KR101724664B1 - Bread containing mashed sweet potato and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a sweet potato dipping bread and a method for producing the sweet potato dipping bread which are prepared by mixing sweet potato dips and cranberries, And a predetermined amount of ink is mixed with the kneaded product. The cranberry is prepared by adding dry cranberry to a mixture of wine and syrup, boiling and then cooling. A mixing process of mixing flour wheat flour and a walnut confectionery mix; a dough producing process of mixing the meringue with the makgeolli and mixing the ingredients and the main ingredients; the aging process of aging the finished dough in the refrigerator; And the creamy cheese is added to the sweet potato slice preparatory process, A cow production process in which butter and lemon juice are added to sweet potato drip, cranberry is added and mixed to produce a cow, and a kneading water is put into a molding mold, a cow is put in the middle of the kneading water, And a baking and baking process are included. Thus, the present invention can contribute to a higher quality while maximizing the acceptance and differentiation of products, and can greatly enhance flavor, flavor, and appearance.

Description

[0001] The present invention relates to sweet potato breads and methods for manufacturing the same,

The present invention relates to a method for manufacturing a deep-fried bread using sweet potato balsam. More specifically, the present invention relates to a method for manufacturing a deep-fried batter cake using sweet potato balsam Bread and a manufacturing method thereof.

In general, bread is made by adding water, salt and swelling additives to flour, and it is divided into wheat flour, barley bread, corn bread, rye bread and mixed bread depending on the material. There are American breads made with flour, yeast and salt only, and French breads made with only sugar, milk, and fat, according to the manufacturing methods such as ingredients, etc. There are European breads baked thickly and American breads baked thinly and softly.

In addition to these, there are bread, table bread, confectionary breads, and French regional baguettes and brioche, German Brötchen and Pumpnernick, Italy's Grisini, Spain and Mexico Schloss, Hamburger bread, Japanese sake bread, and so on.

Among the various kinds of breads, the present invention is intended for a deep-fried bread having an inner sediment added therein. Such a deep-fried bread is prepared by filling the dough with a filling material such as beads, cream, jam, etc., Cream bread, jam bread, and the like.

As a conventional method for manufacturing a deep-fried bread, there has been known a method for producing a deep-fried bread, as disclosed in Korean Patent Publication No. 105045 (published on November 28, 2001) or Published Japanese Patent Application No. 26956 (published on April 3, 2003) There has been developed a method of manufacturing an oven-baked bean-jam or a bean-jam bread baked by charging bean jam boiled in bean jam or boiled bean jam. However, such bean jam or bean jam bread has become a universal one, will be.

In addition, as a conventional method for manufacturing a different type of pan bread, as disclosed in Korean Patent No. 1087810 (published on Nov. 29, 2011), a method for manufacturing sweet potato bread using sweet potato bottom was conventionally used And the addition of additives having different special functions or tastes is not added thereto. Alternatively, as described in Korean Patent Publication No. 134761 (published on December 12, 2012) A functional bread which was mixed with sweet potato balsam was mixed with white jangnam soot to improve nutrition. But this was also used as a filling mixture of sweet potato balsam and white jangnam roots. There is a limit to the functionality of the product because it is not added to the speciality, and there is a limit to enhance the response and differentiation of the product. This part will be a number that was present.

KR 10-2001-0105045 A Nov. 28, 2001. KR 10-2003-0026956 A Apr. 3, 2003 KR 10-1087810 B1 Nov. 29, 2011 KR 10-2012-0134761 A.

The present invention is based on the discovery of a new technology for solving all the problems of the prior art as described above. The present invention relates to a dough for manufacturing dough placed on the outside, The present invention aims at providing functionalities for mixing and giving different meanings and enhancing taste and aroma.

In addition to this, as a base of the sediment, sweet potato balsam is used to soften and sweeten the base to mix the cranberries, thereby doubling the sweetness and providing the sourness. Thus, the sweet potato bite bread and the manufacturing method thereof are provided I have completed the task to solve in my invention.

Although not separately described, another object within the scope of the present invention, which can be inferred from the detailed description, claims, drawings and the like for carrying out the invention described in detail of the sweet potato bread and its manufacturing method Are included in the entire solution of the present invention.

According to the present invention, there is provided a sweet potato dipping bread and a method for producing the same, wherein the sweet potato dipping bread of the present invention comprises sweet potato dips and cranberry The cranberry is mixed with a mixture of wine and syrup, and the cranberry is boiled, cooled and then cooled.

In addition, the method of manufacturing sweet potato bread according to the present invention is characterized in that it comprises a mixing step of mixing a margarine, margarine, sugar, syrup, vanilla, salt, egg white and yellow rice in a pomade state with a walnut sweet potato mixed with a main ingredient The process consists of mixing the meringue with the makgeolli, mixing the meringue with the makgeolli, mixing the meringue with water, mixing the dough, kneading the dough with the dough, , Aging of the dough mixed with the main ingredients and the raw materials, the steamed sweet potatoes are loosened in the oven, and the creamy cheese is added to the mixture of the granules and the creamy bitterns. Then, the sweet potato slices preparation process and the sweet potato slices are filled with butter and lemon juice. A cattle manufacturing process in which the cattle are mixed by putting and mixing, and the cattle can be covered after putting the cattle in the mold, Put the dough baked with water and molded in a molding mold characterized by containing the forming and firing step.

According to a specific means for solving the above-mentioned problems, the sweet potato dipping bread of the present invention and the method of manufacturing the same are prepared by mixing squid ink with dough when filling sweet potato dough into a dough, By providing a function to give meaning to the bread, it is possible to maximize the response of the product and to provide an effect of contributing to the upgrading of the product.

In addition, according to the present invention, liquorice and pickled cranberry are mixed in the external dough, while the sweet potato dough is mixed in the internal dough, and a special ingredient is separately added to the dough and the bovine dough to impart flavor Flavor, aroma, color feeling, and the like can be significantly improved, thereby providing an effect of improving the taste, aroma, and appearance.

At this time, in the above-mentioned taste, the sweetness and sweetness of the sweet potato bottom is used as a base, and the sweetness and sourness of the lemon juice and the sweetness and sourness of the cranberry are added to make various flavors, and the nutrients of bread can be supplemented by sweet potatoes and cranberries. The expected effects are different inventions.

Brief Description of the Drawings Fig. 1 is a flowchart showing a method for manufacturing a sweet potato bread according to the present invention

The present invention relates to a method for improving the flavor, flavor, and appearance of a bread crumb, in which a sweet potato balsam is used as a bovine soup, The present invention relates to a sweet potato dumplings and a method for manufacturing the same, and more particularly, And the terms used are also intended to be illustrative only and should not be construed as being limited to those terms.

In the present invention, the sweet potato dipping bread has a cow made of dough on the inside of the dough made of flour dough.

When preparing the kneaded product, the kneaded product is used instead of the high-strength product used for producing the bread. When the kneaded product is finished, the kneaded product is kneaded more than the kneaded product, and the sweet pasta is used as sweet and soft sweet potato balsam. After boiling the sweet potatoes in the oven, add the granules and creamy bits, mix the cream cheese, add the butter and lemon juice and mix. Add sweetness and flavor to the sweet lemon juice based on sweet sweet potato dipper.

At this time, a predetermined amount of ink is mixed in the kneaded product formed by the flour mortar, so that the squid ink is mainly used and the octopus can be used if necessary. In this way, It is possible to make the products of the coastal provinces such as Pusan as the appearance of the squid ink, so that the product can be responded to and differentiated.

And the squid ink or octopus ink is melanin which is a kind of protein, and it is known that it has excellent antiseptic effect and anticancer effect, so it can contribute to health improvement of bread intake.

In addition, cow's sweet potato balsam can be mixed with cranberries, sweet potato balsam added with sourness with lemon juice, double crayfish with double callus and sourness to double flavor and taste, and cranberry (cranberry) is mainly used in sauces, jams, fruit plantings and liqueurs, and it contains abundant beryllium, which is a natural preservative, It is abundant to increase the nutrients of bread, so it has a very beneficial effect on the human body when consumed.

Such cranberry can be easily deteriorated by the internal moisture when used in its natural state, and even if the moisture is dried to minimize alteration, foreign matter is generated by the hardly dried cranberry when the bread is consumed, Dry cranberries, which are distributed in a dry state, are mixed with wine and syrup (mixture of water and rum and sugar in a weight ratio of 1: 1: 2) in order to double the flavor and flavor while minimizing foreign objects. It is cooled to room temperature by direct flushing and cooled. After cooling for two days at room temperature, it is stored in refrigerator.

The method of manufacturing the sweet potato bread according to the present invention will be described in more detail with reference to FIG.

1. Part mixing process

First, 200 parts by weight of margarine in the form of pomade is poured into margarine, 350 parts by weight of sugar, 50 parts by weight of starch syrup, 3 parts by weight of vanilla and 1 part by weight of salt are added and stirred well.

100 parts by weight of two eggs and 220 parts by weight of 12 eggs are mixed.

2. Main material mixing process

The wheat flour is mixed with 400 parts by weight of pulverulent powder instead of the high-strength pulp, which is often used in the dough of bread, and the flour is mixed with the main ingredient flour mixed with the margarine, sugar, syrup, vanilla, salt, egg, Add 100 parts by weight of the walnut confectionery mix and mix well to avoid flaking.

3. Dough manufacturing process

Then, 10 parts by weight of makkolli was added and mixed well. Then, 250 parts by weight of sugar was added to 350 parts by weight of white egg whites, and the mixture was thoroughly stirred to prepare a foamed meringue the dough is mixed with the meringue to form a dough mixture. When the dough is completed, the dough is poured into the dough mixture by pouring the dough into the dough by a predetermined amount so as to prevent the dough from falling off even if the dough is completed.

4. Ink Mixing Process

Just before the dough is completed in this dough manufacturing process, 30 parts by weight of black sesame and 10 parts by weight of squid ink are mixed to complete the dough.

5. Aging Process

The squid ink is mixed as described above, and the kneaded dough is aged for about 24 hours at around 4 ° C.

6. Sweet potato sediment preparation process

Thereafter, 3535 parts by weight of sweet potatoes were steamed in an oven, and 354 parts by weight and 202 parts by weight of creamy bitumen were added. Then, 495 parts by weight of cream cheese was added to prepare sweet potato slices .

7. Manufacturing process

350 to 355 parts by weight of butter are added to the sweet potato balsam prepared by the preparation process of the sweet potato sediment, and then mixed with 60 parts by weight of lemon juice, and 500 parts by weight of cranberry are added and mixed to prepare a cow.

8. Cranberry pickling process

62.5 parts by weight of wine, 62.5 parts by weight of syrup, and 375 parts by weight of dried cranberry are mixed and cured at room temperature for 48 hours.

The sweet potato balsam thus prepared can be used for about one week.

9. Molding process

In the molding step, the kneading water is put into the molding mold, the kneading is put in the middle of the kneading water, and the kneading water is put so as to cover the cow, so that the kneading water and the cow are put into the molding mold at a weight ratio of 1: 1.

10. Firing process

In the molding process, the kneaded product having the cow therein is molded in a molding mold, and the molding mold is heated to 250 to 430 ° C in an electric oven and baked for 45 to 50 seconds to complete the sweet potato dough bread.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It should be understood that the scope of the claims is not limited to the examples but covers the scope of the claims and the scope of equivalents thereof.

Claims (6)

200 parts by weight of margarine in a pomade state, 350 parts by weight of sugar, 50 parts by weight of starch syrup, 3 to 5 parts by weight of vanilla, 1 part by weight of salt, 100 parts by weight of egg shell and 220 parts by weight of egg white.
A main ingredient mixing step of mixing 100 parts by weight of a walnut confectionery mix into 400 parts by weight of crushed wheat flour and mixing the mixture uniformly so as not to produce flour;
2.5 to 20 parts by weight of makgeolli were added while stirring the main ingredients mixed by the main ingredient mixing process, 250 parts by weight of sugar was added to 350 parts by weight of white egg whites, and the mixture was mixed with the unmelted mixture A dough manufacturing process in which water is mixed and kneaded;
Aging process in which the kneaded product is aged in a refrigerator for 12 to 24 hours after the kneading process;
350 to 355 parts by weight per minute and 200 to 205 parts by weight of creamy bitumen were added to the oven, followed by mixing with 495 to 500 parts by weight of cream cheese, Sediment preparation process;
350 to 355 parts by weight of butter are added to the sweet potato sediment prepared by the sweet potato sediment preparing process, and then mixed with 60 parts by weight of lemon juice, and 500 parts by weight of cranberry is added and mixed to prepare a cow;
The kneading water is put into the molding mold, the cow is put in the middle of the kneading water, and the kneading water is put so as to cover the cow. The kneading water and the cow are put into the molding mold at a weight ratio of 1: 1, Forming and firing process for baking for ~ 50 seconds;
Wherein the sweet potato bran bread is produced by mixing the sweet potato bread with the sweet potato bread.
The method of claim 1,
An ink mixing step of mixing 10 parts by weight of the ink before completion of the dough between the dough manufacturing process and the aging step to complete the dough;
Wherein the sweet potato bread is produced by a method comprising the steps of:
The method of claim 1,
A cranberry picking process in which 60 to 65 parts by weight of cranberry mixed with sweet potato balsam in a small scale manufacturing process is mixed with 350 to 400 parts by weight of dried cranberry to 60 to 65 parts by weight of syrup followed by cooling and then cooling at room temperature for 48 hours;
Wherein the sweet potato bread is produced by a method comprising the steps of:
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