KR102118743B1 - Manufacturing method for stick type biscuits with mixed grains - Google Patents
Manufacturing method for stick type biscuits with mixed grains Download PDFInfo
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- KR102118743B1 KR102118743B1 KR1020190180063A KR20190180063A KR102118743B1 KR 102118743 B1 KR102118743 B1 KR 102118743B1 KR 1020190180063 A KR1020190180063 A KR 1020190180063A KR 20190180063 A KR20190180063 A KR 20190180063A KR 102118743 B1 KR102118743 B1 KR 102118743B1
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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
- A21D2/36—Vegetable material
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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
- A21D8/025—Treating dough with gases
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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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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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 잡곡 스틱의 제조방법에 관한 것으로서, 더욱 상세하게는, 막대 형태의 과자인 잡곡 스틱의 제조방법에 관한 것이다. The present invention relates to a method of manufacturing a grain stick, and more particularly, to a method of manufacturing a grain stick that is a stick-shaped cookie.
일반적으로 막대 형태의 과자인 스틱은 밀가루를 이용하여 반죽하고 구운 과자로서, 대표적인 스틱의 제조방법으로는 대한민국 공개특허공보 공개번호 제10-2017-0120594호(2017.10.31.공개)가 있으며, 이 종래기술은 전분 및 밀가루, 코코아 파우더 포테이토 그래뉼 등을 함유하는 생지를 막대 형태로 만들어 소성하여 이루어진다.In general, sticks, which are sticks in the form of rods, are kneaded and baked using flour, and a representative stick manufacturing method is Korean Patent Publication No. 10-2017-0120594 (published on October 31, 2017). The prior art is made by baking raw dough containing starch and wheat flour, cocoa powder potato granules, and the like in a rod shape.
이와 같은 종래기술은 분말을 사용함으로써 양호한 성형성을 확보하고는 있지만, 다양한 곡물을 추가할 경우 성형성이 떨어지고 굽기과정에서 잘 바스러지며 식감이 지나치게 딱딱하며 섭취시 가루가 많이 발생되는 등의 문제점이 있다.This prior art secures good moldability by using powder, but has problems such as poor moldability when added to various grains, crumbs well in the baking process, excessive texture, and a lot of powder when ingested. have.
상기한 바와 같은 문제점을 해결하기 위해 발명된 것으로서, 본 발명은 맛과 식감이 우수하면서도 건강에 유익한 잡곡 스틱의 제조방법을 제공하고자 하는 데 그 목적이 있다.Invented to solve the problems as described above, the present invention has an object to provide a method of manufacturing a grain stick that is excellent in taste and texture but is beneficial to health.
또한, 본 발명은 다양한 잡곡에 적용가능하면서도 소비자의 기호를 충족시킬 수 있도록 하는 표준적인 레시피를 제공할 수 있도록 하는 잡곡 스틱의 제조방법을 제공하고자 하는 데 목적이 있다.In addition, it is an object of the present invention to provide a method of manufacturing a grain stick that can be applied to various grains and can provide a standard recipe to satisfy a consumer's preference.
또한, 본 발명은 굽기과정이나 보관 중에 파손이 적은 잡곡 스틱의 제조방법을 제공하고자 하는 데 목적이 있다.In addition, an object of the present invention is to provide a method of manufacturing a grain stick with little damage during a baking process or storage.
상기한 바와 같은 과제를 해결하기 위한 수단으로서, 본 발명인 잡곡 스틱의 제조방법은,As a means for solving the problems as described above, the method for producing a grain stick according to the present invention,
강력분 500중량부, 잡곡 300중량부, 박력분 200중량부, 꿀 200중량부, 물 450중량부, 냉동 이스트 15중량부, 발효종 100중량부, 설탕 5중량부를 혼합하여 믹싱하는 재료 믹싱 단계,500 parts by weight of strong powder, 300 parts by weight of grain, 200 parts by weight of powerful powder, 200 parts by weight of honey, 450 parts by weight of water, 15 parts by weight of frozen yeast, 100 parts by weight of fermented species, and 5 parts by weight of sugar
믹싱된 재료를 32℃, 습도 80%에서 30분간 발효시키는 1차 발효 단계,Primary fermentation step of fermenting the mixed material at 32°C and 80% humidity for 30 minutes,
발효된 재료를 30분간 쳐서 가스를 빼는 가스빼기 단계,Degassing step of degassing by hitting the fermented material for 30 minutes,
가스 빼기 된 재료를 2등분으로 분할하는 재료 분할 단계,A material splitting step of dividing the degassed material into two equal parts,
2등분된 재료를 직사각형으로 밀어서 펴는 1차 성형 단계,The first molding step of unfolding the material divided into two by a rectangle,
성형된 하나의 반죽 위에 체다 치즈를 200중량부를 뿌린 후 나머지 하나의 반죽으로 덮는 속재료 투입 단계,Putting 200 parts by weight of cheddar cheese on one molded dough and then adding the ingredients to cover the other dough,
속재료 투입된 재료를 다시 밀어서 펴는 2차 성형 단계,Secondary molding step of pushing and spreading the ingredients added again,
성형된 재료를 다시 32℃, 습도 78%에서 30분간 발효시키는 2차 발효 단계,Secondary fermentation step of fermenting the molded material again at 32°C and humidity of 78% for 30 minutes,
발효가 끝난 반죽을 막대 모양으로 자르는 소분 단계,Subdivision step of cutting the fermented dough into a rod shape,
소분된 재료를 윗불 200℃, 아랫불 160℃에서 18분간 굽는 굽기 단계를 포함하여 이루어지는 것을 특징으로 한다.It characterized in that it comprises a baking step of baking the baked material at 200 ℃ for the upper fire, 160 ℃ for the lower fire for 18 minutes.
또한, 상기 굽기 단계 이후에는,In addition, after the baking step,
굽기된 스틱에 소스를 바른 후 흑임자 고물을 묻히는 부가 재료 첨가 단계를 더 포함하여 구성되며,After adding the sauce to the baked stick, it further comprises the step of adding an additional material to be smeared with black sesame seeds,
상기 소스는 꿀 50중량부, 마요네즈 200중량부, 물엿 300중량부, 레몬즙 40중량부를 포함하여 이루어지는 것을 특징으로 한다.The sauce is characterized by comprising 50 parts by weight of honey, 200 parts by weight of mayonnaise, 300 parts by weight of starch syrup, and 40 parts by weight of lemon juice.
또한, 재료 믹싱 단계에서는,In addition, in the material mixing step,
강력분, 자일라나아제, 알파아밀라아제, 리파아제, 글루코아밀라아제의 혼합물 5중량부를 더 추가하되,5 parts by weight of a mixture of strong powder, xylanase, alpha amylase, lipase, and glucoamylase is added,
강력분, 자일라나아제, 알파아밀라아제, 리파아제, 글루코아밀아아제의 중량비는 4.9:0.01~2:0.01~1:0.01~1:0.01~1인 것을 특징으로 한다.The weight ratio of strong powder, xylanase, alphaamylase, lipase, and glucoamylase is characterized by being 4.9:0.01 to 2:0.01 to 1:0.01 to 1:0.01 to 1.
또한, 상기 재료 믹싱 단계에서는 흰민들레잎 분말을 5~30 중량부 및 초피잎 분말 0.5~2 중량부가 더 혼합되는 것을 특징으로 한다.In addition, the material mixing step is characterized in that 5-30 parts by weight of white dandelion leaf powder and 0.5-2 parts by weight of cinnamon leaf powder are further mixed.
또한, 상기 흰민들레잎 분말의 제조는,In addition, the preparation of the white dandelion leaf powder,
흰민들레잎을 세척하는 세척단계,Washing step of washing white dandelion leaves,
세척된 흰민들레잎을 건조시키는 1차 건조단계,The first drying step of drying the washed white dandelion leaves,
건조된 흰민들레잎을 분쇄하는 분쇄단계,Grinding step to crush the dried white dandelion leaf,
분쇄된 흰민들레잎을 망에 넣고 탄산수에 2~3시간 침지시키는 탄산수 처리단계,Carbonated water treatment step of putting crushed white dandelion leaf into the net and immersing it in carbonated water for 2-3 hours,
탄산수 처리된 흰민들레잎을 재건조시키는 2차 건조단계로 이루어지는 것을 특징으로 한다.It is characterized in that it consists of a second drying step of re-drying the white dandelion leaf treated with carbonated water.
상기한 바와 같은 과제해결수단을 통해, 본 발명인 잡곡 스틱의 제조방법은 맛과 식감이 우수하면서도 건강에 유익하고, 다양한 잡곡에 적용가능하면서도 소비자의 기호를 충족시킬 수 있도록 하는 표준적인 레시피를 제공할 수 있으며, 굽기과정이나 보관 중에 파손이 적은 등의 이점이 있다.Through the above-described problem solving means, the inventors' method of manufacturing grain sticks provides a standard recipe that is excellent in taste and texture, is beneficial to health, and is applicable to various grains while satisfying consumer preferences. There are advantages such as less damage during the baking process or storage.
도 1은 본 발명에 따른 잡곡 스틱의 제조방법을 도시한 블록도이다.1 is a block diagram showing a method of manufacturing a grain stick according to the present invention.
본 발명에 따른 잡곡 스틱의 제조방법의 바람직한 실시예를 첨부된 도면을 참조하여 구체적으로 설명한다.A preferred embodiment of the method of manufacturing a grain stick according to the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 잡곡 스틱의 제조방법을 도시한 블록도이다.1 is a block diagram showing a method of manufacturing a grain stick according to the present invention.
도 1에 도시된 바와 같이, 본 발명에 따른 잡곡 스틱의 제조방법은 기본 재료들을 혼합하여 반죽하는 재료 믹싱 단계, 믹싱되고 반죽된 재료를 발효시키는 1차 발효 단계, 발효된 반죽을 타격하여 가스를 빼는 가스빼기 단계, 반죽을 반으로 나누는 재료 분할 단계, 나누어진 재료를 직사각형으로 성형하는 1차 성형 단계, 성형된 재료에 속재료를 투입하는 속재료 투입 단계, 속재료 투입 후 다시 성형하는 2차 성형 단계, 재차 발효시키는 2차 발효 단계, 굽기 단계를 포함하여 구성된다.As shown in Figure 1, the method of manufacturing a grain stick according to the present invention is a material mixing step of mixing and kneading the basic materials, a primary fermentation step of fermenting the mixed and kneaded material, and hitting the fermented dough to gas Degassing step, material dividing step of dividing the dough in half, primary shaping step of shaping the divided material into rectangles, injecting of the ingredients into the molded material, and secondary shaping of the ingredients after the ingredients are added. It is composed of a second fermentation step of fermentation again, and a baking step.
여기서, 재료 믹싱 단계에서는 강력분 500중량부, 잡곡 300중량부, 박력분 200중량부, 꿀 200중량부, 물 450중량부, 냉동 이스트 15중량부, 발효종 100중량부, 설탕 5중량부를 혼합하여 믹싱하게 된다. 잡곡은 다양한 형태 곡물이 사용될 수 있으며, 특별한 재료에 한정하는 것은 아니며, 구체적으로 한정하자면, 보리, 밀, 옥수수, 기장, 조, 깨, 콩 등이 될 수 있다.Here, in the material mixing step, 500 parts by weight of strong powder, 300 parts by weight of grain, 200 parts by weight of honey, 200 parts by weight of honey, 450 parts by weight of water, 15 parts by weight of frozen yeast, 100 parts by weight of fermented species, and 5 parts by weight of sugar are mixed and mixed. Is done. Various types of grains may be used for grains, and are not limited to special materials. Specifically, barley, wheat, corn, millet, crude, sesame, and soybeans may be used.
또한, 상기 발효종은 제빵을 위해 시판 중인 발효종을 사용할 수 있으며, 또한, 강력분, 호밀가루, 물, 꿀을 혼합하여 제조되는 발효종을 사용할 수 있다. In addition, the fermented species may use commercially available fermented species for baking, and may also use fermented species prepared by mixing strong powder, rye flour, water, and honey.
그리고 재료 믹싱 단계에서는 강력분, 자일라나아제, 알파아밀라아제, 리파아제, 글루코아밀라아제의 혼합물 5중량부를 더 추가할 수 있되, 강력분, 자일라나아제, 알파아밀라아제, 리파아제, 글루코아밀아아제의 중량비는 4.9:0.01~2:0.01~1:0.01~1:0.01~1이다.In the material mixing step, 5 parts by weight of a mixture of strong powder, xylanase, alpha amylase, lipase, and glucoamylase may be added, but the weight ratio of strong powder, xylanase, alpha amylase, lipase, and glucoamylase is 4.9:0.01. It is ~2:0.01~1:0.01~1:0.01~1.
상기 1차 발효 단계에서는 믹싱된 재료를 32℃, 습도 80%에서 30분간 발효시키게 된다.In the first fermentation step, the mixed material is fermented for 30 minutes at 32°C and 80% humidity.
상기 가스빼기 단계에서는 발효된 재료를 30분간 쳐서 가스를 빼게 된다.In the degassing step, the fermented material is beaten for 30 minutes to degas.
상기 재료 분할 단계에서는 가스 빼기 된 재료를 2등분으로 분할하게 된다.In the material dividing step, the degassed material is divided into two equal parts.
상기 1차 성형 단계에서는 2등분된 재료를 직사각형으로 밀어서 펴게 되며 그 크기는 30cm×40cm로 한다.In the first forming step, the material divided into two parts is pushed out into a rectangle, and the size is 30 cm×40 cm.
상기 속재료 투입 단계에서는 성형된 하나의 반죽 위에 체다 치즈를 200중량부를 뿌린 후 나머지 하나의 반죽으로 덮게 된다.In the step of adding the ingredients, 200 parts by weight of cheddar cheese is sprinkled on one molded dough and then covered with the other dough.
상기 2차 성형 단계에서는 속재료 투입된 재료를 다시 밀어서 펴게 되며 그 크기는 40cm×60cm로 한다.In the second molding step, the material that is inserted into the inner material is pushed back to unfold it, and its size is 40 cm×60 cm.
상기 2차 발효 단계에서는 성형된 재료를 다시 32℃, 습도 78%에서 30분간 발효시키게 된다.In the second fermentation step, the molded material is fermented again at 32°C and humidity of 78% for 30 minutes.
상기 소분 단계에서는 발효가 끝난 반죽을 4cm×30cm 크기의 막대 모양으로 자른 후 철판 위에 올려 놓게 된다.In the subdivision step, the fermented dough is cut into a rod shape of 4 cm×30 cm, and then placed on an iron plate.
상기 굽기 단계는 소분되어 철판 위에 올려진 재료를 윗불 200℃, 아랫불 160℃에서 18분간 굽게 된다.The baking step is subdivided so that the material placed on the iron plate is baked for 18 minutes at 200°C on the upper fire and 160°C on the lower fire.
상기 굽기 단계 이후에는 굽기된 스틱에 소스를 바른 후 흑임자 고물을 묻히는 부가 재료 첨가 단계가 더 구비되며, 상기 소스는 꿀 50중량부, 마요네즈 200중량부, 물엿 300중량부, 레몬즙 40중량부를 포함하여 이루어진다.After the baking step, after adding the sauce to the baked stick, an additional material adding step of applying black sesame seeds is further provided, and the sauce includes 50 parts by weight of honey, 200 parts by weight of mayonnaise, 300 parts by weight of starch syrup, and 40 parts by weight of lemon juice. Is done by
또한, 응용례로서, 상기 재료 믹싱 단계에서는 흰민들레잎 분말을 5~30 중량부 및 초피잎 분말 0.5~2 중량부가 더 추가되어진다.In addition, as an application example, in the material mixing step, 5 to 30 parts by weight of white dandelion leaf powder and 0.5 to 2 parts by weight of the second leaf powder are further added.
상기 흰민들레잎 분말의 제조는 흰민들레잎을 세척하는 세척단계와, 세척된 흰민들레잎을 건조시키는 1차 건조단계와, 건조된 흰민들레잎을 분쇄하는 분쇄단계와, 분쇄된 흰민들레잎을 망에 넣고 탄산수에 2~3시간 침지시키는 탄산수 처리단계와, 탄산수 처리된 흰민들레잎을 재건조시키는 2차 건조단계로 이루어진다.The preparation of the white dandelion leaf powder includes a washing step of washing the white dandelion leaf, a first drying step of drying the washed white dandelion leaf, a crushing step of crushing the dried white dandelion leaf, and a crushed white dandelion leaf. It consists of a carbonated water treatment step in which it is placed in a net and immersed in carbonated water for 2 to 3 hours, and a second drying step in which the dried white dandelion leaf is re-dried.
상기 흰민들레잎과 초피잎을 통해 항균력을 높여 보관성을 높임과 동시에 색감과 식감을 증대시키게 된다. Through the white dandelion leaf and cinnamon leaf, the antimicrobial power is increased to increase the storage property while increasing color and texture.
흰민들레잎 분말을 5~30 중량부 이외의 범위로 할 경우 반죽의 변형에 많은 압력이 소요되어 작업성이 떨어질 뿐만 아니라 반죽의 발전 시간과 안정도를 낮추게 되며 제조 후 3일 이상 경과 후 부드러움과 같은 식감이 저하하게 되며, 초피잎의 경우 0.5~2 중량부 이외로 할 경우 향이 증대되어 식감을 저해되거나 흰민들레잎의 이취감이 증대되며 부드러움과 같은 식감이 저하되게 된다.When the white dandelion leaf powder is in a range other than 5 to 30 parts by weight, it takes a lot of pressure to deform the dough, which reduces the workability and lowers the development time and stability of the dough. The texture decreases, and in the case of a cinnamon leaf, if it is other than 0.5 to 2 parts by weight, the aroma increases and the texture is inhibited or the odor of white dandelion leaves increases and the texture, such as softness, decreases.
상기 부가 재료 첨가 단계에서는 일부 영역에 색감을 주고 영양 공급의 균형을 꾀하며 보존성의 증대를 위해 장식재가 부가될 수 있으며, 상기 장식재의 제조는 아로니아잎을 물에 넣고 100℃에서 0.5~1.2시간 끓이는 장식재 제조 제1단계와, 끓인 아로니아잎과 물을 분쇄기를 이용하여 분쇄하는 장식재 제조 제2단계와, 분쇄된 아로니아잎을 망을 이용하여 걸러는 큰 고형물을 제거하는 장식재 제조 제3단계와, 망을 통과한 물과 아로니아잎을 건조시키는 아로니아잎 분말을 얻는 장식재 제조 제4단계와, 물, 한천 분말, 자몽즙, 설탕, 소금을 혼합하여 교반시키며 녹을 때까지 끓이는 장식재 제조 제5단계와, 아로니아잎 분말을 추가하고 2~3분 정도 졸이는 장식재 제조 제6단계와, 2~3시간 동안 굳히는 장식재 제조 제7단계와, 절단 후 아로니아잎 분말에 넣어 아로니아 잎 분말을 추가로 외부에 입히는 장식재 제조 제8단계로 이루어진다.In the step of adding the additional material, a color may be added to some areas, a balance of nutritional supply may be added, and a decorative material may be added to increase preservation, and the preparation of the decorative material includes aronia leaves in water and boils for 0.5 to 1.2 hours at 100°C. The first step of manufacturing a decorative material, the second step of manufacturing a decorative material that crushes boiled aronia leaves and water using a grinder, and the third step of a decorative material that removes large solids that filter the crushed aronia leaves using a net Preparation of decorative material to obtain aronia leaf powder for drying aronia leaf with water passing through the net, step 4, and mixing and stirring water, agar powder, grapefruit juice, sugar, and salt, and preparing decorative material to boil until melted 5 Step, adding the aronia leaf powder and preparing the decorative material to boil for 2-3 minutes, and the 7th step to prepare the decorative material that hardens for 2-3 hours, and add the aronia leaf powder after cutting and putting it in the aronia leaf powder. It consists of the 8th step of manufacturing the decorative material to be coated on the outside of the furnace.
아로니아잎은 카테킨, 탄닌, 폴리페놀, 루테인, 크산틴, 베타 카로틴, 라이코펜 등이 함유되어 항산화, 면역개선작용 등이 우수할 뿐만 아니라 아로니아잎을 이용하여 젤리 형태의 장식재를 제조함으로써 색감의 향상을 꾀할 수 있으며, 단맛을 완화시키게 되며, 다양한 식감을 제공하여 소비자의 기호를 만족할 수 있게 된다. 상기 자몽즙은 상기 아로니아잎으로 인해 발생되는 특유의 이취감을 제거하며 한천이 포함되는 장식재의 변질을 방지하게 된다.Aronia leaves contain catechins, tannins, polyphenols, lutein, xanthine, beta carotene, lycopene, etc., and thus have excellent antioxidant and immune-improving effects, as well as producing jelly-like decorative materials using aronia leaves to improve color. It is possible to improve, sweetness is alleviated, and various textures are provided to satisfy consumer preferences. The grapefruit juice removes the characteristic odor caused by the aronia leaves and prevents deterioration of the decorative material containing agar.
또 다른 실시예로서, 상기 장식재의 제조는 아로니아잎을 물에 넣고 100℃에서 0.5~1.2시간 끓이는 장식재 제조 제1단계와, 끓인 아로니아잎과 물을 분쇄기를 이용하여 분쇄하는 장식재 제조 제2단계와, 분쇄된 아로니아잎을 망을 이용하여 걸러 큰 고형물을 제거하는 장식재 제조 제3단계와, 망을 통과한 물과 아로니아잎을 건조시키는 아로니아 잎 분말을 얻는 장식재 제조 제4단계와, 유근피를 물에 넣고 끓이는 장식재 제조 제5단계와, 1~1.2시간 유지하는 장식재 제조 제6단계와, 망에 걸러 고형물을 제거하는 장식재 제조 제7단계와, 아로니아잎 분말과 자몽즙을 고형물이 제거된 유근피액에 넣고 교반시키는 장식재 제조 제8단계로 이루어진다.As another embodiment, the production of the decorative material is the first step of preparing the decorative material in which the aronia leaves are put in water and boiled at 100°C for 0.5 to 1.2 hours, and the decorative material for grinding the boiled aronia leaves and water using a grinder 2 A third step of manufacturing a decorative material to remove large solids by filtering the crushed aronia leaves using a net, and a fourth step of producing a decorative material to obtain aronia leaf powder for drying the water and aronia leaves passing through the net. , 5th step of manufacturing decorative materials that boil root oil in water, 6th step of manufacturing decorative material to keep 1~1.2 hours, and 7th step of manufacturing decorative materials to remove solids by filtering through the net, and aronia leaf powder and grapefruit juice It consists of the eighth step of manufacturing the decorative material to stir in the removed root fluid.
이 실시예에서는 한천을 대신하여 유근피에 발생되는 점액 형태의 성분을 통해 아로니아잎을 포함하는 장식재의 가공성을 높이고 아로니아잎의 함량을 높일 수 있도록 함과 아울러 유근피에 포함된 건강에 유익한 성분의 활용이 가능하게 한다.In this embodiment, instead of agar, it is possible to increase the processability of a decorative material containing an aronia leaf and increase the content of an aronia leaf through a mucus-like component generated in the root muscle, and of the health-beneficial ingredients contained in the root muscle. It can be utilized.
훈련을 통해 선발된 관능요원 20명을 대상으로 5점 평점법(5점:매우 좋음, 4점:좋음, 3점:보통, 2점:나쁨, 1점:매우 나쁨)을 통해 맛, 식감, 색감, 외관, 변질 여부에 대한 육안 관찰 결과를 평가항목으로 하여 시험을 하였으며, 본 발명에 따라 정확히 제조된 잡곡스틱(잡곡스틱1: 흰민들레잎 사용), 시중 판매 중인 잡곡스틱2, 잡곡스틱3을 비교하였다. Taste, texture, and taste through 5 point rating method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) for 20 sensual agents selected through training Tests were conducted using the visual observation results for color, appearance, and deterioration as evaluation items, and the grain sticks (grain stick 1: using white dandelion leaves), grain sticks 2, and grain sticks 3 commercially available according to the present invention Compared.
부패는 상온에서 보관시 잡곡스틱2 내지 3은 최대 7~10일 경과시 부패가 관찰되었으나, 블루베리빵은 20일 경과시 부패가 관찰되었다. When stored at room temperature, decay was observed in the whole grain sticks 2 to 3 after a maximum of 7 to 10 days, but in the blueberry bread, decay was observed after 20 days.
본 발명에 따른 제조방법을 통해 제조된 잡곡스틱의 관능검사를 실시한 결과, 본 발명에 의한 잡곡스틱이 여러 면에서 우수한 평점을 받았다.As a result of carrying out the sensory test of the grain stick prepared through the manufacturing method according to the present invention, the grain stick according to the present invention received excellent ratings in many respects.
상기한 바와 같은 구성을 통해, 본 발명인 잡곡 스틱의 제조방법은 맛과 식감이 우수하면서도 건강에 유익하고, 다양한 잡곡에 적용가능하면서도 소비자의 기호를 충족시킬 수 있도록 하는 표준적인 레시피를 제공할 수 있으며, 굽기과정이나 보관 중에 파손이 적은 등의 이점을 가진다.Through the configuration as described above, the method of manufacturing the grain of the present invention inventors can provide a standard recipe that is excellent in taste and texture, is beneficial to health, and can be applied to various grains while satisfying consumer preferences. , It has the advantage of less damage during baking or storage.
Claims (1)
믹싱된 재료를 32℃, 습도 80%에서 30분간 발효시키는 1차 발효 단계,
발효된 재료를 30분간 쳐서 가스를 빼는 가스빼기 단계,
가스 빼기 된 재료를 2등분으로 분할하는 재료 분할 단계,
2등분된 재료를 직사각형으로 밀어서 펴는 1차 성형 단계,
성형된 하나의 반죽 위에 체다 치즈를 200중량부를 뿌린 후 나머지 하나의 반죽으로 덮는 속재료 투입 단계,
속재료 투입된 재료를 다시 밀어서 펴는 2차 성형 단계,
성형된 재료를 다시 32℃, 습도 78%에서 30분간 발효시키는 2차 발효 단계,
발효가 끝난 반죽을 막대 모양으로 자르는 소분 단계,
소분된 재료를 윗불 200℃, 아랫불 160℃에서 18분간 굽는 굽기 단계 및
굽기된 스틱에 소스를 바른 후 흑임자 고물을 묻히는 부가 재료 첨가 단계를 포함하여 구성되며,
상기 소스는 꿀 50중량부, 마요네즈 200중량부, 물엿 300중량부, 레몬즙 40중량부를 포함하여 이루어지며,
재료 믹싱 단계에서는,
강력분, 자일라나아제, 알파아밀라아제, 리파아제, 글루코아밀라아제의 혼합물 5중량부를 더 추가하되,
강력분, 자일라나아제, 알파아밀라아제, 리파아제, 글루코아밀라아제의 중량비는 4.9:0.01~2:0.01~1:0.01~1:0.01~1이며,
또한, 상기 재료 믹싱 단계에서는 흰민들레잎 분말을 5~30 중량부 및 초피잎 분말 0.5~2 중량부가 더 혼합되며,
상기 흰민들레잎 분말의 제조는,
흰민들레잎을 세척하는 세척단계,
세척된 흰민들레잎을 건조시키는 1차 건조단계,
건조된 흰민들레잎을 분쇄하는 분쇄단계,
분쇄된 흰민들레잎을 망에 넣고 탄산수에 2~3시간 침지시키는 탄산수 처리단계,
탄산수 처리된 흰민들레잎을 재건조시키는 2차 건조단계로 이루어지는 것을 특징으로 하는
잡곡 스틱의 제조방법
500 parts by weight of powerful powder, 300 parts by weight of grain, 200 parts by weight of powerful powder, 200 parts by weight of honey, 450 parts by weight of water, 15 parts by weight of frozen yeast, 100 parts by weight of fermented species, and 5 parts by weight of sugar
Primary fermentation step of fermenting the mixed material at 32°C and 80% humidity for 30 minutes,
Degassing step of degassing by hitting the fermented material for 30 minutes,
Material dividing step of dividing the degassed material into two equal parts,
The first molding step of unfolding the material divided into two by a rectangle,
Putting 200 parts by weight of cheddar cheese on one molded dough and then adding ingredients to cover the other dough,
Secondary molding step of pushing and spreading the ingredients added again,
Secondary fermentation step of fermenting the molded material again at 32°C and humidity of 78% for 30 minutes,
Subdivision step of cutting the fermented dough into a rod shape,
Baking step of baking the sintered ingredients at 200℃ for the upper fire and 160℃ for the lower fire for 18 minutes, and
Comprising a step of adding an additive to the black stick after applying the sauce on the baked stick,
The sauce comprises 50 parts by weight of honey, 200 parts by weight of mayonnaise, 300 parts by weight of starch syrup, and 40 parts by weight of lemon juice,
In the material mixing step,
5 parts by weight of a mixture of strong powder, xylanase, alpha amylase, lipase, and glucoamylase is added,
The weight ratio of strong powder, xylanase, alphaamylase, lipase, and glucoamylase is 4.9:0.01~2:0.01~1:0.01~1:0.01~1,
In addition, in the mixing step of the material, 5-30 parts by weight of white dandelion leaf powder and 0.5-2 parts by weight of cinnamon leaf powder are further mixed,
Preparation of the white dandelion leaf powder,
Washing step of washing white dandelion leaves,
The first drying step of drying the washed white dandelion leaves,
Grinding step to crush the dried white dandelion leaf,
Carbonated water treatment step of putting crushed white dandelion leaf into the net and immersing it in carbonated water for 2-3 hours,
Characterized in that it consists of a second drying step for re-drying the white dandelion leaf treated with carbonated water.
Method of manufacturing grain sticks
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