KR102420348B1 - Manufacturing Method of Corn Vegetable Bread - Google Patents

Abstract

The present invention relates to a method for making bread, and more particularly, to a bread with a soft texture, including a filling mixed with custard cream, which enhances the flavor of vegetables and ingredients beneficial to the body, such as corn and onions, and gives a texture that goes well with vegetables. It relates to a method of manufacturing corn vegetable bread for improving health while ingesting bread, while providing excellent various textures and flavors by entering the product.

Description

Corn Vegetable Bread Manufacturing Method {Manufacturing Method of Corn Vegetable Bread}

The present invention relates to a method for manufacturing corn vegetable bread, and more particularly, to a corn vegetable bread preparation that provides excellent various textures and flavors through a filling mixed with corn and vegetables, and can promote health while eating bread it's about how

In general, ingestion of corn activates the diuretic action to remove edema and prevents stones, and has a low caloric and low fat content of 106 kcal per 100 g, as well as a diet function because it is rich in dietary fiber, and contains abundant linoleic acid. Since it lowers the cholesterol level, it can be expected to improve vascular diseases, as well as relieve hangover, improve constipation, prevent tooth decay by beta-sitosterol, beautify the skin, strengthen liver function, and have anticancer effects by melatonin.

Corn, which can be expected to have the above-described efficacy and effects, is provided to us in various ways such as steamed or roasted whole, as well as bread, beverages, ice cream, canned food, and salads in recent years.

Although onion accounts for 90% of water, it contains a large amount of nutrients such as protein, carbohydrates, vitamin C, calcium, phosphorus, and iron. Onion's component called quercetin helps prevent high blood pressure by inhibiting the accumulation of fat and cholesterol in blood vessels.

In addition, quercetin plays a role in preventing cells from being attacked by free radicals and lipid peroxide, and is effective in restoring cell inflammation and wounds. Onions are rich in chromium. Chromium is a trace mineral that maintains homeostasis of glucose metabolism, and promotes insulin action, so it helps to control blood sugar.

Allicin in onion acts as a nerve stabilizing agent, and it releases nitric oxide to lower blood vessel stiffness by lowering blood pressure. It also reduces risk.

In addition, onions contain a large amount of a substance called glutathione that helps the absorption of vitamin B1, which is consumed when drinking alcohol, and helps the liver break down fat, which is effective in relieving a hangover.

As mentioned above, corn and onions are full of beneficial nutrients and are often used by Koreans because of their excellent texture and taste.

Republic of Korea Patent Publication No. 10-1736207

[Naver Knowledge Encyclopedia] Onion (Excellent Ingredients Directory)

An object of the present invention is to provide a method for producing corn vegetable bread, which provides excellent various texture and flavor through a filling mixed with corn and vegetables, and promotes health while eating bread, and it is an object of the present invention .

As a specific means for achieving the above object, a dough is produced by mixing 1000 g of bread flour, 180 g of sugar, 15 g of salt, 30 g of powdered milk, 225 g of milk, 225 g of water, 18 g of dry yeast, 150 g of fermented species, 4 eggs, and 150 g of butter. step (S100); After the first fermentation, the dough is divided into 30g and stored in a rapid freezer at −35° C. to 40° C. for 35 to 40 minutes (S200); Filling generation step (S300) to enter into the dough; Forming the dough into a round shape and inserting the filling (S400); Secondary fermentation of the dough into which the molding and filling are incorporated (S500); Crezon generation step (S600) rising to the topping on the dough; There may be provided a corn vegetable bread manufacturing method comprising the step (S700) of baking by topping the crezon in the dough.

At this time, in the filling generation step (S300), 150 g of custard mix, 50 g of milk, 50 g of fresh cream, 150 g of mayonnaise, and 22 g of mustard sauce are mixed to prepare custard cream, and then 1000 g of onion, 120 g of pickles, 370 g of corn kernels, It is characterized by mixing 20 g of sesame seeds, 10 g of dasashida, and an appropriate amount of black pepper and putting it into the above custard cream.

In addition, in the crezon generation step (S600), 920 g of sugar and 10 g of salt are added little by little to 2800 g of butter to make a pomade state, and then 28 eggs are divided into whites and yolks, and the butter is added little by little. After creaming, 400 g of condensed milk, 440 g of cooking oil, and 240 g of warm water are separately weighed, mixed well, and added little by little to the creamed butter, and 920 g of corn powder (jade powder) is added to the mixed material. characterized.

It is possible to achieve the above object by performing the steps as described above.

According to the present invention having the configuration as described above, consumers will be able to easily promote health by simply consuming the product by filling the filling with vegetables such as corn and onions, and the filling is made of only vegetables. There is an effect of providing excellent texture and flavor by inserting the filling mixed with the custard cream, not the bread.

1 is a flowchart of a method for manufacturing corn vegetable bread according to the present invention.
FIG. 2 is a flowchart of the filling generation step S300 in FIG. 1 .
3 is a flowchart of the crezon generation step ( S600 ) of FIG. 1 .

The terms or words used in the present specification and claims should not be construed as being limited to their ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. Based on the principle that there is, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

Therefore, the present invention has been described with reference to one embodiment shown in the drawings described in this specification, but this is only exemplary, and various modifications and equivalent other embodiments are possible by those skilled in the art. It should be made clear that Accordingly, the true technical protection scope of the present invention should be construed by the appended claims, and all technical ideas within the equivalent scope should be construed as being included in the scope of the present invention.

Accordingly, a preferred embodiment of the method for manufacturing corn vegetable bread according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing corn vegetable bread according to the present invention.

As shown in Figure 1, the corn vegetable bread proposed by the present invention is largely flour dough production step (S100), dough primary fermentation and freezing storage step (S200), filling generation step (S300), dough forming and filling inside Step (S400), the dough secondary fermentation step (S500), crezon generation step (S600), is produced through the baking step (S700).

First, the dough production step (S100) is,

Put 1000g of bread flour, 180g of sugar, 15g of salt, 30g of powdered milk, 225g of milk, 225g of water, 18g of dry yeast, 150g of fermented seeds, and 4 eggs in a dough mixer.

Mix the above added ingredients at low speed for 2 minutes and at medium speed for 2 minutes.

After adding 150 g of butter to the above mixed ingredients, mix again at medium speed for 8 minutes.

At this time, the desired temperature of the base dough is characterized in that 27 ℃.

In addition, as for the fermented species used in the above-mentioned flour dough production step (S100), 1000 g of strong flour, 150 g of liquid type, and 12 g of sea salt are put into a dough mixer, and 1000 g of water and 10 g of dry yeast are weighed in a bowl different from the mixer. Mix well to activate the yeast. It is characterized in that the above mixed water and dry yeast are put into the mixer in which the above materials are put, and then kneaded for 3 minutes at low speed and 6 minutes at high speed, and then used after aging at low temperature in refrigeration for a day.

On the other hand, the mixing speed of the low speed, the medium speed, and the high speed is not limited, and may be applied at a speed applied in a normal bread kneading process.

After that, the dough primary fermentation and freezing storage step (S200) is,

After putting the above base dough into a fermenter with a humidity of about 75% and a temperature of 30℃ or less, let it ferment for 20 minutes. Thereafter, after giving a punch to the fermented dough, the first fermentation step is performed by giving a total fermentation time of 40 minutes by putting it back into the fermenter and fermenting it for 20 minutes.

After dividing 30 g of the first fermented dough and rounding it, the divided dough is rapidly frozen in a rapid freezer at −35° C. to 40° C. for 35 to 40 minutes and stored.

At this time, the quick-frozen dough is stored frozen in a general freezer, and then taken out a day before and used after refrigeration and thawing.

Thereafter, the filling generation step ( S300 ) will be described in detail with reference to FIG. 2 .

First, cut 1000g of onion into 0.8cm squares, and mince 120g of pickles very finely. And it has a material preparation step (S310) to prepare 370g of corn grains

At this time, the pickle is characterized in that it arouses the taste buds and cleans the aftertaste.

After putting 150g of custard mix, 50g of milk, and 50g of fresh cream in a blender, mix well to make custard cream (S320).

Thereafter, 20 g of sesame seeds, 10 g of dashi daikon, and pepper are added to the prepared onion, pickle, and corn, and a seasoning mixing step (S330) of mixing well by hand to make a seasoning is performed.

At this time, the seasoning mixing step (S330) is characterized in that the liquid materials must be mixed first before input so that the seasoning does not form lumps and is well mixed.

After that, 150g of mayonnaise and 22g of mustard sauce are added to the above custard cream, and then, mix lightly with your hands so that the filling is not separated during the filling process.

Then, to include the overall mixing step (S340) of mixing the ingredients mixed with the seasoning and the cream well to finish.

After that, the molding and filling step (S400) is,

After the rapid freezing, the thawed dough is rolled out in a round shape with a rolling pin. After that, put 60g of the above filling inside, put the two doughs with the above filling into a round rectangular frame with a width of 200mm, a length of 90mm, and a height of 30mm, and then coat the top with egg water and pan it on an iron plate do.

Then, the second fermentation step (S500) is,

The panned dough is secondarily fermented for 30 to 40 minutes in a fermenter at a humidity of 75 to 80% and a temperature of 30° C. to 33° C.

Thereafter, the crezon generation step ( S600 ) will be described in detail with reference to FIG. 3 .

First, put 2800g of butter in a mixer running at low speed and loosen it to a pomade state. In the mixer, 920 g of sugar and 10 g of salt are measured and divided into two to three times to have a butter pomade generation step (S610).

After that, prepare 28 eggs by dividing the whites and yolks, and put the yolks in the mixing machine 2 to 3 times first, and then add the whites 2 to 3 times to cream the butter so that it does not separate. It has an egg input step (S620) to be transformed.

Then, weigh 400g of condensed milk, 440g of cooking oil, and 240g of warm water together and stir to mix well with a whisk. It has a liquid flow input step (S630) of slowly dividing the mixed liquid materials into the mixer 2 to 3 times.

Finally, 920 g of corn powder (jade powder) is put into the blender, and it includes a powder input step (S640) of 70% creaming and finishing.

At this time, the corn powder (jade powder) is characterized in that it is completed by controlling the moisture.

After that, the baking step (S700) is,

After putting a small amount of corn on the dough that has undergone the secondary fermentation step (S500), an appropriate amount of crezon produced through the crezon generation step (S600) is placed on top.

After that, bake in the deck oven at 170 ℃ upper heat and 180 ℃ lower heat for 20 minutes, then turn the iron plate back and forth and bake again at the above temperature for 6 to 8 minutes to finish.

S10: Corn Vegetable Bread Manufacturing Method
S100: Flour dough production step of corn vegetable bread
S200: the first fermentation of the dough and the frozen storage step of the dough
S300: Filling Generation Stage
S310: Steps to prepare materials for use in filling
S320: Step of creating custard cream used for filling
S330: Step of mixing seasoning used for filling
S340: Complete mixing stage of materials used for filling
S400: the step of forming the dough and inserting the filling
S500: the second fermentation step of the dough
S600: Crezon generation stage
S610: Step of creating pomade of butter used for crezon
S620: Step of putting eggs into butter
S630: Step of inputting the liquid material used for crezon
S640: Step of adding jade powder used for crezon
S700: the step of baking the dough

Claims (1)

Wheat dough production step (S100), dough primary fermentation and freezing storage step (S200), filling generation step (S300), molding and filling inlet step (S400), dough secondary fermentation step (S500), crezon generation step ( S600), in the corn vegetable bread manufacturing method including the baking step (S700),
The flour dough generation step (S100) is,
Put 1000g of strong flour, 180g of sugar, 15g of salt, 30g of powdered milk, 225g of milk, 225g of water, 18g of dry yeast, 150g of fermented seeds, 4 eggs in a dough mixer, mix at low speed for 2 minutes, medium speed for 2 minutes, After adding 150 g of butter to the mixed ingredients, mix again on medium speed for 8 minutes; As for the fermented species used in the above-mentioned flour dough production step (S100), 1000 g of strong flour, 150 g of liquid type, and 12 g of sea salt are put into a dough mixer, and 1000 g of water and 10 g of dry yeast are measured in a bowl different from the mixer and mixed well in advance with a whisk. to activate the yeast; After putting the above mixed water and dry yeast into the mixing machine to which the above ingredients are added, knead the mixture for 3 minutes at low speed and 6 minutes at high speed, and then use it after aging at low temperature in refrigeration for one day;
Dough primary fermentation and freezing storage step (S200),
After putting the dough in a fermenter with a humidity of about 75% and a temperature of 30° C. or less, and after 20 minutes of fermentation, a punch is given, and the dough is put back into the fermenter and fermented for 20 minutes to perform the first fermentation step, and the first fermentation step is performed. After dividing the fermented dough by 30g and rounding it, it is rapidly frozen for 35 to 40 minutes in a rapid freezer at −35° C. to 40° C., and the quick-frozen dough is frozen in a general freezer, and then taken out one day before and refrigerated and thawed. for later use;
Filling generation step (S300),
A material preparation step (S310) of dicing 1000g of onion, finely chopping 120g of pickles, and preparing 370g of corn; A custard cream generating step (S320) of adding 150 g of custard mix, 50 g of milk, and 50 g of fresh cream to a blender and mixing well to produce a custard cream; A seasoning mixing step (S330) of adding 20 g of sesame seeds, 10 g of dashi, and an appropriate amount of pepper to the prepared onion, pickle, and corn, and mixing the seasoning evenly by hand (S330); After adding 150g of mayonnaise and 22g of mustard sauce to the above custard cream, knead lightly with your hands so that the filling does not separate during the filling process, and then the entire mixing step of mixing the above seasoning and the above custard cream ( S340);
Forming and filling the filling step (S400),
After the quick-frozen and thawed dough is rolled out in a round shape with a rolling pin, 60 g of the above filling is put inside, and the filling is placed in a round rectangular frame with a width of 200 mm, a length of 90 mm, and a height of 30 mm. After placing the dog, coat the top with egg water and pan it on an iron plate;
The dough secondary fermentation step (S500),
Secondary fermentation of the panned dough in a fermenter at a humidity of 75 to 80% and a temperature of 30° C. to 33° C. for 30 to 40 minutes;
Crezon generation step (S600),
Butter pomade generating step (S610) of adding 2800 g of butter to a mixer running at low speed and releasing it to a pomade state, weighing 920 g of sugar and 10 g of salt and dividing it into 2 to 3 times; Prepare 28 eggs by dividing the whites and yolks, and put the yolks 2 to 3 times in the mixer above, and then add the whites 2 to 3 times to cream the butter so that it does not separate. input step (S620) and; After weighing 400 g of condensed milk, 440 g of cooking oil, and 240 g of warm water and stirring it well with a whisk, the liquid flow input step (S630) of slowly dividing into the mixer 2 to 3 times; 920 g of corn powder (jade powder) is added to the blender and includes an ox powder input step (S640) of 70% creaming;
Burning step (S700),
After putting a small amount of corn on the dough and adding an appropriate amount of crezon above, bake in a deck oven at 170°C on the upper heat and 180°C on the lower heat for 20 minutes, then turn the iron plate back and forth and return to the above temperature for 6 to 8 minutes. Corn vegetable bread manufacturing method comprising a minute baking process.

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