KR102583538B1 - Method for manufacturing banana bread and banana bread produced thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing banana bread and banana bread manufactured thereby, wherein the method for manufacturing banana bread comprises the steps of: preparing fillings including boiled banana and custard cream (S10), preparing matured Gardenia jasminoides (S20), preparing banana bread dough using a Gardenia jasminoides powder and the matured Gardenia jasminoides to form a banana bread body (S30), and manufacturing banana-shaped banana bread using the filling ingredients and the banana bread dough (S40). The present invention has the advantage of enhancing marketability by preserving the savory flavor of bread and adding natural banana color, texture, and preservability.

Description

Method for manufacturing banana bread and banana bread produced thereby}

The present invention relates to a method of manufacturing banana bread and banana bread manufactured thereby. More specifically, it relates to a method of manufacturing banana bread that reproduces the natural color and shape of bananas and looks like a real banana, and to banana bread manufactured thereby. .

Bananas are a popular fruit because they are delicious, low in calories, and rich in nutrients. Bananas are rich in nutrients, potassium, vitamin B6, which helps secrete serotonin, and dietary fiber, which helps control blood pressure, maintain a good mood, diet, and cardiovascular health.

These bananas are used in various types of products such as banana shakes, banana toast, and banana bread. However, banana bread sold commercially is a banana-shaped bread baked with bread dough, and only contains some banana powder to give it a banana scent and taste, but no actual bananas are used. Additionally, banana bread sold commercially uses coloring to give it banana color.

In addition, commercially sold banana bread is simply made by baking bread dough into a cute banana shape to give the feel of a banana rather than looking like a real banana, so it is difficult to view it as bread that reproduces the natural color and shape of a banana.

Publication number: KR10-2020-0064356 (Applicant: Kyung-ho Kim)

The technical problem that the present invention aims to solve is to highlight the characteristics of bananas by creating a banana form that reproduces the natural color and shape of bananas, and to feel the flavor of bananas, including actual bananas, and to improve the taste and efficacy of bananas. To provide a banana bread manufacturing method and banana bread manufactured thereby.

Another technical problem to be solved by the present invention is a method of manufacturing banana bread that preserves the savory flavor of bread, increases marketability by adding natural color, texture, and preservation, and increases satisfaction as a souvenir for tourists, and the banana bread manufactured thereby. It is provided.

In order to solve the above technical problem, the present invention provides a banana bread manufacturing method and banana bread manufactured thereby.

According to one embodiment, the banana bread manufacturing method includes the steps of preparing fillings including stewed bananas and cream puffs, preparing gardenia extract, and preparing banana bread dough using gardenia powder and the gardenia extract to form the body of the banana bread. It includes the step of manufacturing banana-shaped banana bread using the filling ingredients and the banana bread dough.

The step of preparing the ingredients includes making a banana stew by putting banana flesh cut into pieces, sugar, and water in a bowl and cooking them, and mixing and cooking milk, vanilla bean, sugar, egg yolk, starch, and butter to make a cream puff. It includes the step of mixing the stewed banana and the cream puff to make the filling.

In the step of preparing the filling, the stewed banana is cooked by mixing 20 to 30 parts by weight of white sugar and 50 to 60 parts by weight of water based on 100 parts by weight of banana flesh, and the cream puff is 0.1 to 0.3 weight of vanilla bean based on 100 parts by weight of milk. Cook by mixing 20 to 40 parts by weight of sugar, 20 to 40 parts by weight of egg yolk, 8 to 10 parts by weight of starch, and 4 to 7 parts by weight of butter.

The step of preparing the gardenia syrup includes preparing 300 to 500 parts by weight of water, 300 to 500 parts by weight of sugar, and 40 to 100 parts by weight of starch syrup based on 100 parts by weight of gardenia powder, and 300 to 100 parts by weight of water based on 100 parts by weight of the gardenia powder. Precipitating 500 parts by weight and pouring out the water in which the gardenia powder was precipitated, then injecting 300 to 500 parts by weight of the sugar into the poured water and boiling it to 105°C to 115°C, and after the boiling step, the starch syrup 40 to 100% It includes adding parts by weight and boiling it down.

The step of preparing the banana bread dough includes 1 to 3 parts by weight of gardenia powder, 16 to 18 parts by weight of Fine Soft T, 22 to 24 parts by weight of white sugar, 1 to 3 parts by weight of salt, and 3 to 3 parts by weight of powdered milk, based on 100 parts by weight of flour. 5 parts by weight, frozen gold yeast (high sugar yeast) 1~3, unsalted butter 16~19 parts by weight, plus malt (bread improver) 1~3 parts by weight, eggs 22~25 parts by weight, milk 25~27 parts by weight, It includes a bread dough step of kneading by mixing 17 to 19 parts by weight of water, 4 to 6 parts by weight of gardenia, 4 to 6 parts by weight of rice germ sourdough starter, and 4 to 6 parts by weight of shower starter, and a bread dough fermentation step of primary fermentation. .

The dough temperature of the banana bread dough is adjusted by water temperature so that the final dough temperature is 25°C to 26°C, and the water temperature is calculated as 53-(flour temperature + room temperature).

The shower bell includes the steps of mixing bread flour and water to make the first dough, maturing the first dough for 24 to 26 hours, and mixing the aged first dough with bread flour and water to make the second dough. and a step of maturing the second dough for 12 to 14 hours, mixing strong flour and water into the aged second dough to make a third dough, and maturing the third dough for 8 to 10 hours. A step of mixing the aged 3rd dough with strong flour and water to make the 4th dough, maturing the 4th dough for 6 to 7 hours, and mixing the aged 4th dough with strong flour and water to make the 5th dough. It includes a step of making and maturing the 5th dough for 3 to 4 hours, and the aged 5th dough is used as a shower bell.

The step of manufacturing a banana-shaped banana bread using the filling ingredients and the banana bread dough includes the steps of pushing and spreading the measured and divided banana bread dough, placing the filling ingredients on top of the spread banana bread dough, wrapping it, and forming it into an elongated dough. Steps 13, placing the collected part of the elongated dough in a banana mold with the bottom facing down, applying egg water, secondary fermentation, and baking the secondary fermented elongated dough in an oven preheated to 170°C to 190°C. It includes baking for ~15 minutes and removing the baked banana bread from the oven and cooling it.

The banana bread contains gardenia greens and gardenia powder to have a color corresponding to the color of the banana, contains rice germ fermentation starter and shower seed for a savory flavor, and is surrounded by a banana bread body formed in the shape of a banana and the banana bread body. Includes stewed food and fillings including cream puffs.

In the banana bread, the banana bread body and the filling material have a weight ratio of 6:5 to 1:1, and the stewed banana and the cream puff have a weight ratio of 4:3 to 1:1.

The present invention uses rice germ starter and shower starter in the banana bread dough, which has the effect of enhancing the savory flavor of the bread and improving its preservation.

In addition, the present invention uses gardenia greens to preserve the natural color and texture of bananas, making it possible to produce banana bread that looks like a banana without using coloring matter.

In addition, the present invention highlights the characteristics of the banana by making it in the form of a banana, and the filling is a combination of stewed banana and cream puff, so it is soft, allows you to taste the banana itself, and increases the flavor of the banana bread, thereby increasing the marketability of the banana bread and attracting tourists. It is easy to sell as a souvenir and can be expected to increase customer satisfaction.

Figure 1 is a photograph showing banana bread manufactured by the banana bread manufacturing method according to an embodiment of the present invention.
Figure 2 is a flow chart showing a banana bread manufacturing method according to an embodiment of the present invention.
Figure 3 is a flow chart showing the steps for preparing the filling according to an embodiment of the present invention.
Figure 4 is a flow chart showing the steps for preparing a gardenia office according to an embodiment of the present invention.
Figure 5 is a flow chart showing a method for producing rice germ fermentation starter according to an embodiment of the present invention.
Figure 6 is a flowchart showing the steps of preparing banana bread dough according to an embodiment of the present invention, and Figure 7 is a configuration diagram illustrating the steps of preparing banana bread dough according to an embodiment of the present invention.
Figure 8 is a configuration diagram illustrating the steps of manufacturing banana-shaped banana bread using filling ingredients and banana bread dough according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

Figure 1 is a photograph showing banana bread manufactured by the banana bread manufacturing method according to an embodiment of the present invention.

As shown in Figure 1, the banana bread 100 according to an embodiment of the present invention is manufactured in the shape of a banana to look like an actual banana.

Banana bread 100 includes a banana bread body 110 and fillings 120. The banana bread body 110 uses gardenia powder and gardenia syrup to display the natural color and texture of banana and improve preservation. Gardenia powder and gardenia syrup are ingredients obtained from nature instead of pigments and are used to represent the color and texture of bananas. In addition, the banana bread body 110 uses rice germ fermentation starter and shower seed to increase the savory flavor. Showerjong is a natural fermentation agent made with only water and flour using fermenting bacteria found in flour. Shower bells are made by maturing the dough by adding flour and water every day for 4 to 5 days.

Ingredients include stewed bananas and cream puffs. The purpose of the banana stew is to give the banana bread the same texture and taste as bananas, and the cream puff is to provide a moist and soft taste. Adding a softer, sweeter cream puff to a softer, sweeter banana creates a perfect harmony, making it moist and more flavorful.

Part of the surface of the finished banana bread can be coated with chocolate.

Figure 2 is a flow chart showing a banana bread manufacturing method according to an embodiment of the present invention.

As shown in Figure 2, the banana bread manufacturing method includes preparing ingredients including stewed bananas and cream puff (S10), preparing gardenia extract (S20), and gardenia powder and gardenia extract to form the body of the banana bread. It includes a step of preparing banana bread dough (S30) and a step of manufacturing banana-shaped banana bread using the filling and banana bread dough (S40).

Figure 3 is a flow chart showing the steps for preparing the filling according to an embodiment of the present invention.

As shown in Figure 3, the step of preparing the filling (S10) includes the step (S11) of making stewed bananas by putting banana flesh cut into pieces, sugar, and water in a bowl and cooking them, and the step (S11) of making stewed bananas with milk, vanilla bean, sugar, and egg yolk. , a step (S12) of mixing and cooking starch and butter to make a cream puff, and a step (13) of making the filling by mixing stewed bananas and cream puff.

Stewed bananas are used to make the banana bread filling have the same texture as bananas. If you cut the actual banana flesh with the banana peel into pieces of a certain size and boil it with sugar to make stewed bananas and then use it as the filling for banana bread, you can have the same texture as bananas when eating banana bread. Stewed bananas are made by mixing 20 to 30 parts by weight of white sugar and 50 to 60 parts by weight of water per 100 parts by weight of banana flesh.

Cream puffs are made by mixing milk, vanilla bean, sugar, egg yolk, starch, and butter. The cream puff manufacturing process involves mixing 0.1 to 0.3 parts by weight of vanilla bean, 20 to 40 parts by weight of sugar, 20 to 40 parts by weight of egg yolk, 8 to 10 parts by weight of starch, and 4 to 7 parts by weight of butter for 100 parts by weight of milk.

Once the stewed bananas and cream puffs are made, the stewed bananas and cream puffs are mixed in a certain ratio to make the filling. You can make the filling by mixing stewed banana and cream puff in a ratio of 3:4.

Figure 4 is a flow chart showing the steps for preparing a gardenia office according to an embodiment of the present invention.

As shown in Figure 4, the step of preparing gardenia syrup (S20) is made by mixing water, sugar, and starch syrup and boiling it over a fire. The step (20) of preparing gardenia syrup includes preparing 300 to 500 parts by weight of water, 300 to 500 parts by weight of sugar, and 40 to 100 parts by weight of starch syrup based on 100 parts by weight of gardenia powder (S21) and 100 parts by weight of gardenia powder. Regarding the step of precipitating 300 to 500 parts by weight of water (S22), pouring out the water in which the gardenia powder was precipitated, then injecting 300 to 500 parts by weight of sugar into the poured water (immersion) and boiling to 105 ℃ to 115 ℃ ( After S23) and the boiling step, 40 to 100 parts by weight of starch syrup is added and cooking step (S24) is included. Sugar is added to enhance sweetness, and starch syrup is added to enhance shine and flavor. Sugar is boiled first with the soaked water to enhance the sweetness, and starch syrup has a high viscosity, so it is best to add it last when cooking.

If you use gardenia syrup, which is made by boiling gardenia soaked water with sugar and starch syrup rather than gardenia powder, you can maximize the natural color without adding a lot of gardenia powder. Starch syrup is included to complement the astringent taste of gardenia, and when gardenia is made into green, the astringent taste of gardenia disappears. In addition, maintaining the natural color using gardenia helps maintain the preservation and soft texture of banana bread.

In other words, if you use a lot of gardenia powder, it produces a bitter and astringent taste. To compensate for this, you precipitate the gardenia powder (raw material) with water and use the water to make gardenia syrup, which reduces the bitterness and astringent taste of banana bread. It also helps improve softness and preservation.

In the step (S30) of preparing banana bread dough using gardenia powder and gardenia extract to form the banana bread body, rice germ fermentation starter and shower seed are prepared, and then banana bread dough is prepared.

Rice germ sourdough is included to bring out the nutty flavor of banana bread. Rice germ sourdough reduces the sour taste of fermented bread, increases the light and savory taste as you chew it, and improves digestion when eating bread.

Rice germ sourdough is manufactured by combining rye, strong wheat, and rice germ and fermenting for 5 days.

Figure 5 is a flow chart showing a method for producing rice germ fermentation starter according to an embodiment of the present invention.

As shown in Figure 5, the method for producing rice germ sourdough includes the steps of mixing 130 to 140 parts by weight of water with 100 parts by weight of rye to make the first-day dough (S1) and the step of maturing the first-day dough (S2), Step (S3) of making the second-day dough by mixing 40-50 parts by weight of organic strong wheat, 40-50 parts by weight of rice germ, and 40-50 parts by weight of water for 100 parts by weight of the aged first-day dough (S3), and maturing the second-day dough. Step (S4), and step (S5) of making the third-day dough by mixing 20-30 parts by weight of organic strong wheat, 20-30 parts by weight of rice germ, and 20-35 parts by weight of water with 100 parts by weight of the aged second-day dough. Wow, in the step of maturing the 3rd day dough (S6), 210-220 parts by weight of organic strong wheat, 210-220 parts by weight of rice germ, and 260-270 parts by weight of water are mixed with 100 parts by weight of the aged 3rd day dough to make the 4th day dough. It is manufactured including the step of making (S7) and the step of maturing the dough on the 4th day, and is used to prepare the banana bread dough (110a) from the 5th day. Strong wheat is high-quality wheat with a high gluten content, and is mainly hard wheat.

In the rice germ sourdough manufacturing method, aging is to improve the fermentation of the rice germ and the flavor of the dough. Specifically, the first-day dough is made by mixing 136 parts by weight of water with 100 parts by weight of rye and mixing so that the dough temperature is 24°C in summer and 30°C in winter. The dough on day 1 is aged for 18 hours at room temperature (e.g., 28°C). Can be aged for ~24 hours. The 2nd day dough is made by mixing 42.4 parts by weight of organic strong wheat, 42.4 parts by weight of rice germ, and 42.4 parts by weight of water with 100 parts by weight of the aged 1st day dough and mixing so that the dough temperature is 24℃ in summer and 30℃ in winter. The ripening can be done for 18 to 24 hours at room temperature (e.g., 25°C). The 3rd day dough is made by mixing 25.2 parts by weight of organic strong wheat, 25.2 parts by weight of rice germ, and 29.9 parts by weight of water with 100 parts by weight of the aged 2nd day dough and mixing in a mixer for about 5 minutes in the first stage until smooth. The maturation of the dough is carried out at room temperature (e.g., kept at 25℃ for 4 to 5 hours and then stored at 16℃ for 24 hours). The dough on the 4th day is mixed with organic strong wheat 214 for 100 parts by weight of the aged dough on the 3rd day. It is made by mixing 214 parts by weight of rice germ and 264 parts by weight of water and mixing in a mixer for about 5 minutes in the first stage to make it smooth, and the dough is aged at low temperature for 24 hours in the refrigerator on the 4th day. It is used in the banana bread dough from the 5th day after the maturation of the dough is completed on the 4th day.The above-mentioned rice germ sourdough was developed through several experiments and analysis, and when included in the banana bread dough, it preserves the nutty flavor of the banana bread and improves the taste. It was confirmed that it was ordered.

When rice germ sourdough, which has gone through a 5-day maturation process, is put into bread dough and fermented, it is more savory and light than when fermented with regular yeast. This is because natural sourdough is created during the 5-day maturation process, and this sourdough decomposes flour and sugar to create umami ingredients such as amino acids and the flavor of bread. Banana bread containing sourdough rice germ has a strong umami flavor and the bread's unique aroma is richer. In other words, fermented rice germ that has undergone a 5-day maturation process can be included in the production of banana bread to maximize the savory taste and natural sweetness like scorched rice.

The shower bell is included to slow down the aging of the banana bread and fully preserve its savory flavor. Using a shower bell can reduce the amount of yeast used. Unlike yeast, in shower species, various bacteria coexist with yeast and produce organic acids (lactic acid, acetic acid, citric acid, butyric acid, etc.) and aromatic alcohols such as ethanol, which are produced by their activities, giving the bread its flavor.

Shower bells are manufactured by mixing water and wheat flour (strong flour) in a 1:1 ratio and fermenting and maturing the seeds continuously for 5 days.

For example, the shower bell manufacturing method includes the steps of mixing 20g of bread flour and 20g of water to make the first dough, maturing the first dough for 24 to 26 hours, and adding 20g of bread flour and water to the aged first dough. A step of mixing 20g to make the second dough, maturing the second dough for 12 to 14 hours, mixing 20g of bread flour and 20g of water into the aged second dough to make a third dough, 3 A step of maturing the dough for the fourth round for 8 to 10 hours, a step of mixing 20 g of bread flour and 20 g of water with the aged third round dough to make the fourth round of dough, and a step of maturing the fourth round of dough for 6 to 7 hours. , It includes the step of mixing 20g of bread flour and 20g of water with the aged 4th dough to make the 5th dough, and maturing the 5th dough for 3 to 4 hours. The aged 5th dough can be used as a shower bell. You can. The manufactured shower bell can be refrigerated and used.

The principle of making shower bells is that when water and flour are mixed and kneaded, lactic acid bacteria ferment in the dough and the pH is lowered. When the pH is lowered, yeast is activated and the shower bells are fermented and aged. This process is repeated to create shower bells. Shower species are the product of the coexistence of lactic acid and yeast.

Fermented rice germ and shower seed together with the above-mentioned gardenia extract are used to make banana bread to preserve the color and texture of the banana, enhance the flavor of the bread, and improve preservation.

Figure 6 is a flowchart showing the steps of preparing banana bread dough according to an embodiment of the present invention, and Figure 7 is a configuration diagram illustrating the steps of preparing banana bread dough according to an embodiment of the present invention.

As shown in FIGS. 6 and 7, the step of preparing banana bread dough (S30) is a step of making dough for forming the banana bread shape. The step of preparing the banana bread dough (S30) is

The step of preparing the banana bread dough (S30) is flour, gardenia powder, Fine Soft T, white sugar, salt, powdered milk, frozen gold yeast (high-sugar yeast), unsalted butter, plus malt (bread improver), eggs, milk, and water. , a bread dough step (S31) in which gardenia extract, rice germ fermentation starter, and shower seed are mixed and kneaded, and a bread dough fermentation step (S32) in which primary fermentation is performed.

Gardenia powder and gardenia syrup are used to display the natural color and texture of bananas and improve preservation. Some use gardenia powder to make it easier to express the color of bananas in banana bread, while others use gardenia syrup to complement the astringent taste of gardenia. Fine Soft T is used to give bread a chewy texture and prevent aging. Fermented rice germ is used to enhance the light and savory taste and improve digestion when eating bread. Frozen gold yeast (high-sugar yeast) contains sugars, which helps the sugar in the dough break down into glucose and fructose and improves fermentation. Unsalted butter has the advantage of enhancing the flavor of bread compared to salted butter. Plus Malt (baking improver) is included to maintain the freshness of bread and improve its texture and texture. Additionally, Plus Malt (baking improver) removes odors from flour and improves the flavor of bread.

Specifically, the banana bread dough contains 1 to 3 parts by weight of gardenia powder, 16 to 18 parts by weight of Fine Soft T, 22 to 24 parts by weight of white sugar, 1 to 3 parts by weight of salt, and 3 to 5 parts by weight of powdered milk, based on 100 parts by weight of flour. parts, frozen gold yeast (high-sugar yeast) 1 to 3, unsalted butter 16 to 19 parts by weight, plus malt (bread improver) 1 to 3 parts by weight, eggs 22 to 25 parts by weight, milk 25 to 27 parts by weight, water 17 The bread dough step (S31) of kneading by mixing ~19 parts by weight, 4-6 parts by weight of gardenia, 4-6 parts by weight of rice germ sourdough, and 4-6 parts by weight of shower seed, and the bread dough fermentation step of primary fermentation (S32) ) includes. For the flour, use strong flour.

For example, the banana bread dough contains 100 parts by weight of bread flour, 2.4 parts by weight of gardenia powder, 17.6 parts by weight of Fine Soft T, 23.5 parts by weight of white sugar, 2.4 parts by weight of salt, 3.5 parts by weight of powdered milk, and 2.4 parts by weight of frozen gold yeast (high-sugar yeast). Parts by weight, unsalted butter 17.6 parts by weight, plus malt (bread improver) 2.1 parts by weight, eggs 23.5 parts by weight, milk 26.5 parts by weight, water 18.8 parts by weight, gardenia extract 5.9 parts by weight, rice germ sourdough 5.9 parts by weight, shower bell 5.9 parts by weight Put the weight portion into the dough mixer (10) and mix until the gluten reaches 100%. At this time, put everything except butter into the kneading machine (10), knead for 5 minutes on the low level (1st level), and add butter when it comes together. After adding butter to the dough mixer (10), mix for 9 minutes on the 2nd stage and 1 minute on the low stage (1st stage). During this process, the dough temperature is maintained at 25℃~26℃ to produce up to 100% gluten. Only when gluten is produced up to 100% will the bread have better texture, texture, and taste and flavor. The kneader can be used as a spiral mixer.

The dough temperature of the banana bread dough 110a is adjusted by water temperature so that the final dough temperature is 25°C to 26°C. The water temperature is calculated as 53-(flour temperature + room temperature).

53-(Flour temperature + room temperature) = Water temperature is the formula excluding the friction coefficient. In order to ensure that the bread rises to perfection during the fermentation and baking stages, the calculated dough temperature must be adjusted to the absolute number 53. The absolute number 53 is a number calculated backwards by testing the temperature after kneading the banana bread.

When the bread kneading step (S31) of the banana bread dough is completed, the banana bread dough is divided and the surface of the divided bread dough is smoothed and rounded for primary fermentation. Banana bread dough can be divided into 30g to 40g pieces.

The purpose of the primary fermentation of banana bread dough is to enhance taste and flavor. The bread dough fermentation step (S32) carries out primary fermentation at 25°C to 26°C. If the temperature during the first fermentation of banana bread dough is lower than 25℃, fermentation does not proceed or takes too long, and if it exceeds 26℃, overfermentation occurs or the bread loses its strength and collapses. During the first fermentation, the appropriate humidity is around 50% to 85%. If the humidity is too low, it will dry out, and if the humidity is too high, fermentation will proceed quickly, but it will become soggy and have a poor texture. The first fermentation of the banana bread dough is performed for about 1 hour.

Figure 8 is a configuration diagram illustrating the steps of manufacturing banana-shaped banana bread using filling ingredients and banana bread dough according to an embodiment of the present invention.

As shown in Figure 8, the step (S40) of manufacturing banana-shaped banana bread using the filling and banana bread dough includes the step (S41) of pushing and spreading the measured and divided banana bread dough (10a) and the unfolded banana bread. A step (S42) of placing the filling on top of the dough (10a) and wrapping it and forming it into an elongated dough; a step (S43) of placing the gathered part of the elongated dough on the banana mold (30) facing down and applying egg water (S43); A fermentation step (S44), a step of baking the secondary fermented elongated dough in an oven preheated to 170°C to 190°C for 13 to 15 minutes (S45), and a step of removing the banana bread baked in the oven from the banana mold and cooling it. Includes (S46).

In the step (S41) of pushing and spreading the measured and divided banana bread dough (10a), lightly press the divided banana bread dough with the palm of the hand and push it with a rolling pin so that it is longer vertically than horizontally.

In the step (S42) of placing the filling on the spread banana bread dough (10a) and wrapping it and forming it into an elongated dough, the filling mixed with stewed banana and cream puff is placed on the banana bread dough (110a) and the filling is placed so that the horizontal parts come together and touch each other. Wrap it and form it into an elongated shape.

In the step (S43) of placing the collected part of the elongated dough on the banana mold downward and applying egg water, the gathered portion of the elongated dough is placed on the bottom of the banana mold 30. The reason why the gathered part of the elongated dough is placed downwards is to prevent the gathered part from opening up during the baking step, which will be described later. If the elongated dough is placed in the banana mold (30) with the gathered part facing up, the gathered part opens during the baking step and moisture evaporates, making it difficult to manufacture banana bread with the desired shape and texture. The egg wash is used to bring out the natural banana color and shine without stickiness. Egg water is applied to the top of the elongated dough (130) placed in the banana mold (30). Egg water may be a mixture of eggs and milk in equal amounts. As an example, the amount of egg water applied on the elongated dough 130 placed in the banana mold 30 may be 1g of egg and 1g of milk.

In the secondary fermentation step (S44), the secondary fermentation is performed for 20 to 40 minutes in a fermentation room set at a temperature of 30°C to 34°C and a humidity of 82% to 86%. Humidity is for providing moisture to the dough. High humidity has the advantage of allowing fermentation to proceed quickly, but if it exceeds 86%, the dough may become soggy. If the fermentation temperature is less than 30℃, fermentation does not proceed well, making it difficult to manufacture banana bread of the desired volume. If the fermentation temperature exceeds 34℃, the volume may be lost after manufacturing and the banana bread may taste sour due to overfermentation. The preferred secondary fermentation is performed for 30 minutes in a fermentation room set at a temperature of 32°C and a humidity of 84%.

The step (S45) of baking the secondary fermented elongated dough (130) in an oven preheated to 170°C to 190°C for 13 to 15 minutes is to apply hot heat to the secondary fermented dough to turn it into an easily digestible and flavorful banana bread. It is a work of making.

The temperature and time of the baking step thermally expand the carbon dioxide gas, a fermentation product, to give it the shape of banana bread, gelatinize the starch to make bread that is easy to digest, and give the banana body part a banana peel color and flavor.

In the step (S46) of cooling the banana bread baked in the oven by removing it from the banana mold, the banana mold (30) containing the banana-shaped bread taken out of the oven is gently hit on the floor to remove the hot air inside the bread and to introduce cold air into the bread to make the banana mold banana. It prevents the bread from getting crushed, and additional egg wash is applied to the surface to bring out the natural color and shine of the banana bread. The amount of egg water applied to the surface of baked banana bread can be 1g of egg and 1g of milk. Apply egg wash to the surface of the baked banana bread and then cool it at room temperature (e.g. 1 to 35 degrees) for about 30 minutes.

Next, chocolate coating can be done on one side or one side of the baked banana bread. Chocolate coating on one side or one side of the banana bread can further increase the marketability of the banana bread.

The banana bread manufactured by the above method contains gardenia extract and gardenia powder to have a color corresponding to the banana color, contains rice germ fermentation starter and shower seed for a savory flavor, and includes a banana bread body 110 formed in the shape of a banana and a banana. It is surrounded by the bread body 110 and consists of fillings including stewed bananas and cream puffs.

The above-mentioned banana bread has a high savory flavor by using fermented rice germ and sourdough starter in the banana bread dough, and uses gardenia extract to preserve the natural color and texture of banana, so it looks like a banana without using pigments and has no filling ingredients. Because it is a combination of stewed banana and cream puff, it is soft and you can taste the taste of the banana itself.

The banana bread described above can enhance the marketability and satisfaction of tourists as a souvenir by maintaining the savory flavor of bread and adding natural color, texture, and preservation. The banana bread described above is manufactured to correspond to the size of an actual banana.

The ratio of the banana bread body and filling ingredients that form banana bread is 6:5 to 1:1, and the stewed banana and cream puffs that form the filling are in a ratio of 4:3 to 1:1. The above ratio had the highest preference in terms of texture and taste of banana bread. Preferably, the ratio of banana bread body and filling was 6:5, and the mixing ratio of stewed banana and cream puff was 4:3, which gave the best preference in terms of texture and taste. The above preferences are based on making a prototype of banana bread and selecting 100 taste testers to survey their preferences.

Above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to the specific embodiments and should be interpreted in accordance with the appended claims. Additionally, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

100: Banana bread 110: Banana body
110a: Banana bread dough 120: Ingredients
130: Elongated shape dough 10: Kneader
30: Banana frame

Claims (10)

Preparing ingredients including stewed bananas and cream puffs;
Steps to prepare the gardenia office;
Preparing banana bread dough using gardenia powder and the gardenia extract to form the banana bread body; and
Manufacturing banana-shaped banana bread using the filling ingredients and the banana bread dough;
Including,
The steps for preparing the gardenia are
Preparing 300 to 500 parts by weight of water, 300 to 500 parts by weight of sugar, and 40 to 100 parts by weight of starch syrup based on 100 parts by weight of gardenia powder;
Adding 300 to 500 parts by weight of water to 100 parts by weight of the gardenia powder and causing precipitation;
pouring out the water in which the gardenia powder was precipitated, then injecting 300 to 500 parts by weight of the sugar into the poured water and boiling it to 105°C to 115°C; and
After the boiling step, adding 40 to 100 parts by weight of the starch syrup and boiling it down;
Banana bread manufacturing method comprising. According to paragraph 1,
The step of preparing the ingredients is,
A step of making stewed bananas by placing banana flesh cut into pieces of a certain size, sugar, and water in a bowl and cooking them;
Making a cream puff by mixing and cooking milk, vanilla bean, sugar, egg yolk, starch, and butter; and
Making the filling by mixing the stewed banana and the cream puff;
Banana bread manufacturing method comprising. According to paragraph 1,
In the step of preparing the above ingredients,
The banana stew is
Mix 20 to 30 parts by weight of white sugar and 50 to 60 parts by weight of water with 100 parts by weight of banana flesh and cook.
The cream puff is
A banana bread manufacturing method that involves mixing 0.1 to 0.3 parts by weight of vanilla bean, 20 to 40 parts by weight of sugar, 20 to 40 parts by weight of egg yolk, 8 to 10 parts by weight of starch, and 4 to 7 parts by weight of butter with respect to 100 parts by weight of milk. delete According to paragraph 1,
The step of preparing the banana bread dough is
For 100 parts by weight of flour,
Gardenia powder 1~3 parts by weight, Fine Soft T 16~18 parts by weight, white sugar 22~24 parts by weight, salt 1~3 parts by weight, powdered milk 3~5 parts by weight, frozen high sugar yeast 1~3, unsalted butter 16~19 Parts by weight, baking improver 1-3 parts by weight, eggs 22-25 parts by weight, milk 25-27 parts by weight, water 17-19 parts by weight, gardenia 4-6 parts by weight, rice germ sourdough 4-6 parts by weight, shower Bread dough step of mixing and kneading 4 to 6 parts by weight of species; and
Bread dough fermentation step of primary fermentation;
Banana bread manufacturing method comprising. According to clause 5,
The banana bread dough is
Adjust the dough temperature by water temperature so that the final dough temperature is 25℃~26℃.
Banana bread manufacturing method where the water temperature is calculated as 53-(flour temperature + room temperature). According to clause 5,
The shower bell is
Making the first dough by mixing bread flour and water;
Aging the first dough for 24 to 26 hours;
Making the second dough by combining the aged first dough with bread flour and water;
Aging the second dough for 12 to 14 hours;
A step of mixing the aged second-round dough with bread flour and water to make the third-round dough;
Aging the third dough for 8 to 10 hours;
Making the 4th dough by mixing the aged 3rd dough with bread flour and water;
Aging the fourth dough for 6 to 7 hours;
A step of mixing the aged 4th dough with bread flour and water to make the 5th dough; and
Aging the fifth dough for 3 to 4 hours; Includes,
Banana bread manufacturing method using the aged 5th dough. According to paragraph 1,
The step of manufacturing banana-shaped banana bread using the filling ingredients and the banana bread dough is
Step of rolling out the measured and divided banana bread dough;
Placing the filling material on top of the unfolded banana bread dough and wrapping it to shape the dough into an elongated shape;
A step of placing the collected part of the elongated dough in a banana mold with the bottom side and applying egg water;
Secondary fermentation step;
Baking the secondary fermented elongated dough in an oven preheated to 170°C to 190°C for 13 to 15 minutes; and
Step of removing the banana bread baked in the oven from the banana mold and cooling it;
Banana bread manufacturing method comprising. It is a banana bread manufactured by the banana bread manufacturing method of paragraph 1,
A banana bread body formed in the shape of a banana, containing gardenia extract and gardenia powder to have a color corresponding to the color of the banana, and fermented rice germ and shower seed for a savory flavor; and
Ingredients wrapped by the banana bread body and including stewed bananas and cream puffs;
Banana bread containing. According to clause 9,
The banana bread body and the filling material are in a weight ratio of 6:5 to 1:1,
The stewed banana and the cream puff are banana bread in a weight ratio of 4:3 to 1:1.