KR101859394B1 - Manufacture method for bread of sticky rice contained a pea and a red bean - Google Patents

Abstract

The present invention relates to a method for producing a glutinous rice bread containing pea and bean paste, wherein the milk, the egg, the rubun liquid, the unsalted butter and the semi-dry yeast are mixed in a kneader and then mixed with a high-strength powder, a white sugar, And glutinous rice salt to prepare a kneaded product, mixing aged kraft cone, quenching, dividing and fermenting glutinous rice bread jam; Mixing balls with glutinous rice and white sugar, adding whipped milk, adding peanut and bean paste, mixing and submerging, filling process in glutinous rice bread; Processed butter and brown sugar are mixed and heated so that when butter and brown sugar become liquid, chocolate crumb, flour and cinnamon are mixed to form a batter; glutinous bread topping sauce manufacturing process; And glutinous rice bread after quick freezing in slicing process, push fermented dough into dough shape, put packing in glutinous rice bread, and push it to the top to push it up to about 10cm, push it again and spread glutinous rice bread topping sauce Then, the walnut and sliced almonds were buried in the deck oven. The top of the top of the walnut was sliced and topped on the iron plate.

Description

[0001] The present invention relates to a method for producing a sticky rice bread comprising pea and bean paste,

The present invention relates to a method for producing glutinous rice bread containing pea and bean, and more particularly, to a method for producing glutinous rice bread comprising glutinous rice bread, glutinous rice bread, glutinous rice bread topping sauce, To a method for producing glutinous rice bread.

In addition, the present invention can quantitatively calculate and divide the kneaded product, and use the remaining kneaded dough as an old dough of a new composition dough composition to provide a uniform quality and a uniform taste through utilization of resources and kneading of a quantity, The present invention relates to a method for manufacturing a glutinous rice bread containing pea and bean paste, which can save resources by using chocolate crumb which is used for baking a cake or making a castella bread at the time of making a sauce.

In modern times, many people are hurting their health because they are busy with their busy social life, or when they are not able to eat at the right time. In order to solve the problem of eating, there is an instant instant breakfast such as hamburger, sandwich, bread or confrust. Food is increasing.

Breads means breads, cakes, breads, donuts, etc., made by adding other food or food additives to the main ingredients of the flour.

As the level of living has improved recently, consumers' preferences for foods have become more diverse and advanced, and they tend to prefer processed foods that are easy to cook and have a high preference for taste.

On the other hand, hamburgers and sandwiches have advantages such that they do not limit time and space, but such fast food is not suitable for children who grow up due to high calorie, high trans localization, or modern people who are overweight. have. In addition, recently, due to various diseases such as atopic diseases and various diseases caused by environmental factors, the need for well-being gradually increases, and consumption of well-being food is gradually higher than consumption of instant food.

On the other hand, bread usually refers to food that is made by adding flour, other ingredients such as yeast, salt, water, etc. to dough and then fermenting the dough. The bread may be classified into various types according to the properties of the dough, the preparation method, and the form. For example, the bread may be classified into various types such as bread, baguette, etc. which are stocks and stock substitutes and confectionery bread, Croissants, bagels, croquettes, sandwiches, pizza, and hamburgers mixed with various ingredients, which are characteristic of how to steam and fry steam.

The process of making bread is generally baked or steamed in an oven after aging for a certain period of time after milking, in which the texture of the bread is much more swollen than the original dough. The swelling of the bread tissue is known to occur because the wheat protein called gluten has the property of retaining the air in the kneaded tissue. Due to the nature of the bread, the bread has a soft and unique aesthetic feeling.

Therefore, the present inventors have completed the present invention by studying to develop a snack food which can be easily ingested by both men and women, by providing glutinous rice, pea and red bean familiar to Koreans and providing new new products.

[Related Technical Literature]

1. Manufacturing method of rice flour mix and rice cake (Patent Application No. 10-2005-0031448)

2. A fine wet-type rice flour composition, a method for producing the same, a rice bran using the fine wet-type rice flour composition, and a method for producing the rice bran and a method for manufacturing the same. (A RICE FLOUR COMPOSITION FOR BREAD OR CONFECTIONERY, AND METHOD FOR PRODUCING RICE FLOUR COMPOSITION, BREAD OR CONFECTIONERY MADE FROM RICE FLOUR, AND METHOD FOR PRODUCING BREAD OR CONFECTIONERY) (Patent Application No. 10-2006-0097029)

Disclosure of the Invention The present invention has been made in order to solve the above-mentioned problems, and its object is to provide a glutinous rice bread preparation comprising glutinous rice bread preparation, glutinous bread filling preparation, glutinous rice bread topping sauce, Method.

In addition, the present invention can quantitatively calculate and divide the kneaded product, and use the remaining kneaded dough as an old dough of a new composition dough composition to provide a uniform quality and a uniform taste through utilization of resources and kneading of a quantity, The present invention also provides a method for manufacturing a glutinous rice bread containing pea and bean paste which can save resources by using a crunchy crunch which is used when baking a cake or making a castella bread.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

In order to accomplish the above object, the present invention provides a method for manufacturing a glutinous rice bread comprising pea and bean paste, which comprises mixing milk, egg, rubar liquid, unsalted butter and semi-dry yeast in a kneader, , Dough, malt powder, and sun salt to prepare a batter and mixing the aged kraft cone to quench and divide and ferment; Mixing balls with glutinous rice and white sugar, adding whipped milk, adding peanut and bean paste, mixing and submerging, filling process in glutinous rice bread; Processed butter and brown sugar are mixed and heated so that when butter and brown sugar become liquid, chocolate crumb, flour and cinnamon are mixed to form a batter; glutinous bread topping sauce manufacturing process; And glutinous rice bread after quick freezing in slicing process, push fermented dough into dough shape, put packing in glutinous rice bread, and push it to the top to push it up to about 10cm, push it again and spread glutinous rice bread topping sauce After that, a walnut slice and sliced almonds are buried in a shaping process in which the topping is topped on a steel plate so as to be faced to the bottom, followed by panning, followed by baking in a deck oven at 200 ° C for one minute and 210 ° C for another 11 minutes .

In the method for manufacturing the glutinous rice bread according to the embodiment of the present invention, the glutinous rice bran jam production process comprises 38.6% by weight of strong, 27.17% by weight of milk, 10.56% by weight of kraft cone, 5.88% by weight of white sugar, A preparation step of preparing 5.03% by weight of egg, 4.61% by weight of egg, 3.32% by weight of dough, 2.75% by weight of liquid crystal, 1.32% by weight of semi-dry yeast, 0.67% by weight of malt powder and 0.09% , 4.61% by weight of eggs, 2.75% by weight of unrefined liquid, 5.03% by weight of unsalted butter, and 1.32% by weight of semi-dry yeast were mixed in a kneader and mixed with 38.6% by weight of high strength, 5.88% by weight of white sugar, 3.32% 0.67% by weight and 0.09% by weight of the sunflower salt were further mixed and mixed at a low speed of 3 minutes and at a high speed of 15 minutes to prepare a kneaded product. 10.56% by weight of a kraft kon , Followed by quenching for 5 minutes in a rapid freezer and further dividing and rapidly fermenting the rapidly frozen dough by means of an automatic dividing device and fermenting the dough in a lozenge-shaped mold .

Also, in the method for manufacturing a glutinous rice bread containing pea and bean paste according to an embodiment of the present invention, the filling process of the glutinous rice bread comprises 39.21% by weight of pea exhaust, 33.86% by weight of glutinous rice, 10.67% by weight of milk, 8.13% by weight of white sugar, And 8.13% by weight of the glutinous rice and 8.13% by weight of the white sugar were added to a mixing ball and mixed slowly. Then, 10.67% by weight of milk was added little by little to prepare a first mixture, and Further comprising the step of mixing 39.21% by weight of the soybean paste and 8.13% by weight of the soybean paste into the primary mixture, and submerging the soybean paste into a predetermined amount when mixing and mixing. The process for producing the glutinous rice bread topping sauce comprises 43.15% by weight of processed butter, 41.14% , 8.21% by weight of chocolate crumb, 7.27% by weight of pulverulent material and 0.23% by weight of cinnamon, and mixing and heating 43.15% by weight of the processed butter and 41.14% by weight of brown sugar, And the sugar and when being configured by further comprising a mixture of chocolate crumb 8.21% by weight, 7.27% by weight of soft flour and cinnamon 0.23% by weight of preparing dough with water for topping dissolved.

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The method of manufacturing a glutinous rice bread containing pea and bean according to the present invention is a method of quantitatively calculating and dividing a kneaded product and using the remaining kneaded product as an old dough of a new compounded dough composition, And a uniform taste can be provided.

In addition, the method for preparing glutinous rice bread containing pea and bean according to the present invention is characterized in that wheat, rye, oats, and soybean grains, and kraft cones containing rape seeds and sunflower seeds are pre- It is possible to improve the working time and the baking work.

In addition, the method of manufacturing the glutinous rice bread containing the pea and bean paste according to the present invention can save resources by using the crunchy crunch which is used when baking a cake or baking a cake when making sauces, Time can be shortened.

In addition, the method for manufacturing the glutinous rice bread containing the pea and bean paste according to the present invention is characterized in that the semi-dry yeast, the ruby liquid and the old dough are added to the wheat flour, To delay the aging of the bread, and through the fermentation of the old dough, it can affect the fat metabolism in the living body to produce a bread which helps digestion.

1 is a flow chart showing a method for manufacturing a glutinous rice bread containing pea and bean paste according to the present invention.
FIG. 2 is a flow chart showing a process for producing a raw paper for making glutinous rice bread containing pea and bean paste according to FIG. 1; FIG.
FIG. 3 is a flow chart showing a process for manufacturing a filling material for making a glutinous rice bread containing pea and bean according to FIG. 1; FIG.
FIG. 4 is a flow chart showing a process of manufacturing a topping sauce for making glutinous rice bread containing pea and bean paste according to FIG. 1; FIG.
FIG. 5 is a flow chart showing a forming process for producing a glutinous rice bread containing pea and red bean according to FIG. 1; FIG.
6 is a photograph showing the state of the glutinous rice bread containing pea and bean paste according to the present invention.

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

First of all, peas and beans in the production of rice bran according to the present invention are as follows: pea is a plant belonging to bean family, white or purple butterfly-shaped flower blooms in spring and seeds are produced in pods. Dried peas contain 21% of protein and 60% of starch, so they have a lot of proteins next to soybeans. It is a taste source of good quality protein than soybeans and is widely used as a feed for fish.

Pork loin, which is eaten as a pod, is an excellent nutritional food. The protein contains 6.7% of amino acids and the amino acids that make up the growth and sperm are involved in making a lot of lysine and arginine. Vitamin B1, B6, biotin, choline, and chlorophyll are abundant.

In one room, peas are said to be effective in the treatment. Severe diarrhea caused by bowel disease, red stool due to malabsorption, and so on. It is known that it helps the digestive induction of enteric diarrhea of the child and the diarrhea of the elder of children and strengthens the stomach. Pea has the flavonoid ingredient and antioxidant effect and helps to prevent arteriosclerosis hypertension. Also, the ingredient called alpha-linolenic acid It is a kind of unsaturated fatty acid. It reduces harmful cholesterol level, prevents arteriosclerosis and diabetes, and the main component of pea is protein, carbohydrate, vitamin B group and dietary fiber. have.

And red beans contain about 68% of carbohydrates and about 20% of proteins. It has antidiabetic and antioxidant activity and is effective for preventing adult diseases. Starch, which accounts for 34% of carbohydrates, is not too sticky to boil and is good for processing.

Beans are most beneficial for supplementing vitamin B1 for people who eat mainly white rice, with the highest content of vitamin B1 (0.54mg / 100g) in cereals. Beans are 6 times more protein than milk, 117 times more iron, and 23 times more niacin (vitamin B3), which also helps prevent fat accumulation in the heart, liver, and blood vessels.

In addition, red bean contains antioxidant activity of 2.5 mg / g of proanthocyanin, which is about 50 times as high as vitamin C and 20 times as high as vitamin E, and the rich saponin of red bean gives rise to fine bubbles, Has been a favorite for growing. In the Joseon Dynasty, women used to mix red beans, mung bean, etc. with water, or as a natural soap and scrub agent used to rub on the face with water.

In addition, the potassium contained in red bean promotes the release of sodium, which causes edema, thereby improving edema and lowering blood pressure. Red bean contains a lot of saponins. In addition to saponin, it contains a lot of polyphenols, which makes it possible to prevent the accumulation of fat in the body by gently absorbing sugar.

The red bean contains a rich amount of vitamin B, and the vitamin B group effectively converts the nutrients into energy, effectively restoring fatigue, and the potassium diuretic action in the red bean makes it possible to urinate unnecessary sodium in the body.

In addition, red bean contains cholesterol and prevents accumulation of triglycerides, so it can prevent arterial sclerosis by strengthening blood vessels. It also contains anthocyanins that make blood circulation easier, which promotes the re-synthesis of rhodopsin in the retina It helps prevent vision loss and helps prevent vision loss. When a large amount of active oxygen in the body accumulates, the cells become aging. The red bean contains a large amount of polyphenols, which can remove active oxygen, thus having anti-aging anti-aging effect.

As shown in FIG. 1, the method of manufacturing a glutinous rice bread containing pea and bean paste according to the present invention comprises largely rice glutinous rice gruel production process, filling process of glutinous rice bread, glutinous rice bread topping sauce production process, and molding process .

1. Manufacturing process of glutinous rice bread

First, a glutinous rice bread dough producing process is a step of preparing a base composition for making a glutinous rice bread containing pea and bean according to the present invention. As shown in the attached FIG. 2, the preparation step of the material, , A rapid freezing step, and a dividing and fermenting step.

(1) Material preparation step

A mixture of 38.6% by weight of high strength, 27.17% by weight of milk, 10.56% by weight of kraft cone, 5.88% by weight of white sugar, 5.03% by weight of unsalted butter, 4.61% by weight of eggs, 3.32% by weight of dough, 2.75% by weight of lebanese liquid, 0.67% by weight of malt powder, and 0.09% by weight of salty salt.

The RB liquid is a lactic acid bacterium belonging to lactic acid bacteria fermentation. It contains 100% moisture and is present in a diluted state. It can maintain the shape of puddled batter and can stably store bread when fermented. It contains 2.75% by weight .

In addition, the semi-dry yeast has a far superior effect to that of the raw yeast in the form of a frozen-stored powder. The semi-dry yeast has a dough amount of less than 5% based on 400 g of yeast It is divided into mortgage (red) containing sugar and 5% or more sugar (gold). It compensates for the disadvantage that the shelf life is short (about 10 days) Yeast products use some of the bread to make small quantities, can be re-frozen, and retain excellent titer.

Malt is dried with barley sprouts and is called malt and malt. It is used as starch raw material and is useful for beer fermentation. If you add it to baguette, bagel bread, etc., you will have more flavor of bread and better volume. If you put malt, which is a good taste flavor, in baking, it has the effect of catching smell of flour as well as taste.

Malt powder is made by powdering malt (malt) which is germinated by moisture, temperature and oxygen on barnacles and germinating barley grain, and then it is powdered. When it is immersed in salt water, it contains sugars and vitamins such as starch and amylase is strong Nutrients, and digestive agents (diastase, etc.) are extracted. Amylase breaks down starch into dextrin and glucose.

The malt contains maltose and various enzymes, which helps the yeast to ferment and help the fermentation of the yeast and improve the flavor and color of the bread.

Kraft korn means grains, and contains wheat, rye, oats, and grains of soybeans, and mayonnaise and sunflower seeds. In general, kraft cone is not absorbed by water during the dough and does not need pretreatment. It provides soft bread taste. It contains natural fermented shower seed powder and is rich in fiber minerals and is used for health bread and diet bread .

Meanwhile, the aging step of the kraft cone improves the flavor by aging the wheat, rye, oats, soybean grains, and the kraft cones containing the rape seeds and the sunflower seeds. To prepare the kraft cones in advance, And the time and the operation of baking can be improved.

That is, the kraft cones prepared through the aging of the kraft cone are prepared and aged before the preparation of the glutinous rice bread.

(2) Material mixing step

The mixture was prepared by mixing 27.17% by weight of milk, 4.61% by weight of eggs, 2.75% by weight of Rare Liquid, 5.03% by weight of unsalted butter and 1.32% by weight of semi-dry butter in a kneader and mixing the mixture with 38.6% by weight of high-strength, 5.88% by weight of white sugar, 3.32% by weight of malt powder, 0.67% by weight of malt powder and 0.09% by weight of sodium chloride are further mixed and mixed at low speed for 3 minutes and high speed for 15 minutes to prepare a batter.

(3) rapid freezing step,

 The kneaded mixture was mixed with 10.56% by weight of kraft cone and mixed at low speed for 2 minutes, followed by quenching for 5 minutes in a rapid freezing machine.

(4) Partitioning and fermentation step

  The rapidly frozen dough is divided by automatic dividers and fermented in a lozenge-shaped mold.

At this time, the automatic dividers automatically divide the kneaded product so that the kneaded product has a weight of 60 g, and the kneaded product is put into a mold to be fermented.

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2. Preparation process of glutinous rice bread filling

 The filling process of glutinous rice bread is composed of a material preparing step and a material mixing step as shown in FIG. 3 attached to the inside of the base composition for preparing bread containing pea and bean according to the present invention.

(1) Material preparation step

The material is prepared by weighing 39.21% by weight of pea exhaust, 33.86% by weight of glutinous rice, 10.67% by weight of milk, 8.13% by weight of white sugar, and 8.13% by weight of soybean paste.

Put the pea or bean paste into the cold bean paste and the red bean paste in cold water for 5 ~ 7 minutes. Remove the water, add water and sugar 1: 1, put on medium heat and wait until it melts without getting wet. Stir and pee. .

That is, it refers to pea or bean paste which is pickled with sugar.

(2) Mixing step

  ① Mix 33.86% by weight of glutinous rice and 8.13% by weight of white sugar with a mixing ball, mix slowly, and add 10.67% by weight of milk little by little.

 At this time, if you are a little stiff when touched, turn it upside down to make a first mixture even if you mix it by hand.

  ② Add 39.21% by weight of pea seeds and 8.13% by weight of Sorbitol to the above primary mixture, and mix them.

   On the other hand, when the primary mixture reaches a degree of spreading within 3 seconds, 39.21% by weight of the pea exhaust and 8.13% by weight of the bean paste are mixed and mixed.

3. Glutinous rice bread topping sauce manufacturing process

  The glutinous rice bread topping sauce manufacturing process includes preparing a topping sauce of glutinous rice bread for making glutinous rice bread containing pea and bean paste according to the present invention, .

(1) Material preparation step

The material is prepared by weighing 43.15 wt% of processed butter, 41.14 wt% of brown sugar, 8.21 wt% of chocolate crumb, 7.27 wt% of pulverized powder, and 0.23 wt% of cinnamon.

The chocolate crumb refers to a crumb that remains when baking a cake or making a castella bread. The remaining crumbs are used to make a glutinous rice bread topping sauce.

(2) Material mixing step

   43.15% by weight of the processed butter and 41.14% by weight of brown sugar were mixed and heated to a predetermined temperature. When the butter and the brown sugar became liquid, 8.21% by weight of chocolate crumb, 7.27% by weight of pulverization power and 0.23% by weight of cinnamon were mixed to become a batter for topping do.

4. Molding process

 The present molding process is performed to produce glutinous rice bread containing pea and bean paste according to the present invention, and comprises a material preparation step, a molding step, and a baking step as shown in FIG.

(1) Material preparation step

  43.05% by weight of glutinous rice bread, 36.25% by weight of glutinous rice bread, 4.35% by weight of topping sauce, 9.12% by weight of walnuts and 7.23% by weight of sliced almonds are prepared.

Generally, when the walnut is cut by putting water in a pot, a few drops of vinegar and a walnut are added, and then the impurities contained in the walnut are heated and rinsed in lukewarm water to remove impurities. After removing the walnut water, dry it in an oven or dryer, and then bake at 100 ° C for 20 minutes. The walnut is dried and becomes walnut.

(2) Forming step

   The frozen dough (60g) was poured into a dough shape and then put in a glutinous bread filling (50g). After stacking, it was pushed to the top of the dough to be about 10cm. do.

Then, after pushing it again, spread the topping sauce 50g evenly, apply walnut crumbs and sliced almonds, and pan on top of the iron plate with the topping facing the floor.

(3) Sintering step

  The molded product prepared in the above procedure is fired in a deck oven at 200 ° C for a period of 11 minutes at a low temperature of 210 ° C, turned over and placed on a cold plate and discharged, thereby producing a glutinous rice bread containing pea and red beans as shown in FIG.

Example

Based on the blending ratio of glutinous rice bread preparation, glutinous rice bread filling, and glutinous rice bread topping sauce, the blending ratio of the molding process was as shown in Table 1, and glutinous rice bread containing pea and red bean was prepared under the same conditions. Unit weight%)

division Example 1 Example 2 Example 3 Example 4 Example 5 Glutinous rice bread 38.94 41.05 43.05 46.22 47.18 Packing in glutinous bread 40.79 38.39 36.25 32.91 31.76 Topping sauce 3.92 4.21 4.35 4.52 4.71 Walnut crumb 9.12 9.12 9.12 9.12 9.12 Sliced almond 7.23 7.23 7.23 7.23 7.23

The glutinous bread jam, the glutinous rice bread topping sauce, the walnut bread topping sauce, the walnut crumb, and the sliced almond were weighed out in the glutinous bread jam production process described in the above examples, thawed after quick freezing, 60g) in the shape of a dumpling, put the filling in the glutinous rice bread, and push it to the top to push it up to about 10cm. After pushing it again, apply the topping sauce evenly, cover the walnut slices and slice almonds, It is panned so that it is directed toward the floor.

Thereafter, the panned molding was fired in a deck oven at 200 ° C and 210 ° C for 11 minutes, and then placed on a cold plate and discharged to complete a glutinous rice bread containing pea and red beans.

The outer surface and cross section of the pea and bean paste-containing glutinous rice bread prepared at the compounding ratio shown in Table 1 were compared and evaluated.

  Organization comparison chart division Example 1 Example 2 Example 3 Example 4 Example 5 Fermentation state ++++ ++++ +++++ * +++++ ++++ Shell surface +++ ++++ +++++ +++++  +++ color ++ +++ ++++ +++  +++

Code: +++++ Very good ++++ Good +++ Moderate ++ Poor + Very bad

Table 2 is a comparison and evaluation of the appearance of each glutinous rice bread prepared according to the formulation ratio shown in Table 1. The 'fermented state' of the column shows the degree of bread being evenly swollen, and the 'shell surface' And 'color' indicates the degree of progress of the caramelization as the color of the outer surface of the bread.

According to the above examples, the composition of the dough of Example 3 shown in Table 1 was 43.05% by weight of glutinous rice bread, the packing material of glutinous rice bread 36.25% by weight, 4.35% by weight of topping sauce, 9.12% by weight of walnuts, and 7.23% by weight of sliced almonds.

Sensory test

In order to compare the quality of each of the glutinous rice breads prepared in Examples 1 to 5, 20 sensory test agents having more than three years of sensory experience in the food-related field (20 persons in their 30s and 10 persons in their 30s) The appearance, taste, texture and general taste of the bread were measured and measured by the scale method, and the results are shown in Table 3 below.

 A sensory comparison chart Item Example 1 Example 2 Example 3 Example 4 Example 5 Exterior 4.3 4.3 4.7 4.5 4.3 flavor 4.1 4.4 4.6 4.5 4.2 Texture 3.9 4.6 4.7 4.6 4.4 Likelihood 4.1 4.4 4.9 4.4 4.2

The results of the sensory test for each item in Table 3 above are obtained by adding all the scores of the sensory test agents and then rounded off to the second decimal place after dividing by the number of the sensory test agents, and the higher the value, the better the sensuality.

As shown in the results of Table 3 above, the preparation was carried out through the composition of 43.05% by weight of glutinous rice bread of the present invention, 36.25% by weight of glutinous rice bread filling, 4.35% by weight of topping sauce, 9.12% by weight of walnuts and 7.23% by weight of sliced almond The glutinous rice bread of Example 3 was evaluated as superior in sensory properties.

The invention being thus described, it will be obvious that the same way may be varied in many ways. Such modifications are intended to be within the spirit and scope of the invention as defined by the appended claims.

Claims (4)

Mix the milk, egg, ruby liquid, unsalted butter and semi-dry yeast in a kneader and then mix the high-strength powder, white sugar, old dough, malt powder and sun salt to make a kneaded product, mix the aged kraft cone, And fermented glutinous rice bread jam making process;
Mixing balls with glutinous rice and white sugar, adding whipped milk, adding peanut and bean paste, mixing and submerging, filling process in glutinous rice bread;
Processed butter and brown sugar are mixed and heated so that when butter and brown sugar become liquid, chocolate crumb, flour and cinnamon are mixed to form a batter; glutinous bread topping sauce manufacturing process; And
Glutinous rice bread After quick freezing in slicing process, push fermented dough into dough shape, put packing in glutinous rice bread, and push it to the top to make it about 10cm. After pushing it again, spread glutinous rice bread topping sauce And a shaping step in which the walnut and sliced almonds are buried in the decking oven and the topping is performed so that the topped portion of the topping is directed to the bottom and baking is carried out in a deck oven at 200 ° C for about 11 minutes at a low temperature of 210 ° C A method for producing glutinous rice bread containing pea and bean paste.
The method according to claim 1,
The glutinous rice bread raw material producing process comprises
A mixture of 38.6% by weight of high strength, 27.17% by weight of milk, 10.56% by weight of kraft cone, 5.88% by weight of white sugar, 5.03% by weight of unsalted butter, 4.61% by weight of eggs, 3.32% by weight of dough, 2.75% by weight of lebanese liquid, 0.67% by weight of malt powder, 0.09% by weight of salt of sunflower;
The mixture was mixed with 27.17% by weight of milk, 4.61% by weight of eggs, 2.75% by weight of unrefined liquid, 5.03% by weight of unsalted butter, and 1.32% by weight of semi-dry butter by a kneader and then mixed with 38.6% by weight of high strength, 5.88% by weight of white sugar, Adding 0.67 wt.% Of malt powder, 0.09 wt.% Of malt powder, and 0.09 wt.% Of sodium chloride to mix at low speed for 3 minutes and high speed for 15 minutes to form a batter;
Mixing 10.56% by weight of the prepared kraft cone with the premixed dough, mixing the mixture at low speed for 2 minutes, quenching the mixture for 5 minutes in a rapid freezer,
A method for manufacturing a glutinous rice bread comprising pea and bean paste, characterized by further comprising the step of dividing rapidly frozen dough by automatic dividers and fermenting the dough in a form of bread.
The method according to claim 1,
The process for preparing the filler in the glutinous rice bread
A material preparing step of preparing a material by weighing 39.21% by weight of pea exhaust, 33.86% by weight of glutinous rice, 10.67% by weight of milk, 8.13% by weight of white sugar, and 8.13%
33.86% by weight of the glutinous rice and 8.13% by weight of white sugar were mixed in a mixing ball and mixed slowly by 10.67% by weight of milk to prepare a first mixture,
Mixing 39.21% by weight of the pea-discharging and 8.13% by weight of the bean paste into the primary mixture, and submerging the mixture into a predetermined amount if the mixture is homogeneous.
The glutinous rice bread topping sauce manufacturing process
Preparing a material by weighing 43.15% by weight of processed butter, 41.14% by weight of brown sugar, 8.21% by weight of chocolate crumb, 7.27% by weight of powder and 0.23% by weight of cinnamon, and
When butter and brown sugar are dissolved by mixing 43.15 wt% of processed butter and 41.14 wt% of brown sugar, 8.21 wt% of chocolate crumb, 7.27 wt% of pulverulent power and 0.23 wt% of cinnamon are mixed to prepare a batter for topping The method of manufacturing a glutinous rice bread according to claim 1,
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