KR101874572B1 - bread for hamburger using mealworm and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a burger bun using a wheat worm, and more particularly, to a method for manufacturing a burger bun and a burger bun which have improved nutritional and functional properties by incorporating a wheat worm into wheat flour during the manufacture of burger bun used as a hamburger bread will be.
The present invention relates to a flour composition comprising 40 to 80 parts by weight of wheat worms, 5 to 20 parts by weight of wheat worms, 10 to 15 parts by weight of melted butter, 5 to 15 parts by weight of sugar, 0.5 to 3 parts by weight of salt And 0.5 to 3 parts by weight of dry yeast to obtain a dough; Placing the dough in a mixing bowl, sealing the mouth of the mixing ball with vinyl, and then fermenting the mixture at 34 to 36 DEG C for 10 to 20 minutes; The primary fermented dough is pushed to remove the gas, divided into a plurality of lumps, each lump is rounded into balls, and then fermented at 34 to 36 DEG C for 10 to 20 minutes; Removing the gas by pushing the secondary fermented dough into the plunger and then fermenting the fermented product at 34 to 36 DEG C for 20 to 60 minutes; And baking the third fermented dough at 160 to 200 DEG C in an oven.

Description

[0001] The present invention relates to a hamburger using a mealworm and a manufacturing method thereof,

The present invention relates to a burger bun using a wheat worm, and more particularly, to a method for manufacturing a burger bun and a burger bun which have improved nutritional and functional properties by incorporating a wheat worm into wheat flour during the manufacture of burger bun used as a hamburger bread will be.

In recent years, the market for insect industry has been rapidly expanding globally. This tendency is further expanded in the domestic research and development, and the edible insect industry is emerging as a promising industry in the future.

Recently, according to the Korea Rural Economic Institute 's' Report on the Activation of Insect Industry in Future Agriculture' report, the domestic insect industry market size is estimated to be about 309 ~ 319 billion won. Compared to the previous year, it was 80% to 90%.

In recent years, insects have been processed into powder in the form of powder so as to reduce the disgust of the appearance of insects.

Insects designated for edible purposes include locusts, pupae, white giblets, brown goats, longevity beetle larvae, and crickets. Among these, the larvae of brown ducks are well known as 'Yellow worm'. It is known as a larval stage that the brown goat is used as food during the cycle of four stages through the process of 'egg-larva-pupa-adult'.

Research on edible insects, which are known as low calorie foods such as wheat worms, and development of foods have recently become more prominent, and more diverse food products are being developed. A Dutch research institute has published a report that in 2012, wheat worms will be an excellent protein food replacing meat and milk in the future.

In Korean Patent No. 10-1661333, there is an attempt to use a wheat worm as a food material in a variety of food fields, such as a meal worm shake and a manufacturing method thereof. However, there has been no attempt to apply a wheat-worm to bread.

Burger bun means round bread used for hamburgers. In general, a hamburger cuts the center of a round bread and eats it in a traditional dressing made with mustard, mayonnaise, ketchup, and other seasonings, with onion, onion, tomato and pickle.

The hamburger bread used for hamburger cooking is made by fermenting a dough mixed with a strong flour mixed with sugar (black sugar), yeast, shortening, etc., and then baking in an oven. And hamburgers were prepared by inserting patties in hamburger bread.

However, since only one type of hamburger bread is used, there is a problem in that it can not satisfy the taste of various consumers.

Korean Registered Patent No. 10-1661333: Han Meal Worm Shake and Its Manufacturing Method

It is an object of the present invention to provide a method for manufacturing Burger bun and its preparation, which is improved in nutrition and functionality by incorporating wheat worm into wheat flour during the manufacture of burger bun used as a hamburger bread.

In order to accomplish the above object, the Burger bun using the wheat worm according to the present invention is characterized by baking a flour dough containing wheat worm soup and roasted wheat worm.

In order to accomplish the above object, the present invention provides a method for manufacturing a burger bar using the wheat-worm according to the present invention. The wheat wort comprises 40 to 80 parts by weight of wheat-worm, 5 to 20 parts by weight of wheat worm, 10 to 15 parts by weight of melted butter, 5 to 15 parts by weight of sugar, 0.5 to 3 parts by weight of salt, and 0.5 to 3 parts by weight of dry yeast to obtain a dough; Placing the dough in a mixing bowl, sealing the mouth of the mixing ball with vinyl, and then fermenting the mixture at 34 to 36 DEG C for 10 to 20 minutes; The primary fermented dough is pushed to remove the gas, divided into a plurality of lumps, each lump is rounded into balls, and then fermented at 34 to 36 DEG C for 10 to 20 minutes; Removing the gas by pushing the secondary fermented dough into the plunger and then fermenting the fermented product at 34 to 36 DEG C for 20 to 60 minutes; And baking the third fermented dough at 160 to 200 DEG C in an oven.

The mildew broth is prepared by adding 60 to 120 parts by weight of water to 100 parts by weight of the wheat worm, then watering for 20 to 40 minutes, boiling for 10 to 50 minutes by applying heat, and filtering to remove the worm.

The millworm pulverized product is roasted in a heated pan for 2 to 8 minutes and then kneaded with a knife.

As described above, the present invention can improve the nutritive and functional properties of burger bun by adding wheat worm to wheat flour during the production of burger bun used as bread of hamburger.

Hereinafter, a method for manufacturing Burger bun using the wheat worm according to a preferred embodiment of the present invention will be described in detail.

The Burger bun using the wheat worm according to the present invention is formed by baking a flour dough containing wheat wort and roasted wheat wort.

The production method of the burger bun will be described step by step.

1. Step of obtaining wheat wort and wheat wort pulverized product

First, wheat worm seeds and wheat worm pulverized products to be used for kneading are obtained.

The wheat worm is obtained by boiling the wheat worm in water. The prepared worms are washed 1-3 times with clean water. The worm can be a dried worm or a live worm.

60 to 120 parts by weight of water is added to 100 parts by weight of the wheat worm, followed by soaking for 20 to 40 minutes, followed by heating and boiling for 10 to 50 minutes. Then, it is filtered using a sieve or net to remove the wheat worm, and then cooled at room temperature to obtain wheat worm broth.

Millworm powder is a small piece of roasted millworm powder. For this purpose, the worms are cleaned 1 to 3 times with clean water and then the water is removed. Then, put the worms on the heated pan and stir them for 2 to 8 minutes with stirring. At this time, it is preferable to roast without adding oil. Roast the wheat worm, and then knead it with a knife to obtain milled worm powder. Needless to say, roasted wheat worms can be pulverized by a pulverizer to obtain pulverized wheat worms.

2. Dough stage

Next, the flour is mixed with the wheat wort, the wheat wort, and various additives.

For example, to 100 parts by weight of wheat flour, 40 to 80 parts by weight of wheat-worm seeds, 5 to 20 parts by weight of wheat worms, 5 to 15 parts by weight of sugar, 0.5 to 3 parts by weight of salt, and 0.5 to 3 parts by weight of dry yeast Mix first. Then, 10 to 15 parts by weight of melted butter are added, and the mixture is mixed in a second order. The mixture is then stirred in a mixer for about 10 minutes to obtain a dough.

3. Primary fermentation

Prepared dough is fermented first.

The dough is put into a mixing bowl, sealed with vinyl at the mouth of the mixing ball, and stored at 34 to 36 ° C for 10 to 20 minutes to ferment first.

4. Second fermentation

Remove the primary fermented dough from the mixing bowl and push it to the plunger to remove the gas. Then, the dough is divided into a plurality of lumps by 60 to 120 g, and each lump is rounded into a ball shape. The rounded dough is stored at 34 to 36 ° C for 10 to 20 minutes and fermented secondarily.

5. Third fermentation

The second fermented dough is pushed into the plunger to remove the gas, and then stored at 34 to 36 ° C for 20 to 60 minutes to be fermented three times.

6. Burn

The third fermented dough is placed in an oven and baked at 160 to 200 ° C for 10 to 30 minutes to prepare a burgundy.

The burger bun thus produced can contain wheat worms in the dough, thereby increasing the nutritional and functional properties of the burger bun.

Hereinafter, the present invention will be described in detail with reference to the following examples. This is for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited to the following examples.

(Example)

The dried wheat worm was washed twice with clean water, and then 100 g of water was added to 20 g of the wheat worm, followed by soaking for 30 minutes and boiling for 30 minutes. Then, it was filtered using a sieve to remove the wheat worm, and then cooled at room temperature to prepare wheat worm broth.

Next, 20 g of the dried wheat worm was washed twice with clean water, and then the water was removed. Then, the dried wheat worm was placed on a heated pan and roasted for 5 minutes while stirring.

Next, 160 g of the flour of strong flour was mixed with 80 g of mildew broth, 15 g of milled wax, 15 g of sugar, 2 g of salt, 2 g of dry yeast, and further 20 g of melted butter were added and mixed in a second order, followed by stirring in a mixer for 10 minutes A dough was obtained.

The dough was placed in a mixing ball, sealed in a vinyl mixing bowl, and then put into a fermenter, followed by fermentation at 35 ° C for 10 to 20 minutes. Then, the dough is divided into lumps of 100 g. The lumps are rounded into balls. The lumps are then poured into a ball mill, and the mixture is put into a fermenter. Fermented. Then, the second fermented dough was pushed to the plunger to remove gas, and then the fermenter was put into a fermenter for fermentation at 35 ° C for 30 minutes. The third fermented dough was placed in an oven and baked at 180 ° C for 20 minutes to prepare a burgundy.

<Sensory Test>

The sensory test was carried out on the Burger bun of the examples. Twenty panel members were trained to evaluate the appearance, flavor, taste, and overall preference of the bread according to the 5 - point scaling method. The sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 3.5 4.0 4.2 4.1

As a result of the sensory evaluation, the samples showed excellent scores in appearance, flavor, taste, and overall acceptability. Therefore, even if the wheat worm is added, it is confirmed that there is no hindrance to use it as hamburger bread in terms of symbol.

Therefore, the present invention is expected to increase the nutritive and functional properties of Burger King by incorporating wheat worm into wheat flour during the manufacture of Burger King.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.

Claims (4)

delete delete delete 40 to 80 parts by weight of wheat-worm seeds, 5 to 20 parts by weight of wheat worms, 5 to 15 parts by weight of sugar, 0.5 to 3 parts by weight of salt, and 0.5 to 3 parts by weight of dry yeast are mixed with 100 parts by weight of wheat flour 10 to 15 parts by weight of melted butter is added, and the mixture is mixed in a second order, followed by agitation for 10 minutes to obtain a dough;
Placing the dough in a mixing bowl, sealing the mouth of the mixing ball with vinyl, and then fermenting the mixture at 34 to 36 DEG C for 10 to 20 minutes;
The primary fermented dough is pushed to remove the gas, divided into a plurality of lumps, each lump is rounded into balls, and then fermented at 34 to 36 DEG C for 10 to 20 minutes;
Removing the gas by pushing the secondary fermented dough into the plunger and then fermenting the fermented product at 34 to 36 DEG C for 20 to 60 minutes;
Baking the third fermented dough in an oven at 160 to 200 DEG C for 10 to 30 minutes,
The mildew broth is prepared by adding 60 to 120 parts by weight of water to 100 parts by weight of the wheat worm, then watering for 20 to 40 minutes, boiling for 10 to 50 minutes by heating,
Wherein the wheat worm pulverized product is obtained by roasting wheat worms in a heated pan for 2 to 8 minutes and then kneading them with a knife.