KR101906109B1 - Manufacturing method of bean jam bun containing mugwort and rice - Google Patents
Manufacturing method of bean jam bun containing mugwort and rice Download PDFInfo
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- KR101906109B1 KR101906109B1 KR1020180044161A KR20180044161A KR101906109B1 KR 101906109 B1 KR101906109 B1 KR 101906109B1 KR 1020180044161 A KR1020180044161 A KR 1020180044161A KR 20180044161 A KR20180044161 A KR 20180044161A KR 101906109 B1 KR101906109 B1 KR 101906109B1
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- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- 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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- 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
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Abstract
Description
본 발명은 쑥떡이 함유된 쌀 팥빵의 제조방법에 관한 것으로, 더욱 상세하게는, 쑥을 사용하여 영양이 풍부하면서도 쑥의 사용으로 인한 이취를 제거할 수 있으며 외관에 있어서도 미감을 증대시킬 수 있도록 하는 쑥떡이 함유된 쌀 팥빵의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing rice bran bread containing mugwort cake, and more particularly, to a method for producing rice bran bread containing mugwort rice, which is rich in nutrition using mugwort, The present invention relates to a method for producing rice bean bread containing mugwort cake.
일반적으로 팥빵은 소로 팥을 넣어 만든 빵으로서 밀가루를 반죽하여 발효시킨 것에 팥을 삶아 으깨거나 간 것을 넣어서 구워 제조되고 있다.Generally, red bean paste is made by putting red bean paste into bean paste and boiling red bean in fermented wheat flour.
이와 같은 팥빵의 제조방법으로는 대한민국 등록특허공보 등록번호 제10-1141518호(2012.5.3.공고)에서 소개된 바가 있으며, 이 종래기술은 밀가루, 마가린, 정제염, 백설탕, 탄산수소나트륨 등의 재료의 비율을 제시함으로써 기존의 팥빵에 비하여 쫄깃쫄깃한 맛을 가지도록 한 팥빵의 제조방법에 관한 것이다.As a method for producing such anpan grass, there has been disclosed in the Korean Registered Patent Publication No. 10-1141518 (published on March 5, 2012), and this prior art has been applied to a variety of products such as flour, margarine, refined salt, white sugar, sodium bicarbonate The present invention relates to a method for producing anpan bread having a chewy-chewy taste compared to the existing bean bread.
그런데 이와 같이 지금까지 알려진 종래기술들은 근래에 제빵시장에서 맛에 있어서 식상하지 않으면서도 건강에 유익한 것을 원하는 소비자의 욕구를 충족시키기에는 많은 부족함이 있다.However, there are many deficiencies in the conventional technologies known so far in order to meet the desire of the consumers who want to benefit from the health while not being tasted in the taste in the baking market in recent years.
상기한 바와 같은 문제점을 해결하기 위해 발명된 것으로서, 본 발명은 한국적인 식재료인 쑥을 함유시켜 유익한 영양성분을 강화하여 건강에 유익하면서도 쑥 본연의 맛과 향을 통해 지나친 단맛을 제어함으로써 쉽게 질리지 않아 소비자가 애용할 수 있도록 한 쑥떡이 함유된 쌀 팥빵의 제조방법을 제공하고자 하는 데 그 목적이 있다.The present invention was invented in order to solve the above-mentioned problems. The present invention relates to a Korean mugwort composition containing a mugwort, which is a Korean food ingredient, to enhance beneficial nutritional components, thereby beneficial to health and controlling excessive sweetness through its original taste and flavor, And to provide a method for manufacturing rice bean bread containing mugwacke so as to be acceptable to consumers.
또한, 기존의 떡, 국 등으로만 활용되던 쑥의 활용분야를 제빵 분야에까지 확대하여 현대인의 다양한 기호에 맞추도록 하며, 특히 쑥의 소비를 유아나 청소년 등 다양한 연령 계층으로 확대시킬 수 있는 쑥떡이 함유된 쌀 팥빵의 제조방법을 제공하고자 하는 데 목적이 있다.In addition, the application fields of mugwort, which was used only for traditional rice cakes and soups, are extended to the baking field to meet the various tastes of modern people. Especially, the mugwort cake which can expand consumption of mugwort to various age groups such as infants and teenagers And to provide a method for producing rice bean bread containing the same.
상기한 바와 같은 과제를 해결하기 위한 수단으로, 본 발명인 쑥떡이 함유된 쌀 팥빵의 제조방법은,As a means for solving the above-mentioned problems, the present invention provides a method for producing rice bran bread containing mugwug rice,
쌀가루 600중량부, 강력분 300중량부, 찹쌀가루 100중량부, 설탕 120중량부, 소금 20중량부, 분유 40중량부, 버터 150중량부, 드라이이스트 13.5중량부, 몰트 10중량부, 달걀 96~120중량부, 물 400중량부, 발효종 150중량부를 혼합하여 반죽하는 재료 혼합 및 반죽단계,600 parts by weight of rice flour, 300 parts by weight of high-strength rice, 100 parts by weight of glutinous rice powder, 120 parts by weight of sugar, 20 parts by weight of salt, 40 parts by weight of milk powder, 150 parts by weight of butter, 13.5 parts by weight of dry yeast, 10 parts by weight of malt, 120 parts by weight of water, 400 parts by weight of water and 150 parts by weight of fermentation species were mixed and kneaded,
혼합 및 반죽이 된 재료에 쑥 100중량부를 넣고 섞어주는 쑥 첨가단계,And adding 100 parts by weight of mugwort to the mixed and kneaded materials,
35℃, 습도 80% 상태에서 20분간 1차로 발효시키는 1차 발효단계,A primary fermentation step in which primary fermentation is carried out at 35 DEG C and 80% humidity for 20 minutes,
50중량부씩 분할하는 소분단계,50 parts by weight,
분할 후 15분간 자연상태로 두는 휴지단계,A resting stage in which a natural state is maintained for 15 minutes after the division,
소분된 50중량부의 재료로 팥앙금 30중량부와 크림치즈와 찹쌀이 함유된 찹쌀치즈 25중량부로 이루어진 속재료를 감싸서 성형하는 속재료 부가 및 성형단계, 50 parts by weight of a sub ingredient of 30 parts by weight of bean jam, 25 parts by weight of cream cheese and glutinous rice containing glutinous rice,
35℃, 습도 85% 상태에서 60분간 2차로 발효시키는 2차 발효단계,A secondary fermentation step in which the fermentation is performed at 35 DEG C and 85% humidity for 60 minutes,
윗불 190℃, 밑불 160℃ 상태에서 13분간 굽는 굽기단계로 이루어지는 것을 특징으로 한다.And a baking step of baking for 13 minutes at a temperature of 190 캜 and under a temperature of 160 캜 under a furnace.
또한, 상기 찹쌀치즈는 크림치즈, 쑥, 물, 찹쌀, 설탕, 소금을 중량비 400:1000:100:2800:400:20의 비율로 혼합하여 이루어지는 것을 특징으로 한다.The glutinous rice cheese is characterized by mixing cream cheese, wormwood, water, glutinous rice, sugar and salt at a weight ratio of 400: 1000: 100: 2800: 400: 20.
또한, 상기 굽기 단계이후에는,Further, after the burning step,
아르간오일과 나한과 파우더를 3~5:2~3 중량비로 혼합하는 단계,Mixing the argan oil and the naphtha and the powder at a weight ratio of 3 to 5: 2 to 3,
아르간 오일과 나한과 파우더 혼합물을 표면에 바르는 추가 재료 부가 단계 및An additional material addition step of applying an argan oil and a mixture of nahan and powder to the surface, and
윗불 150℃, 밑불 120℃ 상태에서 2분간 굽는 가열 단계가 더 구비되는 것을 특징으로 한다.And a heating step of bending at a temperature of 150 DEG C for 2 minutes at 120 DEG C under the atmosphere.
상기한 바와 같은 과제해결수단을 통해, 본 발명인 쑥떡이 함유된 쌀 팥빵의 제조방법은 한국적인 식재료인 쑥을 함유시켜 유익한 영양성분을 강화하여 건강에 유익하면서도 쑥 본연의 맛과 향을 통해 지나친 단맛을 제어함으로써 쉽게 질리지 않아 소비자가 애용할 수 있도록 하며, 기존의 떡, 국 등으로만 활용되던 쑥의 활용분야를 제빵 분야에까지 확대하여 현대인의 다양한 기호에 맞추도록 하며, 특히 쑥의 소비를 유아나 청소년 등 다양한 연령 계층으로 확대시킬 수 있는 등의 이점이 있다.Through the above-mentioned problem solving means, the method of producing rice bran bread containing mugwort cake of the present invention is a method of producing rice bran bread containing mugwort, which is a Korean food ingredient, by fortifying beneficial nutritional components, To control the control of the mugwort, so that it can be used easily by the consumers. Also, the field of application of mugwort, which was used only for rice cakes and soups, is extended to the baking field, And can be expanded to various age groups such as youth.
도 1은 본 발명에 따른 쑥떡이 함유된 쌀 팥빵의 제조방법을 간략히 도시한 순서도이다.FIG. 1 is a flowchart briefly showing a method for manufacturing rice bean bread containing mugwugi according to the present invention.
본 발명에 따른 쑥떡이 함유된 쌀 팥빵의 제조방법의 바람직한 실시예를 첨부된 도면을 참조하여 구체적으로 설명한다.BEST MODE FOR CARRYING OUT THE INVENTION A preferred embodiment of a method for producing rice bean bread containing mugwort cake according to the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 쑥떡이 함유된 쌀 팥빵의 제조방법을 간략히 도시한 순서도이다.FIG. 1 is a flowchart briefly showing a method for manufacturing rice bean bread containing mugwugi according to the present invention.
도 1에 도시된 바와 같이, 본 발명에 따른 쑥떡이 함유된 쌀 팥빵의 제조방법은 재료 혼합 및 반죽단계, 쑥 첨가단계, 1차 발효단계, 소분단계, 휴지단계, 속재료 부가 및 성형단계, 2차 발효단계, 굽기단계를 포함하여 이루어진다.As shown in FIG. 1, the method of preparing rice bran containing mugwugae according to the present invention comprises mixing and kneading the material, adding mugwort, first fermenting step, subdividing step, resting step, A tea fermentation step, and a baking step.
여기서, 상기 재료 혼합 및 반죽단계는 각종 재료를 혼합하여 반죽하는 과정으로서, 구체적으로 쌀가루 600중량부, 강력분 300중량부, 찹쌀가루 100중량부, 설탕 120중량부, 소금 20중량부, 분유 40중량부, 버터 150중량부, 드라이이스트 13.5중량부, 몰트 10중량부, 달걀 96~120중량부, 물 400중량부, 발효종 150중량부를 혼합하여 반죽한다.Specifically, 600 parts by weight of rice flour, 300 parts by weight of strong flour, 100 parts by weight of glutinous rice flour, 120 parts by weight of sugar, 20 parts by weight of salt, 40 parts by weight of milk powder 150 parts by weight of butter, 13.5 parts by weight of dry yeast, 10 parts by weight of malt, 96 to 120 parts by weight of egg, 400 parts by weight of water and 150 parts by weight of fermented seed are mixed and kneaded.
그리고 상기 쑥 첨가단계는 혼합 및 반죽이 된 재료에 쑥 100중량부를 넣고 섞어주어 쑥을 균일하게 혼합하는 단계이다. 여기서, 쑥은 채취된 쑥(뿌리 부분 제외)을 그대로 세척하여 이물질을 제거한 상태로 사용한다.In the step of adding mugwort, 100 parts by weight of mugwort is added to the mixed and kneaded material and mixed to uniformly mix mugwort. Here, the mugwort is washed with the mugwort (except for the root part), and the foreign matter is removed.
다음으로, 1차 발효단계는 35℃, 습도 80% 상태에서 20분간 발효시키는 과정이며, 상기 소분단계는 발효과정을 거친 재료를 분할하는 과정으로 50중량부씩 분할하게 되며, 상기 휴지단계는 분할 후 15분간 자연상태로 둠으로써, 추가적인 발효가 발생하고 아울러 소분시 가압된 응력을 제거하는 과정이다.Next, the primary fermentation step is a step of fermenting at 35 DEG C and 80% humidity for 20 minutes, and the subdividing step is divided into 50 parts by weight of the fermented material, The natural state for 15 minutes is the process of adding fermentation and removing the pressurized stresses in the subdivision.
상기 속재료 부가 및 성형단계는 분할된 50중량부의 재료로 팥앙금 30중량부와 크림치즈와 찹쌀이 함유된 찹쌀치즈 25중량부로 이루어진 속재료를 감싸서 성형하는 과정으로서, 상기 찹쌀치즈는 크림치즈, 쑥, 물, 찹쌀, 설탕, 소금을 중량비 400:1000:100:2800:400:20의 비율로 혼합하여 이루어진다.The step of adding and molding the ingredients is a step of wrapping 50 parts by weight of a raw material consisting of 30 parts by weight of bean jam, 25 parts by weight of a cream cheese and a glutinous rice containing glutinous rice, Glutinous rice, sugar, and salt at a weight ratio of 400: 1000: 100: 2800: 400: 20.
다음으로, 상기 2차 발효단계는 35℃, 습도 85% 상태에서 60분간 발효시켜 속재료 부가 및 성형과정 후 형상이 가압된 부분이 제거되어 안정화되면서 추가적인 발혀과 이루어지는 과정이다.Next, the secondary fermentation step is a step of fermenting at 35 DEG C and 85% humidity for 60 minutes to add additional ingredients while the ingredients are added and after the molding process, the pressed portions are removed and stabilized.
마지막으로, 상기 굽기단계는 윗불 190℃, 밑불 160℃ 상태에서 13분간 굽는 과정이다.Finally, the baking step is a process of baking at a temperature of 190 캜 under a blanket of 160 캜 for 13 minutes.
또한, 본 발명에서는 상기 굽기 단계 이후에, 아르간오일과 나한과 파우더를 3~5:2~3 중량비로 혼합하는 단계, 아르간 오일과 나한과 파우더 혼합물을 굽기된 팥빵의 상부 표면에 바르는 추가 재료 부가 단계, 윗불 150℃, 밑불 120℃ 상태에서 2분간 굽는 가열 단계가 더 포함되어 구성된다. 상기 나한과 파우더는 일반적으로 시중에 판매되는 나한과 농축 파우더나 나한과를 분쇄 및 건조한 것을 그대로 사용할 수 있다.In addition, in the present invention, after the baking step, mixing the argan oil and the loose powder with the mixture of 3 to 5: 2 to 3 weight ratio, adding the argan oil and the loose powder mixture to the top surface of the baked bread, And a heating step of baking at a temperature of 150 DEG C for two minutes and a temperature of 120 DEG C for under-heating. The above-mentioned fine powder and the above-mentioned fine powder, which are generally sold on the market, can be used as it is.
이와 같이, 아르간 오일과 나한과 파우더를 추가함으로써, 심미적인 요소를 더 높이며, 아울러 아르간 오일과 나한과 파우더 혼합물을 통해 맛의 증대를 도모하며, 특히, 쑥에 의한 이질적인 향과 맛을 제어하며, 아르간 오일의 강한 향을 나한과 파우더를 통해 감소시켜 이질감을 느끼지 않도록 하는 것을 특징으로 한다. 또한, 가열 단계를 통해, 아르간 오일과 나한과 파우더 혼합물의 빵과의 고착을 증대시키고 아르간 오일의 지나친 향을 제어하게 된다.Thus, by adding argan oil and naphtha and powder, it is possible to increase the aesthetic factor, and also to increase the taste through the argan oil and the mixture of nahan and powder. Especially, it controls the heterogeneous flavor and taste by mugwort, And the strong aroma of the argan oil is reduced through the fine powder and the powder so as not to feel a sense of heterogeneity. In addition, through the heating step, the adhesion of the argan oil and the loose and powder mixture to the bread is increased, and the excessive flavor of the argan oil is controlled.
이하, 본 발명에 따른 쑥떡이 함유된 쌀 팥빵의 제조방법을 통해 제조된 브리오슈의 관능검사를 실시한 결과에 대해 설명한다. 훈련을 통해 선발된 관능요원 20명을 대상으로 5점 평점법(5점:매우 좋음, 4점:좋음, 3점:보통, 2점:나쁨, 1점:매우 나쁨)을 통해 외부색, 내부색, 형태, 맛, 질감을 평가항목으로 하여 시험을 하였으며, 본 발명에 따라 정확히 제조된 쑥떡이 함유된 쌀 팥빵과 일반적인 단팥빵(수작업 제품 및 대량 생산 제품)을 비교하였다. Hereinafter, the results of sensory evaluation of brioche prepared through the method of preparing rice bran bread containing mugwort cake according to the present invention will be described. The result of this study was as follows: 1) The average age of the participants was 20 (average 5 points) The color, shape, taste and texture of the rice bran were evaluated by using the test items. The rice bean jam containing mugwacke rice accurately prepared according to the present invention was compared with common ananas (handmade products and mass-produced products).
여기서, 외부색, 내부색, 형태는 외관상 갈변, 변형 등을 고려하여 일견하여 느껴지는 기호도에 따른 평가이며, 질감은 빵의 경도 등을 고려함 평가이다. 특히 맛의 평가시에는 쑥에 대한 이질감이 있는지에 대한 부분도 고려된 것이다.Here, the outer color, the inner color, and the shape are evaluated according to the degree of preference in consideration of browning and deformation, and the texture is evaluated in consideration of the bread hardness. Particularly, when evaluating the taste, part of the sense of heterogeneity of mugwort was also considered.
본 발명에 따른 쑥떡이 함유된 쌀 팥빵의 제조방법을 통해 제조된 쌀 팥빵에 대한 관능검사를 실시한 결과, 본 발명에 따른 쌀 팥빵이 외부색, 맛 등의 모든 면에서 우수한 평점을 받았다.As a result of the sensory evaluation of the rice bean bread prepared through the method of preparing the rice bean rice bread containing the mugwug rice according to the present invention, the rice bean bread according to the present invention was rated excellent in all aspects such as external color and taste.
상기한 바와 같은 구성을 통해, 본 발명인 쑥떡이 함유된 쌀 팥빵의 제조방법은 한국적인 식재료인 쑥을 함유시켜 유익한 영양성분을 강화하여 건강에 유익하면서도 쑥 본연의 맛과 향을 통해 지나친 단맛을 제어함으로써 쉽게 질리지 않아 소비자가 애용할 수 있도록 하며, 기존의 떡, 국 등으로만 활용되던 쑥의 활용분야를 제빵 분야에까지 확대하여 현대인의 다양한 기호에 맞추도록 하며, 특히 쑥의 소비를 유아나 청소년 등 다양한 연령 계층으로 확대시킬 수 있는 등의 이점을 가진다.Through the above-described constitution, the method of producing rice bean bread containing mugwugo rice cake of the present invention comprises the Korean food ingredient mugwort to strengthen the beneficial nutritional ingredients, thereby beneficial to health and control excessive sweetness through the original taste and aroma It is not easy to get tired, so it can be used by consumers. The application field of mugwort, which was used only in traditional rice cakes and soups, is expanded to the baking field to meet the various tastes of modern people. Especially, And can be expanded to various age groups.
Claims (1)
혼합 및 반죽이 된 재료에 쑥 100중량부를 넣고 섞어주는 쑥 첨가단계,
35℃, 습도 80% 상태에서 20분간 1차로 발효시키는 1차 발효단계,
50중량부씩 분할하는 소분단계,
분할 후 15분간 자연상태로 두는 휴지단계,
소분된 50중량부의 재료로 팥앙금 30중량부와 크림치즈와 찹쌀이 함유된 찹쌀치즈 25중량부로 이루어진 속재료를 감싸서 성형하는 속재료 부가 및 성형단계,
35℃, 습도 85% 상태에서 60분간 2차로 발효시키는 2차 발효단계,
윗불 190℃, 밑불 160℃ 상태에서 13분간 굽는 굽기단계로 이루어지며,
상기 찹쌀치즈는 크림치즈, 쑥, 물, 찹쌀, 설탕, 소금을 중량비 400:1000:100:2800:400:20의 비율로 혼합하여 이루어지며,
상기 굽기 단계 이후에는,
아르간오일과 나한과 파우더를 3~5:2~3 중량비로 혼합하는 단계,
아르간 오일과 나한과 파우더 혼합물을 표면에 바르는 추가 재료 부가 단계 및
윗불 150℃, 밑불 120℃ 상태에서 2분간 굽는 가열 단계가 더 구비되는 것을 특징으로 하는
쑥떡이 함유된 쌀 팥빵의 제조방법
600 parts by weight of rice flour, 300 parts by weight of strong rice powder, 100 parts by weight of glutinous rice powder, 120 parts by weight of sugar, 20 parts by weight of salt, 40 parts by weight of milk powder, 150 parts by weight of butter, 13.5 parts by weight of dry yeast, 10 parts by weight of malt, 120 parts by weight of water, 400 parts by weight of water and 150 parts by weight of fermentation species were mixed and kneaded,
And adding 100 parts by weight of mugwort to the mixed and kneaded materials,
A primary fermentation step in which primary fermentation is carried out at 35 DEG C and 80% humidity for 20 minutes,
50 parts by weight,
A resting stage in which a natural state is maintained for 15 minutes after the division,
50 parts by weight of a sub ingredient of 30 parts by weight of bean jam, 25 parts by weight of a cream cheese and glutinous rice containing glutinous rice,
A secondary fermentation step in which the fermentation is performed at 35 DEG C and 85% humidity for 60 minutes,
And a baking step of baking for 15 minutes at a temperature of 190 DEG C and a bottom temperature of 160 DEG C for 13 minutes,
The glutinous rice cheese is prepared by mixing cream cheese, wormwood, water, glutinous rice, sugar and salt at a weight ratio of 400: 1000: 100: 2800: 400: 20,
After the burning step,
Mixing the argan oil and the naphtha and the powder at a weight ratio of 3 to 5: 2 to 3,
An additional material addition step of applying an argan oil and a mixture of nahan and powder to the surface, and
Wherein the heating step further comprises a heating step of baking at a temperature of 150 DEG C for 2 minutes at a temperature of 120 DEG C
Preparation method of rice bean bread containing mugwort cake
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| JP3159726B2 (en) * | 1991-03-07 | 2001-04-23 | 株式会社東芝 | Heat treatment equipment |
| KR101760222B1 (en) * | 2016-12-16 | 2017-07-20 | 홍동수 | Manufacturing method of bread of green whole grain |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP3159726B2 (en) * | 1991-03-07 | 2001-04-23 | 株式会社東芝 | Heat treatment equipment |
| KR101760222B1 (en) * | 2016-12-16 | 2017-07-20 | 홍동수 | Manufacturing method of bread of green whole grain |
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