KR102591232B1 - Fish shaped bread using hot spring water and manufacturing method of the same - Google Patents

Abstract

The present invention relates to bungeoppang and a method for manufacturing the same, and specifically relates to a shell dough composition for manufacturing bungeoppang made using hot spring water and a method for manufacturing hot spring water dough bungeoppang using hot spring water. By using the outer shell dough composition for manufacturing bungeoppang containing hot spring water of the present invention, not only can the overall preference be improved by improving the texture (chewyness) of bungeoppang, but it is also possible to improve the overall palatability of the bungeoppang after a period of time or rapid production rather than in a freshly manufactured state. Even when cooked after freezing, it is highly effective in maintaining the chewy texture, improving both the preference and marketability of bungeoppang.

Description

Bungeobbang and its manufacturing method {Fish shaped bread using hot spring water and manufacturing method of the same}

The present invention relates to bungeoppang and a method for manufacturing the same, and specifically relates to a shell dough composition for manufacturing bungeoppang made using hot spring water and a method for manufacturing hot spring water dough bungeoppang using hot spring water.

Bungeobbang is a bread shaped like a carp and is known to have originated from Japanese sea bream bread. In order to display the carp shape, which is a characteristic of bungeobbang, the outer shell dough made using flour, etc. is poured into carp-shaped upper and lower molds, and the desired filling is placed inside and baked. Recently, in addition to red bean bungeoppang, which is made with red bean paste, various types of bungeoppang with various fillings such as cream, pizza, and sweet potato are gaining popularity.

However, unlike changing the filling of bungeoppang, the outer shell surrounding the filling of bungeoppang is mainly used in the form of flour with baking powder and margarine added, and no attempts have been made to improve it. When freshly baked, bungeoppang can satisfy consumers' taste buds with its crispy texture, but depending on the condition of the dough, it may lose its crispiness or be provided with a dry texture. In particular, as time passes, it absorbs moisture from the inner filling and surrounding moisture. It has the disadvantage of smelling like flour and the outer skin becoming damp, which reduces its product value. In addition, recently, products have been released that are distributed to consumers in a quick-frozen state so that each household can consume freshly baked bungeoppang using an air fryer, oven, microwave, etc. However, even in this case, the outer shell of regular manufactured bungeoppang is not used. Problems arise that do not satisfy consumers' preferences because the crispy texture or the chewy outer skin are not maintained.

Therefore, research on new outer shell dough is needed to solve these problems and maintain the commercial value of bungeobbang.

Patent Document 0001 Republic of Korea Patent No. 10-1399639

Accordingly, while conducting research on a new dough composition that can maintain a better texture in the production of a skin dough composition, the present inventors discovered that by using hot spring water when kneading the skin, bungeoppang with an improved texture was manufactured. It was confirmed that it could be done, and the present invention was completed.

Therefore, the purpose of the present invention is to provide a shell dough composition for manufacturing bungeoppang containing hot spring water, a method for producing bungeoppang made with hot spring water, and a bungeoppang made with hot spring water dough prepared by this method.

In order to achieve the above object, the present invention is based on 100 parts by weight of flour, 30 to 50 parts by weight of hot spring water, 60 to 68 parts by weight of eggs, 30 to 50 parts by weight of sugar, 10 to 20 parts by weight of margarine, and 1 to 2 parts by weight of baking powder. Parts by weight, 8 to 12 parts by weight of corn flour, and 0.5 to 1.5 parts by weight of salt are provided.

In addition, the present invention includes the steps of 1) preparing a bungeobbang shell dough composition using hot spring water; and 2) adding the bungeoppang shell dough composition and filling of step 1) into a bungeoppang mold and heating it; It provides a method for manufacturing hot spring water dough bungeoppang, including.

In addition, the present invention provides hot spring water dough bungeobbang manufactured by the above manufacturing method.

By using the outer shell dough composition for manufacturing bungeoppang containing hot spring water of the present invention, not only can the overall preference be improved by improving the texture (chewyness) of the manufactured bungeoppang, but it is also possible to improve the overall palatability of the manufactured bungeoppang after some time has elapsed, rather than in a freshly manufactured state. Alternatively, it is excellent at maintaining the chewy texture even when cooked after quick freezing, improving both the preference and marketability of bungeoppang.

The present invention relates to a shell dough composition for manufacturing bungeoppang containing hot spring water and a method for producing bungeoppang made with hot spring water.

By using the outer shell dough composition for manufacturing bungeoppang of the present invention, it is possible to manufacture bungeoppang with a superior texture compared to conventional bungeoppang.

Hereinafter, the present invention will be described in detail.

In the present invention, based on 100 parts by weight of flour, 30 to 50 parts by weight of hot spring water, 60 to 68 parts by weight of eggs, 30 to 50 parts by weight of sugar, 10 to 20 parts by weight of margarine, 1 to 2 parts by weight of baking powder, and 8 to 8 parts by weight of corn flour. It provides a shell dough composition for manufacturing Taiyaki bread, comprising 12 parts by weight and 0.5 to 1.5 parts by weight of salt.

The hot spring water used in the dough composition may be various types of hot spring water, but in a preferred embodiment of the present invention, Onyang hot spring water was used. The hot spring water used in the present invention contains 1 to 2 mg/L of potassium, 40 to 50 mg/L of sodium, 5 to 10 mg/L of calcium, 20 to 30 mg/L of silicon, 0.05 to 0.2 mg/L of lithium, and 0.1 to 0.5 mg/L of strontium. And it may contain 0.1 to 0.4 mg/L of magnesium, more specifically, 1.59 mg/l of potassium (K), 45.5 mg/l of sodium (Na), 6.72 mg/l of calcium (Ca), and silicon (Si). It may contain 25.85 mg/l, lithium (Li) 0.12 mg/l, strontium (Sr) 0.27 mg/l, and magnesium (Mg) 0.21 mg/l.

When hot spring water is used in the shell dough composition for manufacturing bungeoppang, hot spring water is preferably added in an amount of 30 to 50 parts by weight, and may be added in an amount of 50 parts by weight, based on 100 parts by weight of flour. When the outer skin dough composition is manufactured using hot spring water as in the present invention, the texture (chewyness) can be significantly improved compared to Taiyaki made using the outer skin dough using regular water. In particular, it was confirmed that in addition to the texture when freshly baked from the mold, the unique chewiness was maintained even if the crispiness decreased over time, showing an excellent texture even when recooked after quick freezing.

Meanwhile, the present invention provides a shell dough composition for manufacturing bungeoppang, further comprising 3 to 7 parts by weight of Ecklonia cava extract based on 100 parts by weight of flour.

It is preferable that the Ecklonia cava extract is a water extract.

When the Ecklonia cava extract is included in the composition, the dry taste especially from flour or red bean sediment can be improved and the soft taste can be enhanced without impeding the texture-improving effect of hot spring water. In particular, when using red bean paste as a filling, consumers may feel a unique dry taste caused by saponin or tannin contained in the red beans. However, if a skin dough composition kneaded by adding Ecklonia cava extract to hot spring water is used, the red bean paste can be removed from the red bean paste. It has been confirmed that it is effective in masking and alleviating the unpleasant taste that comes from it. When the above-mentioned Ecklonia cava extract is added in less than 3 parts by weight, the effect of improving taste does not appear, and when it is added in excess of 7 parts by weight, the bitter taste of Ecklonia cava extract may actually inhibit the taste. Therefore, the preferred addition amount is 3 to 7 parts by weight, and in a preferred embodiment of the present invention, 5 parts by weight is added to the composition.

The shell dough composition for manufacturing bungeoppang of the present invention includes 60 to 68 parts by weight of eggs, 30 to 50 parts by weight of sugar, 10 to 20 parts by weight of margarine, 1 to 2 parts by weight of baking powder, 8 to 12 parts by weight of corn flour, and 0.5 to 1.5 parts by weight of salt. Weight parts may be included, and the above components may be appropriately added or subtracted within a range that does not impair the effect of the present invention.

In addition, the present invention includes the steps of 1) preparing a bungeobbang shell dough composition using hot spring water; and 2) adding the bungeoppang shell dough composition and filling of step 1) into a bungeoppang mold and heating it; It provides a method for manufacturing hot spring water dough bungeoppang, including.

The bungeoppang skin dough composition in step 1) includes 30 to 50 parts by weight of hot spring water, 60 to 68 parts by weight of eggs, 30 to 50 parts by weight of sugar, 10 to 20 parts by weight of margarine, and 1 to 2 parts by weight of baking powder, based on 100 parts by weight of flour. It may be a composition containing 8 to 12 parts by weight of corn flour and 0.5 to 1.5 parts by weight of salt.

Additionally, the bungeoppang skin dough composition of step 1) may further include 3 to 7 parts by weight of Ecklonia cava extract.

The bungeoppang includes a variety of bungeoppang, such as red bean, sweet potato, pizza, and cream, depending on the type of filling (bean paste). In particular, it may be red bean or cream bungeoppang.

When the bungeoppang is red bean bungeoppang, the present invention provides a method for producing red bean filling (red bean paste) in order to improve the taste of red bean bungeoppang as follows:

(S1) adding 50 parts by weight of hot spring water to 100 parts by weight of red beans and soaking the red beans at room temperature for 30 to 40 hours;

(S2) preparing primary red bean sediment by heating at 80 to 120° C. for 10 to 30 minutes;

(S3) removing the hot spring water, adding 200 parts by weight of hot spring water to 100 parts by weight of the first red bean paste, and heating at 80 to 100° C. for 30 to 50 minutes to prepare a secondary red bean paste;

(S4) removing hot spring water and adding 30 parts by weight of sugar to 100 parts by weight of the secondary red bean sediment to prepare a red bean mixture;

(S5) Boiling the red bean mixture for 20 to 40 minutes; and

(S6) Aging at room temperature for 20 to 30 hours.

Unlike the red bean sediment production method using regular water, the above method uses hot spring water to reduce the unique harsh taste of red beans and enhance the soft sweet taste. In particular, the hot spring water of the present invention; By using the skin dough composition containing hot spring water and Ecklonia cava extract and the hot spring water red bean sediment prepared by the method of the present invention, it is possible to provide a skin with a chewy texture and a sediment with an improved dry taste, making Taiyaki bread more suitable to the tastes of consumers. can be provided.

The hot spring water used to produce the red bean paste may be the same hot spring water used in the bungeoppang outer dough composition, for example, Onyang hot spring water, and preferably the hot spring water contains 1 to 2 mg/L of potassium and 40 to 50 mg/L of sodium. L, it may be hot spring water containing 5 to 10 mg/L of calcium, 20 to 30 mg/L of silicon, 0.05 to 0.2 mg/L of lithium, 0.1 to 0.5 mg/L of strontium, and 0.1 to 0.4 mg/L of magnesium.

In addition, the present invention provides hot spring water dough bungeobbang manufactured by the above manufacturing method.

The appearance of the hot spring water dough bungeoppang is no different from that of conventional bungeoppang made using water, but it is characterized by a crispy and chewy texture, and in particular, it has a unique chewy texture even when time passes after production or when recooked after quick freezing. It can be characterized as a bungeoppang that compensates for the disadvantage of becoming soggy due to. In addition, if the bungeoppang is a red bean bungeoppang containing the hot spring water red bean sediment described above, it may be a bungeoppang in which the unique dry taste of red beans is improved and the soft sweetness is enhanced. In particular, it may be a bungeoppang made with outer skin dough containing hot spring water and Ecklonia cava extract. Red bean bungeoppang can be characterized as a bungeoppang with excellent texture and taste improvement effects.

In the present invention, the process of manufacturing bungeoppang by adding the bungeoppang shell dough composition and filling to the bungeoppang mold can be performed by a general method in the art.

Hereinafter, the present invention will be described in detail by examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited by the following examples.

Example 1. Method of manufacturing bungeobbang shell dough composition

To prepare the dough composition constituting the outer shell of Taiyaki, dough was prepared using the mixing ratio in Table 1. The outer shell dough composition was prepared based on wheat flour and glutinous rice powder and included eggs, sugar, margarine, milk, corn flour, baking powder, and salt. Each ingredient was expressed as a central part based on 100 parts by weight of flour. In order to improve the taste and texture of Bungeobbang, hot spring water and Ecklonia cava water extract were used to prepare the dough composition. Asan city's Onyang hot spring water was used as hot spring water, and the hot spring water in the area contains potassium (K) 1.59 mg/l, sodium (Na) 45.5 mg/l, calcium (Ca) 6.72 mg/l, and silicon (Si) 25.85 mg/l. l, lithium (Li) 0.12 mg/l, strontium (Sr) 0.27 mg/l, and magnesium (Mg) 0.21 mg/l.

Additionally, Ecklonia cava water extract was added to the dough composition. First, Gamtae (Jeju) was washed with distilled water to remove foreign substances, then dried and crushed. 1L of distilled water was added to 500g of crushed Ecklonia cava, heated to 100°C, and hot water extraction was performed for 2 hours. Afterwards, the extract was filtered through a 10㎛ filter net to prepare an Ecklonia cava water extract, which was used to make the skin dough.

Shell Example 1 Shell Example 2 Shell Comparative Example 1 flour 100 100 100 egg 65 65 65 sugar 45 45 45 margarine 20 20 20 cornflour 10 10 10 baking powder 1.5 1.5 1.5 salt One One One spa 50 45 0 Ecklonia cava water extract 0 5 0 water 0 0 50

In order to compare the difference in taste when hot spring water and Ecklonia cava water extract were used in the outer shell dough, the composition of outer shell Comparative Example 1 was used, in which the other compositions were kept the same, but the dough was kneaded using regular water (distilled water) rather than hot spring water and Ecklonia cava water extract. Thus, bungeoppang outer shell dough was prepared.

The ingredients were added to the mixer bowl in the kneader, mixed, sufficiently hydrated, and then mixed at low speed. Once the butter was sufficiently mixed, the mixing speed was increased to medium speed to prepare the outer shell dough.

Example 2. Production of bungeobbang filling (bean paste)

2.1 Red bean sediment production

Red bean paste was manufactured from the stuffing contained inside the bungeobbang.

Red beans are the most widely used soybeans in bungeoppang, but they contain a significant amount of saponin and tannin, so they can leave a unique dry taste especially when they are distributed in the form of frozen bungeoppang and when consumers cook them in the oven or microwave at home. In order to solve this problem, red bean sediment was prepared through the following steps.

First, 50 parts by weight of the same hot spring water used in Example 1 was administered to 100 parts by weight of red beans, and then the red beans were soaked at room temperature for 36 hours. Afterwards, the first red bean paste was prepared by heating at 100°C for 20 minutes, and the hot spring water used to prepare the first red bean paste was removed. 200 parts by weight of hot spring water was added to 100 parts by weight of the first red bean paste, and heated at 90°C for 40 minutes. Afterwards, the hot spring water was removed again and 30 parts by weight of sugar was added to 100 parts by weight of the obtained secondary red bean paste to prepare a red bean mixture. The red bean mixture was heated and boiled for 20 minutes, and then aged at room temperature for 24 hours. Hereinafter, red bean paste manufactured using hot spring water is referred to as ‘hot spring water red bean paste’.

The comparative red bean paste filling to be injected into the shell prepared in Comparative Example 1 was prepared in the same manner as above, using regular water (distilled water) instead of hot spring water. Hereinafter, the red bean paste prepared using water is referred to as 'comparative red bean paste'.

2.2 Cream preparation

It was prepared by mixing 100 parts by weight of milk cream, 10 parts by weight of butter cream, 10 parts by weight of whipping cream, 1 part by weight of gardenia powder, and synthetic flavoring agents and whipping them until sticky.

Example 3. Molding and manufacturing of bungeoppang

3.1 Bungeoppang Example 1 - Preparation of red bean bungeobbang

After heating the bungeoppang mold to 160 to 170°C, the shell dough composition of shell Example 1 was first administered. Afterwards, an appropriate amount of 'hot spring water red bean sediment' prepared in Example 2.1 was administered to the center of the dough composition. After this, the skin dough composition of Example 1 was once again administered a second time to cover the filling, and the bungeoppang mold was closed and heated to prepare red bean bungeoppang.

3.2 Bungeoppang Example 2 - Production of cream bungeoppang

After heating the bungeoppang mold to 160 to 170°C, the shell dough composition of shell Example 1 was first administered. Afterwards, an appropriate amount of the cream prepared in Example 2.2 was administered to the center of the dough composition. After this, the skin dough composition of Example 1 was once again administered a second time to cover the cow, and the bungeoppang mold was closed and heated to prepare cream bungeoppang.

3.3 Bungeoppang Example 3 - Production of red bean bungeobbang

After heating the bungeoppang mold to 160 to 170°C, the shell dough composition of Example 2, prepared using hot spring water and Ecklonia cava extract, was first administered. Afterwards, an appropriate amount of 'hot spring water red bean paste' prepared in Example 2.1 was administered to the center of the dough composition. Afterwards, the skin dough composition of Example 2 was once again administered a second time to cover the filling, and the bungeoppang mold was closed and heated to produce red bean bungeoppang.

3.4 Bungeobbang Comparative Example 1 - Preparation of red bean bungeobbang

Red bean paste Taiyaki Comparative Example 1 was prepared in the same manner as Bungeoppang Example 1 using the dough composition of Comparative Example 1, which does not use hot spring water, and 'Comparative Red Bean Paste'.

3.5 Bungeoppang Comparative Example 2 - Production of cream bungeoppang

Cream Taiyaki Comparative Example 2 was prepared in the same manner as Bungeoppang Example 2, using the dough composition of Comparative Example 1, which does not use hot spring water, and the cream prepared in Example 2.2.

The characteristics of the manufactured bungeoppang are summarized in Table 2 below.

Bungeobbang Example 1 Bungeobbang Example 2 Bungeobbang Example 3 Bungeobbang Comparative Example 1 Bungeobbang Comparative Example 2 cow Hot spring water red bean paste cream Hot spring water red bean paste Comparative example red bean paste cream crust dough Shell Example 1 (using hot spring water) Shell Example 1
(Use of hot spring water) Shell Example 2
(Using hot spring water and Ecklonia cava extract) Shell Comparative Example 1
(using distilled water) Shell Comparative Example 1
(using distilled water)

Experimental Example 1. Sensory evaluation

Sensory evaluation was conducted on the bungeobbang prepared through the above examples and comparative examples. Sensory evaluation was conducted on 10 male and female adults in their 20s and 40s, and evaluation was conducted on appearance, taste, texture, and overall preference. The scores were performed using a 9-point scoring method, and the average values are shown in Table 3 below (9: very good, 7: good, 5: average, 3: bad, 1: very bad). In particular, in order to evaluate the harsh taste that may appear in red bean bungeoppang, the taste was divided into soft taste and dull taste and a specific evaluation was performed. The better the smooth taste and the less harsh taste, the higher the score was given.

Bungeobbang Example 1 Bungeobbang Example 2 Bungeobbang Example 3 Bungeobbang Comparative Example 1 Bungeobbang Comparative Example 2 Exterior 8.1 8.2 8.1 8.1 8.1 taste mild taste 8.3 8.4 8.4 7.7 8.0 Bad taste 7.8 8.3 8.2 6.6 8.0 Texture (chewyness) 8.5 8.6 8.7 6.5 6.8 overall preference 8.3 8.5 8.6 7.3 7.7

As confirmed in Table 3, it was confirmed that the overall acceptability of Bungeoppang Examples 1 to 3, in which the outer shell dough was kneaded using hot spring water, was uniformly superior to Taiyaki Comparative Examples 1 and 2, in which the outer shell dough was kneaded using regular water.

There was no significant difference in the evaluation of appearance between the examples and comparative examples, and it was confirmed that the main factor affecting the overall preference was the difference in texture. The panelists who participated in the sensory evaluation evaluated Bungeoppang Examples 1 to 3, which were made with skin dough kneaded using hot spring water, as having a chewy and sticky texture compared to Taiyaki Comparative Examples 1 and 2.

With regard to taste evaluation, in both comparative examples and examples, cream bungeoppang (Example 2 and Comparative Example 2) scored better than red bean bungeoppang (Examples 1, 3 and Comparative Example 1) in terms of soft taste and dry taste. This appears to be due to the difference between cream and red bean filling. Meanwhile, as a result of comparing the taste preferences between red bean bungeoppang, Bungeoppang Example 1 and Bungeoppang Example 3 with 'hot spring water red bean sediment' were evaluated to have a softer taste compared to Taiyaki Comparative Example 1 using 'comparative red bean sediment'. In particular, it was evaluated that the unique dry taste of red bean paste was effectively reduced. In particular, Taiyaki Example 3, in which the outer skin dough was prepared with hot spring water and Ecklonia cava extract and hot spring water red bean paste was added, had a similar level of soft taste and dry taste to Taiyaki Example 2 with cream filling, despite being red bean paste. It was confirmed that it received a superior score than Comparative Example 2, which was a cream bungeobbang.

These results show that the skin dough component using hot spring water can significantly improve the texture of bread without impairing the unique taste or appearance of bungeoppang. In particular, it was confirmed that 'hot spring water red bean paste' can improve the dryness of red bean paste, and additionally, it was confirmed that this effect can be further increased when manufactured by including Ecklonia cava extract in the outer skin dough.

Experimental Example 2. Sensory evaluation after 3 hours

Bungeobbang becomes soggy soon after manufacturing, so its unique taste and texture are impaired. In order to confirm whether Taiyaki produced by the manufacturing method of the present invention can maintain excellent sensory properties even after 3 hours, Bungeoppang Examples 1 to 3 and Taiyang Comparative Examples 1 and 2 were maintained at room temperature for 3 hours under the same conditions. , Afterwards, sensory evaluation was performed in the same manner as in Experimental Example 1.

Bungeobbang Example 1 Bungeobbang Example 2 Bungeobbang Example 3 Bungeobbang Comparative Example 1 Bungeobbang Comparative Example 2 Exterior 8.0 8.0 8.1 8.0 7.9 taste mild taste 8.2 8.4 8.3 7.6 8.0 Bad taste 7.7 8.1 8.1 6.4 7.8 Texture (chewyness) 8.3 8.3 8.6 6.1 6.1 overall preference 8.2 8.2 8.5 7.1 7.3

As can be seen in Table 4, there was no significant change in the appearance or taste of the Bungeoppang Examples and Comparative Examples even after 3 hours, but the greatest difference was confirmed in the texture (chewyness) category. The overall texture score decreased as the bread became soggy due to the moisture of the filling inside the bungeoppang, but the overall texture of Bungeoppang Examples 1 to 3 using an outer dough composition kneaded using hot spring water had an overall texture compared to the comparative example of Taiyaki bungeoppang. It was confirmed that the score was maintained excellently. This appears to be because the chewy stickiness of the shell dough composition kneaded using hot spring water compensates for the decrease in crispness over time. In terms of overall preference, the Bungeoppang example received an overall excellent score.

Experimental Example 3. Sensory evaluation after quick freezing and cooking

Recently, a sales format has become established in which bread is manufactured and then distributed in a quick-frozen form, and each consumer can easily cook and consume it at home in an oven, air fryer, or microwave. Therefore, the bungeoppang prepared according to the present invention was quickly frozen, and then cooked in an air fryer preheated to 180°C for 8 minutes in the frozen state to evaluate sensory properties. Sensory evaluation was performed in the same manner as in Experimental Example 1, and the results are shown in Table 5.

Bungeobbang Example 1 Bungeobbang Example 2 Bungeobbang Example 3 Bungeobbang Comparative Example 1 Bungeobbang Comparative Example 2 Exterior 8.0 8.1 8.1 8.0 7.8 taste mild taste 8.1 8.3 8.2 7.3 7.8 Bad taste 7.6 8.2 8.1 6.2 7.8 Texture (chewyness) 8.4 8.6 8.6 6.1 6.5 overall preference 8.3 8.5 8.5 7.0 7.5

Sensory evaluation of bungeoppang cooked using an air fryer after quick freezing also showed a similar trend to that of regular bungeoppang. Overall, the texture of Bungeoppang Examples 1 to 3 using hot spring water for the outer skin dough was found to be superior to that of the comparative example. In addition, when comparing Bungeoppang Examples 1 and 3 using red bean paste and Taiyaki Comparative Example 1, although the overall score for the dry taste of the red bean paste decreased compared to the Taiyaki manufactured in Experimental Example 1, the 'hot spring water red bean paste' was dry. It was confirmed that the taste was less, the softer taste was superior, and the decrease in score was small. In particular, in the case of Example 3, which was manufactured including Ecklonia cava extract, a score similar to that of Experimental Example 1 for the manufactured Taiyaki bread was obtained overall, and in particular, when a dough using Ecklonia cava extract and hot spring water was used in the manufacturing process using red bean sediment, rapid freezing was achieved. It was confirmed that it can help resolve the dry aftertaste unique to red beans and maintain excellent texture even during the post-cooking process.

As above, specific parts of the present invention have been described in detail, and it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. something to do. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

delete delete delete 1) Preparing a bungeobbang shell dough composition using hot spring water;
2) preparing red bean paste by adding the hot spring water to red beans and heating them; and
3) Putting the bungeoppang shell dough composition of step 1) and the red bean paste of step 2) into a bungeoppang mold and heating it,
The bungeoppang skin dough composition of step 1) includes 30 to 50 parts by weight of hot spring water, 60 to 68 parts by weight of eggs, 30 to 50 parts by weight of sugar, 10 to 20 parts by weight of margarine, and 1 to 1 to 10 parts by weight of baking powder, based on 100 parts by weight of flour. 2 parts by weight, 8 to 12 parts by weight of corn flour, 0.5 to 1.5 parts by weight of salt, and 3 to 7 parts by weight of Ecklonia cava extract,
The Ecklonia cava extract is prepared by adding distilled water to Ecklonia cava and extracting it with hot water,
The hot spring water in step 1) is Onyang hot spring water in Asan-si and contains 1 to 2 mg/L of potassium, 40 to 50 mg/L of sodium, 5 to 10 mg/L of calcium, 20 to 30 mg/L of silicon, 0.05 to 0.2 mg/L of lithium, and strontium. 0.1 to 0.5 mg/L and 0.1 to 0.4 mg/L magnesium,
How to make bungeoppang using hot spring water.
delete