KR102780769B1 - Method of making sweet potato bread wrapped in lotus leaves and lotus leaf sweet potato bread prepared by this method - Google Patents

Abstract

The present invention relates to a method for manufacturing sweet potato bread wrapped in a lotus leaf, and is characterized by including a lotus leaf processing step of washing, sterilizing and cutting a lotus leaf, a step of processing sweet potato bread ingredients by selecting, weighing, washing and mixing sweet potato bread ingredients, a step of wrapping the outside of the sweet potato bread ingredients with the lotus leaf, a step of baking the lotus leaf sweet potato bread ingredients by panning the lotus leaf-wrapped sweet potato bread ingredients and then baking them in an oven, and a step of taking the baked lotus leaf sweet potato bread out of the oven to complete the lotus leaf sweet potato bread.

Description

Method of making sweet potato bread wrapped in lotus leaves and lotus leaf sweet potato bread prepared by this method

The present invention relates to a method for manufacturing a sweet potato bread wrapped in a lotus leaf, which is manufactured by wrapping bread ingredients containing sweet potato ingredients in a lotus leaf and baking them in an oven, and relates to a manufacturing method for manufacturing a wellness bread that creates a new taste by mixing and adding the individual ingredient properties and effects of lotus leaves and sweet potatoes.

Recently, as living standards have improved, consumers' tastes for food have become more diverse and sophisticated, and there is a growing tendency to prefer processed foods that are easy to cook and have high taste preferences. Among processed foods, 'bread' refers to bread, cakes, buns, donuts, etc., made by adding other foods or food additives to grain flour as the main ingredient. As the trend toward westernization and convenient eating habits has changed, the consumption of bread as a substitute for rice has increased significantly.

The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, which is manufactured by wrapping bread ingredients containing sweet potato ingredients in lotus leaves and baking them in an oven, and relates to a manufacturing method for manufacturing wellness bread that creates a new flavor by mixing and adding the individual ingredient properties and effects of lotus leaves and sweet potatoes.

Recently, as living standards have improved, consumers' tastes for food have become more diverse and sophisticated, and there is a growing tendency to prefer processed foods that are easy to cook and have high taste preferences. Among processed foods, 'bread' refers to bread, cakes, buns, donuts, etc., made by adding other foods or food additives to grain flour as the main ingredient. As the trend toward westernization and convenient eating habits has changed, the consumption of bread as a substitute for rice has increased significantly.

As consumers' preferences for bread also increase, demand for expensive premium bread and freshly baked bread that take human health into consideration is increasing, and various breads targeting these consumers are being manufactured and sold. In Korea, temple food was once popular due to the wellness trend, and lotus leaves appeared at that time. Lotus leaves have a subtle fragrance and are used as an ingredient that adds enjoyment to cooking. Lotus has long been considered a useful plant and is used as an edible or

It has been used for medicinal purposes, and the ones used for food are lotus root, lotus seed, and lotus leaf. Among them, lotus leaf is mainly used for symptoms such as dysuria, hematemesis, and bloody stool. Also, lotus leaf is rich in antioxidants such as quercetin, so it has excellent antioxidant effects, and flavonoid components help lower blood pressure and are effective in improving vascular diseases. In addition, lotus leaf helps prevent grains from losing moisture and has an excellent effect in making the taste much milder and softer.

Sweet potatoes are rich in dietary fiber, so they are good for constipation when eaten and give a feeling of fullness, so they are used in diet meals. In particular, because they contain a component called yarapine that helps digestion, they are easy to digest compared to their texture. They also contain anthocyanins and dietary fiber, and have excellent effects such as reducing insulin secretion, increasing beneficial bacteria in the intestines, and preventing obesity and colon cancer.

Patent Document 001 relates to a method for manufacturing lotus leaf bread by preparing bread ingredients with lotus leaf powder added thereto and kneading the dough obtained by boiling lotus flowers and lotus leaves in water and steeping them. In the manufacturing of the bread, the method for manufacturing lotus leaf bread is characterized by the steps of: washing and drying lotus leaves and processing them into powder; mixing the processed lotus leaf powder with main ingredients such as glutinous rice powder and wheat flour, and auxiliary ingredients such as sugar, skimmed milk powder, baking powder, cornstarch, cinnamon powder, kelp powder, refined salt, starch syrup, cheongju, cooking oil, and butter; boiling lotus flowers and lotus leaves in water and steeping them; crushing spinach and processing spinach juice; whipping eggs to form foam; and kneading the mixture obtained by mixing the mixed ingredients of the above steps, spinach juice, and eggs with the water from which lotus flowers and lotus leaves have been steeped, thereby manufacturing the mixed dough.

Patent Document 002 relates to a method for manufacturing lotus leaf rice covered with a lotus leaf, wherein the method comprises preparing glutinous rice main ingredients including glutinous rice, pine nuts, raw chestnuts, and peeled walnuts, preparing a seasoning mixture by sequentially adding brown sugar, soy sauce, sesame oil, honey, cinnamon powder, flower salt, and taurine to purified water, heating and steaming the glutinous rice main ingredients with the seasoning mixture to prepare glutinous rice medley, wrapping the glutinous rice medley with a blanched lotus leaf, and steaming it in a steamer to complete the lotus leaf rice, thereby allowing the components and flavor of the lotus leaf to be sufficiently absorbed into the glutinous rice when wrapped in a lotus leaf and steamed, so that it can be easily eaten in one bite as a snack or nutritious food, and also allowing various nutrients of the lotus leaf to be evenly absorbed, so that it can serve as a healthy wellness food.

Patent Document 003 relates to a method for manufacturing sweet potato bread, using baked sweet potatoes and cream cheese. Specifically, it relates to a food product that can help improve bowel movements while sufficiently preserving the taste and aroma of sweet potatoes without containing other additives, depending on the baking conditions of the sweet potatoes and the conditions containing cream cheese.

The prior art presented in the above patent documents is that some breads using lotus leaves and sweet potatoes as raw materials are manufactured and sold, but they are made by simply mixing and grinding the lotus leaves and sweet potatoes into powder, kneading it with wheat flour, and baking it. When the lotus leaf is ground into powder, the unique components of the lotus leaf itself are destroyed, so the unique effects of the lotus leaf powder and the sweet potato do not properly combine, and the components of each ingredient are not properly mixed, so there is a problem in that the unique taste according to the mixing of each ingredient cannot be implemented.

There is also a method of making lotus leaf rice by covering glutinous rice ingredients including glutinous rice, pine nuts, raw chestnuts, and peeled walnuts with lotus leaves and steaming them. However, this is simply made by covering the lotus leaves with various forest products added to the main ingredient, rice, and steaming them, so the ingredients of each ingredient do not blend well together, and the taste of the mixed ingredients is not properly realized.

KR 10-1405658 B (June 2, 2014) KR 10-2019-0104812 A (September 11, 2019) KR 10-2543668 B (June 14, 2023)

The purpose of the present invention is to manufacture a health food product having a more flavorful and unique taste by manufacturing sweet potato bread that implements a new taste by mixing the ingredients and effects of lotus leaf and sweet potato materials.

The purpose of the present invention is to make the sweet potato bread ingredients more flavorful by allowing lotus leaf liquid containing the components and fragrance of lotus leaves to permeate the sweet potato bread ingredients during the process of wrapping sweet potato bread ingredients in lotus leaves and baking them in an oven while the flour rises.

In addition, the purpose of the present invention is to make the taste of sweet potato bread more flavorful by wrapping and baking it using eco-friendly lotus leaves instead of oven panning paper.

In addition, the purpose of the present invention is to manufacture sweet potato bread by wrapping the sweet potato bread material with lotus leaves on the outside, thereby maintaining the flavor of sweet potato bread for a long time and enabling long-term storage.

Another purpose of the present invention is to enhance the flavor of sweet potato bread by making the outside of the bread crispy and the inside moist while baking the lotus leaf.

In addition, the purpose of the present invention is to steam lotus leaves and then bake them with sweet potato bread ingredients so that the unique components of the lotus leaves are not destroyed and are mixed with sweet potatoes to add more flavor.

Another object of the present invention is to satisfy the various tastes of consumers who prefer health foods while promoting the health of consumers and satisfying their preferences by mixing and using various nutritious side ingredients that go well with sweet potatoes.

In order to achieve the above object, the present invention relates to a method for manufacturing sweet potato bread wrapped with a lotus leaf, comprising a lotus leaf processing step of washing, sterilizing and cutting a lotus leaf, a step of processing sweet potato bread ingredients by selecting, weighing, washing and mixing sweet potato bread ingredients, a step of wrapping the outside of the sweet potato bread ingredients with the lotus leaf, a step of baking the lotus leaf sweet potato bread ingredients by panning the lotus leaf-wrapped sweet potato bread ingredients and then placing them in an oven, and a step of taking the baked lotus leaf sweet potato bread out of the oven to complete the lotus leaf sweet potato bread.

The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, and the steps for manufacturing the sweet potato bread material presented above include a sweet potato puree manufacturing step of preparing and processing sweet potato puree to be added to the sweet potato bread material, a sweet potato syrup manufacturing step of preparing sweet potato syrup to be added to the sweet potato bread material, a glutinous rice filling to be added to the sweet potato bread material, a sweet potato bread filling manufacturing step of selecting and measuring sweet potato bread filling materials and then mixing and kneading them, a sweet potato bread material manufacturing step of mixing the sweet potato puree obtained in the sweet potato puree manufacturing step with the sweet potato bread filling material obtained in the sweet potato bread filling material processing step, and stirring the obtained sweet potato bread material, and a step of adding glutinous rice filling to the sweet potato bread material obtained in the sweet potato bread material manufacturing step.

The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, and the lotus leaf processing step presented above includes a lotus leaf washing step of removing foreign substances on the lotus leaf in running water, a lotus leaf sterilization step of sterilizing harmful bacteria and microbial toxic substances remaining on the lotus leaf after the washing step, a lotus leaf cutting step of cutting the lotus leaf after the lotus leaf sterilization step, a first lotus leaf steaming step of steaming using a steamer after the lotus leaf cutting step, and a step of freezing and storing the steamed lotus leaf after the first lotus leaf steaming step.

The present invention relates to a method for manufacturing sweet potato bread wrapped with lotus leaves, and the sweet potato puree processing step presented above includes a sweet potato washing step of removing foreign substances from a sweet potato by washing it in water, a sweet potato baking step of baking the sweet potato in an oven after the sweet potato washing step, a sweet potato peeling step of removing the skin of the sweet potato after the sweet potato baking step, a sweet potato slicing step of cutting the sweet potato into slices after the sweet potato peeling step, and a roasted sweet potato grinding step of grinding the baked sweet potato in a mixer after the sweet potato slicing step.

The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, and the steps for manufacturing the sweet potato syrup presented above include the steps of boiling washed sweet potatoes in a steamer and mashing them, the steps of washing glutinous rice, putting it in an electric rice cooker to cook it, and then cooling the cooked rice, the steps of mixing a mixture of malt syrup, mashed sweet potatoes, and glutinous rice with water, the steps of putting the mixture mixed with water in an electric rice cooker and fermenting it in a warm state, the steps of passing the fermented mixed materials through a sieve, and boiling the filtered sweet potato syrup to complete the sweet potato syrup, and the steps of diluting the manufactured sweet potato syrup with the filtered syrup to store the manufactured sweet potato syrup in a refrigerator.

The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, and the step of manufacturing the glutinous rice filling presented above includes a step of kneading glutinous rice filling ingredients by preparing preprocessed sweet potatoes, glutinous rice flour, glutinous rice flour, and sugar and mixing and kneading the dough.

Or, the present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, and the step of manufacturing the glutinous rice filling presented above includes a step of kneading glutinous rice filling ingredients by preparing red sweet potatoes, glutinous rice flour, glutinous rice flour, and sugar and mixing and kneading them. At this time, red sweet potatoes use red sweet potato powder.

The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, and the sweet potato bread filling processing steps presented above include a first filling processing step of mixing and kneading eggs, sugar, and salt, a second filling processing step of additionally mixing and kneading cooking oil after the first filling processing step, a third filling processing step of additionally mixing and kneading wheat flour and baking powder after the second filling processing step, a fourth filling processing step of additionally mixing and kneading sweet potatoes, raisins, and pumpkin seeds pretreated with sweet potato syrup, and a fifth filling processing step of evenly panning glutinous rice filling into an egg shape after the fourth filling processing step and mixing and kneading.

The present invention relates to a method for manufacturing sweet potato bread wrapped with lotus leaves, and includes a second lotus leaf steaming step of taking out lotus leaves stored in a refrigerator and steaming them using a steamer between the steps of manufacturing the sweet potato bread ingredients presented above and the step of wrapping the outside of the sweet potato bread ingredients with the lotus leaves.

The present invention relates to sweet potato bread wrapped in lotus leaves, and the step of baking the lotus leaf sweet potato bread presented above includes setting the temperature of the oven to 160°C or higher and 220°C or lower, and the baking time to 40 minutes or lower and 60 minutes or lower.

The present invention relates to sweet potato bread wrapped in lotus leaves, and includes lotus leaf sweet potato bread manufactured by the manufacturing method of claim 1.

The present invention provides a health food product that enhances the flavor and realizes a unique flavor by manufacturing lotus leaf sweet potato bread by mixing the ingredients and effects of lotus leaf and sweet potato materials.

The present invention is manufactured by wrapping the outside of sweet potato ingredients in lotus leaves and baking them, thereby maintaining the flavor of sweet potato bread for a long time and enabling long-term storage.

The present invention can make the outside of the bread crispy and the inside wrapped in lotus leaves, thereby maintaining moisture and enhancing flavor.

The present invention can add more flavor by steaming lotus leaves and then mixing them with sweet potato bread ingredients so that the unique components of the lotus leaves are not destroyed and are mixed with sweet potatoes.

The present invention can satisfy the increasing variety of tastes of consumers while promoting the health of consumers by adding various ingredients to bread and satisfying their tastes.

Figure 1 is a flow chart explaining a method for manufacturing lotus leaf sweet potato bread according to an embodiment of the present invention.
Figure 2 is a flow chart showing the processing of materials for sweet potato bread of the present invention.
Figure 3 is a flow chart for processing the lotus leaf of the present invention.
Figure 4 is a flow chart for processing sweet potato puree of the present invention.
Figure 5 is a flow chart for processing sweet potato syrup of the present invention.
Figure 6 is a flow chart for processing the filling of the sweet potato bread of the present invention.

Hereinafter, the most preferred embodiment of the present invention will be described in detail so that a person having ordinary skill in the art to which the present invention pertains can easily practice the present invention.

The numbers cited in the examples below are not limited to the referenced objects, and can be applied to all examples. Objects that have the same purpose and effect as the configurations presented in the examples correspond to equivalent replacement objects. The upper concepts presented in the examples include lower concept objects that are not described.

(Example 1-1) A method for manufacturing sweet potato bread wrapped with a lotus leaf includes a lotus leaf processing step (S100) of washing, sterilizing, and cutting a lotus leaf (10), a step (S200) of selecting, weighing, washing, and mixing sweet potato bread ingredients (100) to process the sweet potato bread ingredients, a step (S300) of wrapping the outside of the sweet potato bread ingredients (100) with the lotus leaf (10), a step (S400) of baking the lotus leaf sweet potato bread ingredients by panning the sweet potato bread ingredients (100) wrapped with the lotus leaf (10) and then putting them in an oven, and a step (S500) of taking the baked lotus leaf sweet potato bread (200) out of the oven to complete the lotus leaf sweet potato bread (200).

The present invention relates to a method for manufacturing lotus leaf sweet potato bread (200) by wrapping the entire outer surface of a sweet potato bread material (100) with a lotus leaf (10), thereby allowing the unique flavor and material characteristics of the lotus leaf (10) to permeate the sweet potato bread material (100) to make the sweet potato bread taste more flavorful, maintain the taste of the bread for a long time, and enable the bread to be stored for a long time.

To this end, the present invention first performs a lotus leaf processing step of washing, sterilizing, and cutting a lotus leaf (10) (S100). Foreign substances or microorganisms remaining on the lotus leaf (10) are removed through the washing and sterilizing process. The lotus leaf (10) that has been washed and sterilized is cut into a size that can cover the entire surface of a sweet potato bread material (100), steamed using a steamer, and then stored in the freezer. When the sweet potato bread material (100) is completed, the lotus leaf (10) is placed on a bread mold, and the sweet potato bread material (100) is placed on top to wrap it.

(Example 2-1) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves. In Example 1-1, the step (S200) of processing the sweet potato bread material (100) comprises a step (S210) of preparing and processing sweet potato puree (30) to be added to the sweet potato bread material (100), a step (S220) of manufacturing sweet potato syrup (40) to be added to the sweet potato bread material (100), a step (S230) of manufacturing glutinous rice filling (50) to be added to the sweet potato bread material (100), a step (S240) of processing sweet potato bread fillings (60) by selecting and weighing them and then mixing and kneading them, and a step (S240) of processing sweet potato puree (30) obtained in the step (S210) of manufacturing the sweet potato puree and the sweet potato bread filling obtained in the step (S240). It includes a step (S250) of manufacturing sweet potato bread material by mixing sweet potato bread filling (60) and stirring the sweet potato bread material (100), and a step (S260) of adding glutinous rice filling (50) to the sweet potato bread material (100) obtained in the step (S250) of manufacturing sweet potato bread material.

The present invention proceeds with a step (S200) of processing sweet potato bread material (100), and in the step (S200), the material of sweet potato puree (30) to be used as the filling (60) of the sweet potato bread is processed (S210).

The process of processing sweet potato puree (30) is to first wash and roast the sweet potatoes, then cut them into slices for use, or to grind them in a mixer for use. Then, the ground sweet potatoes are mixed with cooking oil, glutinous rice, sweet potato syrup (30), malt syrup, and water, and kneaded to complete the product.

In addition, the present invention includes a process (S220) for manufacturing sweet potato syrup (40) and a process (S230) for manufacturing glutinous rice filling (50).

And the present invention proceeds with a step of processing sweet potato bread filling (60) (S240). Sweet potato bread filling (60) is an ingredient that constitutes part of sweet potato bread material (100), and is composed of ingredients that make the taste of sweet potato bread more flavorful and are rich in nutrients, so that sufficient nutrients can be consumed with one meal.

The above sweet potato puree processing step (S210), sweet potato syrup manufacturing step (S220), glutinous rice filling manufacturing step (S230), and sweet potato bread filling processing step (S240) are not carried out in stages but are processes that are carried out separately, so these processes can be manufactured regardless of the order depending on the manufacturing processing situation.

In the next step, the sweet potato puree (30) obtained in the sweet potato puree manufacturing step (S210) and the sweet potato bread filling (60) obtained in the sweet potato bread filling (60) processing step (S240) are mixed and kneaded to manufacture the sweet potato bread material (100) (S250). Then, the glutinous rice filling (50) manufactured in the glutinous rice filling manufacturing step (S230) is inserted into the sweet potato bread material (100) in the required amount (S260). In the last step, the lotus leaf (10) processed in the lotus leaf processing step (S100) is wrapped around the outside of the sweet potato bread material (100) and baked in an oven, thereby completing the final product, the lotus leaf sweet potato bread (200).

(Example 3-1) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves. In Example 1-1, the lotus leaf processing step (S100) includes a lotus leaf washing step (S110) of removing foreign substances on the lotus leaf (10) in running water, a lotus leaf sterilization step (S120) of sterilizing harmful bacteria and microbial toxic substances remaining on the lotus leaf (10) after the washing step (S110), a lotus leaf cutting step (S130) of cutting the lotus leaf (10) after the lotus leaf sterilization step (S120), a first lotus leaf steaming step (S140) of steaming using a steamer after the lotus leaf cutting step (S130), and a step (S150) of freezing and storing the steamed lotus leaf after the first lotus leaf steaming step (S140).

(Example 3-2) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves. In Example 3-1, in the first lotus leaf steaming step (S140), the internal water temperature of the steamer is set to 105°C to 120°C, and the lotus leaves (10) are placed therein and steamed for 8 to 20 minutes.

In the step (S110) of processing the lotus leaf of the present invention, the lotus leaf (10) is washed, sterilized, cut, steamed in a steamer, and then frozen for storage.

To specifically explain the above lotus leaf processing step (S100), first, the lotus leaf (10) is washed in running water to remove foreign substances on it, and then a vinegar solution is made by mixing vinegar with water and the lotus leaf (10) is soaked in it.

Although lotus leaves are usually not grown using pesticides, pesticide residues may remain, so soak them in water for 5 to 10 minutes and then wash them thoroughly in running water (S110).

Then, soak the lotus leaf (10) in 1 L of water with 120 g to 200 g of vinegar for 10 to 15 minutes to sterilize harmful bacteria and microbial toxic substances remaining on the lotus leaf (10) (S120).

The sterilized lotus leaf (10) is cut into an appropriate size. At this time, the cut size is cut into 3 to 5 pieces considering the size of the lotus leaf (10) and pumpkin bread (S130).

The cut lotus leaf (10) is steamed using a steamer (S140). At this time, the lotus leaf (10) is placed in the steamer with the internal water temperature at 105℃ to 120℃ and steamed for 8 to 20 minutes (S140).

When steaming a lotus leaf (10), if the internal temperature of the steamer is below 105℃ or the steaming time is within 8 minutes, the lotus leaf (10) is not properly steamed all the way to the inside, so when baking it in the oven later, the outer part of the lotus leaf (10) burns, and the unique ingredients of the lotus leaf (10) do not properly permeate the sweet potato bread ingredients. In addition, if the internal temperature of the steamer is above 120℃ or the steaming time is above 20 minutes, the ingredients of the lotus leaf (10) are lost and the lotus leaf (10) becomes crumpled or saggy, so the efficacy of the lotus leaf (10) is lost.

Therefore, when steaming lotus leaves (10), care must be taken to ensure the appropriate temperature and time.

After steaming the lotus leaf (10), take the lotus leaf (10) out of the steamer, cool it at room temperature for 30 minutes to 1 hour, and then store it in the freezer (S150).

At this time, the temperature at which the lotus leaf (10) is frozen should be kept in the range of -18℃ to -22℃.

(Example 4-1) The present invention relates to a method for manufacturing sweet potato bread wrapped with lotus leaves, wherein in Example 2-1, the sweet potato puree processing step (S210) includes a sweet potato washing step (S211) of washing a sweet potato in water to remove foreign substances, a sweet potato baking step (S212) of baking the sweet potato in an oven, a sweet potato peeling step (S212) of removing the skin of the sweet potato after the sweet potato baking step (S212), and a sweet potato slicing step (S213) of cutting the sweet potato into slices after the sweet potato peeling step (S212). In addition, a roasted sweet potato grinding step (S215) of grinding the roasted sweet potato in a mixer may be further included.

(Example 4-2) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, and in Example 4-1, in the sweet potato slicing processing step (S213), the slice size (thickness) is cut to a range of 15 to 25 mm.

The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves (10), which includes a step (S210) of processing sweet potato puree (30) used in sweet potato bread material (100).

The material of the sweet potato puree (30) used in the above sweet potato puree processing step (S210) can be a mixture of sweet potatoes, cooking oil, and salt, or only sweet potatoes can be used.

To do this, first wash the sweet potatoes in water to remove foreign substances. At this time, to wash the sweet potatoes more cleanly, soak them in diluted vinegar in water for 10 minutes or wash them by rubbing the skin with baking soda (S211).

Then, put the washed sweet potatoes in the oven and bake them thoroughly (S212)

And then, remove the skin from the washed sweet potatoes (S213).

After removing the skin from the sweet potato, cut the sweet potato into pieces of equal size (S214).

At this time, it is desirable to cut the sweet potatoes into pieces of 15 mm to 25 mm in thickness, but it is not necessarily limited to this.

And when grinding the roasted sweet potatoes using a blender, if you set the blender speed to high from the beginning, the sweet potato ingredients will be destroyed, so set it to low at first and process slowly while gradually increasing the speed to mix.

Sweet potatoes ground in a blender are mixed with cooking oil and salt to complete sweet potato puree (30).

The ingredient composition ratio of the sweet potato puree (30) processed in the above sweet potato puree manufacturing step (S210) may be made of only sweet potatoes, or may be 3.9% to 4.7% of cooking oil and 0.3% or less of salt per 100 parts by weight of sweet potatoes.

(Example 5-1) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, and in Example 2-1, the step (S220) of manufacturing the sweet potato syrup (40) comprises the steps of: boiling washed sweet potatoes in a steamer and mashing them (S221); washing glutinous rice, putting it in an electric rice cooker, cooking it, and then cooling the cooked glutinous rice (S222); mixing a mixture of malt syrup, mashed sweet potatoes, and glutinous rice with water (S223); putting the mixture mixed in water in an electric rice cooker and fermenting it in a warm state (S224); straining the fermented mixed ingredients through a sieve, and boiling the filtered sweet potato syrup to manufacture sweet potato syrup (S225); and diluting the manufactured sweet potato syrup with the filtered syrup to manufacture the manufactured sweet potato syrup (40) and storing it in a refrigerator (S226). Includes.

(Example 5-2) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, and in Example 5-1, in the step (S224) of putting the mixed ingredients in an electric rice cooker and fermenting them in a warm state, the fermentation time of the mixed ingredients is 9 to 13 hours.

(Example 5-3) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves. In Example 5-1, the ingredients of sweet potato syrup (40) include water, sweet potato, glutinous rice, and malt syrup.

(Example 5-4) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves. In Example 5-1, the sweet potato syrup (40) contains 192% to 238% of water, 96% to 118% of glutinous rice, and 19% to 24% of malt syrup, relative to 100 parts by weight of sweet potatoes.

In the present invention, sweet potato syrup (40) is used in the process of manufacturing lotus leaf sweet potato bread (200).

The manufacturing process of the sweet potato syrup (40) of the present invention is to first boil and mash sweet potatoes (20) (S221), cook glutinous rice, and cool it (S222). Then, mix malt syrup, sweet potatoes, and glutinous rice, mix them with water, and knead the mixture (S223). Then, put the kneaded ingredients in an electric rice cooker and keep them warm for 9 to 13 hours (S224).

Afterwards, the sweet potato syrup material is strained through a sieve and the strained water is boiled to reduce the moisture content to produce sweet potato syrup (S225). The sweet potato syrup produced in this manner is stored in the refrigerator (S226).

At this time, if the sweet potato syrup is stored in the refrigerator, the sweet potato syrup will harden and cause inconvenience in use. Therefore, before the step of storing the sweet potato syrup in the refrigerator (S226), the sweet potato syrup (40) is diluted with the water used to make the sweet potato syrup (40) thinner and stored in the refrigerator.

The above sweet potato syrup is composed of 192% to 238% water, 96% to 118% glutinous rice, and 19% to 24% malt syrup per 100 parts by weight of sweet potato.

(Example 6-1) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves. In Example 2-1, the step (S230) of manufacturing the glutinous rice filling (50) includes a step (S231) of kneading glutinous rice filling ingredients by preparing preprocessed sweet potatoes, glutinous rice flour, glutinous rice flour, and sugar and mixing and kneading them.

(Example 6-2) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves. In Example 6-1, the glutinous rice filling (50) includes 87% to 107% of glutinous rice flour, 10% to 27% of sugar, and 10% to 14% of glutinous rice flour, based on 100 parts by weight of pretreated sweet potatoes.

The glutinous rice filling (50) used in the present invention is used as a filling material for sweet potato bread (60), and first, sweet potatoes (20) are preprocessed into sweet potato syrup (40) and then used.

And mix glutinous rice flour, sugar and sweet rice flour to make dough. Here, in making glutinous rice filling (50), only pre-processed sweet potatoes, glutinous rice flour, sugar and sweet rice flour, which are the ingredients of glutinous rice filling (50), are used, and no water is used. This is because the moisture of the sweet potato is absorbed in the process of kneading with other ingredients, so the moisture does not evaporate, and the inside of the sweet potato bread remains moist, so that the taste does not change for a long time, adding flavor for a long time.

These mixed glutinous rice fillings (50) are made into egg-sized pieces and used as fillings for sweet potato bread (60).

The ingredient ratio of the materials used in the manufacture of the above glutinous rice filling (50) is comprised of 87% to 107% glutinous rice flour, 10% to 27% sugar, and 10% to 14% glutinous rice flour relative to 100 parts by weight of preprocessed sweet potatoes.

Alternatively, red sweet potatoes or red sweet potato powder can be used instead of pre-processed sweet potatoes to enhance the color.

(Example 7-1) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves, and in Example 2-1, the sweet potato bread filling processing step (S240) includes a first filling processing step (S241) of mixing and kneading eggs, sugar, and salt, a second filling processing step (S242) of additionally mixing and kneading cooking oil after the first filling processing step (S241), a third filling processing step (S243) of additionally mixing and kneading flour and baking powder after the second filling processing step (S242), a fourth filling processing step (S244) of additionally mixing and kneading sweet potatoes, raisins, pumpkin seeds, lotus roots, peas, and red beans pretreated with sweet potato syrup (40), and a fourth filling processing step (S244) of additionally mixing and kneading glutinous rice after the fourth filling processing step (S244). Includes the fifth filling processing step (S245) of kneading.

(Example 7-2) The present invention relates to a method for manufacturing sweet potato bread wrapped with lotus leaves. In Example 7-1, the sweet potato bread filling (60) includes, based on 100 parts by weight of sweet potatoes, 72 to 98 parts by weight of eggs, 72 to 98 parts by weight of sugar, 69 to 95 parts by weight of wheat flour, 51 to 70 parts by weight of cooking oil, 23 to 32 parts by weight of sweet potato puree, 11 to 16 parts by weight of raisins, 7 to 11 parts by weight of pumpkin seeds, 7 to 10 parts by weight of glutinous rice filling, 2 to 4 parts by weight of baking powder, and 0.7 to 1.0 parts by weight of salt.

The lotus leaf sweet potato bread (200) of the present invention is made by mixing various ingredients rich in nutrients with the main ingredient, sweet potato, while taking into account the nutritional balance necessary for health.

The sweet potato bread filling (60) mixed into these sweet potato bread ingredients (100) includes sweet potatoes, eggs, sugar, wheat flour, cooking oil, sweet potato puree, raisins, pumpkin seeds, lotus root, red beans, peas, glutinous rice filling (50), baking powder, and salt.

In the present invention, these sweet potato bread filling materials (60) are not mixed and processed all at once, but are mixed and kneaded sequentially in consideration of the characteristics and components of the materials.

After preparing these sweet potato bread filling ingredients (60), the step of processing the sweet potato bread filling ingredients (60) is to first mix eggs, sugar, and salt and knead the dough (S241). Then, after the first filling processing step (S241), cooking oil is additionally mixed and kneaded (S242).

The reason why the first and second filling ingredients are kneaded separately in the present invention is that when cooking oil is kneaded together with eggs and sugar, the sugar does not dissolve and permeate the eggs due to the components of the cooking oil.

Mix eggs, salt, sugar, and cooking oil to make dough, then mix flour and baking powder to make dough. At this time, sift the flour and baking powder so that only fine particle powder is used (S243).

Afterwards, sweet potatoes pretreated with sweet potato syrup (40) are additionally mixed with raisins and pumpkin seeds and kneaded (S244).

At this time, the pumpkin seeds are washed in water to remove foreign substances, dried, and then baked in the oven for use.

And the raisins are soaked in hot water at 100℃ to remove foreign substances (fine dust, sand, etc.) attached during the drying process and to cause the raisins to swell and develop a chewy and soft texture.

After the fourth filling processing step (S244) described above, the glutinous rice is evenly panned into the shape of a bird's egg, and then mixed with the previously mixed ingredients and kneaded in the fifth filling processing step (S345) to complete the sweet potato bread filling (60).

The sweet potato bread filling (60) completed through the above steps is the main ingredient of sweet potato bread, and since it contains sweet potatoes as the main ingredient and various nutrients are evenly mixed, it will be a healthy and nutritious food.

The sweet potato bread filling (60) of the present invention comprises, based on 100 parts by weight of sweet potatoes, 76% to 93% of eggs, 76% to 93% of sugar, 73% to 90% of wheat flour, 54% to 67% of cooking oil, 24% to 30% of sweet potato puree, 8% to 10% of raisins, 8% to 10% of pumpkin seeds, 8% to 10% of lotus root, 8% to 10% of red beans, 8% to 10% of peas, 7% to 9% of glutinous rice flour, 2% to 4% of baking powder, and 0.7% to 1.1% of salt.

(Example 8-1) The present invention relates to a method for manufacturing sweet potato bread wrapped with lotus leaves, and in Example 1-1, between the step (S400) of kneading the sweet potato bread material and the step (S500) of wrapping the outside of the sweet potato bread material with the lotus leaf (10), a second lotus leaf steaming step (S160) is included, in which the lotus leaf (10) stored in a refrigerator is taken out and steamed using a steamer.

(Example 8-2) The present invention relates to a method for manufacturing sweet potato bread wrapped in lotus leaves (10), and in Example 8-1, the second lotus leaf steaming step (S160) includes putting the lotus leaves (10) in water at a temperature of 80°C to 110°C and steaming them for 5 to 10 minutes.

In the present invention, in order to maintain the efficacy of the lotus leaf (10) and utilize it efficiently, a step (S400) of kneading the sweet potato bread material (100) and a step (S500) of wrapping the outside of the sweet potato bread material (100) with the lotus leaf (10) are performed, followed by a step (S140) of steaming the first lotus leaf (10), and a step (S160) of steaming the lotus leaf (10) that has been refrigerated (S150) using a steamer.

This is because the lotus leaf (10) stored in the refrigerator cannot exert its efficacy if used immediately, so the refrigerated lotus leaf (10) is placed in a steamer so that the ingredients contained in the lotus leaf (10) can be activated.

At this time, the lotus leaf (10) has already been steamed through the first lotus leaf steaming step (S140), so in the second lotus leaf steaming step (S160), the lotus leaf (10) is steamed for 5 to 10 minutes while the temperature of the water inside the steamer is maintained at 80 to 110°C so that the components of the lotus leaf (10) can be actively discharged.

(Example 9-1) The present invention relates to sweet potato bread wrapped in lotus leaves, and in Example 1-1, the step (S400) of baking the lotus leaf sweet potato bread (200) includes baking the bread at a temperature of the oven in the range of 160°C to 220°C, initially maintaining the temperature at a high temperature, and gradually lowering the temperature for 40 to 60 minutes.

In the present invention, when the sweet potato bread material (100) is completed, a lotus leaf (10) is laid on a bread mold, the sweet potato bread material (100) is placed on top of it, and the entire surface of the sweet potato bread material (100) is wrapped with the lotus leaf (10), and then it is placed in an oven and baked.

The present invention is to manufacture a final product, lotus leaf sweet potato bread (200), by wrapping the entire outer surface of a sweet potato bread material (100) with a lotus leaf and baking it in an oven. The lotus leaf (10) located outside the sweet potato bread material (100) directly receives the heat of the oven and is baked the highest. At this time, during the baking process of the lotus leaf (10), the main component of the lotus leaf (10) changes into a liquid state and at the same time, the sweet potato bread material (100) located inside the lotus leaf (10) swells. The liquid component from the lotus leaf (10) permeates and is absorbed into the swelled sweet potato bread material (100), thereby further enhancing the flavor of the final product, lotus leaf sweet potato bread. In addition, the sweet potato bread material (60) is able to maintain a crispy exterior and moisture interior due to the lotus leaf (10) covering the exterior, so that the taste of the bread does not change and can be preserved for a long time.

As described above, the lotus leaf (10) allows the components of the lotus leaf (10) to permeate the sweet potato bread material (100) during the baking process inside the oven, thereby making the lotus leaf sweet potato bread (200) more flavorful. This is because, during the baking process using the oven, the antioxidant component quercetin and the flavonoid component that help improve vascular disease present in the lotus leaf (10) are gradually released and absorbed into the sweet potato bread material (100), where they mix with the plant fiber pectin component and vitamin A component in the sweet potato, thereby not only making the taste and aroma more flavorful, but also improving the health benefits.

In order to ensure that the ingredients of the lotus leaf (10) are sufficiently absorbed into the sweet potato bread material (100), the heating temperature and time of the oven are very important.

In the present invention, the temperature range of the oven is maintained within a range of 160°C or higher and 220°C or lower, and the heating temperature of the oven is initially maintained at a high temperature and then gradually lowered to bake for 40 to 60 minutes.

To explain this specifically, the temperature of the first oven is set to bake in the range of 200℃ to 220℃ for 10 to 15 minutes, the temperature of the second oven is set to bake in the range of 180℃ to 200℃ for 20 to 25 minutes, and the temperature of the third oven is set to bake in the range of 160℃ to 180℃ for 10 to 20 minutes.

The reason for keeping the temperature of the first oven high while baking is to allow the ingredients contained in the lotus leaf (10) to be quickly absorbed into the ingredients of the sweet potato bread.

Also, the temperature of the third oven is adjusted considering the texture of the bread and the preference of the consumer, as the lotus leaf (10) component is completely absorbed into the sweet potato bread ingredients. In the case of elderly consumers, they want bread that is easy to chew rather than a crispy texture due to decreased digestive power, so the temperature of the third oven is set to bake in the range of 160℃ to 170℃, and in the case of young consumers, they often want a soft, moist, and chewy texture, so the temperature of the third oven is set to bake in the range of 170℃ to 180℃.

The lotus leaf sweet potato bread (200) made by wrapping the sweet potato bread material (100) in a lotus leaf (10) and baking it helps prevent the lotus leaf sweet potato bread (200) from losing moisture due to the influence of the lotus leaf (10) and maintains the taste as mild and soft as possible.

Therefore, the lotus leaf sweet potato bread (200) finally manufactured has a more flavorful taste and aroma due to the unique ingredients of the lotus leaf (10) as described above, and is wrapped in the lotus leaf (10) to enable long-term preservation.

(Example 10-1) The present invention relates to sweet potato bread wrapped in lotus leaves, and includes lotus leaf sweet potato bread (200) manufactured by the manufacturing method of claims 1 to 9.

Sweet potato bread (200) wrapped with a lotus leaf (10) manufactured by the manufacturing method of the present invention combines the components of the lotus leaf (10) itself with the sweet potato bread material (100), thereby enriching the taste and flavor of the lotus leaf sweet potato bread (200) by mixing the unique components of the lotus leaf (10) into the sweet potato material (100).

In addition, it can be manufactured by adjusting the degree of texture of the consumer, so it can be manufactured to suit the consumer's preference.

In addition, it has the advantage of being able to be preserved for a longer period of time than existing sweet potato bread.

And the lotus leaf sweet potato bread (200) manufactured by managing the processing process for lotus leaf (10) and sweet potato bread material (100) is not only mass-produced, but can also be provided as a useful health food rich in taste and nutrition as the sweet potato bread material (100) contains a mixture of various nutrients such as raisins, lotus root, and peas.

In addition, while conventional lotus leaf rice is made by simply covering ingredients including glutinous rice as the main ingredient and various forest products with lotus leaves and steaming them to produce the final food, the lotus leaf pumpkin bread of the present invention is made by steaming the lotus leaf and, before mixing the ingredients to be used in sweet potato bread, processing sweet potato puree, sweet potato syrup, glutinous rice filling, and sweet potato filling, steaming, frying, fermenting, and kneading the sweet potato puree, sweet potato syrup, glutinous rice filling, and kneading the sweet potato filling, and finally baking the lotus leaf pumpkin bread. Therefore, there is a difference in the manufacturing process and manufacturing method. In addition, while lotus leaf pumpkin bread is made by steaming and baking the ingredients, lotus leaf rice is made by simply steaming, so not only is the processing process different, but it can be preserved for a long time and contains ingredients rich in nutrients, so it is not lacking as a health food.

10: lotus leaf 20: sweet potato
30: Sweet potato puree 40: Sweet potato syrup
50: glutinous rice filling 60: sweet potato bread filling
100: Sweet Potato Bread Ingredients 200; Lotus Leaf Sweet Potato Bread
S100: Lotus leaf processing stage S110: Lotus leaf washing stage
S120: Lotus leaf sterilization stage S130; Lotus leaf cutting stage
S140; Step of steaming the first lotus leaf S150; Step of freezing and storing the lotus leaf
S160; Secondary steaming step
S200: Processing sweet potato bread ingredients
S210; Sweet potato puree processing stage
S211; Sweet potato washing step
S212; Sweet potato roasting step
S213; Sweet potato peel removal step
S214; Sweet potato slice processing step
S220; Step for manufacturing sweet potato syrup
S221; Step of boiling and mashing washed sweet potatoes in a steamer
S222; Step for cooling cooked rice
S223; Step of mixing malt syrup, mashed sweet potato and glutinous rice with water
S224; Step of putting the mixed ingredients mixed in water into an electric rice cooker and keeping it warm
S225; Step for manufacturing sweet potato syrup
S226; Step for storing sweet potato syrup in the refrigerator
S230; Step for making glutinous rice filling
S231; Glutinous rice filling material kneading stage
S240; Sweet potato bread filling processing stage
S241; 1st filling material processing stage
S242; Secondary filling material processing stage
S243; 3rd stage of processing of filling material
S244; 4th stage of processing of filling material
S245; 5th stage of processing of filling materials
S250; Sweet potato bread material manufacturing steps
S260; Step for adding glutinous rice filling to sweet potato bread ingredients
S300: Step for wrapping the outside of the sweet potato bread material with lotus leaves
S400: Step for baking lotus leaf sweet potato bread ingredients
S500: Steps to complete the lotus leaf sweet potato bread

Claims (2)

In the method of making sweet potato bread wrapped in lotus leaves,
Lotus leaf processing step (S100) of washing, sterilizing and cutting lotus leaves
Step (S200) of processing sweet potato bread ingredients by selecting, weighing, washing, and mixing sweet potato bread ingredients;
A step (S300) of wrapping the outside of the sweet potato bread material with lotus leaves that have undergone the above processing steps.
Step (S400) of baking the lotus leaf sweet potato bread ingredients by panning them and then placing them in an oven.
It includes a step (S500) of taking the baked lotus leaf sweet potato bread out of the oven and completing the lotus leaf sweet potato bread.
The step (S200) of processing the above sweet potato bread ingredients is
Sweet potato puree processing step (S210) for preparing and processing sweet potato puree to be used as sweet potato bread ingredients.
Step (S220) of manufacturing sweet potato syrup to be added to the above sweet potato bread ingredients;
Step for making glutinous rice filling to be used in sweet potato bread ingredients (S230)
Sweet potato bread filling material processing step (S240) where the filling materials for sweet potato bread are selected, measured, mixed and kneaded.
It includes a step of preparing sweet potato bread material (S250) for mixing the sweet potato puree obtained in the above sweet potato puree preparation step (S210) and the sweet potato bread filling material obtained in the sweet potato bread filling material processing step (S240) to obtain a sweet potato bread material, and a step of adding glutinous rice filling to the sweet potato bread material obtained in the above sweet potato bread material preparation step (S250) (S260).
The above lotus leaf processing step (S100) is
The lotus leaf washing step (S110) removes foreign substances on the lotus leaf in running water.
After the above washing step (S110), the lotus leaf sterilization step (S120) sterilizes harmful bacteria and microbial toxic substances remaining on the lotus leaf.
After the above lotus leaf sterilization step (S120), the lotus leaf cutting step (S130) is performed to cut the lotus leaf.
After the above lotus leaf cutting step (S130), the first lotus leaf steaming step (S140) is performed using a steamer, and
It includes a step of steaming the first lotus leaf (S140) and a step of freezing and storing the steamed lotus leaf (S150).
The step (S230) of manufacturing the above glutinous rice filling includes a step (S231) of mixing and kneading glutinous rice filling ingredients by preparing preprocessed sweet potatoes, glutinous rice flour, non-glutinous rice flour, and sugar.
The above sweet potato bread filling processing step (S240) is
The first ingredient processing step (S241) is mixing and kneading eggs, sugar, and salt.
After the first ingredient processing step (S241) above, the second ingredient processing step (S242) is performed by adding cooking oil and mixing and kneading.
After the above second filling material processing step (S242), the third filling material processing step (S243) is performed by additionally mixing and kneading flour and baking powder.
After the third filling material processing step (S243) above, the fourth filling material processing step (S244) is performed by additionally mixing and kneading the sweet potato syrup, raisins, pumpkin seeds, lotus root, peas, and red beans.
After the above 4th filling material processing step (S244), a 5th filling material processing step (S245) of mixing and kneading glutinous rice is included.
In the first steaming step (S140) of the above, the internal water temperature of the steamer is 105℃ to 120℃, and the lotus leaf is put in and steamed for 8 to 20 minutes.
How to make sweet potato bread wrapped in lotus leaves
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