KR20020028151A - The Korea bake of make method - Google Patents

The Korea bake of make method Download PDF

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Publication number
KR20020028151A
KR20020028151A KR1020000059607A KR20000059607A KR20020028151A KR 20020028151 A KR20020028151 A KR 20020028151A KR 1020000059607 A KR1020000059607 A KR 1020000059607A KR 20000059607 A KR20000059607 A KR 20000059607A KR 20020028151 A KR20020028151 A KR 20020028151A
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KR
South Korea
Prior art keywords
green tea
bread
korean
extract
dough
Prior art date
Application number
KR1020000059607A
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Korean (ko)
Inventor
최성욱
Original Assignee
최성욱
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Priority to KR1020000059607A priority Critical patent/KR20020028151A/en
Publication of KR20020028151A publication Critical patent/KR20020028151A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: Provided is a method for preparing specified bread symbolizing reunification of Korean peninsular by designing the bread in a shape of Korean map and adding a small amount of green tea extract and new jam filling made of bean and green tea powders. CONSTITUTION: The method comprises preparing a main component composed of green tea powders and extract of the green tea; kneading a crop dough with the main component together with addition of green tea extract in small amount; kneading the obtained first dough with water, fructose and yeast to complete a final dough. The jam filling is prepared by bean and green tea powders in a suitable ratio as occasion demands. The produced bread containing frequent protein and vitamin C is expected to preferably protect diseases of the adult.

Description

한반도(韓半島) 통일방 제조방법{The Korea bake of make method}The Korean bake of make method

종래의 곡물가루로 묽게 반죽을하여 일정한 틀에 넣고 열을 가해서 구워내는 빵과 똑같은 원리 이지만 본 고안은 구워내는 빵의 모양을 우리 한반도의 모양을 응용하면서 통일을 염원한 것이다.It is the same principle as the bread that is thinly kneaded with grain flour and put in a regular mold and baked by heating. However, the present invention is intended for the unification by applying the shape of Korean peninsula to the shape of toasted bread.

이는 남북 화해의 무드를, 누구나 즐겨 찾는 길거리의 빵.추억의 음식.남녀 누구나 즐겨 먹는 음식에 담아본 것이 목적이며 더불어 영양분을 최대한 높이기위해 녹차의 추출액과 콩의 앙금으로 속을 구성 하였다.하나의 풀빵에 두가지의 의미를 담아 본것이다.The purpose of this is to put the mood of reconciliation between the two Koreas in the street bread, the food of memories and the food that everyone enjoys, and the composition of the extract of green tea and the sediment of the beans to maximize the nutrients. I put two meanings in the bread.

본 고안은 빵을 구워내기위한 원료를 종래의 방법을 탈피해서 곡물 가루 반죽은 종전과 동일한 방법이지만, 팥소 대신 콩(大豆)와 녹차가루로 혼성 시켜 구성된 소(일본어 앙꼬)로 한반도 통일빵의 속을 구성하여 영양분을 고루 섭취할수 있도록 하였다.기타 반죽의 구성은 밀가루에 녹차 추출액을 약간 소량으로 첨가하여 배합하고 여기에 약간의 과당과 이스트를 첨가하여 반죽하여 한반도 형태의 빵틀에 부어서 구워내는 방법의 빵이다. 녹차는 열을 가해도 비타민C 가 파괴되지 않고85%이상이 살아남아 있는 특성을 응용하였고 콩 역시 높은온도을 가해도 단백질이 파괴 돼지 않는 장점을 십분 활용한 고안이다.The present invention breaks the conventional method of raw materials for baking bread, and the grain dough is the same method as before, but instead of bean jam, it is a cow (Japanese Anko) composed of mixed beans and green tea powder. The composition of the other dough consists of adding a small amount of green tea extract to the flour, mixing it with a little fructose and yeast and kneading it and baking it in a Korean-style breadbake. It is bread. Green tea has been applied to the vitamin C is not destroyed even if heat is applied, and more than 85% survived.

본 발명을 실현하기 위해서In order to realize the present invention

녹차를 채취하여 건조시킨후 녹차가루(분말상태)와 목차잎을 고온으로 삶은 뒤 뽑아내는 추출액을 주요 성분으로 구성하면서 곡물가루(밀.쌀.등)를 반죽을하여 구성하며, 빵속에 넣는 소는 콩과 녹차 분말을 적당한 비율에 의하여 혼합하여 구성하며, 곡물가루의 반죽시 녹차 추출액을 적당한 소량을 첨가하며 여기에 물과 발효성분 이스트와 단맛을 내게하는 과당 등을 적당한 비율에 의하여 첨가하고 이들을 잘섞은 뒤 묽게 혼합하여 반죽을하여 구성한 후 한반도 빵틀(실용신안 출원)에 반죽된 곡물가루의 반죽혼성 물질을 붓고 나서 중간 부위에 녹차가루와 콩으로 혼성하여 구성된 콩,녹차 소(日語:앙꼬)를 중간 부위에 첨가하여 적당한 온도의 불에 천천히 구워서 제조하는 방식의 한반도 통일빵의 제조 방법이다.본 발명은 실용신안 출원한 한반도 형태의 빵틀에 본 고안의 빵 재료를 투입하여 빵을 구워내는 제조방식의 고안이다.After extracting and drying the green tea, boil the green tea powder (powdered state) and the tea leaves at high temperature, and extract the extract liquid as the main ingredient, kneading the grain powder (wheat, rice, etc.) and putting it in the bread. Is composed by mixing soybean and green tea powder in proper ratio, and when mixing grain powder, add a small amount of green tea extract, and add water, fermented yeast and fructose to give sweetness by proper ratio. After mixing well, dilute and mix the dough, and then mix the dough mixed material of the kneaded grain powder on the Korean Peninsula bread box (utility model application), and then mix with green tea powder and beans in the middle part, soybean and green tea beef (日語) Is a method of manufacturing a Korean unified bread, which is prepared by adding to a middle portion and slowly baking at a moderate temperature. It is the invention of the manufacturing method to bake bread by injecting the bread material of the present invention in the form of bread.

본 고안으로 인하여 현재 남북정상 회담후 고조되고 있는 남북 화해의 분위기와 남북통일을 구현하기위한 정서적인 분위기를 형성하는데 기여를 할수 있는 효과를 예상할수 있다.뿐 만아니라 종래의 붕어빵과 국화빵의 권태로움에서 소비자의 기호를 전환 시킬수 있는 계기가 될것으로 예상되며 특히 건강 영양인 녹차분말과녹차 추출액 및 대두(콩)로 소를 구성하였기 때문에 단백질과 비타민 C가 풍부하여 성인병 에방의 효과를 기대할수 있다..The present invention is expected to contribute to the formation of an atmosphere of inter-Korean reconciliation and an emotional atmosphere for realizing inter-Korean reunification, which has been escalating after the summit, as well as from the boredom of traditional taiyaki bread and chrysanthemum bread. It is expected to be an opportunity to change consumers' preferences. Especially, since cow is composed of green tea powder, green tea extract, and soybean (bean), which are healthy nutrition, it is rich in protein and vitamin C.

Claims (1)

한반도 통일빵의 제조방법에 있어서 녹차의 가루와 녹차의 추출액을 주성분으로 구성하는 단계와,곡물 가루를 반죽하면서 녹차의 추출액을 약간 첨가하고, 타 부재료인 물과 과당과 이스트등으로 반죽을하여 구성 하는 단계. 빵의 소(日語 앙꼬)의 구성에 있어서 콩과 녹차 가루를 적당한 비율에 의하여 혼성시켜 구성하는 단계를 특징으로 하는'한반도 통일 빵 제조 방법'In the manufacturing method of Korean unification bread, the composition of green tea powder and green tea extract as the main ingredients, and the green tea powder is kneaded while adding a little green tea extract and kneaded with other ingredients such as water, fructose and yeast Steps. "Method of manufacturing Korean unified bread", characterized by mixing beans and green tea powder in proper proportions in the composition of ox.
KR1020000059607A 2000-10-07 2000-10-07 The Korea bake of make method KR20020028151A (en)

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Application Number Priority Date Filing Date Title
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030021318A (en) * 2001-09-05 2003-03-15 배금주 A steamed bread of green tea and making method of that
KR100456278B1 (en) * 2001-09-03 2004-11-09 엄명분 Manufacturing method of whale type bread
KR100658335B1 (en) * 2004-05-11 2006-12-15 곽성호 Composition of a steamed cake is made by green tea ? the manufacturing methods
KR101137520B1 (en) * 2010-01-05 2012-04-25 담양군 manufacturing method of breads using rice powder

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100456278B1 (en) * 2001-09-03 2004-11-09 엄명분 Manufacturing method of whale type bread
KR20030021318A (en) * 2001-09-05 2003-03-15 배금주 A steamed bread of green tea and making method of that
KR100658335B1 (en) * 2004-05-11 2006-12-15 곽성호 Composition of a steamed cake is made by green tea ? the manufacturing methods
KR101137520B1 (en) * 2010-01-05 2012-04-25 담양군 manufacturing method of breads using rice powder

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