KR102159118B1 - Method for producing tiger dried persimmon bread - Google Patents
Method for producing tiger dried persimmon bread Download PDFInfo
- Publication number
- KR102159118B1 KR102159118B1 KR1020180143076A KR20180143076A KR102159118B1 KR 102159118 B1 KR102159118 B1 KR 102159118B1 KR 1020180143076 A KR1020180143076 A KR 1020180143076A KR 20180143076 A KR20180143076 A KR 20180143076A KR 102159118 B1 KR102159118 B1 KR 102159118B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- prepared
- bread
- red bean
- persimmon
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 102
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 84
- 235000008429 bread Nutrition 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 241000282376 Panthera tigris Species 0.000 title description 7
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 68
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000013049 sediment Substances 0.000 claims abstract description 34
- 235000000346 sugar Nutrition 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 239000012676 herbal extract Substances 0.000 claims abstract description 22
- 241000723267 Diospyros Species 0.000 claims abstract description 19
- 230000032683 aging Effects 0.000 claims abstract description 16
- 235000013601 eggs Nutrition 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 235000014121 butter Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 244000062730 Melissa officinalis Species 0.000 claims abstract description 12
- 235000010654 Melissa officinalis Nutrition 0.000 claims abstract description 12
- 244000182807 Mentha suaveolens Species 0.000 claims abstract description 12
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 210000004207 dermis Anatomy 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- -1 water Chemical class 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000002156 mixing Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 230000002500 effect on skin Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 229940069765 bean extract Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- AIMMVWOEOZMVMS-UHFFFAOYSA-N cyclopropanecarboxamide Chemical compound NC(=O)C1CC1 AIMMVWOEOZMVMS-UHFFFAOYSA-N 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
본 발명은 (1) 레몬밤 잎 및 애플민트를 혼합한 허브 혼합물에 물을 첨가하여 추출한 후 여과하여 허브 추출물을 제조하는 단계; (2) 박피한 감을 상기 (1)단계의 제조한 허브 추출물에 침지한 후 꺼내는 단계; (3) 상기 (2)단계의 꺼낸 감을 건조하고, 숙성시켜 제조한 곶감을 절단하여 준비하는 단계; (4) 밀가루, 설탕, 베이킹파우더, 전분, 버터, 소금, 계란, 물 및 정종을 혼합한 반죽물을 숙성시키는 단계; (5) 팥에 진피 추출물을 첨가한 후 끓이고 으깬 팥물에 상기 (3)단계의 준비한 곶감과 설탕 및 소금을 첨가한 후 끓여 팥앙금을 제조하는 단계; 및 (6) 빵틀에 상기 (4)단계의 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 (5)단계의 제조한 팥앙금을 넣고 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 곶감 빵의 제조방법 및 상기 방법으로 제조된 곶감 빵에 관한 것이다.The present invention comprises the steps of (1) extracting by adding water to the herbal mixture in which lemon balm leaves and applemint are mixed, and then filtering to prepare an herbal extract; (2) taking out the peeled persimmon after immersing it in the herbal extract prepared in step (1); (3) preparing the dried persimmons taken out of the step (2) and cutting the dried persimmons prepared by aging; (4) aging a dough mixture of flour, sugar, baking powder, starch, butter, salt, egg, water, and seed; (5) Boiling after adding the dermis extract to the red beans, adding the dried persimmon, sugar and salt prepared in step (3) to the crushed red beans, and boiling to prepare red bean sediment; And (6) putting the red bean sediment prepared in the step (5) and baking so that the dough matured in the step (4) and the red bean sediment prepared in the prepared bread are included in the bread mold. It relates to a method for producing and dried persimmon bread prepared by the method.
Description
본 발명은 으깬 팥물에 곶감, 설탕 및 소금을 첨가한 후 끓여 팥앙금을 제조하는 단계; 및 빵틀에 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 제조한 팥앙금을 넣고 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 곶감 빵의 제조방법 및 상기 방법으로 제조된 곶감 빵에 관한 것이다.The present invention comprises the steps of adding dried persimmon, sugar and salt to crushed red bean water and then boiling to prepare red bean sediment; And it relates to a method for producing dried persimmon bread, characterized in that it comprises the step of baking the prepared red bean sediment so that the dough matured in a bread mold and the red bean sediment are included in the prepared bread, and to the dried persimmon bread prepared by the method. .
현대에 와서 생활 수준이 높아지고 건강에 대한 관심이 증대됨에 따라 사람들은 예전과 같이 단순히 공복감만을 달래는 간식에서 만족하지 않고, 건강적인 면에서도 만족을 얻을 수 있는 먹을거리를 찾게 되었다. 따라서 사람들에게 친숙하여 쉽게 취식할 수 있으면서도 건강적인 면을 보강할 수 있는 간식류의 개발이 요구되고 있는 실정이다.In modern times, as the standard of living has increased and interest in health has increased, people are not satisfied with snacks that simply soothe hunger as in the past, but have found food that can provide satisfaction in terms of health. Therefore, there is a demand for the development of snacks that are familiar to people so that they can be easily eaten and can reinforce their health.
감은 동양이 원산지로 한국에서도 일찍부터 재배되었고, 감의 재배는 열매가 성숙하는 9~10월의 평균기온이 20~23℃가 되는 곳이 적당하며 내한성이 약하다. 감의 주성분은 당질로 15~16% 정도이며 대부분이 포도당과 과당이며, 비타민 A, B가 많고 비타민 C도 함유하고 있다. 감은 단감과 떫은 감이 있는데 단감은 주로 생과로 판매되고 떫은 감은 50% 이상이 곶감으로 가공되고 있다.Persimmons are native to the East and were cultivated early in Korea. Persimmons are grown in places where the average temperature in September-October, when the fruit ripens, is 20-23℃ and has poor cold resistance. The main component of persimmon is about 15 to 16% of sugar, and most are glucose and fructose, and they contain a lot of vitamins A and B and vitamin C. Persimmons are divided into sweet persimmons and astringent persimmons. Sweet persimmons are mainly sold as raw fruits, and over 50% of astringent persimmons are processed into dried persimmons.
곶감은 1,000년을 이어져 내려온 우리의 전통식품으로서, 예로부터 소화기능을 돕고, 지혈, 천식, 숙취, 정장작용 및 강장작용에 효과가 있으며, 최근에는 동맥경화, 고혈압 및 비만 등의 성인병 예방에도 큰 효과가 있는 것으로 알려져 있다.Dried persimmon is our traditional food that has been passed down for 1,000 years. It helps digestive function from ancient times, and is effective in hemostasis, asthma, hangover, intestinal tract and tonic effect. It is known to be effective.
한국등록특허 제1549371호에는 막걸리와 모주를 이용한 단팥빵의 제조방법이 개시되어 있고, 한국등록특허 제1086465호에는 팥앙금빵의 제조방법이 개시되어 있으나, 본 발명의 곶감 빵의 제조방법과는 상이하다.Korean Registered Patent No. 15549371 discloses a method of manufacturing red bean bread using makgeolli and rice wine, and Korean Patent No. 1086465 discloses a method of manufacturing red bean paste bread, but it is different from the method of manufacturing dried persimmon bread of the present invention. .
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 곶감을 첨가하여 맛과 영양이 강화된 빵을 제조하기 위해, 빵 제조에 적합한 조건으로 곶감을 제조하고, 상기 제조한 곶감을 빵의 기호도를 증진시킬 수 있도록 팥앙금 제조 시 적정량을 첨가하여, 풍미 및 식감이 향상되어 기호성이 증진될 뿐만 아니라 건강한 웰빙 간식으로 이용될 수 있는 곶감 빵을 제공하는 데 있다.The present invention has been conceived by the above requirements, and an object of the present invention is to prepare a dried persimmon under conditions suitable for making bread in order to prepare a bread with enhanced taste and nutrition by adding dried persimmon, and the prepared dried persimmon The purpose is to provide a dried persimmon bread that can be used as a healthy well-being snack as well as improving taste and texture by adding an appropriate amount when making red bean paste so as to improve the preference of bread.
상기 과제를 해결하기 위해, 본 발명은 (1) 레몬밤 잎 및 애플민트를 혼합한 허브 혼합물에 물을 첨가하여 추출한 후 여과하여 허브 추출물을 제조하는 단계; (2) 박피한 감을 상기 (1)단계의 제조한 허브 추출물에 침지한 후 꺼내는 단계; (3) 상기 (2)단계의 꺼낸 감을 건조하고, 숙성시켜 제조한 곶감을 절단하여 준비하는 단계; (4) 밀가루, 설탕, 베이킹파우더, 전분, 버터, 소금, 계란, 물 및 정종을 혼합한 반죽물을 숙성시키는 단계; (5) 팥에 진피 추출물을 첨가한 후 끓이고 으깬 팥물에 상기 (3)단계의 준비한 곶감과 설탕 및 소금을 첨가한 후 끓여 팥앙금을 제조하는 단계; 및 (6) 빵틀에 상기 (4)단계의 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 (5)단계의 제조한 팥앙금을 넣고 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 곶감 빵의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of (1) adding water to a mixture of lemon balm leaves and applemint, extracting water, and then filtering to prepare an herbal extract; (2) taking out the peeled persimmon after immersing it in the herbal extract prepared in step (1); (3) preparing the dried persimmons taken out of the step (2) and cutting the dried persimmons prepared by aging; (4) aging a dough mixture of flour, sugar, baking powder, starch, butter, salt, egg, water, and seed; (5) Boiling after adding the dermis extract to the red beans, adding the dried persimmon, sugar and salt prepared in step (3) to the crushed red beans, and boiling to prepare red bean sediment; And (6) putting the red bean sediment prepared in the step (5) and baking so that the dough matured in the step (4) and the red bean sediment prepared in the prepared bread are included in the bread mold. It provides a method of manufacturing.
또한, 본 발명은 상기 방법으로 제조된 곶감 빵을 제공한다.In addition, the present invention provides a dried persimmon bread prepared by the above method.
본 발명의 곶감 빵은 팥앙금 제조 시 곶감과 진피 성분이 가미되어 건강 지향의 간식으로 소비자들의 건강을 증진시킬 수 있다. 또한, 곶감의 씹히는 식감과 맛으로 인해 소비자들의 기호에 적합한 곶감 빵을 제공할 수 있다.Dried persimmon bread of the present invention can enhance the health of consumers as a health-oriented snack by adding dried persimmon and dermal ingredients when making red bean paste. In addition, due to the chewy texture and taste of the dried persimmon, it is possible to provide dried persimmon bread suitable for the taste of consumers.
도 1은 본 발명의 곶감 빵을 제조 시 사용되는 팥앙금 사진이다.
도 2는 본 발명의 빵 제조 시 사용되는 빵틀 사진이다.1 is a photograph of red bean paste used in manufacturing the dried persimmon bread of the present invention.
2 is a photograph of a bread mold used in manufacturing the bread of the present invention.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(1) 레몬밤 잎 및 애플민트를 혼합한 허브 혼합물에 물을 첨가하여 추출한 후 여과하여 허브 추출물을 제조하는 단계;(1) adding water to a mixture of lemon balm leaves and applemint, extracting water, and filtering to prepare an herbal extract;
(2) 박피한 감을 상기 (1)단계의 제조한 허브 추출물에 침지한 후 꺼내는 단계;(2) taking out the peeled persimmon after immersing it in the herbal extract prepared in step (1);
(3) 상기 (2)단계의 꺼낸 감을 건조하고, 숙성시켜 제조한 곶감을 절단하여 준비하는 단계;(3) preparing the dried persimmons taken out of the step (2) and cutting the dried persimmons prepared by aging;
(4) 밀가루, 설탕, 베이킹파우더, 전분, 버터, 소금, 계란, 물 및 정종을 혼합한 반죽물을 숙성시키는 단계;(4) aging a dough mixture of flour, sugar, baking powder, starch, butter, salt, egg, water, and seed;
(5) 팥에 진피 추출물을 첨가한 후 끓이고 으깬 팥물에 상기 (3)단계의 준비한 곶감과 설탕 및 소금을 첨가한 후 끓여 팥앙금을 제조하는 단계; 및(5) Boiling after adding the dermis extract to the red beans, adding the dried persimmon, sugar and salt prepared in step (3) to the crushed red beans, and boiling to prepare red bean sediment; And
(6) 빵틀에 상기 (4)단계의 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 (5)단계의 제조한 팥앙금을 넣고 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 곶감 빵의 제조방법을 제공한다.(6) Dried persimmon bread, characterized in that it comprises the step of baking the dough prepared in the step (4) and the red bean sediment prepared in the step (5) so that the red bean sediment is contained in the bread mold. Provides a manufacturing method.
본 발명의 곶감 빵의 제조방법에서, 상기 (1)단계의 허브 추출물은 바람직하게는 레몬밤 잎 및 애플민트를 1.8~2.2:0.8~1.2 중량비율로 혼합한 허브 혼합물에 물을 8~12배(v/w) 첨가하여 75~85℃에서 10~14시간 동안 추출한 후 여과하여 제조할 수 있으며, 더욱 바람직하게는 레몬밤 잎 및 애플민트를 2:1 중량비율로 혼합한 허브 혼합물에 물을 10배(v/w) 첨가하여 80℃에서 12시간 동안 추출한 후 여과하여 제조할 수 있다. 상기와 같이 제조된 허브 추출물에 감을 침지할 경우 감 표면에 허브의 맛과 향이 침착되어 제조된 곶감의 맛을 향상시킬 수 있었다.In the manufacturing method of the dried persimmon bread of the present invention, the herbal extract of step (1) is preferably 8 to 12 times water in an herbal mixture obtained by mixing lemon balm leaves and applemint in a weight ratio of 1.8 to 2.2: 0.8 to 1.2 (v/w) can be added and extracted for 10 to 14 hours at 75 to 85°C, and then filtered. More preferably, water is added to the herb mixture in which lemon balm leaves and applemint are mixed in a weight ratio of 2:1. It can be prepared by adding 10 times (v/w), extracting at 80° C. for 12 hours, and filtering. When the persimmon was immersed in the herbal extract prepared as described above, the taste and aroma of the herbs were deposited on the surface of the persimmon, thereby improving the taste of the prepared dried persimmon.
또한, 본 발명의 곶감 빵의 제조방법에서, 상기 (2)단계의 침지는 바람직하게는 20~25℃에서 10~14시간 동안 침지할 수 있으며, 더욱 바람직하게는 20~25℃에서 12시간 동안 침지할 수 있다. 상기와 같이 침지하는 것이 당도를 더욱 향상시키면서 은은한 허브 향으로 인해 기호도도 증진시킬 수 있었다.In addition, in the manufacturing method of the dried persimmon bread of the present invention, the immersion in step (2) may be immersed for 10 to 14 hours at 20 to 25°C, more preferably at 20 to 25°C for 12 hours. Can be immersed. The immersion as described above further improved the sugar content, while also improving the palatability due to the subtle herbal scent.
또한, 본 발명의 곶감 빵의 제조방법에서, 상기 (3)단계는 바람직하게는 감을 18~22℃에서 12~16일 동안 건조하고, 4~7℃에서 20~28시간 동안 숙성시켜 제조한 곶감을 절단하여 준비할 수 있으며, 더욱 바람직하게는 감을 20℃에서 14일 동안 건조하고, 4~7℃에서 24시간 동안 숙성시켜 제조한 곶감을 절단하여 준비할 수 있다. 상기와 같은 조건으로 건조 및 숙성시켜 제조한 곶감은 맛(당도), 향 및 조직감이 우수하며, 보관 기간이 향상된 효과를 나타낸다.In addition, in the manufacturing method of the dried persimmon bread of the present invention, the step (3) is preferably dried persimmon at 18 to 22°C for 12 to 16 days, and aged at 4 to 7°C for 20 to 28 hours. It may be prepared by cutting, and more preferably, the persimmon may be dried at 20° C. for 14 days, and the dried persimmon prepared by aging at 4 to 7° C. for 24 hours may be prepared by cutting. Dried persimmon prepared by drying and aging under the above conditions has excellent taste (sweetness), aroma, and texture, and exhibits an improved storage period.
또한, 본 발명의 곶감 빵의 제조방법에서, 상기 (4)단계는 바람직하게는 반죽물 총 중량 기준으로, 밀가루 27~33 중량%, 설탕 13~17 중량%, 베이킹파우더 1.6~2.4 중량%, 전분 1.6~2.4 중량%, 버터 3~5 중량%, 소금 0.8~1.2 중량%, 계란 18~22 중량%, 물 23~27 중량% 및 정종 0.8~1.2 중량%를 혼합한 반죽물을 2~6℃에서 20~28시간 동안 숙성시킬 수 있으며, 더욱 바람직하게는 반죽물 총 중량 기준으로, 밀가루 30 중량%, 설탕 15 중량%, 베이킹파우더 2 중량%, 전분 2 중량%, 버터 4 중량%, 소금 1 중량%, 계란 20 중량%, 물 25 중량% 및 정종 1 중량%를 혼합한 반죽물을 4℃에서 24시간 동안 숙성시킬 수 있다. 반죽에 첨가되는 상기 설탕과 소금은 반죽의 단맛과 간을 적절하게 조절해주며, 베이킹파우더는 빵을 구울 때 반죽을 적절하게 부풀리기 위해 상기와 같이 소량 첨가하는 것이 바람직하다. 또한, 상기 정주는 계란의 비린 맛을 잡기 위해 첨가하며, 버터는 빵의 속을 촉촉하고 부드러운 맛을 증진시켜주는 역할을 하고, 계란의 첨가는 반죽이 잘 뭉쳐질 수 있는 점도의 부여와 함께 반죽의 영양성분을 보충해주기 위함이다. 상기 재료 및 혼합비율로 혼합하여 반죽을 제조하는 것이 재료들의 맛이 적절하게 가미되어 기호도가 우수하고 빵의 식감을 향상시킬 수 있었다. 또한, 상기 방법으로 숙성시킨 반죽으로 빵을 제조할 경우 빵 내부가 딱딱하지 않고 부드럽고 촉촉한 식감을 증진시켜 기호도가 우수한 빵을 제조할 수 있었다.In addition, in the manufacturing method of the dried persimmon bread of the present invention, step (4) is preferably based on the total weight of the dough, 27 to 33% by weight of flour, 13 to 17% by weight of sugar, 1.6 to 2.4% by weight of baking powder, A mixture of 1.6 to 2.4% by weight of starch, 3 to 5% by weight of butter, 0.8 to 1.2% by weight of salt, 18 to 22% by weight of eggs, 23 to 27% by weight of water, and 0.8 to 1.2% by weight of the seed is mixed with 2 to 6 Can be aged for 20 to 28 hours at ℃, more preferably, based on the total weight of the dough, 30% by weight of flour, 15% by weight of sugar, 2% by weight of baking powder, 2% by weight of starch, 4% by weight of butter, salt A dough mixture of 1% by weight, 20% by weight of eggs, 25% by weight of water, and 1% by weight of seedlings can be aged at 4°C for 24 hours. The sugar and salt added to the dough properly adjust the sweetness and seasoning of the dough, and baking powder is preferably added in a small amount as described above in order to properly inflate the dough when baking bread. In addition, the sake is added to capture the fishy taste of the egg, the butter serves to enhance the moist and soft taste of the bread, and the addition of the egg gives the dough a viscosity that allows the dough to stick together. It is to supplement the nutritional components of. By mixing the ingredients and the mixing ratio to prepare the dough, the taste of the ingredients was appropriately added, so that the taste was excellent and the texture of the bread was improved. In addition, when the bread is prepared from the dough matured by the above method, the inside of the bread is not hard, but the inside of the bread is not hard, and the soft and moist texture is improved, so that the bread having excellent preference could be manufactured.
또한, 본 발명의 곶감 빵의 제조방법에서, 상기 (5)단계의 팥앙금은 바람직하게는 팥 0.8~1.2 kg에 진피 추출물 1.8~2.2 L를 첨가한 후 90~100℃에서 100~140분 동안 끓이고 으깬 팥물에 곶감 270~330 g과 설탕 450~550 g 및 소금 12~18 g을 첨가한 후 90~100℃에서 8~12분 동안 끓여 제조할 수 있으며, 더욱 바람직하게는 팥 1 kg에 진피 추출물 2 L를 첨가한 후 100℃에서 120분 동안 끓이고 으깬 팥물에 곶감 300 g과 설탕 500 g 및 소금 15 g을 첨가한 후 100℃에서 10분 동안 끓여 제조할 수 있다. 상기와 같이 제조된 팥앙금은 너무 딱딱하거나 무르지 않아 빵 제조 시 적절한 점도와 단맛을 지니면서, 기호도가 우수한 팥앙금으로 제조할 수 있었다.In addition, in the manufacturing method of the dried persimmon bread of the present invention, the red bean sediment in step (5) is preferably boiled at 90-100° C. for 100-140 minutes after adding 1.8-2.2 L of dermal extract to 0.8-1.2 kg of red beans. It can be prepared by adding 270 to 330 g of dried persimmon, 450 to 550 g of sugar, and 12 to 18 g of salt to the crushed red bean water, and then boiling it at 90 to 100°C for 8 to 12 minutes, more preferably 1 kg of red bean extract. After adding 2 L, boil at 100°C for 120 minutes, add 300 g of dried persimmon, 500 g of sugar, and 15 g of salt to crushed red bean water, and then boil at 100°C for 10 minutes. The red bean sediment prepared as described above was not too hard or soft, so that it had an appropriate viscosity and sweet taste when making bread, and could be prepared as an red bean sediment having excellent palatability.
또한, 본 발명의 곶감 빵의 제조방법에서, 상기 (6)단계의 굽는 조건은 바람직하게는 160~180℃에서 3~5분 동안 구울 수 있으며, 더욱 바람직하게는 170℃에서 3~5분 동안 구울 수 있다. 상기와 같은 조건에서 구워 제조된 빵은 반죽 및 팥앙금이 적절하게 잘 어우러져 기호도 및 식감이 증진된 빵으로 제공할 수 있었다.In addition, in the method for producing dried persimmon bread of the present invention, the baking conditions in step (6) are preferably baked at 160 to 180° C. for 3 to 5 minutes, more preferably at 170° C. for 3 to 5 minutes You can bake. Bread prepared by baking under the above conditions could be provided as bread with improved palatability and texture by properly mixing the dough and red bean paste.
본 발명의 곶감 빵의 제조방법은, 보다 구체적으로는The manufacturing method of the dried persimmon bread of the present invention, more specifically
(1) 레몬밤 잎 및 애플민트를 1.8~2.2:0.8~1.2 중량비율로 혼합한 허브 혼합물에 물을 8~12배(v/w) 첨가하여 75~85℃에서 10~14시간 동안 추출한 후 여과하여 허브 추출물을 제조하는 단계;(1) After adding 8 to 12 times (v/w) water to the herb mixture in which lemon balm leaves and applemint are mixed at a weight ratio of 1.8 to 2.2: 0.8 to 1.2, extracting at 75 to 85°C for 10 to 14 hours Filtering to prepare an herbal extract;
(2) 박피한 감을 상기 (1)단계의 제조한 허브 추출물에 20~25℃에서 10~14시간 동안 침지한 후 꺼내는 단계;(2) immersing the peeled persimmon in the herbal extract prepared in step (1) at 20 to 25° C. for 10 to 14 hours and then taking it out;
(3) 상기 (2)단계의 꺼낸 감을 18~22℃에서 12~16일 동안 건조하고, 4~7℃에서 20~28시간 동안 숙성시켜 제조한 곶감을 절단하여 준비하는 단계;(3) preparing by cutting the dried persimmon prepared by drying the persimmon taken out of step (2) at 18 to 22°C for 12 to 16 days and aging at 4 to 7°C for 20 to 28 hours;
(4) 반죽물 총 중량 기준으로, 밀가루 27~33 중량%, 설탕 13~17 중량%, 베이킹파우더 1.6~2.4 중량%, 전분 1.6~2.4 중량%, 버터 3~5 중량%, 소금 0.8~1.2 중량%, 계란 18~22 중량%, 물 23~27 중량% 및 정종 0.8~1.2 중량%를 혼합한 반죽물을 2~6℃에서 20~28시간 동안 숙성시키는 단계;(4) Based on the total weight of the dough, 27 to 33% by weight of flour, 13 to 17% by weight of sugar, 1.6 to 2.4% by weight of baking powder, 1.6 to 2.4% by weight of starch, 3 to 5% by weight of butter, 0.8 to 1.2 of salt A step of maturing a dough mixture of weight%, eggs 18 to 22% by weight, water 23 to 27% by weight, and 0.8 to 1.2% by weight of seedlings at 2 to 6°C for 20 to 28 hours;
(5) 팥 0.8~1.2 kg에 진피 추출물 1.8~2.2 L를 첨가한 후 90~100℃에서 100~140분 동안 끓이고 으깬 팥물에 상기 (3)단계의 준비한 곶감 270~330 g과 설탕 450~550 g 및 소금 12~18 g을 첨가한 후 90~100℃에서 8~12분 동안 끓여 팥앙금을 제조하는 단계; 및(5) After adding 1.8 to 2.2 L of dermis extract to 0.8 to 1.2 kg of red beans, boil at 90 to 100°C for 100 to 140 minutes, and 270 to 330 g of dried persimmon prepared in step (3) above and 450 to 550 of sugar adding g and 12 to 18 g of salt and boiling at 90 to 100° C. for 8 to 12 minutes to prepare red bean sediment; And
(6) 빵틀에 상기 (4)단계의 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 (5)단계의 제조한 팥앙금을 넣고 160~180℃에서 3~5분 동안 굽는 단계를 포함할 수 있으며,(6) Including the step of putting the red bean sediment prepared in the step (5) and baking it at 160-180°C for 3 to 5 minutes so that the dough matured in the step (4) and the red bean sediment are included in the bread mold. Can do,
더욱 구체적으로는More specifically
(1) 레몬밤 잎 및 애플민트를 2:1 중량비율로 혼합한 허브 혼합물에 물을 10배(v/w) 첨가하여 80℃에서 12시간 동안 추출한 후 여과하여 허브 추출물을 제조하는 단계;(1) 10 times (v/w) water was added to the herbal mixture in which lemon balm leaves and applemint were mixed in a weight ratio of 2:1, extracted for 12 hours at 80°C, and filtered to prepare an herbal extract;
(2) 박피한 감을 상기 (1)단계의 제조한 허브 추출물에 20~25℃에서 12시간 동안 침지한 후 꺼내는 단계;(2) immersing the peeled persimmon in the herbal extract prepared in step (1) at 20 to 25° C. for 12 hours and then taking it out;
(3) 상기 (2)단계의 꺼낸 감을 20℃에서 14일 동안 건조하고, 4~7℃에서 24시간 동안 숙성시켜 제조한 곶감을 절단하여 준비하는 단계;(3) preparing the dried persimmons taken out of the step (2) at 20° C. for 14 days and aging them at 4 to 7° C. for 24 hours to prepare the dried persimmons;
(4) 반죽물 총 중량 기준으로, 밀가루 30 중량%, 설탕 15 중량%, 베이킹파우더 2 중량%, 전분 2 중량%, 버터 4 중량%, 소금 1 중량%, 계란 20 중량%, 물 25 중량% 및 정종 1 중량%를 혼합한 반죽물을 4℃에서 24시간 동안 숙성시키는 단계;(4) Based on the total weight of the dough, 30% by weight of flour, 15% by weight of sugar, 2% by weight of baking powder, 2% by weight of starch, 4% by weight of butter, 1% by weight of salt, 20% by weight of eggs, 25% by weight of water And aging the dough mixture of 1% by weight of the seedling at 4° C. for 24 hours.
(5) 팥 1 kg에 진피 추출물 2 L를 첨가한 후 100℃에서 120분 동안 끓이고 으깬 팥물에 상기 (3)단계의 준비한 곶감 300 g과 설탕 500 g 및 소금 15 g을 첨가한 후 100℃에서 10분 동안 끓여 팥앙금을 제조하는 단계; 및(5) After adding 2 L of dermis extract to 1 kg of red beans, boil at 100°C for 120 minutes, add 300 g of dried persimmon prepared in step (3), 500 g of sugar, and 15 g of salt to the crushed red bean water at 100°C. Boiling for 10 minutes to prepare red bean paste; And
(6) 빵틀에 상기 (4)단계의 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 (5)단계의 제조한 팥앙금을 넣고 170℃에서 3~5분 동안 굽는 단계를 포함할 수 있다.(6) Putting the red bean sediment prepared in the step (5) so that the dough matured in the step (4) and the red bean sediment are contained in the bread mold and baking it at 170° C. for 3 to 5 minutes may be included. have.
또한, 본 발명은 상기 방법으로 제조된 곶감 빵을 제공한다.In addition, the present invention provides a dried persimmon bread prepared by the above method.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.
제조예Manufacturing example 1. 호랑이 1. Tiger 곶감빵Dried Persimmon Bread
(1) 레몬밤 잎 및 애플민트를 2:1 중량비율로 혼합한 허브 혼합물에 허브 혼합물 중량 대비 증류수를 10배(v/w) 첨가한 후 80℃에서 12시간 동안 추출한 후 여과하여 허브 추출물을 제조하였다.(1) After adding 10 times (v/w) distilled water based on the weight of the herbal mixture to the herbal mixture in which lemon balm leaves and applemint are mixed in a weight ratio of 2:1, extracting for 12 hours at 80°C and filtering to obtain the herbal extract. Was prepared.
(2) 박피한 감을 상기 (1)단계의 제조한 허브 추출물에 20~25℃에서 12시간 동안 침지한 후 꺼내었다.(2) The peeled persimmon was immersed in the herbal extract prepared in step (1) at 20-25° C. for 12 hours and then taken out.
(3) 상기 (2)단계의 꺼낸 감을 20℃에서 14일 동안 건조하고, 4~7℃에서 24시간 동안 숙성시켜 제조한 곶감을 절단하여 준비하였다.(3) The persimmon taken out of the step (2) was dried at 20° C. for 14 days, and then aged at 4 to 7° C. for 24 hours, and the prepared persimmon was cut and prepared.
(4) 밀가루 30 중량%, 설탕 15 중량%, 베이킹파우더 2 중량%, 전분 2 중량%, 버터 4 중량%, 소금 1 중량%, 계란 20 중량%, 물 25 중량% 및 정종 1 중량%를 혼합한 반죽물을 4℃에서 24시간 동안 숙성시켰다.(4) Mixing 30% by weight of wheat flour, 15% by weight of sugar, 2% by weight of baking powder, 2% by weight of starch, 4% by weight of butter, 1% by weight of salt, 20% by weight of eggs, 25% by weight of water, and 1% by weight of seed One dough was aged at 4°C for 24 hours.
(5) 진피에 진피 중량 대비 물을 20배 첨가한 후 100℃에서 30분 동안 추출하고 여과하여 진피 추출물을 준비하였다. 팥 1 kg에 상기 준비한 진피 추출물 2 L를 첨가한 후 100℃에서 2시간 동안 끓이고 으깨어 주었다. 상기 으깬 팥물에 상기 (3)단계의 준비한 곶감 300 g과 설탕 500 g 및 소금 15 g을 첨가한 후 100℃에서 10분 동안 끓여 팥앙금을 제조하였다(도 1).(5) After adding water to the dermis by 20 times the weight of the dermis, it was extracted at 100°C for 30 minutes and filtered to prepare a dermal extract. After adding 2 L of the prepared dermal extract to 1 kg of red beans, it was boiled at 100° C. for 2 hours and crushed. To the crushed red bean water, 300 g of dried persimmon prepared in step (3), 500 g of sugar, and 15 g of salt were added, and then boiled at 100° C. for 10 minutes to prepare red bean paste (FIG. 1).
(6) 호랑이 곶감 모양의 틀(도 2)에 상기 (4)단계의 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 (5)단계의 제조한 팥앙금을 넣고 170℃에서 3~5분간 구워주었다.(6) Put the red bean sediment prepared in the step (5) so that the dough matured in the step (4) and the red bean sediment in the prepared bread are contained in a frame (Fig. 2) in the shape of a tiger-dried persimmon, and at 170°C 3 to 5 Bake for a minute.
비교예Comparative example 1. 호랑이 1. Tiger 곶감빵Dried Persimmon Bread
(1) 박피한 감을 20℃에서 14일 동안 건조하고, 4~7℃에서 24시간 동안 숙성시켜 제조한 곶감을 절단하여 준비하였다.(1) The peeled persimmon was dried at 20°C for 14 days, and then dried at 4-7°C for 24 hours to prepare dried persimmon prepared by cutting.
(2) 밀가루 30 중량%, 설탕 15 중량%, 베이킹파우더 2 중량%, 전분 2 중량%, 버터 4 중량%, 소금 1 중량%, 계란 20 중량%, 물 25 중량% 및 정종 1 중량%를 혼합한 반죽물을 4℃에서 24시간 동안 숙성시켰다.(2) Mixing 30% by weight of flour, 15% by weight of sugar, 2% by weight of baking powder, 2% by weight of starch, 4% by weight of butter, 1% by weight of salt, 20% by weight of eggs, 25% by weight of water, and 1% by weight of seedlings One dough was aged at 4°C for 24 hours.
(3) 팥 1 kg에 물 2 L를 첨가한 후 100℃에서 2시간 동안 끓이고 으깨어 주었다. 상기 으깬 팥물에 상기 (1)단계의 준비한 곶감 300 g과 설탕 500 g 및 소금 15 g을 첨가한 후 100℃에서 10분 동안 끓여 팥앙금을 제조하였다.(3) After adding 2 L of water to 1 kg of red beans, it was boiled at 100°C for 2 hours and crushed. To the crushed red bean water, 300 g of dried persimmon prepared in step (1), 500 g of sugar, and 15 g of salt were added, and then boiled at 100° C. for 10 minutes to prepare red bean paste.
(4) 호랑이 곶감 모양의 틀에 상기 (2)단계의 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 (3)단계의 제조한 팥앙금을 넣고 170℃에서 3~5분간 구워주었다.(4) The red bean sediment prepared in the step (3) was put in a frame in the shape of a tiger-dried persimmon so that the red bean sediment was contained in the dough of the step (2) and the bread produced was baked at 170° C. for 3 to 5 minutes.
비교예Comparative example 2. 호랑이 2. Tiger 곶감빵Dried Persimmon Bread
상기 제조예 1의 방법으로 호랑이 곶감빵을 제조하되, (4)단계의 반죽물 제조 시 밀가루 24 중량%, 설탕 20 중량%, 베이킹파우더 1.2 중량%, 전분 5 중량%, 버터 1.8 중량%, 소금 1.5 중량%, 계란 16 중량%, 물 30 중량% 및 정종 0.5 중량%를 혼합한 반죽물을 이용하고, (5)단계의 팥앙금 제조 시 곶감 220 g과 설탕 570 g 및 소금 25 g을 첨가하여 제조한 팥앙금을 이용하여, 호랑이 곶감빵을 제조하였다.To prepare tiger-dried persimmon bread by the method of Preparation Example 1, when preparing the dough in step (4), 24% by weight of flour, 20% by weight of sugar, 1.2% by weight of baking powder, 5% by weight of starch, 1.8% by weight of butter, salt Prepared by using a dough mixture of 1.5% by weight, 16% by weight of eggs, 30% by weight of water, and 0.5% by weight of seedlings, and adding 220 g of dried persimmon, 570 g of sugar and 25 g of salt when preparing red bean paste in step (5). Using one red bean paste, tiger-dried persimmon bread was prepared.
비교예Comparative example 3. 호랑이 3. Tiger 곶감빵Dried Persimmon Bread
상기 제조예 1의 방법으로 호랑이 곶감빵을 제조하되, (1)단계의 허브 추출물 제조 시 레몬밤 잎 및 애플민트를 1:2 중량비율로 혼합한 허브 혼합물에 허브 혼합물 중량 대비 증류수를 10배(v/w) 첨가한 후 60℃에서 24시간 동안 추출한 후 여과하여 허브 추출물을 제조하고, (2)단계의 침지 시 20~25℃에서 24시간 동안 침지하여, 호랑이 곶감빵을 제조하였다.To prepare tiger-dried persimmon bread by the method of Preparation Example 1, in the preparation of the herbal extract in step (1), 10 times the weight of the herbal mixture to the herbal mixture in which lemon balm leaves and applemint were mixed at a weight ratio of 1:2 was added ( v/w) was added, extracted at 60° C. for 24 hours, filtered to prepare herbal extracts, and immersed at 20 to 25° C. for 24 hours at the time of immersion in step (2) to prepare tiger dried persimmon bread.
실시예Example 1: 관능검사 1: sensory test
제조예 1과 비교예들의 호랑이 곶감빵을 가지고 훈련된 관능검사 요원 30명을 대상으로 관능검사를 실시하였다(표 1). 관능검사 항목은 향, 맛, 식감 및 전체적인 기호도에 대하여 실시하였으며, 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. 5: 아주 좋다, 4: 좋다, 3: 보통이다, 2: 나쁘다, 1: 아주 나쁘다.A sensory test was performed on 30 sensory test personnel trained with the tiger-dried persimmon bread of Preparation Example 1 and Comparative Examples (Table 1). Sensory evaluation items were performed for aroma, taste, texture and overall acceptability, and the test subject recorded scores according to the following evaluation criteria with a full score of 5 according to the 5-point scale method, and then the average value of them was calculated and recorded. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.
그 결과, 표 1에서 알 수 있는 바와 같이, 제조조건을 달리하여 제조된 호랑이 곶감빵의 관능검사를 실시한 결과, 비교예들에 비해 제조예 1이 향, 맛, 식감 및 전체적인 기호도에서 높은 점수를 나타내었다. 따라서, 제조예 1의 곶감 및 팥앙금 제조 및 배합비 조건으로 호랑이 곶감빵을 제조하는 것이, 소비자들이 더욱 선호하는 빵을 제공할 수 있음을 확인할 수 있었다.As a result, as can be seen in Table 1, as a result of conducting a sensory test of tiger-dried persimmon bread prepared by different manufacturing conditions, Preparation Example 1 scored higher in aroma, taste, texture, and overall acceptability compared to the comparative examples. Indicated. Therefore, it was confirmed that preparing tiger-dried persimmon bread under the conditions of manufacturing and mixing ratio of dried persimmon and red bean sediment according to Preparation Example 1 can provide bread more favored by consumers.
Claims (4)
(2) 박피한 감을 상기 (1)단계의 제조한 허브 추출물에 침지한 후 꺼내는 단계;
(3) 상기 (2)단계의 꺼낸 감을 건조하고, 숙성시켜 제조한 곶감을 절단하여 준비하는 단계;
(4) 밀가루, 설탕, 베이킹파우더, 전분, 버터, 소금, 계란, 물 및 정종을 혼합한 반죽물을 숙성시키는 단계;
(5) 팥에 진피 추출물을 첨가한 후 끓이고 으깬 팥물에 상기 (3)단계의 준비한 곶감과 설탕 및 소금을 첨가한 후 끓여 팥앙금을 제조하는 단계; 및
(6) 빵틀에 상기 (4)단계의 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 (5)단계의 제조한 팥앙금을 넣고 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 곶감 빵의 제조방법.(1) adding water to a mixture of lemon balm leaves and applemint, extracting water, and filtering to prepare an herbal extract;
(2) taking out the peeled persimmon after immersing it in the herbal extract prepared in step (1);
(3) preparing the dried persimmons taken out of the step (2) and cutting the dried persimmons prepared by aging;
(4) aging a dough mixture of flour, sugar, baking powder, starch, butter, salt, egg, water, and seed;
(5) Boiling after adding the dermis extract to the red beans, adding the dried persimmon, sugar and salt prepared in step (3) to the crushed red beans, and boiling to prepare red bean sediment; And
(6) Dried persimmon bread, characterized in that it comprises the step of baking the dough prepared in the step (4) and the red bean sediment prepared in the step (5) so that the red bean sediment is contained in the bread mold. Manufacturing method.
(1) 레몬밤 잎 및 애플민트를 1.8~2.2:0.8~1.2 중량비율로 혼합한 허브 혼합물에 물을 8~12배(v/w) 첨가하여 추출한 후 여과하여 허브 추출물을 제조하는 단계;
(2) 박피한 감을 상기 (1)단계의 제조한 허브 추출물에 침지한 후 꺼내는 단계;
(3) 상기 (2)단계의 꺼낸 감을 건조하고, 숙성시켜 제조한 곶감을 절단하여 준비하는 단계;
(4) 반죽물 총 중량 기준으로, 밀가루 27~33 중량%, 설탕 13~17 중량%, 베이킹파우더 1.6~2.4 중량%, 전분 1.6~2.4 중량%, 버터 3~5 중량%, 소금 0.8~1.2 중량%, 계란 18~22 중량%, 물 23~27 중량% 및 정종 0.8~1.2 중량%를 혼합한 반죽물을 숙성시키는 단계;
(5) 팥 0.8~1.2 kg에 진피 추출물 1.8~2.2 L를 첨가한 후 끓이고 으깬 팥물에 상기 (3)단계의 준비한 곶감 270~330 g과 설탕 450~550 g 및 소금 12~18 g을 첨가한 후 끓여 팥앙금을 제조하는 단계; 및
(6) 빵틀에 상기 (4)단계의 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 (5)단계의 제조한 팥앙금을 넣고 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 곶감 빵의 제조방법.The method of claim 1,
(1) extracting by adding 8-12 times (v/w) water to the herbal mixture in which lemon balm leaves and applemint are mixed at a weight ratio of 1.8-2.2:0.8-1.2, followed by filtering to prepare an herbal extract;
(2) taking out the peeled persimmon after immersing it in the herbal extract prepared in step (1);
(3) preparing the dried persimmons taken out of the step (2) and cutting the dried persimmons prepared by aging;
(4) Based on the total weight of the dough, 27 to 33% by weight of flour, 13 to 17% by weight of sugar, 1.6 to 2.4% by weight of baking powder, 1.6 to 2.4% by weight of starch, 3 to 5% by weight of butter, 0.8 to 1.2 of salt Aging a dough mixture of 18 to 22% by weight of eggs, 23 to 27% by weight of water, and 0.8 to 1.2% by weight of seedlings;
(5) After adding 1.8 to 2.2 L of dermis extract to 0.8 to 1.2 kg of red beans, 270 to 330 g of dried persimmon prepared in step (3), 450 to 550 g of sugar, and 12 to 18 g of salt were added to the boiled and crushed red bean water. After boiling to prepare red bean sediment; And
(6) Dried persimmon bread, characterized in that it comprises the step of baking the dough prepared in the step (4) and the red bean sediment prepared in the step (5) so that the red bean sediment is contained in the bread mold. Manufacturing method.
(1) 레몬밤 잎 및 애플민트를 1.8~2.2:0.8~1.2 중량비율로 혼합한 허브 혼합물에 물을 8~12배(v/w) 첨가하여 75~85℃에서 10~14시간 동안 추출한 후 여과하여 허브 추출물을 제조하는 단계;
(2) 박피한 감을 상기 (1)단계의 제조한 허브 추출물에 20~25℃에서 10~14시간 동안 침지한 후 꺼내는 단계;
(3) 상기 (2)단계의 꺼낸 감을 18~22℃에서 12~16일 동안 건조하고, 4~7℃에서 20~28시간 동안 숙성시켜 제조한 곶감을 절단하여 준비하는 단계;
(4) 반죽물 총 중량 기준으로, 밀가루 27~33 중량%, 설탕 13~17 중량%, 베이킹파우더 1.6~2.4 중량%, 전분 1.6~2.4 중량%, 버터 3~5 중량%, 소금 0.8~1.2 중량%, 계란 18~22 중량%, 물 23~27 중량% 및 정종 0.8~1.2 중량%를 혼합한 반죽물을 2~6℃에서 20~28시간 동안 숙성시키는 단계;
(5) 팥 0.8~1.2 kg에 진피 추출물 1.8~2.2 L를 첨가한 후 90~100℃에서 100~140분 동안 끓이고 으깬 팥물에 상기 (3)단계의 준비한 곶감 270~330 g과 설탕 450~550 g 및 소금 12~18 g을 첨가한 후 90~100℃에서 8~12분 동안 끓여 팥앙금을 제조하는 단계; 및
(6) 빵틀에 상기 (4)단계의 숙성시킨 반죽물과 제조된 빵 내부에 팥앙금이 포함되도록 상기 (5)단계의 제조한 팥앙금을 넣고 160~180℃에서 3~5분 동안 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 곶감 빵의 제조방법.The method of claim 2,
(1) After adding 8 to 12 times (v/w) water to the herb mixture in which lemon balm leaves and applemint are mixed at a weight ratio of 1.8 to 2.2: 0.8 to 1.2, extracting at 75 to 85°C for 10 to 14 hours Filtering to prepare an herbal extract;
(2) immersing the peeled persimmon in the herbal extract prepared in step (1) at 20 to 25° C. for 10 to 14 hours and then taking it out;
(3) preparing by cutting the dried persimmon prepared by drying the persimmon taken out of step (2) at 18 to 22°C for 12 to 16 days and aging at 4 to 7°C for 20 to 28 hours;
(4) Based on the total weight of the dough, 27 to 33% by weight of flour, 13 to 17% by weight of sugar, 1.6 to 2.4% by weight of baking powder, 1.6 to 2.4% by weight of starch, 3 to 5% by weight of butter, 0.8 to 1.2 of salt A step of maturing a dough mixture of weight%, eggs 18 to 22% by weight, water 23 to 27% by weight, and 0.8 to 1.2% by weight of seedlings at 2 to 6°C for 20 to 28 hours;
(5) After adding 1.8 to 2.2 L of dermis extract to 0.8 to 1.2 kg of red beans, boil at 90 to 100°C for 100 to 140 minutes, and 270 to 330 g of dried persimmon prepared in step (3) above and 450 to 550 of sugar adding g and 12 to 18 g of salt and boiling at 90 to 100° C. for 8 to 12 minutes to prepare red bean sediment; And
(6) Including the step of putting the red bean sediment prepared in the step (5) and baking it at 160-180°C for 3 to 5 minutes so that the dough matured in the step (4) and the red bean sediment are included in the bread mold. A method for producing a dried persimmon bread, characterized in that produced by using.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180143076A KR102159118B1 (en) | 2018-11-20 | 2018-11-20 | Method for producing tiger dried persimmon bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180143076A KR102159118B1 (en) | 2018-11-20 | 2018-11-20 | Method for producing tiger dried persimmon bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20200058684A KR20200058684A (en) | 2020-05-28 |
| KR102159118B1 true KR102159118B1 (en) | 2020-09-23 |
Family
ID=70920307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180143076A Active KR102159118B1 (en) | 2018-11-20 | 2018-11-20 | Method for producing tiger dried persimmon bread |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102159118B1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101505737B1 (en) | 2013-08-20 | 2015-03-25 | 장창충 | Dow composition for walnut cake, walnut cake using the same, and method for preparing the walnut cake |
| KR101852253B1 (en) | 2016-03-23 | 2018-04-25 | 김성은 | Citrus bread, and a method of producing |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100911112B1 (en) * | 2008-01-21 | 2009-08-06 | 전동태 | Manufacturing method of persimmon dried persimmon and persimmon |
| KR20170002874A (en) * | 2015-06-30 | 2017-01-09 | 박세혁 | Citrus Peel Jam and Citrus Peel Bun |
| KR20180050909A (en) * | 2016-11-07 | 2018-05-16 | 정용면 | Manufacturing method of dried persimmon steamed rice bread having five colors and its steamed rice bread manufactured thereby |
-
2018
- 2018-11-20 KR KR1020180143076A patent/KR102159118B1/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101505737B1 (en) | 2013-08-20 | 2015-03-25 | 장창충 | Dow composition for walnut cake, walnut cake using the same, and method for preparing the walnut cake |
| KR101852253B1 (en) | 2016-03-23 | 2018-04-25 | 김성은 | Citrus bread, and a method of producing |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20200058684A (en) | 2020-05-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101973386B1 (en) | Broiled ribs made of Neungi mushroom sauce with herb medicine extract and manufacturing method of the same | |
| KR101698330B1 (en) | Method for producing rice steamed bread comprising edible insect | |
| KR101999551B1 (en) | a functional Lycium chinense Miller korean traditional sweets and cookies making method and the functional Lycium chinense Miller korean traditional sweets and cookies | |
| KR102197398B1 (en) | Manufacturing Method of Chicken cuisine | |
| KR102034780B1 (en) | Method for producing bread using apple | |
| KR101732934B1 (en) | Preparation method of jujube paste and food using the same | |
| CN106722087A (en) | A kind of Poria cocos steamed bun and preparation method thereof | |
| KR102364270B1 (en) | Ball type baked Yukwa containing sweet persimmon | |
| KR102753917B1 (en) | Chicken gangjeong using schizandra chinensis and manufacturing method for the same | |
| KR20140013708A (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| KR102702975B1 (en) | Manufacturing method of producing chalbori rice cake | |
| KR102159118B1 (en) | Method for producing tiger dried persimmon bread | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| KR102753430B1 (en) | A process for preparing Dong-ji kimchi | |
| KR100998952B1 (en) | The manufacturing method of citrus fruits and the citrus medicine manufactured by the manufacturing method | |
| KR102566301B1 (en) | Method for producing black garlic caramel and caramel using the same | |
| KR102323687B1 (en) | A manufacturing method of Paste containing Ginkgo nuts and Bellflower Root Extract | |
| KR102881635B1 (en) | Method for producing walnut confectionery using hemp seed | |
| KR102815393B1 (en) | A walnut cake having injeolmi and manufacturing method thereof | |
| KR102910334B1 (en) | Method for production of functional jelly for desserts | |
| KR102801062B1 (en) | Tteokgalbi pie and manufacturing method of the same | |
| KR102921042B1 (en) | Jujube Manju and its manufacturing method | |
| KR20110126563A (en) | Manufacturing method of bread containing lotus root | |
| KR20130094950A (en) | Method for manufacturing korean traditional taffy with cacao powder, and the taffy manufactured thereby | |
| KR20210001283A (en) | Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20181120 |
|
| PA0201 | Request for examination | ||
| PN2301 | Change of applicant |
Patent event date: 20191011 Comment text: Notification of Change of Applicant Patent event code: PN23011R01D |
|
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20191216 Patent event code: PE09021S01D |
|
| PG1501 | Laying open of application | ||
| E701 | Decision to grant or registration of patent right | ||
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20200622 |
|
| GRNT | Written decision to grant | ||
| PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 20200917 Patent event code: PR07011E01D |
|
| PR1002 | Payment of registration fee |
Payment date: 20200917 End annual number: 3 Start annual number: 1 |
|
| PG1601 | Publication of registration | ||
| PR1001 | Payment of annual fee |
Payment date: 20230906 Start annual number: 4 End annual number: 4 |