KR102162273B1 - Manufacturing method for steamed bread comprising ginseng and rice flour, and steamed bread manufactured the method - Google Patents

Manufacturing method for steamed bread comprising ginseng and rice flour, and steamed bread manufactured the method Download PDF

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KR102162273B1
KR102162273B1 KR1020200057771A KR20200057771A KR102162273B1 KR 102162273 B1 KR102162273 B1 KR 102162273B1 KR 1020200057771 A KR1020200057771 A KR 1020200057771A KR 20200057771 A KR20200057771 A KR 20200057771A KR 102162273 B1 KR102162273 B1 KR 102162273B1
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weight
parts
ginseng
flour
steamed bread
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신홍자
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신홍자
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/31Filled, to be filled or stuffed products filled before baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00Batters, dough or mixtures before baking
    • A21D10/002Dough mixes; Baking or bread improvers; Premixes
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/368Fermentation by-products, e.g. grapes, hops
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • A23V2250/2124Ginseng
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/60Sugars, e.g. mono-, di-, tri-, tetra-saccharides

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a method for manufacturing steamed bread including ginseng and rice flour and steamed bread manufactured by the same, and more specifically, to the method comprising: a step of manufacturing a starter; a step of mixing flour, the rice flour, the ginseng, baking powder, yeast, sugar, salt, butter, milk, an egg, and the manufactured starter and kneading the same; a step of aging mixed dough at 1-8°C for 24-48 hours; a step of subdividing and molding the aged dough; a step of fermenting a molded product; and a step of steaming a fermented product. The present invention provides excellent nutritional properties and excellent sensory preferences such as taste and aroma, and remarkably improves texture without off-flavor of the flour.

Description

인삼 쌀 찐빵의 제조방법 및 그 방법에 의한 찐빵{MANUFACTURING METHOD FOR STEAMED BREAD COMPRISING GINSENG AND RICE FLOUR, AND STEAMED BREAD MANUFACTURED THE METHOD}Manufacturing method of steamed ginseng rice and steamed bread using the same method {MANUFACTURING METHOD FOR STEAMED BREAD COMPRISING GINSENG AND RICE FLOUR, AND STEAMED BREAD MANUFACTURED THE METHOD}

본 발명은 인삼 쌀 찐빵의 제조방법 및 그 방법에 의한 찐빵에 관한 것으로, 더욱 상세하게는 인삼과 쌀가루를 이용하여 찐빵을 제조함으로써, 영양성이 우수함은 물론, 맛, 향, 식감 등의 기호도가 우수하고, 저장성이 우수한 인삼 쌀 찐빵의 제조방법 및 그 방법에 의한 찐빵에 관한 것이다.The present invention relates to a method for producing steamed ginseng rice and steamed bread by the method, and in more detail, by producing steamed bread using ginseng and rice flour, as well as excellent nutritional properties, excellent taste, flavor, texture, etc. And, it relates to a method for producing steamed ginseng rice steamed bread having excellent storage properties, and to steamed bread by the method.

식생활이 점차 서구화되면서 이제 빵은 밥과 함께 주식으로 애용되고 있는지 오래이다. 특히 빵은 우리나라의 전통적인 밥과 반찬 위주의 식사보다 간편하게 즐길 수 있기 때문에 바쁜 도시인들, 편리함을 추구하는 젊은이들, 그리고 서구 입맛에 익숙한 어린이들까지 널리 애호하고 있어 갈수록 그 소비량이 증가하고 있다.As dietary life gradually became westernized, bread has long been used as a staple food along with rice. In particular, because bread can be enjoyed more easily than traditional Korean rice and side dishes-oriented meals, it is widely loved by busy city dwellers, young people seeking convenience, and children who are familiar with Western tastes.

이 중에서 찐빵은 반죽한 밀에 팥소(속)를 채워 숙성과 함께 찜통에서 쪄내어 제조되며, 겨울철뿐만 아니라 보관유지에 따라서는 어느 계절에나 즐길 수 있는 별미의 음식으로 자리 잡고 있으며, 특정 지역에서는 대표 식품으로 온라인 및 오프라인에서 판매가 이루어지고 있다.Among them, steamed bread is made by filling the dough with red bean paste and steaming it in a steamer with ripening, and it is established as a delicacy food that can be enjoyed not only in winter but also in any season depending on storage conditions. Food is sold online and offline.

그러나 종래 찐빵은 그 맛이 제한적이고, 질감이 좋지 못하다는 단점이 있었다.However, conventional steamed bread has a disadvantage in that its taste is limited and its texture is not good.

이를 개선하기 위하여, 최근 찐빵을 제조하는 데 사용되는 밀가루 반죽에 율무, 호두, 마늘, 도라지, 꿀 및 자몽 등의 단일 재료 또는 혼합 재료를 혼합하여 다양한 맛과 기능을 가지는 찐빵이 출시되고 있다. 그러나 이러한 노력에도 찐빵에 새로운 풍미를 부여하기에는 어려움이 있었으며, 그 질감, 즉 씹힘성, 탄력 등이 좋지 못하다는 단점이 있다.In order to improve this, steamed bread having various tastes and functions by mixing single ingredients or mixed ingredients such as adlay, walnut, garlic, bellflower, honey and grapefruit in flour dough used to manufacture steamed bread has been recently released. However, even with these efforts, it has been difficult to impart a new flavor to steamed bread, and its texture, that is, chewiness, elasticity, etc., is disadvantageous.

한편, 찐빵과 관련된 선행문헌들은 다음과 같다.Meanwhile, prior documents related to steamed bread are as follows.

대한민국 공개특허 제10-2018-0050909호에는 찐빵 외피 반죽 제조 시 쌀가루 함량을 높이면서 재료배합을 최적화하여 반죽하고, 오색 계열의 성분 중 하나의 유색성분을 함유하여 각 성분의 고유색상을 유지시켜 제품의 기호성과 식감을 개선한 오색 쌀 찐빵을 제조하는 방법이 개시되어 있고, 대한민국 공개특허 제10-2018-0032894호에는 고유의 단맛과 향을 가지고 있는 블루베리를 이용하여 소를 제조함으로써 설탕 함유량을 효과적으로 줄인 블루베리를 포함하는 찐빵을 제조하는 방법이 개시되어 있으며, 대한민국 등록특허 제10-1784086호에는 영양이 풍부하고 여러 가지 효능을 갖는 쑥을 주재료로 하여 찰기가 보다 향상된 찐빵의 제조방법을 방법이 개시되어 있다.Korean Patent Laid-Open No. 10-2018-0050909 discloses a product by optimizing the blending of ingredients while increasing the rice flour content when making steamed bread shell dough, and maintaining the unique color of each ingredient by containing one colored ingredient among the five-colored ingredients. A method of manufacturing steamed five-colored rice with improved palatability and texture is disclosed, and Korean Patent Laid-Open No. 10-2018-0032894 discloses a sugar content by manufacturing beef using blueberries having a unique sweetness and aroma. A method of manufacturing steamed bread containing effectively reduced blueberries is disclosed, and Korean Patent Registration No. 10-1784086 discloses a method of manufacturing steamed bread with improved stickiness using mugwort, which is rich in nutrients and has various effects, as the main material. Is disclosed.

그러나 선행문헌들의 어디에서도 인삼과 쌀가루를 혼합하여 찐빵을 제조함으로써, 영양성, 관능성, 저장성을 향상시킨 예는 찾아볼 수 없다.However, none of the prior literatures found an example of improving nutritional, organoleptic, and storage by making steamed bread by mixing ginseng and rice flour.

KR 10-2018-0050909 AKR 10-2018-0050909 A KR 10-2018-0032894 AKR 10-2018-0032894 A KR 10-1784086 B1KR 10-1784086 B1

따라서, 본 발명의 목적은 인삼과 쌀가루를 이용하여 찐빵을 제조함으로써, 영양성이 우수함은 물론, 식감, 맛, 향 등의 관능적 기호도가 우수한 인삼 쌀 찐빵의 제조방법 및 그 방법에 의한 찐빵을 제공하는 데 있다.Accordingly, an object of the present invention is to provide a method for producing steamed ginseng rice steamed bread with excellent nutritional properties as well as excellent sensory preferences such as texture, taste, and aroma, and steamed bread by the method by manufacturing steamed bread using ginseng and rice flour. Have.

본 발명의 다른 목적은 인삼을 통해 밀가루의 이취를 제거함은 물론, 씹힘성, 탄력을 부여하여 식감을 현저히 개선하는 인삼 쌀 찐빵의 제조방법 및 그 방법에 의한 찐빵을 제공하는 데 있다. Another object of the present invention is to provide a method for producing steamed ginseng rice bread, which significantly improves texture by providing chewyness and elasticity, as well as removing off-flavor of flour through ginseng, and steamed bread by the method.

상기한 목적을 달성하기 위한 본 발명의 인삼 쌀 찐빵의 제조방법은, 스타터를 제조하는 단계와, 밀가루, 쌀가루, 인삼, 베이킹파우더, 이스트, 설탕, 소금, 버터, 우유, 계란 및 상기 제조된 스타터를 혼합하여 반죽하는 단계와, 상기 혼합된 반죽을 1~8℃에서 24~48시간 숙성하는 단계와, 상기 숙성된 반죽을 소분하여 성형하는 단계와, 상기 성형된 성형물을 발효하는 단계와, 상기 발효된 발효물을 증숙하는 단계를 포함하는 것을 특징으로 한다. The manufacturing method of the ginseng rice steamed bread of the present invention for achieving the above object comprises the steps of preparing a starter, flour, rice flour, ginseng, baking powder, yeast, sugar, salt, butter, milk, egg, and the prepared starter Mixing and kneading, aging the mixed dough at 1 to 8°C for 24 to 48 hours, subdividing and molding the matured dough, fermenting the molded product, and It characterized in that it comprises the step of steaming the fermented fermented product.

상기 스타터를 제조하는 단계는, 막걸리와 밀가루를 혼합하고, 25~38℃ 60~90분간 발효하는 것임을 특징으로 하는 한다.The step of preparing the starter is characterized in that the makgeolli and flour are mixed and fermented for 60 to 90 minutes at 25 to 38°C.

상기 성형하는 단계는, 상기 숙성된 반죽을 소분하고, 팥 앙금을 넣어 성형하는 것임을 특징으로 한다.The molding step is characterized in that the aging dough is subdivided, and red bean sediment is added to form the dough.

상기 반죽하는 단계는, 상기 밀가루 100중량부에 대하여, 상기 쌀가루 10~30중량부, 인삼 5~10중량부, 베이킹파우더 0.1~1중량부, 이스트 0.1~1중량부, 설탕 10~30중량부, 소금 1~3중량부, 버터 1~3중량부, 우유 10~30중량부, 계란 5~20중량부 및 상기 제조된 스타터 40~60중량부를 혼합하는 것임을 특징으로 한다.The kneading step is, based on 100 parts by weight of the flour, 10 to 30 parts by weight of the rice flour, 5 to 10 parts by weight of ginseng, 0.1 to 1 parts by weight of baking powder, 0.1 to 1 parts by weight of yeast, 10 to 30 parts by weight of sugar , 1 to 3 parts by weight of salt, 1 to 3 parts by weight of butter, 10 to 30 parts by weight of milk, 5 to 20 parts by weight of eggs, and 40 to 60 parts by weight of the prepared starter are mixed.

상기 반죽하는 단계는, 물 또는 홍삼 추출액 20~40중량부를 더 투입하여 혼합하는 것을 특징으로 한다.The kneading step is characterized in that mixing by further adding 20 to 40 parts by weight of water or red ginseng extract.

그리고 본 발명에 의한 인삼 쌀 찐빵은 상기한 방법에 의해 제조되는 것을 특징으로 한다.And ginseng rice steamed bread according to the present invention is characterized in that it is produced by the above method.

본 발명의 인삼 쌀 찐빵의 제조방법 및 그 방법에 의한 찐빵에 따르면, 영양성이 우수함은 물론, 맛, 향 등의 관능적 기호도가 우수하며, 밀가루의 이취가 없고, 식감이 현저히 개선된다는 장점이 있다.According to the method for producing steamed ginseng rice and steamed bread by the method of the present invention, as well as excellent nutritional properties, sensory preferences such as taste and aroma are excellent, there is no off-flavor of flour, and texture is remarkably improved.

도 1은 본 발명에 의한 인삼 쌀 찐빵의 제조공정도.1 is a manufacturing process diagram of ginseng rice steamed bread according to the present invention.

이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.

종래 찐빵은 그 맛이 제한적이고, 질감이 좋지 못한 것은 물론, 영양성이 좋지 못하다는 단점이 있었는바, 본 발명은 인삼과 쌀가루를 이용하여 이러한 단점을 개선한 것이다.Conventional steamed buns have limited taste, poor texture, and poor nutritional properties. The present invention improves these disadvantages by using ginseng and rice flour.

본 발명에 의한 인삼 쌀 찐빵의 제조방법은, 도 1과 같이, 스타터를 제조하는 단계와, 밀가루, 쌀가루, 인삼, 베이킹파우더, 이스트, 설탕, 소금, 버터, 우유, 계란 및 상기 제조된 스타터를 혼합하여 반죽하는 단계와, 상기 혼합된 반죽을 1~8℃에서 24~48시간 숙성하는 단계와, 상기 숙성된 반죽을 소분하여 성형하는 단계와, 상기 성형된 성형물을 발효하는 단계와, 상기 발효된 발효물을 증숙하는 단계를 포함하는 것을 특징으로 한다. The manufacturing method of the ginseng rice steamed bread according to the present invention, as shown in Figure 1, the step of manufacturing a starter, flour, rice flour, ginseng, baking powder, yeast, sugar, salt, butter, milk, egg and the prepared starter Mixing and kneading, aging the mixed dough at 1 to 8°C for 24 to 48 hours, subdividing and molding the matured dough, fermenting the molded product, and fermentation It characterized in that it comprises the step of steaming the fermented product.

이하, 도 1을 참조하여 본 발명을 단계별로 설명한다.Hereinafter, the present invention will be described step by step with reference to FIG. 1.

스타터를 제조하는 단계Steps to manufacture the starter

먼저, 스타터를 제조한다. 상기 스타터는 찐빵의 발효를 위한 것이다.First, a starter is manufactured. The starter is for fermentation of steamed bread.

본 발명에서는 막걸리와 밀가루를 혼합하여 스타터를 제조하는바, 상기 스타터는 반죽을 발효시켜 부드럽게 만들어 주고, 풍미를 높여준다. In the present invention, a starter is prepared by mixing makgeolli and flour, and the starter ferments the dough to make it soft and enhances the flavor.

더욱 구체적으로, 막걸리와 밀가루를 1:0.5~1.5중량비로 혼합하고, 25~38℃ 60~90분간 발효하여 스타터를 제조한다. 이때, 상기 막걸리로는 발효를 위한 것이므로, 생막걸리를 이용함은 당연하며, 상기 밀가루는 그 종류를 제한하지 않고 모두 이용 가능하다.More specifically, makgeolli and flour are mixed in a weight ratio of 1:0.5 to 1.5, and fermented at 25 to 38°C for 60 to 90 minutes to prepare a starter. At this time, since the makgeolli is for fermentation, it is natural to use raw makgeolli, and the flour can be used without limiting its type.

밀가루, 쌀가루, 인삼, 베이킹파우더, 이스트, 설탕, 소금, 버터, 우유, 계란 및 상기 제조된 스타터를 혼합하여 반죽하는 단계Mixing and kneading flour, rice flour, ginseng, baking powder, yeast, sugar, salt, butter, milk, egg and the prepared starter

다음으로, 찐빵 재료와 상기 제조된 스타터를 혼합하여 반죽한다. Next, the steamed bread ingredients and the prepared starter are mixed and kneaded.

본 발명에서 상기 찐빵 재료는 밀가루, 쌀가루, 인삼, 베이킹파우더, 이스트, 설탕, 소금, 버터, 우유 및 계란을 포함한다.In the present invention, the steamed bread material includes flour, rice flour, ginseng, baking powder, yeast, sugar, salt, butter, milk, and eggs.

상기 밀가루는 찐빵의 주재료로서 강력분, 중력분 중 어떠한 것이라도 사용 가능하나, 강력분과 중력분을 1:8~10 중량비로 혼합하여 사용하는 것이 그 질감을 고려할 때 가장 바람직하다. The flour may be used as a main ingredient of steamed bread, either strong flour or gravitational flour, but it is most preferable to use a mixture of strong flour and gravitational flour in a weight ratio of 1:8 to 10 when considering its texture.

상기 쌀가루는 찐빵의 질감을 개선하고, 맛을 좋게 하는 것은 물론, 밀가루로 인한 이취 역시 줄여주는 재료로, 습식 쌀가루를 이용하는 것이 바람직하다. 상기 쌀가루는 상기 밀가루 100중량부에 대하여 10~30중량부로 혼합되는바, 10중량부 미만이면 상기한 작용효과가 미미하고, 30중량부를 초과하면 과량이 되어 전체적인 질감이 오히려 좋지 못해지기 때문이다.The rice flour is a material that improves the texture of the steamed bread, improves the taste, and reduces off-flavor due to flour, and it is preferable to use wet rice flour. This is because the rice flour is mixed in an amount of 10 to 30 parts by weight based on 100 parts by weight of the flour, and if it is less than 10 parts by weight, the above-described effect is insignificant, and if it exceeds 30 parts by weight, the overall texture becomes rather poor.

상기 인삼은 분말 형태가 아닌 건조하지 않은 인삼을 껍질을 제거하여 그대로 다져서 사용함으로써, 씹힘성을 좋게하면서도 찐빵의 탄성, 접착성을 좋게 해준다. 이때, 상기 인삼을 다지는 정도는 제한하지 않는데 통상 다진 마늘 정도의 크기면 족하다. 아울러, 인삼을 통해 우수한 영양성을 부여하는 것은 물론, 밀가루의 이취를 제거하며, 찐빵의 저장성을 연장해주고, 전체적인 맛과 향 역시 개선해준다. 상기 인삼은 상기 밀가루 100중량부에 대하여 5~10중량부로 혼합되는바, 상기 인삼이 5중량부 미만이면 상기한 작용효과가 미미하고, 10중량부를 초과하면 인삼의 풍미가 과해져 관능적 기호도가 오히려 좋지 못해지기 때문이다.The ginseng is not in powder form, but by removing the skin of undried ginseng and chopped as it is, thereby improving chewiness and improving the elasticity and adhesion of steamed bread. At this time, the degree of chopping the ginseng is not limited, but usually the size of minced garlic is sufficient. In addition, ginseng provides excellent nutrition, removes off-flavor of flour, prolongs storage of steamed bread, and improves overall taste and aroma. The ginseng is mixed in an amount of 5 to 10 parts by weight with respect to 100 parts by weight of the flour.If the ginseng is less than 5 parts by weight, the above-described effect is insignificant. Because it gets bad.

상기 베이킹파우더와 이스트는 스타터와 함께 반죽을 숙성 및 발효시키고, 풍미를 부여하기 위한 재료이다. 본 발명에서 상기 이스트는 그 종류를 제한하지 않으며, 생이스트는 물론, 드라이 이스트를 사용할 수 있다. 상기 밀가루 100중량부에 대하여 상기 베이킹파우더는 0.1~1중량부, 상기 이스트는 0.1~1중량부로 혼합되는바, 이는 발효를 고려한 양이다.The baking powder and yeast are materials for aging and fermenting the dough together with a starter and giving flavor. In the present invention, the type of the yeast is not limited, and dry yeast as well as fresh yeast may be used. With respect to 100 parts by weight of the flour, the baking powder is mixed in an amount of 0.1 to 1 parts by weight, and the yeast is mixed in an amount of 0.1 to 1 parts by weight, which is an amount considering fermentation.

상기 설탕은 단맛을 내며 방부제의 역할을 하는 재료로, 상기 밀가루 100중량부에 대하여 10~30중량부로 혼합된다. 상기 설탕이 10중량부 미만으로 혼합되면 설탕 특유의 풍미와 감칠맛을 내지 못하며, 30중량부를 초과하면 단맛이 과해져 전체적인 맛이 저하된다.The sugar is a material that has a sweet taste and serves as a preservative, and is mixed in an amount of 10 to 30 parts by weight based on 100 parts by weight of the flour. If the sugar is mixed in less than 10 parts by weight, the flavor and umami peculiar to sugar cannot be obtained, and if it exceeds 30 parts by weight, the sweet taste is excessive and the overall taste is deteriorated.

상기 소금은 간을 위한 재료로, 상기 밀가루 100중량부에 대하여 1~3중량부로 혼합된다.The salt is a material for liver, and is mixed in an amount of 1 to 3 parts by weight based on 100 parts by weight of the flour.

상기 버터는 찐빵에 윤기를 부여하고, 찐빵의 식감을 부드럽게 해주는 재료로서, 상기 밀가루 100중량부에 대하여 1~3중량부로 혼합된다. The butter is a material that gives gloss to the steamed bread and softens the texture of the steamed bread, and is mixed in an amount of 1 to 3 parts by weight based on 100 parts by weight of the flour.

상기 우유는 찐빵의 영양성을 높임은 물론, 재료 간의 혼합을 위한 재료로, 10~30중량부로 혼합된다.The milk is a material for mixing between ingredients, as well as enhancing the nutritional properties of steamed bread, and is mixed in an amount of 10 to 30 parts by weight.

상기 계란은 전체적인 풍미를 부드럽게 해주는 역할을 하는 것으로, 상기 밀가루 100중량부에 대하여 5~20중량부로 혼합된다.The egg serves to soften the overall flavor, and is mixed in an amount of 5 to 20 parts by weight based on 100 parts by weight of the flour.

아울러, 상기 제조된 스타터는 반죽의 발효를 위한 것으로, 상기 밀가루 100중량부에 대하여 40~60중량부로 혼합된다. In addition, the prepared starter is for fermentation of the dough, and is mixed in an amount of 40 to 60 parts by weight based on 100 parts by weight of the flour.

한편, 상기 반죽시 재료 간의 원활한 혼합 및 반죽의 점도를 맞추기 위하여 물을 더 혼합할 수 있다. Meanwhile, when kneading, water may be further mixed in order to smoothly mix the ingredients and adjust the viscosity of the dough.

아울러, 인삼의 풍미를 더욱 높이면서도, 찐빵의 영양성, 저장성 등을 더욱 개선하기 위하여 상기 물을 대신하여 홍삼 추출액을 더 혼합할 수도 있다. 이때, 상기 물 또는 홍삼 추출액은 상기 밀가루 100중량부에 대하여 20~40중량부만큼 혼합됨이 바람직하다. 본 발명에서 상기 홍삼 추출액은 홍삼의 열수추출액을 의미하는 것으로, 상기 열수추출방법은 종래 게시된 방법에 의하는 것이라면 그 방법을 제한하지 않는다. 예시적으로, 홍삼에 10~30배의 물을 가하고, 60~100℃가 되도록 가열, 여과함으로써 제조될 수 있다. In addition, in order to further improve the flavor of ginseng and further improve the nutritional properties and storage properties of steamed bread, red ginseng extract may be further mixed in place of the water. In this case, the water or red ginseng extract is preferably mixed by 20 to 40 parts by weight based on 100 parts by weight of the flour. In the present invention, the red ginseng extract refers to a hot water extract of red ginseng, and the hot water extraction method is not limited as long as it is by a conventionally published method. Illustratively, it can be prepared by adding 10 to 30 times of water to red ginseng, heating to 60 to 100°C, and filtering.

상기 혼합된 반죽을 1~8℃에서 24~48시간 숙성하는 단계.Ripening the mixed dough for 24 to 48 hours at 1 to 8°C.

다음으로, 상기 혼합된 반죽을 1~8℃에서 24~48시간 숙성시킨다. 본 발명은 저온 숙성을 통해 반죽의 질감과 풍미를 더욱 개선한다.Next, the mixed dough is aged for 24 to 48 hours at 1 to 8°C. The present invention further improves the texture and flavor of the dough through low temperature aging.

상기 숙성된 반죽을 소분하여 성형하는 단계.Subdividing and molding the aged dough.

다음으로, 숙성된 반죽의 온도를 실온까지 그 온도를 올린 후, 이를 약 40~60g씩 소분하여 성형한다.Next, after raising the temperature of the aged dough to room temperature, it is subdivided and molded by about 40 to 60 g.

이때, 상기 소분 후, 팥 앙금을 넣어 성형함은 당연하며, 상기 팥 앙금은 종래 찐빵과 그 제조방법이 동일하므로, 이에 대한 상세한 설명은 생략한다. 아울러, 상기 팥 앙금의 사용량 역시 제한하지 않는다.At this time, after the subdividing, it is natural to put red bean sediment to form, and since the red bean sediment is the same as that of conventional steamed bread, a detailed description thereof will be omitted. In addition, the amount of the red bean sediment is also not limited.

상기 성형된 성형물을 발효하는 단계Fermenting the molded product

다음으로, 상기 성형된 성형물을 30℃~38℃의 온도에서 30~90분간 발효한다.Next, the molded product is fermented at a temperature of 30°C to 38°C for 30 to 90 minutes.

상기 발효된 발효물을 증숙하는 단계Steaming the fermented fermented product

그리고 상기 발효된 발효물을 스팀찜기를 이용하여 100℃ 이상, 즉 100~120℃의 스팀으로 4~6분간 증숙한다. And the fermented fermented product is steamed for 4 to 6 minutes with steam of 100° C. or higher, that is, 100 to 120° C. using a steam steamer.

그리고 증숙된 찐빵은 습도유지를 위해 보관용 발효기에 넣고 보관 후, 취식시 1~2분간 찜기로 데워 취식한다.In addition, steamed steamed bread is put in a fermenter for storage to maintain humidity, and then heated with a steamer for 1-2 minutes when eating.

이와 같은 방법으로 제조되는 본 발명에 의한 인삼 쌀 찐빵은 맛과 식감이 우수하고, 향이 좋은 것은 물론, 종래 찐빵과는 차별화되는 새로운 맛을 가지는 것으로, 소비자들의 입맛을 자극하기에 충분하며, 영양성이 우수하여 섭취자의 건강유지를 돕는다는 장점이 있다. 아울러, 저장성 역시 우수하여 여름철에도 손쉽게 제조, 판매할 수 있다는 장점이 있다.The ginseng rice steamed bread according to the present invention manufactured in this way has excellent taste and texture, good scent, and has a new taste that is differentiated from conventional steamed bread, and is sufficient to stimulate the taste of consumers and has nutritional properties. It is excellent and has the advantage of helping the intaker maintain health. In addition, it has an advantage that it can be easily manufactured and sold even in summer because it has excellent storage properties.

한편, 본 발명에 의한 인삼 쌀 찐빵은, 상기 반죽하는 단계에서 상기 밀가루 100중량부에 대하여, 건조 무화과 분말 1~5중량부, 물밤 1~5중량부, 곰취 분말 1~5중량부, 갯끈풀 추출액 1~5중량부 중 1종 이상, 가장 바람직하게는 4종 모두를 더 혼합하여 반죽함으로써, 영양성, 관능성 및 저장성을 더욱 높일 수도 있다.On the other hand, the ginseng rice steamed bread according to the present invention, with respect to 100 parts by weight of the flour in the kneading step, 1 to 5 parts by weight of dry fig powder, 1 to 5 parts by weight of water chestnut, 1 to 5 parts by weight of gomchwi powder, gummy grass By further mixing and kneading one or more, most preferably all four, of 1 to 5 parts by weight of the extract, it is also possible to further increase nutritional, functional and storage properties.

상기 건조 무화과 분말은 찐빵의 식감을 더욱 쫄깃하게 해주며, 맛을 더욱 좋게 하기 위하여 사용되는 것으로, 감칠맛을 한층 높여줄 수 있다. 상기 건조 무화과의 분말은, 껍질을 제거한 무화과를 건조하고, 이를 50~200mesh 정도로 분쇄한 것을 의미하는바, 그 건조 방법, 분쇄 방법 및 입도는 제한하지 않는다.The dried fig powder makes the texture of steamed bread more chewy, and is used to improve the taste, and can further enhance the umami taste. The powder of the dried fig means that the fig from which the shell has been removed is dried and pulverized to about 50 to 200 mesh, and the drying method, pulverization method, and particle size are not limited.

상기 물밤(water chestnut)은 마름열매라고도 하는바, 식감이 아삭하여 전체적인 관능성을 높여준다. 상기 물밤은 껍질을 제거한 후, 1~3mm×1~3mm×1~3mm 정도의 절단하거나, 인삼과 동일하게 다져서 사용할 수 있다. The water chestnut is also referred to as dried fruit, and has a crispy texture and enhances the overall sensory properties. After removing the skin of the water chestnut, it can be cut to a size of 1 to 3 mm × 1 to 3 mm × 1 to 3 mm, or chopped in the same manner as ginseng.

상기 곰취 분말은 밀가루의 이취를 제거해주고, 찐빵의 질감을 개선해주는 것으로, 곰취의 생 잎 또는 데친 곰취잎을 건조하고, 이를 50~200mesh 정도로 분쇄한 것이면 족하다. 이때, 그 건조 방법, 분쇄 방법 및 입도는 제한하지 않는다.The gomchwi powder removes off-flavor of flour and improves the texture of steamed bread, and it is sufficient if the raw leaves of gomchwi or poached gomchwi are dried and pulverized to about 50 to 200 mesh. At this time, the drying method, grinding method, and particle size are not limited.

상기 갯끈풀 추출물은 밀가루의 이취 제거는 물론, 찐빵의 저장성 개선을 위한 것으로, 갯끈풀(Chestnut inner shell)의 지상부, 예시적으로 잎, 줄기, 가지 등에 5~10중량배의 물을 가하고, 50~100℃에서 2~12시간 추출하고, 이를 여과, 농축 및 건조하여 제조할 수 있다.The seaweed extract is for removing off-flavor of flour as well as improving the storage properties of steamed bread, adding 5 to 10 times by weight of water to the above-ground part of the chestnut inner shell, for example, leaves, stems, branches, etc., and 50 Extracted for 2 to 12 hours at ~100 ℃, it can be prepared by filtration, concentration and drying.

상기와 같은 첨가물을 더 혼합하여 제조한 본 발명의 인삼 쌀 찐빵은 그 영양성 및 관능적 기호도가 더욱 개선되며, 저장성 역시 더욱 개선된다는 장점이 있다.The ginseng rice steamed bread of the present invention prepared by further mixing the above additives has the advantage of further improving its nutritional and organoleptic preference, and further improving storage properties.

이하, 본 발명의 구체적인 실시예를 상세히 설명한다.Hereinafter, specific embodiments of the present invention will be described in detail.

(실시예 1)(Example 1)

생막걸리 750g과 강력분 740g을 혼합하고, 이를 34℃의 발효기에서 60분간 발효하여 스타터를 제조하였다. 다음으로, 강력분 300g, 중력분 2,700g, 습식 쌀가루 500g, 껍질을 제거하여 다진 인삼 200g, 베이킹파우더 20g, 드라이 이스트 20g, 설탕 500g, 소금 60g, 버터 60g, 우유 600g, 계란 275g, 물 900g 및 상기 제조된 스타터 전량을 반죽기에 투입하고, 8분간 반죽하였다. 그리고 이 반죽을 1/2씩 나누어 용기에 넣고 5℃에서 36시간 숙성한 후, 이를 꺼내 실온에 60분간 방치함으로써, 반죽의 온도가 25℃가 되도록 하였다. 다음으로, 상기 숙성된 반죽을 50g씩 소분하고, 이에 통팥 앙금을 40g씩 넣어 성형한 후, 34℃의 온도에서 60분간 발효하였다. 그리고 상기 발효된 발효물을 스팀찜기를 이용하여 100~110℃의 스팀으로 5분간 증숙하여 찐빵을 제조하였다.750 g of raw makgeolli and 740 g of strong flour were mixed, and fermented in a fermentor at 34° C. for 60 minutes to prepare a starter. Next, 300 g of strong flour, 2,700 g of gravity flour, 500 g of wet rice flour, 200 g of ginseng minced by removing the skin, 20 g of baking powder, 20 g of dry yeast, 500 g of sugar, 60 g of salt, 60 g of butter, 600 g of milk, 275 g of eggs, 900 g of water and the above preparation The whole amount of the starter was put into a kneader and kneaded for 8 minutes. Then, the dough was divided into a container by half and aged for 36 hours at 5°C, and then taken out and left at room temperature for 60 minutes, so that the temperature of the dough was 25°C. Next, the matured dough was subdivided into 50 g each, and 40 g of whole red bean sediment was added thereto to form, followed by fermentation at a temperature of 34° C. for 60 minutes. And the fermented fermented product was steamed for 5 minutes with steam at 100 to 110°C using a steam steamer to prepare steamed bread.

(실시예 2)(Example 2)

실시예 1과 동일하게 실시하되, 반죽시 물을 대신하여 홍삼 추출액을 사용하였다. It was carried out in the same manner as in Example 1, but the red ginseng extract was used instead of water when kneading.

이때, 상기 홍삼 추출액은 홍삼 300g에 물 3kg을 투입하고 90℃에서 12시간 가열하여 추출한 후, 이를 여과하여 제조하였다.At this time, the red ginseng extract was prepared by adding 3 kg of water to 300 g of red ginseng and extracting it by heating at 90° C. for 12 hours, and then filtering it.

(실시예 3)(Example 3)

실시예 2와 동일하게 실시하되, 반죽시 다진 물밤, 곰취 분말, 건조 무화과 분말 및 갯끈풀 추출물을 각각 90g씩 더 혼합하여 반죽하였다.In the same manner as in Example 2, when kneading, chopped water chestnut, gomchwi powder, dried fig powder, and 90 g of ragweed extract were further mixed and kneaded.

상기 물밤은 껍질을 제거한 후 인삼과 동일하게 다져 사용하였으며, 상기 곰취 분말은 곰취의 잎을 100℃의 끓는 물에 20초간 데친 후, 찬물로 헹궈주고, 이를 50℃에서 2시간 건조한 후, 100mesh로 분쇄하여 사용하였다. 그리고 상기 건조 무과화 분말은 껍질을 제거한 무화과 열매를 50℃에서 5시간 건조한 후, 100mesh로 분쇄하여 사용하였고, 상기 갯끈풀 추출물은 갯끈풀의 잎을 실온에서 5시간 건조하고, 그 건조된 잎에 10중량배의 물을 가한 후, 80℃에서 10시간 추출하고, 이를 여과, 농축 및 건조하여 사용하였다.After removing the skin, the water chestnut was used by chopping it in the same way as ginseng, and the Gomchwi powder was boiled in boiling water at 100°C for 20 seconds, rinsed with cold water, dried at 50°C for 2 hours, and then dried with 100 mesh. It was pulverized and used. And the dried fig powder was used by drying the peeled fig fruit at 50 °C for 5 hours, then pulverized with 100 mesh, the seaweed extract was used by drying the leaves of the seaweed at room temperature for 5 hours, and the dried leaves After 10 times by weight of water was added, extraction was performed at 80° C. for 10 hours, and this was filtered, concentrated, and dried for use.

(비교예 1)(Comparative Example 1)

실시예 1과 동일하게 실시하되, 다진 인삼을 사용하지 않았으며, 습식 쌀가루를 대신하여 중력분을 사용하였다.It was carried out in the same manner as in Example 1, except that minced ginseng was not used, and gravity flour was used instead of wet rice flour.

(시험예 1)(Test Example 1)

상기와 같이 실시예들을 통해 제조된 진빵에 대해 외관, 맛, 씹힘성, 탄성, 향, 종합적 선호도 등에 대하여 관능 평가를 실시하였으며, 그 결과를 아래 표 2에 나타내었다. 관능시험은 식품관련 전문가 및 일반 소비자 100명을 대상으로 하여 실시하였고, 점수 및 평가기준은 표 1과 같이 9점 채점법을 이용하였다. Sensory evaluation was performed on the real bread prepared through the examples as described above with respect to appearance, taste, chewiness, elasticity, aroma, and overall preference, and the results are shown in Table 2 below. The sensory test was conducted on 100 food-related experts and general consumers, and the score and evaluation criteria used a 9-point scoring method as shown in Table 1.

채점 기준Scoring criteria 점수score 평가 기준Evaluation standard 99 매우 좋음Very good 77 좋음good 55 보통usually 33 나쁨Bad 1One 매우 나쁨Very bad

관능평가 결과Sensory evaluation result 구분division 외관Exterior flavor 식감(씹힘성)Texture (chewability) 식감(탄력)Texture (elasticity) incense 종합적인 기호도Comprehensive preference 실시예 1Example 1 7.27.2 7.17.1 7.17.1 7.07.0 7.17.1 7.17.1 실시예 2Example 2 7.57.5 7.57.5 7.27.2 7.57.5 7.57.5 7.47.4 실시예 3Example 3 7.67.6 8.18.1 7.57.5 8.18.1 8.08.0 7.87.8 비교예 1Comparative Example 1 5.85.8 5.55.5 4.04.0 4.14.1 4.54.5 4.74.7

상기 표 2에서 확인할 수 있는 바와 같이, 본 발명에 의한 실시예 1 내지 3은 모두 비교예 1에 비해 외관, 맛, 씹힘성, 탄력, 향, 종합적인 기호도 면에서 높은 평가를 받았음을 확인할 수 있었다.As can be seen in Table 2, it was confirmed that Examples 1 to 3 according to the present invention were all highly evaluated in terms of appearance, taste, chewiness, elasticity, aroma, and overall preference compared to Comparative Example 1.

이상에서 기술한 실시예들은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이므로, 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 하며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.Since the embodiments described above are provided to completely inform the scope of the invention to those of ordinary skill in the art to which the present invention pertains, it should be understood that it is illustrative and non-limiting in all respects. Is only defined by the scope of the claims.

Claims (6)

스타터를 제조하는 단계와,
밀가루 100중량부에 대하여, 쌀가루 10~30중량부, 인삼 5~10중량부, 베이킹파우더 0.1~1중량부, 이스트 0.1~1중량부, 설탕 10~30중량부, 소금 1~3중량부, 버터 1~3중량부, 우유 10~30중량부, 계란 5~20중량부, 상기 제조된 스타터 40~60중량부, 건조 무화과 분말 1~5중량부, 물밤 1~5중량부, 곰취 분말 1~5중량부, 갯끈풀 추출액 1~5중량부 및 홍삼 추출액 20~40중량부를 투입하여 혼합하여 반죽하는 단계와,
상기 혼합된 반죽을 1~8℃에서 24~48시간 숙성하는 단계와,
상기 숙성된 반죽을 소분하여 성형하는 단계와,
상기 성형된 성형물을 발효하는 단계와,
상기 발효된 발효물을 증숙하는 단계를 포함하는 것을 특징으로 하는 인삼 쌀 찐빵의 제조방법.
Manufacturing a starter,
Based on 100 parts by weight of flour, rice flour 10 to 30 parts by weight, ginseng 5 to 10 parts by weight, baking powder 0.1 to 1 parts by weight, yeast 0.1 to 1 parts by weight, sugar 10 to 30 parts by weight, salt 1 to 3 parts by weight, 1 to 3 parts by weight of butter, 10 to 30 parts by weight of milk, 5 to 20 parts by weight of eggs, 40 to 60 parts by weight of the prepared starter, 1 to 5 parts by weight of dried fig powder, 1 to 5 parts by weight of water chestnut, gomchwi powder 1 Step of mixing and kneading by adding ~5 parts by weight, 1 to 5 parts by weight of ginseng grass extract and 20 to 40 parts by weight of red ginseng extract,
Ripening the mixed dough at 1 to 8°C for 24 to 48 hours,
Subdividing and molding the aged dough,
Fermenting the molded product,
A method for producing steamed ginseng rice bread, comprising the step of steaming the fermented fermented product.
제1항에 있어서,
상기 스타터를 제조하는 단계는,
막걸리와 밀가루를 혼합하고, 25~38℃ 60~90분간 발효하는 것임을 특징으로 하는 인삼 쌀 찐빵의 제조방법.
The method of claim 1,
The step of manufacturing the starter,
A method for producing steamed ginseng rice bread, characterized in that makgeolli and flour are mixed and fermented for 60 to 90 minutes at 25 to 38°C.
제1항에 있어서,
상기 성형하는 단계는,
상기 숙성된 반죽을 소분하고, 팥 앙금을 넣어 성형하는 것임을 특징으로 하는 인삼 쌀 찐빵의 제조방법.
The method of claim 1,
The forming step,
A method for producing steamed ginseng rice bread, characterized in that the matured dough is subdivided and red bean sediment is added thereto.
삭제delete 삭제delete 제1항 내지 제3항 중 어느 한 항의 방법으로 제조되는 것을 특징으로 하는 인삼 쌀 찐빵.Steamed ginseng rice, characterized in that produced by the method of any one of claims 1 to 3.
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