KR101995913B1 - Manufacturing method for pastry and pastry manufactured by the same - Google Patents

Abstract

The present invention relates to a process for producing a pastry and a paste made thereby.
A method for producing a pastry according to the present invention comprises preparing a buckwheat extract, preparing a squid concentrate, preparing a material including the Baekryucho extract and wheat flour, mixing the mixture to prepare a batter, And aging the mixture to prepare a first aged dough. The first aged dough is mixed with a squid concentrate, followed by aging to prepare a second aged dough. To the second aged dough, rice flour and rice yeast are added Agitated and fermented to prepare a fermented batter, and the fermented batter and the fat were mixed to prepare a paste.
According to the above-described constitution, the pastry using the fermented batter can be used to produce a soft pastry having a high nutritional value, an excellent dough firmness, a soft texture, a good volume, and a crispy outer shape.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a pastry,

The present invention relates to a method for producing a pastry, and more particularly, to a pastry using the fermented batter to produce a pastry, which is rich in nutritional value and excellent in the firmness of the batter, has a soft texture, The present invention relates to a method for producing a soft pastry and a pastry produced thereby.

In recent years, as the so-called well-being trend has been spreading with the improvement of living standards and the pursuit of quality of life while maintaining a healthy life, consumers tend to purchase foods more than products containing chemicals harmful to human health, In addition, the bread that is fermented by natural yeast that is unique and excellent in taste and flavor than the bread which is fermented by the commercial yeast which has the same taste and flavor everywhere is perceived as the health bread, There is a surge in the application of research and production.

In addition, as the interest in health has increased due to the enhancement of the food culture, so-called functional food, which is focused on the human body control function as food rather than medicine, is also required in the confectionery and bakery fields.

Considering this trend, bio-processing (bio-processing), such as baking improver derived from natural materials, fermenting functional materials and rice, is used to avoid the use of chemicals and to improve the quality and functionality of bread And a method of putting raw materials that have been reprocessed through baking into baking.

On the other hand, the oil facilitates the expansion of confectionery and bakery products, softens the surface, and affects the volume expansion, spreadability, physical properties, etc. of the dough and the product, and serves to delay the aging process. Oysters are often the second largest source of wheat flour in confectionery and bakery products. Therefore, in the case of dough and product having a large amount of fat, fat can have a great influence on quality. Maintenance also modifies the physical properties of the dough and the product, and also influences the sensual qualities such as taste and texture through interaction with other materials.

There are butter, margarine, shortening, etc. which are mainly used in confectionery and baking. Butter is made by separating and curing milk fat in milk, and has been used for imparting flavor and texture to confectionery and bakery products. Margarine is made from liquid animal, vegetable oil, emulsifier, fragrance, salt, etc. as raw material and cured through hydrogenation process, so as to have similar physical properties and texture to butter. Shortening is processed by animal fat hardening obtained from vegetable oil, soybean oil, cottonseed oil, palm oil, and lard. It is similar to using margarine and hydrogenation process, but generally it increases the saturation degree of fatty acid by increasing degree of hydrogenation.

On the other hand, pastry is prepared by kneading flour, water, yeast, oil, and the like as a raw material, filling the fermented dough with a layer of roll-in oil, folding and then pushing and shaping Baked goods. The volume of the pastry expands due to the kneading-up operation, the production of carbon dioxide gas in the dough by fermentation of the yeast, and the preservation of the water vapor during the baking by the filling oil. .

These pastries can be made in the dough by wrapping a loaf of butter or butter, then repeatedly stretching and thinning to form a thin layer of oil and dough, usually about 27 to 250 grains, The texture of the layers is very crispy and the taste is sophisticated and soft.

Korean Patent Publication No. 10-2016-0074936 (published on June 29, 2016) Korean Patent Publication No. 10-2017-0033192 (published on Mar. 24, 2017) Domestic Registration No. 10-1517511 (Registered on Apr. 28, 2015)

The present invention provides a method for producing a pastry using a fermented batter to produce a soft pastry which is rich in nutritive value, excellent in the firmness of dough, excellent in softness and volume and crispy in appearance, and a paste made thereby have.

It is another object of the present invention to provide a method of manufacturing a pastry that can improve the flavor, texture and functionality of the pastry to satisfy consumers' preferences, and a paste produced thereby.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

A method for producing a pastry according to the present invention comprises preparing a buckwheat extract, preparing a squid concentrate, preparing a material including the Baekryucho extract and wheat flour, mixing the mixture to prepare a batter, And aging the mixture to prepare a first aged dough. The first aged dough is mixed with a squid concentrate, followed by aging to prepare a second aged dough. To the second aged dough, rice flour and rice yeast are added Agitated and fermented to prepare a fermented batter, and the fermented batter and the fat were mixed to prepare a paste.

The squid concentrate is prepared by removing the legs and viscera of raw squid and then washing the surface and internal flesh of the squid using purified seawater having a salinity of 3 to 4% Is washed with purified water at 15 to 20 캜, and the squid washed with the purified water is washed once again with green tea extract. The green tea extract is prepared by adding 3 to 5 parts by weight of green tea leaves to 100 parts by weight of purified water The green tea extract is prepared by mixing and maintaining the mixture at a temperature of 25 to 30 ° C for 5 to 10 minutes and then drying the squid washed with the green tea extract, Air of temperature is applied to the squid for 1 to 3 hours so that the water content of the squid is 20 to 30% by weight of the initial amount The dried squid is pulverized and then aged. The pulverized squid is pulverized to have a particle diameter of 10 to 100 탆 and then aged by storing at a temperature of 1 to 3 캜 for 20 to 40 hours, The purified water is mixed with 100 to 300 parts by weight of 100 parts by weight of the aged squid, and the mixture is heated by a heater the synthesis of the heat concentrated to a squid and purified water mixed with a mixture aged, and that the heater is held inside the temperature and pressure of 2.0 to 3.0kgf / cm ² of 110 to 120 ℃, by heating for 2 to 5 hours , The concentration of the solid content of the squid concentrate is 35 to 60 Bricks, and the material including the Baekjangcho extract and wheat flour is prepared The kneaded product is blended in a weight ratio of 10 to 30 parts by weight of an extract of Paeonia japonica and 300 to 600 parts by weight of wheat flour and the freeze aging of the kneaded product is carried out at a temperature of 4 to 6 ° C and a relative humidity 70 to 80% for 1 to 3 hours to produce a primary aged batter, wherein the squid concentrate is contained in a weight ratio of 1 to 5 parts by weight based on 100 parts by weight of the primary aged batter, by storage for 1 to 3 hours at temperature and relative humidity of 70 to 80% of ℃ and adjusting the viscosity of the secondary fermentation kneading water with 4x10 ⁵ to 5x10 ⁵ Dyne and sec / cm ^2, the fermented dough water is the secondary fermentation dough 5 to 10 parts by weight of rice flour and 1 to 3 parts by weight of rice koji per 100 parts by weight of water and then fermenting at a temperature of 40 to 50 DEG C for 10 to 15 hours.

The present invention also includes a paste made by the above-described production method.

The details of other embodiments are included in the detailed description.

The method of producing a pastry according to the present invention can produce a pastry having a rich nutritive value, excellent dough firmness, a soft texture, a good volume, and a crispy outer shape, by producing a pastry using the fermented batter.

In addition, the pastry produced according to the present invention can enhance the flavor, improve the texture and the sensibility, and satisfy the preference of the consumer.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a method for producing a paste according to the present invention will be described in detail.

In order to produce the pastry according to the present invention, the perennial extract may be prepared and prepared.

In the present invention, the extract of Baekryucho can be prepared by using the Baekryeojang and the Baekjangcho stem. The Baekjangcho extract can be prepared by the following method.

That is, the method for producing the perennial plant extract according to the present invention comprises the steps of (1) preparing and washing the stem and stem, (2) drying the stem and the stem, (3) Yeast inoculation step, (5) honey mixing step, (6) fermentation step, (7) fermentation extract preparation step, (8) do.

(1) Stage preparation and washing step

In the preparation and washing step of the perennial stem and the stem, the stem and the stem of the perennial plant used for preparing the perennial stem extract are prepared, and then the stem of the stem and the stem of the perennial stem are washed and removed.

The perennial plant refers to the fruit of an open-handed cactus native to Jeju Island. The fruit of the plant is rich in minerals, dietary fiber, and a good anti-aging pollutant, and contains minerals such as calcium, magnesium and sodium It is similar to aloe, but the content of vitamin C is 5 times that of aloe. Especially, the content of dietary fiber is reported to be highest among all foods.

Cactus fruit is a dietary food, is known to be rich in minerals such as dietary fiber, calcium and iron, and the refreshing taste of pink-red berries has been widely used by many people.

The results of the study on the pine needle cactus, a native plant of Jeju Island conducted by the Korea Food Research Institute, showed that phenolic substances and flavonoid contents were 5%, which was much higher than that of ginger 1.67% and 2.21%, and the dietary fiber content was 30% It is found that the amount of vitamin C is much higher than that of cereals 1.19 ~ 10.35%, fresh vegetables 0.99 ~ 7.42% and fruits 0.19 ~ 2.19%.

In addition, the fruit of palm cactus is known as a diet food because it contains much more phenolic substances and flavonoids than other foods. , Gastrointestinal symptoms, nail-pulling symptoms, rhinitis, degenerative arthritis, headache, insomnia, hypertension, cancer, aging suppression, diabetes and hyperlipemia.

(2) Stage of drying of stem and stem

The step of drying the stem and the stem of the stem is drying the stem and the stem of the stem and removing the moisture.

The drying of the perennial seeds and the perennial stem can be carried out by various known drying methods such as sunlight drying or hot air drying. The drying of the perennial seeds and the perennial stem is carried out at a temperature of 20 to 25 ° C for 3 to 60 days , And the content of water contained in the Baeknyonjapan and Baekjunchon stem is 30 ~ 40wt%.

In the present invention, when the moisture content of the Baekjanggi and the Baekjanggi stem is less than 30% by weight, the Baekjangju and the Baekjanggi stem may not be easily extracted. If the moisture content is more than 40% by weight, Time delay may occur.

(3) Fruit and stem cutting and separation step

The above-mentioned fruit stem and stem cutting and separating step are a step of separating the dried fruit of Baekjangju and the Baekjanggi stem, and then separately separating the Baekjangju stem and the Baekjanggi stem.

In the fruit and stem cutting and separation step, the length of the dried white perennial plant and the white perennial stem may be 1 to 3 cm. By cutting the white perennial plant and the white perennial plant stalk, Since the contact area with the honey to be processed is widened, it is possible to easily extract the useful ingredient contained in the fruit of Baekjangju in the fermentation process with honey and to shorten the fermentation process time, and in the heating process, It is possible to easily extract the oil component contained in the stem of Baekjangcho and shorten the heating process time.

(4) Fermentation yeast inoculation step

The step of inoculating the fermented yeast is a step of inoculating the yeast cultured in the separated nutrient seeds.

The yeast may be Saccharomyces sp., Shizosaccharomyces sp. Or the like. Specifically, Saccharomyces cerevisiae , Shizo saccharomyces, It is preferable to use at least one selected from the group consisting of Schizosaccharomyces pombe , Klureromyceslactis , and Saccharomyces boulardii .

In the present invention, since the yeast is inoculated into the fruit of Baekjunju and fermented, the extracts of the oil-soluble components contained in the Baeknjak leaf are extracted together with the decomposition of the yeast in the process of fermenting the yeast, so that the fermented extract can be easily obtained have.

(5) Honey mixing step

The step of mixing the honey is a step of mixing the honey with the yeast inoculated with the yeast.

In the mixing step of the honey, 15 to 25 parts by weight of honey may be used per 100 parts by weight of the whole white perennial plant inoculated with the yeast.

In general, honey is classified into natural honey and molasses which is artificial honey. Honey is defined as honeybees collecting flower honey from a flower lane and storing and aging in honeycomb. More specifically, It is a sweet, viscous, single substance collected by bees and stored in a honeycomb, which is acidic and consists of two monosaccharides and sometimes contains more complex carbohydrates, minerals, vegetable pigments, enzymes and pollen .

These honeys have been used for nourishment, sedation, detoxification, fatigue recovery, gastrointestinal disorders, coughing, skin dryness, eczema, constipation, nervous breakdown, hangover. They are good for beauty and health and rich in vitamin B group, especially B6 It is widely used as a mating agent in oriental medicine by alleviating the bitter taste of Chinese medicine.

In particular, honey is not changed at a high temperature (30 to 40 ° C) due to its strong sterilizing power. In the present invention, the fermentation efficiency of honey, which is fermented with honey, An extract can be prepared.

(6) Fermentation step

The fermentation step is a step of aging the fermented fruit with the honey mixed with the honeycomb.

In the fermentation step, the honey beans and yeast are mixed in the berries, so that the nutrients of the berries may be microparticulated by decomposition of the yeast without deteriorating the berries.

In the present invention, the fermentation step may be carried out at a temperature of 30 to 40 ° C. for 3 to 6 days. When the fermentation step is carried out at a temperature lower than the lower limit, the fermentation of the perennial plant is not sufficiently effected, It may cause a problem that it is not extracted sufficiently. If it is performed in excess of the upper limit range described above, a further remarkable effect increase over time may not be accompanied and a problem of increasing the process cost may arise.

(7) Fermentation Extract preparation step

The fermented extract is prepared by extracting the fermented fruit of Baekjangju and preparing a fermented extract of Baekjangwon.

As the extraction solvent, at least one solvent selected from the group consisting of water, C1 or C2 lower alcohol, acetone, ethyl acetate, butyl acetate and 1,3-butylene glycol may be used in the fermentation extract preparation step. May be used in an amount of 200 to 400 parts by weight based on 100 parts by weight of the whole fermented white birch seeds.

In addition, as the extraction method in the fermentation extract preparation step, it is possible to use heat extraction, cold extraction, reflux cooling extraction, ultrasonic extraction, etc., and may be extracted once or repeatedly. A person skilled in the art will be familiar with the known technology, and a detailed description thereof will be omitted.

(8) Baekseongcho stem water heating stage

In the step of heating the stem water of the perennial plant, the separated stem is prepared and then heated to prepare a leached solution.

In the heating step, the water is heated in a stew pot so that the vessel containing the stem is not directly exposed to the fire, and then the water is heated. In 100 weight parts of the stern, the water content is 1400 to 1600 weight By weight, and then heating the mixture at a temperature of 150 to 160 DEG C for 1 to 3 hours.

When the heating is carried out at a temperature lower than the lower limit of the above range, the useful components contained in the stem may not be sufficiently leached. If the heating is performed in excess of the upper limit, There is a problem that the process cost is increased without accompanied by a further remarkable increase in the effect.

(9) Step of producing heat extract

The step of preparing the heated extract is a step of removing the solid material, bacillus stearothermophilus, and heating the bacillus lupulus to produce a stem-heated extract of bacillus thuringiensis.

By heating during the heating step, the extract was prepared from 1 to 3 hours at a pressure and a temperature of 2 to 3kgf / cm ^2, and then put into the water bath heated immersion liquid to the heater 120 to 130 ℃, 1/5 to 2 of the first leachate / 5 < / RTI > to produce an extract from which the stem is heated.

If the heating in the step of preparing the heated extract is carried out below the lower limit range, the water contained in the above-mentioned leach solution may not be removed sufficiently and the viscosity of the extract may be too low. If the heating is carried out beyond the upper limit range The viscosity of the extract is too high and the physical properties of the extract can be denatured by excessive heating.

(10) Extraction liquid mixing step

The extractive liquid mixing step is a step of mixing the perennial plant fermented extract and the perennial stem extract to prepare a perennial plant extract.

In the extractive liquid mixing step, the Baekjangcho extract may be prepared by mixing the Baekjangju fermented extract and the Baekjanggi stem hot extract, wherein the Baekjang extract has a weight of 50-100 parts by weight of the Baekjangju fermented extract and 40-60 parts by weight Lt; / RTI >

Next, a squid concentrate can be prepared and prepared. The squid concentrate can be prepared by the following production method.

First, the unused portion of the raw squid can be removed and then washed with seawater. For example, after removing the legs and internal organs of the raw squid, purified sea water having a salinity of 3 to 4% Internal flesh can be cleaned.

In general, squid are rich in functional substances such as taurine, selenium, histidine, EPA, DHA and nucleic acid, and thus have powerful antioxidative and immunological functions in the human body, To prevent aging, as well as to prevent cancer and adult diseases, showing excellent effect is good for recovery from fatigue and brain development is effective.

In the present invention, blood and impurities, which may remain in the squid by osmotic action due to the salinity difference between the surface of the squid and the inner meat and the seawater, by washing the squid removed from the unused portion using seawater as described above, And it is possible to remove the bacteria and fishy fungus which may be caused thereby to increase the stability and flavor.

Next, the surface of the squid washed with the seawater and the inside of the trunk can be washed using purified water at 15 to 20 ° C. As described above, the squid washed with the seawater is washed with purified water to remove saliva And foreign matters can be removed.

Next, the squid washed with the purified water may be washed once more with a green tea extract. The green tea extract is prepared by mixing 3 to 5 parts by weight of green tea leaves with 100 parts by weight of purified water to prepare a mixed solution, The green tea extract can be prepared by allowing the mixed solution to stand at 25 to 30 DEG C for 5 to 10 minutes.

In the present invention, when the preparation of the green tea extract is conducted over the upper limit range, the concentration of the green tea extract is excessively high, resulting in the problem that the flavor and aroma of the squid disappear with a unique flavor of green tea. The concentration of the green tea extract is low so that it is not possible to sufficiently remove the fishy flesh of the squid, and the moisture of the squid can be supplied to the squid more than necessary, thereby reducing the texture of the squid meat.

Next, the squid washed with the green tea extract may be dried. The drying may be performed by applying air at 40 to 50 ° C for 1 to 3 hours to the squid so that the water content of the squid is 20 to 30% by weight And then dried.

In the present invention, when the drying of the squid exceeds the above upper limit range, the water contained in the squid excessively escapes, resulting in a problem that the taste and texture of the squid are altered. The water content of the squid is not sufficiently removed so that the taste and nutrition of the squid can not be sufficiently extracted during the production of the squid concentrate.

Next, the dried squid is pulverized and stored at a low temperature for aging. The pulverized squid is ground to a particle size of 10 to 100 탆 and stored at a temperature of 1 to 3 캜 for 20 to 40 hours, .

In the present invention, when the crushing of squid is crushed out of the above-mentioned range, there may arise a problem that it is difficult to produce a concentrated liquid having a sufficient taste, flavor and nutritional content of the squid, and the ripening of the squid progresses below the lower limit range There is a problem that the texture of the squid disappears and the physical properties of the squid are denatured.

Next, the aged squid is mixed with purified water, and the mixture is put into a heater. After the heater is closed and heated, a squid concentrate can be prepared. The purified water is added to 100 to 300 weight parts By weight.

In the present invention, the mixed solution in which the aged squid and the purified water are mixed can be heated and concentrated by using a heater, the heater being maintained at a temperature of 110 to 120 ° C and a pressure of 2.0 to 3.0 kgf / cm ² , By heating for 2 to 5 hours, the solid concentration of the squid concentrate can be concentrated to 35 to 60 Bricks.

The kneaded product may be formulated in a weight ratio of 10 to 30 parts by weight of the extract of Paeoniae japonica and 300 to 600 parts by weight of wheat flour, , The wheat flour can be prepared from a known wheat flour for making a pastry.

In addition, although the kneaded product of the present invention has been described as being manufactured by including an extract of Leucyrell extract and wheat flour, the technical idea of the present invention includes known materials included in the pastry for producing pastry, .

Next, the kneaded product is chilled and aged to produce a primary aged kneaded product.

The ripening of the kneaded product can be accomplished by storing the kneaded product at a temperature of 4 to 6 ° C and a relative humidity of 70 to 80% for 1 to 3 hours to prepare a primary aged kneaded product.

The cold aging of the kneaded product can cause the kneaded product to have elasticity by recombining the gluten and the materials of the kneaded product. When the kneaded product is subjected to refrigeration aging below the lower limit range, There may arise a problem that the elasticity of the desired kneaded product is difficult to obtain due to the recombination of the particles. If the kneaded product is performed beyond the upper limit range, the surface of the kneaded product may be aged and the elasticity may be deteriorated.

Next, the squid concentrate is mixed with the primary aged batter, kneaded and aged to prepare a secondary aged batter.

The squid concentrate is contained in a weight ratio of 1 to 5 parts by weight with respect to 100 parts by weight of the primary aged batter, and is stored for 1 to 3 hours at a temperature of 4 to 6 캜 and a relative humidity of 70 to 80% The viscosity of the kneaded product can be adjusted to ⁴ x 10 ⁵ to ⁵ x 10 ⁵ Dyne sec / cm ² .

The secondary aged dough is aged after a certain amount of squid concentrate is mixed, thereby richly supplying the taste and nutrition of squid and enhancing physical properties such as hardness, cohesiveness, elasticity, gumminess and chewiness of the batter, .

Next, rice flour and rice yeast are added to the secondary aged batter, stirred, and then fermented to produce a fermented batter.

The fermentation batter is added at a weight ratio of 5 to 10 parts by weight of rice flour and 1 to 3 parts by weight of rice koji to 100 parts by weight of the second aged batter, and then fermented at a temperature of 40 to 50 ° C for 10 to 15 hours The fermentation process of the secondary aged dough can be promoted by adding the above rice flour and rice yeast.

If the fermentation process of the fermentation batter is carried out below the lower limit range, sufficient fermentation promotion may not be promoted by the addition of the secondary rice flour. If the fermentation process is performed in excess of the upper limit range, The physical properties of water may deteriorate and the quality of the produced pastry may deteriorate.

The rice koji may be commercially available rice koji, and rice koji prepared as described below may be used.

That is, in order to prepare the rice koji, first, rice flour is prepared, washed, and then dipped in water at a temperature of 10 to 20 ° C for 100 to 150 minutes to produce rice flour. The rice flour and water are mixed at a ratio of 1: 1.5 to 1 : 2.2, and then heated at a temperature of 100 to 110 DEG C for 50 to 100 minutes to prepare a rice cake. The rice husk, the fermenting bacteria, the yeast, and the water may be prepared by mixing 100 to 200 parts by weight of the rice balls, 5 to 15 parts by weight of the fermenting bacteria, 1 to 3 parts by weight of the yeast And 50 to 80 parts by weight of water.

In the present invention, Aspergillus oryzae ( Aspergillus oryzae ) may be used as the fermenting bacteria.

Aspergillus oryzae ( Aspergillus oryzae ) is a known strain used in the production of soybean paste and has excellent starch resolving ability. Usually, the optimum temperature for growth is around 30 ° C, Organic acids include kojic acid and gluconic acid. In addition, the Hwangguk gum is widely used as an excellent fermentation fungus capable of producing soy sauce, soybean paste, and kochujang using the action of amylase, that is, decomposing starch into sugar. In the present invention, Can be used.

Next, the pastry can be manufactured by mixing the fermentation batter and the fat.

The pastry can be manufactured by pushing the kneaded product and mixing the kneaded product. The process for preparing the pastry by mixing the kneaded product with the fat can be performed by a known ordinary process. For the sake of clarity of the technical idea of the invention, a detailed description thereof will be omitted.

In the present invention, the above-mentioned fat-and-canola oil is used as a filler oil in a mixture of butter and canola oil. Thus, it is possible to improve the bulkiness of butter, margarine and shortening as compared with the case of using butter, Can be manufactured.

In the present invention, by using canola oil as a filling oil, it is possible to produce a pastry having excellent bakery properties (physical properties and sensory properties) while reducing saturated fat and trans fat, wherein the oil contains 50 to 80% by weight of butter, By weight to 50% by weight, it is possible to produce a soft pastry having a good swelling property.

Further, in the present invention, the butter may be butter produced by the following method.

The butter is prepared by milling 300 to 600 parts by weight of butter at a temperature of 14 to 16 DEG C, pulverizing it with a pulverizer, and then pulverizing the pulverized butter at a ratio of 15 to 17 Lt; 0 > C and aged to soften the physical properties of the butter.

Next, 10 to 30 parts by weight of the milk mixture may be mixed with 100 parts by weight of the whole butter. The milk mixture may be prepared by mixing milk, fructose and syrup, and the milk mixture may contain 10 to 30 wt. 8 to 10 parts by weight of crystalline fructose, and 5 to 8 parts by weight of starch syrup.

The butter and milk mixture is then heated in a microwave of 500 to 700 W for 1 to 2 minutes and the heated butter and milk mixture can be chilled at a temperature of 8 to 12 DEG C for 100 to 200 minutes, The butter and milk mixture can be sterilized by heating the butter and milk mixture to thereby ensure storage stability.

Hereinafter, examples and comparative examples of the process for producing a paste according to the present invention will be described in more detail.

<Examples>

First, the Baekjangcho extract and the squid concentrate were prepared. The Baekjangcho extract was prepared by mixing Baekjangjiae extract and Baekjejang stem extract at a weight ratio of 70:50.

Next, 20 weight parts of Baicin Seed extract and 500 weight parts of wheat flour were blended to prepare a kneaded product. The kneaded product was stored at a temperature of 5 DEG C and a relative humidity of 75% for 2 hours to prepare a primary aged batter Respectively.

Next, the primary aged batter was mixed at a weight ratio of 3 parts by weight of squid concentrate to 100 parts by weight of the aged batter, and the mixture was stored at a temperature of 5 ° C and a relative humidity of 75% for 2 hours to prepare a secondary aged batter Respectively.

Subsequently, a fermentation batter was prepared by adding 8 parts by weight of rice flour and 2 parts by weight of rice yeast to 100 parts by weight of the secondary aged batter by fermentation at a temperature of 45 캜 for 12 hours, After the water and the oil were mixed, a known pastry was produced and a paste according to the examples was prepared.

&Lt; Comparative Example 1 &

A commercially available pastry was purchased and used as a pastry according to Comparative Example 1. [

&Lt; Comparative Example 2 &

The pastry was prepared in the same manner as in the example, but the pastry according to the comparative example 2 was not included in the extract of the perennial plant.

&Lt; Comparative Example 3 &

A paste was prepared in the same manner as in Example 1, except that the paste according to Comparative Example 3 contained no squid concentrate.

Sensory evaluation was performed on the texture, texture, flavor, flavor, and preference of the pastry prepared according to Examples and Comparative Examples 1, 2, and 3, and the results are shown in Table 2 below. The sensory test was carried out on 20 food specialists and general consumers. The scores and evaluation criteria were evaluated using the 9-point scoring method, as shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Texture Incense (odor) Texture Flavor (taste) Comprehensive preference Example 8.5 8.4 8.5 8.6 8.5 Comparative Example 1 7.8 8.0 7.9 7.9 7.9 Comparative Example 2 7.6 7.5 7.5 7.5 7.5 Comparative Example 3 7.8 7.7 7.6 7.5 7.6

As shown in the above-mentioned [Table 2], the texture, texture, flavor, flavor and overall preference of the pastries produced according to the examples and Comparative Examples 1, 2 and 3 were compared, Was superior to the pastries prepared according to Comparative Examples 1, 2 and 3 in terms of overall texture, texture, flavor, flavor and overall preference.

This is because the pastry prepared according to the embodiment includes the perennial plant extract and the squid concentrate, and after the primary, secondary aging and fermentation processes, the batter is manufactured to improve the flavor and improve the texture and sensibility of the pastry, It is judged that the preference degree is satisfied.

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, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (3)

delete The extract of Baekryuncho was prepared and prepared,
The squid concentrate is prepared and prepared,
The ingredients including the Baekjangcho extract and wheat flour were prepared and mixed to prepare a kneaded product,
The kneaded product is chilled and aged to prepare a first aged kneaded product,
The squid concentrate was mixed with the primary aged batter, kneaded and aged to prepare a secondary aged batter,
Rice flour and rice yeast were added to the secondary aged batter, stirred, and fermented to prepare a fermented batter,
Mixing the fermentation batter and the fat to prepare a paste,
The squid concentrate contains,
After removing the legs and viscera of the raw squid, the surface and inner flesh of the squid are washed using purified seawater having a salinity of 3 to 4%, and the surface and the inside of the body of the squid washed with the seawater are cooled to 15 to 20 ° C And the cuttlefish washed with the purified water is washed once again with a green tea extract. The green tea extract is prepared by mixing 3 to 5 parts by weight of green tea leaves with respect to 100 parts by weight of purified water to prepare a mixture And the mixed solution is left to stand at 25 to 30 ° C for 5 to 10 minutes to prepare a green tea extract, and the squid washed with the green tea extract is dried, To the squid for 3 hours, thereby drying the squid so that the moisture content of the squid is 20 to 30% by weight of the initial amount, The squid is pulverized and then aged. The pulverized squid is ground to a particle size of 10 to 100 탆 and then stored at a temperature of 1 to 3 캜 for 20 to 40 hours. The aged squid is mixed with purified water The squid concentrate is mixed with 100 to 300 parts by weight of 100 parts by weight of the aged squid. The squid concentrate is mixed with 100 parts by weight of the aged squid by using a heater, and purified water, but the concentrated heating the mixture mixed by the heater and to maintain the internal temperature and pressure of 2.0 to 3.0kgf / cm ² of 110 to 120 ℃, heated for 2 to 5 hours, solid content of the concentrated liquid squid Is &lt; / RTI &gt; 35 to 60 Bricks,
Wherein the dough is blended in a weight ratio of 10 to 30 parts by weight of an extract of a perennial plant and 300 to 600 parts by weight of wheat flour,
The fermentation of the kneaded product is accomplished by storing the kneaded product at a temperature of 4 to 6 DEG C and a relative humidity of 70 to 80% for 1 to 3 hours to prepare a first aged kneaded product,
The squid concentrate is contained in a weight ratio of 1 to 5 parts by weight with respect to 100 parts by weight of the primary aged batter, and is stored for 1 to 3 hours at a temperature of 4 to 6 캜 and a relative humidity of 70 to 80% The viscosity of the kneaded product was adjusted to ⁴ × 10 ⁵ to ⁵ × 10 ⁵ Dyne · sec / cm ² ,
The fermentation batter is added at a weight ratio of 5 to 10 parts by weight of rice flour and 1 to 3 parts by weight of rice koji to 100 parts by weight of the second aged batter, and then fermented at a temperature of 40 to 50 ° C for 10 to 15 hours By weight based on the total weight of the paste.
A pastry produced by the method of claim 2.