KR101929832B1 - Jeonju bibim bread and making method for the bread - Google Patents

Abstract

The present invention proposes a method for producing a Jeonju bibimbap bread and a Jeonju bibimbap bread by mixing the flavor of Jeonju bibimbap with the unique taste of wheat flour by using a material contained in Jeonju bibimbap as the inner material of the bread. The Jeonju bibimbap bread comprises 4 to 5 parts by weight of wheat, 2 to 3 parts by weight of dairy products, 2 to 3 parts by weight of pork, 6 to 8 parts by weight of vegetables, 2 to 5 parts by weight of hot pepper paste, And 2 to 3 parts by weight of mushrooms. The method for manufacturing the electric pole bibimbap bread is a method for producing the electric pole bread bran bread according to claim 2, wherein the step of producing the natural fermentation liquid seed, the step of producing the dough, the step of manufacturing the inner material, and the step of preparing the non-bum bread are performed.

Description

{Jeonju bibim bread and making method for the bread}

The present invention relates to bread, and more particularly, to a bread having a weight of 60 g, a calorie content of 19.8 g, a carbohydrate of 1.7 g, a saccharide of 3.5 g, a fat of 3.8 g, a saturated fat of 1.5 g, a trans fat of 0 g, The present invention relates to a method for manufacturing a pongee bibimbap bread and a pongee bibimbap bread comprising 128.8 mg of sodium and using a material that enters the bran bread into the bread.

Bibimbap has been developed based on the use of special agricultural products in various provinces, especially in Jeonju, Jinju and Haeju. Among them, Jeonju Bibimbap is one of the three major foods of Chosun Dynasty along with the cold noodles of Pyongyang and Tangban of Kaesong.

Jeonju Bibimbap material is about 30 kinds. It is distinguished for convenience as material which depends heavily on main ingredient and season. The main ingredients are rice, bean sprouts, Hwangpookmu, beef, stir fry, kochujang, sesame oil, and egg. The ingredients are sesame seeds, garlic, pepper, mutton, zucchini stir fry, cucumber, carrot, Bank, chestnut, pine nut, and Kim.

Bean Sprouts: Originally, it is grown using Ramsan, Seomoktae (bean bean) and it grows without fin roots, and it is most delicious for 5-6 days. One of the reasons why people in Jeonju had a lot of bean sprouts was because of prevention of angina.

Kochujang: As it is said that good taste is good from the old days, the secret of Jeonju bibimbap is an extreme taste. In general, Sunchang kochujang is used, but it is also possible to mix and use glutinous rice with red pepper powder by cutting malt in the traditional way .

As Koreans as well as foreigners like the Korean bibimbap, it is not the sole thing for the Korean people to be the ingredients of bibimbap.

As the lives of the Korean people have been improved, the tendency of food has changed a lot from the past, one of which is that bread has become quite popular. In addition to the taste of milk or butter that enters the dough with wheat flour, the taste is also influenced by the material that sticks to the inside of the bread, such as bean jam.

People's appetite varies, and traditional breads are preferred, as well as various new forms of bread and various flavors of bread are introduced.

Korean Registered Patent No. 10-1361969 (Registered February 6, 2014)

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a Jeonju bibimbap bread in which the taste of Jeonju bibimbap is mixed with the unique taste of wheat flour by using a material contained in Jeonju bibimbap as the inner material of the bread.

Another technical problem to be solved by the present invention is to provide a bamboo bread baker which is manufactured by mixing the taste of Jeonju bibimbap with the taste of flour bread by using the material contained in Jeonju bibimbap And to provide a method.

According to an aspect of the present invention, there is provided a method for preparing a pearl beanbee bread according to the present invention, which comprises mixing 4 to 5 parts by weight of wheat, 2 to 3 parts by weight of dairy products, 2 to 3 parts by weight of pork, 8 to 5 parts by weight of kochujang, and 2 to 3 parts by weight of mushrooms.

According to another aspect of the present invention, there is provided a method for manufacturing a pearl beanbee bread according to the second aspect of the present invention, which comprises: a step of producing a natural fermentation broth, a step of producing a dough, Perform the bread making step. In the step of producing the natural fermentation broth, a natural fermentation broth is produced by mixing brown rice, water and sugar. In the dough producing step, wheat, dairy products, condiments, the fermentation liquid species and yeast are mixed to produce a fermentation batter. In the above ingredients manufacturing process, the ingredients are made using kochujang, pork, onion, ginger, garlic, vegetables and mushrooms. In the step of preparing the non-beam bread, the inner material made in the step of manufacturing the inner material is placed in the fermentation batter and baked in an oven to make the outer bread.

The Jeonju bibimbap bread according to the present invention has the same shape as the plain bread but has the same material as the Jeonju bibimbap as its genus, suggesting a combination which has not been attempted so far, And from the manufacturer's point of view, it is advantageous that fresh and fresh food can be made even if only the available materials among the fresh materials which are the materials of Jeonju bibimbap are used.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows the composition ratio of the bread roll according to the present invention.
Fig. 2 shows a method for producing a pearl beanbee bread according to the present invention.
Fig. 3 is a photograph of Jeonju bibimbap.

In order to fully understand the present invention and the operational advantages of the present invention and the objects achieved by the practice of the present invention, reference should be made to the accompanying drawings, which are provided for explaining exemplary embodiments of the present invention, and the contents of the accompanying drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Like reference symbols in the drawings denote like elements.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows the composition ratio of the bread roll according to the present invention.

Referring to Fig. 1, it can be seen that Jeonju bibimbap bread is made of wheat, dairy products, pork, vegetables, kochujang, mushrooms and condiments. The proportion of all the bibimbap bread which the general public thinks is good is based on 1 part by weight of condiment.

4 to 5 parts by weight of wheat, 2 to 3 parts by weight of dairy products, 2 to 3 parts by weight of pork, 6 to 8 parts by weight of vegetables, 2 to 5 parts by weight of kochujang and 2 to 3 parts by weight of mushrooms.

The part by weight represents the weight of the rest of the substance when the weight of one substance is 1, and the weight is based on 1 part by weight of the condiment.

Wherein the wheat comprises yeast and the vegetable comprises at least one of bean sprouts, carrots, onions, leeks and perilla leaves, the mushrooms include at least one of mushroom and mushroom, and the seasonings include sesame oil, sugar, Tomato ketchup, sesame, sun salt, ginger, and garlic.

In the present invention, it is proposed to use red pepper powder, brown rice powder, whole wheat flour and red pepper paste made of fermented powder, and pork to use brown rice.

Fig. 2 shows a method for producing a pearl beanbee bread according to the present invention.

Referring to FIG. 2, a method 200 for manufacturing a pearl beanbee bread according to the present invention includes the steps of preparing a natural fermentation broth 210, a dough making step 220, a producing step 230, 240).

In the step (210) of producing the natural fermentation broth, the natural fermentation broth is produced by mixing and fermenting brown rice, water and sugar.

In the dough manufacturing step 220, a dough mixing step 221, an aging step 222 and a fermentation step 223 are performed to produce a fermentation dough by mixing wheat, dairy products, condiments, natural fermentation liquid species and yeast. In the dough mixing step (221), wheat, dairy products, condiments, the fermentation liquid species and yeast are mixed to form a mixed dough. In the aging step 222, the mixed dough is aged for at least 24 hours at a temperature of -3 to -7 占 폚. In the fermentation step (223), the aged mixed dough is fermented at room temperature or in a fermentation room for 1 hour to produce a fermented dough.

In the inner material manufacturing step 230, the kochujang sauce manufacturing step 231, the roasted kochujang manufacturing step 232 and the inner material finishing step 233 are performed to use kochujang, pork, onion, ginger, garlic, vegetables and mushrooms Make the inside material. In the preparation step (231) of kochujang sauce, kochujang sauce is made using red pepper paste, ground pork, onion, ginger and liver garlic. In the roasted kochujang preparation step (232), roasted kochujang sauce is roasted to make roasted kochujang. In step 233, the roasted kochujang is filled with vegetables and the above ingredients are prepared.

In the bibimbap bread making step 240, a fermentation dough dividing step 241, a non-bean bread forming step 242, a fermentation step 243, and a non-beam bread finishing step 244 are performed to produce a fermented batter, The above ingredients are put in the oven and baked in the oven to make the bread. In the fermentation dough dividing step (241), the fermentation dough is divided into a predetermined size to make a split dough. In the bibimbap forming step (242), the blanched bread is made into a split blanched bread having a shape of a bread bran bread. In the fermentation step (243), the non-baked bread is fermented. In the bibum bread completion step 244, the fermented bibimbap bread is baked in an oven at 190 DEG C for about 20 minutes to prepare the bread bran bread.

The rice bran bread prepared by the above process was heat-treated at a rate of 127 kcal, 19.8 g of carbohydrate, 1.7 g of saccharide, 3.5 g of protein, 3.8 g of fat, 1.5 g of saturated fat, 0 g of trans fat, 11.5 mg of cholesterol And 128.8 mg of sodium. It is one of the characteristics of Jeonju bibimbap that trans fat is 0g because it does not fry in the oven and does not fry in the oven.

Fig. 3 is a photograph of Jeonju bibimbap.

Referring to FIG. 3, it can be seen that the electric bread bibimbap has a shape in which the flour outer cover surrounds the materials constituting the electric bread bibimbap. On the surface, it is the same as regular bread, but the inside is filled with ingredients that can taste the unique flavor and aroma of Jeonju bibimbap which contains various vegetables, minced pork, mushrooms and seasonings. . ≪ / RTI >

For the sake of convenience, it is possible to reduce the size of the inner material, but it is also possible to maintain various sizes and various shapes in order to maintain the inherent shape and taste of the food.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the scope of the present invention.

210: Natural fermentation broth species preparation step
220: Dough preparation step
221: Dough mixing step 222: Aging step
223: fermentation step
230: In-process manufacturing
231: Kochujang sauce preparation step 232: Roasted kochujang preparation step
233: In-process material completion stage
240: Bibimbap bread making step
241: fermentation dough dividing step 242: bibimbap forming step
243: fermentation step 244: completion step of bibimbap

Claims (6)

Based on 1 part by weight of condiments,
4 to 5 parts by weight of wheat;
2 to 3 parts by weight of dairy products;
2-3 parts by weight of pork;
6-8 parts by weight of vegetable;
2 to 5 parts by weight of hot pepper paste and
2 to 3 parts by weight of mushroom;
Including,
Wherein the pork meat, the vegetables, the kochujang, and the mushroom are contained in the inner material, and the seasoning, the wheat and the dairy product are contained in the outer surface of the flour,
The wheat includes yeast,
Wherein the vegetable comprises at least one of bean sprouts, carrots, onions, leeks and perilla leaves,
Wherein the mushroom includes at least one of shiitake mushroom and top mushroom,
Wherein the condiments include sesame oil, sugar, unsalted butter, sesame seeds, sun dried salt, ginger, and garlic. delete A method for manufacturing a pearl-beanbum bread according to claim 1,
A step of preparing a natural fermentation broth to produce a natural fermentation broth mixed with brown rice, water and sugar;
A dough producing step of mixing wheat, dairy products, condiments, the fermentation liquid species and yeast to form a fermentation batter;
A step of manufacturing a raw material for making a genus material using kochujang, pork, onion, ginger, garlic, vegetables and mushrooms; And
A step of preparing a non-beam bread made by adding the above-mentioned inner material made in the inner material manufacturing step to the fermentation batter and baking it in an oven to make the outer non-bean bread; Lt; / RTI >
The electric bread bibimbap includes:
4 to 5 parts by weight of wheat, based on 1 part by weight of condiments; 2 to 3 parts by weight of dairy products; 2-3 parts by weight of pork; 6-8 parts by weight of vegetable; 2-3 parts by weight of mushroom; And 2 to 5 parts by weight of hot pepper paste; Lt; / RTI >
Wherein the vegetable comprises at least one of bean sprouts, carrots, onions, leeks and perilla leaves,
Wherein the condiments include sesame oil, sugar, unsalted butter, sesame, sun salt, ginger, and garlic. The method of manufacturing a dough according to claim 3,
A dough mixing step of mixing wheat, dairy products, condiments, the fermentation liquid species and yeast to form a mixed dough;
The mixed dough is aged for at least 24 hours Aging step for aging; And
A fermentation step of fermenting the mixed dough aged in the aging step at room temperature or in a fermentation room for 1 hour to produce the fermentation batter; To
The method of claim 1, 4. The method according to claim 3,
Kochujang sauce making process using kochujang, pork, onion, ginger and liver garlic sauce; And
Roasted kochujang to make roasted kochujang; And
A step of filling the roasted kochujang with vegetables to prepare the inner material; To
The method of claim 1, [5] The method of claim 3,
A fermenting dough dividing step of dividing the fermentation dough into a predetermined size to produce a divided dough; And
A step of forming a non-beaten loaf by filling the inner material into the split dough and making a non-beaten baked bread having the shape of the bread roll;
A fermentation step of fermenting the shaped non-beam bread; And
Baking the fermented bibimbap bread in an oven at 190 DEG C for about 20 minutes to prepare the bread bran bread; To
The method of claim 1,

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