KR102236334B1 - Method for producing steamed bread using natural sourdough starter without baking powder and yeast - Google Patents

Abstract

The present invention comprises the steps of: (1) mixing squid flesh, onions, carrots, green onions, and shiitake mushrooms and then pulverizing them; (2) adding corn, butter, and mustard sauce to the pulverized mixture of step (1) and then boiling to prepare steamed bread stuffing; (3) mixing flour, sugar, butter, salt, milk, squid ink, and fermented koji seeds; (4) fermenting the dough mixture of step (3); (5) adding the steamed bread prepared in step (2) to the dough made from the fermented dough in step (4) and forming a rounded bread; (6) aging the molded steamed bread of step (5); And (7) steaming the aged steamed bread of the step (6).

Description

Method for producing steamed bread using natural sourdough starter without baking powder and yeast}

The present invention is a mixture of squid meat, onions, carrots, green onions, shiitake mushrooms, corn, butter, and mustard sauce, and then boiled steamed bread and flour, sugar, butter, salt, milk, squid ink, and fermented yeast It relates to a method for producing squid steamed bread using and to a squid steamed bread produced by the above method.

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 been looking for foods that can provide satisfaction in terms of health. Therefore, there is a demand for the development of snacks that are familiar to people and can be easily eaten while reinforcing their health.

Most of all breads use yeast as well as a food additive from a chemical-based baking powder called a baking modifier. Bread improvers provide nutrition to the yeast to make the dough well, improve the color of the bread, increase the volume, and prevent the bread from being easily deteriorated. Baking powder contains chemical components such as nitrogen (N) and phosphorus (P) to compensate for the shorter fermentation period, and artificial additives to compensate for the falling taste and aroma. These yeast and baking powders contain preservatives and bleach ingredients, so long-term consumption damages the stomach, affects the circulation and bronchi, and causes habitual indigestion and nausea.

In general, steamed bread refers to bread that has not been fermented and is naturally aged and steamed with steam, so the manufacturing process is shortened, and if it is steamed immediately and eaten when it is hot, it has a lot of moisture. However, since such steamed bread depends on natural aging, its aroma and taste may be lower than that of fermented bread, and it is easy to deteriorate due to its high moisture content.

These general steamed buns are made by adding water to a mixture of flour, sugar, makgeolli, yeast, etc., kneading it, and then aging it, dividing it into small portions to make a batter, and putting junks such as red bean paste inside it. After that, it is aged for a certain period of time and then steamed for a certain period of time in a steaming pot to manufacture, and the steamed bread made in this way is dried and packaged and distributed with appropriate moisture control.

Since steamed bread made with such a general method and simple ingredients is insufficient to satisfy the various tastes of modern people, attempts have been made to add other grains or junk instead of flour, which is the main ingredient, in order to save various tastes.

Korean Patent No. 1402073 discloses a method of manufacturing fermented steamed bread, and Korean Patent No. 1381552 discloses a method of manufacturing a sugar-free well-being steamed bread containing germinated brown rice. It is different from the manufacturing method.

The present invention was derived from the above requirements, and an object of the present invention is to compensate for the lack of nutrition and taste of the existing steamed bread without using yeast and baking powder, squid flesh, squid ink, shiitake mushrooms, koji It is intended to provide a method of manufacturing squid steamed bread having excellent preference by making squid steamed bread using materials such as fermented species, and the nutrition, taste, and texture of squid are well harmonized.

In order to solve the above problems, the present invention comprises the steps of: (1) mixing squid flesh, onions, carrots, green onions, and shiitake mushrooms and then pulverizing them; (2) adding corn, butter, and mustard sauce to the pulverized mixture of step (1) and then boiling to prepare steamed bread stuffing; (3) mixing flour, sugar, butter, salt, milk, squid ink, and fermented koji seeds; (4) fermenting the dough mixture of step (3); (5) adding the steamed bread prepared in step (2) to the dough made from the fermented dough in step (4) and forming a rounded bread; (6) aging the molded steamed bread of step (5); And (7) steaming the aged steamed bread of the step (6).

In addition, the present invention provides a squid steamed bun prepared by the above method.

The steamed bread of the present invention does not use any yeast and baking powder that cause side effects on the human body, and is manufactured using natural fermented species produced using yeast, which is beneficial to health, thereby making it possible to manufacture healthy steamed bread more preferred by consumers. In addition, when producing steamed bread, local agricultural products of domestic flour are used, which can contribute to farmers' income increase. In addition, the nutrition and taste of squid and vegetables are appropriately added to the dough and stuffing, so that steamed bread with improved palatability can be provided.

In order to achieve the object of the present invention, the present invention

(1) mixing squid flesh, onions, carrots, green onions, and shiitake mushrooms, followed by grinding;

(2) adding corn, butter, and mustard sauce to the pulverized mixture of step (1) and then boiling to prepare steamed bread stuffing;

(3) mixing flour, sugar, butter, salt, milk, squid ink, and fermented koji seeds;

(4) fermenting the dough mixture of step (3);

(5) adding the steamed bread prepared in step (2) to the dough made from the fermented dough in step (4) and forming a rounded bread;

(6) aging the molded steamed bread of step (5); And

(7) It provides a method for producing squid steamed bread, characterized in that it is manufactured, including steaming the steamed steamed bread aged in step (6).

In the manufacturing method of the squid steamed bread of the present invention, the step (1) is preferably 0.8 to 1.2 kg of squid flesh, 0.8 to 1.2 kg of onion, 180 to 220 g of carrots, 180 to 220 g of green onions, and 450 to 550 g of shiitake mushrooms After mixing may be pulverized, more preferably 1 kg of squid flesh, 1 kg of onion, 200 g of carrots, 200 g of green onions, and 500 g of shiitake mushrooms may be mixed and then pulverized.

In addition, in the manufacturing method of squid steamed bread of the present invention, step (2) is preferably 90 to 110 after adding 270 to 330 g of corn, 180 to 220 g of butter, and 180 to 220 g of mustard sauce to the pulverized mixture. Steamed bread stuffing can be prepared by boiling at °C for 25 to 35 minutes. More preferably, 300 g of corn, 200 g of butter, and 200 g of mustard sauce are added to the pulverized mixture and then boiled at 100° C. for 30 minutes to make steamed bread stuffing Can be manufactured.

To prepare steamed bread with the same ingredients and mixing ratios as in steps (1) and (2) and heating conditions, it was possible to produce steamed bread having an appropriate viscosity and improved taste, texture, and palatability while the squid flesh and ingredients were well harmonized. .

In addition, in the manufacturing method of squid steamed bread of the present invention, step (3) is preferably 0.8 to 1.2 kg of flour, 80 to 120 g of sugar, 180 to 220 g of butter, 18 to 22 g of salt, 450 to 550 g of milk , 27-33 g of squid ink and 180-220 g of fermented koji seeds may be mixed, more preferably 1 kg of flour, 100 g of sugar, 200 g of butter, 20 g of salt, 500 g of milk, 30 g of squid ink, and 200 g of fermented yeast seeds can be mixed. To prepare a steamed bread dough by mixing the ingredients and mixing ratios as described above, the dough material and squid ink could be well matched and the steamed bread having an excellent texture could be produced.

Specifically, the fermented yeast seeds can be prepared by soaking 0.8 to 1.2 kg of rice in water and then adding 130 to 170 g of yeast, 0.8 to 1.2 kg of water, and lemon juice to steamed rice, followed by fermentation at 26 to 30°C. More specifically, 1 kg of rice may be soaked in water, and then 150 g of yeast, 1 kg of water, and lemon juice may be added to the steamed rice, followed by fermentation at 28°C.

In addition, in the manufacturing method of squid steamed bread of the present invention, step (4) is preferably the first fermentation of the dough at 23 to 27°C for 25 to 35 minutes, and then at 18 to 22°C for 50 to 70 minutes. Secondary fermentation may be performed, and more preferably, the dough may be first fermented at 25° C. for 30 minutes, followed by secondary fermentation at 20° C. for 60 minutes. Fermentation under the same conditions as described above could be made into steamed bread with a soft, moist and chewy texture that was further enhanced.

In addition, in the manufacturing method of squid steamed bread of the present invention, the step (5) is preferably formed into steamed bread by adding 27 to 33 g of steamed bread to 45 to 55 g of dough made from the second fermented dough. In addition, more preferably, 30 g of steamed bread is added to 50 g of dough made from the second fermented dough, and it can be molded into steamed bread. The steamed bread was prepared by putting the steamed bread in the dough at the same mixing ratio as described above, so that the light taste of the dough and the taste of the steamed bread were balanced, so that steamed bread suitable for the taste could be prepared.

In addition, in the manufacturing method of the squid steamed bread of the present invention, the aging of step (6) may be preferably aged at 23 to 27 °C for 15 to 25 minutes, more preferably aged at 25 °C for 20 minutes. I can. When the steamed bread is aged under the above conditions, when the steamed bread is steamed in a steamer, a film is well formed on the steamed bread, making the bread surface smooth, so that it has a good appearance and at the same time, it can be manufactured as steamed bread with a soft texture.

In addition, in the manufacturing method of squid steamed bread of the present invention, step (7) is preferably steamed at 100 to 120°C for 15 to 25 minutes, and more preferably steamed at 110°C for 20 minutes. I can. Steaming the steamed bread under the above conditions was well cooked evenly to the inside, and the steamed bread had a smooth surface and was able to maintain a moist texture.

The manufacturing method of squid steamed bread of the present invention, more specifically

(1) mixing 0.8-1.2 kg of squid, 0.8-1.2 kg of onion, 180-220 g of carrots, 180-220 g of green onions, and 450-550 g of shiitake mushrooms, followed by grinding;

(2) Add 270 to 330 g of corn, 180 to 220 g of butter, and 180 to 220 g of mustard sauce to the pulverized mixture of step (1) and boil at 90 to 110°C for 25 to 35 minutes to prepare steamed bread The step of doing;

(3) 0.8-1.2 kg of wheat flour, 80-120 g of sugar, 180-220 g of butter, 18-22 g of salt, 450-550 g of milk, 27-33 g of squid ink, and 180-220 g of fermented koji are mixed. step;

(4) first fermenting the dough mixture of step (3) at 23 to 27°C for 25 to 35 minutes, followed by secondary fermentation at 18 to 22°C for 50 to 70 minutes;

(5) adding 27-33 g of steamed bread prepared in step (2) to 45-55 g of dough made from the second fermented dough in step (4), forming a round and forming steamed bread;

(6) aging the molded steamed bread of step (5) at 25° C. for 20 minutes; And

(7) steaming the steamed bread aged in step (6) at 100 to 120° C. for 15 to 25 minutes,

More specifically

(1) mixing 1 kg of squid flesh, 1 kg of onion, 200 g of carrots, 200 g of green onions, and 500 g of shiitake mushrooms and then pulverizing;

(2) adding 300 g of corn, 200 g of butter, and 200 g of mustard sauce to the pulverized mixture of the step (1) and then boiling at 100° C. for 30 minutes to prepare steamed bread;

(3) mixing 1 kg of flour, 100 g of sugar, 200 g of butter, 20 g of salt, 500 g of milk, 30 g of squid ink, and 200 g of fermented koji seeds;

(4) first fermenting the dough mixture of step (3) at 25° C. for 30 minutes, followed by secondary fermentation at 20° C. for 60 minutes;

(5) adding 30 g of the steamed bread prepared in the step (2) to 50 g of the dough made from the second fermented dough of the step (4), and forming it in a round shape into steamed bread;

(6) aging the molded steamed bread of step (5) at 25° C. for 20 minutes; And

(7) steaming the steamed bread matured in step (6) at 110° C. for 20 minutes may be included.

The present invention also provides a squid steamed bun prepared by the above method.

Hereinafter, the present invention will be described in detail by way of manufacturing examples and examples. 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.

Manufacturing example 1. yeast Fermented species Produce

(1) After washing 1 kg of non-glutinous rice, it was soaked in water for 5 hours, sieved through a sieve and drained for 1 hour.

(2) The rice after the water in step (1) was seated in a steamer and steamed for 1 hour over medium heat, then steamed for 20 minutes, spread on a wide tray, and cooled to 35°C.

(3) Put 150 g of yeast and 1 kg of water in a sterilized bottle, soak for 10 minutes, add the cooled rice and 1 tablespoon of lemon juice from step (2), ferment at 28°C, and filter through a fine sieve. The yeast fermentation seeds left after removal were stored in the refrigerator.

Manufacturing example 2. Manufacture of steamed bread

(1) 1 kg of squid flesh, 1 kg of onion, 200 g of carrots, 200 g of green onions, and 500 g of shiitake were mixed and then pulverized.

(2) 300 g of corn, 200 g of butter, and 200 g of mustard sauce were added to the pulverized mixture of step (1), and then boiled for 30 minutes to prepare steamed bread.

(3) Gravity flour (domestic) 500 g, strong flour (domestic) 500 g, organic sugar 100 g, butter 200 g, refined salt 20 g, milk 500 g and squid ink 30 g and prepared by the method of Preparation Example 1 200 g of fermented yeast seed was put into a mixing machine and mixed for 20 minutes.

(4) The dough mixture of step (3) was put into a fermentation chamber and first fermented at 25°C for 30 minutes, followed by secondary fermentation at 20°C for 1 hour.

(5) 30 g of the steamed bread prepared in the step (2) was added to 50 g of the dough made from the second fermented dough of the step (4), and rounded to form steamed bread.

(6) The steamed bread molded in step (5) was placed in a fermentation chamber and aged at 25°C for 20 minutes.

(7) Put the steamed bread aged in step (6) in a steamer and steamed at 110°C for 20 minutes.

Material mixing ratio Material type Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Steamed bread Squid flesh 1 kg 1 kg 1 kg 1 kg onion 1 kg 1.2 kg 1 kg 800 g carrot 200 g 300 g 300 g 200 g Green Onion 200 g 300 g 300 g 200 g Shiitake mushrooms 500 g - 600 g 500 g cabbage - - - 200 g corn 300 g 400 g - 300 g butter 200 g - 400 g 100 g Mustard sauce 200 g 400 g - 100 g mayonnaise - - - 100 g Bean jam - - - 100 g Dough Gravity flour 500 g 500 g 500 g 500 g Strong flour 500 g 500 g 500 g 500 g Organic sugar 100 g 100 g 100 g 100 g butter 200 g 200 g 200 g 200 g Refined salt 20 g 20 g 20 g 20 g milk 500 g 500 g 500 g 450 g Squid ink 30 g 30 g 30 g 30 g Fermented yeast 200 g 200 g 200 g 185 g Baking powder - - - 5 g East - - - 10 g egg - - - 50 g

Comparative example 4: squid steamed bun

(1) 1 kg of squid flesh, 1 kg of onion, 200 g of carrots, 200 g of green onions, and 500 g of shiitake were mixed and pulverized

(2) 300 g of corn, 200 g of butter, and 200 g of mustard sauce were added to the pulverized mixture of step (1), and then boiled for 10 minutes to prepare steamed bread.

(3) Gravity flour (domestic) 500 g, strong flour (domestic) 500 g, organic sugar 100 g, butter 200 g, refined salt 20 g, milk 500 g and squid ink 30 g and prepared by the method of Preparation Example 1 200 g of fermented yeast seed was put into a mixing machine and mixed for 20 minutes.

(4) The dough mixture of step (3) was put into a fermentation chamber and first fermented at 35°C for 10 minutes, and then second fermented at 10°C for 2 hours.

(5) 30 g of the steamed bread prepared in the step (2) was added to 50 g of the dough made from the second fermented dough of the step (4), and rounded to form steamed bread.

(6) The steamed bread molded in step (5) was placed in a fermentation chamber and aged at 35°C for 60 minutes.

(7) Put the steamed bread aged in step (6) in a steamer and steamed at 110°C for 30 minutes.

Example 1: Sensory evaluation of squid steamed bread according to the type of ingredients

Squid steamed bread prepared by the method of Preparation Example 2 and prepared by the method of Preparation Example 2, but subject to 30 sensory test personnel trained with the steamed squid and steamed squid (Comparative Examples 1 to 3) according to the type of material of the dough. A sensory test was performed (Table 2). 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.

Sensory test of squid steamed bread division incense flavor Texture Comprehensive preference map Manufacturing Example 2 4.4 4.6 4.6 4.6 Comparative Example 1 4.0 4.2 4.1 4.1 Comparative Example 2 4.0 4.0 3.9 4.0 Comparative Example 3 3.6 3.8 3.4 3.6

As a result, as can be seen in Table 2, when preparing steamed bread as in Preparation Example 2, manufacturing using all eight ingredients of squid, onion, carrot, leek, shiitake, corn, butter, and mustard is only part of the above ingredients. It was confirmed that it showed a higher score compared to the squid steamed buns prepared using (Comparative Examples 1 and 2).

In addition, compared to Comparative Example 3 prepared by adding other ingredients to steamed bread and dough, Preparation Example 2 showed a higher score in all items, and thus steamed bread and dough mixed with a specific combination of ingredients of Preparation Example 2 were used. It was confirmed that it is most desirable to make squid steamed buns.

Example 2. Sensory evaluation of squid steamed bread according to ingredient mixing ratio and manufacturing conditions

Squid steamed bread prepared by the method of Preparation Example 2, but the squid steamed bread was prepared by the method of Preparation Example 2, but the steamed squid and steamed bread prepared by mixing the mixing ratio of the steamed bread and dough to the mixing ratio of Table 3 (Comparative Examples 5 and 6 ) And the steamed bread of Comparative Example 4 prepared by different manufacturing conditions, and the sensory test was performed in the same manner as in Example 1.

Material mixing ratio Material type Manufacturing Example 1 Comparative Example 5 Comparative Example 6 Steamed bread Squid flesh 1 kg 600 g 1.4 kg onion 1 kg 1.4 kg 600 g carrot 200 g 100 g 300 g Green Onion 200 g 100 g 300 g Shiitake mushrooms 500 g 400 g 600 g corn 300 g 200 g 400 g butter 200 g 250 g 150 g Mustard sauce 200 g 150 g 250 g Dough Gravity flour 500 g 300 g 700 g Strong flour 500 g 700 g 300 g Organic sugar 100 g 70 g 140 g butter 200 g 250 g 150 g Refined salt 20 g 15 g 25 g milk 500 g 400 g 575 g Squid ink 30 g 50 g 20 g Fermented yeast
200 g 265 g 140 g

Sensory test of squid steamed bread division incense flavor Texture Comprehensive preference map Manufacturing Example 2 4.4 4.6 4.6 4.6 Comparative Example 4 4.1 4.3 4.2 4.2 Comparative Example 5 4.0 4.1 4.0 4.0 Comparative Example 6 4.1 3.9 3.9 3.9

As a result, the steamed bread of Preparation Example 2 showed the highest aroma, taste, texture, and overall acceptability compared to Comparative Examples prepared by varying the mixing ratio and manufacturing conditions, It was confirmed that the conditions could improve the flavor of squid steamed bread.

Claims (4)

(1) mixing 0.8-1.2 kg of squid, 0.8-1.2 kg of onion, 180-220 g of carrots, 180-220 g of green onions, and 450-550 g of shiitake mushrooms, followed by grinding;
(2) adding 270 to 330 g of corn, 180 to 220 g of butter, and 180 to 220 g of mustard sauce to the pulverized mixture of step (1) and boiling to prepare steamed bread;
(3) 0.8-1.2 kg of wheat flour, 80-120 g of sugar, 180-220 g of butter, 18-22 g of salt, 450-550 g of milk, 27-33 g of squid ink, and 180-220 g of fermented koji are mixed. step;
(4) fermenting the dough mixture of step (3);
(5) adding 27-33 g of steamed bread prepared in step (2) to 45-55 g of dough made from the fermented dough in step (4), forming a round, and shaping it into steamed bread;
(6) aging the molded steamed bread of step (5); And
(7) A method for producing squid steamed bread, characterized in that it comprises steaming the aged steamed bread of step (6). delete The method of claim 1,
(1) mixing 0.8-1.2 kg of squid, 0.8-1.2 kg of onion, 180-220 g of carrots, 180-220 g of green onions, and 450-550 g of shiitake mushrooms, followed by grinding;
(2) Add 270 to 330 g of corn, 180 to 220 g of butter, and 180 to 220 g of mustard sauce to the pulverized mixture of step (1) and boil at 90 to 110°C for 25 to 35 minutes to prepare steamed bread The step of doing;
(3) 0.8-1.2 kg of wheat flour, 80-120 g of sugar, 180-220 g of butter, 18-22 g of salt, 450-550 g of milk, 27-33 g of squid ink, and 180-220 g of fermented koji are mixed. step;
(4) first fermenting the dough mixture of step (3) at 23 to 27°C for 25 to 35 minutes, followed by secondary fermentation at 18 to 22°C for 50 to 70 minutes;
(5) adding 27-33 g of steamed bread prepared in step (2) to 45-55 g of dough made from the second fermented dough in step (4), forming a round and forming steamed bread;
(6) aging the molded steamed bread of step (5) at 23 to 27° C. for 15 to 25 minutes; And
(7) A method of manufacturing steamed squid, characterized in that it comprises steaming the steamed bread aged in step (6) at 100 to 120° C. for 15 to 25 minutes. Steamed squid made by the method of claim 1 or 3.