KR102312142B1 - Chadol manju and its manufacturing method - Google Patents

Abstract

Disclosed are beef brisket manju and a manufacturing method thereof. The manufacturing method of beef brisket manju of the present invention comprises: a step of preparing a butter slice by hardening butter and cutting the same to a certain thickness; a step of filtering strong flour and gravitational flour into powder; a step of preparing a mixture by dissolving solar salt and water; a step of preparing first dough by mixing eggs, refined rice wine, the strong flour, the gravitational flour, and the mixture; a step of preparing second dough by inputting the hardened butter slice to the first dough; a step of covering and preparing third dough after manufacturing the third dough by mixing a filling composed of whole red bean paste and sliced chestnuts and the second dough; a step of topping almond cream on a surface of the third dough; and a step of baking the topped third dough. The present invention can improve flavor and a taste of bread.

Description

Chadol manju and its manufacturing method {CHADOL MANJU AND ITS MANUFACTURING METHOD}

The present invention relates to manju, and more particularly, to chadol manju, which can improve the flavor and taste of bread and reduce off-flavor by applying sake to the chadol manju, and a method for manufacturing the same.

Manju, a type of bread, is a type of wagashi, a traditional Japanese sweet in general, and refers to the transformation of dumplings into wagashi. Manju is a confectionery made by steaming or baking red bean paste in dough such as flour and rice.

Manju is a bread filled with sweet sediment, and can be made into products with various flavors using various sediments such as sweet potatoes, chestnuts, red beans, and dongbu beans.

However, if you eat a lot of manju, there is a problem that it is difficult to digest.

Recently, the development of Manchuria to provide various nutrients and functions is required.

For example, a mature dough is obtained by using white barley flour instead of wheat flour, and a mixed sediment consisting of whole red bean paste, white barley flour, water and walnuts is added to the aged dough, molded, and then egg yolk is applied to the surface at 200°C. Disclosed is a method for producing bread by baking for 15 minutes.

The above-described technical configuration is a background for helping the understanding of the present invention, and does not mean a conventional technique widely known in the art to which the present invention pertains.

Korean Patent Application Laid-Open No. 2020-0130905 (Doyun Ko) 2020. 11. 23.

Accordingly, the technical problem to be achieved by the present invention is to provide a chadol manju, which can improve the flavor, taste, and odor of bread by applying refined rice to the chadol manju, and a method for manufacturing the same.

According to an aspect of the present invention, the steps of preparing a butter slice by hardening the butter and then cutting it to a predetermined thickness; sieving strong wheat flour and gravity flour through a sieve; preparing a mixture by dissolving sea salt and water; preparing a first dough by mixing the egg mixture, the strong flour, the gravity flour, and the mixture; preparing a second dough by putting the hardened butter slices into the first dough; preparing a third dough by mixing a filling made of whole red bean paste and chestnuts with the second dough, and then wrapping the third dough; topping the surface of the third dough with almond cream; And there may be provided a method of manufacturing Chadolmanju comprising the step of baking the topping of the third dough.

The mixture may include 300 to 400 g of the refined seed, and 100 to 150 g of the water.

The whole red bean paste may contain 3.5 to 4.5 kg, and the chopped chestnut may contain 1 to 3 kg.

In addition, according to another aspect of the present invention, as Chadolmanju, Chadolmanju prepared by the one method described above may be provided.

Embodiments of the present invention, it is possible to reduce the flavor, taste, and odor of bread by applying the sake to Chadol manju.

1 is a view schematically showing a method for manufacturing chadolmanju according to an embodiment of the present invention.
FIG. 2 is a view schematically showing a cooker applied to the method for manufacturing the chard manju shown in FIG. 1 .
FIG. 3 is an enlarged view of the region of the seasoning stirring unit shown in FIG. 2 .

In order to fully understand the present invention, the operational advantages of the present invention, and the objects achieved by the practice of the present invention, reference should be made to the accompanying drawings illustrating preferred embodiments of the present invention and the contents described in the accompanying drawings.

Hereinafter, the present invention will be described in detail by describing preferred embodiments of the present invention with reference to the accompanying drawings. Like reference numerals in each figure indicate like elements.

1 is a view schematically showing a method for manufacturing char-doll manju according to an embodiment of the present invention, FIG. 2 is a diagram schematically showing a cooker applied to the manufacturing method of char-doll manju shown in FIG. 1 , and FIG. 3 is an enlarged view of the region of the seasoning stirring unit shown in FIG. 2 .

As shown in these figures, the manufacturing method of Chadolmanju according to this embodiment includes the steps of preparing butter slices by cutting to a predetermined thickness after hardening the butter (S10), and filtering strong flour and gravity flour into the powder. Step (S20), preparing a mixture by dissolving sea salt and water (S30), preparing a first dough by mixing the egg mixture with the strong flour, the gravity flour, and the mixture (S40); 1 Step of preparing a second dough by putting the hardened butter slices into the dough (S50), mixing the filling consisting of whole red bean paste and chestnuts with the second dough to make a third dough Wrapping and preparing the dough (S60), topping the surface of the third dough with almond cream (S70), and baking the topping of the third dough (S80).

The step of preparing the butter slice (S10) may be prepared by putting butter in a refrigerator to harden it enough to cut into cubes, and then cut it into 1.5 to 1.8 cm in width and length.

The step of filtering the powder (S20) may be provided by filtering the strong wheat flour and the gravity wheat flour through the powder.

In the step (S50) of preparing the second dough, the ingredients of the first dough are mixed and mixed for about 2 minutes at low speed and 3 minutes at medium speed. have.

In the third step of wrapping and preparing the dough (S60), the whole red bean paste may contain 3.5 to 4.5 kg, and the sliced chestnut may contain 1 to 3 kg.

In the step of topping the almond cream (S70), after making a "+" shape groove on the surface of the third dough, 7 to 9 g of almond cream may be topping.

Hereinafter, a method for manufacturing the chadol manju will be described.

First, sea salt and water are prepared, and the sea salt and water can be made in the heating means 200 of the cooker 1, and in this embodiment, the heating means 200 is the body 100, as shown in FIG. ) is detachably coupled to and may include a heating body 210 in which water is stored, and a heating unit 220 provided in the heating body 210 to heat the heating body 210 .

The sea salt and water heated by the heating means 200 of this embodiment may be transferred to the foreign material removal unit 300 shown in FIG. 2 to remove the foreign material.

In this embodiment, as shown in FIG. 2 , the foreign material removal unit 300 is detachably coupled to the body 100 in an area adjacent to the heating means 200 and is heated by the heating means 200 therein. A foreign material removal body 310 in which water is accommodated, a foreign material discharge pipe 320 connected to the foreign material removal body 310 to discharge the foreign material collected in the lower part of the foreign material removal body 310 to the outside of the foreign material removal body 310 and , may include an opening/closing valve 330 provided in the foreign material discharge pipe 320 to open and close the foreign material discharge pipe 320 . In this embodiment, the foreign matter removal body 310 is detachably coupled from the body 100 so that heated sea salt and water can be conveniently put into or separated from the body 100 . In addition, in the present embodiment, the foreign material separated from the foreign material removal unit 300 may be supplied to the filter unit 110 through the foreign material discharge pipe 320 and then stored in the storage tank 120 . The liquid other than the foreign material stored in the storage tank 120 may be pumped from the pump 130 and then supplied into the heating body 210 through the liquid supply line 140 . In the present embodiment, the foreign material removal body 310 may remove the foreign material through a filter provided therein.

The sea salt and water from which foreign substances are removed in the foreign material removal unit 300 may be transferred to the heat removal unit 400 shown in FIG. 2 to remove heat. At this time, the heat removal unit 400 accommodates whole red bean paste and chestnuts to remove the heat of the whole red bean paste and chestnuts.

In this embodiment, the hot air removal unit 400 is, as shown in FIG. 2 , a receiving unit 410 provided in an area adjacent to the foreign material removing body 310 and detachably coupled to the receiving unit 410 to remove the hot air. It includes a laminated body 420 in which red bean paste and chestnuts are stacked, and a blower fan 430 provided in the main body 100 to supply wind to the laminated body 420 .

In the present embodiment, the receiving portion 410 of the region where the blower fan 430 is provided is provided with a side wall inclined surface portion 411 that prevents foreign substances from entering the blower fan 430, and the bottom of the receiving portion 410 has The bottom inclined surface part 412 is provided, and the foreign substances collected in the bottom inclined surface part 412 are transferred to the filter part 110 through the recovery line 150 connecting the bottom part of the receiving part 410 and the filter part 110 . can be supplied.

In addition, as shown in FIG. 2 , the laminate body 420 in this embodiment may be provided by coupling a plurality of vertical frames 421 and a plurality of horizontal frames 422 to each other, and a plurality of vertical frames ( A support leg 423 is provided at the lower end of the 421 , so that the laminate body 420 may be spaced apart from the bottom inclined surface portion 412 .

The whole red bean jam and chestnuts from which the heat has been removed by the heat removal unit 400 may be transferred to the stirring unit 500 shown in FIG. 2 and mixed.

In this embodiment, as shown in FIG. 2 , the stirring unit 500 includes a receiving body in which whole red bean chestnuts and chestnuts from which the heat is removed from the heat removal unit 400 are accommodated therein and detachably coupled to the main body 100 , as shown in FIG. 2 . 510 , a rotation shaft 520 rotatably coupled to the main body 100 , a drive motor 530 connected to the rotation shaft 520 , and a vertical stirring support 540 coupled to the drive motor 530 . ), a plurality of horizontal stirring supports 550 coupled to the vertical stirring support 540, and a plurality of horizontal stirring supports 550 provided to protrude downwardly and stirring the whole red bean sediment and chestnuts accommodated in the receiving body 510 It includes a plurality of lower stirring rods 560 , and an upper stirring rod 570 provided to protrude upward on the plurality of horizontal stirring supports 550 to agitate the whole red bean paste and chestnuts accommodated in the accommodation body 510 .

In this embodiment, the receiving body 510, as shown in FIG. 3, is detachably coupled to the main body 100, and the rotation shaft 520 is rotated by a bearing 521 provided in the main body 100, for example. It is rotated 360 degrees, so it is convenient to stir the whole red bean paste and chestnuts.

In addition, when the receiving body 510 of the present embodiment has a semi-circular or semi-elliptical shape, the horizontal stirring support 550 may be provided to be longer toward the top so that the stirring operation of the whole red bean paste and the chestnuts is precisely performed.

Furthermore, in this embodiment, the stirring operation is performed over the entire volume of the receiving body 510 by the lower stirring rod 560 and the upper stirring rod 570, so that whole red bean paste and chestnuts can be mixed with each other in a short time.

As such, the present invention is not limited to the described embodiments, and it is apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. Accordingly, it should be said that such modifications or variations are included in the claims of the present invention.

1: cooker 100: main body
200: heating means 300: foreign matter removal unit
400: heat removal unit 500: stirring unit

Claims (2)

After hardening the butter, cutting to a predetermined thickness to prepare a butter slice;
sieving strong wheat flour and gravity flour through a sieve;
preparing a mixture by dissolving sea salt and water;
preparing a first dough by mixing eggs, refined rice, the strong flour, the gravity flour, and the mixture;
preparing a second dough by putting the hardened butter slices into the first dough;
preparing a third dough by mixing a filling consisting of whole red bean paste and chestnuts with the second dough to make a third dough;
topping the surface of the third dough with almond cream; and
Comprising the step of baking the topping of the third dough,
The steps of preparing the mixture by dissolving sea salt and water and preparing the filling consisting of whole red bean paste and chestnuts are done in a cooker,
The cooker,
a heating means provided in the body for heating and dissolving the sea salt and the water;
a foreign material removal unit provided in the body to remove foreign materials from the sea salt and the water heated by the heating means;
a heat removal unit for removing heat from the heated whole red bean paste and the chestnut pieces; and
and a stirring unit for stirring the whole red bean paste from which the heat is removed from the heat removal unit and the chestnut pieces,
The heating means,
a heating body which is detachably coupled to the body and storing the sea salt and the water therein; and
and a heating unit provided on the heating body to heat the heating body,
The foreign material removal unit,
a foreign substance removal body which is detachably coupled to the main body in a region adjacent to the heating means and accommodates the sea salt and the water heated by the heating means therein;
a foreign material discharge pipe connected to the foreign material removing body and discharging the foreign material collected in the lower part of the foreign material removing body to the outside of the foreign material removing body; and
and an opening/closing valve provided in the foreign material discharge pipe to open and close the foreign material discharge pipe,
The body is
a filter unit provided in the foreign material discharge pipe to remove foreign materials so as to be disposed below the opening/closing valve;
a storage tank connected to the foreign material discharge pipe so as to be disposed under the filter unit and storing foreign substances passing through the filter unit; and
A pump for supplying a liquid other than foreign substances stored in the storage tank to the heating body,
The heat removal unit,
a receiving part provided in an area adjacent to the foreign substance removal body;
a laminate body in which the whole red bean paste from which heat is removed and the red bean paste and the chestnut pieces are laminated and detachably coupled to the accommodating part; and
and a blower fan provided in the body to supply wind to the laminated body,
The receiving portion of the region where the blower fan is provided is provided with a side wall inclined surface portion that prevents foreign substances from entering into the blower fan,
A bottom inclined surface portion is provided on the bottom portion of the receiving portion,
The foreign substances collected on the bottom inclined surface are supplied to the filter unit through a foreign substance recovery line connecting the bottom part of the receiving part and the filter part,
The stirring unit,
a accommodating body in which the whole red bean paste from which the heat is removed by the heat removal unit and the chestnuts are accommodated therein and detachably coupled to the main body;
a rotation shaft rotatably coupled to the body;
a driving motor connected to the rotation shaft;
a vertical stirring support coupled to the drive motor;
a plurality of horizontal stirring supports coupled to the vertical stirring support;
a plurality of lower stirring rods provided to protrude downwardly on the plurality of horizontal stirring supports and for stirring the whole red bean paste and the chestnuts accommodated in the receiving body; and
A method for producing chadolmanju comprising an upper stirring rod provided to protrude upward on the plurality of horizontal stirring supports and agitating the whole red bean paste accommodated in the receiving body and the chestnuts. As Chadolmanju,
Chadol manju prepared by the method of claim 1.

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