparation step (S1)

The material preparing step S1 is a step of preparing the outer material forming the outside of the steamed bread and the inner material located inside.

First, the outer material is composed of 115 to 125 parts by weight of sugar, 85 to 89 parts by weight of sugar, 3.3 to 3.7 parts by weight of seaweed powder, 20 to 22 parts by weight of white rye, 1.7 to 1.9 parts by weight of chlorella powder, 19 parts by weight and baking powder 6.5 to 7.5 parts by weight are prepared.

Unlike the bean jam, the caustic soda is manufactured using a kidney bean, and can be manufactured and used according to a conventional manufacturing method, but commercially available products can also be used. The cauliflower adds a richness of the outer material.

The above-mentioned range is suitable for the white lacquer to provide the elasticity, softness, and gloss of the outer material and to provide the nutrients in addition.

The seaweed powder and chlorella powder are intended for flavor and nutrient supply and provide an appropriate flavor in the above range.

It is preferable that the above-mentioned seaweed powder and chlorella powder are commercially available products.

And makgeolli provides a unique fragrance to the surface, which also provides a suitable aroma in the above range.

On the other hand, 20 to 25 parts by weight of walnuts are prepared for 100 parts by weight of bean jam.

The beads can also be prepared by a conventional method, and commercially available products can be used for convenience of manufacture.

The bean jam is for the intrinsic flavor of steamed bread, and the walnut provides a flavor in addition to the flavor of bean jam and provides a high flavor in the above range.

The outer material dough manufacturing step (S2)

The outer material dough manufacturing step S2 is a step of preparing the outer material dough by mixing the outer materials prepared through the material preparing step S1.

First, the white material, sugar, cauliflower, and makgeolli are mixed and mixed.

After the ingredients are sufficiently mixed, the remaining ingredients (excipients, ground wax powder, chlorella powder, baking powder) are mixed to finally produce the outer material dough.

In the forming step S3,

The shaping step S3 is a step of inserting a component material into the outer material dough produced through the outer material dough manufacturing step S2 and shaping the inner material into a steamed bread shape.

First, cut the outer material dough into 20 to 22 g units.

33 to 35 g of a blend material (mixed with 20 to 25 parts by weight of horseshoe to 100 parts by weight of bean sprouts) is inserted into the cut dough, and the outer material is molded so as to wrap the ingredient material to prepare a molded dough.

There is an advantage that the ratio of the above-mentioned kneading of the outer material to the inner material provides a normal steamed bread flavor.

In the firing step S4,

The molding dough produced through the molding step S3 is steamed using a steamer for generating steam to finally complete the steamed bread.

In this case, 13 to 17 minutes are appropriate.

If necessary, the required pattern can be put on the surface of the baked steamed bread using the pharynx.

Example

100 parts by weight of powder as the outer material, 120 parts by weight of sugar, 87 parts by weight of cauliflower (Ginseng Remover), 3.5 parts by weight of seaweed powder, 21 parts by weight of white rice, 1.8 parts by weight of chlorella powder, 18 parts by weight of baking powder, and 7 parts by weight of baking powder were prepared, and 100 parts by weight of starch as a starting material (Ginseng Bottom Co., Ltd.) and 20 parts by weight of walnuts were mixed to prepare a blend for inner material.

Then, whites, mackerel, sugar, and caustic soda were mixed with each other and mixed with the rest of the materials to prepare outer material dough.

Thereafter, 35 g of the ingredient material was inserted into 20 g of the outer material dough to prepare a shaped steamed bread, and the steamed bread was steamed for 15 minutes in a steamer.

Evaluation example

The outer shape of the steamed bread produced through the examples is shown in FIG. 2, and the shape and the texture of the steamed bread as a whole are shown as a whole, and the composition of the ingredient materials can be confirmed inside.

In addition, the steamed breads prepared through the examples were evaluated for flavor, texture and appearance from nine evaluation teams. Each item was evaluated on the basis of majority rule. As a result of the overall evaluation, the shape was evaluated positively as similar to ordinary steamed bread, and the texture was evaluated as having characteristics similar to ordinary steamed bread. Finally, the flavor was found to provide a flavor different from that of the conventional steamed bread because the flavor due to the seaweed, the flavor of the makgeolli ingredient, and the flavor through the cauliflower were additionally provided in the outer material.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, And all of the various forms of embodiments that can be practiced without departing from the technical spirit.

S1: material preparing step S2: outer material dough making step
S3: Forming step S4: Forming step

Claims

A method for producing a seaweed steamed bread containing seaweed and chlorella,
The outer material including 120 parts by weight of sugar, 87 parts by weight of white precipitate, 3.5 parts by weight of marrow powder, 21 parts by weight of white rice, 1.8 parts by weight of chlorella powder, 18 parts by weight of rice wine and 7 parts by weight of baking powder, Preparing a starting material containing 20 parts by weight of walnuts per 100 parts by weight of the starting material;
A kneading step of kneading the outer material by mixing the outer material to produce an outer material dough;
A molding step of cutting the outer material dough into 20g units and inserting 35g of the inner material into the cut dough so that the outer material is wrapped around the inner material; And
And a sintering step for sintering in a steamer in which steam is generated for 15 minutes,
Wherein a pattern is formed on the surface of the sushi boiled bread produced through the sintering step using the pharynx.

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