KR20040052863A - Green tea tapioca starch bread - Google Patents

Green tea tapioca starch bread Download PDF

Info

Publication number
KR20040052863A
KR20040052863A KR1020040033131A KR20040033131A KR20040052863A KR 20040052863 A KR20040052863 A KR 20040052863A KR 1020040033131 A KR1020040033131 A KR 1020040033131A KR 20040033131 A KR20040033131 A KR 20040033131A KR 20040052863 A KR20040052863 A KR 20040052863A
Authority
KR
South Korea
Prior art keywords
green tea
weight
tapioca starch
bread
tapioca
Prior art date
Application number
KR1020040033131A
Other languages
Korean (ko)
Other versions
KR100658334B1 (en
Inventor
곽남호
곽성호
Original Assignee
곽남호
곽성호
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.)
Filing date
Publication date
Application filed by 곽남호, 곽성호 filed Critical 곽남호
Priority to KR1020040033131A priority Critical patent/KR100658334B1/en
Publication of KR20040052863A publication Critical patent/KR20040052863A/en
Application granted granted Critical
Publication of KR100658334B1 publication Critical patent/KR100658334B1/en

Links

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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/34—Animal material
    • 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
    • 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
    • A21D8/06—Baking processes
    • 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

Abstract

PURPOSE: A method of making bread by mixing green tea having effects of controlling biorhythm, improving immunity, preventing disease and inhibiting aging, tapioca starch and conventional bread material and then baking is provided. The product has characteristic taste, color and flavor of green tea as well as the pharmacological action. CONSTITUTION: About 1 to 10% by weight of green tea powder is mixed with 100% by weight of tapioca starch, 15 to 20% by weight of hard wheat flour, 20 to 30% by weight of shortening, 0 to 10% by weight of vegetable oil, 10 to 5% by weight of soy sauce, 1 to 3% by weight of salt and 0 to 50% by weight of water and kneaded. The dough is then baked.

Description

녹차 타피오카 전분빵{Green tea tapioca starch bread}Green tea tapioca starch bread

본 발명은 타피오카전분빵에 관한 것으로 자세하게는 몸에 좋은 녹차 성분을 타피오카전분빵에 포함시켜 녹차의 우수성과 영양분을 살리며 담백하면서도 깔끔한 녹차 맛과 향이 배어 있는 녹차 타피오카전분빵 및 그 제조 방법을 제시한 것이다.The present invention relates to a tapioca starch bread, which includes a green tea ingredient, which is good for the body, in a tapioca starch bread. will be.

기존의 여러 빵들은 제빵 기술의 보급과 함께 우리의 일상 생활과 함께 먹거리로서 함께 해 왔으며 우리에게 친숙한 빵으로 현재에도 이어지고 있으나 이스트를 넣고 장시간에 걸쳐 발효하는 불편함이 있다.Many existing breads have been with food as well as our daily lives with the spread of baking technology and continue to be familiar with us today, but there is the inconvenience of fermenting yeast for a long time.

단과자 제빵의 제조공정을 살펴보면If you look at the manufacturing process of baking sweets

반죽하기 15분 - 1차 발효 40∼50분 - 분할 - 10분간 중간 발효 - 성형 - 충전15 minutes-first fermentation 40-50 minutes-split-10 minutes medium fermentation-molding-filling

2차 발효 30∼40분 - 토핑 - 굽기 10분에 이르기까지 엄격하고 숙련도를 요하며, 장기간의 공정에 조금의 오차만 있어도 차이가 많은 결과를 가지는 어려움이 있다.Secondary fermentation 30-40 minutes-topping-baking up to 10 minutes rigorous and skillful, there is a difficulty in having a lot of difference even a slight error in the long-term process.

더구나 다이어트와 관련, 당뇨, 비만 등 단음식 선택의 부정적 반응이다.In addition, it is a negative reaction to the choice of sweet food, such as diet, diabetes, obesity.

소비자의 기호도 변화와 장시간의 발효를 거쳐야 하는 공정 과정의 손실을줄이며 담백하면서도 영양면에서도 풍부하고 기능적인 면을 부가 할 수 있는 빵류제품이 시대적으로 필요한 시기이다.It is a time when there is a need for bakery products that can change the taste of consumers and reduce the loss of the process that has to go through a long fermentation, and that can add a light and nutritious and functional aspect.

감자 전분의 일종인 타피오카는 구웠을 때 찹쌀떡같은 쫄깃한 맛을 내주어 최근인기를 끌고 있는 빵 중의 하나다.Tapioca, a type of potato starch, is one of the most popular breads that has a chewy taste when it is baked.

간장으로 간을 하여 먹을수록 구수하고 거칠한 면은 씹을수록 고소함을 지녀 인지도가 높아지고 있으며, 발효시간이 없으므로 제조 공정이 짧아져 간편하게 만들 수 있다는 것도 장점이다.The more you eat it with soy sauce, the more delicious it is. The more you chew it, the more it becomes more susceptible. It also has a shorter fermentation time.

최근 들어 건강에 대한 관심이 높아지면서 소비자의 식품의 선호도는 기능성 있는 품질의 식품으로 선택의 폭을 변화하고 있는 실정이다.Recently, with increasing interest in health, consumers' food preferences are changing the choice of foods with functional quality.

따라서 본 발명의 목적은 최근 소비자의 요구에 부응하기 위해 천연 기능성 식품인 녹차를 타키오카전분빵에 포함시켜 녹차의 우수한 기능성과 녹차 특유의 향과 빛깔을 지닌 녹차 타피오카전분빵 및 그 제조방법에 대한 기술을 제공함에 있다.Accordingly, an object of the present invention is to include a green tea, which is a natural functional food in Takioka starch bread in order to meet the demands of consumers in recent years, for a green tea tapioca starch bread having excellent green tea characteristic and aroma and color unique to green tea, and a manufacturing method thereof. In providing technology.

녹차는 생체리듬 조절 기능, 면역력 증진, 질병 예방 및 회복, 노화 억제 등 신체 조절 기능을 지닌 우수한 천연 기능성 식물이다.Green tea is an excellent natural functional plant with body control functions such as regulating biorhythms, enhancing immunity, preventing and recovering from diseases, and suppressing aging.

이러한 조건을 구비한 녹차를 타피오카전분빵에 첨가함으로서 국민 건강에 기여함에 본 발명의 목적이 있다.It is an object of the present invention to contribute to the national health by adding green tea with such conditions to the tapioca starch bread.

도1은 녹차 타피오카 전분빵의 제조공정을 나타낸 것이다.Figure 1 shows the manufacturing process of green tea tapioca starch bread.

본 발명은 타피오카 전분을 주재료로 하는 녹차 타피오카전분빵으로서 녹차분말 0∼10%를 포함함을 특징으로 하는 구움빵류 이다..The present invention is a green tea tapioca starch bread whose main ingredient is tapioca starch. It is a toasted bread comprising 0-10% green tea powder.

녹차는 신라시대부터 이용된 우리 고유의 기호식품으로 현대 과학의 발달과 더불어 기호 음료로써의 가치 외에 질병 예방 및 치료 효과를 갖는 건강 음료로써 그 가치는 재조명되고 있으며 차의 성분과 약리효과에 대한 많은 연구가 활발히 진행되고 있다.Green tea is our own favorite food that has been used since the Silla era, and it is being re-examined as a health drink with the prevention and treatment of diseases in addition to its value as a favorite beverage with the development of modern science. Research is actively underway.

녹차는 생체 리듬의 조절, 면역력 증진, 질병의 예방 및 회복, 노화 억제 등 신체 조절 기능을 갖는 천연 기능성 식품으로써 주목을 받고 있으며, 특히 차의 주성분인 카데킨은 폴리페놀 화합물로써 성인병 예방이나 암세포에 관계하는 기능 성분이 밝혀졌고 후천성 면역 결핍증 바이러스의 생육억제, 충치 억제, 콜레스테롤 억제 작용, 고혈압이나 동맥경화를 예방하고 과산화 지질의 생성을 억제하여 노화를 지연 시키며 비만을 방지하고 모세혈관의 저항력 증진 식품의 항산화제 등의 효과가 있다.Green tea has attracted attention as a natural functional food with body control functions such as regulation of biorhythms, enhancement of immunity, prevention and recovery of diseases, and inhibition of aging. Especially, catechin, the main component of tea, is a polyphenol compound that is related to preventing adult diseases and cancer cells. Has been shown to inhibit the growth of AIDS virus, inhibit tooth decay, inhibit cholesterol, prevent hypertension or atherosclerosis, inhibit the production of lipid peroxide, delay aging, prevent obesity, and promote capillary resistance. It has an effect such as an antioxidant.

본 발명에서는 이렇게 우수한 녹차를 이용하는 녹차 타피오카전분빵 및 그 제조 방법을 제시한다.The present invention proposes a green tea tapioca starch bread using the excellent green tea and a preparation method thereof.

녹차는 우려서 물만 마실때와 녹차잎을 모두 먹을때 차잎이 가지고 있는 영양성분을 비교한 연구에 의하면 칼슘, 칼륨, 마그네슘, 철분 등의 미네랄과 비타민A, C, E 등의 섭취율에 있어서 녹차잎을 모두 먹는 것이 우려서 물만 마시는 것보다 높다고 한다.Green tea is a concern because when you drink only water and eat green tea leaves, a study comparing the nutritional properties of tea leaves showed that green tea leaves in the intake rate of minerals such as calcium, potassium, magnesium, iron and vitamins A, C, and E It is said that eating all is higher than drinking only water.

위와 같이 인체에 유익하면서도 섭취율이 높게 나타난 녹차 분말을 이용하여 제조하기로 한다.As described above, the green tea powder, which is beneficial to the human body but has a high intake rate, will be prepared.

본 발명의 녹차 타피오카전분빵의 제조 방법은 각각의 재료를 계량하는 단계, 반죽 만들기 단계, 곧바로 분할 및 팬닝과 휴지단계, 굽는 단계로 구분할 수 있다.Green tea tapioca starch bread production method of the present invention can be divided into the step of measuring the respective ingredients, dough making step, straight split and panning and rest stage, baking step.

재료 계량하는 단계Material Weighing Step

타피오카T(감자전분) 216g,타피오카102번 30g 강력분 38g, 녹차 6.5g, 소금 3.6g, 쇼트닝 60g, 달걀 60g, 간장 5.4g, 식용유 15cc, 검은깨 14g, 물 100㏄Tapioca T (potato starch) 216g, tapioca 102 times 30g strong powder 38g, green tea 6.5g, salt 3.6g, shortening 60g, egg 60g, soy sauce 5.4g, cooking oil 15cc, black sesame 14g, water 100㏄

반죽 만들기 단계Dough making steps

①. 타피오카전분 + 녹차 + 강력분을 체에쳐 볼에 넣는다.①. Sift tapioca starch + green tea + strong starch into the bowl.

②. 실온에 미리녹인 쇼트닝과 소금을 ①에 넣고 가볍게 섞은 뒤②. Put the pre-melted shortening and salt in ① and mix lightly

③. ②에 달걀과 간장을 넣고 검은깨 + 식용유를 넣고 고루 섞는다.③. ② Put egg and soy sauce, add black sesame seeds + cooking oil and mix evenly.

④. ③에 물을 부어 되기를 조절 해가며 탄력과 끈기가 생기도록 반복해 치댄다.④. ③ Pour the water to adjust the repetition to create elasticity and persistence.

분할 및 팬닝과 휴지단계Partitioning and Panning and Resting Steps

검은깨가 고루 박히고 끈기가 생기면서 보들보들해지면 저울에 무게를 재가며 반죽을 약 60g씩 나누어 둥굴리기 한다음 철판위에 간격을 두고 팬닝한다. 팬닝한 반죽이 마르지 않도록 비닐을 덮어 10∼15분 정도 휴지 시킨다.When the black sesame seeds are sticky and sticky, the weight is weighed on the scale and the dough is rounded by about 60g and panned on the iron plate at intervals. Cover the vinyl and let it rest for 10 to 15 minutes to prevent the panned dough from drying out.

굽는 단계Baking steps

반죽이 약간의 휴지시간 통하여 안정을 찾으면 윗면에 열십자로 가윗집을 넣어 모양을 낸뒤 180 로 예열된 오븐에 넣고 25분간 먹음직스럽게 구워낸다.When the dough finds stability through a little rest time, put a scissors with a crisscross on the top, shape it, put it in the oven preheated to 180 and bake it deliciously for 25 minutes.

이러한 본 발명의 녹차 타피오카전분빵은 녹차 향이 배어 풍부한 맛 뿐만 아니라 녹차만이 주는 깔끔하고 단백한 맛이 함께 어우러져 한층 고급스럽운 빵으로 거듭남과 동시에 녹차의 고유한 빛깔은 보는이의 시선을 사로잡기에 충분할 것이다.The green tea tapioca starch bread of the present invention is not only rich in green tea scent, but also with the clean and soft taste that only green tea blends together to create a more luxurious bread, and at the same time, the unique color of green tea attracts the viewer's attention. Will be enough.

이상과 같이 본 발명의 녹차 타피오카전분빵은 녹차가 지니는 천연 기능성을 타피오카전분빵에 포함시킴으로써 녹차 특유의 맛을 제공함은 물론 녹차 고유의 향과 푸른 빛깔은 소비자의 신뢰감을 줄 뿐만 아니라 부가 가치가 높은 제품으로 제빵 산업에도 기여할 것으로 전망된다.As described above, the green tea tapioca starch bread of the present invention includes the natural functionality of green tea in the tapioca starch bread to provide a distinctive taste of green tea, as well as the inherent aroma and blue color of green tea to give consumers confidence and high added value. The product is expected to contribute to the baking industry.

Claims (1)

녹차를 이용한 타피오카전분빵에 있어서In tapioca starch bread using green tea (타피오카T 비율기준)(Based on Tapioca T ratio) 녹차분말 -1~10%Green Tea Powder -1 ~ 10% 타피오카T -100%Tapioca T -100% 강력분 -15~20%Strong Powder -15 ~ 20% 소금 -1~3%Salt -1 ~ 3% 쇼트닝 - 20~30%Shortening-20-30% 식용유 - 0~10%Cooking Oil-0 ~ 10% 간장 - 0~5%Soy Sauce-0 ~ 5% 물 -0~50%Water -0 ~ 50% 의 성분을 가지며 상기 녹차 및 다수의 재료가 포함된 타피오카전분 반죽으로 구워내는 형태를 특징으로 하는 녹차 타피오카전분빵Green tea tapioca starch bread, characterized by baking in a tapioca starch dough containing the green tea and a plurality of ingredients
KR1020040033131A 2004-05-11 2004-05-11 Making method of bread using tapioca starch add green tea KR100658334B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020040033131A KR100658334B1 (en) 2004-05-11 2004-05-11 Making method of bread using tapioca starch add green tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020040033131A KR100658334B1 (en) 2004-05-11 2004-05-11 Making method of bread using tapioca starch add green tea

Publications (2)

Publication Number Publication Date
KR20040052863A true KR20040052863A (en) 2004-06-23
KR100658334B1 KR100658334B1 (en) 2006-12-14

Family

ID=37346425

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020040033131A KR100658334B1 (en) 2004-05-11 2004-05-11 Making method of bread using tapioca starch add green tea

Country Status (1)

Country Link
KR (1) KR100658334B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101144431B1 (en) * 2009-10-27 2012-05-10 씨제이제일제당 (주) Non-fermented stuffed pancake mix composition and method for the stuffed pancake making using the same
KR101221561B1 (en) * 2009-09-23 2013-01-14 주식회사 삼양사 Non-fermented Chinese Stuffed Pancake
KR101367851B1 (en) * 2013-08-27 2014-02-25 김덕규 Manufacturing method of doughnut
KR20210062421A (en) * 2019-11-21 2021-05-31 주식회사 기업과사람들 Method for producing bread having a shape of ball

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990052133A (en) * 1997-12-22 1999-07-05 김정수 Bread containing green tea ingredients and its manufacturing method
JPH11318321A (en) 1998-05-11 1999-11-24 Fuji Oil Co Ltd Production of cake and cake
KR100625636B1 (en) * 1999-07-27 2006-09-20 씨제이 주식회사 Cupcake Composition and a Process for Producing the Same

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101221561B1 (en) * 2009-09-23 2013-01-14 주식회사 삼양사 Non-fermented Chinese Stuffed Pancake
KR101144431B1 (en) * 2009-10-27 2012-05-10 씨제이제일제당 (주) Non-fermented stuffed pancake mix composition and method for the stuffed pancake making using the same
KR101367851B1 (en) * 2013-08-27 2014-02-25 김덕규 Manufacturing method of doughnut
KR20210062421A (en) * 2019-11-21 2021-05-31 주식회사 기업과사람들 Method for producing bread having a shape of ball

Also Published As

Publication number Publication date
KR100658334B1 (en) 2006-12-14

Similar Documents

Publication Publication Date Title
Al‐DMOOR Flat bread: ingredients and fortification
CN103238644A (en) Premix type cake mix
KR20070119136A (en) Bean-jam bun and baking recipe thereof
CN103975998A (en) Low sugar triticale and purple sweet potato crisp biscuit and preparation method thereof
Alam et al. Evaluation of the nutritional and sensory quality of functional breads prepared from whole wheat and soybean flour
KR20040052863A (en) Green tea tapioca starch bread
KR20170035573A (en) Glutinous barley bread comprising black garlic and the processing method of the same
CN101653159A (en) Extruded corn cake and preparation method thereof
JP2005245321A (en) Food material and food prepared therefrom
KR20220052887A (en) Bread with Acorn pollen and preparation method thereof
CN113796403A (en) Preparation method of low-GI wheat germ bread rich in resistant starch
KR101389940B1 (en) Method for producing walnut confectionery using fermented soybean powder
CN1849914A (en) Protein high-calcium steamed bun
KR20040009504A (en) The method for manufacturing hamburger bun composed of mainly rice and burly and hamburger bun made by the method
KR101416110B1 (en) Method for producing Hotteok using fermented soybean powder
US20080199566A1 (en) Fermented food and its preparation
KR20040012281A (en) Pie pasty and Mixture
KR20180002952A (en) Nurungii using Black rice
CA2466300A1 (en) Functional fibre product for food applications
CN103380803A (en) Spiced salt pancake and manufacturing method thereof
KR20170034196A (en) A process for the preparation of pizza dough comprising mixed grains and the pizza dough comprising mixed grains prepared therefrom
EP3491925B1 (en) Long life pastry for specific nutritional purposes and method of its production
KR101906109B1 (en) Manufacturing method of bean jam bun containing mugwort and rice
Sadhu et al. A study on functional and nutritional characteristics of barnyard millet and foxtail millet
KR20230166438A (en) sweet corn mayon muffin

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
N231 Notification of change of applicant
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20110610

Year of fee payment: 5

LAPS Lapse due to unpaid annual fee