KR102086488B1 - Shou zhua bing and manufacturing method thereof - Google Patents

Abstract

The present invention relates to ShouZhua Bing (Chinese street food) and a manufacturing method thereof which can produce the impression of a color to promote the texture by manufacturing ShouZhua Bing with dough where anthocyanin carbonated water is putted, can provide further crispness when being toasted by injecting bubbles, and can improve storage stability by applying an extract of the bark of an evergreen tree on the dough to remove the possibility of the growth of harmful bacteria. The manufacturing method for ShouZhua Bing comprises: a step of manufacturing anthocyanin carbonated water; a step of manufacturing an extract of the bark of an evergreen tree; a step of manufacturing a dough base by mixing 100 parts by weight of flour, 70-95 parts by weight of modified tapioca starch, 30-60 parts by weight of glutinous rice flour, and 12-30 parts by weight of powdered oils and fats; a step of mixing the dough base and the anthocyanin carbonated water in the ratio of 8:2 and kneading the mixture in a kneader at 148 rpm for four minutes; a step of aging the dough; a step of molding the dough into dough skin at the thickness of 0.5-2 mm by using a high-temperature extruder; a step of rapidly freezing and drying the dough skin; a step of applying the extract of the bark of an evergreen tree on the surface of the dried dough skin; a step of overlapping the dough skin applied with the extract of the bark of an evergreen tree in 7-10 layers; a step of making bread by baking the multi-layered dough skin on a greased pan at 180°C; and a step of putting at least one topping among spring onion, egg, ham, and cheese inside the bread.

Description

Shoving and its manufacturing method {SHOU ZHUA BING AND MANUFACTURING METHOD THEREOF}

The present invention is not only to produce a showy color by making the show seating with a dough prepared by adding anthocyanin carbonated water, but also to make the texture more crisp when baked by injecting bubbles, by applying the evergreen bark extract to the dough The present invention relates to a showshaving and a method of manufacturing the same, which can improve the storage stability by removing the possibility of reproduction of harmful bacteria.

Shovingbing is a Taiwanese toast that is made by layering a layer of dough and baking it in oil with toppings of green onions, eggs, ham and cheese. In addition, by forming an air layer between the dough to help the texture.

As the number of single-person households has increased recently, the transition from family-centered eating to personal eating has been made, and as the proportion of eating out increases, various attempts have been made to satisfy the quality, nutrition, and taste.

In particular, as the consumption of traditional foods such as rice noodles and tacos increases daily due to the diversification of dietary life, researches to develop various overseas foods to suit Korean tastes are being actively conducted, and their marketability is gradually expanding.

Increasing interest in health due to the improvement of living standards and the rapid development of science and technology, various recipes are being developed to replace chemical additives with natural materials. It is urgent to develop a recipe that can improve the shelf life so that it is harmless to the human body and has a good flavor evenly.

Republic of Korea Patent No. 10-1585655

The present invention is to meet the above technical problem, by producing a show seat with a dough prepared by adding anthocyanin carbonated water can not only produce a texture that enhances the texture, but also make the texture more crisp when infused by baking bubbles It is an object of the present invention to provide a showshaving and a method of manufacturing the same.

It is another object of the present invention to provide a showshaving and a method for manufacturing the same, which can improve the storage stability by removing the possibility of propagation of harmful bacteria by applying the evergreen bark extract to the dough.

As a means for achieving the above object, the composition of the present invention comprises the steps of preparing anthocyanin carbonated water, preparing an evergreen bark extract, 100 parts by weight of flour, 70 to 95 parts by weight of tapioca modified starch, glutinous rice flour 30 ~ Preparing a dough base by mixing 60 parts by weight and 12-30 parts by weight of powder, and mixing the dough base and the anthocyanin carbonated water at 8: 2 based on the weight for 4 minutes at a rotation speed of 148 rpm in the dough machine. Kneading, aging the dough, forming the dough into 0.5 ~ 2mm thick dough skin using a high temperature extruder, quench drying the dough skin, and the dried Applying the above-mentioned evergreen bark extract on the surface of the dough skin, overlapping the dough skin to which the above-mentioned evergreen bark extract is applied in 7 to 10 layers, and half of the multilayer structure described above Preferably comprising including the step of putting the method to make bread baked in the pan 180 ℃ wrapped around the blood, oil, wave between the bread, eggs, ham, cheese of at least one or more complete shows jwabing.

The configuration of the present invention, the step of producing the anthocyanin carbonated water, the step of cutting the eggplant at an angle of 30 to 35 ° at an angle of 3 ~ 4mm to the thickness of 3 ~ 4mm, the branch subjected to the cutting step at -50 ℃ 6 hours freeze-drying step, 5-15% by weight of the freeze-dried eggplant mixed with 85 to 95% by weight of purified water to maintain the 30 ~ 40 ℃ primary aging for 4 hours to 5 hours, and the Extracting anthocyanin after the first aging, filtering the extract in a cotton cloth of 200 mseh, and aging the filtered anthocyanin extract in a low temperature high temperature for 2 days at a temperature of 2 to 6 ° C. And, it is preferable to include a step of injecting carbon dioxide gas into the aged extraction water.

The composition of the present invention, the step of preparing the evergreen bark extract, the step of extracting the evergreen bark with 80% ethanol, the step of completely removing the solvent from the extract to obtain a concentrate, and the above concentrated liquid It comprises a step of homogeneous mixing to make an aqueous solution to 20% of the weight, wherein the evergreen bark is preferably used by collecting at least one or more of spruce, cypress, yew tree.

The configuration of the present invention, the step of ripening the dough, preferably aged for 12 hours at a temperature 10 ℃, 40% humidity conditions in a thermo-hygrostat.

In the configuration of the present invention, the step of quenching the kneaded blood is preferably carried out by transferring the molded kneaded blood with a cooling feed belt to quench at -20 ° C and dry for 15 to 20 minutes.

Showshaving prepared by this invention can be applied to the actual food industry, by producing a showshaving with a dough prepared by adding anthocyanin carbonated water not only can produce a texture that enhances the texture, but also when injecting bubbles to bake It can be made crispy, and by applying the evergreen bark extract to the dough can remove the possibility of harmful bacteria to improve the storage stability.

1 is a flow chart of a manufacturing method for a showshaving according to the present invention.

Hereinafter, in order to explain in detail that a person having ordinary skill in the art can easily carry out the present invention, preferred examples of the present invention will be described in detail with reference to the accompanying drawings. Other objects, features, and operational advantages, including the object, operation, and effect of this invention, will become more apparent from the description of the preferred embodiment.

For reference, the embodiments disclosed herein are only presented by selecting the most preferred embodiment in order to help those skilled in the art from the various possible examples, the technical spirit of the present invention is not limited or limited only by the embodiments presented In addition, various changes, additions and changes are possible within the scope not departing from the technical idea of the present invention, as well as other equivalent embodiments.

In addition, the terms or words used in the specification and claims are defined on the basis that the inventor can properly define the concept of terms in order to best describe the invention in his own way, usually It should not be construed as being limited to only or in a dictionary sense, but should be construed as meanings and concepts consistent with the technical spirit of this invention. As an example, singular forms include plural forms unless the context clearly indicates otherwise.

1 is a flow chart of a manufacturing method for a showshaving according to the present invention.

As shown in Figure 1, the configuration of the showshaving manufacturing method according to the present invention, the step of preparing anthocyanin carbonated water (S10), the step of preparing an evergreen bark extract (S20), 100 parts by weight of flour, tapioca modified Starch 70 ~ 95 parts by weight, glutinous rice powder 30 ~ 60 parts by weight, powder maintenance step 12 to 30 parts by weight to prepare a dough base (S30), the dough base and the anthocyanin carbonated water based on the weight 8 : 2 to knead for 4 minutes at 148rpm rotation speed in the kneading machine (S40), the step of aging the dough (S50), and the dough by using a high temperature extruder 0.5 ~ 2mm thick dough fatigue Forming step (S60), the step of quenching and drying the kneaded blood (S70), the step of applying the evergreen bark extract on the surface of the dried kneaded skin (S80) and the evergreen bark extract is 7 ~ 10 layers of applied dough Overlapping step (S90), the step of making the bread by baking the above-mentioned multi-layered dough in a 180 ° C pan with oil (S100), and topping at least one or more of green onions, eggs, ham, cheese between the bread It comprises a step (S110).

The step of preparing the anthocyanin carbonated water (S10), the step of cutting the eggplant at an angle of 30 ~ 35 ° at an angle of 3 ~ 4mm (S11) and the branched through the cutting step at -50 ℃ 6 hours freeze-drying step (S12), and 5-15% by weight of the freeze-dried eggplant in a ratio of 85-95% by weight of purified water to maintain the 30 ~ 40 ℃ step of primary ripening for 4 hours to 5 hours (S13), and extracting the anthocyanin after the first aging (S14), and filtering the extract in a cotton cloth of 200 mseh (S15), and filtered anthocyanin extract water for 2-6 ℃ It comprises a step (S16) of secondary aging in a low temperature high temperature is maintained, and the step of injecting carbon dioxide gas into the aged extract (S17).

The anthocyanin carbonated water may not only produce a color that enhances the texture, but may also give a crispy texture to the empty space formed by removing carbon dioxide when baked by injecting carbon dioxide into the dough.

Through the second aging step (S16) it is possible to make the red color of the anthocyanin extracted more deeply, there was a problem that a sour smell occurs when the aging period exceeds 2 days.

The step of preparing the evergreen bark extract (S20), the step of extracting the evergreen bark with 80% ethanol, the step of completely removing the solvent from the extract to obtain a concentrate, the concentrate is 20% by weight of water It comprises the step of preparing a homogeneous mixing to an aqueous solution to a%.

The above-mentioned evergreen bark is used by collecting at least one of spruce, cypress, yew tree.

Since the above-mentioned evergreen bark extract is known to be excellent in antibacterial activity, it can be prevented from propagating harmful bacteria by applying it to dough and improving storage stability. In addition, the chiraya saponin contained in the evergreen bark is known to be excellent in foaming ability and foam stability among the saponins because there are a large number of hydroxyl groups in the molecule, it is possible to give a crispy taste by stabilizing the bubble between the dough skin. .

The step of aging the dough (S50), the temperature in the thermo-hygrostat at 10 ℃, 40% humidity conditions for 30 to 40 minutes. This is effective to increase the elasticity of the dough. If the aging time exceeds 40 minutes, the bubbles injected between the dough is discharged is difficult to give a crispy texture.

The step (S60) of forming the batter skin has a problem in that if it is manufactured with a thickness of more than 2 mm, the adhesive force is easily separated when baked in several layers, and easily separated, and if it is manufactured with less than 0.5 mm, it is easily torn in the manufacturing process.

In the step of squeezing the kneaded blood (S70), the molded kneaded blood is transferred to a cold transfer belt, quenched at -20 ° C, and dried for 15 to 20 minutes.

Experimental Example 1

In order to confirm that the growth of harmful bacteria can be prevented by applying the above-mentioned evergreen bark extract to the kneaded blood, preparing the kneaded blood (Example 1, Comparative Example 1) by varying the presence or absence of the application of the evergreen bark extract to test the bacteria detection test Was performed. Bacterial detection tests were performed on a sterile workbench and dry film medium for Staphylococcus aureus was used.

First, 9 ml of sterile water is added to 1 g of pulverized dough skin to make a 10-fold diluted solution evenly mixed using a homogenizer. Transfer the sample dilution solution to the sterile test tube and inoculate S. aureus to 3.0 × 10 ² CFU / mL concentration and mix using a Vortex Mixer. Inoculate 1 mL of the finished sample solution into the dry film medium, transfer to an incubator, and incubate at 35 ° C. for 48 hours. After 48 hours, the number of colonies formed on the dry film medium was read to calculate the rate of change of the number of bacteria. The results are shown in Table 1 below.

Example 1 Comparative Example 1 Evergreen bark extract
Application ○ × Fungal concentration
(CFU / mL) 2.7 × 10 ² 4.3 × 10 ² Fungal
Rate of change -9% + 44%

As described above, in Comparative Example 1 was increased than the inoculated bacteria concentration, in the case of Example 1 it was confirmed that a small amount of bacteria removed. It can be confirmed that the bacterium concentration was changed depending on the application of the evergreen bark extract, which can be judged to show the antibacterial effect of the evergreen bark extract. Therefore, the dough skin coated with the evergreen bark extract of the present invention can eliminate the possibility of reproduction of harmful bacteria.

(Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, Comparative Example 6, Comparative Example 7)

Carta of Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, Comparative Example 6, Comparative Example 7 by only changing the anthocyanin carbonated water production method and the mixing of the dough and anthocyanin carbonated water in comparison with Examples 1 and 2 Each varnish was prepared as follows, and the rest of the process was prepared in the same manner as in Example 1.

Example 1 Example 2 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Primary ripening Aging temperature (℃) 30 40 25 50 30 40 30 40 Ripening time (h) 4 4 4 4 4 4 4 4 Secondary ripening Aging temperature (℃) 2 6 2 6 -4 10 2 6 Ripening time (h) 48 48 48 48 48 48 48 48 Dough base:
Anthocyanin carbonated water 8: 2 8: 2 8: 2 8: 2 8: 2 8: 2 6: 4 6: 4

Experimental Example 2

Show-shaving prepared by the above-described method (Example 1, Example 2, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, in order to determine whether the anthocyanin carbonated water can give a more crisp texture After preparing Comparative Example 6 and Comparative Example 7), the blinds were compared from 3 pm to 4 pm, avoiding the noon time of fasting for 20 to 55 year olds. The sensory show-shaving was provided in disposable paper cups without toppings, and water and spit paper cups were provided to rinse the mouth during evaluation. The evaluation contents were classified into color, texture, and odor to be evaluated by the minimum 1-point and the maximum 10-point scales. After a total of 15 panelists were thoroughly trained on the sensory evaluation method and evaluation characteristics, the evaluation was conducted. The results are calculated as average scores and are shown in Table 3 below.

Evaluation item Example 1 Example 2 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 color 9.3 9.5 7.5 6.5 7.1 6.6 8.3 8.4 Texture 9.0 9.2 9.0 9.2 8.6 8.2 6.7 6.7 smell 8.9 8.7 8.4 8.6 8.5 6.5 8.7 8.6

As shown in the above results, in Examples 1 and 2, the color of the show-bing is red, the appetite, the texture is crisp, and the smell is good. It was. On the other hand, in Comparative Example 2, the extraction yield of anthocyanin was lowered due to the low first aging temperature, so that the color of the show ice was close to the ivory color, and the preference was low. In Comparative Example 3, in which the primary aging temperature was the highest, the pulp was mixed in the filtration step, and the surface of the baked show-single was speckled and evaluated as a foreign substance. In Comparative Example 4, the red color of the anthocyanin was not sufficiently developed due to the low second aging temperature, thereby obtaining a low score in color. In Comparative Example 5, the sour odor occurred during the aging process due to the high aging temperature, which received a low score in the odor item. In Comparative Example 6 and Comparative Example 7 in which the compounding ratio of anthocyanin carbonated water in the dough was increased, the viscosity of the dough was low, so that the carbon dioxide gas could not be stably grabbed, and the crispy texture was evaluated. Therefore, it is most preferable to manufacture showshaving by the manufacturing method of Example 1 or Example 2 of this invention.

Claims (6)

Preparing anthocyanin carbonated water,
Preparing an evergreen bark extract,
Preparing a dough base by mixing 100 parts by weight of flour, 70 to 95 parts by weight of tapioca modified starch, 30 to 60 parts by weight of glutinous rice flour, and 12 to 30 parts by weight of powder oil and fat;
Mixing the dough base and the anthocyanin carbonated water at 8: 2 based on the weight and kneading at a kneading machine at 148 rpm for 4 minutes;
Aging the dough;
Molding the dough into a dough skin having a thickness of 0.5 to 2 mm using a high temperature extruder;
Quenching and drying the dough paste;
Coating the evergreen bark extract on the surface of the dried dough;
And overlapping the dough peeled with the above-mentioned evergreen bark extract in 7 to 10 layers,
Baking the dough layer overlapped with the above-mentioned layer in a 180 ℃ pan with oil to make bread,
Tossing manufacturing method comprising the step of topping at least one or more of the leek, egg, ham, cheese between the bread. The method of claim 1,
Preparing the anthocyanin carbonated water,
Cutting the branches obliquely at an angle of 30 to 35 ° with a thickness of 3 to 4 mm,
Lyophilizing the branched eggplant at -50 ° C. for 6 hours
5 to 15% by weight of the freeze-dried eggplant mixed with 85 to 95% by weight of purified water to maintain the 30 ~ 40 ℃ the first step of 4 hours to 5 hours, and
Extracting anthocyanin after the first aging,
Filtering the extract on a cotton cloth of 200 mesh;
Secondary aging of the filtered anthocyanin extract water at low temperature for 2 days at a temperature of 2 ~ 6 ℃,
Show-shaving manufacturing method comprising the step of injecting carbon dioxide gas into the aged extraction water. The method of claim 1,
Preparing the above-mentioned evergreen bark extract,
Extracting the evergreen bark with 80% ethanol,
Completely removing the solvent from the extract to obtain a concentrate;
Homogenously mixing the concentrated solution to 20% of the weight of water to prepare an aqueous solution,
The above-mentioned evergreen bark is produced by using at least one or more of the spruce, cypress, yew, showshaving production method. The method of claim 1,
The step of ripening the dough,
The method of manufacturing a showshaving, characterized in that aged for 12 hours at a temperature 10 ℃, 40% humidity conditions in a constant temperature and humidity. The method of claim 1,
Rapidly drying the dough blood,
Show-shaving manufacturing method characterized in that the molded dough blood is transferred to the cooling transfer belt quenched at -20 ℃ and dried for 15 to 20 minutes. A showshaving characterized in that it is produced by the method of any one of claims 1 to 5.

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