KR102353496B1 - Manufactoring method of ang butter with improved taste balance - Google Patents

Abstract

The present invention relates to a method for manufacturing taste balance-improved ang butter, which includes: making ang butter bread by firing a rice wine dough kneaded after raisin and rice wine addition and fermentation for 20 to 40 minutes in an oven set at 190 degrees Celsius to 210 degrees Celsius and then performing 45- to 70-minute baking at 150 degrees Celsius to 160 degrees Celsius; naturally cooling the ang butter bread at room temperature until the surface temperature of the ang butter bread reaches 30 degrees Celsius to 40 degrees Celsius; laterally cutting at least a part of the naturally cooled ang butter bread in the middle region to form an ang butter upper plate, an ang butter lower plate, and an accommodating space positioned between the ang butter upper plate and the ang butter lower plate; and sequentially adding 40 parts by weight to 60 parts by weight of butter and 80 parts by weight to 100 parts by weight of red bean paste into the accommodating space with respect to 100 parts by weight of the ang butter bread.

Description

Method of manufacturing ang butter with improved taste balance {MANUFACTORING METHOD OF ANG BUTTER WITH IMPROVED TASTE BALANCE}

The present invention relates to a method for manufacturing ang butter with improved taste balance, and more particularly, to a method for manufacturing ang butter in which the flavor and texture of ang butter bread, the sweetness of red bean paste, and the savory taste of butter are harmoniously combined.

With the improvement of living standards, as consumers' preferences for food become more diverse and luxurious, there is a growing tendency to prefer processed foods that are easy to cook, have high taste preferences, and are beneficial to the human body.

Among them, breads are being consumed as a substitute for rice as they are transformed into westernization or convenient eating patterns, and consumption is increasing significantly. There is a strong tendency to prefer foods that are particularly good for health and good for the body.

On the other hand, Korea Patent Publication No. 10-1785534 (2017.09.29.) describes, based on 100 parts by weight of strong flour, 8 to 15 parts by weight of oat flour, 8 to 15 parts by weight of graft, 1 to 3 parts by weight of salt, and 1 part by weight of sugar. to 3 parts by weight, 0.5 to 1 parts by weight of dry yeast, 2 to 5 parts by weight of butter, 0.5 to 1 parts by weight of malt, and 25 to 40 parts by weight of a solution to knead the dough; After the main dough preparation step is completed, 25 to 40 parts by weight of raw oat makgeolli raw seed are mixed, based on 100 parts by weight of strong flour, and spiral mixed at a low speed of 100 to 150 rpm for 2 to 5 minutes, and then 270 to 300 rpm for 3 to 8 minutes a mixing step of mixing at a high speed of a finishing kneading step of mixing 8 to 15 parts by weight of raisins based on 100 parts by weight of strong flour after the mixing step is completed and kneading to finish; a primary fermentation step of fermenting for 50 to 70 minutes at a temperature range of 25 to 30° C. after the final kneading step is completed; A secondary fermentation step of fermenting for 15 to 25 minutes at a temperature range of 25 to 30° C. after punching after the first fermentation step is completed; A bench time step having a bench time for 15 to 25 minutes after dividing the desired amount after the second fermentation step is completed; After the bench time step is finished, the third fermentation step is molded into a desired shape and then fermented for 30 to 50 minutes at a temperature range of 30 to 40 °C and a humidity range of 75 to 85%; First baking step of baking for 8 to 13 minutes in a temperature range of 200 to 250 ℃ by cupping after the third fermentation step is finished; and a second baking step of baking for 10 to 20 minutes in a temperature range of 170 to 190° C. after the first baking step is finished. A method for employing makgeolli in the baking process has not been proposed so that it can harmonize with ang butter.

Korean Patent Publication No. 10-1785534 (2017.09.29.)

The present invention has been devised to solve the above-described problems, and an object of the present invention is to provide a method for producing an butter with improved taste balance by using makgeolli species.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to solve this problem, according to an embodiment of the present invention, the makgeolli type dough, which is added and fermented with raisins and makgeolli, is baked in an oven set at 190 ° C. to 210 ° C. for 20 to 40 minutes, and then at 150 ° C. to 160 ° C. Baking at a temperature of 45 minutes to 70 minutes to prepare an angbutter bread; Naturally cooling the angbutter bread at room temperature until the surface temperature of the angbutter bread is 30 ℃ to 40 ℃; cutting at least a portion of the naturally cooled angbutter bread in the transverse direction in a central region to form an angbutter upper plate, an angverter lower plate, and an accommodation space positioned between the angverter upper plate and the angverter lower plate; and sequentially inputting 40 parts by weight to 60 parts by weight of butter and 80 parts by weight to 100 parts by weight of red bean paste into the accommodation space with respect to 100 parts by weight of the angbutter bread.

The butter is in contact with the lower plate of the ang butter and the red bean paste is arranged to be in contact with the upper plate of the ang butter, the butter is a solid natural butter, and the red bean paste is 50 parts by weight to 70 parts by weight of water based on 100 parts by weight of the red bean After pretreatment at room temperature for 36 to 48 hours; preparing a primary red bean paste by adding water to submerge the pre-treated red beans and then boiling at a temperature of 90° C. to 100° C. for 15 to 20 minutes; Remove the water used for preparing the first red bean paste with a sieve, add 180 parts by weight to 220 parts by weight of water based on 100 parts by weight of the first red bean paste from which water has been removed, and then at a temperature of 90° C. to 100° C. for 30 minutes to Boiling for 40 minutes to prepare a second red bean paste; and removing the water used for the preparation of the second red bean paste with a sieve, and stirring 10 to 20 parts by weight of ice sugar with respect to 100 parts by weight of the second red bean paste at a temperature of 30° C. to 40° C. for 50 to 70 minutes. It is characterized in that it is manufactured to include;

The makgeolli type dough is prepared by mixing and fermenting raisins and makgeolli extract to prepare a makgeolli liquid type; preparing a first makgeolli type dough by mixing and fermenting the makgeolli liquid type, wheat flour and distilled water; preparing a second makgeolli type dough by refrigerated aging the first makgeolli type dough; and mixing and fermenting the secondary makgeolli type dough, wheat flour, salt and distilled water; characterized in that it is manufactured to include.

The preparing of the makgeolli liquid type includes: mixing 25 parts by weight of the raisins with respect to 100 parts by weight of the makgeolli extract; and fermenting the mixture of the makgeolli extract and the raisins at a temperature of 30°C to 32°C and a relative humidity of 50% to 55% for 12 hours to 18 hours; Step, mixing 90 parts by weight to 120 parts by weight of distilled water and 750 parts by weight to 850 parts by weight of wheat flour with respect to 100 parts by weight of the makgeolli liquid; and fermenting the mixture of the makgeolli liquid type, distilled water, and wheat flour at a temperature of 25°C to 27°C and a relative humidity of 70% to 80% for 12 hours to 18 hours; including; The step is carried out for 18 hours to 30 hours under a temperature of 5 ° C. to 10 ° C. and a relative humidity of 60% to 70%, and the second step of mixing and fermenting the makgeolli type dough, flour, salt and distilled water is the second Mixing 90 parts by weight to 120 parts by weight of distilled water, 150 parts by weight to 250 parts by weight of wheat flour, and 5 parts by weight to 15 parts by weight of salt with respect to 100 parts by weight of makgeolli type dough; and fermenting the mixture of the secondary makgeolli type dough, wheat flour, salt and distilled water at a temperature of 25°C to 27°C and a relative humidity of 70% to 80% for 3 hours to 6 hours; characterized in that it comprises a .

The makgeolli extract is characterized in that it comprises 94.5 wt% to 95.5 wt% of raw makgeolli, 2.5 wt% to 3.5 wt% soymilk, 0.5 wt% to 1.5 wt% chitosan, and 0.5 wt% to 1.5 wt% of the rhubarb root extract .

According to embodiments of the present invention, an ang butter that is crispy on the outside, soft and chewy on the inside, and the savory taste of butter and angbutter bread and the sweetness and flavor of red beans harmoniously can be provided without feeling greasy.

1 is a flowchart schematically illustrating a method of manufacturing an inverter according to some embodiments of the present invention.
2 is a flowchart schematically illustrating a method of manufacturing makgeolli seed dough used for manufacturing the ang butter.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments published below, but may be implemented in various different forms, and only these embodiments make the publication of the present invention complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly defined in particular.

In addition, in this specification, the singular form may also include a plural form unless otherwise specified in the phrase. As used herein, "comprises" and/or "comprising" refers to the presence of one or more other components, steps, operations and/or elements mentioned. or addition is not excluded.

1 is a flowchart schematically illustrating a method of manufacturing an embers according to some embodiments of the present invention, and FIG. 2 is a flowchart schematically illustrating a method of manufacturing a makgeolli seed dough used in manufacturing the embers.

1 to 2, the method for producing ang butter with improved taste balance of the present invention includes the steps of preparing a makgeolli type dough (S100), baking the makgeolli type dough to prepare an ang butter bread (S200), Naturally cooling the butter bread at room temperature until it reaches a specific temperature (S300), cutting at least a portion of the butter bread to form a space for receiving butter and red bean paste (S400), and sequentially adding butter and red bean paste to the receiving space It may include a step of input (S500).

The step of preparing the makgeolli type dough (S100) is a step of mixing and fermenting raisins and makgeolli extract to prepare a makgeolli type (S110), mixing and fermenting the makgeolli type, wheat flour and distilled water to prepare a primary makgeolli type dough ( S120), refrigeration aging the primary makgeolli type dough to prepare a secondary makgeolli type dough (S130) and mixing and fermenting the secondary makgeolli type dough, wheat flour, salt and distilled water (S140).

The step of preparing the makgeolli liquid type (S110) includes mixing 25 parts by weight of raisins with respect to 100 parts by weight of the makgeolli extract, and mixing the mixture of makgeolli extract and raisins at a temperature of 30° C. to 32° C. and a relative humidity of 50% to 55%. It may include the step of fermenting for 12 to 18 hours under

In some embodiments, the makgeolli extract may include raw makgeolli. Alternatively, the makgeolli extract may include 94.5 wt% to 95.5 wt% of raw makgeolli and 4.5 wt% to 5.5 wt% of a soymilk mixture. Here, the soymilk mixture may include soymilk and other additives, and preferably, the soymilk mixture is 50% to 70% by weight of soymilk, 10% to 30% by weight of chitosan powder, and 10% by weight to rhubarb root extract 30% by weight. In addition, preferably, the raw makgeolli may be a mixed makgeolli of Danyangju (單釀酒) and Samyangju (三釀酒), and further, the Danyangju may be a mixed Danyangju of general Danyangju and fast Danyangju.

The step of preparing the primary makgeolli type dough (S120) is a step of mixing 90 parts by weight to 120 parts by weight of distilled water and 750 parts by weight to 850 parts by weight of wheat flour with respect to 100 parts by weight of the makgeolli type prepared in step S110, and makgeolli liquid type , and fermenting a mixture of distilled water and wheat flour at a temperature of 25°C to 27°C and a relative humidity of 70% to 80% for 12 hours to 18 hours. In step S120, the first makgeolli type dough may be mixed in a low-speed mixing environment of 3,000 RPM to 7,000 RPM.

In the step of preparing the secondary makgeolli type dough (S130), the primary makgeolli type dough prepared in step S120 is refrigerated and aged for 18 to 30 hours at a temperature of 5°C to 10°C and a relative humidity of 60% to 70%. is a step to

The step (S140) of mixing and fermenting the secondary makgeolli type dough, flour, salt and distilled water is 90 parts by weight to 120 parts by weight of distilled water, 150 parts by weight to 250 parts by weight of flour, salt 5 with respect to 100 parts by weight of the secondary makgeolli type dough. A step of mixing 15 parts by weight to 15 parts by weight, and fermenting a mixture of secondary makgeolli type dough, flour, salt and distilled water at a temperature of 25°C to 27°C and a relative humidity of 70% to 80% for 3 hours to 6 hours may include steps. The salt input in step S140 may be sea salt, and the temperature of the distilled water may be approximately 15°C to 18°C.

On the other hand, 5 to 15 parts by weight of natural yeast may be additionally mixed with salt and distilled water to further increase the puffiness of the bread.

In some embodiments, the flour used in the first makgeolli type dough manufacturing step (S120) is a wheat flour, and the flour used in the final makgeolli type dough preparation step (S140) for baking is a strong flour to the texture of the bread after baking. It is advantageous.

The step (S200) of baking makgeolli type dough to prepare angbutter bread is, after first baking the makgeolli type dough prepared in step S100 for 20 to 40 minutes in an oven set at approximately 190°C to 210°C for 20 to 40 minutes, then 150°C to It may be carried out by baking 45 minutes to 70 minutes at a temperature of 160 ℃. The makgeolli type dough prepared in step S100 may be subdivided by approximately 100g to 300g before baking.

The step (S300) of naturally cooling the ang butter bread at room temperature until it reaches a specific temperature (S300) is a step performed to harmoniously permeate the red bean paste and butter in the subsequent process into the ang butter bread. To this end, in step S300, it is preferable to naturally cool the freshly baked ang butter bread at room temperature (approximately 17 ° C to 27 ° C) until the surface temperature of the ang butter bread becomes 30 ° C to 40 ° C.

The step of forming a space for receiving butter and red bean paste by cutting at least a part of the ang butter bread (S400) is to cut at least a part of the ang butter bread having a surface temperature of 30°C to 40° C. , it may be a step of forming an accommodating space located between the lower plate of the inverter, the upper plate of the inverter, and the lower plate of the inverter. In some embodiments, only one side of the ang butter bread may be cut, and in some other embodiments, the ang butter bread may be completely cut and separated into an upper plate and a lower plate.

In the step of sequentially adding butter and red bean paste to the receiving space ( S500 ), 40 to 60 parts by weight of butter and 80 to 100 parts by weight of red bean paste may be added with respect to 100 parts by weight of angbutter bread. At this time, it is preferable that the butter is placed in contact with the lower plate of the ang butter and the red bean paste is placed in contact with the upper plate of the ang butter (that is, the butter is disposed at the bottom of the red bean paste). For example, the step S500 is preferably performed immediately after the step S400.

The butter input in step S500 may be solid natural butter. The natural butter may be fermented butter, preferably lactic butter, more preferably unsalted or demi-sel butter.

On the other hand, the step of pre-treating the red bean paste at room temperature for 36 to 48 hours after adding 50 to 70 parts by weight of water with respect to 100 parts by weight of the red bean so that the red bean sediment can suppress the stimulant sweetness or greasy feeling but express sufficient flavor. Then, add water to submerge the pre-treated red beans, boil it for 15 to 20 minutes at a temperature of 90 to 100° C. and adding 180 parts by weight to 220 parts by weight of water with respect to 100 parts by weight of the first red bean paste from which water has been removed, and then boiling it at a temperature of 90°C to 100°C for 30 to 40 minutes to prepare a second red bean paste; Remove the water used in the preparation with a sieve and stir 10 to 20 parts by weight of ice sugar with respect to 100 parts by weight of the secondary red bean paste at a temperature of 30° C. to 40° C. for 50 to 70 minutes. it is preferable

Hereinafter, the configuration of the present invention and its effects will be described in more detail through examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1. Preparation of makgeollijong dough

300 g of makgeolli extract and 75 g of raisins were placed in a sterilized glass container, mixed well, and fermented for 14 hours in a fermentation room at 31°C/RH 53% to prepare a makgeolli liquid. The makgeolli extract is mixed with Leehwaju (梨花酒) 168g, Ilyaju (一夜酒) 42g, Samyangju Sogokju (small) 75g, soymilk 9g, chitosan 3g, and rhubarb root extract 3g to be mixed evenly and put in an airtight container. It was prepared by storage at a temperature of about 33° C. for 24 hours.

Thereafter, 3,000 g of wheat flour and 375 g of distilled water were added to 375 g of the makgeolli liquid type, and the mixture was fermented for 14 hours in a fermentation room under the conditions of 26° C./RH 75% to prepare a first makgeolli type dough.

Thereafter, 3,750 g of the primary makgeolli type dough was refrigerated and aged in a refrigerator at 7°C/RH 65% for 24 hours to prepare a secondary makgeolli type dough.

After that, 7,500 g of strong flour, 3,750 g of distilled water, 375 g of salt and 375 g of yeast were added to 3,750 g of the secondary makgeolli type dough and mixed, and fermented for 4 hours in a fermentation room under the conditions of 26 ° C / RH 75% to prepare a makgeolli type dough. .

Example 2. Preparation of Inverter

180 g of makgeolli seed dough prepared in Example 1 was extracted, baked in an oven set at 200 ° C. for 30 minutes, and then the oven temperature was changed to 155 ° C. and baked for 60 minutes to prepare angbutter bread.

Thereafter, the ang butter bread was naturally cooled at room temperature of about 22° C. until the surface temperature of the ang butter bread reached about 35° C. (the surface temperature of the ang butter bread immediately after baking was about 89° C.).

Then, cut the angbutter bread with a surface temperature of about 33~35℃ in the transverse direction near the center, place 90g of unsalted butter on the lower plate of the bread, put 162g of red bean paste on the butter, and cover the upper plate to manufacture angbutter. did

Comparative Example 1. Preparation of an inverter

After baking the baguette dough distributed on the market so that home baking was possible with an air fryer according to the recipe provided by the seller, the same butter and red bean paste as those used in Example 2 were inserted under the same temperature conditions to prepare an angbutter.

Comparative Example 2. Manufacture of an inverter

An angbutter was prepared in the same manner as in Example 2, except that the angbutter bread having a surface temperature of about 40°C was cut in the transverse direction near the center and butter and red bean paste were inserted.

Comparative Example 3. Preparation of Inverter

An angbutter was prepared in the same manner as in Example 2, except that butter and red bean paste were inserted by cutting the angbutter bread having a surface temperature of about 25°C in the transverse direction near the center.

Experimental Example 1. Inverter sensory evaluation

After storing the ang butter prepared in each of Examples 2 and Comparative Examples 1 to 3 at room temperature for 6 hours, sensory evaluation for softness, savory taste, sweetness, lightness, chewiness, flavor and overall satisfaction were performed, indicated. The sensory evaluation was conducted for 6 in-house panel members, and a total score of 7 was used as the standard.

division Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Soft 4.4 3.8 4.4 4.4 complaint 4.1 3.9 3.8 3.4 mellowness 3.6 3.5 4.1 3.5 lightness 4.3 4.1 3.2 4.0 stickiness 4.5 3.4 4.3 4.2 zest 3.9 3.5 3.1 3.5 Overall satisfaction 4.3 3.7 4.1 3.9

As shown in Table 1, the anchor of Example 2 received a higher score than the anchor of Comparative Examples 1 to 3 in most sensory characteristics, and it was confirmed that there was also a significant difference in overall satisfaction. In the subjective evaluation opinion other than the numerical evaluation, the ang butter of Comparative Example 1 had relatively no texture and overall hardness compared to other Examples and Comparative Examples. The ang butter of Comparative Example 2, which was compressed to reduce the texture, had negative sensory characteristics caused by loss of moisture in the red bean paste during storage and excessive melting of butter. This glare was identified as the main comment.

According to the above-described method for manufacturing ang butter of the present invention, an ang butter that is crispy on the outside, soft and chewy on the inside, and the savory taste of butter and angbutter bread and the sweetness and flavor of red beans harmoniously harmoniously can be provided.

A person of ordinary skill in the art related to this embodiment will understand that it can be implemented in a modified form without departing from the essential characteristics of the above description. Therefore, the disclosed methods are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (5)

After fermenting raisins and makgeolli, the dough is baked in an oven set at 190 ° C. to 210 ° C. for 20 to 40 minutes, and then baked at 150 ° C. to 160 ° C. for 45 to 70 minutes to prepare angbutter bread. to do;
Naturally cooling the angbutter bread at room temperature until the surface temperature of the angbutter bread is 30 ℃ to 40 ℃;
cutting at least a portion of the naturally-cooled angbutter bread in a transverse direction in a central region to form an embroider upper plate, an angvert lower plate, and an accommodating space positioned between the angverter upper plate and the angverter lower plate; and
Including; sequentially inputting 40 parts by weight to 60 parts by weight of butter and 80 parts by weight to 100 parts by weight of red bean paste into the receiving space with respect to 100 parts by weight of the angbutter bread,
The butter is in contact with the lower plate of the embers and the red bean paste is arranged to be in contact with the upper plate of the embers,
The butter is a solid natural butter,
The red bean paste,
Pre-treating at room temperature for 36 to 48 hours after adding 50 to 70 parts by weight of water based on 100 parts by weight of red beans;
preparing the first red bean paste by adding water to submerge the pre-treated red beans and then boiling at a temperature of 90° C. to 100° C. for 15 to 20 minutes;
Remove the water used for preparing the first red bean paste with a sieve, add 180 parts by weight to 220 parts by weight of water based on 100 parts by weight of the first red bean paste from which water is removed, and then at a temperature of 90°C to 100°C for 30 minutes to Boiling for 40 minutes to prepare a second red bean paste; and
Water used in the preparation of the second red bean paste is removed with a sieve, and 10 to 20 parts by weight of ice sugar is stirred at a temperature of 30 to 40 ° C for 50 to 70 minutes based on 100 parts by weight of the second red bean paste. prepared to include;
The makgeolli species dough,
Mixing and fermenting raisins and makgeolli extract to prepare a makgeolli liquid;
preparing a first makgeolli type dough by mixing and fermenting the makgeolli liquid type, wheat flour and distilled water;
preparing a second makgeolli type dough by refrigerated aging the first makgeolli type dough; and
It is prepared to include; mixing and fermenting the secondary makgeolli type dough, flour, salt and distilled water;
The makgeolli extract comprises 94.5 wt% to 95.5 wt% of raw makgeolli, 2.5 wt% to 3.5 wt% of soy milk, 0.5 wt% to 1.5 wt% of chitosan, and 0.5 wt% to 1.5 wt% of a rhubarb root extract,
The raw makgeolli is a mixed makgeolli of Danyangju (單釀酒) and Samyangju (三釀酒), and the Danyangju is a mixed Danyangju, characterized in that it is a mixed Danyangju of general Danyangju and fast Danyangju.
delete delete According to claim 1,
The step of preparing the makgeolli liquid type,
mixing 25 parts by weight of the raisins with respect to 100 parts by weight of the makgeolli extract; and
fermenting the mixture of the makgeolli extract and the raisins at a temperature of 30°C to 32°C and a relative humidity of 50% to 55% for 12 hours to 18 hours;
The step of preparing the first makgeolli type dough,
mixing 90 parts by weight to 120 parts by weight of distilled water and 750 parts by weight to 850 parts by weight of wheat flour with respect to 100 parts by weight of the makgeolli liquid; and
The step of fermenting the mixture of the makgeolli liquid type, distilled water, and wheat flour at a temperature of 25°C to 27°C and a relative humidity of 70% to 80% for 12 hours to 18 hours;
The step of preparing the second makgeolli species dough is carried out for 18 hours to 30 hours at a temperature of 5°C to 10°C and a relative humidity of 60% to 70%,
The step of mixing and fermenting the secondary makgeolli type dough, flour, salt and distilled water is 90 parts by weight to 120 parts by weight of distilled water, 150 parts by weight to 250 parts by weight of flour, 5 parts by weight of salt with respect to 100 parts by weight of the secondary makgeolli type dough. mixing parts by weight to 15 parts by weight; and
Fermenting the mixture of the secondary makgeolli type dough, wheat flour, salt and distilled water at a temperature of 25°C to 27°C and a relative humidity of 70% to 80% for 3 hours to 6 hours; characterized in that it comprises a, Inverter manufacturing method.
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