KR102223004B1 - Manufacturing method of banana pastry - Google Patents

Abstract

The present invention relates to a method for manufacturing a banana pastry which has excellent taste, flavor, texture, color, and shape to meet the needs of consumers, and in particular, optimally utilizes bananas to enhance taste, flavor, and texture while minimizing changes in color and shape during baking. The manufacturing method thereof comprises: a dough material preparation and cutting step of preparing and cutting kneaded dough materials containing strong flour and soft flour; a filling input and molding step of squeezing fillings including cream cheese on the cut dough materials in the shape of ′一′ and then rolling the dough materials around the fillings; a first additional material input step of squeezing and supplying a first additional material containing brown sugar and starch syrup to the inner bottom of a frame; a second additional material input step of covering a second additional material including a banana on the first additional material; a dough material input step of putting the dough materials, molded in the filling input and molding step, on the first additional material and the second additional material; and a baking step of baking the same in an oven.

Description

Manufacturing method of banana pastry {Manufacturing method of banana pastry}

The present invention relates to a method of manufacturing a banana pastry, and more particularly, to a method of manufacturing a banana pastry excellent in various product characteristics such as taste, aroma, color, and shape by using a banana.

In general, pastry refers to a cake or bread baked crispy by mixing oil and water with flour and kneading, and has been made in various forms in recent years.

Bananas are inexpensive, relatively low in calories, have various nutrients such as vitamins, calcium, and phosphorus in addition to the main nutrients, and are not only rich in magnesium, but also have beneficial ingredients such as pectin, which is a fruit that is increasingly being utilized. .

These bananas are used not only by themselves, but also added to various foods. In the field of confectionery and baking, Korean Patent Publication No. 10-1273833 (announced on June 11, 2013), Korean Unexamined Patent Publication No. 10-2015 It is used as in No. -0124344 (published on January 15, 2015).

However, in such conventional techniques, bananas are baked in the form of dry powder or oven, and then entered in the form of decorative materials or additives.

This is due to the reason why bananas themselves change the texture or color of the flesh over time, resulting in deterioration of color and texture.In particular, exposure to air or high temperatures for a long time during fermentation or baking in an oven may cause deterioration, contamination, discoloration, deformation, etc. It is also due to the reason why the quality of the product is difficult to commercialize after baking or confectionery.

Therefore, the use of bananas in confectionery or baking has a problem of extremely limited usage and form, and various research and development is required.

Korean Registered Patent Publication No. 10-1273833 (announced on June 11, 2013) Republic of Korea Patent Application Publication No. 10-2015-0124344 (published on Jan. 15, 2015)

As invented to solve the above-described problems and circumstances, the present invention is to provide a method of manufacturing a banana pastry capable of meeting the needs of consumers with excellent taste, aroma, texture, color, and shape. There is this.

In particular, it relates to a method of manufacturing a banana pastry that optimizes the use of bananas to improve taste, aroma, and texture while minimizing changes in color and shape during baking.

In addition, the present invention maintains the original shape for a long time after baking, so that the original shape is excellent, but the shape is not easily damaged or deformed by an external shock when moving after purchase, so it has excellent mobility, and it is not easily deteriorated, so it has excellent storage properties. It relates to a method of manufacturing a banana pastry that can maximize marketability, such as.

As a means for solving the above problems, the method for manufacturing a banana pastry according to the present invention,

Preparation and cutting step of preparing and cutting kneaded dough ingredients including strong flour and soft flour,

Ingredients input and molding step of squeezing the ingredients including cream cheese on the cut dough material in a'一' shape, and then rolling the dough ingredients around the ingredients,

The first additional material input step of squeezing and supplying the first additional material including sulfur sugar and starch syrup on the inner bottom of the frame,

Injecting a second additional material covering the second additional material including a banana on the first additional material,

A dough material input step of injecting the dough material molded in the filling and molding step on the first and second additives, and

It characterized in that it comprises the step of baking baking in an oven.

In addition, the preparation of the dough material,

Water, milk, natural fermented species, raw yeast, sugar, egg, honey, the first step of making a paste that melts and melts powdered milk,

The second step of making dough by mixing with strong flour, soft flour, salt, and aged dough,

The third step of making dough by adding butter and mixing,

The fourth step of manufacturing dough that is subdivided and molded first, and

It is made including the fifth step of making dough in which butter is added and molded secondarily,

The aging dough is characterized in that the dough material prepared in the first step of making the dough and the second step of making the dough is aged for at least 1 day.

In addition, the ingredients,

It is prepared by mixing cream cheese, sugar, bundang, and lemon juice, and the mixing ratio of cream cheese, sugar, bundang, and lemon juice is 70:150~170:115~130:10~30 by weight ratio.

In addition, a custard cream mix is further added to the ingredients, and a weight ratio of mixing is 50 to 75 based on the cream cheese 70.

In addition, the first additional material,

The first step of preparing the first additional material by mixing and heating sulfur sugar and starch syrup to dissolve, and

It is manufactured including the second step of preparing the first additional material for mixing by adding butter and salt,

The mixing ratio of brown sugar, starch syrup, butter, and salt is 500:300~450:230~300:3~6 by weight ratio.

In addition, in the second step of manufacturing the first additional material, a vanilla mix is further added and mixed,

The mixing weight ratio is characterized in that it is mixed at 8-12 with respect to 500 brown sugar.

In addition, the second additional material is characterized in that the banana chips.

In addition, the sugar,

The first step of sugar manufacturing, in which the inside of the banana peel faces upward and then sugar is sprinkled on the inside of the banana peel,

The second step of making sugar by pressing and pressing the sugar placed on the inner surface of the banana peel,

The third stage of sugar manufacturing, in which sugar is pressed on the inner surface of the banana peel and kept under pressure for 12 to 18 hours,

Sugar placed under pressure on the inner surface of the banana peel? The fourth step of manufacturing sugar collected and collected, and

It is characterized in that it is manufactured in the fifth step of preparing sugar for drying the collected sugar.

Through the above-described problem solving means, the method of manufacturing a banana pastry according to the present invention has excellent taste, aroma, texture, color, and shape to meet various preferences and demands of consumers. While promoting the product, it prevents changes in color and shape during baking, maintains the original shape for a long time after baking and does not deform, and is not easily damaged or deformed by external shocks when moving after purchase, and is not easily deteriorated, so it is stored for a long time. There are advantages such as this possible.

In addition, the method of manufacturing a banana pastry according to the present invention has the advantage of maximizing the flavor and removing off-flavor of bananas that may occur due to baking.

1 is a view showing a method of manufacturing a banana pastry according to the present invention.

Hereinafter, a method of manufacturing a banana pastry according to the present invention will be described in detail.

The method of manufacturing a banana pastry according to the present invention is that during the conventional baking process, the banana itself was not tasted with the pastry by putting it in the dough in the form of banana powder due to reasons such as deformation, breakage, separation, deterioration, and discoloration. To solve the problem, it is to make it possible for consumers to visually check the shape of a banana even when purchasing and eating it, and to maintain a stable shape without being separated easily.To this end, a kneaded dough material containing strong flour and soft flour Preparation and cutting step of preparing and cutting the dough material, the step of inserting and forming the dough material by squeezing the ingredients including cream cheese on the cut dough material in a'一' shape, and then rolling and forming the dough material around the ingredients. A first additive input step of squeezing and supplying a first additive material including brown sugar and starch syrup on the inner floor, and a second additive material input step of covering a second additive material including bananas on the first additive material, It comprises a dough material input step of injecting the dough material molded in the filling and shaping step on the first and second additives, and a baking step of putting into an oven and baking.

Here, the ratio of the dough material, the filling material, the first additional material, and the second additional material is 100:10 to 40:2 to 30:3 to 30 by weight, and the dough material is preferably 20 cm wide and 9 cm long. And, when supplying the first additional material to the inside of the frame in the step of adding the first additional material, a baking paper is laid inside the frame and supplied thereon, and the baking temperature and time in the baking step are 20 to 25 minutes at 180°C. Proceed from during.

In the baking step, the first additive material flows into the gap between the second additive material and the second additive material and the dough material, and separation and separation of the second additive material after baking is prevented. And by placing the dough material on the upper side, the self-load by the dough material plays a role of facilitating the flow of the first additional material.

And the dough material is water, milk, natural fermented species, raw yeast, sugar, egg, honey, the first step of making a dough melted by mixing powdered milk, and a second step of making a dough mixing with strong flour, soft flour, salt, and aged dough. It is manufactured by a method comprising a step, a third step of producing a dough by adding butter and mixing, a fourth step of producing a dough that is subdivided and firstly molded, and a fifth step of producing a dough secondly forming by adding butter. .

The weight ratio of the butter supplied in the third step and the fifth step of the dough material is preferably 1:0.3 to 2.5, but is not limited thereto.

Here, the ratio of strong flour, soft flour, natural fermented species, milk, water, egg, matured dough, sugar, salt, milk powder, fresh yeast, honey, and butter is 700:250~350:80~120 by weight as shown in Table 1 below. :200~250:110~150:180~220:90~110:15~21:25~35:36~44:0.5~2:40~50.

Dough ingredients Weight ratio Strong 700 weak flour 250~350 Natural fermented species 80~120 milk 200~250 water 200~250 egg 110~150 Ripening dough 180~220 Sugar 90~110 Salt 15~21 Powdered milk 25~35 Raw yeast 36~44 honey 0.5~2 butter 40-50

In addition, as the aging dough, the method of preparing the dough material, that is, the dough material prepared by performing the first step of making the dough to the second step of making the dough, is aged (more than 1 day). Through this, the flavor of the bread is improved, the controllability of the fermentation rate is improved, and the aging of the product is delayed.

The natural fermented species use rye flour and commercially available shower species, or a natural fermented species fermented at room temperature for 24 hours by mixing rye, water, and malt in a weight ratio of 20 to 30:25 to 35:0.3 to 0.7. 100 to 120 parts by weight of a mixture obtained by mixing flour and water at a weight ratio of 50 to 60: 50 to 60 to 50 parts by weight of the total of the ingredients prepared in the first step of manufacturing and the first step of preparing the natural fermented species, and mixed at room temperature for 12 hours. 200 to 240 parts by weight of a mixture obtained by mixing flour and water in a weight ratio of 100 to 120: 100 to 120 parts by weight of 150 parts by weight of the total of the ingredients prepared in the second step of fermenting natural fermented seeds and the second step of producing the natural fermented seeds In the third step of preparing natural fermented seeds that are further mixed and fermented at room temperature for 12 hours, and the whole of the ingredients prepared in the third step of producing the natural fermented seeds, wheat flour and water are mixed at a weight ratio of 210 to 230: 210 to 230. 420 to 460 parts by weight of the mixture may be additionally mixed and prepared by a method comprising the fourth step of preparing natural fermented species in which fermentation is performed at room temperature for 12 hours.

In addition, the ingredients are prepared by mixing cream cheese, sugar, bundang, and lemon juice, and the mixing ratio of cream cheese, sugar, bundang, and lemon juice is 70:150~170:115~130:10~30 by weight.

Here, a custard cream mix may be further added to the ingredient material, and the mixing weight ratio is 50 to 75 for the cream cheese 70.

The sugar used for the dough and ingredients is the first step of making sugar in which the inner surface of the banana peel faces upward and then sugar is sprinkled on the inner surface of the banana peel, and sugar is pressed by pressing the sugar placed on the inner surface of the banana peel. The second stage of manufacturing, the third stage of sugar manufacturing in which sugar is pressed and held for 12 to 18 hours under pressure on the inner surface of the banana peel, and the sugar placed in a pressurized state on the inner surface of the banana peel are mixed with ?seed? It is manufactured by a method consisting of a fourth step of producing sugar that is collected and collected, and a fifth step of producing sugar that is dried by drying the collected sugar.

Here, the banana peel is used immediately after removing the inside of the banana, and if the holding time in the third step of sugar production is less than 12 hours, the absorption and aroma of the banana peel is not sufficient, and if it exceeds 18 hours, the banana peel is There is a problem that it not only deteriorates as it fades, but also increases the discoloration effect, affecting the color of the dough or ingredients.Drying in the fifth step of sugar manufacturing can also be dried at room temperature, but moisture is completely removed using a commercially available dryer. It is desirable to allow it to be removed.

In this way, it increases the banana flavor of the dough and ingredients, and at the same time recycles the banana peel and utilizes the nutrients in the banana peel.

And the first additive is prepared by a method comprising a first step of preparing a first additive to dissolve by mixing and heating sulfur sugar and starch syrup, and a second step of preparing a first additive for mixing by adding butter and salt, Here, the mixing ratio of brown sugar, starch syrup, butter, and salt is 500:300~450:230~300:3~6 in weight ratio.

Meanwhile, in the second step of manufacturing the first additional material, a vanilla mix may be further added and mixed, wherein the mixing weight ratio of the vanilla mix is mixed at 8 to 12 with respect to the sulfur sugar 500, and a commercially available powder type product Can be used.

The first additional material does not separate and stably supports the second additional material to be described later to maintain the shape of the bread, and prevents separation of the second additional material or moisture to the outside to improve texture and taste and make it uniform, etc. Will play the role of.

In addition, it is preferable to use banana chips as the second additional material, and to prevent deformation during the baking process and to preserve the shape for a long time.

Hereinafter, a banana pastry prepared by the method for producing a banana pastry according to the present invention [Example], a commercially available pastry prepared by using banana powder for dough [Comparative Example 1], and a commercially available fresh banana pastry [ The results of sensory evaluation comparing Comparative Example 2] will be described.

The banana pastry prepared according to the present invention follows the above manufacturing method as it is, but the natural fermented species used a commercially available shower type, and the custard cream mix of the ingredient material used a commercially available creamico product, and quantitatively, confectionery and baking For 20 trainees, the scores were 1 (very bad), 2 (poor), 3 (medium), and 4 ( Good), 5 (very good), and quantitatively, the same evaluator was asked to describe the characteristics recognized after eating.

As for the quantitative evaluation, the banana pastry prepared according to the present invention obtained excellent results in all items as shown in Table 2 below, and in the quantitative evaluation, the banana pastry prepared according to the present invention maintains the appearance of the banana well and has excellent adhesion retention. In addition, it was confirmed that the banana scent was relatively uniform and continuous, the color of the banana was less during the baking process, and it was less civilian in controlling the oven temperature.In the case of Comparative Example 1, the banana was in powder form. As it entered it, it was not noticeable compared to other scents such as vanilla and it was difficult to determine whether the banana was actually put in, because it was difficult to determine whether the banana was actually put. As a result, it was confirmed that the quality was remarkably deteriorated from the viewpoint of the appearance.

Item Example Comparative Example 1 Comparative Example 2 incense 3.95 3.4 3.75 flavor 4.15 3.65 3.6 Texture 4.05 3.25 3.6 Appearance 3.8 3.55 2.85

Through the configuration as described above, the method for manufacturing a banana pastry according to the present invention has excellent taste, aroma, texture, color, and shape to meet various preferences and demands of consumers, and improves taste, aroma, and texture by optimally using bananas. It prevents changes in color and shape during baking, maintains the original shape for a long time after baking, does not deform, and does not easily break or deform due to external shocks when moving after purchase, and does not change easily, so it can be stored for a long time. And, there is an advantage that can maximize the flavor and remove the off-flavor of bananas that may occur due to baking.

Claims (1)

Preparation and cutting step of preparing and cutting kneaded dough ingredients including strong flour and soft flour,
Ingredient material input and molding step of squeezing the ingredients containing cream cheese on the cut dough material in a'一' shape, and then rolling the dough ingredients around the ingredients,
The first additional material input step of squeezing and supplying the first additional material including brown sugar and starch syrup on the inner bottom of the frame,
Injecting a second additional material covering a second additional material including a banana on the first additional material,
A dough material input step of injecting the dough material molded in the filling and molding step on the first and second additives, and
It includes a baking step that is baked in an oven,
The above ingredients are,
It is manufactured by mixing cream cheese, sugar, bundang, and lemon juice, but the mixing ratio of cream cheese, sugar, bundang, and lemon juice is 70:150~170:115~130:10~30 by weight,
The sugar,
The first step of sugar manufacturing, in which the inside of the banana peel faces upward and then sugar is sprinkled on the inside of the banana peel,
The second step of making sugar by pressing and pressing the sugar placed on the inner surface of the banana peel,
The third stage of sugar manufacturing, in which sugar is pressed on the inner surface of the banana peel and kept under pressure for 12 to 18 hours,
The fourth step of sugar manufacturing and collecting sugar by scraping the sugar placed in a pressurized state on the inner surface of the banana peel, and
It is manufactured in the fifth step of sugar manufacturing to dry the collected sugar,
The first additional material,
The first step of preparing the first additional material by mixing and heating the sulfur sugar and starch syrup to dissolve it, and
It is manufactured including the second step of preparing the first additional material for mixing by adding butter and salt,
The mixing ratio of brown sugar, starch syrup, butter, and salt is 500:300~450:230~300:3~6 by weight,
Characterized in that the second additional material is a banana chip
Banana Pastry Manufacturing Method

Images