KR20060116420A - Bean-jam bun for containing guava plant's ingrediant and the manufacturing method 0f thereof - Google Patents

Abstract

Provided are a method for preparing steamed bread with sweet bean jam, and the steamed bread with sweet bean jam prepared by the method which is rich in polyphenol and lowers the level of blood sugar. The method comprises the steps of mixing 50-61 wt% of a wheat flour, 0.8-1.43 wt% of dry yeast, 0.60-0.9 wt% of salt, 0.8-1.43 wt% of baking powder, 0.2-0.33 wt% of soda, 4.5-5.5 wt% of sugar, 1.93-2,47 wt% of butter, 0.74-0.92 wt% of a guava leaf powder, 0.3-0.44 wt% of powdered skim milk, 0.3-0.44 wt% of activated gluten and 28.8-36.2 wt% of water, and kneading the mixture for about 10 min; fermenting the mixture at a temperature of 25-40 deg.C for 2-3 hours; molding the fermented one; and making steamed bread with sweet bean jam by common method.

Description

Steamed bread containing guava plant ingredient and its manufacturing method {BEAN-JAM BUN FOR CONTAINING GUAVA PLANT'S INGREDIANT AND THE MANUFACTURING METHOD 0F THEREOF}

1 is a graph showing that the case of eating steamed bread containing guava plants is more than 12 mg / ㎗ of blood sugar after 30 minutes after eating rice,

2 is a graph showing a histamine production inhibition rate of 80% or more in guava extract 80㎍ / ㎖,

Figure 3 is a graphene guava extract (Gv Ex) at a concentration of 10 mg / ㎖ more than 85% of the enzyme activity inhibited,

Figure 4 is a graph showing the effect of the swelling of the swelling ear thickness of the mice showing atopic skin reactions according to the dosage of the extract extracted from the guava leaf.

The present invention relates to a method for manufacturing a steamed bread containing guava plant ingredients, and in particular, can be eaten as a diet well-being food that can prevent obesity, the taste is light and chewy, and the taste of guava plant to taste food In addition, the present invention relates to a method for producing a steamed bread containing a guava plant component that can lower blood sugar during drinking, prevent obesity, and suppress allergy and atopic dermatitis.

The steamed bread which has been widely eaten conventionally is a steamed bread containing red bean steamed bread or mugwort.

By the way, such a conventional red bean steamed buns or steamed buns containing mugwort have a taste, but can not lower blood sugar during food, can not prevent obesity, can not be used as diet well-being food, and also allergic, atopic There have been various problems such as the inability to suppress the occurrence of dermatitis.

Therefore, the present invention has been made to solve the various problems described above, the object of the present invention is a method of producing a steamed bread containing guava plant components that can contain a large amount of tannins (polyphenol) can lower blood sugar during food and beverage To provide.

Another object of the present invention to provide a method for producing a steamed bun containing a guava plant component that can be used as a diet well-being food that can prevent obesity.

Another object of the present invention to provide a method for producing a steamed bread containing guava plant ingredients that can suppress the occurrence of allergies, atopic dermatitis.

Still another object of the present invention is to provide a method for preparing a steamed bread containing a guava plant component, which is light and chewy, and has a flavor of guava plant, so that it can pull the gummy to be eaten.

In order to achieve the above object, the present invention provides 50 to 61% by weight of flour, 0.8 to 1.43% by weight of dry yeast, 0.60 to 0.9% by weight of salt, 0.8 to 1.43% by weight of baking powder, and 0.2 to 0.33 wt% soda, 4.5-5.5 wt% sugar, 1.93-2.47 wt% butter, powder of 0.74-0.92 wt% guava leaf, 0.3-0.44 wt% skim milk powder, 0.3-0.44 A mixture preparation process of kneading about 10 minutes by mixing 10% by weight of active gluten with 28.8 to 36.2% by weight of water, and the mixture prepared in the above-mentioned mixture manufacturing process is covered with vinyl at a temperature of 25 ° C. to 40 ° C. A mixture fermentation process for producing a mixed dough fermented by fermentation for 2-3 hours and a fermented mixture dough fermented and swelled in the mixture fermentation process on a cutting board and rolled roundly to have a diameter of 3-6 cm A mixed dough molding step of forming into a shaped body of a shape, a cutting step of cutting the molded body formed in the mixed dough molding step into a dough mass having a weight of 20 g to 30 g, and a dough mass cut in the cutting step Comb flat by hand or push it with a bat and put 7g to 15g of bean paste into a shape of bread, forming a round shape in a shape of bread, and in the shape of the shape of the shape of a bread shape in the shape of a shape It is characterized by consisting of a bread aging process steaming for 20 minutes.

Flour is the most important and basic ingredient in baking. It contains several proteins, which are insoluble in water and contain proteins such as gliadin and glutenin, which can be mixed with water to expand and retain their gas reserves. In addition to forming a protein called gluten, flour also plays a role in determining the properties of bread, such as its volume, hull color, inner color, pore status, tissue and taste.

Starch also plays an important role in providing structure by gelatinization during baking. Starch plays an important role in absorbing water, which increases in surface area and releases gluten as it is degraded by heat at 60-82 ° C during the baking process.

Flour has a high protein content and is strong in nature, so if it contains 61% by weight of wheat flour, it combines with glutenin and gliadin to form gluten and dissolves salt, sugar and milk powder. Due to the low solvent action, the role of controlling the temperature of the dough is different, and the dough is tight, so it is broken to make bread. The protein content is high, and the surface area is expanded by gluten expansion. If it contains less than 50% by weight of wheat flour, the dough will be cracked, making it difficult to stick to the hand and squeeze it to form a molded product.It also has a high protein content and expands the surface area due to gluten expansion. It's not good because you can't feel the unique bread taste. Dry yeast is a carbon dioxide (CO2) It creates swelling and expands the dough. During fermentation, alcohol, acid, heat (produces by-products of energy, etc.) and biochemically controls flour to soften flour and create fragrance ingredients to improve bread flavor. It improves and promotes the speed of fermentation of dough, and when it contains 1.43% by weight or more of dry yeast, the dough is too swelled and the softening of flour and the flavor of bread are damaged. If it is contained in% or less, the dough is less swelling, softening of the flour and less flavor of the bread is not soft and hard, which is undesirable.

Salt acts to give flavor to the product and acts on the gluten of flour during mixing, which makes the gluten hard and increases the dough time.When gluten is formed, salt is added ( Dyeing method) It has the effect of reducing the dough time, and if the salt content is more than 0.9% by weight, the taste of the bread is too salty and the fermentation speed is impaired. It's undesirable because you can't feel the taste of it.

If the baking powder contains more than 1.43% by weight, the bread may not be used and sour, and if the baking powder is less than 0.8% by weight, the swelling is less desirable and the soda is soft and soft. If the content of soda is 0.33% by weight or more, the bread is not good because it is not used, and if the content of soda is 0.2% by weight or less, it does not swell well and is not preferable.

Sugar is used as a food for yeast during the fermentation of yeast with sweetness. The sugar remaining after fermentation is called residual sugars, and the residue affects the color of the husk by caramelization and browning. The fragrance component is also produced by the reaction of the residue, and the sugar has a strong water absorption, which improves the shelf life of the product, but if it contains more than 5.5% by weight of sugar, it is too sweet and thirsty, and it does not feel the natural guava plant flavor. If the sugar content is less than 4.5% by weight, the sweetness is not good and the flavor of the guava plant ingredient is too thick, which is not preferable because the taste of bread is not good.

Butter plays a role in lubrication to help the dough expand, plays a big role in the bread structure and organization of the bread, helps it to be cut well when the bread cools and retains moisture. It improves shelf life and keeps the outer skin soft. If butter contains 2.47% by weight or more, the smell of margarine is too strong, and the lubrication of bread is excessive due to excessive lubrication. It is not desirable because the formation of tissues and tissues is out of the standard and the outer skin is too soft and slippery, which hinders the taste of the bread. If the content of butter is less than 1.93% by weight, there is no margarine odor and the swelling of the dough is good. The structure of the bread's crumbs and tissues is out of the standard, so it is not possible to keep the outer skin smooth. Because the taste of the bread aroma that is true to harmonize undesirable.

Guava plant leaf powder (hereinafter referred to as guava powder) contains strictinin, isostrictictin, and pedunculagin among polyphenols to suppress blood sugar levels after meals. It has a function, prevents the action of lipolytic enzymes in the body and has an anti-obesity effect, and has an antioxidant function that suppresses the increase of oxidized lipids, and has an anti-allergic effect, and also prevents the removal of free radicals and the formation of oxidized fats in the body. It has the effect of preventing and whitening, and if the content of guava leaf powder is more than 0.92% by weight, the fragrance of the guava plant ingredient is too strong, and the dark chocolate color does not create the desire to eat, which is undesirable, and the powder of guava leaf is 0.74 If the content is less than or equal to% by weight, it is preferable because it has no fragrance of guava plant component and has no light taste Mothada.

Nonfat dry milk is used for bread because of its nutritional benefits. Proteins in skim milk powder are high in lysine, rich in calcium, and rich in protein and lactose, such as casein. In addition to promoting the browning reaction by the reaction of amino acids and monosaccharides, not only affects the color of the crust, but also protein and calcium act on the gluten of flour to enhance the gluten of the dough to facilitate the handling of the dough. In the case of containing 0.44% by weight or more of skim milk powder, it is not preferable because it does not have a flavor effect on bread, and when it contains 0.3% by weight or less of skim milk powder, it is difficult to knead, and nutrition is poor, which is not preferable.

Active wheat gluten is a protein of wheat that enhances protein, increases mixing and fermentation resistance, increases the volume of the product as the protein increases, and keeps the sides of the bread upright. Contains more than 0.44% by weight of protein, but the increase of fermentation resistance is too high, so the volume of the product and the side of bread are not straightened, which is undesirable. The volume of and the sides of the bread are not straight, which is undesirable.

Water acts as a hydration of dry ingredients, which combines with glutenin and gliadin, two important proteins in wheat flour, to form gluten and to dissolve salt, sugar and milk powder. It also acts as a solvent, controls the temperature of the dough, and water plays an important role in the gelatinization of the starch during the baking process. The ratio of water to flour is used to control the physical properties of the dough, ie fluidity, plasticity, elongation and viscosity, and also affect the quality of the product. If the dough is too difficult to mold the bread, it is not preferable, and if it contains 28.8% by weight or less of water, the dough is tight and difficult to mold the bread is not preferable.

Hereinafter, a method for manufacturing a steamed bun containing a guava plant component according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

First, the guava tree will be described. Guava tree is a scented tree that blooms twice a year and bears fruit, which belongs to Platingaceae (Grapeaceae). It is a plant that ripens in November to November, blooms in August to October, bears fruit, and ripens in January to April, and is native to tropical America where old Inca people began to cultivate in the highlands. This rich fruit is an open plant that can be used for health and medicinal purposes such as leaves, bark, roots, and fruits. The fruit is rich in vitamins, iron, and other nutrients. Inca enjoyed eating.

Guava, which has a formal function (to cleanse the intestines), is not only used as a cold medicine that contains more than 5 times of vitamin C (containing about 183mg per 100g), but it is also rich in potassium, which also controls blood pressure. It contains ingredients that inhibit absorption and act similar to insulin (lower blood sugar), which can be taken for a long time by diabetics. Lycopene (tomato and watermelon) is an antioxidant that removes harmful oxygen (active oxygen) that causes cancer and aging. Red pigment on the back) is also abundant.

Table 1. Ingredients (in 100 g) of guava tree

   ingredient      content sign 151 mg iron 14.2mg calcium 1.31 mg potassium 1.15mg magnesium 286 mg Vitamin B1 0.12mg Vitamin B2 0.32mg Vitamin B6 1.78mg Vitamin B12 1.5mg Vitamin C 6mg Vitamin U 5mg Niacin 2.75mg Pantotenshan 0.43 mg Biotin 49.9 mg Amino nitrogen 120mg Tannins (polyphenols) 10.4mg salt 170mg

The main action of guava plant components in the body

Phosphorus plays a role in strengthening bone density, forming cell membranes, maintaining regular cardiovascular exercise, and supporting kidney function. Iron is an essential component of hemoglobin and oxygen in the blood. Essential components of bones and teeth and oxygen transport in the blood. Potassium lowers blood pressure, promotes hormone secretion, maintains regular cardiac exercise, and prevents female dysfunction. It controls the activity of cells in the blood, prevents growth disorders, and prevents sexual maturation. Magnesium prevents the accumulation of cholesterol in the human body and maintains the balance of acid and alkali in the body. Prevention of infection, anti-oxidation, inhibition of cholesterol, production of collagen, recovery of cell function, detoxification of liver, inhibition of melanin production, promotion of recovery of duodenal ulcer, Acine (vitamin B3) is used to promote blood circulation, reduce cholesterol, abortion, stomatitis, aid in the treatment of dermatitis, treat schizophrenia, expand peripheral blood vessels, nourish heart and brain, and pantothenic acid Silver B is a complex of vitamin B. If it is insufficient in the human body, growth may stop, weight loss, dermatitis, hair loss, adrenal gland, hypertrophy, necrosis, etc. Biotin is involved in the metabolism of fatty acids and amino acids in the body and also maintains healthy hair. Amino acids and nitrogen compounds inhibit the stimulation of the central nervous system by caffeine in the human body, and tannin (polyphenol) promotes fat metabolism in the human body to make the body a lipid peroxide. Prevents aging, removes heavy metals, sulfates, neutralizes carcinogenic components, and detoxifies.

In addition, guava plants contain more than five times more vitamin C than oranges and are richer in vitamins A and B. Fruits are called "Lord of Vitamins." Guava plants contain more than five times as many apples as iron and calcium. Is also rich.

Inhibition of elevated blood sugar level when steamed bread containing guava plant

In 19 elderly people over 40 years old, slightly obese, after eating steamed buns containing guava plants, the blood glucose level was changed after 30 minutes, and the blood sugar level was lower than that of rice. 1).

As can be seen from FIG. 1, when the steamed bread containing the guava plant is eaten, the blood sugar level is 12 mg / ㎗ or more away from when the rice is eaten 30 minutes after the meal.

Pharmacological Activity and Effectiveness of Antidiabetic Diseases of Guava Leaf

According to the Japanese Journal of Biopharmaceuticals using "Study on the Anti-diabetic Pharmacological Activity of Guava Leaf and Its Active Ingredients" of Non-Convertible, Near-University, Department of Pharmacy, Kangsan University It is confirmed that there is a component that acts like the insulin identified in the extract, and the components are identified as three of the polyphenol components, strictinin, isostrictictinin, and pedunculagin. lost.

Three Polyphenol Structural Formulas Extracted from Guava Leaves

Obesity Prevention Effects of Guava Leaves

1) Extracts extracted from guava leaves have been found to contain components that reduce the digestive absorption of fat by preventing the action of lipolytic enzymes (Journal of Health Science, 47 (2), 2001).

2) Confirmation of inhibitory effect of lipase (lipase) (New Hood Industry, 1994 vol 36).

3) Absorption of body composition components such as amino acids by inhibiting the degrading enzyme activity of proteins and carbohydrates (Department of Yagurt Research Institute, Japan)

It is a kind of obesity prevention mechanism that prevents digestion and absorption of food and decreases energy increase. It inhibits amylase, maltase, and sucrase enzyme activity and prevents it from being converted into monosaccharides (glucose) which is easily absorbed by the intestine (see FIG. 3). ).

Antiallergic action

1) Test result of guava extract administration: Confirmation of antioxidant activity that suppresses the increase of lipid peroxide content when atopic dermatitis occurs.

The swelling ear thickness of the mice with atopic dermatitis showed a calming effect depending on the dose of the extract extracted from the guava leaf (see FIG. 4).

2) Inhibits the increase in histamine, a symptom that occurs in mast cells during allergic and atopic dermatitis (Non-telephone Research and Development Department, Japan)

Skin anti-aging and whitening effect

1) According to the New Material Report of the Newly Discovered Whitening Effect, Physiological function of Guava Leaf Extract, Japan, Guava The extract extracted from the leaves is an excellent anti-aging and whitening effect because it thoroughly prevents the removal of free radicals and the production of fat peroxide.

 2) Guava extract inhibits the activity of chirosinase enzyme (an important role in the production of melanin pigment).

Eight mice with black hair were fed extracts from guava leaves for 28 days at 500 mg / kg body weight per day for 28 days.

3) When a certain amount of chirosinase enzyme was added to a certain concentration of chirosine and reacted at 37 ° C., it was confirmed that 69% of the enzyme activity was suppressed than that containing 0.033% of guava extract (Japan). , Omokbon Pharmaceutical Research & Development Department "Application of Guava Extract to Cosmetics")

Hereinafter, a method of manufacturing a steamed bun containing a guava plant component according to an embodiment of the present invention will be described in detail.

Guava powder used in one embodiment of the present invention is used to grind the guava leaf with a pulverizer with a grinder with a particle size of 50 to 1000㎛, red bean paste (or red bean sediment) is 800g whole red beans Use a bean paste made by boiling for 2 to 4 hours on a soft fire, and melt the butter in heat to cool.

In the present invention, the wheat flour refers to wheat flour mixed with strong wheat flour and gravity wheat flour 1 ::.

Example 1

56% by weight of flour, 1.1% by weight of dry yeast, 0.73% by weight of salt, 1.1% by weight of baking powder, 0.3% by weight of soda, 5.0% by weight of sugar, 2.13% by weight of butter, , 0.84% by weight of guava leaf powder, 0.4% by weight of skim milk powder, 0.4% by weight of active gluten, and 32.0% by weight of water to knead for about 10 minutes to make a mixture (mixture manufacturing process), The mixture prepared in the mixture manufacturing process was covered with vinyl and fermented at a temperature of 25 ° C. to 40 ° C. for 2 to 3 hours to prepare a fermented mixed dough (mixed fermentation step), which was fermented and swollen in the mixture fermentation step. The mixed dough is placed on a cutting board and rolled round to form a cake shaped like a rice cake with a diameter of 3 to 6 cm (mixed dough forming step), and the molded article weighed from 20 g to 30 g is formed in the mixed dough forming step. Cutting into chunks High (cutting process), or crush the dough mass cut in the cutting process by hand or push it with a bat to put 7g to 15g of red bean paste and round the molded article into a bread shape (molding process), In the process, the molded article rounded to a bread shape is neatly put in a steamer and steamed for about 10 to 20 minutes (bread aging process).

In the above description, the mixture preparation process is 56.0% by weight 1.1% by weight dry yeast, 1.1% by weight baking powder, 0.3% by weight soda, 5.0% by weight sugar, 0.84% by weight guava leaf powder, 0.4 After evenly mixing the wt% skim milk powder and 0.4 wt% active gluten, knead 0.73 wt% salt in 32.0 wt% salt water and knead it, and dissolve 2.13 wt% butter in heat to cool the dough. Next, the dough is preferably kneaded again for 15 to 30 minutes.

The steamed bun containing the guava plant ingredient according to the embodiment of the present invention prepared as described above is light brown due to the ingredient of the guava leaf and swells, the taste is light and chewy, and the flavor of the guava plant is desired to eat and drink. It is a delicious steamed bun pulling. On the other hand, if the steaming time in the steamer for a long time, the color becomes dark brown due to the tannin component.

Example 2

50% by weight of flour, 1.43% by weight of dry yeast, 0.84% by weight of salt, 1.43% by weight of baking powder, 0.33% by weight of soda, 5.5% by weight of sugar, 2.47% by weight of butter, , 0.92% by weight of guava leaf powder, 0.44% by weight of skim milk powder, 0.44% by weight of active gluten, and 36.2% by weight of water to knead for about 10 minutes to make a mixture (mixture manufacturing process), The mixture prepared in the mixture manufacturing process was covered with vinyl and fermented at a temperature of 25 ° C. to 40 ° C. for 2 to 3 hours to prepare a fermented mixed dough (mixed fermentation step), which was fermented and swollen in the mixture fermentation step The fermented mixed dough is placed on a cutting board and rolled round to form a cake shaped like a rice cake with a diameter of 3 to 6 cm (mixed dough molding step), and the molded article molded in the mixed dough molding step weighs about 20 g to 30 g. Kneading Cut into pieces (cutting step), comb the dough mass cut in the cutting step by hand or push it with a bat to put 7g to 15g of red bean paste and shape the round shape in a bread shape (molding step) In the molded article molding process, the molded article roundly shaped into a bread shape is neatly put in a steamer and steamed for about 10 to 20 minutes (bread aging process).

In the above description, the process for preparing the mixture comprises 50% by weight of flour, 1.43% by weight of dry yeast, 1.43% by weight of baking powder, 0.33% by weight of soda, 5.5% by weight of sugar, and 0.92% by weight of guava leaf. Powder, 0.44% by weight of skim milk powder, 0.44% by weight of active gluten, and 0.84% by weight of salt in 36.2% by weight of water, melted and kneaded, and then 2,47% by weight of butter After melting and cooling, it is preferable to put in the dough and knead again for 15 to 30 minutes.

The steamed bun containing the guava plant ingredient according to the embodiment of the present invention prepared as described above is light brown due to the ingredient of the guava leaf and swells, the taste is light and chewy, and the flavor of the guava plant is desired to eat and drink. It is a delicious steamed bun pulling. On the other hand, if the steaming time in the steamer for a long time, the color becomes dark brown due to the tannin component.

Example 3

61% by weight of flour, 0.8% by weight of dry yeast, 0.60% by weight of salt, 0.8% by weight of baking powder, 0.23% by weight of soda, 4.5% by weight of sugar, 1.93% by weight of butter, , 0.74% by weight of guava leaf powder, 0.3% by weight of skim milk powder, 0.3% by weight of active gluten, and 28.8% by weight of water to knead for about 10 minutes to make a mixture (mixture manufacturing process), The mixture prepared in the mixture manufacturing process was covered with vinyl and fermented at a temperature of 25 ° C. to 40 ° C. for 2 to 3 hours to prepare a fermented mixed dough (mixed fermentation step), which was fermented and swollen in the mixture fermentation step. The fermented mixed dough is placed on a cutting board and rolled round to form a cake shaped like a rice cake with a diameter of 3 to 6 cm (mixed dough molding step), and the molded article molded in the mixed dough molding step weighs about 20 g to 30 g. Kneading Dough Cutting the dough into pieces (cutting step), and combing the dough mass cut in the cutting step by hand or pushing it with a bat to put 7g to 15g of red bean paste and forming a round shape in a bread shape (molding step). In the molding process, the molded article roundly shaped into a bread shape is neatly put in a steamer and steamed for about 10 to 20 minutes (bread aging process).

In the above description, the process for preparing the mixture comprises 61% by weight of flour, 0.8% by weight of dry yeast, 0.8% by weight of baking powder, 0.23% by weight of soda, 4.5% by weight of sugar and 0.74% by weight of guava leaf powder. , 0.3% by weight of skim milk powder, 0.3% by weight of active gluten and 0.60% by weight of salt in 28.8% by weight of brine dissolved in water, kneaded, and 1.93% by weight of butter in the dough to cool the heat, and then It is preferable to put in the dough and knead again for 15 to 30 minutes.

The steamed bun containing the guava plant ingredient according to the embodiment of the present invention prepared as described above is light brown due to the ingredient of the guava leaf and swells, the taste is light and chewy, and the flavor of the guava plant is desired to eat and drink. It is a delicious steamed bun pulling. On the other hand, if the steaming time in the steamer for a long time, the color changes to chocolate color due to the tannin component.

Example 4

58% by weight of flour, 1.2% by weight of dry yeast, 0.9% by weight of salt, 1.2% by weight of baking powder, 0.2% by weight of soda, 4.8% by weight of sugar, 2.27% by weight of butter, , 0.83% by weight of guava leaf powder, 0.4% by weight of skim milk powder, 0.4% by weight of active gluten, and 29.8% by weight of water to knead for about 10 minutes to make a mixture (mixture manufacturing process), the The mixture prepared in the mixture manufacturing process was covered with vinyl and fermented at a temperature of 25 ° C. to 40 ° C. for 2 to 3 hours to prepare a fermented mixed dough (mixed fermentation step), which was fermented and swollen in the mixture fermentation step. The mixed dough is placed on a cutting board and rolled round to form a cake shaped like a rice cake with a diameter of 3 to 6 cm (mixed dough forming step), and the molded article formed by the mixed dough forming step is about 20 g to 30 g in weight Clause with a chunk of water (Bending step), the dough kneaded cut in the cutting step by hand or flattened with a bat to put a bean paste of 7g to 15g to form a molded round shape (bread molding step), the molded body In the molding process, the molded article rounded to a bread shape is neatly put in a steamer and steamed for about 10 to 20 minutes (bread ripening process).

In the above description, the process for preparing the mixture comprises 58% by weight of flour, 1.2% by weight of dry yeast, 1.2% by weight of baking powder, 0.2% by weight of soda, 4.8% by weight of sugar and 0.83% by weight of guava leaf. , 0.4% by weight of skim milk powder, 0.4% by weight of active gluten and 0.9% by weight of salt in salt water dissolved in 29.8% by weight of the dough, kneading, 2.27% by weight of butter in the dough to cool the heat, and then It is preferable to put in the dough and knead again for 15 to 30 minutes.

The steamed bun containing the guava plant ingredient according to the embodiment of the present invention prepared as described above is light brown due to the ingredient of the guava leaf and swells, the taste is light and chewy, and the flavor of the guava plant is desired to eat and drink. It is a delicious steamed bun pulling. On the other hand, if the steaming time is long in the steamer, the color becomes dark brown due to the tannin component, and when the steamed bread cools, the color becomes slightly darker, more fragrance and chewy.

Comparative example

56% by weight of flour, 1.2% by weight of dry yeast, 0.8% by weight of salt, 1.2% by weight of baking powder, 0.3% by weight of soda, 5.3% by weight of sugar, 2.24% by weight of butter, , 0.48% by weight of skim milk powder, 0.48% by weight of active gluten, and 32.0% by weight of water to knead for about 10 minutes to make a mixture (mixture manufacturing process), the mixture prepared in the mixture manufacturing process with vinyl Covered and fermented for 2 to 3 hours at a temperature of 25 ℃ to 40 ℃ to prepare a fermented mixed dough (mixed fermentation process), the mixed dough fermented and swelled in the mixture fermentation process on a cutting board and rolled round diameter Molded into a 3-6 cm cake-shaped molded body (mixed dough molding step), the molded body molded in the mixed dough molding step is cut into a dough mass of about 20g to 30g (cutting step), The cutting hole 7--15 g of red bean paste are put in a flat shape or rolled into a bread shape (second molding process), and the molded article is roundly shaped into bread shape in the second molding process. Put in a steamer neatly steamed for about 10 to 20 minutes (bread aging process).

In the above description, the mixture manufacturing process is 56% by weight flour, 1.2% by weight dry yeast, 1.2% by weight baking powder, 0.3% by weight soda, 5.3% by weight sugar, 0.4% by weight skim milk, 0.4 Knead the weight of active gluten and 0.8% of salt in salt water dissolved in 32.0% by weight of water, knead 2.24% by weight of butter in heat to cool, then put into the dough for 15 to 30 minutes It is preferable to knead again during.

Since the steamed bread according to the comparative example thus prepared does not contain the ingredients of guava leaves, it is a normal bread taste and is not steamed, not chewy, and not steamed.

In the above description, the specific embodiments have been shown and described, but the present invention is not limited thereto, for example, by those skilled in the art without departing from the concept of the present invention. Of course, the design can be changed in various ways.

As described above, the steamed buns prepared by the method for preparing steamed buns containing the guava plant component of the present invention are fine, but have a polyphenol component, thereby reducing sugar absorption and drinking to reduce blood sugar and preventing obesity. It can be eaten as a diet well-being food, can suppress the occurrence of allergies and atopic dermatitis, and attracts the taste that wants to eat to the modern people who refuses white because it is a healthy color and is lighter than ordinary steamed buns. not the tired eat lots of jjolgit jjolgit, guava plants, there's no caffeine in pollution by growing eco-friendly farming can be breathy a healthy diet, phosphorus, iron, calcium, potassium, magnesium, vitamin _B1, vitamin _B2, vitamin _B6, vitamin B12 _, vitamin C, vitamin U, niacin, pantothenic acid, biotin, amino and nitrogen compounds, tannins (polyphenols ) It is a healthy food that can be eaten by the weak and the weak, such as children and the elderly, and can be eaten well by people who do not like steamed bread with poor bowel and digestive function.It has a unique flavor of guava and does not stick to the hand because it is filled with steamed bread. Even if left unattended for a long time, it does not harden and can be taken easily for long distance travel.

Claims (7)

50 to 61% by weight of flour, 0.8 to 1.43% by weight of dry yeast, 0.60 to 0.9% by weight of salt, 0.8 to 1.43% by weight of baking powder, 0.2 to 0.33% by weight of soda, and 4.5 to 5.5 By weight sugar, 1.93-2.47 weight percent butter, powder of 0.74-0.92 weight percent guava leaf, 0.3-0.44 weight percent skim milk powder, 0.3-0.44 weight percent active gluten, and 28.8-36.2 A mixture manufacturing process of mixing the weight% water and kneading for about 10 minutes to form a mixture, A mixture fermentation process of preparing a mixture dough fermented by covering the mixture prepared in the mixture manufacturing process with vinyl and fermenting at a temperature of 25 ° C. to 40 ° C. for 2 to 3 hours; A mixed dough molding step of forming a fermented mixed dough fermented and swelled in the mixture fermentation step on a cutting board and rolling round to form a cake shaped body having a diameter of 3 to 6 cm; A cutting step of cutting the molded body formed in the mixed dough molding step into a dough mass having a weight of 20 g to 30 g; A molded article molding step of combing the dough mass cut in the cutting process by hand or pushing it with a bat to put 7g to 15g of red bean paste and forming a round shape into a bread shape; Method for producing a steamed bread containing a guava plant component, characterized in that the molded body roundly shaped into a bread shape in the molded article forming process into a steamer and steamed for about 10 to 20 minutes. According to claim 1, wherein the mixture manufacturing process is 50 to 61% by weight of flour, 0.8 to 1.43% by weight dry yeast, 0.8 to 1.43% by weight baking powder, 0.2 to 0.33% by weight soda, 4.5 to 5.5% by weight Sugar, 0.74 to 0.92 wt% guava leaf powder, 0.3 to 0.44 wt% skim milk powder, 0.3 to 0.44 wt% active gluten and 0.60 to 0.9 wt% salt in 28.8 to 36.2 wt% of water After kneading with salt water, 1.93 to 2.47% by weight of butter melted in the heat to cool, and then put in the dough and kneading for 15 to 30 minutes, the method of producing a steamed bread containing a guava plant component. The method of claim 1, wherein the guava powder is a crushed guava leaf with a grinder to make a guava powder powder of the guava powder powder, characterized in that the particle size of 50 to 1000㎛. The method of claim 1, wherein the bean paste is a bean paste made by boiling 800 g of red beans for 2 to 4 hours in a gentle fire. 2. The method of claim 1, wherein the butter is melted by heat and cooled. The method of claim 1, wherein the flour is a method of producing a steamed bread containing guava plant ingredients, characterized in that the mixture of strong wheat flour and jouleul wheat flour 1: 1. The steamed bread containing the guava plant component manufactured by the method of Claim 1.

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