KR20050116937A - Steamed bread comprising pumpkin and rice powder and the preparation method thereof - Google Patents

Abstract

The present invention relates to a steamed bun containing sweet pumpkin and rice flour and a method for producing the same.

Steamed bread of the present invention is a steamed bread shell containing sweet pumpkin, rice flour, flour; Sweet pumpkin, characterized by consisting of steamed bun stuffed with red beans.

 Steamed bread of the present invention is the sweet pumpkin is added to improve the flavor, color, rice flour is added has the effect of improving the taste and texture. In addition, it contains abundant nutrients of sweet pumpkin and rice, and has anti-cancer effect that suppresses the proliferation of cancer cells, postpartum edema, constipation improvement, prevention of pernicious anemia, improvement of gastrointestinal disorders, especially for people with recovery period or weak stomach It has a very effective effect on health promotion. Rich in minerals and amino acids, it is good for children's growth, brain development and nutritional snacks for students.

Description

Steamed bread containing pumpkin and rice powder and the preparation method

The present invention is to provide a steamed bun containing sweet pumpkin and rice flour and a method for producing the same.

Steamed breads have been made with beef (salt) and shells, usually made from flour. These steamed breads cause digestive disorders and diarrhea in people with weak digestive conditions due to the effect of gluten contained in flour, the main ingredient of the outer shell, and also contain various nutrients other than carbohydrates. Also, vegetables such as mugwort can be prepared.

Rice ( Oryza sativa ) contains 70% carbohydrates, 7-8% crude protein, 1-2% crude fat, minerals such as phosphorus and magnesium, vitamins such as vitamin B.E, and large amounts of nutrients such as dietary fiber. have. Protein is low in content but high quality protein in terms of quality. Minerals are high in phosphorus and low in calcium.

On the other hand, there are three kinds of pumpkins (Cucurbita sp.): Cucurbita moschata Duch, Cucurbita maxima Duch and Cucurbita pepo L. 1993), among them, amber gourd is commonly referred to as 'pumpkin', and the edible part of amber is the flesh and fibrous part, which accounts for 80 ~ 90% of the total weight, and various vitamins such as vitamins A, B1, B2, and B12 It is a nutritious food containing a lot of minerals such as potassium, calcium and iron. Pumpkin enhances kidney function, promotes diuretic effect, and is effective in edema and postpartum recovery, growth brain growth and children's constipation improvement effect, it is a good food for people with weak stomach and recovery period.

 In particular, the yellow part of sweet pumpkin contains a large amount of natural carotenoid-based compounds, among which β-carotene is a precursor of vitamin A, which shows various pharmacological effects and is representatively anti-cancer effect (Chew BP et al., Anticancer Res) ; vol. 19: 1849-53, 1999) and antioxidant effects (Bast A et al., Eur. J. Clin. Nutr .; 50 Suppl 3: S54-6, 1996).

So far, pumpkin porridge, pumpkin starch, pumpkin tea, pumpkin pie, etc. have been manufactured using sweet pumpkin, and Patent Publication No. 194-9483 discloses a method for preparing pumpkin tea and pumpkin beverage using pumpkin concentrate. 1999-64531 discloses a method of processing sweet pumpkin into sweet pumpkin powder or puree, and using the same as food such as bread, ice cream, and beverages.

Therefore, the present inventors add sweet pumpkin and rice flour to the existing steamed bread, so that nutrients lacked in flour can be contained, and in addition, the rice flour contains sweet pumpkin together to compensate for calcium and iron deficiency, and various nutrients are evenly contained and flavored. Excellent, and completed the present invention by producing a steamed bun with improved texture.

The present invention is to provide a steamed bread containing a variety of nutrients evenly, excellent flavor, improved texture and a pumpkin containing rice flour and a manufacturing method thereof.

The present invention provides a steamed bun containing sweet pumpkin and rice flour and a method of manufacturing the same.

The present invention steamed bread shell containing sweet pumpkin, rice flour, flour; It provides a sweet pumpkin and steamed bun containing rice flour, characterized in that consisting of sweet bun, steamed bun stuffed with red beans.

The steamed bread skin of the present invention contains 10 to 40 parts by weight of sweet pumpkin, 10 to 20 parts by weight of rice flour, 40 to 60 parts by weight of flour, and steamed bread is about 20 to 40 parts by weight of sweet pumpkin, red beans, based on the total weight of steamed bread. It contains 40-60 weight part.

The steamed bread shell may further contain milk powder, sugar, salt, butter, egg white, yeast, water and food additives, and the steamed bread cow may further contain sugar, salt, water and other food additives.

Specifically, the steamed bread of the present invention, in the steamed bread jacket, 10 to 40 parts by weight of sweet pumpkin, 10 to 20 parts by weight of rice flour, 40 to 60 parts by weight of wheat flour, 0.5 to 6 parts by weight of powdered milk, 0.5 to 5 parts by weight of egg white 1 to 10 parts by weight of sugar, 0.5 to 3 parts by weight of butter, 0.1 to 1 part by weight of salt, 0.1 to 0.5 parts by weight of yeast, and an appropriate amount of water. Steamed beef is 20 to 40 parts by weight based on the total weight of steamed bread beef. , 40 to 60 parts by weight of red beans, 10 to 30 parts by weight of sugar, 0.1 to 1 parts by weight of salt, water is formed in an appropriate amount.

In the steamed bread of the present invention, the sweet pumpkin contained in the shell improves the flavor by adding the taste and aroma of the sweet pumpkin to the shell of the steamed bread itself, has a yellow color on the skin, looks visually delicious, and retains various nutrients of the sweet pumpkin. do.

In the steamed bread of the present invention, the rice flour contained in the shell may use non-glutinous rice, brown rice, glutinous rice, or a mixture thereof, and may be added to the dough of the steamed bread, enriching nutritional value than steamed bread made of flour alone, It adds taste, makes it tasteless, and improves the texture by steaming the steamed bread shell, and reduces the aging phenomenon of flour to prevent the taste from being retained when the steamed bread is cooled.

In addition, in the case of conventional steamed buns, cows made only with red beans are bitter, sour and indigestible after ingestion, but in the case of steamed buns made with sweet pumpkin and red beans of the present invention, the taste is also softened by the addition of sweet pumpkins and sweet pumpkins. Taste can also reduce sugar, and digestive function is improved by containing vegetable fiber of sweet pumpkin.

Powdered milk also enhances nutrition and softens bread to aid taste.

Egg whites facilitate the ripening of the shell dough and soften the taste.

Butter polishes the steamed bread and gives a savory taste.

Yeast facilitates the ripening of the shell dough.

In addition, the present invention provides a method of manufacturing the steamed bread together.

Method for producing a steamed bread of the present invention, 1) preparing the raw pumpkin and steamed sweet pumpkin, respectively, the first step of preparing boiled red beans and other ingredients; 2) a second step of preparing steamed bread shell dough by adding sweet, egg white, sugar, salt, and butter after mixing sweet pumpkin, rice flour, flour, and powdered milk prepared in the first step; 3) maintaining the steamed bread jacket dough of the second step at a temperature of 20 to 25 ° C. and a humidity of 70 to 80% to first ripen for 1 to 3 hours; 4) mixing the sweet pumpkin and red beans prepared by boiling in the first step in a certain ratio, and adding sugar and salt to prepare a steamed bread cow; 5) forming the steamed bun by putting the steamed bun cow prepared in step 4 to the dough prepared in steps 2 and 3; 6) the second step of steaming the steamed bread made in step 5 for 1 to 2 hours at a temperature of 35 ~ 38 ℃, humidity 70 ~ 80%; 7) cooling the steamed bun of step 6 at room temperature to harden it; 8) steaming the steamed bun prepared by the above step; 9) Cooling and packaging.

In the first step, the sweet pumpkin is selected and washed, and then the skin is peeled off. Peel the peeled pumpkin, cut it, prepare the raw pumpkin to be steamed into the shell, and prepare the pumpkin to be steamed and boil. At this time, boil the separated pumpkin seeds in water, filter the pumpkin water, and prepare it for cooling. As other materials, yeast is dissolved by mixing in water at a ratio of 1: 1 to 3, preferably at 1: 2, and also mixing sugar, salt and butter at a ratio of 5 to 7: 1 to 2: 1 to 3, Preferably, the mixture is prepared by melting at a ratio of 5-6: 1-2: 2-3. Egg whites are prepared separately from the yolks.

In the second step, the raw pumpkin prepared in the first step is evenly mixed with rice flour, flour, and powdered milk. At this time, sweet pumpkin, rice flour, flour, powdered milk is mixed in a ratio of 5 ~ 10: 3 ~ 7: 15 ~ 30: 1. Then, the mixture of yeast and egg white whipped is added to the mixture and kneaded, and then the sugar, salt, butter mixture and pumpkin water of the first step are further added, and kneaded to prepare a steamed bread shell dough. At this time, 10-40 parts by weight of sweet pumpkin, 10-20 parts by weight of rice flour, 40-60 parts by weight of flour, 0.5-6 parts by weight of milk powder, 0.1-0.5 parts by weight of yeast, 0.5-5 parts by weight of egg white, It is prepared by containing 1 to 10 parts by weight of sugar, 0.1 to 1 part by weight of salt, 0.5 to 3 parts by weight of butter, and an appropriate amount of water.

In the third step, the steamed bread shell dough prepared in the second step is maintained at a temperature of 20 to 25 ° C. and a humidity of 70 to 80% to be first aged for 1 hour to 3 hours.

In the fourth step, the red bean and sweet pumpkin steamed in the first step are mixed in a ratio of 1: 1 to 3: 1, and 20 to 40 parts by weight of sweet pumpkin, 40 to 60 parts by weight of red beans, and sugar 30 parts by weight of salt, 0.1 to 1 part by weight of salt, and a suitable amount of water to prepare a steamed bun.

In the fifth step, remove 35 ~ 40 g of the dough aged in the third step to a suitable size, spread out the dough, in the middle of it is filled with 20 to 25 g of the cow prepared in the fourth step to form a steamed bread do.

In the sixth step, the steamed bread formed in the fifth step is second aged at a temperature of 35 to 38 ° C. and a humidity of 70 to 80% for 1 to 2 hours.

In the 7th step, it cools and hardens at room temperature for 10 minutes or more after secondary aging.

In the eighth step is steamed steamed bread prepared through the above step 10 to 12 minutes at 100 ~ 120 ℃.

In the ninth step, the steamed bread is left at room temperature, cooled, and packed.

Steamed bread of the present invention prepared by the above manufacturing process is improved by the addition of sweet pumpkin, flavor, color, rice flour is added to improve the taste and texture.

In addition, the steamed bun containing sweet pumpkin and rice flour of the present invention contains abundant nutrients of sweet pumpkin and rice, and has anti-cancer effect that inhibits the proliferation of cancer cells, postpartum edema, constipation improvement, prevention of pernicious anemia, improvement of gastrointestinal disorders. It is very effective in improving health, especially in people with recovery or weak stomach. Rich in minerals and amino acids, it is good for children's growth, brain development and nutritional snacks for students.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are merely provided to more easily understand the present invention, and the contents of the present invention are not limited by the examples.

EXAMPLES Preparation of Steamed Bread Containing Sweet Pumpkin and Rice Flour of the Present Invention

The steamed bun of the present invention was prepared as follows.

After washing the skin of sweet pumpkin (Hongseong, Gangwon-do), peeled and trimmed, and then nucleated and cut into 5 kg of sweet pumpkin to be cooked, steamed to complete cooking, cooled, and 8 kg of sweet pumpkin to be put into the dough was prepared by grinding raw. Pumpkin seeds were boiled, filtered and cooled.

8 kg of red beans were immersed in lukewarm water 10 hours before work, soaked red beans, and then boiled for 2 to 3 hours with sugar and salt, and then cooled for 1 to 2 hours.

200 g of yeast was mixed in lukewarm water at a ratio of 1: 2, and 2 kg of sugar, 330 g of salt, and 900 g of butter were mixed in water, and egg whites were separately prepared.

To prepare the dough for use in steamed bread, 8 kg of raw zucchini, 4 kg of rice flour, 20 kg of flour, and 1 kg of powdered milk were evenly mixed.

Here, the yeast and egg whites were separately mixed and whipped, and then kneaded, and then the sugar, salt, butter mixture and pumpkin water were mixed to knead secondly.

The dough was maintained at a temperature of 25 ° C. and a humidity of 70-80% for 1 hour to be aged for 2 hours. During the first ripening process, 8 kg of red beans boiled above and 5 kg of steamed sweet pumpkin were mixed, and 3 kg of sugar and 70 g of salt were added to prepare bovine milk for steaming bread.

When the first ripening of the dough is completed, the dough is cut into pieces of suitable size (35-40 g), stuffed (25 g) and stuffed to make a shape of steamed bread and placed on a tray, which is placed at a temperature of 38 ° C and 80% humidity. It was aged for 2 hours for 1 hour.

After completion of the second ripening, cooled for 10 minutes to harden, put in a pot and boiled at 120 ℃ for 12 minutes to cook. The steamed bread was transferred to a rice tray, completely cooled, and then packed.

[Test Example]

Sensory test of the sweet pumpkin rice flour steamed bread prepared according to the present invention is shown in Table 1.

The sensory test was conducted on 20 subjects by taste, color, texture, and overall acceptability by five-point scale (5: Very Good, 4: Good, 3: Normal, 2: Bad, 1: Very Bad). Used a steamed bread using commercially available flour.

Score Example Control group (persons) flavor color Texture Overall preference flavor color Texture Overall preference 5 15 12 18 15 6 11 0 One 4 5 8 2 4 10 7 14 10 3 0 0 0 One 4 2 6 9 2 0 0 0 0 0 0 0 0 One 0 0 0 0 0 0 0 0  Average score 4.55 4.6 4.9 4.7 4.1 4.45 3.7 3.6 * Average score = {(sum of each score × number of persons)} / 20

Looking at the sensory test results of Table 1, in the case of the steamed bread of the present invention, it can be seen that the taste, color, texture, overall preference drawing than the steamed bread sold in the market.

Steamed bread containing sweet pumpkin and rice flour of the present invention is the sweet pumpkin is added to improve the flavor, color, rice powder is added has the effect of improving the taste and texture.

In addition, the steamed bun containing sweet pumpkin and rice flour of the present invention contains abundant nutrients of sweet pumpkin and rice, and has anti-cancer effect that inhibits the proliferation of cancer cells, postpartum edema, constipation improvement, prevention of pernicious anemia, improvement of gastrointestinal disorders. It is very effective in improving health, especially in people with recovery or weak stomach. Rich in minerals and amino acids, it is good for children's growth, brain development and nutritional snacks for students.

Claims (8)

Steamed bread shell containing sweet pumpkin, rice flour and flour; Steamed bread containing sweet pumpkin and rice flour, characterized by consisting of sweet pumpkin, steamed bun stuffed with red beans. The steamed bread of claim 1, wherein the rice flour is flour of non-glutinous rice, brown rice, glutinous rice, or a mixture thereof. According to claim 1, 10 to 40 parts by weight of sweet pumpkin, 10 to 20 parts by weight of rice flour, 40 to 60 parts by weight of wheat flour, the steamed bun cow 20 to 40 parts by weight relative to the total weight of steamed bun beef, Steamed bread containing 40-60 parts by weight of red beans. The steamed bread according to claim 3, wherein the steamed bread shell further contains powdered milk, sugar, salt, butter, egg white, and yeast, and the steamed bread cow further contains sugar and salt. According to claim 4, 10 to 40 parts by weight of sweet pumpkin, 10 to 20 parts by weight of rice flour, 40 to 60 parts by weight of wheat flour, 0.5 to 6 parts by weight of powdered milk, 0.5 to 5 parts by weight of egg white to the steamed bread skin. , 1 to 10 parts by weight of sugar, 0.5 to 3 parts by weight of butter, 0.1 to 1 part by weight of salt, 0.1 to 0.5 parts by weight of yeast, and steamed bread is about 20 to 40 parts by weight of sweet pumpkin, red beans 40 to 60, based on the total weight of steamed bread. Steamed bread containing a weight part, 10-30 weight part of sugar, and 0.1-1 weight part of salt. Method for producing a steamed bun containing sweet pumpkin and rice flour consisting of the following steps; 1) a first step of preparing raw sweet pumpkin and steamed sweet pumpkin, respectively, and preparing boiled red beans and other ingredients; 2) a second step of preparing steamed bread shell dough by adding sweet, egg white, sugar, salt, and butter after mixing sweet pumpkin, rice flour, flour, and powdered milk prepared in the first step; 3) maintaining the steamed bread jacket dough of the second step at a temperature of 20 to 25 ° C. and a humidity of 70 to 80% to first ripen for 1 to 3 hours; 4) mixing the sweet pumpkin and red beans prepared by boiling in the first step in a certain ratio, and adding sugar and salt to prepare a steamed bread cow; 5) forming the steamed bun by putting the steamed bun cow prepared in step 4 to the dough prepared in steps 2 and 3; 6) the second step of steaming the steamed bread made in step 5 for 1 to 2 hours at a temperature of 35 ~ 38 ℃, humidity 70 ~ 80%; 7) cooling the steamed bun of step 6 at room temperature to harden it; 8) steaming the steamed bun prepared by the above step; 9) Cooling and Packing. The method of claim 6, wherein the steamed bread jacket of the second step is sweet pumpkin: rice flour: flour: powdered milk, containing sweet pumpkin and rice flour in a ratio of 5 to 10: 3 to 7: 15 to 30: 1 Method of making steamed bread. The method of claim 6, wherein the four-stage steamed bun is sweet pumpkin: a method of producing a steamed bun containing sweet pumpkin and rice flour, characterized in that mixing the ratio of 1: 1 to 3: 1.