KR101826530B1

KR101826530B1 - Lotus goblins bread and its manufacturing method.

Info

Publication number: KR101826530B1
Application number: KR1020160017103A
Authority: KR
Inventors: 강필현
Original assignee: 한국디자인진흥원
Priority date: 2016-02-15
Filing date: 2016-02-15
Publication date: 2018-03-22
Also published as: KR20170095559A

Abstract

The present invention relates to a method for preparing dough, a sediment, A loading step of putting the dough, sediment, and chestnut prepared in the frame of lotus flower goby; A heating step of heating the mold; In this case,
The present lotus bloom bread and its manufacturing method are made of wheat flour, sediment, and chestnut, and have a good flavor and a remarkable effect on the body.

Description

{Lotus goblins bread and its manufacturing method. }

More particularly, the present invention relates to a lotus bug and a method for producing the same, and more particularly, to a lotus bug with good flavor and good health by making wheat flour, sediment, and chestnut.

It is one of the representative eight brick patterns found in Baosan Mountain in Gyeonggi Province.

According to a conventional method for manufacturing a night sweets of Patent Registration No. 10-0479210 and its apparatus, 1.5 to 2.5 kg of water, 3 to 5 kg of eggs, 0.4 to 0.6 kg of margarine, 1 to 2 of sugar Kg and 100 to 200 g of baking powder are mixed and stirred; A sediment preparation step of washing and drying the peeled night; After the dough formed by the dough mixing step is injected into a plate with a night-shaped groove, the night dough formed by the dough preparation step is injected into the plate, and a dough for covering the night dough is prepared A baking step of heating the production plate for 1 to 5 minutes at a temperature of 100 to 150 DEG C after the application to the plate; And a chocolate outer film forming step of putting the night candy produced through the baking step into liquid chocolate and covering the outer skin with chocolate.

According to another embodiment of the present invention, there is provided a pound cake sandwich according to Patent Registration No. 10-0497679 and a method for producing the same, wherein the pound cake comprises 25 to 30% by weight of chrysanthemum, 13 to 18% by weight of milk, 20 to 25% A diameter of 13 to 18% by weight of water, 0.3 to 0.6% by weight of sweet potato starch, 0.1 to 0.5% by weight of baking powder, 0.1 to 0.5% by weight of soda, 1 to 3% It is said that the sandwich is a charcoal bread sandwiched between 3 ~ 5g of beansteak between the uncooled sides of two non-baked breads with a baked surface of 6.5 to 7.5cm in size.

However, the conventional method as described above has disadvantages in that the flavor and the sediment are not introduced at the same time and are not made into bread.

Accordingly, it is intended to provide a lotus bug with good flavor and good health by making wheat flour, sediment, and chestnut as materials of the present invention.

The present invention relates to a method for preparing dough, a sediment, A loading step of putting the dough, sediment, and chestnut prepared in the frame of lotus flower goby; A heating step of heating the mold; .

The present lotus bloom bread and its manufacturing method are made of wheat flour, sediment, and chestnut, and have a good flavor and a remarkable effect on the body.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
Figs. 2 and 3 are flowcharts showing the operation of sales of lotus root biscuits manufactured according to the present invention,

The flour dough is characterized by being composed of 18 to 22 parts by weight of sediment and 10 to 30 parts by weight of a flavor blend relative to 90 to 110 parts by weight of the dough.

The heating step may be performed at a temperature of 150 to 190 DEG C for 4 to 7 minutes.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

FIG. 1 is a flow chart of the present invention liquorice ginkgo bread and a manufacturing method thereof, and FIGS. 2 and 3 are flowcharts of sales of lotus root ginkgo bread manufactured according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which exemplary embodiments of the invention are shown. Loading step of putting flour, sediment, and chestnut in a lotus-shaped goblet-shaped frame; A heating step of heating the mold; .

In addition, the preparation step is to prepare the defrosted wheat flour and sediment, and prepare the tastebud not to be torn.

The wheat flour is used in the form of dough by controlling the water, wherein the flour is composed of 40 to 60% by weight of flour and 40 to 60% by weight of water.

The bread dough is added in an amount of 90 to 110 parts by weight, and if it is less than 90 parts by weight, the bread is retracted.

The above-mentioned sediment can be used as a powder of beads or a precipitate.

18 to 22 parts by weight of the sediment is added. If it is less than 18 parts by weight, it is difficult to feel the sweetness. If it exceeds 22 parts by weight, the texture of the sediment is strong and the sweet taste is increased.

The chestnut is generally prepared by processing the chestnuts at night.

If the amount is less than 10 parts by weight, there is almost no feeling of chewing, and if it exceeds 30 parts by weight, hardness is felt.

The charging step is to put dough, sediment, and chestnut prepared in a lotus-like goblet-shaped frame. 18 to 22 parts by weight of sediment and 10 to 30 parts by weight of flavor are added to 90 to 110 parts by weight of the dough.

Then, the dough is put in half before putting the dough into the dough, and then putting the dough into the dough, and putting the remaining half of the dough into the dough.

In addition, the heating step is to heat the mold of a lotus flower shape to 150 to 190 ° C for 4 to 7 minutes.

The heating temperature is 150-190 ° C. If the temperature is lower than 150 ° C., the inside of the bread becomes soft and unripe. When the temperature exceeds 190 ° C., the bread is burned.

The heating time is 4 to 7 minutes. When the cooking time is less than 4 minutes, the wheat is not cooked. When the cooking time exceeds 7 minutes, the bread is burned.

Further, after the heating step, a source or a topping may be further added.

The sauce uses chocolate, white chocolate, or caramel, and the topping uses rainbow sprinkles, almonds, or cookies.

Therefore, the present lotus berry bread and its manufacturing method are made of wheat flour, sediment, and chestnut, and have a good flavor and a remarkable effect on the body.

Claims

Preparatory stage to prepare flour paste, sediment and flavor; A loading step of putting the dough, sediment, and chestnut prepared in the frame of lotus flower goby; A heating step of heating the mold; The method of manufacturing the lotus root gummy bread according to claim 1,
In the preparation step, wheat flour and dehydrated flour in a defrosted state are prepared by mixing 18 to 22 parts by weight of sediment and 10 to 30 parts by weight of flavor night with respect to 90 to 110 parts by weight of dough, , The flour is used in the form of dough by controlling water, and is composed of 40 to 60% by weight of flour and 40 to 60% by weight of water,
The flour dough is put in half before the dough is put in order to wrap the dough and the chestnut. Then, the dough is put into the dough, and the remaining half of the flour dough is put in.
The heating step is to heat the mold of the lotus flower shape to 150 to 190 DEG C for 4 to 7 minutes,
Characterized in that a sauce or topping may be further added after the heating step, wherein the sauce uses chocolate, white chocolate, or caramel, and the topping uses rainbow sprinkle, almond or cookie. Manufacturing method

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A lotus bran bread produced by the method of claim 1