KR101744649B1 - Manufacturing method of cream with grape juice and bread - Google Patents
Manufacturing method of cream with grape juice and bread Download PDFInfo
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- KR101744649B1 KR101744649B1 KR1020150181835A KR20150181835A KR101744649B1 KR 101744649 B1 KR101744649 B1 KR 101744649B1 KR 1020150181835 A KR1020150181835 A KR 1020150181835A KR 20150181835 A KR20150181835 A KR 20150181835A KR 101744649 B1 KR101744649 B1 KR 101744649B1
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- 239000006071 cream Substances 0.000 title claims abstract description 119
- 235000008429 bread Nutrition 0.000 title claims abstract description 53
- 235000019674 grape juice Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title abstract description 30
- 241000219095 Vitis Species 0.000 claims abstract description 70
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- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 70
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 70
- 235000014121 butter Nutrition 0.000 claims abstract description 64
- 235000000346 sugar Nutrition 0.000 claims description 29
- 235000020234 walnut Nutrition 0.000 claims description 27
- 235000013601 eggs Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 24
- 235000020357 syrup Nutrition 0.000 claims description 24
- 239000006188 syrup Substances 0.000 claims description 24
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- 235000009496 Juglans regia Nutrition 0.000 claims description 21
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- 238000002156 mixing Methods 0.000 claims description 17
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- 239000000843 powder Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
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- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
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- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a method for producing grape butter cream and grape cream containing grape juice, and a method for producing bread using the same. The grape butter cream and the grape cream produced by the method for producing the cream containing the grape juice of the present invention contain the nutrients of the grape and exhibit the effect of satisfying various preferences of the modern man.
Description
The present invention relates to a process for preparing grape butter cream or grape cream containing grape juice, and a process for producing bread using the same.
Cream is a generic term for cream, including cream, and is commonly used in the bakery industry. Creams may include custard creams, butter creams, fat-free creams, and jam-shaped creams. A double custard cream or fresh cream can be applied to the surface of the bread or filled into the bread. Butter cream is also used as a cake decorating material. In addition, many kinds of creams are applied to the surfaces of breads, pies, confections and the like or filled inside to improve the texture and taste of confectionery bakery products.
In general, the main ingredients of cream are milk, cream, eggs, sugar, butter, etc. To add flavor and change the taste, alcohol, fragrance and chocolate are added. For example, butter cream is prepared by mixing sugar in water and dissolving the sugar by heating, then concentrating the mixture to about 105 ° C, cooling it to prepare sugar syrup, mixing the solid fat butter with a mixer, Thereafter, the sugar syrup, which has been cooled down, is gradually poured into the flask while stirring, and finally, spices and liquor are added. In this case, glycerin fatty acid ester or sucrose fatty acid ester may be used as an emulsifier to prevent moisture from being separated from the cream.
Custard cream for puff pastry is prepared by mixing sugar, corn starch and egg yolk, adding about 80 ° C of warming oil, mixing, heating, adding butter, cooling, vanilla flavor, and rum.
On the other hand, conventional creams comprising starch, acetic acid crosslinked starch and saccharides include emulsifiers such as margarine, butter, shortening, and whey proteins, sucrose fatty acid esters.
However, the conventional cream has a tasted taste, and researches continue to provide a different taste to modern people having various preference.
The present invention aims to provide a method for producing grape butter cream and grape cream containing nutrients of grape and increasing consumer preference, and to develop and provide bread using the same.
In order to achieve the above object, the present invention provides, as a first aspect, a method for producing a grape butter cream by mixing butter cream and grape syrup, wherein the butter cream comprises 30 to 50 parts by weight of water, 90 to 110 parts by weight of sugar, (A) preparing a syrup by heating the mixture at a temperature of 100 to 130 DEG C until the foam spreads evenly on the surface; (B) pouring the heated syrup in step (a) and cooling to 20 to 40 DEG C while shaking the egg water in which 50 to 70 parts by weight of the egg is released; And (c) adding 200 to 400 parts by weight of butter while stirring the cooled egg water after step (b); Wherein the process comprises the steps of:
Wherein the grape syrup is prepared by adding 800-1,200 parts by weight of grape juice and 100-300 parts by weight of sugar, and cooling the mixture until the volume reaches 40-60%, followed by cooling. Of the present invention.
In the method for producing grape butter cream of the present invention, the heating in step (a) is most preferably heated to a temperature of 110 to 120 ° C. If the above range is satisfied, the foam can spread evenly on the syrup surface.
In the method for producing grape butter cream of the present invention, when the syrup heated in step (a) is poured while stirring the egg water in the step (b), the microorganism or the germs contained in the egg may be sterilized.
In the method for producing a grape butter cream of the present invention, it is preferable to add the butter in small quantities in the step (c). When added in small amounts, it is easier to mix uniformly.
According to a second aspect of the present invention, there is provided a method for producing a grape cream, which comprises mixing 200-400 parts by weight of whipping cream and 50-150 parts by weight of grape syrup,
Wherein the grape syrup is prepared by adding 800-1,200 parts by weight of grape juice and 100-300 parts by weight of sugar and cooling the mixture to a volume of 40-60% And a manufacturing method thereof.
In the method of manufacturing the grape cream of the present invention, the whipping cream may be any whipping cream commonly used in the art. In the present invention, commercially available whipping cream is purchased and used.
In addition, the present invention provides, in a third aspect, a cream-filled bread produced by the method of manufacturing the grape butter cream or grape cream.
In the bread of the present invention, the cream-filled bread is preferably wrapped with walnut biscuits, followed by panning, and fermenting at room temperature for 30 to 90 minutes (a); And (b) filling the fermented dough at a temperature of 140 to 190 DEG C to prepare a bread, filling the cream prepared by the method of manufacturing grape butter cream or grape cream; ≪ / RTI >
The walnut biscuit may be prepared by mixing 150 to 200 parts by weight of butter and 10 to 30 parts by weight of peanut butter, 100 to 300 parts by weight of sugar and 1 to 3 parts by weight of salt, 100 to 150 parts by weight of egg, (A); And 500 to 600 parts by weight of the cream of the step (A), 100 to 300 parts by weight of powder, 100 to 300 parts by weight of dry rice flour, 2 to 6 parts by weight of baking powder, 1 to 4 parts by weight of baking soda, (B) mixing 100 to 140 parts by weight of the roasted walnut portion, and (B)
The bread dough is prepared by mixing 700 to 900 parts by weight of a strong rice flour, 100 to 300 parts by weight of dry rice flour, 100 to 200 parts by weight of sugar, 10 to 20 parts by weight of salt, 30 to 50 parts by weight of yeast, 10 to 30 parts by weight of an improving agent, To 500 parts by weight of milk, and 100 to 300 parts by weight of milk to prepare a mixture (A); Mixing 200-400 parts by weight of butter with the mixture and fermenting the mixture at 30-60 ° C for 30-50 minutes; (D) separating the fermented dough after the step (b) and covering the plastic at room temperature for 5 to 15 minutes; and (c)
The walnut biscuit and bread dough are preferably used in a ratio of 20 to 40 parts by weight and 40 to 60 parts by weight, respectively.
In the bread of the present invention, the cream of step (b) is preferably packed with 10 to 100 parts by weight.
In the bread of the present invention, it is preferable that 100-300 parts by weight of the sugar of the step (A) and 1 to 3 parts by weight of the salt are mixed preferably 2 to 3 times. When mixed separately, sugar and salt do not clump.
In the bread of the present invention, the butter of step (B) is preferably divided into three to four times. When mixed separately, it is easier to mix uniformly.
In the bread of the present invention, the fermented dough of step (c) is preferably divided into 10 to 100 parts by weight.
In the bread of the present invention, when the above-mentioned range is satisfied, the flavor when consumed together with the cream produced by the method of producing grape butter cream or grape cream of the present invention is maximized and favorable taste is obtained.
In the bread of the present invention, the panning means filling the dough into a bread pan or arranging it on a plate.
In the bread according to the present invention, the baked walnuts are baked after peeled walnuts are baked for about 1 to 5 minutes.
The bread filled with the cream can be produced by the following example. To prepare a walnut biscuit wrapped around the bread dough, 150 ~ 200 g of butter and 10 ~ 30 g of peanut butter were mixed at 8 stages using a kitchenide foil, and then 100 to 300 g of sugar and 1 to 3 g of salt Mixed with 100 - 150 g of egg, and creamed. Thereafter, 500 to 600 g of cream, 100 to 300 g of powder, 100 to 300 g of rice flour, 2 to 6 g of baking powder, 1 to 4 g of baking soda, 10 to 30 g of powdered milk and walnuts were baked in the oven for 3 minutes After that, 100 ~ 140 g of finely chopped 'grilled walnuts' are mixed to prepare walnut biscuits and stored in the fridge.
In order to prepare bread dough, 700 to 900 g of strong rice flour, 100 to 300 g of dry rice flour, 100 to 200 g of sugar, 10 to 20 g of salt, 30 to 50 g of yeast, 10 to 30 g of a modifier, 500 g of milk and 100 to 300 g of milk in a bowl and mix using a kneading machine until it is cleaned up in one step. Put 200 ~ 400 g of butter in the cleaned state and mix. Mix to some extent, then mix in 3 steps until cleaned up. Thereafter, the batter is immersed in a ball, followed by lapping to set the temperature of the fermenter at 30 to 60 DEG C and fermentation for 30 to 50 minutes to prepare a fermented batter. The fermented dough is divided into 10 to 100 g portions, rolled, covered with vinyl at room temperature, and kept dormant for 5 to 15 minutes.
Thereafter, the walnut biscuits stored in the refrigerator are divided into 20 to 40 g portions, wrapping the dough, and panning. It is fermented for 30 to 90 minutes in a state of being opened at room temperature in the panned state, and a hole is drilled in the bottom of the bread baked in an electric oven at 140 to 190 ° C. to fill 10 to 100 g of cream to prepare cream filled bread do.
The grape butter cream and the grape cream produced by the method for producing the cream containing the grape juice of the present invention contain the nutrients of the grape and exhibit the effect of satisfying various preferences of the modern man.
FIG. 1 is a photograph showing a manufacturing process of a grape butter cream. FIG.
2 is a photograph showing the manufacturing process of the grape cream.
FIG. 3 is a photograph showing a manufacturing process of a grape butter cream bread. FIG.
Hereinafter, the structure and function of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following examples, but includes modifications of equivalent technical ideas.
[ Example 1: Preparation of grape butter cream]
< Grape syrup Manufacturing>
1000 g of grape juice and 200 g of sugar were added to the pot, and the mixture was stirred until the volume became 1/2, and then the grape syrup was prepared by cooling.
<Grape butter cream production>
40 g of water, 100 g of sugar, and 10 g of starch syrup were placed in a pot, heated to a temperature of 114 ° C until all the sugar in the medium was dissolved and the surface was filled with bubbles.
One of the eggs (60 g) was put in a ball, and the egg was made into an egg water. The egg was sterilized by mixing the heated syrup while stirring the egg water, and then cooled to 30 캜.
Thereafter, the butter was added in small portions, and the resulting mixture was crushed by a whipper. Then, 30 g, 20 g and 20 g of the grape syrup were added in order, and 289 g of grape butter cream was prepared using 8 stages of kitchenide whip 1). FIG. 1 is a photograph showing a manufacturing process of a grape butter cream. FIG.
[ Example 2: Preparation of grape cream]
< Grape syrup Manufacturing>
1000 g of grape juice and 200 g of sugar were added to the pot, and the mixture was stirred until the volume became 1/2, and then the grape syrup was prepared by cooling.
<Grape cream production>
I bought a liquid cream, which I sold on the market, and I creamed it by whipping it for 20 seconds in the kitchen aide whip 8 stage. Thereafter, the prepared grape syrup was added, and whipped even in the second stage, and then, 384 g of grape cream was produced by whipping the cream in eight stages (see FIG. 2). 2 is a photograph showing the manufacturing process of the grape cream.
[ Comparative Example One : Butter cream Produce]
Butter cream was prepared in the same manner as in Example 1 except that grape syrup was not added.
[ Comparative Example 2 : Fresh cream Produce]
Fresh cream was prepared in the same manner as in Example 2 except that grape syrup was not added.
[ Experimental Example 1: Cream sensory evaluation]
In the present experimental example, 40 persons of adult men and women were subjected to the above-mentioned Examples 1 to 2 and Comparative Examples 1 and 2, and then subjected to sensory evaluation of taste and overall evaluation.
The results of the sensory evaluation were rated according to the taste (5-very good, 4-good, 3-normal, 2-poor, 1-very bad) .
(grape
Butter cream)
(Grape cream)
(Butter cream)
(whipping cream)
Likelihood
As a result of the evaluation, the taste and overall acceptability of Examples 1 to 2 prepared by the method of producing grape butter cream of the present invention and the method of producing grape cream were found to be better than those of Comparative Examples 1 to 2.
[ Example 3: Grapes of butter cream bread Produce]
< Of walnut biscuits Manufacturing>
In order to prepare a walnut biscuit wrapping the bread dough surface, 180 g of butter and 20 g of peanut butter were mixed at 8 stages using a kitchenide foil, 200 g of sugar and 2 g of salt were mixed and divided 2 to 3 times , And two eggs (130 g) were mixed and creamed.
After that, 532 g of cream, 200 g of powder, 200 g of rice flour, 4 g of baking powder, 2 g of baking soda, 20 g of powdered milk and walnuts were baked in the oven for 3 minutes and then 120 g of finely chopped " The walnut biscuits were mixed and stored in a refrigerated room.
< Grapes of butter cream bread Manufacturing>
Put into a bowl 800 g of strong rice flour, 200 g of dry rice flour, 150 g of sugar, 18 g of salt, 40 g of yeast, 20 g of modifier, 400 g of egg and 200 g of milk were put into a ball and cleaned Lt; / RTI >
In the cleaned state, 300 g of butter was divided into three portions and mixed. When mixed to some extent, they were mixed in three stages until they were cleaned up.
Thereafter, the batter was immersed in a ball, followed by lapping to set the temperature of the fermenter at 40 DEG C and fermentation for 40 minutes.
The fermented dough was divided into 50 g portions, rolled by a ball, covered with vinyl at room temperature, and maintained in a dormant state for 10 minutes. Thereafter, the walnut biscuits stored in the refrigerator were divided into 30 g portions, wrapped in dough, and panned.
The pans were fermented for 1 hour in an open state at room temperature in a panned state, and 50 g of grape butter cream (Example 1) was filled in the bottom of the bread baked for 15 minutes in an electric oven at 180 ° C ). FIG. 3 is a photograph showing a manufacturing process of a grape butter cream bread. FIG.
[ Example 4: Grape Cream Bread Produce]
< Of walnut biscuits Manufacturing>
In order to prepare a walnut biscuit wrapping the bread dough surface, 180 g of butter and 20 g of peanut butter were mixed at 8 stages using a kitchenide foil, 200 g of sugar and 2 g of salt were mixed and divided 2 to 3 times , And two eggs (130 g) were mixed and creamed.
After that, 532 g of cream, 200 g of powder, 200 g of rice flour, 4 g of baking powder, 2 g of baking soda, 20 g of powdered milk and walnuts were baked in the oven for 3 minutes and then 120 g of finely chopped " The walnut biscuits were mixed and stored in a refrigerated room.
<Preparation of Grape Cream Bread>
Put into a bowl 800 g of strong rice flour, 200 g of dry rice flour, 150 g of sugar, 18 g of salt, 40 g of yeast, 20 g of modifier, 400 g of egg and 200 g of milk were put into a ball and cleaned Lt; / RTI >
In the cleaned state, 300 g of butter was divided into three portions and mixed. When mixed to some extent, they were mixed in three stages until they were cleaned up.
Thereafter, the batter was immersed in a ball, followed by lapping to set the temperature of the fermenter at 40 DEG C and fermentation for 40 minutes.
The fermented dough was divided into 50 g portions, rolled by a ball, covered with vinyl at room temperature, and allowed to remain dormant for 10 minutes. Thereafter, the walnut biscuits stored in the refrigerator were divided into 30 g portions, wrapped in dough, and panned.
The pans were fermented for 1 hour in an open state at room temperature in a panned state. A hole was drilled in the bottom of the bread baked for 15 minutes in an electric oven at 180 DEG C, and 50 g of grape cream (Example 2) was filled.
[ Comparative Example 3: Of butter cream bread Produce]
Butter cream bread was prepared in the same manner as in Example 4 except that butter cream (Comparative Example 1) was filled instead of grape butter cream (Example 1).
[ Comparative Example 4 : Of creamed bread Produce]
Fresh cream bread was prepared in the same manner as in Example 4, except that fresh cream (Comparative Example 2) was filled instead of grape fresh cream (Example 2).
[ Experimental Example 2: sensory evaluation of bread]
The present experiment was conducted on 40 adult males and females, taking the above-mentioned Examples 3 to 4 and Comparative Examples 3 to 4, and then subjected to sensory evaluation of taste and overall evaluation.
The results of the sensory evaluation were rated according to the taste (5-very good, 4-good, 3-normal, 2-poor, 1-very bad) .
As a result of the evaluation, the taste and overall acceptability of the grape butter cream bread (Example 3) and the grape cream bread (Example 4), which are cream-filled breads produced by the manufacturing method of the present invention, were better than those of Comparative Examples 3 to 4 .
Claims (4)
(B) bake the fermented dough at 140-190 캜 to prepare bread, and then fill the grape butter cream; ≪ / RTI >
In the walnut biscuit,
150 to 200 parts by weight of butter and 10 to 30 parts by weight of peanut butter are mixed and then 100 to 300 parts by weight of sugar and 1 to 3 parts by weight of salt are mixed and 100 to 150 parts by weight of eggs are further mixed to prepare a cream (A); And
500 to 600 parts by weight of the cream of the step (A), 100 to 300 parts by weight of the pulverized powder, 100 to 300 parts by weight of dry rice flour, 2 to 6 parts by weight of baking powder, 1 to 4 parts by weight of baking soda, (B) mixing 100 to 140 parts by weight of baked and ground nuts,
The bread dough,
100 to 300 parts by weight of dry rice flour, 100 to 200 parts by weight of sugar, 10 to 20 parts by weight of salt, 30 to 50 parts by weight of yeast, 10 to 30 parts by weight of an improving agent, 300 to 500 parts by weight of egg, And 100 to 300 parts by weight of milk to prepare a mixture (A);
Mixing 200-400 parts by weight of butter with the mixture and fermenting the mixture at 30-60 ° C for 30-50 minutes; And
(D) separating the fermented dough after the step (b), covering the plastic at room temperature, and drowning for 5 to 15 minutes,
The walnut biscuit and bread dough are used in a ratio of 20 to 40 parts by weight and 40 to 60 parts by weight, respectively,
The grape butter cream,
It is prepared by mixing butter cream and grape syrup,
The butter cream,
(A) mixing 30 to 50 parts by weight of water, 90 to 110 parts by weight of sugar, and 5 to 15 parts by weight of starch syrup and heating to a temperature of 100 to 130 ° C until the foam is uniformly spread on the surface;
(B) pouring the heated syrup in step (a) and cooling to 20 to 40 DEG C while shaking the egg water in which 50 to 70 parts by weight of the egg is released; And
(C) adding 200 to 400 parts by weight of butter while stirring the cooled egg water after step (b); ≪ / RTI >
The grape syrup may contain,
800 to 1200 parts by weight of grape juice and 100 to 300 parts by weight of sugar are added and the mixture is stirred in a fire until the volume is reduced to 40 to 60% and then cooled. .
(B) bake the fermented dough at 140-190 ° C to prepare bread, and then fill the grape cream; ≪ / RTI >
In the walnut biscuit,
150 to 200 parts by weight of butter and 10 to 30 parts by weight of peanut butter are mixed and 100 to 300 parts by weight of sugar and 1 to 3 parts by weight of salt are mixed and 100 to 150 parts by weight of eggs are further mixed to prepare a cream (A); And
500 to 600 parts by weight of the cream of the step (A), 100 to 300 parts by weight of the pulverized powder, 100 to 300 parts by weight of dry rice flour, 2 to 6 parts by weight of baking powder, 1 to 4 parts by weight of baking soda, (B) mixing 100 to 140 parts by weight of baked and ground nuts,
The bread dough,
100 to 300 parts by weight of dry rice flour, 100 to 200 parts by weight of sugar, 10 to 20 parts by weight of salt, 30 to 50 parts by weight of yeast, 10 to 30 parts by weight of an improving agent, 300 to 500 parts by weight of egg, And 100 to 300 parts by weight of milk to prepare a mixture (A);
Mixing 200-400 parts by weight of butter with the mixture and fermenting the mixture at 30-60 ° C for 30-50 minutes; And
(D) separating the fermented dough after the step (b), covering the plastic at room temperature, and drowning for 5 to 15 minutes,
The walnut biscuit and bread dough are used in a ratio of 20 to 40 parts by weight and 40 to 60 parts by weight, respectively,
The grape cream,
200 to 400 parts by weight of whipping cream, and 50 to 150 parts by weight of grape syrup,
The grape syrup may contain,
800 to 1200 parts by weight of grape juice, 100 to 300 parts by weight of sugar, and cooling the mixture to a volume of 40 to 60%, followed by cooling and cooling.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115119864A (en) * | 2022-06-30 | 2022-09-30 | 青岛丹香投资管理有限公司 | Rice-stuffed bread formula and processing technology thereof |
| KR20230078852A (en) | 2021-11-26 | 2023-06-05 | 박문수 | Shine muscat powder, Shine muscat filling, Shine muscat bread and Method for manufacturing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009201423A (en) | 2008-02-28 | 2009-09-10 | Shinichi Saito | Material for confectionery production or breadmaking and heat-processed food product of grain flour using the same |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009201423A (en) | 2008-02-28 | 2009-09-10 | Shinichi Saito | Material for confectionery production or breadmaking and heat-processed food product of grain flour using the same |
Non-Patent Citations (2)
| Title |
|---|
| 네이버 블로그(‘달걀 노른자가 들어간 버터크림 만들기’, http://blog.naver.com/jincjinc/100019713063, 2005.11.21.)* |
| 네이버 블로그(‘탱글탱글 포도마카롱 만들기’, http://blog.naver.com/skypastel1/90180390827, 2013.09.03.)* |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230078852A (en) | 2021-11-26 | 2023-06-05 | 박문수 | Shine muscat powder, Shine muscat filling, Shine muscat bread and Method for manufacturing the same |
| CN115119864A (en) * | 2022-06-30 | 2022-09-30 | 青岛丹香投资管理有限公司 | Rice-stuffed bread formula and processing technology thereof |
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